Ultimate Instant Pot Pot Roast: Tender Beef & Hearty Vegetables in One Pot

Experience the unparalleled comfort of a classic pot roast, made effortlessly tender and flavorful in your Instant Pot. This beloved dish, featuring succulent beef, tender potatoes, and sweet carrots, comes together with minimal active cooking, making it the ideal one-pot meal for any busy weeknight. Satisfy your craving for authentic, soul-warming comfort food faster than ever before.

About This Instant Pot Pot Roast Recipe

When you hear “pot roast,” what comes to mind? For many, it evokes images of rich, slow-cooked meat, meltingly tender, accompanied by wholesome vegetables and a luscious gravy. While some might interchangeably call it “roast beef,” for me, the term “pot roast” perfectly encapsulates this hearty, rustic meal. “Roast beef” often brings to mind thinly sliced deli meat, which is a completely different culinary experience.

Though not a dish from my childhood, my journey with pot roast as an adult has been transformative. Early attempts left me underwhelmed, but a truly exceptional recipe opened my eyes to the simple elegance of great comfort food. This experience shaped my approach to this Instant Pot pot roast recipe: keep it simple, focus on quality ingredients, and ensure every bite delivers that satisfying, tender texture.

My ideal plate of pot roast features beef that’s incredibly tender and shreds effortlessly, complemented by perfectly cooked carrots and potatoes. The gravy should be deeply flavorful, and the seasoning subtle, enhancing the natural taste of the beef and vegetables rather than overpowering them. The beauty of using an Instant Pot is that it drastically cuts down on cooking time without sacrificing any of these essential qualities. You get all the rich flavors and tender texture you’d expect from a traditional, oven-braised pot roast, but in a fraction of the time – typically about 1 1/2 hours from start to finish. This means you can enjoy this classic comfort food even on your busiest weeknights!

If you’re eager for more delicious and quick Instant Pot meals, don’t miss this fantastic Instant Pot Pepper Steak recipe. It’s equally simple to prepare and absolutely bursting with flavor!

Why Use an Instant Pot?

Among all the kitchen appliances I own, my Instant Pot holds a special place. Initially, I bought it primarily for making rice and utilizing its slow cooker function. The idea of pressure cooking seemed a bit intimidating at first. However, once I embraced the pressure cooking feature, it revolutionized my cooking habits, and I quickly became obsessed. While Instant Pot is my preferred brand – I love trying out their latest models – any electric pressure cooker will perform similarly.

If you haven’t yet added an Instant Pot to your kitchen arsenal, now is the time! This versatile gadget will transform the way you approach meal prep, allowing you to enjoy comforting, slow-cooked dishes typically reserved for weekend oven-braising on any weeknight. Its efficiency means less time slaving over a hot stove and more time savoring delicious, home-cooked meals with your family.

What is the Best Cut of Meat to Use for Pot Roast?

When it comes to pot roast, you’re not looking for a prime cut like beef tenderloin, which is best suited for quick cooking or high-heat roasting. Instead, the magic of pot roast lies in transforming tougher, more fibrous cuts into succulent, fall-apart tender masterpieces. The best cuts for this dish are those rich in connective tissue and marbling, which break down beautifully during the pressure cooking process, yielding incredible flavor and texture. My top recommendations include chuck roast, brisket, or bottom/top round. Let’s delve into each option:

• Chuck Roast: This is my absolute favorite and go-to choice for pot roast. Chuck roast, also known as chuck eye roast or shoulder roast, comes from the shoulder of the cow. It’s renowned for its generous marbling (streaks of fat) and abundant connective tissue. When cooked slowly under pressure, these elements render down, infusing the meat with moisture and rich beefy flavor. The result is incredibly tender meat that easily shreds with a fork, practically melting in your mouth. Its robust flavor stands up wonderfully to the other ingredients in the pot roast.
• Brisket: Brisket, a cut from the lower chest or breast of the cow, is another excellent choice. Like chuck roast, it contains a significant amount of connective tissue that, with proper cooking, becomes wonderfully tender. Brisket has a distinctive flavor profile and is often used for BBQ. While it yields a delicious pot roast, it can sometimes be a more expensive option than chuck roast, which is why I often lean towards chuck for budget-friendly comfort.
• Bottom or Top Round: These cuts come from the hind leg of the cow. If you’re familiar with sliced deli roast beef, this is often the cut used. Round cuts are much leaner than chuck or brisket, meaning they have less fat and connective tissue. While they can work for pot roast, you need to be very careful not to overcook them, even by a few minutes, as they tend to dry out more easily and may not achieve the same fall-apart tenderness as chuck or brisket. For the most consistently tender and juicy pot roast, chuck roast remains the superior choice.

