Instant Pot Pot Roast Recipe
There’s something about a pot roast that just warms the soul, isn’t there? Tender beef, hearty veggies, and a savory gravy all meld together into a dish that’s both satisfying and comforting. But here’s the thing—traditional pot roast can take hours in the oven. Enter the Instant Pot. With this trusty kitchen gadget, you can achieve all that slow-cooked goodness in a fraction of the time! This recipe gives you a classic pot roast with a rich, flavorful gravy, but you’ll be pulling it all together in just over an hour. It’s perfect for a cozy family dinner, a Sunday night meal, or any time you want comfort food fast.
I remember the first time I tried pot roast in my Instant Pot. It was a cold Sunday afternoon, and I was craving that comforting aroma but didn’t have the whole day to wait around. So, I figured I’d give it a go in my Instant Pot, and I was floored by the results. Now, this recipe is my go-to. It’s foolproof, flavorful, and always gets rave reviews from everyone around the table!
The story of pot roast (and how the Instant Pot revolutionized it)
Pot roast has been around for ages, originally as a way to make tougher cuts of meat tender through slow braising. Traditionally, pot roast involves searing the meat, then simmering it for hours in a mixture of broth and vegetables. This slow cooking method breaks down the fibers in a tougher cut, like chuck roast, transforming it into a melt-in-your-mouth dish.
Enter the Instant Pot, and we’re talking about a game-changer. Pressure cooking achieves that same tenderness and flavor, but in a fraction of the time. No more waiting around all day to satisfy your pot roast cravings! Plus, you’re left with just one pot to clean up at the end.
Key ingredients that make this pot roast shine
Beef chuck roast
Chuck roast is the star of this dish, providing a tender, pull-apart texture after cooking. The marbling in chuck roast gives it that rich flavor, especially after pressure cooking. If you can’t find chuck roast, brisket or bottom round roast work as alternatives, though they may be a bit leaner.
Baby red potatoes
These little potatoes hold their shape well under pressure, and their creamy texture is perfect in pot roast. If you don’t have baby reds, Yukon Golds are a good substitute. Avoid using russets, as they can become too mushy.
Carrots
I love adding carrots to pot roast for a hint of sweetness that balances the savory flavors. Baby carrots work perfectly, but if you only have large carrots, just chop them into chunks.
Yellow onion
Onions add depth to the broth and help flavor the roast. Yellow onions are my go-to for their mellow, sweet flavor, but white onions can work too.
Beef broth and Worcestershire sauce
Beef broth is the foundation of the gravy, giving it richness and depth. The Worcestershire sauce adds a subtle tang and umami kick. If you don’t have Worcestershire, a splash of soy sauce can give a similar effect.
Cornstarch
The cornstarch slurry at the end thickens the cooking liquid into a smooth gravy. Arrowroot powder or flour can be used instead if you’re out of cornstarch.
Kitchen gear you’ll need (and some handy substitutes)
- Instant Pot: The magic maker here! If you don’t have one, a slow cooker works, but it’ll take 6-8 hours on low.
- Tongs: Essential for handling the searing roast. If you don’t have tongs, a sturdy spatula will do.
- Whisk: Helpful for mixing the cornstarch slurry into the gravy. A fork can work in a pinch.
- A good knife: You’ll need this for prepping veggies. Make sure it’s sharp—nothing worse than trying to chop carrots with a dull knife!
Step-by-step: Making this Instant Pot pot roast
1. Season the roast
In a small bowl, mix together the salt, onion powder, garlic powder, black pepper, and smoked paprika if you like a smoky kick. Rub this all over the roast. This seasoning blend brings out the natural flavors of the beef and adds a subtle depth.
2. Sear the roast
Turn your Instant Pot to the Sauté function. Once it’s hot, add a tablespoon of oil and place the seasoned roast in the pot. Let it sear for about 2-3 minutes on each side. This step is key for building flavor—don’t skip it! Searing caramelizes the surface of the meat, which adds an incredible richness to the final dish.
Tip: If you’re in a rush, you can skip searing, but the flavor won’t be quite as deep.
3. Deglaze with broth
Remove the roast and set it aside. Pour the beef broth and Worcestershire sauce into the pot, and use a wooden spoon to scrape up those browned bits. These bits are flavor gold, so don’t let them go to waste!
4. Add the roast and veggies
Place the roast back into the pot, and scatter the potatoes, carrots, and onions around it. The vegetables will soak up all those rich flavors as they cook, becoming beautifully tender and flavorful.
5. Pressure cook
Lock the Instant Pot lid in place and set the valve to “Sealing.” Cook on High Pressure for 60 minutes if you have a 3-pound roast, or 80-90 minutes if it’s larger (4-5 pounds). This hands-off cooking time lets the pressure do its magic, breaking down the meat fibers to achieve that melt-in-your-mouth texture.
6. Release the pressure
Once the cook time is up, allow the Instant Pot to naturally release pressure for about 10 minutes. Then, do a controlled quick release for any remaining pressure. This combo helps retain moisture in the meat.
7. Make the gravy
Carefully remove the roast and veggies from the pot, setting them on a platter. Set the Instant Pot to the Soup/Broth setting. Make a slurry with 1/4 cup water and 2 tablespoons cornstarch, and whisk it into the simmering liquid in the pot. Continue stirring until the gravy thickens to your desired consistency.
Pro-tip: Taste the gravy and adjust the seasoning if needed. A pinch of salt or a dash of pepper can go a long way!
8. Serve and enjoy
Shred the roast into chunks, pour the gravy over everything, and garnish with a sprinkle of fresh parsley or thyme. You’re ready to dig in!
Variations and adaptations: Make it your own!
