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
- Set the Instant Pot to “Sauté” mode and heat the olive oil.
- Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Sear the roast for about 3-4 minutes per side until browned. Remove and set aside.
Step 2: Sauté the Aromatics
- Add the chopped onion and minced garlic to the pot, stirring for 2 minutes until fragrant.
- Stir in the tomato paste and Worcestershire sauce, cooking for another minute.
Step 3: Deglaze and Pressure Cook
- Pour in the beef broth and balsamic vinegar (if using), scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and add the carrots and potatoes around it.
- Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” mode on high pressure for 60 minutes.
- Allow for a natural pressure release for 10-15 minutes, then manually release any remaining pressure.
Step 4: Make the Gravy (Optional)
- Remove the roast and vegetables from the pot.
- In a small bowl, mix cornstarch with water and stir into the remaining juices in the Instant Pot.
- 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!

Instant Pot Pot Roast: Juicy, Tender, and Delicious
- Total Time: 1 hour 30 minutes (including pressure release)
- Yield: 6–8 servings 1x
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.
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
- Set the Instant Pot to “Sauté” mode and heat the olive oil.
- Season the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Sear the roast for about 3-4 minutes per side until browned. Remove and set aside.
Step 2: Sauté the Aromatics
- Add the chopped onion and minced garlic to the pot, stirring for 2 minutes until fragrant.
- Stir in the tomato paste and Worcestershire sauce, cooking for another minute.
Step 3: Deglaze and Pressure Cook
- Pour in the beef broth and balsamic vinegar (if using), scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and add the carrots and potatoes around it.
- Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” mode on high pressure for 60 minutes.
- Allow for a natural pressure release for 10-15 minutes, then manually release any remaining pressure.
Step 4: Make the Gravy (Optional)
- Remove the roast and vegetables from the pot.
- In a small bowl, mix cornstarch with water and stir into the remaining juices in the Instant Pot.
- 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