Key Ingredients for Your Instant Pot Pot Roast

Crafting the perfect Instant Pot pot roast requires a thoughtful selection of ingredients. Each component plays a crucial role in building the layers of flavor that make this dish so irresistible:

Beef: As discussed, a chuck roast is highly recommended for its exceptional tenderness and rich flavor when slow-cooked. Alternatively, brisket is a great choice, though it can be pricier. You could also use a leaner bottom or top round, but be mindful of cooking times to prevent dryness. Aim for a beef cut weighing between 3 to 5 pounds.

Onion: A large, finely chopped yellow onion or white onion provides a foundational sweetness and aromatic depth to the dish. It mellows beautifully during cooking, creating a savory base.

Oil: A neutral-flavored oil like canola or vegetable oil is essential for searing the beef to create a delicious crust and for sautéing the aromatics. Searing the beef adds a critical layer of flavor known as the Maillard reaction.

Garlic: Minced garlic is non-negotiable for its pungent, aromatic qualities. I always keep a jar of minced garlic in my fridge – it’s a convenient shortcut that doesn’t compromise on flavor and saves precious prep time.

Red Wine: A dry red wine, such as a Cabernet Sauvignon or Merlot, adds incredible depth and complexity to the gravy. Its acidity helps deglaze the pot, lifting all those flavorful browned bits. If you prefer not to cook with alcohol, an equal amount of good quality beef broth or beef stock makes an excellent substitute.

Broth: Rich beef broth or beef stock forms the liquid base of the pot roast, ensuring moisture and intensifying the beef flavor. Opt for a low-sodium version if you want to control the saltiness.

Worcestershire Sauce: A splash of Worcestershire sauce is a secret weapon for adding a profound umami boost and savory depth to the final gravy. It rounds out the flavors beautifully.

Fresh Herbs: Fragrant fresh sprigs of thyme and rosemary are crucial for imparting that classic, earthy aroma and flavor. These herbs steep in the cooking liquid, infusing the entire dish. I also love to finish with some freshly chopped parsley as a vibrant garnish, adding a touch of freshness and color.

Potatoes: Small, waxy potatoes like baby red or baby gold potatoes are ideal for this recipe. They hold their shape well under pressure and absorb the rich flavors of the gravy. If using larger potatoes, cut them into substantial chunks.

Carrots: Large carrots, peeled and chopped into substantial chunks, become wonderfully tender and sweet after pressure cooking. It’s important to use larger pieces to prevent them from becoming mushy – avoid small baby carrots for this recipe.

Cornstarch: A simple slurry of cornstarch and water is used at the end to thicken the savory cooking liquid into a rich, glossy gravy. This provides a perfect velvety texture to coat the tender beef and vegetables.

Essential Tools for This Recipe

To successfully prepare this amazing Instant Pot Pot Roast, a few key kitchen tools will make the process smooth and enjoyable. The most crucial item, of course, is your electric pressure cooker. I highly recommend models like the Instant Pot Pro, Instant Pot Duo, or the Instant Pot Duo Crisp Ultimate Lid for their reliability and ease of use. If you don’t already own one, it’s a worthwhile investment for countless delicious meals.

Beyond the Instant Pot, you will need a sturdy cutting board for preparing your beef and vegetables, a sharp chef’s knife for precise cuts, and two forks to easily shred the tender beef once it’s cooked. A wooden spoon is indispensable for stirring and scraping up delicious browned bits from the bottom of the pot, ensuring you avoid any “burn” notices. Finally, a spider strainer or fine mesh sieve will come in handy for removing any unwanted solids from the cooking liquid before thickening your gravy, leaving it silky smooth.

