Are you craving a hearty, comforting meal that doesn’t take hours to make? This Instant Pot Pot Roast Recipe is the perfect solution! With the help of the Instant Pot, you can achieve a tender, fall-apart roast in a fraction of the time it would take in a traditional oven or slow cooker. This pot roast features succulent beef, perfectly cooked vegetables, and a rich gravy, all made in one pot. It’s the ultimate comfort food that’s easy to prepare and absolutely delicious. Keep reading to discover how to make this satisfying dish step by step!
What is Pot Roast?
Pot roast is a classic American comfort dish where a tough cut of beef, such as chuck roast or brisket, is slow-cooked until tender. Traditionally, pot roast is braised in a flavorful liquid like broth or wine and cooked with vegetables like carrots, potatoes, and onions. In this Instant Pot Pot Roast, the pressure cooker does the hard work, breaking down the tough fibers of the meat in a fraction of the time while still infusing it with deep, savory flavors.
Ingredients List for Instant Pot Pot Roast
For the Pot Roast:
- 3-4 lb beef chuck roast (or brisket)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 1 lb baby potatoes (or Yukon Gold, cut into chunks)
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf (optional)
- Salt and black pepper to taste
For Thickening the Gravy (optional):
- 2 tablespoons cornstarch
- 2 tablespoons water
Substitutions and Variations
This Instant Pot Pot Roast recipe is very flexible, so you can easily make it your own based on what you have on hand or your personal preferences.
- Meat Substitutes: Instead of chuck roast, you can use brisket, round roast, or even pork shoulder. Just keep in mind that cooking times may vary slightly.
- Vegetables: If you don’t have carrots or potatoes, you can use parsnips, turnips, or even sweet potatoes. For an added boost of flavor, throw in mushrooms or celery.
- Wine: If you want to deepen the flavor of your pot roast, replace ½ cup of the beef broth with red wine for a rich, earthy taste.
- Gluten-Free: This recipe is naturally gluten-free, but be sure to use gluten-free Worcestershire sauce and broth if you're sensitive to gluten.
Step-by-Step Cooking Instructions

Let’s dive into the step-by-step instructions to make this delicious Instant Pot Pot Roast:
- Season the Meat:
Generously season the beef chuck roast on all sides with salt and pepper. - Sear the Roast:
Set the Instant Pot to "Sauté" mode and allow it to heat up. Add olive oil, and once it’s hot, place the chuck roast in the pot. Sear the meat for 4-5 minutes on each side until browned. This step adds a lot of flavor to the final dish. Once browned, remove the roast from the pot and set it aside. - Sauté the Onions and Garlic:
Add the sliced onions to the pot and cook for 2-3 minutes, stirring occasionally until softened. Add the minced garlic and cook for another minute until fragrant. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these add great flavor. - Deglaze the Pot:
Pour in ½ cup of beef broth and use your spoon to deglaze the pot, scraping up any remaining bits stuck to the bottom. This ensures the pot doesn’t burn and also infuses the broth with extra flavor. - Add Remaining Ingredients:
Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Return the seared roast to the pot. Add the carrots, potatoes, and bay leaf. Pour the remaining beef broth over the top. - Pressure Cook:
Secure the Instant Pot lid and ensure the valve is set to "Sealing." Set the Instant Pot to Manual (Pressure Cook) mode for 60 minutes at high pressure. If your roast is on the larger side (closer to 4 lbs), you may need to add an extra 10-15 minutes to the cooking time. - Natural Release:
Once the cooking time is up, allow the pressure to release naturally for 15-20 minutes. This will help the meat stay tender and juicy. After 15-20 minutes, carefully switch the valve to "Venting" to release any remaining pressure. - Remove the Roast and Vegetables:
Carefully open the Instant Pot and remove the roast, carrots, and potatoes. Place them on a serving platter and cover with foil to keep warm while you prepare the gravy. - Thicken the Gravy (Optional):
Set the Instant Pot back to "Sauté" mode. In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the remaining liquid in the pot to thicken the gravy. Let it simmer for 2-3 minutes until thickened. - Slice and Serve:
Slice the pot roast against the grain and serve it alongside the cooked vegetables. Drizzle everything with the rich, savory gravy. Enjoy!
How to Cook Instant Pot Pot Roast: A Step-by-Step Guide
- Step 1: Sear the Meat
Searing the chuck roast before pressure cooking it is essential for locking in flavor. Be sure to brown the meat well on all sides for that deep, caramelized taste. - Step 2: Build Flavor with Aromatics
After searing the roast, sauté the onions and garlic to develop flavor. This adds a sweet, aromatic base to the broth that elevates the dish. - Step 3: Pressure Cook the Roast
Pressure cooking the roast ensures that even tough cuts of meat become tender in a fraction of the time it takes to slow cook. Set the Instant Pot to 60 minutes at high pressure and allow it to cook undisturbed. - Step 4: Natural Release for Tender Meat
After cooking, allow the Instant Pot to release pressure naturally for at least 15 minutes. This gradual release helps the meat stay moist and tender. - Step 5: Thicken the Gravy
If you prefer a thicker gravy, use a cornstarch slurry to thicken the cooking liquid. This step is optional, but it makes for a rich, velvety sauce to pour over the roast and vegetables.
