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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Love the roast beef. Solid recipe.
I’d love a best recipe for stuffed rolled pork with an apple raisin stuffing. My mom made once for Easter & she outdid herself. It was the best.
Loved the recipe. I did not use tomato paste or wine. Used a couple of tablespoons of balsamic vinegar. Delicious flavor
Easy. Peasy.
I love cooking my beef slow, but this recipe makes it faster and easier!
Super easy to make and it was delicious 🙂 thanks for recipe
This recipe was great! I highly recommend seasoning the beef with paprika, garlic powder, onion powder, and pepper. Also highly suggest cooking it for a little longer, maybe an extra 15 minutes
Made this tonight and it was darn good! Cooked it in my instant pot mini, Cut back on the beef broth so that it would fit into the pot. Followed the recipe to a T. It was delicious.
Will make again.
I’m sorry to have to rate so low. I like a lot of the recipes from this site, but this one was really bad. As others have said, the veggies were complete mush and the roast was too tough to eat. There was no way you could shred it and could not even easily slice it. I followed instructions exactly except used a little dried thyme and rosemary as I didn’t have fresh. Not even sure how I’d adjust this to get better results.
The first time I made is the veggies were mushy, but if you cook the meat for around 42 minutes, de-pressurize, and add the veggies for the last 18 minutes, the vegetables come out perfectly! just takes a little extra time because you have to build the pressure back up after the intial 42 minutes
This should be listed in the order notes. I loved the recipe and already knew this tip from other recipes. I just saw this and feel it should be listed for others who might not know.
Thanks for the tip!
Same here! Made for thanksgiving today and super bummed.
Jane,
A tough roast is an UNDERCOOKED roast, not over cooked. This freaks people out, but keep cooking it. if it is tough, just slap that top back on and do 8 more minutes. Check it. The first time I was brave enough to do this, I was surprised! It was Stephanie O’Dea the slow cooker lady that taught me that!
Enjoy! When a reviewer is only like 2 or 3 out of 100, reach out for wisdom.
Just made this for my family during this coronavirus quarantine. First time using the instant pot. Fantastic.
Easy, fast and delicious. Thank you
Roast came out perfectly! Pulled apart like butter, my veggies were mush but I let those sit over night in the fridge and they’ve hardened nicely for when I reheated them the next day.
I made this tonight for dinner. I was having a hard time making instapot food and having it come out with great flavor. It seemed like the high heat or the shorter cook times were zapping my recipes of flavor. However, this one is the right one. Evertone LOVED it and it was very, very flavorful. I loved the idea of shredding the meat which I had not been doing. It was even better. The name of the website is “damndelicious” and it was damned delicious!
Awesom recipee
Great recipe, however, I do a natural release as you should not quick release meats. Quick releasing meats make them tough.
Great recipe! Changed the broth–to-wine ration a bit and added mushrooms. Best damned pot roast I’ve ever made or tasted.Thanks!
I want to eat at your house!
Just wow! The roast was so tender and the flavor of the gravy was wonderful – I love this recipe!
We are making this for the 2nd time tonight! The only thing we change is we buy the biggest red potatoes we can find and leave them whole to keep them from getting mushy. The beef is the most tender we have ever had and the gravy is just wonderful! Thank you for this wonderful, flavorful pot roast!
This recipe was so easy to follow and our Pot roast was so tender and yummy!!
Instant Pot Pot Roast
Yum. I doubled the number of carrots and used a combination of orange, yellow, and purple. Added a small amount of granulated garlic to the salt and pepper seasoning of the meat before searing. Increased cornstarch to 3 Tbs for a thicker sauce. Prepared the rest according to the recipe and it was delicious! Served with steamed asparagus and a salad. Will definitely make this again. Thank you!
This was so amazing! I wish it didn’t take an hour to cook but it was so worth it!
This was the best roast I’ve ever made. Thank you for the amazing recipe. I had a smaller roast, so cooked for 45 mins (20 min/lb, then I subtracted 5 minutes as I prefer rare to medium rare. Also, had to substitute the red wine with a rose. It worked out fine.