How to Make Instant Pot Pot Roast

Creating a mouthwatering pot roast in your Instant Pot is a straightforward process that yields incredible results. Follow these simple steps for a truly memorable meal:

Sear the Beef

Begin by adding 1 tablespoon of canola or vegetable oil to the inner pot of your Instant Pot. Select the “Sauté” function and allow the pot to heat until the oil shimmers. While the pot heats, generously season your chuck roast (or chosen beef cut) on all sides with salt and pepper. Once hot, carefully place the seasoned roast into the pot and sear for about 3 to 4 minutes per side until a rich, golden-brown crust forms. This searing step is crucial as it develops deep flavor, known as the Maillard reaction, which is essential for a truly delicious pot roast. Remove the seared beef from the pot and set it aside on a clean plate.

Sauté Onion and Garlic

Add the remaining oil to the inner pot, along with the chopped onion. Continue to sauté on the “Sauté” setting for approximately 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent and fragrant. Next, stir in the minced garlic and cook for another 30 seconds to 1 minute, until you can smell its inviting aroma. Be careful not to burn the garlic.

Deglaze the Pot

Turn off the “Sauté” function on your Instant Pot. Pour in the dry red wine (or beef broth/stock if substituting). Using a sturdy wooden spoon, vigorously scrape the bottom of the pot to loosen any browned bits that have stuck. This process, called deglazing, incorporates all those caramelized flavors into your liquid. It’s also vital to ensure all browned bits are scraped off, as leaving them can lead to a “burn” notice from the pressure cooker, potentially interrupting your cooking process.

Pressure Cook to Perfection

Return the seared beef to the Instant Pot. Artfully arrange the potatoes, carrots, and fresh herb sprigs (thyme and rosemary) on top of and around the beef. Pour in the beef broth and Worcestershire sauce, ensuring the liquid comes up to cover most of the meat and vegetables, but without exceeding the “Max Fill” line. Close the lid of the Instant Pot and ensure the sealing valve is set to the “Sealing” position. Cook on High pressure for 60 to 80 minutes, depending on the precise size and thickness of your beef cut (refer to the recipe card notes for specific timing). Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. This natural release time is important for keeping the meat tender. After 10 minutes, you can carefully manually release any remaining pressure.

Thicken the Rich Gravy

Once the pressure has fully released, open the lid. Carefully remove the tender beef, potatoes, and carrots from the pot and transfer them to a serving platter or large cutting board. Using two forks, shred the succulent beef to your desired consistency. While the vegetables and beef rest, use a spider strainer or a fine mesh sieve to remove any remaining bits or herb stems from the cooking liquid in the Instant Pot, leaving you with a smooth, flavorful broth.

Set your Instant Pot back to the “Sauté” function. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this slurry into the simmering liquid in the Instant Pot and whisk continuously. Cook until the gravy has thickened to your desired consistency, typically about 5 to 10 minutes. Taste the gravy and adjust seasoning with additional salt and pepper as needed. Finally, ladle the rich, homemade gravy generously over the shredded pot roast and vegetables on your serving platter. Garnish with fresh parsley, if desired, for a vibrant finish.

Expert Tips and Tricks

Achieving the perfect Instant Pot pot roast is simple with these expert tips:

Adjust Cooking Time as Needed: The total cooking time for your beef roast will vary based on its weight and thickness. It’s crucial to check the suggested cooking times based on your beef cut (detailed in the FAQ section and recipe card) to ensure it’s cooked to fall-apart tenderness. If your roast isn’t tender enough after the initial cooking, simply return it to the Instant Pot and cook for an additional 10-20 minutes on High pressure.

Allow Natural Pressure Release for Tenderness: Once the cooking time is complete, always allow the Instant Pot to naturally release pressure for at least 10 minutes before manually releasing any remaining pressure. This gradual pressure drop helps the meat fibers relax, resulting in a significantly more tender and juicy pot roast. Rushing the release can lead to tougher meat.

Cut Potatoes into Larger Chunks: To prevent your potatoes from becoming mushy under pressure, especially if you’re adding them with the beef, use baby potatoes whole or cut larger potatoes into substantial 2 to 3-inch chunks. Waxy varieties like red or gold potatoes are generally preferred as they hold their shape better than starchy varieties like Russets.

Craving more Instant Pot wonders? Explore these delicious recipes: Instant Pot Tomato Soup | Instant Pot Pulled Pork | Instant Pot Philly Cheesesteaks

Why Did My Pot Roast Turn Out Tough?

