Instant Pot Pot Roast

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.

Instant Pot Pot Roast

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 30 minutes minutes

A complete pot roast Sunday dinner in just 60 min? Yes, please! With the most tender, melt-in-your-mouth tender beef!

4.8 stars (148 ratings)

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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

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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.

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