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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This doesnt sound like your instant pot is working correctly. I would be inclined to return it or call InstantPot I have had an instantpot for 3 or 4 years and never have had that error code. Also, the Cancel button should definitely stop cooking and turn it off.
I tried this recipe tonight. I used an inside round (what was available) so a bit dry, but that’s no fault of the recipe. My vegetables were overdone, but, not mushy. Next time I will add with about 20 minutes remaining and see how that goes. I added a bit of green Tabasco and a tsp of sugar when thickening. I will cook this again. Thanks for a good recipe.
A rare complete family inhalation of food… this is good!
I am new to using this instant pot. This recipe tastes and smells amazing. I followed the recipe exactly, but I ended up with a super tough piece of meat though, I dont know how to end up getting the amazing tender meat that everyone else raves about. I tried a similar recipe with a pork roast a few days ago, and it was too tough to even attempt to eat. Any suggestions on how to finally end up with tender meat?
I give a roast a good long searing on every side in a 12 inch skillet (I treated myself to one since a lot of recipes call for a 12 incher. ). I would say it is more like 5 to 6 minutes per side to get a nice dark sear. I imagine this may get my cooking process well under way before I put meat in the instant pot. My 3 lb roast was perfectly tender after 65 minutes and a quick release. I have even cut the roast in half and seared and it turned out at the shred with a fork stage. That is a little more well done than I like as a rule. Some people like that For making tacos and so forth.
If it’s tough, cook it longer. Probably a good 10-20 minutes. And never quick release with meat.
Why not quick release with meat??? Never have read that rule anywhere. The slow release is just extra cooking time. And an extra 10 or 20 minutes in an instant pot is a lot of cooking time, as in over cooked.
When you do a quick release with a roast—it causes the fibers in the meat to shrink and tighten, making the meat tough—I learned this from a chef. Hope this helps!
This is mostly a myth. I’ve done both quick release and natural release with various types of meat. It doesn’t seem to make any difference as far as tenderness goes, assuming sufficient liquid has been added. (Instant Pot recommends a minimum of 2 cups of liquid for pressure cooking in addition to whatever juices the meat produces.) All you’re doing is releasing the built-up pressure with a quick release. Doing so doesn’t suck the moisture out of the meat, so there would be no reason for it to toughen–again assuming there’s sufficient liquid in the pot. Keep in mind that some cuts of meat are thicker and tougher and will take longer to tenderize than others. That shouldn’t be confused with the type of release method used.
Why not quick release with meat??? Never have read that rule anywhere. The slow release is just extra cooking time.
Hmmm. Not my experience that the meat gets tough with quick release. The kitchen smells so good that my crew just wants to know when we eat. Have not tried telling them we have to wait for the pot to slowly release its pressure.
AMAZING!! I will definitely be making this again…and again and again!! Thank you!
I would like to make half the recipe, do you have suggestions for how the cooking time would vary?
60 minutes for 3 lbs. equals 20 minutes per pound.
Turns out to be a very flavorful pot roast. I sear my roasts in a big skillet instead of in the Instant Pot. I read once that the most flavorful meat results from searing every available surface. So I even use a pair of tongs to hold the roast on its sides or prop it against the side of the pan. The carrots turn out pretty soft. I tried larger carrots this time and it didn’t help. I think next time I’ll try another cook’s suggestion and cook carrots in the broth in the IP for 5 minutes after removing the roast. I set IP for 65 minutes and quick release at the end. Both times the meat was fully cooked. This recipe has become my go to for pot roast.
Overall, the recipe is good. It is much like any instant pot pot roast recipe. Good flavor and the roast came out tender. I will add this recipe to my rotation.
The only comment that I have about any instant pot recipe is that the prep time takes at least half again as long as published. I am new to using an instant pot so I am learning the ins and outs.
Thank you for a really good recipe. I will be sure to check out your other recipes
I made this twice. The first time I put the whole roast in, it came out a little tough but still good. The next time I cut the roast into sections. I am pleased! It came out really tender.
Good flavor. Roast was underdone at 60 min. Had put it in by itself for 60, then added the potatoes and carrots with the meat for 15. I really like celery with mine, but forgot to add it. Will next time and maybe add some pearl onions too
I’m making this tonight but I have a question. I have 2 1.9lb pieces of chuck roast. What is the cooking time adjustment?
Supper delicious! I didn’t have the veg so I didn’t use them but it still had loads of flavour! Thank you!
Will be making this today and looking forward to it. I do have one questions – what is the texture of the vegetables after 60 minutes of pressure cooking? I may just cook the meat separately for 60 minutes, then remove and cook the potatoes and carrots for 5 minutes (my usual cook time) before removing and making the gravy
Hi,
Seeing this a 4 months after post…
I added lots of carrots 2 inch size length, 1/2 in around. Carrots were a bit more than fork tender. I used Yukon’s mid size and left whole. Butter knife tender. I did 4.8 lbs meat and After 60 minutes, removed veggies, to stainless bowl and covered w/foil. just set instant pot for another 30 minutes as meat not quite done.
Tasted the jus and amazing flavor!
Hope that helps!
Sounds delicious! I’m making this tonight. Can I leave out the potatoes because I’m going to make mashed potatoes and add celery?
Fast, Easy and Dee-Lish-Us! I’m not sure what I like more the wonderful aroma that fills the house on a bitter cold day, the exquisite taste of the roast and vegetables or the minimal clean up. This recipe has it all and is every bit of 5 stars.
Excellent recipe! Simple yet very tasty.
Loved the recipe. Rosemary has an awesome intense flavor.
I think I want to try it without the wine with pomegranate juice as well.
My roast also wasn’t done at 60 minutes. Add more time. Was delicious
This was amazing! My whole family loved it. The only change was I used Pomogranite juice instead of wine because I didn’t have any on hand. It was awesome. Will make again!
Awesome!!!!
Does this recipe also work with frozen chuck? If not, how does it change?
I recommend thawing prior to using, Daniel. 🙂