The Instant Pot is a lifesaver when it comes to cooking a tender, juicy pot roast in under two hours. This classic pot roast recipe uses the pressure cooker to bring out deep flavors, making for a meal that tastes like it’s been slow-cooked all day. With seasoned beef, tender vegetables, and a rich gravy, this is a comforting, hearty meal that’s easy to prepare and perfect for family dinners.
Equipment:
- Instant Pot or other electric pressure cooker
- Tongs
- Cutting board and knife
- Wooden spoon
- Small bowl
Ingredients:
- 3-4 pounds beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (or more beef broth)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4-5 medium carrots, cut into chunks
- 1 pound baby potatoes, halved
- Fresh parsley, for garnish (optional)
Instructions:
- Season and Sear the Roast
Season the beef roast generously with salt and pepper on all sides. Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, sear the roast for 3-4 minutes per side, until browned. Remove the roast and set it aside. - Sauté the Onion and Garlic
Add the diced onion to the Instant Pot and sauté for 2-3 minutes until softened. Add the garlic and cook for an additional minute, stirring constantly. - Deglaze with Wine and Add Seasonings
Pour in the red wine (or beef broth) and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. - Add the Broth and Roast
Add the beef broth to the pot and return the roast to the Instant Pot. Lock the lid in place and set to “Pressure Cook” on high for 60 minutes. - Natural Pressure Release
Allow the pressure to release naturally for 10-15 minutes, then carefully do a quick release for any remaining pressure. - Add Vegetables and Cook Again
Open the Instant Pot and add the carrots and potatoes around the roast. Reseal the lid and set to “Pressure Cook” on high for 10 minutes. After the cooking time is up, do a quick release. - Serve
Remove the roast and vegetables from the Instant Pot. Slice the roast against the grain and serve with the vegetables. Garnish with fresh parsley if desired.
Presentation Ideas:
- Serve sliced pot roast on a platter surrounded by carrots and potatoes for a rustic family-style meal.
- Drizzle the roast and vegetables with extra gravy from the pot.
- Garnish with fresh parsley or thyme sprigs for added color and flavor.
Tips:
- To thicken the gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the cooking liquid. Set the Instant Pot to “Sauté” and cook until thickened.
- For added flavor, add a bay leaf or fresh herbs like thyme or rosemary while pressure cooking.
- Leftover pot roast can be shredded and used in sandwiches, tacos, or soups.
This Instant Pot pot roast delivers all the delicious flavors of a slow-cooked meal in a fraction of the time. With tender beef, perfectly cooked vegetables, and a savory gravy, it’s a comforting dish that’s sure to please everyone at the table. Perfect for a cozy dinner or family gathering, this easy pot roast will become a new favorite. Enjoy!
Instant Pot Pot Roast Recipe
This Instant Pot pot roast recipe makes a tender, flavorful roast with melt-in-your-mouth potatoes and carrots—all in a fraction of the time! Perfect for cozy, comforting dinners.
Equipment
- Instant Pot or other electric pressure cooker
- Tongs
- Cutting board and knife
- Wooden spoon
- Small bowl
Ingredients
- 3-4 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 cup beef broth
- 1 cup red wine or more beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4-5 medium carrots cut into chunks
- 1 pound baby potatoes halved
- Fresh parsley for garnish (optional)
Instructions
- Season and Sear the Roast
- Season the beef roast generously with salt and pepper on all sides. Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, sear the roast for 3-4 minutes per side, until browned. Remove the roast and set it aside.
- Sauté the Onion and Garlic
- Add the diced onion to the Instant Pot and sauté for 2-3 minutes until softened. Add the garlic and cook for an additional minute, stirring constantly.
- Deglaze with Wine and Add Seasonings
- Pour in the red wine (or beef broth) and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary.
- Add the Broth and Roast
- Add the beef broth to the pot and return the roast to the Instant Pot. Lock the lid in place and set to “Pressure Cook” on high for 60 minutes.
- Natural Pressure Release
- Allow the pressure to release naturally for 10-15 minutes, then carefully do a quick release for any remaining pressure.
- Add Vegetables and Cook Again
- Open the Instant Pot and add the carrots and potatoes around the roast. Reseal the lid and set to “Pressure Cook” on high for 10 minutes. After the cooking time is up, do a quick release.
- Serve
- Remove the roast and vegetables from the Instant Pot. Slice the roast against the grain and serve with the vegetables. Garnish with fresh parsley if desired.
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