Easy & Tender Instant Pot Pot Roast Recipe: Your Ultimate Comfort Food Guide

Experience the ultimate in comfort food with this incredibly tender and flavorful Instant Pot Pot Roast. Featuring succulent beef, perfectly cooked potatoes, and sweet carrots, this one-pot meal requires minimal active cooking time, making it ideal for busy weeknights. The Instant Pot transforms classic pot roast into a quick and easy dish that doesn’t compromise on rich, satisfying flavors. Get ready to indulge in a hearty meal that will become a staple in your home!

About This Instant Pot Pot Roast Recipe

Is it “Instant Pot pot roast” or “Instant Pot roast beef”? This is a culinary debate worth discussing! While “roast beef” often conjures images of thinly sliced deli meats, for many home cooks, including myself, a pot roast implies a slow-cooked, shreddable piece of beef with accompanying vegetables and a rich gravy. Whatever you call it, this Instant Pot version delivers on the promise of tender, melt-in-your-mouth beef.

Pot roast wasn’t a dish I grew up with, so I lacked the nostalgic connection many have. My early experiences were, unfortunately, less than stellar. However, after discovering truly excellent recipes, I realized the profound comfort that simple, well-prepared food can bring. This revelation shaped my approach to this particular recipe: it had to be straightforward, highlighting the natural flavors of the beef, with perfectly tender carrots and potatoes, all bathed in a deeply savory gravy.

The Instant Pot is a game-changer for this classic dish. It drastically reduces cooking time without sacrificing the depth of flavor or the incredibly tender texture you expect from a slow-cooked pot roast. What once took hours of simmering on the stovetop or in the oven can now be achieved in about 1 1/2 hours from start to finish. This means you can enjoy a luxurious, satisfying meal any night of the week, not just on weekends. If you love quick Instant Pot meals, you might also enjoy this delicious Instant Pot Pepper Steak, which comes together incredibly fast!

Why Use an Instant Pot for Pot Roast?

Among all my kitchen appliances, the Instant Pot holds a special place. Initially, I purchased it for basic tasks like cooking rice and utilizing its slow cooker function, admittedly hesitant to explore the pressure cooking aspect. However, once I embraced pressure cooking, I quickly became an ardent enthusiast. While Instant Pot is my brand of choice – I love trying out their latest models – any electric pressure cooker will yield similar fantastic results.

If you haven’t yet added an Instant Pot to your kitchen arsenal, I highly recommend it. It’s a transformative tool that will revolutionize your cooking. You’ll find yourself effortlessly preparing dishes typically reserved for lengthy weekend cooking sessions, like a traditional oven-baked pot roast, with remarkable speed and ease, even on the busiest weeknights. The Instant Pot’s ability to tenderize tough cuts of meat in a fraction of the time is truly unparalleled, locking in moisture and flavor that would otherwise require hours of simmering.

What is the Best Cut of Meat for Pot Roast?

When selecting beef for pot roast, you’re not aiming for the most expensive, lean cuts like beef tenderloin. Instead, you want cuts with a good amount of connective tissue and marbling, as these break down during the pressure cooking process, resulting in incredibly tender and flavorful meat. Here are the best options:

• Chuck Roast: This is my absolute favorite and highly recommended for Instant Pot pot roast. Chuck roast is incredibly tender when slow-cooked or pressure-cooked. Its generous marbling contributes significant flavor and ensures the meat remains juicy. It shreds beautifully, practically melting in your mouth with every bite, making it perfect for a classic pot roast.
• Brisket: Brisket also contains a substantial amount of connective tissue, which, after prolonged cooking, renders it wonderfully tender. However, brisket can often be pricier than chuck roast, which is why I typically lean towards chuck for this recipe. If you find a good deal, brisket is a fantastic alternative.
• Bottom or Top Round: These cuts are commonly used for making deli-style roast beef due to their leaner profile. While they can be used for pot roast, they are less forgiving than chuck roast or brisket. Their lower fat content means they can become a little dry if overcooked, even by a few minutes. If you opt for round, be extra mindful of cooking times to avoid a tougher result.

