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This Instant Pot pot roast recipe is a quick and easy way to make a delicious and hearty meal. With tender beef, flavorful vegetables, and savory gravy, this dish will become a family favorite in no time!
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Table of Contents
- Why You Will Love This Instant Pot Pot Roast Recipe!
- Ingredients
- The Best Cut of Meat for Instant Pot Pot Roast
- How To Make Instant Pot Pot Roast
- Recipe Notes and Tips
- Instant Pot Pot Roast Cook Time
- Serving Suggestions
- Prep Ahead, Storage and Reheating Tips
- Recipe FAQs
- Most Popular Instant Pot Recipes
- Instant Pot Pot Roast Recipe
Pot roast is one of my favorite comfort foods, but I don’t always have the time or patience to make it and that’s where my trusty Instant Pot comes in!
Ready to enjoy in a fraction of the time but without sacrificing the delicious flavor. This instant pot chuck roast is incredibly tender and melt-in-your-mouth delicious – a must-try recipe! It’s hearty, flavorful, and incredibly simple to make. Whether you’re looking for a cozy weeknight dinner or a showstopper for a special occasion or Sunday dinner, this recipe is sure to impress while keeping things easy. Once you try it, it’ll quickly become a staple in your meal rotation.
Be sure to check out my other favorite Instant Pot recipes like my Instant Pot Ribs, Instant Pot White Chicken Chili, Chicken Noodle Soup in the Instant Pot, and Instant Pot Hungarian Goulash.
Why You Will Love This Instant Pot Pot Roast Recipe!
- Most tender & juicy pot roast: This is a fool-proof recipe to achieve the most tender and flavorful roast beef in the instant pot. I am sharing my recipe tips & notes below. Pressure cooking breaks down tough meat, making it more tender.
- Simple ingredients: Besides a roast, you only need a few common pantry staples and seasonings to make this stunning family dinner.
- Quick cook time: Cooking pot roast in the Instant Pot is quicker than cooking it in the oven or slow cooker.
- Family favorite comfort food: This pressure cooker roast is so delicious, everyone will be asking for seconds.
Ingredients
- Beef Chuck Roast: I used a 3lb roast for this recipe, you can make this with a larger roast if you like, notes are included below on how to recalculate the cooking time.
- Vegetables: Onion, garlic, potatoes, and carrots.
- Beef broth/stock: To add more flavor. You can use a low sodium stock if you like.
- Tomato paste: This adds a rich tomato flavor to the sauce.
- Worcestershire sauce: This sauce adds a really nice tang with a hint of spice.
- Red wine: For a fully rounded sauce.
- Olive oil: To sear the roast. You can use another high-heat oil like coconut oil.
- Seasonings: Salt, pepper, garlic powder, onion powder, paprika, rosemary, thyme.
For a full ingredients list with measurements, check the recipe card below.
The Best Cut of Meat for Instant Pot Pot Roast
I usually use chuck roast, a highly marbled cut of meat that has a richer and more flavorful taste than other cuts. It may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast. For optimal results, choose one that is well-marbled. This is very important. It is so delicious and tender when cooked in the pressure cooker.
Other good cuts of meat for pot roast are brisket cut and round roast cut (also called rump roast or bottom round roast). They are leaner than chuck roast. If you use a leaner cut of meat, you might have to increase the cooking time a little bit.
Certified Angus Beef has detailed information on the specific cuts of beef that are best for braising.
How To Make Instant Pot Pot Roast
- Season the Roast: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, rosemary, and thyme. Rub the spice mixture all over the roast, making sure to cover all sides thoroughly.
- Brown the Roast: Set your Instant Pot to the “Sauté” setting and heat the olive oil. Once hot, add the seasoned roast and brown it on all six sides. Use kitchen tongs to hold the roast up when browning the ends. Transfer the browned roast to a plate.
- Deglaze the Pot: Pour the beef stock into the pot and use a wooden spoon to scrape up any browned bits from the bottom (this adds flavor!). After deglazing, stir in the tomato paste, Worcestershire sauce, and red wine (if using).
- Pressure Cook the Roast: Return the browned roast to the pot. Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” or “High Pressure” for 1 hour.
- Add the Vegetables: Once the cooking time is done, carefully do a quick release of the pressure. Open the lid and add the carrots, potatoes, onions, and minced garlic to the pot. Close the lid again and cook on “High Pressure” for an additional 5 minutes.
