Pot Roast Pressure Style

Adapted from: Flaherty's Signature Pot Roast

My Method:

Ingredients

• 3 lbs Chuck Arm Roast, thawed
• garlic powder
• celery salt
• salt and pepper
• water
• 1 packet french onion soup mix
• 1 can cream of mushroom soup
• 1 medium onion
• 2 rutabagas
• handful baby carrots

Directions

1. Season both sides of roast with celery salt, garlic powder, salt and pepper
2. Heat oil in Instant Pot - Saute on High
3. Brown both sides of roast in Instant Pot
4. Leaving Saute on, add water to just below top of roast
5. Sprinkle packet of onion soup mix on top of roast - do not mix with water
6. Pour can of cream of mushroom soup on top of onion soup mix - do not mix with water, spread with fork over top of roast
7. Close lid of Instant Pot and ensure steam valve is set to "sealing"
8. Switch Instant Pot to Manual and increase time to 50 minutes
9. While Instant Pot is cooking roast, roughly chop onions and rutabagas 
10. Once Instant Pot is done with roast, allow for 10 minute natural pressure release
11. After 10 minutes open steam valve to "venting" once all pressure is gone, open pot and remove roast to covered pan to keep warm
12. Add onions, rutabagas, and carrots to juice in bottom of Instant Pot.  If juice is too thick, add enough water to thin slightly.
13. Close lid of Instant Pot, ensure steam valve is set to "sealing" and turn on Manual.  Decrease time to 6 minutes.
14. Once Instant Pot is done, quick release pressure by turning steam valve to "venting" and serve 

My Results & Thoughts:
Will totally make this again!  Could probably do 45 minutes with full natural pressure release.  I didn't have to thin my juice for the veggies at all and would probably cut back on the water just a little bit next time.  Veggies were perfect - tender but not mush.