Instant Pot Pot Roast Recipe
A hearty, flavorful roast is one of the ultimate comfort foods! Try this Instant Pot Pot Roast if you’re in need of a recipe with minimal prep or cleanup while leaving you with several servings of rich, tasty beef and vegetables!
After more than a year of enjoying this Instant Pot Chuck Roast, I have to update and sing its praises even louder. We skipped the oven and switched to this version for our cozy winter solstice meal, and it took away all the usual stress and mess of hosting. I saved literal hours in cooking and cleaning time, so I’m sharing all my tips and tricks so you can, too. This melt-in-your-mouth pot roast is perfect for meal prepping, feeding a crowd, and fulfilling that comfort food craving.
Why Use an Instant Pot for this Instant Pot Roast Recipe?
The Instant Pot takes the impressive, traditional, I-Worked-On-This-All-Day pot roast and turns it into a hearty, homey meal you can whip up after work on a weekday! The pressure cooking helps turn the inexpensive, usually-chewy chuck roast into a melt-in-your-mouth, juicy cut of beef everyone will want. What you save in time and energy costs will make up for the cost of the Instant Pot quickly!
What You’ll Love About Instant Pot Roast
- EASE – This recipe requires minimal prep, only requires the use of one pot (the instant pot), and there is minimal cleanup afterward. This recipe also requires significantly less cooking time than slow cooker alternatives.
- HEARTY, COMPLETE MEAL – This chuck roast recipe is a well-rounded, hearty meal that can be served alone or with additional sides if you wish.
- GREAT MEAL PLANNING RECIPE – This recipe creates several servings of rich, flavorful beef roast. You can use your leftovers for other meals that week or cook it with the primary purpose of using it for multiple meals throughout the weeks. To be more efficient, you can easily work on prepping your other meals for the week while this chuck roast is cooking in the instant pot.
Ingredients for Pot Roast in Instant Pot
Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card below for exact measurements.
- Beef chuck roast: There are other cuts but this is the best for a pot roast. For this recipe you will need three pounds of beef.
- Cooking Oil: We prefer olive oil but avocado oil or another neutral oil will also work
- Spices and Herbs: You will need garlic powder, onion powder, seasoning salt, black pepper, as well as fresh thyme leaves.
- Vegetables: Fresh onion, carrots, and baby gold potatoes are used in this recipe, but there is some flexibility here, if you prefer a different variety of potatoes or onions that will work too.
- Beef broth: Adds flavor and provides moisture for a tender roast. If you need to watch your sodium look for a reduced sodium brand.
- Red wine: Adds depth and flavor. This ingredient is optional; you can substitute it with more beef broth if desired.
- Tomato paste: Adds excellent flavor and thickens the gravy.
- Balsamic vinegar: Compliments the beef flavor well.
- Worcestershire sauce: we all know it packs a punch of flavor and always pairs well with beef.
How to Make Roast in Instant Pot
In addition to the ingredients listed above you will also need an Instant Pot. You can make this in a 6 quart Instant Pot, though it may require you to cut the beef into chunks so it fits nicely. If you have a larger Instant Pot such as an 8 or 10 quart you may want to use it. Below you will find step-by-step directions for the most amazing chuck roast recipe!
- Season and Sear: Combine the spices and rub the mixture all over the chuck roast pieces. Heat the oil on “saute” mode in your Instant Pot. Sear the chuck roast on all sides using tongs (about 2-3 minutes per side) until all sides are browned.
- Deglaze the Instant Pot: Remove the roast from the Instant Pot. Stir together the beef broth, red wine, tomato paste, balsamic vinegar, and Worcestershire sauce. Pour the mixture into the Instant Pot and scape up the brown bits at the bottom of the pot.
- Pressure Cook: Add the beef chunks back to the Instant Pot. Pressure cook on high for 65 minutes. After 65 minutes, allow for a natural release of 15 minutes. When complete, release the pressure using the valve on the lid. Using tongs or a strainer, remove the meat, cover it with aluminum foil on a plate, and allow to rest.