- Remove the Roast and Vegetables: When the cooking time is complete, allow the pressure to release naturally. Carefully remove the roast using tongs and transfer it to a platter. Use a slotted spoon to scoop out the carrots, potatoes, and onions, and place them alongside the roast. Let the roast rest for 5-10 minutes.
- Make the Gravy: Scoop a small amount of the cooking liquid into a bowl and stir in 2 tablespoons of cornstarch (or arrowroot starch) to make a slurry. Return the slurry to the Instant Pot and set it to “Sauté.” Stir constantly until the sauce thickens. If needed, make an additional cornstarch slurry and repeat the process.
- Serve: Slice the roast, pour the thickened sauce over the top, and serve with the vegetables. Enjoy your warm, hearty pot roast!
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Adjust cook time according to meat size. If the roast is more than 3 lbs, adjust the time accordingly, and cook it for 20 minutes per pound of meat, e.g. 4 lbs of meat = 1 hr 20 minutes.
- If the chuck roast is tough and chewy when the pressure cook cycle is over, you most likely need to cook it a little bit longer. (Try another 10 – 15 minutes of cook time.)
- If you want to speed up the cooking time, you can cut your chuck roast in 3 or 4 pieces, and reduce the cooking time to 30 minutes.
- Substitute wine if you prefer. If you don’t want to use wine, you can add in some extra stock in its place.
- Add the potatoes and carrots at the end for only 5 minutes of pressure cook time. If you add them at the beginning with the roast, after an hour of pressure cooking, they will turn to mush and lose their texture.
- Once cooked, let the roast rest for 10 minutes. This helps juices settle for the ultimate flavor.
Instant Pot Pot Roast Cook Time
Depending on the size of the cut of meat you buy, adjust the cooking time in the recipe, and cook it on high pressure for 20 minutes per pound of meat. A 3 lbs whole roast cooks perfectly in 1 hour, and a 4 lbs roast needs 1 hour and 20 minutes to be tender and moist.
If you want to speed up the cooking time, you could also cut the chuck roast into 3 or 4 pieces and cook it for about 30 – 40 minutes.
If you open the pressure cooker and your pot roast looks tough and chewy, you probably need to cook it a little bit longer. Perfectly cooked chuck roast will be incredibly tender and literally falling apart as you take it out and will easily separate when you touch it with a fork.
Serving Suggestions
Classic mashed potatoes and more
What’s a pot roast without creamy mashed potatoes? (You can omit adding the potatoes and carrots to the Instant Pot in this case) Their smooth, buttery texture perfectly complements the hearty beef. You can also serve it with Creamy Scalloped Potatoes or Cauliflower Au Gratin. Other classic sides include roasted broccoli or green beans with mushrooms.
Fresh and light salads to balance the richness
A crisp cucumber with tomato salad or a classic caesar salad can provide a fresh contrast to the rich, meaty roast. A tangy vinaigrette or lemony dressing pairs wonderfully with the deep flavors of the pot roast.
Prep Ahead, Storage and Reheating Tips
- Prep-Ahead: To prep the Instant Pot Pot Roast ahead of time, simply prepare the spice rub, cut the veggies, and defrost the chuck roast. Keep it in the refrigerator until ready to cook.
- Store in fridge: Store the roast and vegetables in an airtight container in the fridge for up to 3-4 days.
- Store in freezer: For longer storage, freeze any leftover pot roast in portioned containers for up to 6 months. Defrost fully overnight before reheating and serve with homemade beef gravy.
- Reheating: When reheating, transfer the roast and vegetables to a pot, add a splash of broth to keep it moist, and warm over low heat on the stovetop or in the oven at 350°F until heated through.
Recipe FAQs
Yes, you can. Just add 30 more minutes to the cooking time for this recipe. If you have a larger or smaller cut of meat, adjust the cooking time accordingly. You have to cook it for 30 minutes per pound instead of 20 minutes per pound.
This simple dry rub for pot roast adds so much flavor to the meat and the gravy. It’s made with salt, black pepper, rosemary, thyme, garlic powder, onion powder, and paprika. Mix the ingredients in a small bowl, and simply rub the meat generously with the spices on all sides. There is no need to add more seasoning to the stock in the pot.
