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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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.
My 3 lbs of organic chuck roast was not fall apart after 1 hour. I cooked it another 20 minutes and about 1/4 around the edges were tender, so we had enough to eat and I took out the carrots and put the meat back in for another 30 minutes. What went wrong? I had it on high for pressure cook, and I did the quick release after the time was up.
I would have given a 5 star rating because this recipe is so flavorful and easy, however decreasing the initial cook time for the roast to 30 minutes then adding the veggies and cooking for 15 more, turned out an extremely tender roast but almost mushy vegetables. I can’t imagine pressure cooking them for an hour. The meal was enjoyed by the whole family. It’s a keeper!
Fanfastic, savory, tender and delicious
Veey easy to make – thank you for sharing this wonderful recipe!
Made this tonight! It was phenomenal! I didn’t have any worcestershire sauce or tomato paste so I didn’t use it. Wonderful flavor! Will definitely make again.
Just made this pot roast. Absolutely delicious! Thanks for the recipe! I ran out of thyme, husband hates rosemary, so I subbed dried shallots, scallions, and leeks. Wonderful flavor.
What happened to the onions? Nothing in the instructions to remove them at the end.
This recipe turned out excellent! I will be using it from now on.
Overall very delicious with a lot of flavor. I cooked it for 60 minutes and found the meat to be too dry and the potatoes and carrots to be mush. It still worked out though.
Made it last night fantastic and I’m a fussy and very critical about recipes… I made mashed potatoes instead of boiled as my family prefers that I think it made it even more delicious as u can mope up that wonderful gravy I also made Yorkshire puddings.
This was seriously the best pot roast I’ve ever had!
Phenomenal. Only had a 2.18 lb. roast. 20 min. / lb. in the Instant Pot – so set it for 50 minutes high pressure. Doubled the garlic, but other than that followed the recipe 2 a T! Gravy!!!! Phenomenal. If I could post a pic I would in a NY Second!!!
We just had this for dinner tonight. I’m not a big pot roast fan but I did enjoy this. I followed the recipe but didn’t have red wine so I left it out. My son liked so we will definitely be having this again. Thanks for the recipe!
My supermarket had some great roasts on sale and I just made this for the second week in a row (I live alone so I get a set of weeknight meals out of each). The meat almost doesn’t need to be chewed it came out so tender! I didn’t have wine the first time so I used red wine vinegar and it came out fine. Not sure I can tell the difference with real wine the second time around (or maybe I just had too much of it myself!). I added some celery stalks the second time as I had some I wouldn’t otherwise use before they went bad so I chopped them up and tossed them in. Not worth buying just for this, but if you already have some in the fridge it does add a little something.
I’m used to making things gluten free as my Dad has Celiac so I used corn starch to thicken the gravy and of course it came out just fine.
Made this for the first time tonight in my 8QT.
I subbed extra wine for the beef broth because I didn’t have any. I cooked it for 65 minutes.
The gravy came out awesome. I made the vegetables in a separate instant pot and they took 5 minutes. I just poured the gravy over after they came out.
Hubby loved it and I will make it again. Thanks!
Easy and delicious.
Holy Sweet Mother of Mouth Watering Delicacies! An instant pot recipe that transports you to your grandma’s 5-star dinner table. Rich in flavor. Easy to follow. I did add the instant pot juices and a little bit of wine to the gravy which I think took the recipe to next level. My husband was drinking it. My kids were jealous they turned their noses up at boring pot roast. This is not a boring recipe. Even better… I have leftovers for a savory lunch tomorrow! Thanks for sharing the dish!
I absolutely love this recipe. I’m using a 2 lb chuck roast this time. Should I reduce the cooking time?
I used 2lb as well, I just cooked it for 50 mins & it came out perfectly.
Hey, I am a chef, but new to instant pot. I will be trying your recipe this week and I’m sure it will be good (from looking at the recipe. But I can’t figure out why so many people are having trouble with it being done after 60 mins. I just cooked TWO chuck roasts in mine FROZEN SOLID in 60 mins, released pressure, added potatoes and onions and went another 20 minutes and the meat was falling apart tender. It may be a difference in machines. In any case, I am looking forward to using your recipe and will let you know how it turns out. Keep making great videos and recipes. I love your website!!!
This was SO amazing. The flavor was outstanding. My roast was just under 3lbs and cooked perfectly in an hour.