If you're craving a comforting and hearty meal but don’t want to spend hours in the kitchen, this Instant Pot Pot Roast Recipe is the solution! Pot roast has long been a family favorite, but with an Instant Pot, you can enjoy all the rich flavors and tender textures in a fraction of the time. Whether you're an experienced cook or a beginner, this recipe will guide you through creating a mouthwatering roast that's perfect for any occasion. Read on to discover how to make this delicious dish from start to finish.
What is an Instant Pot Pot Roast?
An Instant Pot Pot Roast is a classic beef dish that is cooked under pressure in an Instant Pot, allowing you to create tender, juicy meat in record time. The pot roast typically consists of a well-marbled cut of beef, such as chuck roast, cooked with a medley of vegetables like carrots, potatoes, and onions. The Instant Pot locks in moisture and intensifies the flavors, making the beef fall-apart tender while also reducing the cooking time compared to traditional methods. By using the Instant Pot, you can enjoy this satisfying, home-cooked meal in under two hours, rather than the usual 4 to 8 hours needed when slow cooking or braising in the oven.
Ingredients List for Instant Pot Pot Roast
To make the best Instant Pot Pot Roast, you'll need the following ingredients. Each component plays a crucial role in developing the flavors and textures of this dish, so don’t skip out on any!
Beef and Vegetables:
- 3 to 4-pound chuck roast (well-marbled for extra tenderness)
- 4 large carrots, peeled and cut into 2-inch chunks
- 4 Yukon Gold potatoes, quartered
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 2 cups beef broth (preferably low-sodium)
Herbs and Seasonings:
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
For Browning and Flavor:
- 2 tablespoons olive oil (for searing the beef)
- 2 tablespoons flour (optional, for thickening the gravy)
- 1 tablespoon cornstarch (optional, if you want a gluten-free thickener)
- 1 tablespoon balsamic vinegar (for a hint of acidity and sweetness)
Ingredients List for Instant Pot Pot Roast (continued)
Optional Add-Ins:
- Celery stalks: If you want a more robust veggie flavor, throw in 2 chopped celery stalks.
- Red wine: For added depth and complexity, add ½ cup dry red wine along with the beef broth.
- Mushrooms: A handful of sliced cremini or baby bella mushrooms can add earthiness to the dish.
- Fresh parsley: Garnish the final dish with fresh chopped parsley for a pop of color and freshness.
This list is easily customizable based on what you have available. However, sticking to the core ingredients will give you that classic, rich pot roast flavor.
Substitutions and Variations
This Instant Pot Pot Roast Recipe is quite flexible, allowing you to make adjustments based on dietary preferences, ingredient availability, or personal tastes.
- Beef substitutions: If chuck roast is unavailable, you can use brisket or bottom round roast, though the texture may differ slightly. Brisket offers a fattier texture, while the bottom round roast is leaner.
- Vegetarian option: While pot roast is traditionally made with beef, you can use hearty vegetables such as cauliflower steaks, portobello mushrooms, or even jackfruit for a vegetarian version. Use vegetable broth instead of beef broth for a plant-based dish.
- Low-carb variation: Skip the potatoes if you're following a low-carb or keto diet, and replace them with more low-carb veggies like turnips, cauliflower, or radishes.
- Gluten-free adaptation: Use cornstarch or arrowroot powder to thicken the gravy instead of flour. You can also skip the thickening step entirely for a more broth-like sauce.
Step-by-Step Cooking Instructions

Now that you have all your ingredients, it’s time to get cooking! Here’s a step-by-step guide to making your Instant Pot Pot Roast:
Step 1: Prepare the Ingredients
- Begin by prepping your vegetables. Peel and chop your carrots into 2-inch pieces, quarter the potatoes, cut the onions into wedges, and mince the garlic.
- Pat the beef dry with paper towels, and season generously with salt and pepper on all sides.
Step 2: Sear the Beef
- Set the Instant Pot to the “Sauté” function and add the olive oil. Once hot, carefully place the seasoned beef into the pot and sear for about 3-4 minutes on each side, or until browned. This helps lock in flavor.
- Remove the beef from the Instant Pot and set it aside.
Step 3: Sauté the Vegetables
- Add the onions and garlic to the Instant Pot and sauté until softened and fragrant, about 2 minutes.
- Stir in the tomato paste, allowing it to cook for an additional minute to deepen the flavor.
Step 4: Deglaze the Pot
- Pour in the beef broth (and optional red wine if using), scraping up any browned bits from the bottom of the pot. This adds flavor to the dish and prevents burning during pressure cooking.