If you’ve opened your Instant Pot and found that your pot roast isn’t as tender as expected, don’t fret! A tough pot roast simply indicates that it needs more cooking time. The connective tissues in cuts like chuck roast require sufficient time and heat to break down and transform into that desirable fall-apart texture. Before adding more cooking time, it’s a good idea to check the doneness of your vegetables. If they are already perfectly cooked, remove them to prevent them from becoming mushy.

Once the vegetables are removed (if necessary), reseal the lid of your Instant Pot and continue to cook the meat under High pressure for an additional 10 to 20 minutes. This extra cooking period will give the beef the necessary time to become incredibly tender and shreddable. Remember, with tough cuts of meat, patience is key, and a little extra pressure cooking is often all that’s needed to achieve perfection.

Can I Use Frozen Beef for This Recipe?

While I generally prefer using thawed meat for pot roast, primarily to achieve that beautiful, flavor-enhancing sear on the exterior, this recipe is quite forgiving and can certainly be made with frozen beef. If you opt for a frozen chuck roast, you will need to skip the initial searing step, as it’s difficult to properly sear frozen meat.

Simply place all the ingredients into the Instant Pot insert as directed, omitting the searing. Then, cook under pressure, adding an additional 20 to 30 minutes to the total cooking time specified in the recipe below. This adjustment accounts for the time it takes for the Instant Pot to bring the frozen meat up to temperature and then cook it thoroughly. While you’ll miss out on some of that caramelized crust flavor, the pressure cooker will still yield a tender and delicious result.

How Long Does it Take to Cook Pot Roast in the Instant Pot?

The cooking duration for your beef roast in the Instant Pot primarily depends on the size and weight of your cut. For a tender, fall-apart result, it’s essential to allow adequate time for the pressure cooker to work its magic. Here’s a general guideline for a 3 to 5-pound beef chuck roast:

• 3 lbs beef chuck roast: Approximately 60 minutes on High pressure.
• 4 lbs beef chuck roast: Approximately 70 minutes on High pressure.
• 5 lbs beef chuck roast: Approximately 80 minutes on High pressure.

Remember that these times are for thawed beef. If you are cooking with a frozen beef roast, be sure to add an additional 20 to 30 minutes to the total cooking time to ensure the meat cooks through properly and becomes tender. Always allow for a natural pressure release for at least 10 minutes after cooking for the best texture.

What is the Best Type of Potato for This Pot Roast Recipe?

For this Instant Pot pot roast recipe, I highly recommend using smaller, waxy potato varieties. My personal favorite is baby red potatoes, as they have a thin skin, a slightly creamy texture, and hold their shape beautifully even after pressure cooking. Baby gold potatoes are another fantastic option that will yield similar delightful results. Both varieties absorb the rich flavors of the pot roast gravy without becoming overly starchy or falling apart, ensuring tender yet intact potato bites in every spoonful.

Can I Make Mashed Potatoes Instead?

Absolutely! If you’re a fan of creamy mashed potatoes with your pot roast, this recipe can easily be adapted. To prepare mashed potatoes:
First, you can choose to omit the carrots from the recipe, or include them and simply separate them from the potatoes after cooking. If you prefer your mashed potatoes skin-free, remember to peel the potatoes before adding them to the Instant Pot.

Once the cooking cycle is complete and the potatoes are tender, remove them from the pot and transfer them to a large mixing bowl. Mash them to your desired consistency – whether you like them smooth or with a few lumps. For extra creaminess and flavor, stir in a splash of milk (or cream) and a knob of butter until the butter is fully melted and incorporated. Finally, season your mashed potatoes generously with salt and pepper to taste. They make a fantastic, comforting accompaniment to the tender beef and rich gravy!

Do I Have to Use the Vegetables in This Recipe?

Not at all! While the classic combination of potatoes and carrots makes this Instant Pot pot roast a complete and satisfying meal, you can easily omit the vegetables from this recipe if you prefer. Perhaps you have other favorite side dishes in mind, or you simply want to focus solely on the tender beef and rich gravy. Feel free to customize this recipe to suit your preferences and dietary needs. If you omit the vegetables, the cooking time for the beef will remain the same, as the liquid volume is the main factor for pressure buildup.

Do the Vegetables Turn Out Mushy After Cooking Under Pressure?

