Our family’s favorite instant pot pot roast recipe is an easy and delicious one-pot meal. With tender beef, potatoes and carrots in a thick, savory beef gravy, this hearty dinner is ready in a fraction of the time!
Why You’ll Love This Instant Pot Roast Recipe
- Flavorful: Pressure cooking a roast makes it so tender that it falls apart with a fork! The potatoes and carrots are soft and packed with flavor from simmering the rich beef gravy. It is so soo sooooooo good!
- Quick and Easy: This tender pot roast is ready in about an hour and a half, thanks to the magic of the instant pot! You just sear the roast, sauté the veggies, and let the pressure cooker do the rest.
- Hearty: Loaded with protein and lots of vegetables, no one is leaving the table hungry after enjoying this comforting pot roast dinner!
Love using the instant pot to get your beef tender in half the time? Try our best instant pot beef stew or easy instant pot beef tips!
What You’ll Need
With just a few ingredients, you’ll be on your way to an incredible pot roast in less than half the time! Scroll down to the recipe card for exact amounts.
- Roast: There are a few cuts of beef you can use: chuck roast, beef brisket or bottom round roast.
- Seasonings: We’ll be using garlic powder, Italian seasoning, salt and black pepper.
- Veggies: Grab some yellow onion, celery, baby potatoes, carrots and fresh garlic.
- Red Wine: You can sub in more beef broth if you do not like cooking with wine.
- Worcestershire Sauce: Just a little adds a ton of savory flavor to the beef and gravy.
- Cornstarch
How to Make Pot Roast in Instant Pot
While this easy pot roast recipe isn’t quite ‘dump and go’, it’s pretty close! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Sear the Roast: Season the chuck roast and sear it on all sides in the instant pot. Remove the beef and set it aside for now.
- Sauté the Vegetables: Cook the onion, celery, and garlic with a little more oil for 3 to 4 minutes. Pour the red wine (or broth) into the instant pot and scrape up all the yummy bits from the bottom.
- Cook: Add the roast, broth, Worcestershire sauce, and remaining veggies to the pot. Cook on high pressure for 60 minutes.
- Natural Release: Let the pressure release naturally for 10 to 15 minutes. Then do a quick release for any leftover pressure.
- Slurry: Mix the cornstarch and water together to make a slurry. Add it to the pot and stir until well blended. Cook for 2 to 4 minutes, until the gravy is nice and thick.
- Serve and Enjoy!
Cook’s Tips and Tricks
- Searing: When searing the roast, try not to move it for 2 to 3 minutes on each side. This helps to get a nice brown crust on the outside and seal in flavor.
- Deglazing: Make sure to deglaze the bottom of the instant pot and scrape up any cooked bits stuck to the bottom of the pot. This will keep you from getting the burn notice.
- Roast Size: We cooked a 3-pound chuck roast. If you cook a larger roast you’ll need to adjust the time. Also, the bigger the roast, the less vegetables you can add.
- Potatoes: We used baby Dutch yellow potatoes, so we didn’t have to peel or cut them. You can also use red potatoes cut in half, or even a russet potato.
- Vegetable Size: We recommend leaving the vegetables in larger pieces so they hold their shape while cooking.
What to Serve With Instant Pot Roast
In all honesty, this instant pot chuck roast is a complete meal all on its own! We have protein, starch, veggies, and gravy – what more could we ask for? If you skip adding the potatoes in the roast, you could serve this roast with mashed potatoes.
The only thing we’d really add is a piece or two of crusty garlic bread to soak up all that savory gravy. This is a complete meal all in one pot that will fill you up!
How to Store and Reheat Leftovers
Instant pot roast beef makes amazing leftovers. Here’s how to store and reheat them.
- Store: Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Reheat: Reheat a single serving easily in the microwave. For larger servings, try reheating in a large pot on the stovetop. Either way, you may need to add a little broth to thin out the gravy.
- Freeze: Transfer cooled leftovers to an airtight container, or freezer bag, and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Yield: 8 servings
Instant Pot Pot Roast
Our family favorite Instant Pot Pot Roast is an easy, one-pot meal. With tender beef, potatoes and carrots in a thick, savory beef gravy this is the perfect hearty dinner ready in a fraction of the time!
Ingredients
- 3 pound boneless chuck roast
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil, divided
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 teaspoons minced garlic
- ½ cup red wine, or beef broth
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 pound baby potatoes
- 1 pound baby carrots
- 5 tablespoons cornstarch
- 5 tablespoons water
Instructions
- Season the roast on all sides with garlic powder, Italian seasoning, salt and pepper.
- Set instant pot to sauté, coat the bottom of the pot with 1 tablespoon olive oil. Once the oil is hot, add the roast and sear on all sides. Remove the roast and set aside.
- Add the remaining tablespoon of olive oil with the onion, celery and garlic. Sauté for 3 to 4 minutes, until tender.
- Pour the red wine in the pot to deglaze the bottom, stir until all the bits from the bottom have come off, about 3 to 4 minutes. Be sure to scrape the bottom of the pot so there are no burned bits stuck to the bottom, which can give you the burn notice.
- Add the roast, beef broth, Worcestershire sauce, potatoes and carrots to the pot. You may need to move the vegetables around a little to get them to fit with the roast.
- Place the lid on the pot and lock it in place. Make sure the vent is sealed. Switch the instant pot to pressure cook, high and set for 60 minutes.
- Let the instant pot naturally release the pressure for 10 to 15 minutes, after cooking. Then do a quick release for any remaining pressure. (Just turn the valve on top.)
- Whisk to combine the the cornstarch and water in a small bowl.
- Turn the instant pot to sauté, pour the cornstarch slurry into the pot and stir until blended. Stirring often, sauté for 2 to 4 minutes, until the gravy has thickened.
- Serve warm with your favorite crusty bread!
Notes
Store: Store leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat: Reheat a single serving easily in the microwave. For larger servings, try reheating in a large pot on the stovetop. Either way, you may need to add a little broth to thin out the gravy.
Freeze: Transfer cooled leftovers to an airtight container, or freezer bag, and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Searing: When searing the roast, try not to move it for 2 to 3 minutes on each side. This helps to get a nice brown crust on the outside and seal in flavor.
Deglazing: Make sure to deglaze the bottom of the instant pot and scrape up any cooked bits stuck to the bottom of the pot. This will keep you from getting the burn notice.
Roast Size: We cooked a 3-pound chuck roast. If you cook a larger roast you’ll need to adjust the time. Also, the bigger the roast, the less vegetables you can add.
Potatoes: We used baby Dutch yellow potatoes, so we didn’t have to peel or cut them. You can also use red potatoes cut in half, or even a russet potato.
Vegetable Size: We recommend leaving the vegetables in larger pieces so they hold their shape while cooking.
Nutrition
Serving: 1 serving, Calories: 452kcal, Carbohydrates: 23g, Protein: 35g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 765mg, Potassium: 1091mg, Fiber: 4g, Sugar: 4g, Vitamin A: 7901IU, Vitamin C: 15mg, Calcium: 82mg, Iron: 5mg