Key Ingredients You Will Need

Crafting the perfect Instant Pot pot roast requires a selection of fresh, high-quality ingredients that work together to create a symphony of flavors. Here’s what you’ll need:

• Beef: As discussed, a 3 to 5 lb chuck roast is my top recommendation for its tenderness and rich flavor. Brisket or bottom/top round are also viable options, but chuck roast offers the best balance of texture and taste for this recipe.
• Onion: A large yellow or white onion will provide a foundational layer of savory sweetness to the pot roast. Chopped roughly, it will break down during cooking, lending its flavors to the gravy.
• Oil: Canola or vegetable oil is essential for searing the beef and sautéing the aromatics. Searing the meat is a crucial step that locks in flavor and creates a beautiful crust.
• Garlic: Minced garlic adds a pungent, aromatic kick. Don’t skimp here; fresh garlic makes a significant difference. Pre-minced garlic from a jar is a convenient time-saver for busy cooks.
• Red Wine: A dry red wine, such as Cabernet Sauvignon or Merlot, adds a wonderful depth and complexity to the gravy. Its acidity helps to deglaze the pot, lifting all those flavorful browned bits from the bottom. If you prefer to cook without wine, an equal amount of beef broth or stock can be used as a substitute.
• Broth: High-quality beef broth or beef stock forms the flavorful liquid base for your pot roast and gravy. Choose a low-sodium option if you want more control over the seasoning.
• Worcestershire Sauce: Just a couple of tablespoons of Worcestershire sauce can elevate the umami notes and add a subtle tang, giving the final gravy an even richer profile.
• Fresh Herbs: Fresh sprigs of thyme and rosemary infuse the pot roast with earthy, aromatic flavors. These herbs are classic pairings for beef and contribute significantly to the dish’s overall appeal. A sprinkle of freshly chopped parsley as a garnish brightens the final presentation and taste.
• Potatoes: Small, waxy potatoes like baby red or baby gold potatoes are perfect for this recipe. They hold their shape well under pressure and absorb the delicious flavors of the pot roast.
• Carrots: Large carrots, peeled and chopped into substantial chunks, are essential. Avoid baby carrots, as they tend to become too soft and mushy when pressure-cooked, detracting from the desired texture of the dish.
• Cornstarch: A cornstarch slurry (cornstarch mixed with water) is used at the end to thicken the flavorful cooking liquid into a rich, luscious gravy.

Essential Equipment for Your Instant Pot Pot Roast

To successfully prepare this delightful Instant Pot pot roast, you’ll need a few key pieces of kitchen equipment:

• Instant Pot: This is, of course, the star of the show! If you’re in the market for one, I highly recommend the Instant Pot Pro, Instant Pot Duo, or the Instant Pot Duo Crisp Ultimate Lid for their versatility and performance.
• Cutting Board: Essential for safely prepping your beef, onions, garlic, potatoes, and carrots. A sturdy utility cutting board will serve you well.
• Sharp Knife: A good chef’s knife makes all the difference for efficient and safe chopping.
• Two Forks: These are indispensable for easily shredding the tender cooked beef once it’s out of the Instant Pot.
• Wooden Spoon/Scraper: Perfect for stirring ingredients and, most importantly, for deglazing the pot to scrape up any browned bits that might stick to the bottom.
• Spider Strainer or Fine Mesh Sieve: Useful for removing vegetables and meat from the pot, and for straining any small bits from the gravy liquid if desired.

Step-by-Step Guide: How to Make Instant Pot Pot Roast

Making a tender, flavorful Instant Pot pot roast is simpler than you might think. Follow these easy steps for a delicious, hearty meal:

Sear the Meat

Begin by adding 1 tablespoon of oil to the Instant Pot insert and setting it to the Sauté function. Once the oil is hot and shimmering, carefully add your seasoned chuck roast. Sear the meat on both sides for about 3 to 4 minutes per side, until it develops a beautiful golden-brown crust. This crucial step is called the Maillard reaction and it adds immense depth of flavor to your pot roast. Once browned, remove the roast and set it aside.

Sauté Aromatics

Add the remaining oil to the Instant Pot insert, followed by the chopped onion. Cook the onion, stirring occasionally, for about 3 to 4 minutes until it softens and becomes fragrant. Next, stir in the minced garlic and cook for another 30 seconds to 1 minute, just until it becomes aromatic. Be careful not to burn the garlic, as this can make it bitter.