- Add Remaining Ingredients for Instant Pot Roast: Add the potatoes, carrots, and onion to the Instant Pot and pressure cook for 5 minutes while the meat rests. Allow for a 5-minute natural release. While the natural release is going, shred the pot roast.
How to Serve this Instant Pot Pot Roast Recipe
The best part of this recipe is that it truly is a complete meal. However, if you want to add a few more side dishes here are a few that pair very well with chuck roast.
Instant Pot Roast Storage and Reheating Instructions
- Reheating: Reheat in the microwave in 30-second increments until heated to your desired level.
- Refrigerator Storage: Instant pot chuck roast leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- Freezer Storage: Cool completely. Then store in an airtight container for up to 3 months.
Other Instant Pot Recipes
Tips and Tricks
- Chuck roast is the best cut of meat for this recipe. Leaner cuts of meat will likely be less tender than desired.
- Make this dish ahead of time if you have a busy week ahead of you. This dish reheats really well.
- The red wine is optional but encouraged. It truly adds another layer of delicious flavor to the roast.
- Save the extra liquid to pour over any leftovers you may eat later.
Recipe FAQ
Yes, it is naturally gluten free.
No, it is not as described. However, if you choose to only eat the meat from this recipe it is keto friendly.
Yes, this recipe reheats wonderfully. The flavor seems to even get better after a day or two.
No. This would significantly increase the length of cooking time.
We recommend using a chuck roast. A leaner cut will likely lead to meat that is less tender than desired.
I love beef chuck roast for this recipe because the fatty marbling melts into the perfectly juicy and fall-apart tender texture you want in a pot roast. Other cuts like brisket or bottom round can also be used, but avoid anything lean. Cuts without a good amount of fat will turn out tough and chewy instead.
Frozen chuck roast can be cooked in the Instant Pot, but it will require more time. Instead of 65 minutes, you would likely need at least 90 minutes of high pressure cooking with a natural release or 2 hours with a quick release. Also be very careful searing a frozen roast as the extra moisture can get the oil popping!
Get the Recipe: Pot Roast Recipe (Instant Pot)
Ingredients
- 3 lbs beef chuck roast cut into 1 lb pieces
- 2 tbsp oil
- 2 tsp garlic powder
- 1 tsp EACH onion powder, seasoning salt, fresh thyme leaves
- ½ tsp black pepper
- ½ medium onion chopped
- 2 cups beef broth
- ½ cup red wine
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 3 medium carrots chopped
- 1 lb baby gold potatoes halved
Instructions
- In a small bowl, combine the garlic powder, onion powder, seasoning salt, fresh thyme, and black pepper. Rub the mixture all over the chuck roast pieces.
- Heat the oil on “saute” mode in your Instant Pot. Sear the chuck roast on all sides using tongs (about 2-3 minutes per side) until all sides are browned. When completely seared, remove from the Instant Pot and set aside.
- Stir together the beef broth, red wine, tomato paste, balsamic vinegar, and Worcestershire sauce until no lumps of tomato paste remain. Pour the mixture into the Instant Pot and scape up the brown bits at the bottom of the pot. This will prevent the burn notice.
- Add the beef chunks back to the Instant Pot. Close the lid, and pressure cook on high for 65 minutes.
- After 65 minutes, allow for a natural release of 15 minutes. When the natural release is complete, release the pressure using the valve on the lid. Using tongs or a strainer, remove the meat, cover it with aluminum foil on a plate, and allow it to rest.
- Add the potatoes, carrots, and onion to the Instant Pot and pressure cook for 5 minutes while the meat rests. Allow for a 5-minute natural release. While the natural release is going, shred the pot roast.
- Remove the vegetables from the pot and serve with shredded pot roast!
Notes
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- The vegetables are optional but taste delicious when cooked in the leftover liquid from the pot roast!
- Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave!
- Red wine is optional, you can substitute it for more beef broth if desired.
- Leftovers also taste really good on salads or used on BBQ beef sandwiches.
I make this recipe every month and very easy and tasty. I add different vegs but same potatoes.