Instant Pot Pot Roast
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I love a simple cheesy quiche
Roasted chicken with asparagus
Asparagus salad
Stuffed cabbage with the cabbage bought from California public markets…jams made from seasonal California fruits for now and for Christmas presents!
Anything eaten outside on a patio! Preferably Mexican food with a big margarita 🙂
Shrimp primavera with fresh asparagus!!
My favourite spring dish is anything in the smoker!
I’d say smoked pork and smoked macaroni and cheese!
Asparagus risotto!
Anything with strawberries and/or asparagus just scream spring to me. Maybe a nice light salad with baby greens or romaine with those strawberries and asparagus, small buffalo mozzarella balls and a balsamic dressing. Now that really sounds like spring to me!!
My favourite spring dish is asparagus, either baked alone or part of a casserole.
Favorite spring dish is definitely hamburgers!
Favorite spring dish- any Vietnamese vermicelli bowl with crisp veggies and fresh herbs.
My favorite spring foods are asparagus and morel mushrooms. So any spring dish with either of those ingredients is a big winner in my book!
Springtime for me is all about veggies! The best thing that I am mak8ng these days is a 3 Pea Salad with crisped pancetta and a shallot cream sauce. BAM!
Hot German Potato Salad that is then chilled overnight
I would love to use the Instant Pot to make one of my favorite Spring dishes….fresh and light Sancocho and Chicken soup! It’s one of my favorite things my abuela makes. Sancocho has Plaintains, Pumpkin, yucca, malanga, some cut peices of corn cob, and fresh herbs and other natural and marinated flavorings along with roasted chicken shreds and then once all is said and done, you sprinkle lime juice before taking a bite….sooooo good! Can’t wait to make more!
GRILLED ASPARAGUS!
I love any dish with fresh vegetables. The more the better.
Mmmm, any fresh vegetables grilled or roasted!
Spring is taking forever to get here! Pot roast or stew sound yummy! Making them in an Instant Pot sounds like a great idea! Sould we trim ALL fat, or is it OK to leave a little on the beef. Will it melt?
Hi Carol! Yes, please feel free to trim the excess fat.