Deglaze the Pot

Turn off the Sauté function on your electric pressure cooker. Pour in the dry red wine (or beef broth). Using a wooden spoon, vigorously scrape up all the browned bits that have stuck to the bottom of the pot. This process, known as deglazing, is vital for two reasons: it incorporates all those caramelized flavors into your gravy, and it prevents the Instant Pot from displaying a “burn” notice during pressure cooking.

Pressure Cook to Perfection

Return the seared beef to the Instant Pot insert. Layer the potatoes, carrots, and fresh herb sprigs on top of the meat. Pour in the beef broth and Worcestershire sauce. Secure the lid and ensure the venting knob is set to “Sealing.” Cook on High pressure for 60 to 80 minutes, depending on the weight of your beef roast (refer to the notes section in the recipe card for specific timing). Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure. This natural release period is crucial for tenderizing the meat and preventing it from becoming dry.

Thicken the Gravy

Carefully remove the tender roast, potatoes, and carrots from the Instant Pot. Shred the beef on a cutting board using two forks. If there are any small bits of herbs or vegetables remaining in the cooking liquid, use a spider strainer or a fine mesh sieve to remove them for a smoother gravy. Set the Instant Pot back to the Sauté function. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this slurry into the simmering liquid in the Instant Pot and cook, stirring continuously, until the gravy thickens to your desired consistency, usually about 5 to 10 minutes. Season the gravy generously with salt and pepper to taste.

Serve the rich, savory gravy generously over the shredded pot roast and tender vegetables on a large serving platter. Garnish with fresh parsley for a touch of color and freshness.

Expert Tips for the Perfect Pot Roast

Achieving a consistently perfect Instant Pot pot roast is easy with a few insider tips:

• Adjust Cooking Time as Needed: The cooking time for your pot roast is highly dependent on the size and thickness of your beef cut. Larger roasts require more time. Always consult the specific timing guidelines provided in the recipe card notes, which are based on the weight of the beef. If in doubt, it’s better to slightly overcook than undercook a pot roast, as it will only become more tender.
• Embrace Natural Pressure Release: Do not rush the natural pressure release (NPR). After the cooking cycle finishes, allow the Instant Pot to naturally release pressure for at least 10 minutes before performing a manual quick release for any remaining pressure. This natural cooling period helps the meat reabsorb its juices, resulting in a more tender and moist pot roast.
• Cut Potatoes Generously: To prevent your potatoes from turning mushy under pressure, ensure they are cut into substantial chunks. For baby potatoes, you can often leave them whole or just halve them. If using larger potatoes like russets, cut them into 2 to 3-inch pieces. This larger size helps them maintain their texture through the high-pressure cooking process.

More tasty Instant Pot recipes to enjoy: Instant Pot Tomato Soup | Instant Pot Pulled Pork | Instant Pot Philly Cheesesteaks

Common Questions About Instant Pot Pot Roast (FAQs)

Why did my pot roast turn out tough?

If you open your Instant Pot after cooking and find the meat is still tough, it simply means it needs more cooking time. Pot roast cuts like chuck roast contain a lot of connective tissue that needs sufficient time and heat to break down into gelatin, which is what makes the meat incredibly tender and shreddable. If your vegetables are already perfectly cooked, remove them from the pot first. Then, close the lid and cook the meat for an additional 10 to 20 minutes under High pressure. A little extra time is usually all it takes to achieve that desired melt-in-your-mouth texture.

Can I use frozen beef for this recipe?

While I generally recommend using thawed meat to allow for a proper searing step (which adds significant flavor), you can certainly make this Instant Pot pot roast with frozen beef. If using frozen meat, you will need to skip the initial searing process. Simply add all the ingredients to the Instant Pot insert as instructed, then add an additional 20 to 30 minutes to the total pressure cooking time mentioned in the recipe below to ensure the meat cooks through and becomes tender. This flexibility makes the Instant Pot even more convenient for last-minute meal prep.

How long does it take to cook pot roast in the instant pot?

The cooking time for your beef roast in the Instant Pot will vary based on its size and weight. For a 3 to 5 lb beef chuck roast, the average cooking time under high pressure is approximately 70 minutes. To be more precise:

• 3 lbs: 60 minutes
• 4 lbs: 70 minutes
• 5 lbs: 80 minutes

Remember, if you are cooking with frozen beef, always add an extra 20 to 30 minutes to these suggested cooking times.

