Instant Pot Pot Roast

Pot roast, potatoes and carrots arranged in white bowl.

Instant Pot Pot Roast is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot! 

I am a huge fan of taking classic recipes and transforming them for the Instant Pot. Because what could be better than your childhood favorite recipes than making them easier and faster? This Easy Instant Pot Beef Stroganoff and this Instant Pot Mac and Cheese are some great ones to try! 

Today I’m going back to the basics with this Instant Pot Pot Roast. Making a chuck roast in a pressure cooker is so simple to do and transforms the meat into a wildly juicy and tender roast.

The best part? The whole recipe takes a traditional pot roast, which would take 4 1/2 hours in the oven, and cuts it down to only 1 hour and 35 minutes!

My secret to making this pot roast especially delicious is using a splash of red wine and a bit of Worcestershire sauce. Both add incredible flavor to the gravy that really elevate the whole meal.

White tray with pot roast and veggies next to instant pot

Ingredients you will need

For starters, you will need a good quality chuck roast to make this recipe. For tender meat, try to choose a roast that has good marbling throughout because that fat adds flavor and moisture. After the meat, grab these ingredients for the dry rub, gravy, and vegetables.

  • Olive oil
  • Onion
  • Garlic
  • Baby potatoes
  • Tomato paste
  • Dry red wine
  • Beef broth
  • Worcestershire sauce
  • Baby carrots
  • Kosher salt
  • Dried rosemary
  • Garlic powder
  • Dried thyme
  • Black pepper
  • Onion powder
  • Cornstarch
  • Fresh chopped parsley

How to make pot roast in the Instant Pot

  • Trim the excess fat off the beef, then cut it into 3-4 large chunks.
  • Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
  • Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate. 
  • Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Then add the tomato paste and cook for 1 minute more. Next, add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot. 
  • Return the beef to the pot, then top with the potatoes. Don’t stir. 
  • Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
  • Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure. 
  • Remove beef and veggies from Instant Pot and arrange on a serving platter.
  • Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.

Variations and substitutions

  • If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
  • If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.
Hands holding bowl of pot roast and vegetables

Can you overcook a roast in the pressure cooker?

Yes, you can overcook your meat. Overcooked roast will be tough and dry, definitely not what you are going for. Follow the directions to cook this roast without adding extra time and you should have no problems with overcooking.

What is the best roast to use for a pot roast?

In my opinion a boneless chuck roast is the best option for pot roast. It is an affordable cut of meat and has great marbling throughout, which makes the meat tender and flavorful.

Do you cover meat with liquid in the pressure cooker?

You do not have to completely cover the meat before cooking it in a pressure cooker. The Instant Pot needs just enough liquid inside in order to build up pressure. Then the meat will release extra juices as it cooks.

Do you have to brown a roast before cooking it in the Instant Pot?

Technically you don’t have to sear the pot roast before cooking it, but searing it first adds tons of extra flavor! I highly recommend taking the few extra minutes to brown the meat before cooking.

Close view of pot roast, potatoes, and carrots in white serving dish

What wine pairings go with pot roast?

Red wine pairs especially nicely with a juicy pot roast. Try a nice Cabernet Sauvignon, Pinot Noir, or Merlot.

More Instant Pot recipes:

If you loved this Instant Pot Pot Roast recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Pot roast, potatoes, and carrots in white bowl.

Instant Pot Pot Roast

Instant Pot Pot Roast is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot!
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Time for pressure to build and release:: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6

Ingredients

  • 3 ½ – 4 pound chuck roast
  • 2 tablespoons olive oil
  • 1 onion (thinly sliced)
  • 6 cloves garlic (minced)
  • 1 1/2 pounds baby potatoes (whole)
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 2 ½ cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 16-oz bag baby carrots (or 4 carrots, peeled and cut into large chunks)

For the dry rub:

  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder

For the gravy:

  • ¼ cup cornstarch (whisked together with ½ cup cold water)

To finish:

  • Fresh chopped parsley (to garnish)
  • Salt and pepper (to taste)

Instructions

  • Trim excess fat off the beef. Cut into 3-4 large chunks.
  • Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
  • Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.
  • Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
  • Return the beef to the pot, then top with the potatoes. Don’t stir.
  • Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
  • Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
  • Remove beef and veggies from Instant Pot and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.

Notes

  • If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
  • If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 674kcal | Carbohydrates: 31g | Protein: 55g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 183mg | Sodium: 1856mg | Potassium: 1554mg | Fiber: 3g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 7mg

4 comments

  1. Joe

    5 stars
    Great receipe. Followed as directed. Used a 4 pound USDA Prime chuck roast from Costco. Very tender, very tasty, I’ll definitely be revisiting this receipe in the future.

    Reply

    1. Ginny

      5 stars
      I’m hit or miss with the insta-pot, I think things can be flavorless compared to the oven or crockpot. I rarely leave reviews unless it’s great and I thought this was great! Followed recipe exactly as written (used a Cabernet) and all directions were spot on.

      Reply

      1. Erin

        I’m so glad you liked it Ginny!

        Reply

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