A common concern with pressure cooking vegetables is that they might turn out mushy. However, with this Instant Pot pot roast recipe, we take specific steps to ensure your vegetables remain tender yet perfectly intact. The key lies in their preparation:

I recommend using baby potatoes whole. If you opt for larger potatoes, be sure to cut them into substantial chunks, around 2 to 3 inches in size. Similarly, for the carrots, chop them into large, thick pieces, about 2 inches long. This larger cut size provides enough structure for them to withstand the high-pressure environment without becoming overly soft.

It’s important to avoid using small baby carrots straight from the bag, as these are much thinner and will almost certainly turn to mush when cooked under pressure for the same duration as the beef. By following these simple guidelines, you’ll enjoy perfectly cooked, tender vegetables that complement the pot roast beautifully, rather than detracting from it.

Looking for more dinner inspiration this week? Discover a wide array of options on my main dish recipes page!

What to Serve with Instant Pot Roast Beef

One of the best features of this Instant Pot pot roast recipe is that it’s a complete meal all on its own! With tender, flavorful beef, perfectly cooked vegetables, and a rich, savory gravy, you truly don’t need any additional side dishes. It’s the ultimate one-pot wonder, designed for convenience and maximum comfort.

However, if you find yourself with delicious leftovers and the gravy has run out, you can quickly whip up a simple au jus recipe to drizzle over your reheated pot roast, keeping it moist and flavorful. For creative ways to transform your leftovers, consider turning the shredded beef into mouthwatering French dip sandwiches, or crafting delightful roast beef sliders for a quick lunch or appetizer. The possibilities are endless!

To perfectly complement this hearty dinner, consider these drink and dessert pairings:

For a refreshing alcoholic beverage, a crisp bourbon mule offers a cool, invigorating twist with the robust warmth of bourbon instead of vodka.

If you prefer a cocktail with a smoky kick, the bold and spicy notes of this mezcal old fashioned are an unbeatable choice.

A classic bourbon Manhattan is sophisticated, easy to prepare, and can be scaled up to serve a dinner party with ease.

And let’s not forget about ending the meal on a sweet note!

Decadent and incredibly simple, these three-ingredient Nutella cake bites are perfect for a quick, satisfying dessert.

Given the richness of the pot roast, a light and airy mango mousse offers a delightful contrast with its creamy texture and bright, fruity flavor.

For a quick and elegant finish, top off a scoop of vanilla bean ice cream with a vibrant and sweet raspberry compote.

How to Store and Freeze

Proper storage of your Instant Pot pot roast ensures that you can enjoy its comforting flavors for days or even months to come. Here’s how to store and freeze your leftovers effectively:

Storing Leftovers: Allow any leftover pot roast to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. This includes the shredded beef, vegetables, and gravy all together, or separated if preferred.

Reheating Instructions: To reheat, I recommend gently warming the pot roast on the stovetop. Place the leftovers (beef, vegetables, and gravy) in a pot or Dutch oven over medium heat. Stir occasionally until everything is thoroughly warmed through. If the gravy has thickened too much in the refrigerator, you may need to add a splash of beef broth, beef stock, or even water to achieve your desired consistency. Stir well to ensure even heating.

Freezing for Later: Make future meal prep even easier by freezing your Instant Pot pot roast! For best results, freeze the beef, vegetables, and gravy together in individual portions. This allows for quick thawing and reheating whenever you need a comforting meal. Ensure everything is completely cooled before transferring it to freezer-safe airtight containers or heavy-duty freezer bags. The pot roast can be stored in the freezer for up to 3 months without significant loss of quality.

Thawing Frozen Pot Roast: When you’re ready to enjoy your frozen pot roast, transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, reheat as instructed above on the stovetop for a delicious meal that tastes as good as freshly made.

More Comfort Food Recipes

If you’ve loved the ease and deliciousness of this Instant Pot Pot Roast, you’ll surely enjoy these other comforting recipes that bring warmth and flavor to your table:

For an elegant yet simple meal, try this Roasted Chicken with White Wine and Fresh Herbs. It delivers all the savory flavors of a traditional roasted chicken without the lengthy cooking time.

Ready to break out your Instant Pot again? This incredible Short Rib Ragu is ready in just about an hour, offering a rich and hearty sauce perfect for pasta.