What is the best type of potato for this pot roast recipe?

For this Instant Pot pot roast recipe, I prefer using small, waxy potatoes that hold their shape well under pressure. Baby red potatoes are my top choice, but baby gold potatoes also work wonderfully. Their creamy texture and ability to absorb the rich flavors of the gravy make them an excellent addition to the dish. If you can’t find baby potatoes, you can use larger red or gold potatoes cut into 1.5 to 2-inch chunks.

Can I make mashed potatoes instead?

Absolutely! If you’re craving mashed potatoes with your pot roast, it’s an easy modification. Simply omit the carrots (or remove them after cooking if you don’t mind them being in the pot) and cook the potatoes as instructed. For smooth mashed potatoes, peel them before cooking. Once cooked, remove the potatoes to a bowl and mash them to your desired consistency. Stir in a splash of milk and a pat of butter, seasoning with salt and pepper to taste. The rich gravy from the pot roast will be perfect for drizzling over your creamy mashed potatoes.

Do I have to use the vegetables in this recipe?

No, you don’t! While the potatoes and carrots are a classic pairing for pot roast and create a complete one-pot meal, you can easily omit them if you prefer to serve your Instant Pot pot roast with other side dishes. The core recipe for the tender beef and flavorful gravy will remain intact, allowing you to customize your meal as desired.

Do the vegetables turn out mushy after cooking under pressure?

The key to preventing mushy vegetables in your Instant Pot pot roast is all in the cutting! To ensure they retain a pleasant, tender-crisp texture, avoid cutting them too small. I typically leave baby potatoes whole or cut them in half after cooking. For carrots, I chop them into large, approximately 2-inch chunks. I strongly advise against using small, pre-cut baby carrots, as these are almost guaranteed to turn into mush under the high pressure of the Instant Pot. By cutting your vegetables appropriately, they will be perfectly tender without losing their structure.

Need more inspiration for dinner this week? Check out my main dish recipes page!

What to Serve with Your Instant Pot Pot Roast

One of the many beauties of this Instant Pot pot roast recipe is that it’s a complete meal in itself! With tender, savory beef, perfectly cooked vegetables, and a rich, flavorful gravy all made in one pot, you truly don’t need additional side dishes. However, this versatility also lends itself to creative leftover ideas and perfect drink pairings.

Leftover Inspiration: If you find yourself with leftover pot roast and the delicious gravy has all been used, don’t fret! You can quickly whip up an easy au jus recipe to drizzle over reheated pot roast. For a fantastic and creative way to transform leftovers, turn them into savory French dip sandwiches or delightful roast beef sliders. These options are perfect for a quick lunch or another easy dinner.

Cocktail Pairings: To complement the richness of the pot roast, consider one of these cocktail suggestions:

• A Bourbon Mule offers a cool and refreshing counterpoint, with the warmth of bourbon adding a sophisticated touch.
• For those who appreciate a bit of heat, the smoky spice of a Spicy Mezcal Old Fashioned is an unbeatable pairing.
• A Classic Bourbon Manhattan is an elegant and straightforward choice that can easily be prepared in a large batch for entertaining.

Sweet Endings: Don’t forget to round off your meal with something sweet!

• Quick and decadent, these three-ingredient Nutella Cake Bites are incredibly easy to make.
• Since the main meal is hearty, a light and bright Mango Mousse provides a lovely, creamy, and refreshing finish.
• Elevate a simple bowl of vanilla bean ice cream with a vibrant Smashed Raspberry Compote.

Storing and Freezing Your Pot Roast

This Instant Pot pot roast is fantastic for meal prepping or enjoying as leftovers. Here’s how to properly store and freeze it to maintain its delicious quality:

• Storing Leftovers: Allow any leftover pot roast, vegetables, and gravy to cool completely to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: For best results, reheat leftover pot roast in a pot on the stove over medium heat. Add the pot roast with its gravy, and stir occasionally until thoroughly warmed through. If the gravy has thickened too much in the refrigerator, you may need to add a splash of beef broth, stock, or even water to achieve your desired consistency. Stir the mixture often to ensure even heating.
• Freezing: To make future meals even easier, you can freeze the Instant Pot pot roast, vegetables, and gravy in individual portions. Ensure everything is completely cooled before placing it in freezer-safe airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. This is perfect for quick, homemade dinners whenever you need them.
• Thawing: When you’re ready to enjoy your frozen pot roast, transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, reheat as instructed above.

