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Beer & Mushroom Instant Pot Pot Roast

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This Beer & Mushroom Instant Pot Pot Roast combined two, no three of my favorite things. Pot roast, beer and mushrooms.

Instant Pot Pot Roast
Instant Pot Pot Roast

How to Make an Instant Pot Pot Roast

This recipe  came about because I am really trying to use what I have in my fridge and pantry up this spring. I have the bad habit of doing too much grocery shopping and then items in my pantry get stuffed to the back. Two years later I have to throw them out when I do a my bi-annual cleaning of the pantry. I look at expiry dates and just keep putting cans back in the pantry if they are ok. I am really trying to use up what I have at the back of my pantry shelves. This time around I had a can of mushroom soup, a can of mushrooms and an onion soup packet that needed to be used up and I always have a pot roast in the freezer at all times.

And beer? Let’s not kid ourselves, I have beer in my house all the time. Mr Magpie enjoys it once in a while when he’s not whipping up awesome cocktails like his Singapore Sling or Gin Swizzle.

So I dug up a bottle of beer that was in the pantry as well.
Beer & Mushroom Instant Pot Pot Roast

I rarely cook a roast outside of my Instant Pot anymore, they are all Instant Pot pot roasts. It is so fast compared to my slow cooker and I honestly never use my oven anymore- how can I justify using 10 hours of electricity running a stove for one roast? It’s just crazy when you think of the power that must be used running an oven for 10 hours straight. So it’s either the slow cooker or the Instant Pot and ever since I bought my Instant Pot it’s been my go-to.

Side Dishes to Go With This Pot Roast

Beer & Mushroom Instant Pot Pot Roast

Tips and Tricks for Making Instant Pot Pot Roasts

  • This is a nice twist for a pot roast and you can barely taste the beer, so don’t worry. What it does is add moisture and help make the gravy. You can use beef broth instead if you want.
  • At the end you have this amazing gravy that you thicken up and serve over the roast! It’s SO good!! You can use fresh mushrooms BUT because they add so much moisture you are going to have to cook them first.
  • Make sure to cook it for the amount of time I recommend. A blade or chuck roast needs time to break down or it’s tough.
  • This does not work with cuts of beef that don’t need cooking for a long time, like sirloins.

So, who is up for trying another Instant Pot pot roast recipe? I am sure that I will be making at least one or two more before winter is over, it’s our weekend favourite.

Happy cooking!

Love,

Karlynn

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Beer & Mushroom Instant Pot Pot Roast! This delicious pot roast is made in your Instant Pot in only 2 hours and you have fall apart, tender roast beef! Recipe from @kitchenmagpie

Learn to cook like the Kitchen Magpie

Beer & Mushroom Instant Pot Pot Roast

Beer & Mushroom Instant Pot Pot Roast! This delicious pot roast is made in your Instant Pot in only 2 hours and you have fall apart, tender roast beef!
4.91 from 10 votes
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Course
Main Course
Cuisine
American
Servings
6
Calories
324
Author
Karlynn Johnston

Ingredients

  • 1 4lb chuck or blade roast, strings and packaging removed
  • 2 tbsp olive oil
  • 1 white onion chopped
  • 2 stalks of celery chopped
  • 1 tbsp minced garlic
  • 1 tsp Worcestershire sauce
  • 1 330ml bottle of beer
  • 1 10.75 oz. can of cream of mushroom soup
  • 1 9-10 oz. can of mushrooms, drained well (see notes for fresh mushrooms)
  • 1 package of onion soup mix

Instructions

  1. Press the saute button on your Instant Pot and add the olive oil. Brown the roast on all sides in the oil. Turn off the saute function.
  2. Add in all of the vegetables.
  3. In a large measuring cup, whisk together the Worcestershire sauce, beer, soup and soup mix until combined.
  4. Pour over the roast.
  5. Press your Meat/Stew button and cook at high pressure for 120 minutes.
  6. You can manually release the steam or let it naturally release. With a roast like this the extra time won't hurt it with the natural release.
  7. Take 2-3 cups of the sauce and place it in a saucepan. Bring it to a boil and reduce for 5-6 minutes.
  8. Whisk together 1 tbsp of cornstarch with 1/4 cup water. Whisk into the boiling sauce and cook until it thickens.
  9. Shred the roast beef and serve with gravy.

Recipe Notes

If you want to use fresh mushrooms you will have to fry them up first to get rid of moisture, or your gravy will be too thin.

Nutrition Information

Calories: 324kcal, Carbohydrates: 2g, Protein: 29g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 103mg, Sodium: 158mg, Potassium: 567mg, Sugar: 1g, Vitamin A: 1.6%, Vitamin C: 2.7%, Calcium: 3.7%, Iron: 17.8%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Beef roast Blade/chuck roast Instant Pot Pot roast Pressure cooker

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Vanessa A McDonald says

    Can you use a Crock-Pot for the beef and mushrooms roast?

    • Karlynn Johnston says

      You sure can! Almost any recipe that you pressure cook to break down the meat will also do great in a slow cooker all day long!

  2. Corinne says

    I could only find a 2.5 pound chuck roast. Would this need a time adjustment?

    • Nanci says

      I’m new to instant pot cooking and wonder about this too. I often like to use smaller portions. Any answers to this would be appreciated

  3. Sharon says

    I’ve been in love with my IP for over 3 years now. I love mushrooms and have always added to recipes calling for them after the cooking process is finished and meat removed from inner pot. I cook them for only 3 minutes. Do they come out looking like mushrooms at 120 minutes or do they just add flavor and disintegrate? Either way would be delicious ?

  4. Patricia @ Grab a Plate says

    This looks scrumptious! Loving all the IP recipes. I try really hard to use up all my pantry goodies, too, but it’s hard!

  5. Anna @ Crunchy Creamy Sweet says

    I love cooking pot roast in my IP! it’s the best!

  6. Jen says

    My husband is going to devour this! Love how easy it is with the instant pot!

  7. Paula - bell'alimento says

    Love all things mushroom and Instant Pot!

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