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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Would cooking Sherry be an acceptable substitue for the Red wine?
I made it for the first time tonight….awsome!!!! So easy to make …
Just made this tonight, it was absolutely delicious! Thank you!!
I’m making this tonight for dinner and expecting great things, so I’m going to go ahead and give it 5 starts…plus I need to ask a question 🙂
I bought a 2.71lb roast. Should I adjust the 60min cook time any or is it close enough to the 3lbs? I don’t want tough meat.
Thanks! I’ll be back to review a little better once I’ve actually cooked this.
Hi Jennifer! The cooking time should stay relatively the same but as always, please use your best judgement when making substitutions and modifications. We hope you like it!
I have a question! I’m making this right now, why is it a quick release at the end? I was told that for tender meats it’s best to do a slow or natural release. Is it because of the vegetables? Thank so much for your help!
Anne, I made this pot roast in my Instant Pot this evening, with a few tweaks. I used an quick release after letting the pressure come down naturally for about 15 minutes. The meat was fall-apart tender. I ccooked the vegetables right along with the meat. They were soft enough to be cut with a fork but were not mush. In fact, the potatoes were almost creamy and easily fork-mashed. The Instant Pot is, among other things, a pressure cooker. You need sufficient liquid to start with in order to build up enough pressure. The idea that a quick release will toughen and dry out the meat is a MYTH. If that’s happening, then you aren’t adding enough liquid to the pot. Some online sites say 1/3 of a cup to one cup liquid is enough, but my Instant Pot directions recommend AT LEAST 2 cups of liquid for any of the pressure functions
I used 2 cups of chicken broth (didn’t have beef broth) and about a third of a cup of red wine along with about 3# of chuck (browned in a skillet), half a dozen medium-size potatoes (cut in half), a half dozen carrots (cut into thirds), 4 stalks of celery, and a large onion, cut in half crosswise. I used the “Meat/Stew” setting and increased the time to 60 minutes. I thickened the resulting broth with a slurry of 1/2 cup water and 1/4 cup flour. The result was an absolutely delicious dinner.
My 3 lbs of chuck was still tough at 60 minutes. Back in for 30 more
Made this last night and it was perfect!! Thanks so much.
When you put the roast on top of everything, could you use the trivet (with handles up) to lay it on?
Read where it’s easier to remove the toast???
I just finished making this and my house smells… well, Damn Delicious! I followed your directions exactly and the result is a savory comfort meal my dad will really enjoy (this is one of his favorite dishes – I’m visiting him tomorrow and he will devour it, probably before he can freeze any of it as leftovers). It was so easy to prepare – thank you for the recipe!
If I make this in the afternoon, and leave it on keep warm for a few hours will the vegetables turn mushy?
Would you recommend adjusting the time for 4.3 lb roast?
I want to make this today but I don’t have cornstarch. Will it turn out ok without it?
Flour works too
You can also use flour
The pot roast is excellent, made in slow cooker.
My favorite Spring dish is spatch cocked Cornish hens with asparagus and spring vegetables, followed by homemade key lime pie.!!!
I made the pot roast recipe and it was scrumptious!!! My favorite Spring dish is fiddlehead greens and ramps! I forage for them every year! YUM!!!
That’s awesome!
QUESTION: If one does not have an Insta-Pot, how can this recipe for INSTA POT POT ROAST be made via stovetop or oven?
We just added a new pot roast recipe for a slow cooker!
https://damndelicious.net/2019/04/12/slow-cooker-pot-roast/
Oven: 325°F, covered with foil, for 3 hours.
Cooked. 4 1/2 lb outside round roast in the 6 quart Instapot following this recipe. Absolutely delicious. Cooked it for 60 mins. Was even a little pink in the middle. Did not add vegetables but followed the broth instructions. Do take the time to sauté the meat, well worth it. Looked and tasted like an expensive oven roast.
Question- Has anyone used sweet potatoes instead of red?
I’m looking forward to making this recipe for my in-laws. Thank you!
I love that you’re a Friday Night Lights fan. I could binge that forever!
I haven’t tried a roast in the Instant Pot yet for some bizarre reason. I’m gonna use your technique with a couple minor substitutions for lunch.
Do tell! What substitutions? Thanks
Delicious!