Step 5: Add Remaining Ingredients
- Place the seared beef back into the pot. Add the carrots, potatoes, Worcestershire sauce, dried thyme, rosemary, bay leaves, and balsamic vinegar.
- Secure the Instant Pot lid and set it to the "Sealing" position.
Step 6: Pressure Cook the Pot Roast
- Select the “Manual” or “Pressure Cook” setting on high pressure. Cook for 60 minutes. After the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure manually.
Step 7: Make the Gravy (Optional)
- Remove the beef and vegetables from the pot and set them aside on a serving platter.
- Set the Instant Pot to “Sauté” and, if desired, stir in the flour or cornstarch mixed with a little cold water to thicken the sauce into a gravy.
How to Cook Instant Pot Pot Roast: A Step-by-Step Guide
Here’s a quick recap of the cooking steps:
- Prepare ingredients: Chop the veggies and season the beef.
- Sear the beef: Use the “Sauté” function to brown all sides.
- Sauté the vegetables: Cook onions, garlic, and tomato paste.
- Deglaze the pot: Add broth and scrape up browned bits.
- Pressure cook: Add all remaining ingredients and cook under high pressure for 60 minutes.
- Natural release: Let the pressure release naturally for 15 minutes.
- Make the gravy: Thicken the cooking liquid if desired.
Common Mistakes to Avoid
- Skipping the searing step: Searing the beef may seem like an extra step, but it’s essential for building flavor.
- Not deglazing the pot: Skipping this step can result in the dreaded “burn” notice on the Instant Pot. Always deglaze!
- Overcrowding the pot: Make sure not to overfill your Instant Pot, as it can affect cooking time and pressure buildup.
- Releasing pressure too soon: For the best results, allow for a natural pressure release; this ensures the beef stays tender.
Serving and Presentation Tips
The way you serve and present your Instant Pot Pot Roast can make all the difference in elevating the dish. Here are some tips for making your meal look as good as it tastes.
How to Serve Instant Pot Pot Roast
- Transfer the pot roast onto a large serving platter, then arrange the carrots, potatoes, and onions around the beef.
- Slice the beef against the grain for a more tender bite.
- Drizzle the gravy over the top or serve it on the side for dipping.
Presentation Ideas for Instant Pot Pot Roast
- Garnish with fresh parsley or thyme for a pop of color.
- Serve the dish in rustic, large bowls to emphasize the comforting nature of the meal.
- Add some flaky sea salt on top just before serving for a touch of elegance and extra flavor.
Instant Pot Pot Roast Recipe Tips
- Cut the veggies into larger pieces so they don't overcook during the long pressure cooking time.
- Use low-sodium broth if possible, as it allows you to control the saltiness of the final dish better.
- Add balsamic vinegar or a splash of wine at the end of cooking to brighten the flavors.
Frequently Asked Questions (FAQs)
Q: Can I cook frozen beef in the Instant Pot? A: Yes, you can! However, you’ll need to increase the cooking time by about 20-25 minutes if starting with frozen beef. Keep in mind that you won’t be able to sear the beef first, but it will still be delicious.
Q: How long can I store leftovers? A: Leftover pot roast can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
Q: Can I use a different cut of beef? A: Yes, brisket or bottom round roasts are good alternatives, though they may differ in tenderness and fat content.
Conclusion
With this Instant Pot Pot Roast Recipe, you can enjoy a tender, flavorful, and hearty meal with minimal effort and time. The Instant Pot truly transforms a traditionally long, slow-cooked dish into something you can whip up on a weeknight. Try it out and watch your family or guests rave about this classic dish with a modern twist! Don’t forget to experiment with variations and find the version that best suits your taste. Happy cooking!
PrintInstant Pot Pot Roast Recipe
This Instant Pot pot roast recipe delivers a succulent, flavorful roast with tender vegetables, all cooked quickly using your pressure cooker. Perfect for a hearty, comforting family meal, this dish combines a classic pot roast flavor with the convenience of the Instant Pot. Use this easy, hands-off recipe for a stress-free dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, cut into chunks
- 1 lb baby potatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Season roast with salt and pepper.
- Set Instant Pot to sauté mode and heat olive oil. Sear the roast on all sides.
- Remove the roast and sauté onion and garlic.
- Add beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well.
- Return roast to the pot and add carrots and potatoes around it.
- Close lid, set to high pressure, and cook for 60 minutes. Allow a natural pressure release.
- Remove roast and vegetables. Let the roast rest for 10 minutes before slicing.
Notes
- You can thicken the sauce using cornstarch if desired.
- For a richer flavor, marinate the roast in the seasoning overnight.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
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