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’m amazed that the carrots and potatoes in this recipe don’t become overcooked after an hour under pressure. This recipe looks so delicious.
I would make chicken fajitas
One dish is sooo hard. I think I just love that fruits and veggies are starting to be back in season, so anything fresh and anything we can start to cook on the grill.
After 60 min carrots and potatoes will be mash. Not very nice as a side.
I have a delicious muffin recipe made with rhubarb fresh out of the garden and orange juice. I made them yesterday and they taste wonderful, though not really a “dish”. I’ve modified the recipe so I can make it without sugar.
I’d love to make stew in an instant pot using fresh chives and rosemary from my garden.
Mmm pesto bowtie pasta!
cheese strata!
My favorite spring dish is asparagus and mushroom quiche with greens dressed with lemon and oil and herbs.
Quinoa and roasted vegetable salad with lemon and feta.
Panzanella!
Hmm… Favorite spring dish is chicken breast (or zucchini/crooked neck squash) with angel hair pasta. Yumm!
BBQ errythang!
I love Lemon chicken Piccata ,the lemon remindes me of summer ,And thanks for the great recipes just love everything you do
Asparagus and strawberries speak spring to me!
Naked turkey burgers topped with bruschetta and coconut cream pie
My favorite spring dish and one that would be easy to put in an Instant Pot is Chicken Divan. My recipe has no cheese – just broccoli, chicken, sour cream (light), and Onion Soup Mix. So good and fresh with a spring type fruit salad!
I love a delicious spring salad! I have found a wonderful strawberry vinaigrette salad that goes wonderfully with blueberries, goatcheese, bacon, and walnuts!
My favorite spring dish is a spinach salad with blue cheese, nuts and spring berries! 🙂
Favorite spring dish is grilled salmon with asparagus!
Chinese chicken salad