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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Regarding the recipe, I’ve read that you shouldn’t quick release meats since it would end up being dry. DNW dry meat. Anyway, I’ve never cooked beef or chicken in the IP so I don’t know if quick release vs. natural release will turn the meat dry and if someone has tried this recipe, how did it turn out for you? It looks really good.
A garden salad with fresh vegetables from the garden—radishes and carrots and Baby lettuces.
Mmm my favorite spring dish is probably a risotto with spring vegetables… yum!
Anything with artichokes or peas.
It doesn’t appear we will get a spring here, so this instant pot would be great for the unpredictable cold day that needs an instant soup whipped up. Baked potato soup is probably my favorite soup.
roasted parsinps. So good after being in the ground all winter.
All the deviled eggs!
My favorite Spring dish is tomato pie !
caprese salad
I love pasta primavera with spring vegetables and asparagus of course!
Anything on the grill! I’m hoping spring eventually makes its way to Minnesota..10-14 inches of snow coming this weekend…
fish tacos, I think…
I have a homemade cooked dressing that I use on both macaroni and potato salads. So either of those salads would be mine!
Anything on the BBQ!
chili!
I love a lemony risotto (made withMeyer lemons) and lightly cooked aspersgus tips.
As far as spring dishes go, I love some hearty soups. I think I’m still trying to hold onto the last few remnants of winter eating.
My favorite spring dish is a nice juicy hamburger with all of the trimmings and perfectly fried (or baked) french fries.
bbq ribs
I definitely gravitate towards quiche in the spring – with asparagus and goat cheese and some spiralized zucchini or somesuch. Yum.