More Comfort Food Favorites

If you loved this Instant Pot pot roast, here are more comforting recipes to warm your soul and satisfy your cravings:

• Roasted Chicken with White Wine and Fresh Herbs is a sophisticated yet easy way to prepare a whole roasted chicken, without the usual lengthy cooking time.
• Break out your Instant Pot again for this incredible Short Rib Ragu, which is ready in just one hour and perfect for a hearty pasta night.
• For any leftover ham, don’t let it go to waste! Transform it into a wholesome and flavorful Instant Pot Ham and Bean Soup.

Finally, if you try this Instant Pot pot roast recipe, please consider leaving a rating and/or a comment below! I truly cherish hearing about your cooking experiences and always make time to respond to every single comment. Feel free to ask any questions you might have about the recipe.

And of course, be sure to tag me on Instagram if you share your creation! Seeing these recipes come to life in your homes is incredibly rewarding and means the world to me.

Instant Pot Pot Roast

The ultimate comfort food complete with tender beef, vegetables, and flavorful gravy!

Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Additional Time: 10 mins

Total Time: 1 hr 30 mins

Servings: 4

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Equipment

• Utility Cutting Board
• Shun Chef’s Knife
• Wooden Spoon & Scraper
• Fine Mesh Strainers
• Instant Pot Ultra
• Instant Pot DUO

Ingredients

• 2 Tbsp canola or vegetable oil
• 3 to 5 lbs beef chuck roast or brisket
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large yellow onion chopped
• 5 cloves garlic minced
• 1/3 cup dry red wine you can use beef broth instead
• 3 1/2 cups beef broth or stock
• 2 Tbsp Worcestershire sauce
• 2 sprigs thyme
• 1 sprig rosemary
• 1 lb baby red potatoes about 10-12
• 4 large carrots peeled and chopped into large chunks
• 1/4 cup water
• 2 Tbsp cornstarch
• Garnish: freshly chopped parsley

Instructions

• 1. Add 1 Tbsp oil to the insert of the electric pressure cooker. Set to Sauté.
• 2. Season chuck roast with salt and pepper. Once hot, add seasoned roast and sear on both sides, about 3 to 4 minutes per side until browned. Remove and set aside.
• 3. Add remaining oil to the insert with onion. Cook for about 3 to 4 minutes, stirring occasionally, until softened and fragrant. Stir in garlic and cook for 30 seconds to 1 minute until fragrant.
• 4. Turn electric pressure cooker off and add in red wine. Use a wooden spoon to scrape up any browned bits that have stuck to the bottom.
• 5. Add seared chuck roast back to the insert and top with potatoes and carrots. Add fresh herbs on top.
• 6. Pour in beef broth and Worcestershire sauce.
• 7. Close the lid and seal. Cook for 60 to 80 minutes* on High pressure. Let natural release for 10 minutes, then manually release remaining pressure.
• 8. Remove the meat to a cutting board and shred with two forks. Remove the potatoes and carrots as well. Use a fine mesh sieve or spider strainer to remove any bits and pieces left in the cooking liquid.
• 9. Set electric pressure cooker to Sauté. Whisk together cornstarch and water. Pour into the liquid and cook until thickened, about 5 to 10 minutes. Season with salt and pepper to taste.
• 10. Serve gravy with roast and vegetables. Garnish with freshly chopped parsley, if desired.

Video

Notes

*For a 3 to 5 lbs beef chuck roast, it takes an average of 70 minutes to cook under pressure. To be more specific:

• 3 lbs = 60 minutes
• 4 lbs = 70 minutes
• 5 lbs = 80 minutes

Nutrition

Calories: 850kcal |
Carbohydrates: 34g |
Protein: 71g |
Fat: 47g |
Saturated Fat: 18g |
Polyunsaturated Fat: 5g |
Monounsaturated Fat: 24g |
Trans Fat: 2g |
Cholesterol: 235mg |
Sodium: 1814mg |
Potassium: 2085mg |
Fiber: 4g |
Sugar: 6g |
Vitamin A: 10283IU |
Vitamin C: 19mg |
Calcium: 129mg |
Iron: 9mg

Calories: 850kcal

Cuisine: Fall

Category: Instant Pot