Yes, don’t skip this step! Searing the meat helps to caramelize it to create a rich and delicious flavor. It also helps it to not dry out when it is cooking, locking all of those juices in.
A 3 lb roast should be cooked in a pressure cooker for 60 minutes on high pressure. The rule of thumb is to cook it for 20 minutes per lb of thawed meat, or 30 minutes per lb of frozen meat.
Yes, you can totally make this ahead of time, in fact, it tastes even better the next day! Let it cool to room temperature after cooking and then store covered in the fridge. It will keep well for 3 to 4 days.
To reheat, slice the roast and place in a casserole dish with the pan juices, cover with foil and reheat at 325F.
Most Popular Instant Pot Recipes
If you loved this recipe, check out these readers’ favorite instant pot recipes. I am sure they will become your family favorites too!
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Instant Pot Beef Stew
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Instant Pot Honey Sesame Chicken
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Instant Pot Pot Roast
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Ingredients
Roast Dry Rub
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1.5 teaspoon thyme
- 1.5 teaspoon rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Pot Roast
- 3 Pound beef chuck roast
- 2 Tablespoon olive oil
- 2 cups beef stock
- 1 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- ½ cup red wine
- 1 large onion, cut in large pieces
- 3 garlic cloves, minced
- 2 lbs Yukon Gold potatoes, cut in large chunks about 1 ½ “
- 1 lb carrots
Instructions
- Season the Roast: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, rosemary, and thyme. Rub the spice mixture all over the roast, making sure to cover all sides thoroughly.
- Brown the Roast: Set your Instant Pot to the "Sauté" setting and heat the olive oil. Once hot, add the seasoned roast and brown it on all six sides. Use kitchen tongs to hold the roast up when browning the ends. Transfer the browned roast to a plate.
- Deglaze the Pot: Pour the beef stock into the pot and use a wooden spoon to scrape up any browned bits from the bottom (this adds flavor!). After deglazing, stir in the tomato paste, Worcestershire sauce, and red wine (if using).
- Pressure Cook the Roast: Return the browned roast to the pot. Close the Instant Pot lid, set the valve to "Sealing," and cook on "Manual" or "High Pressure" for 1 hour.
- Add the Vegetables: Once the cooking time is done, carefully do a quick release of the pressure. Open the lid and add the carrots, potatoes, onions, and minced garlic to the pot. Close the lid again and cook on "High Pressure" for an additional 5 minutes.
- Remove the Roast and Vegetables: When the cooking time is complete, allow the pressure to release naturally. Carefully remove the roast using tongs and transfer it to a platter. Use a slotted spoon to scoop out the carrots, potatoes, and onions, and place them alongside the roast. Let the roast rest for 5-10 minutes.
- Make the Gravy: Scoop a small amount of the cooking liquid into a bowl and stir in 2 tablespoons of cornstarch (or arrowroot starch) to make a slurry. Return the slurry to the Instant Pot and set it to "Sauté." Stir constantly until the sauce thickens. If needed, make an additional cornstarch slurry and repeat the process.
- Serve: Slice the roast, pour the thickened sauce over the top, and serve with the vegetables. Enjoy your warm, hearty pot roast!
Video
Notes
- Adjust cook time according to meat size. If the roast is more than 3 lbs, adjust the time accordingly, and cook it for 20 minutes per pound of meat. I.e. 4 lbs of meat = 1 hr 20 minutes.
- If the chuck roast is tough and chewy when the pressure cook cycle is over, you most likely need to cook it a little bit longer. (Try another 15 minutes of cook time.)
- If you want to speed up the cooking time, you can cut your chuck roast in 3 or 4 pieces, and reduce the cooking time to 30 minutes.
- Substitute wine if you prefer. If you don’t want to use wine, you can add in some extra stock in its place.
- Add the potatoes and carrots at the end for only 5 minutes of pressure cook time. If you add them at the beginning with the roast, after an hour of pressure cooking, they will turn to mush and lose their texture.
- Let the roast cool to room temperature before storing.
- You can also freeze leftovers. Wrap the cooled meat in foil and place in freezer bags. It will keep well for up to 6 months. Defrost fully overnight before reheating and serve with homemade beef gravy.
This Instant Pot Pot Roast recipe Is delicious and healthy, I enjoyed making it so much.
Great recipe and really a nice one. Will surely try this