Instant Pot Pot Roast
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A complete pot roast Sunday dinner in just 60 min? Yes, please! With the most tender, melt-in-your-mouth tender beef!
Hello, pot roast dinner! With the help of your pressure cooker, the Instant Pot will create the most lovely, oh-so-cozy pot roast in just 60 min. That’s 1 hour. And most of it is idle time. Time for you to take a nap with your furbaby, do the laundry, binge something quick like Parks and Recreation – all of the things.
It’s easy, it’s quick and it has everything you could possibly need. Fall-apart beef with tender baby potatoes and carrots. Not to mention the gravy you’ll want to pour on alllllllll your buttery mashed potatoes. And crusty bread, of course.
Although sometimes I just skip the meat altogether and smother my carrots with the gravy.
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Pot Roast: Frequently Asked Questions
We recommend using chuck roast for the best results possible. Brisket or rump roast (bottom round roast) can also be used.
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! Here is our favorite slow cooker pot roast recipe.
We love serving pot roast with mashed potatoes or creamy polenta with a salad and some crusty bread for sopping up the leftover sauce.
Instant Pot Pot Roast
Ingredients
- 1 (3-pound) boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 3 cups beef stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 ½ pounds baby red potatoes, whole
- 4 large carrots, cut diagonally into 2-inch pieces
- 2 ½ tablespoons cornstarch
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
- Stir in red wine, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes. Top with beef. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
- In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
- Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
- Serve beef, potatoes and carrots with juices immediately.
Did you make this recipe?
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Very good but I’m not sure on the cooking time either. The edges shredded great but the middle was still hard. Threw the middle back in for 15 min. Probably needed 20. Also cooked the potato’s last 10 min with carrots. Potatoes perfect minus the hour of flavor from the liquid. My husband loved what I fed him.
The amount of time indicated in this recipe is inadequate. We had a 2.5lb pot roast and it took twice as long in our Instant Pot. It was delicious but dinner was late by almost an hour.
This has become the most requested meal from my family, especially for special occasions. It’s utterly delicious!
So damn delicious! I had adjusted the recipe for a 2.15 pound boneless chuck roast and reduced the cooking time to compensate for smaller roast (oops…my bad for the adjustment). I had to put the center roast part (soft ball size) back in to cook for another 25 minutes because it wasn’t wanting to shred easily like the outer part did (a little tougher I guess). There was plenty already shredded for dinner. The meat, potatoes, and carrots were just so tasty, and the gravy was just the right consistency. I can’t say enough nice things about the flavor and simplicity of this recipe. Thank you so much for sharing it!
This came out wonderfully, although I had to make a few changes. First my baby red potatoes would have disintegrated had I added them in with the meat. Instead I added them in the last 10 min with the carrots. Also the juice/gravy was a bit bland, so I added a tsp of Beef Better Than Bouillon.
Yum! Made this several times for my family and everyone loves it!
Such a delicious recipe. It’s been our go to ever since we made it the first time
This is my go-to roast anytime we want one. Delicious!
Great flavors. Even better leftovers. Very tasty with dried rosemary and thyme, too.
Thank you for this recipe! I followed most of it to a T, except I did not have the baby potatoes and went ahead and cut my regular potatoes about the same size and cooked the meat, potatoes and carrots as directed. My hubby & I went for a walk while the meat & potatoes cooked, I came back in and added the carrots, finished our walk just in time to make the gravy. I was amazed how it all turned out. I also think those who had to cook their meat so much longer don’t realize they can toggle between the low & high-pressure cooking, as well toggle on low, med & high on the sauté button. I only realized that I also loved the quick cleanup of the few dishes into the dishwasher including the IP, so satisfying. A win-win after working a full day working at school! 🙂
Can you tell us your method for toggling between low & high pressure cooking settings to get the meat to be cooked on time without the veggies being mushy?
I’ve made this roast often and it turns out great every time. You can tinker with the ingredients a bit based on taste and preference for the amount of juice/gravy. Yum!
I’ve made this recipe with a few tweaks every time, but I finally nailed it. After the 45 minutes, take the potatoes out and then put the carrots in for the remaining 10 minutes. It keeps the potatoes from being mushy. This is really the only thing I changed. This is a huge crowd favorite every time.
Perfect recipe, definitely a keeper!
One small tweak that worked for me: set InstaPot to 45 minutes, quick release, remove potatoes. Cook only meat for another 25 minutes, quick release. Then add carrots, cook for 10 minutes. Quick release. Make gravy as described. Chef’s kiss!
Everything was great except the carrots were still crunchy. When I make it again I am going to put the carrots in with the potatoes. The gravy was really good though and everything else was tasty!
It is delicious however as I was reading the directions I almost put the carrots first and did the potatoes last and yes I should have. The potatoes turn to mush so I took them out and cooked the carrots and the meat. Besides that situation it was very very good! Thank you fir the recipe.
This pot roast recipe is the best I’ve tried. This will be my go to recipe. I added about 5 more minutes to the cooking time and it was perfect. When I opened up to put the carrots, the meat was already in the shredding point and that’s what I wanted. The gravy was very good as well. I served with just a homemade sliced french bread and it was perfect, with some green salad on the side! Thank you for a great recipe!
This was delicious! I threw in a little extra wine for good measure and substituted the tomato paste for 3tbsp of tomato sauce. Definitely will be making it again.
This was delicious. The gravy was the best I’ve had since Mama’s. This one’s a keeper.
This was so good! I didn’t have any wine, so I left it out. I didn’t have any fresh herbs, so I used dried. I didn’t have any Worcestershire sauce so I used a substitute I found on Google. While I was nervous about the QR for meat because I’ve always heard to do an NR on meat, I did a QR. And I needn’t have worried because it came out so tasty and tender. The gravy was so much easier to make than the pot roast recipe I’d seen for the Crock Pot. I’ll make it this way from now on!
Excellent taste and so very Tender! My Family insist we have this D. Pot Toast at least once a week! I must confess It was my best BEEF POT ROAST. THANK YOU FOR THE RECIPES!!