Instant Pot Pot Roast Recipe

Instant Pot Pot Roast is a quick and flavorful twist on a classic comfort food favorite. Thanks to pressure cooking, you get fall-apart tender beef, hearty vegetables, and a rich, savory gravy in a fraction of the time it takes to cook in the oven or slow cooker. Perfect for weeknight dinners or a cozy weekend meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chuck roast (boneless)olive oiloniongarlicbeef brothcarrotspotatoescelerytomato pasteWorcestershire sauceItalian seasoningsalt and black peppercornstarch (optional, for thickening)

directions

Set the Instant Pot to sauté mode. Add olive oil and sear the chuck roast on all sides until browned. Remove and set aside.

Sauté diced onion and garlic in the pot until softened.

Stir in tomato paste and cook for 1 minute to enhance flavor.

Deglaze the pot with beef broth, scraping up browned bits from the bottom.

Add Worcestershire sauce, Italian seasoning, salt, and pepper. Return the roast to the pot.

Add chopped carrots, potatoes, and celery around the meat.

Seal the lid, set the valve to “Sealing,” and pressure cook on high for 60 minutes.

Allow natural pressure release for 15-20 minutes, then switch to quick release.

Remove roast and vegetables. To make gravy, turn the pot to sauté and stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until thickened.

Shred or slice the roast and serve with vegetables and gravy.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCook time: 60 minutesNatural release: 15-20 minutesTotal time: 1 hour 30 minutes

Variations

Use red wine instead of some of the broth for deeper flavor.

Add mushrooms or pearl onions for extra richness.

Swap potatoes for parsnips or sweet potatoes.

Use fresh herbs like rosemary or thyme for aromatic depth.

Make it spicy with a pinch of red pepper flakes or smoked paprika.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.*Reheat gently on the stovetop or microwave with a splash of broth or water to keep it moist.*Freeze pot roast (without vegetables) for up to 2 months. Thaw overnight before reheating.

FAQs

What cut of beef is best for pot roast?

Chuck roast is ideal for its marbling and tenderness after pressure cooking.

Can I skip searing the meat?

Searing adds depth of flavor but can be skipped if you’re short on time.

Can I use baby carrots and whole potatoes?

Yes, just ensure potatoes are cut into similar-sized pieces for even cooking.

Is it okay to use frozen roast?

Yes, but increase cook time to about 90 minutes and skip the sear step.

Can I thicken the gravy without cornstarch?

Yes, you can reduce the liquid or use arrowroot or flour as alternatives.

Why is my roast tough?

It likely needs more cooking time—undercooked chuck roast will be chewy.

Can I add more veggies?

Definitely! Just avoid adding delicate vegetables that break down too much.

Do I have to use beef broth?

You can substitute with water and bouillon or vegetable broth if needed.

Can I make this ahead?

Yes, it reheats beautifully and tastes even better the next day.

Can I use a different cut of meat?

Yes, brisket or round roast works, but may vary slightly in texture.

Conclusion

Instant Pot Pot Roast is the perfect blend of ease, speed, and classic comfort. With rich, savory flavors and melt-in-your-mouth beef, it’s a satisfying meal that tastes like it’s been slow-simmering all day. Whether for a weeknight dinner or Sunday supper, this dish is sure to be a repeat favorite at your table.

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