Instant Pot Pot Roast: Juicy, Tender, and Delicious

Why You’ll Love This Recipe

There’s nothing quite like a comforting pot roast for dinner, and using the Instant Pot makes it incredibly easy and fast. This foolproof recipe results in a juicy, tender, and flavorful roast, perfect for family meals or meal prepping. Unlike traditional slow-cooking methods, the Instant Pot locks in moisture while significantly cutting down the cooking time.

Ingredients

• 3 to 4 pounds chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into large chunks
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar (optional, for extra depth of flavor)
• 1 tablespoon cornstarch (optional, for thickening gravy)
• 1 tablespoon water (if using cornstarch)

Instructions

Step 1: Sear the Roast

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
3. Sear the roast for about 3-4 minutes per side until browned. Remove and set aside.

Step 2: Sauté the Aromatics

1. Add the chopped onion and minced garlic to the pot, stirring for 2 minutes until fragrant.
2. Stir in the tomato paste and Worcestershire sauce, cooking for another minute.

Step 3: Deglaze and Pressure Cook

1. Pour in the beef broth and balsamic vinegar (if using), scraping up any browned bits from the bottom of the pot.
2. Return the roast to the pot and add the carrots and potatoes around it.
3. Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” mode on high pressure for 60 minutes.
4. Allow for a natural pressure release for 10-15 minutes, then manually release any remaining pressure.

Step 4: Make the Gravy (Optional)

1. Remove the roast and vegetables from the pot.
2. In a small bowl, mix cornstarch with water and stir into the remaining juices in the Instant Pot.
3. Set to “Sauté” mode and cook for 2-3 minutes until thickened.

Variations and Substitutions

• Different Cuts of Meat: Try using brisket or bottom round roast if chuck roast isn’t available.
• Low-Carb Version: Skip the potatoes and serve with mashed cauliflower instead.
• Wine Addition: Replace 1/2 cup of the beef broth with red wine for added richness.
• Spice it Up: Add a pinch of smoked paprika or cayenne for extra depth of flavor.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes (including pressure release)

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portions with some of the broth for up to 3 months.
• Reheating: Warm in the microwave or on the stovetop with a splash of beef broth to keep it moist.

Frequently Asked Questions

How long should I cook a 5-pound roast in the Instant Pot?

For a 5-pound roast, increase the cooking time to 75-80 minutes at high pressure.

Can I use frozen beef for this recipe?

Yes, but add an extra 20-30 minutes of cooking time. Searing is not possible with frozen beef.

What can I use instead of cornstarch to thicken the gravy?

You can use flour, arrowroot powder, or simply reduce the liquid by simmering longer.

Can I make this in a slow cooker?

Yes! Sear the roast first, then cook on low for 8 hours or high for 5-6 hours.

What vegetables work best with pot roast?

Carrots, potatoes, onions, and celery are classic choices. You can also add mushrooms or parsnips.

How do I prevent a tough pot roast?

Ensure the roast is fully cooked and allow for a natural pressure release to keep it tender.

Can I add more seasonings?

Absolutely! Feel free to experiment with herbs and spices like oregano, smoked paprika, or bay leaves.

Why did my Instant Pot show a “Burn” warning?

This usually happens if the bottom is not properly deglazed after searing. Scrape the pot thoroughly before pressure cooking.

Can I use bone-in beef for this recipe?

Yes, bone-in roasts work well and add extra flavor to the broth.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free thickener like cornstarch or arrowroot powder.

Conclusion

This Instant Pot Pot Roast recipe is the ultimate comfort food—tender, juicy, and packed with flavor. With minimal prep and a fraction of the time required for traditional slow cooking, it’s a perfect go-to meal for busy weeknights or special occasions. Serve with your favorite side dishes and enjoy a hearty, satisfying dinner!

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Instant Pot Pot Roast: Juicy, Tender, and Delicious

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• Total Time: 1 hour 30 minutes (including pressure release)
• Yield: 6–8 servings 1x

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Description

This Instant Pot Pot Roast recipe delivers a juicy, tender, and flavorful meal in a fraction of the time. Perfect for busy weeknights or meal prep, it’s a foolproof comfort food classic.

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Ingredients

Scale 1x2x3x

• 3 to 4 pounds chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into large chunks
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar (optional, for extra depth of flavor)
• 1 tablespoon cornstarch (optional, for thickening gravy)
• 1 tablespoon water (if using cornstarch)

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Instructions

Step 1: Sear the Roast

1. Set the Instant Pot to “Sauté” mode and heat the olive oil.
2. Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
3. Sear the roast for about 3-4 minutes per side until browned. Remove and set aside.

Step 2: Sauté the Aromatics

1. Add the chopped onion and minced garlic to the pot, stirring for 2 minutes until fragrant.
2. Stir in the tomato paste and Worcestershire sauce, cooking for another minute.

Step 3: Deglaze and Pressure Cook

1. Pour in the beef broth and balsamic vinegar (if using), scraping up any browned bits from the bottom of the pot.
2. Return the roast to the pot and add the carrots and potatoes around it.
3. Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” mode on high pressure for 60 minutes.
4. Allow for a natural pressure release for 10-15 minutes, then manually release any remaining pressure.

Step 4: Make the Gravy (Optional)

1. Remove the roast and vegetables from the pot.
2. In a small bowl, mix cornstarch with water and stir into the remaining juices in the Instant Pot.
3. Set to “Sauté” mode and cook for 2-3 minutes until thickened.

Notes

• Different Cuts of Meat: Try using brisket or bottom round roast if chuck roast isn’t available.
• Low-Carb Version: Skip the potatoes and serve with mashed cauliflower instead.
• Wine Addition: Replace 1/2 cup of the beef broth with red wine for added richness.
• Spice it Up: Add a pinch of smoked paprika or cayenne for extra depth of flavor.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Keywords: Instant Pot pot roast, pressure cooker roast, easy pot roast, beef roast recipe, tender pot roast