If you happen to have leftover ham, don’t let it go to waste! Transform it into a deliciously hearty Instant Pot Ham and Bean Soup, a perfect meal for colder days.

Finally, I love hearing from you! If you make this Instant Pot Pot Roast recipe, please consider giving it a rating and leaving a comment below. Your feedback truly means the world to me, and I make an effort to respond to every single comment. Feel free to ask any questions you might have about the recipe!

Oh, and don’t forget to tag me on Instagram if you share photos of your culinary creation! It brings me so much joy to see these recipes come to life in your kitchens. Thank you for being a part of this community!

Instant Pot Pot Roast

The ultimate comfort food recipe featuring tender beef, hearty vegetables, and a rich, flavorful gravy, all made easily in your Instant Pot!

Prep Time:

10 minutes
mins

Cook Time:

1 hour
hr
10 minutes
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Additional Time:

10 minutes
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Total Time:

1 hour
hr
30 minutes
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Servings:
4

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Equipment

• Utility Cutting Board
• Shun Chef’s Knife
• Wooden Spoon & Scraper
• Fine Mesh Strainers
• Instant Pot Ultra
• Instant Pot DUO

Ingredients

• 2 Tbsp canola or vegetable oil
• 3 to 5 lbs beef chuck roast or brisket
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large yellow onion chopped
• 5 cloves garlic minced
• 1/3 cup dry red wine you can use beef broth instead
• 3 1/2 cups beef broth or stock
• 2 Tbsp Worcestershire sauce
• 2 sprigs thyme
• 1 sprig rosemary
• 1 lb baby red potatoes about 10-12
• 4 large carrots peeled and chopped into large chunks
• 1/4 cup water
• 2 Tbsp cornstarch
• Garnish: freshly chopped parsley

Instructions

• Add 1 Tbsp oil to the insert of the electric pressure cooker and set it to Sauté.
• Season the chuck roast generously with salt and pepper. Once the oil is hot, carefully add the seasoned roast and sear on both sides for about 3 to 4 minutes per side until beautifully browned. Remove the roast and set it aside.
• Add the remaining oil to the insert along with the chopped onion. Cook for about 3 to 4 minutes, stirring occasionally, until the onion softens and becomes fragrant. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until aromatic.
• Turn off the electric pressure cooker. Pour in the red wine (or beef broth). Use a wooden spoon to scrape up all the browned bits that have stuck to the bottom of the pot. Ensure the bottom is completely clear to prevent a “burn” notice.
• Return the seared chuck roast to the insert. Top with the baby potatoes, large carrot chunks, and fresh herb sprigs.
• Pour in the beef broth and Worcestershire sauce around the ingredients.
• Close the lid and ensure the sealing valve is set. Cook for 60 to 80 minutes* on High pressure. Once cooking is complete, let the pressure natural release for 10 minutes, then manually release any remaining pressure.
• Carefully remove the meat to a cutting board and shred it using two forks. Transfer the potatoes and carrots to your serving platter. Use a fine mesh sieve or spider strainer to remove any small bits and pieces from the cooking liquid in the pot, leaving a clean broth for the gravy.
• Set the electric pressure cooker back to Sauté. In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the simmering liquid in the pot and cook, whisking continuously, until the gravy has thickened to your desired consistency (about 5 to 10 minutes). Season with salt and pepper to taste.
• Serve the rich gravy generously over the shredded pot roast and vegetables. Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.

Video

Notes

*For a 3 to 5 lbs beef chuck roast, the cooking time under pressure will vary:

• 3 lbs = 60 minutes
• 4 lbs = 70 minutes
• 5 lbs = 80 minutes

Nutrition

Calories:
850
kcal

|

Carbohydrates:
34
g

|

Protein:
71
g

|

Fat:
47
g

|

Saturated Fat:
18
g

|

Polyunsaturated Fat:
5
g

|

Monounsaturated Fat:
24
g

|

Trans Fat:
2
g

|

Cholesterol:
235
mg

|

Sodium:
1814
mg

|

Potassium:
2085
mg

|

Fiber:
4
g

|

Sugar:
6
g

|

Vitamin A:
10283
IU

|

Vitamin C:
19
mg

|

Calcium:
129
mg

|

Iron:
9
mg

Calories:

850
kcal

Cuisine:
Fall

Category:
Instant Pot