Common Mistakes to Avoid
- Not Searing the Roast: Don’t skip the searing step! Browning the roast adds deep flavor and helps seal in the juices.
- Overcooking Vegetables: Make sure to cut your vegetables into larger chunks to prevent them from becoming too soft. Baby potatoes and large carrot chunks work best.
- Not Doing a Natural Pressure Release: Always let the pressure release naturally for at least 15-20 minutes. This keeps the meat tender and prevents it from drying out.
Serving and Presentation Tips
Your Instant Pot Pot Roast is a showstopper on its own, but here are some serving tips to make the meal even more satisfying:
- Serve with Mashed Potatoes: If you want extra creamy mashed potatoes on the side, cook them separately and serve them under the pot roast, topped with that delicious gravy.
- Add Fresh Herbs: Garnish the pot roast with freshly chopped parsley or thyme for a pop of color and freshness.
- Rustic Presentation: Serve the pot roast family-style on a large platter, surrounded by the carrots and potatoes. Drizzle with gravy and let everyone help themselves.
How to Serve Instant Pot Pot Roast
- Traditional: Slice the roast and serve it alongside the cooked carrots and potatoes, drizzled with gravy.
- Over Rice or Egg Noodles: Serve the pot roast over a bed of fluffy rice or buttered egg noodles for a comforting twist.
- Shredded Pot Roast Sandwiches: Use leftover pot roast to make sandwiches! Shred the meat and serve it on toasted buns with a dollop of gravy.
Presentation Ideas for Instant Pot Pot Roast
- Garnish with Fresh Herbs: Sprinkle fresh parsley or thyme over the finished dish to brighten the flavors and add a pop of green.
- Rustic Serving Platter: Serve the pot roast on a rustic wooden board or in a cast iron skillet for a homestyle, cozy feel.
- Top with Crispy Onions: Add crispy fried onions on top of the pot roast for extra texture and flavor.
Instant Pot Pot Roast Recipe Tips
- Make It Ahead: This pot roast tastes even better the next day. If you're planning to serve it for a special occasion, you can make it a day ahead and reheat it in the Instant Pot on "Sauté" mode.
- Leftover Pot Roast: Use leftover pot roast for sandwiches, tacos, or even in a beef stew. The meat can be stored in an airtight container in the fridge for up to 3 days.
- Freezer-Friendly: Pot roast freezes beautifully. Store leftover pot roast and vegetables in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the Instant Pot or on the stovetop.
Frequently Asked Questions (FAQs)
**Q: Can I use a different
cut of meat?**
A: Yes! Brisket or round roast work well in place of chuck roast. Just adjust the cooking time as needed, as different cuts may require slightly more or less time to become tender.
Q: Can I add more vegetables?
A: Absolutely! Feel free to add mushrooms, celery, or parsnips along with the carrots and potatoes. Just make sure they are cut into large pieces to avoid overcooking.
Q: Can I cook this on high pressure for less time?
A: You can cook the pot roast on high pressure for 45 minutes, but the meat may not be as tender as it would be with the full 60-minute cooking time. For best results, stick to the 60 minutes of high pressure.
Conclusion
This Instant Pot Pot Roast Recipe brings the flavors of a slow-cooked, hearty meal to your table in a fraction of the time. With tender beef, perfectly cooked vegetables, and a rich gravy, it’s the ultimate comfort food for any night of the week. The Instant Pot makes this recipe easy and hassle-free, while still delivering bold, savory flavors that will leave your family asking for seconds. So grab your Instant Pot and enjoy a delicious, home-cooked pot roast in record time!
PrintInstant Pot Pot Roast Recipe
Instant Pot pot roast is a classic comfort food made faster with the convenience of a pressure cooker. This recipe features juicy, tender beef chuck roast, potatoes, carrots, and onions, all cooked together in a flavorful broth. The Instant Pot cuts down on cooking time, while still delivering the rich, slow-cooked flavors of traditional pot roast. Perfect for busy weeknight dinners or Sunday meals, this dish is hearty and satisfying.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: pressure cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Beef chuck roast
- Carrots (cut into chunks)
- Potatoes (quartered)
- Onion (quartered)
- Garlic (minced)
- Beef broth
- Tomato paste
- Worcestershire sauce
- Dried thyme
- Dried rosemary
- Salt and pepper
- Olive oil
- Cornstarch (optional, for thickening)
- Fresh parsley (for garnish)
Instructions
- Set the Instant Pot to sauté mode, add olive oil, and brown the beef on all sides. Remove the beef and set aside.
- Add onions and garlic to the pot and sauté for 2 minutes.
- Stir in tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Return the beef to the pot, place carrots and potatoes around the roast.
- Seal the lid and cook on high pressure for 60 minutes, followed by a natural release for 10-15 minutes.
- Remove beef and vegetables. If desired, thicken the remaining liquid with a cornstarch slurry for gravy.
- Serve with the gravy and garnish with fresh parsley.
Notes
- For extra flavor, add a splash of red wine to the broth.
- You can substitute russet potatoes with baby potatoes for a quicker prep.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
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