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.
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One of my favorite spring dishes is ham and cabbage. I would add some white beans to the pot and wait for the magic to happen.
I love a nice pasta with peas and a creamy herb sauce!
Burgers and steaks on the grill accompanied by spring veggies.
Anything grilled outdoors in the nice weather, along with fresh fruits like strawberries and mangos for dessert.
Shrimp Linguine !!
Asparagus! Probably don’t need an Instant Pot for that but I’d love one for all the other things – like Pot Roast. Thanks for the opportunity.
My favorite spring dish is burgers. Can’t wait to start grilling again!
I would make your instant pot mushroom risotto!
Grilled salmon, asparagus and rice pilaf.
So I’m making pot roast for the first time tomorrow. I don’t have a pressure cooker and am thinking of using my slow cooker. Any tips for adjustments?
So far I’m thinking I’ll season my beef, sear, then throw it all in the Crock-Pot for about 6-8 hours. ?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
My favourite spring dish is rack of lamb with fresh mint sauce, baby carrots and potatoes.
Anything with strawberries. Our strawberry season starts in May. Maybe a strawberry-banana pudding or a strawberry dump cake?
Anything involving the fresh produce of the summer months. Is there anything better?
I love asparagus with lemon and Parmesan. It just screams spring to me!
Pot roast
Anything with fresh spring garden vegetables!
Anything on the grill!
Scrambled eggs with Ramps!
Anything on the bbq!
My love of salads returns in full force in the spring. It’s still pretty cold here in Montreal, but I’ve been eating kale salad with smoked tofu all week.
My favorite spring dish is something with lamb.