Instant Pot​® Pot Roast | Campbell’s® Recipes

Ingredients

• 2 1/2 -to 3-pound boneless beef chuck roast
• 1 tablespoon vegetable oil
• 1/2 cup dry red wine
• 2 large onion, cut in large chunks or wedges (about 3 cups)
• 5 large carrot, peeled and cut into 2-inch pieces <strong>or</strong> 2 1/2 cups baby-cut carrots
• 1 pound whole baby red potatoes&#160;<strong>or</strong> medium red potatoes, cut in half
• 2 sprigs fresh thyme leaves
• 1 can (10.5 ounces) Campbell&#8217;s&#174; Condensed Cream of Mushroom Soup