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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This recipe for pot roast has the perfect blend of ingredients, herbs and spices – very similar to a recipe my mom has done since I was a kid. Brings back memories.
I made the pot roast recipe and followed the directions faithfully with one exception. I had to turn the pot off at 50 minutes and leave it to cool naturally because I had to leave the house. It sat for about 3 hours before I got home. I really liked the way the meat and gravy came out but I would wait to add the potatoes and carrots. They were quite flavorful but way overdone. I think next time I’ll just cook the meat and add the veggies around the 45 minute mark and let them go for 15 minutes. Otherwise, this was really delicious and fall apart tender.
Do the potatoes and carrots not turn to mush being in the pot for as long as the meat?
I tried this tonight! And while it tasted great, my roast was pretty tough still and wouldn’t shred at all. I feel like this is always my problem with pot roast. What am I doing wrong??
This was insane delish. My husband doesn’t like pot roast (what?!?) but he raves about this. And I never eat the carrots in a regular pot roast, but these were incredible. Will definitely make again.
Hi, I want to make this but what can I substitute for the dry red wine and Worcestershire sauce?
Thank you!
Would this work with a whole turkey breast too? I’ve been wanting to make a turkey pot roast since I don’t eat beef. Thanks!
If we have a bigger roast do settings need to be changed? And I have heard a quick release dries out meat? New ip user here making birthday dinner tomorrow!
Instant pot roast would be my favorite spring recipe if I had a pot to cook it in 🙂
I made this tonight, it was fantastic!!!!!!!
I love the spring vegetables!
BBQ chicken on the grill with grilled corn on the cob and BBQ potatoes.
My favorite spring “dish” is guacamole by the bowlful. Yes, I can polish off a whole bowl of guac, by myself, in one sitting 🙂
Springtime is Gazpacho time!!! Maybe add in a few shrimp. Yum. Mark
My favorite for spring time is anything with asparagus.
Asparagus! I can’t get enough!
I love salads of any kind. Especially ones that I can make a whole meal out of it.
My favorite spring dish is sweet and sour chicken!
My favorite spring dish is pasta with pancetta and peas. Sometimes just a classic carbonara, but the important part is lots of springy delicious peas!
I love soup and salad in the spring!