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!
Anything with asparagus or something on the grill celebrating weather that’s finally getting nice out!
My favorite spring dish is cilantro lime black bean rice with shrimp! It’s so light and refreshing after heavier winter meals
Que Bekkering could you please share that recipe for cilantro lime black bean rice with shrimp? Sounds wonderful. And Chungah knows she is my favorite blogger and her recipes are the best!
My favorite spring dish? Hmm. We tend to go straight from winter to summer here. So I start to think of grilling and salads. Perhaps BBQ chicken.
The first burger of the year that I don’t have to put my coat on while BBQ’ing!
Delicious fresh salads!
Pasta with fresh peas and asparagus or carrot muffins!
I love pasta primavera! It literally says “spring”! 🙂
Beef short ribs with smokey tangy bbq sauce
My favorite spring dish is anything lemon! Lemon shrimp sauté and lemon chicken! Yum yum!
Definitely strawberry shortcake!!
I would want to make a homestyle pot roast with delicious gravy.
Quinoa Caprese Salad!
My favorite spring dish is a caprese salad! I recently discovered these small tomatoes called “flavor-bomb tomatoes” from France and they are awesomely flavorful to throw into a caprese.
Won ton soup (this is a favorite dish anytime, actually!)
Pasta primavera
caesar salad
I LOVE salad, with LOTS of extras- avocado, homemade dressing, protein, cucumbers, fruit, you name it!
I want to make curry in an instant pot
I like to make dishes with asparagus. =)
Lately I have had a thing for lemon chicken and if it’s not that it is chicken fajitas.
Strawberry salad!
Beef. On the grill. After a long cold winter, I need to charcoal something
Anything I can grill! And I grill it all!
I’ve been craving the kind of Pot roast my 97 year old (happily healthy) mom always made for us. Your picture of the IP pot roast looks just like it … so that is what I would love to enjoy if I get lucky enough to win one.