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!
Yummy stuff No disappointment here
This is one of the best things I’ve made in my Instant Pot. I used 1/2 cup red wine and reduced the amount of beef broth by 1/4 cup. Also, used russet potatoes and put them in with the carrots at the end. Delicious!
This is the third time I’ve made this positively fool proof recipe. Young and old all love it. I’ve pretty much memorized it now. Thanks!
So Perfect so delicious so just right. My favorite instant pot receipe yet
This recipe is absolute gold. Turned out amazingly, with pull-apart meat, carrots cooked just right, and a thick, velvety sauce that was a huge hit with my family. The only quibble I have is with the line above about having pot roast done in under an hour. The recipe was relatively quick for pot roast, which usually cooks for ages, but it took me about 2-2.5 hours from start to finish, including time for trimming and browning the meat, scrubbing potatoes, peeling carrots, assembling ingredients, pulling apart meat at the end, plating, etc. Some notes:
– I used bottom chuck roast, which I trimmed heavily of fat though not obsessively
– This sounds and perhaps is obvious, but it’s very important to salt and pepper the final dish sufficiently, don’t be shy
– I substituted in Russet potatoes because I didn’t have baby reds, which resulted in the potatoes becoming mushy – either use the waxier reds as directed or maybe add the Russets in the 2nd stage of pressure cooking, along with the carrots
– Works great with the 1/4 of red wine as specified, but can up it to 1/2 cup for even more complexity and brightness to cut through the richness
– Goes great with a crusty bread, which you can then use to sop up the remaining sauce on your plate!
OUTSTANDING, delicious, moist, tender. Best I ever had, even better than grandma’s.
Like a lot of people using an instant pot I’m new to pressure cooking. I’ve made this a couple of times and it’s always turned out excellent. The only change I make is to drain the liquid At the end and make a roux on sauté mode instead of using cornstarch because I prefer the consistency of the gravy that way.
My husband said it was my best roast ever!!! Thank you so much!!! I used a chuck roast, and left russet potatoes whole, used about half tablespoon of dried thyme and teaspoon of dried rosemary because that’s what I had on hand. Upped first cooking time to 55 mins because roast was thick. Came out perfect!!
Great easy recipe
This was absolutely amazing!! Tender and savory!!
This was amazing! We absolutely loved it! HIGHLY recommend!
Best recipe for pot roast. My husband loved it. Says it was the best. Instead of adding potatoes I made garlic mashed separately and used balsamic vinegar instead of red wine. Definitely adding to our menu. Thanks for sharing.
Mashed potatoes are a great idea. I made this last night and the meat was amazing but potatoes were overcooked.
Just my second recipe in the InstaPot. This is a winner. I substituted Balsamic for the wine because I like it more than wine. Appreciated the tip on that though. There wasn’t a single negative result or taste from this though. Fork tender and the huge carrot chunks I used were perfect. Thanks for the recipe-which my daughter provided me. I’m sure I’ll be making more of your recipes.
This was excellent – the husband who has hated everything out of the Instant Pot – this recipe converted him. Simple but such a comforting sauce (and makes a ton, to boot). The potatoes come out bland so we will roast them separately next time, but this recipe is great regardless. Serve with a crusty baguette!
Wow, this recipe rocked my world! Great use of flavors! My family was fighting over the leftovers. I did make a few adjustments to the recipe, however. First, I used chicken bone broth instead of beef broth, because that’s what I had on hand. Second, I increased the red wine from 1/4 cup to 3/4 cups, because most of the recipes I’d been looking at online called for more red wine. Lastly, I decided that 3 cups of broth plus wine was a lot of liquid, so I used only 1 1/4 cups broth, for a total added liquid content of only 2 cups. I knew that as the meat cooked it would add more juice to the pot, and it certainly did. I had plenty of leftover gravy, and it did not go to waste.
Great flavor, and very easy and fast
Absolutely delicious!!! I didn’t use red wine, and substituted the tomato paste with tomato sauce (because I thought I had paste but no. Still worked the same though.) I also wished I would’ve kept the meat cooking longer to make it so tender it falls apart on its own. This recipe is still amazing though(:
Pot roast turned out great and made great gravy. Husband did not think it would work to do in such a short time and he raved about it.
The best meal I have ever eaten!!!! I followed the directions exactly -only didn’t have the fresh herbs so I used dried. OMGOMG I’m not sure I’m sharing this with anyone here. This was only my 3rd time using my instant pot. INCREDIBLE!!!!
The roast was perfect! Potatoes and carrots were nice and the gravy was awesome. We have a grass fed beef every year in Idaho and the meat is always good. The cook, not always, but even I got this right the first time. We will do this one again
You put in your potatoes at the beginning and they came out perfectly after 45 minutes? Or is your beef so tender that 5 minutes was enough? I’m confused.