- Low-carb: Swap the potatoes for cauliflower florets. They’ll absorb all the yummy flavors without the extra carbs.
- Gluten-free: This recipe is naturally gluten-free, but make sure your beef broth and Worcestershire sauce are labeled gluten-free to avoid any hidden wheat.
- Add more veggies: Mushrooms, parsnips, or turnips can add extra depth. Just toss them in with the potatoes and carrots.
- Spice it up: Add a dash of cayenne or a few red pepper flakes to the seasoning blend for a bit of heat.
- Mediterranean twist: Add a couple of sprigs of rosemary and some Kalamata olives for a different flavor profile.
Serving suggestions: Presentation and pairings
Serve this pot roast on a large platter with the veggies surrounding the shredded meat and a drizzle of gravy over the top. A sprinkle of fresh parsley or thyme adds a nice pop of color. Pair it with crusty bread to mop up the gravy, or some buttered egg noodles if you’re extra hungry.
Drink pairings
A hearty red wine, like Cabernet Sauvignon or Merlot, complements the rich flavors of the roast beautifully. For a non-alcoholic option, a glass of sparkling apple cider is refreshing and pairs nicely with the savory flavors.
Storing and reheating tips
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, place the roast and veggies in a pan with a bit of the gravy and cover it to keep things moist. You can also reheat in the Instant Pot on the Sauté setting, stirring frequently.
If you want to freeze it, slice or shred the roast, cover it in gravy, and freeze in a sealed container. It’ll keep for up to 3 months!
Adjusting the recipe for different serving sizes
This recipe is pretty flexible. For a smaller roast (around 2 pounds), reduce the cooking time to about 50 minutes. If you’re doubling the recipe, just make sure the total volume stays below the “Max Fill” line in your Instant Pot.
Troubleshooting tips
- Tough meat: If your roast isn’t tender, it likely needs more time. Seal it back up and cook for an additional 10-15 minutes.
- Thin gravy: If your gravy isn’t thickening, add another tablespoon of cornstarch slurry and whisk until it reaches your desired consistency.
- Vegetables too soft: Try cutting the carrots and potatoes a bit larger next time for more texture.
Frequently asked questions
1. Can I use a frozen roast? Yes! Increase the cooking time by about 20 minutes for a frozen roast.
2. Do I have to sear the roast? Searing is optional, but it adds a lot of flavor!
3. Can I use a different cut of beef? Absolutely. Brisket or bottom round will work, but chuck roast is ideal for tenderness.
4. What can I use instead of cornstarch? Arrowroot powder or flour will work, though the texture may vary slightly.
5. How long does natural release take? About 10-15 minutes. After that, you can do a quick release.
PrintInstant Pot Pot Roast Recipe
Make the ultimate comfort food with this easy Instant Pot Pot Roast recipe! Tender beef, hearty veggies, and a rich gravy—all in a fraction of the time.
- Total Time: 1 hour 40 minutes
- Yield: 6 1x
Ingredients
- 3–5 pound boneless beef chuck roast
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
- 1 pound baby red potatoes
- 4 large carrots chopped into 2-inch pieces (or 1 pound baby carrots)
- 1 large yellow onion diced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- Chopped parsley or thyme for garnish optional
Instructions
1. Season the roast
In a small bowl, mix together the salt, onion powder, garlic powder, black pepper, and smoked paprika if you like a smoky kick. Rub this all over the roast. This seasoning blend brings out the natural flavors of the beef and adds a subtle depth.
2. Sear the roast
Turn your Instant Pot to the Sauté function. Once it’s hot, add a tablespoon of oil and place the seasoned roast in the pot. Let it sear for about 2-3 minutes on each side. This step is key for building flavor—don’t skip it! Searing caramelizes the surface of the meat, which adds an incredible richness to the final dish.
Tip: If you’re in a rush, you can skip searing, but the flavor won’t be quite as deep.
3. Deglaze with broth
Remove the roast and set it aside. Pour the beef broth and Worcestershire sauce into the pot, and use a wooden spoon to scrape up those browned bits. These bits are flavor gold, so don’t let them go to waste!
4. Add the roast and veggies
Place the roast back into the pot, and scatter the potatoes, carrots, and onions around it. The vegetables will soak up all those rich flavors as they cook, becoming beautifully tender and flavorful.
5. Pressure cook
Lock the Instant Pot lid in place and set the valve to “Sealing.” Cook on High Pressure for 60 minutes if you have a 3-pound roast, or 80-90 minutes if it’s larger (4-5 pounds). This hands-off cooking time lets the pressure do its magic, breaking down the meat fibers to achieve that melt-in-your-mouth texture.
6. Release the pressure
Once the cook time is up, allow the Instant Pot to naturally release pressure for about 10 minutes. Then, do a controlled quick release for any remaining pressure. This combo helps retain moisture in the meat.
7. Make the gravy
Carefully remove the roast and veggies from the pot, setting them on a platter. Set the Instant Pot to the Soup/Broth setting. Make a slurry with 1/4 cup water and 2 tablespoons cornstarch, and whisk it into the simmering liquid in the pot. Continue stirring until the gravy thickens to your desired consistency.
Pro-tip: Taste the gravy and adjust the seasoning if needed. A pinch of salt or a dash of pepper can go a long way!
8. Serve and enjoy
Shred the roast into chunks, pour the gravy over everything, and garnish with a sprinkle of fresh parsley or thyme. You’re ready to dig in!
Notes
Serving suggestions: Presentation and pairings
Serve this pot roast on a large platter with the veggies surrounding the shredded meat and a drizzle of gravy over the top. A sprinkle of fresh parsley or thyme adds a nice pop of color. Pair it with crusty bread to mop up the gravy, or some buttered egg noodles if you’re extra hungry.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner