It's so quick and easy to make the most delicious pot roast in the pressure cooker. This Instant Pot Pot Roast is wonderfully flavored and so easy to make. Ready to serve in a fraction of the time!
In a small bowl mix the spice rub for the roast (salt, black pepper, rosemary, thyme, garlic powder, onion powder, paprika).
Rub the roast with the spice mix all over and on ALL 6 sides very well.
Heat olive oil in the Instant Pot on the Saute setting , and when the oil is hot, add the seasoned roast and brown on all sides. Transfer to a plate.
Pour beef stock and deglaze the pot using a wooden spoon. Once deglazed, add the tomato paste, Worcestershire sauce, red wine, and return the roast back to the pot. Close the lid, turn the valve to sealing and cook on Manual or High Pressure for 1 hour. (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)
Once the cook time is over, quickly release the pressure and carefully open the lid. Add the chunks of potatoes, carrots, onions and minced garlic. Close the lid and cook for another 5 minutes. When ready, let the pressure release naturally.
Carefully remove the roast from the pot using kitchen tongs, remove carrots, potatoes and onions using a slotted spoon, and transfer them to a large platter.
Scoop a little bit of the sauce to a small bowl, add 2 Tbsp cornstarch (or arrowroot starch) to the bowl, and mix until the starch completely dissolves. Add the starch mixture back to the sauce in the pot, and turn the Saute setting. Cook the sauce, stirring constantly, until the sauce thickens. If the sauce is not thick enough, you can repeat this step and make a slurry in a bowl again and add it back to the pot.
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.
NUTRITION
Nutrition Facts
Instant Pot Pot Roast
Amount Per Serving
Calories 414Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 111mg37%
Sodium 1202mg50%
Potassium 1437mg41%
Carbohydrates 30g10%
Fiber 5g20%
Sugar 5g6%
Protein 42g84%
Vitamin A 9651IU193%
Vitamin C 28mg34%
Calcium 73mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American
Keyword how to cook a pot roast in the Instant Pot, instant pot pot roast, pressure cooker pot roast