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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!

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

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

Tools For This Recipe

6-qt Instant Pot® 

Instant Pot Pot Roast: Frequently Asked Questions

Can I use a different cut of meat?

We recommend using chuck roast for the best results possible. Brisket or rump roast (bottom round roast) can also be used.

Do I have to use red wine?

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.

Can I use dried herbs instead?

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.

Can I make pot roast in the slow cooker instead?

Yes! Here is our favorite slow cooker pot roast recipe.

What can I serve with pot roast?

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

Instant Pot Pot Roast

Yield: 6 servings
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 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

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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