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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I have made this pot roast several times now… It is the best that I have ever had, and it turns out delicious every time. I have made it for company on numerous occasions, and all have raved about it. The only change that I made was leaving out the red wine, as we have no alcohol in our home ever. It is perfect without it! Thanks so much for sharing!
I had the same problem with the Magic Chef. It has done very well with everything else I’ve tried so I was surprised and disappointed. .
Question – what can I substitute for red wine?
You can substitute additional beef stock for the red wine.
Grape juice, similar tart juices/liquids.
Could I substitute boneless lamb for the chuck roast?
Lamb is usually served rarer than pot roast. You can try it, but not sure if it will seem tough. I would reduce the cooking time of the meat first to see how it goes. Just my thoughts.
DELICIOUS!!! Soupy Pot Roast has been my favorite home cooked meal since childhood. This was spot on…just like mom’s!!!!
Yours was the 3rd IP pot roast recipe I have attempted.
The first 2 were “OK”.
This pot roast was wonderful. The flavors and mouth feel is as good as those I have long made, in the oven. The whole baby red potatoes are just right. The finished gravy is excellent. I used baby carrots, which I keep on hand. They are a bit overcooked so, I will use larger chunks of carrot in the future.
I followed your recipe except, I did not use the wine as I don’t care for it. What I did do was, added a half dozen pepperoncini and a bit of the juices before sealing and setting the timer to 60 minutes and walking away from the kitchen.
The finished roast is as good as it gets.
Thank you for this recipe.. It will remain my go to winter roast.. :O)
Excellent
Best damn pot roast I have ever made. Thanks for the recipe!
I decided to try this recipe for some company on a chilly Sunday night. It was only my 3rd try with the instant pot and I was a little nervous. The finished product was really good. My only complaint was that the recipe did not say that it would take 30-40 minutes for my instant pot to get to the right pressure to begin cooking once I added the potatoes, carrots and beef. Therefore, my dinner was delayed more than I had expected. Please consider this in your future recipes.
Thanks, Kathryn!
OMG this pot roast was soooo yummy! It was my very first insta pot meal to prepare and I knew to come to your site to find my recipe. The directions were easy to follow and even though the insta pot intimidated me a bit (okay, truthfully it intimidated me a lot) this meal was so delicious that I cannot wait to try another one of your meals. Thank you!
This is in the instant pot now! Thanks so much for such a great recipe! It smells deliCious!
This was indeed damn delicious. Wouldn’t change a thing! Thank you for making our family dinner supreme!
This was so easy and delicious! I have a clunky stove-top pressure cooker, but it worked just fine. Thank you!
OMG! This was absolutely fantastic. I have never made pot roast before. I was turned off by the long cooking time. Then I got an Instant Pot. Last week, roasts were on sale, so I picked one up, and then found this recipe. It was so delicious. My husband was licking the bits of gravy left on his plate. Definitely will be making this one again.
So I am cooking this recipe as we speak. But the post does need one major clarification it says cook it for 60 minutes. But is that from the time the pressure cooker reaches a pressure and that little silver tab pops up on the lid and on mine it then starts the timer. Or 60 minutes from the time you close the lid and turn on the cooker on high. I have an instapot.
Made this tonight and it was perfect. Very easy and very tasty – I made slightly more meat 3.5-4pounds (family of 5 with 3 teenagers) in a 8 quart Instant pot but kept the other ingredients and timing the same. Would highly recommend.
I made your pot roast recipie tonight and we loved it. Made the gravy and it was delicious.
I used Montreal Steak Spice all over the roast and rubbed it over the roast. It’s a spice mix I love using on meats.
I will continue to make this my first choice for pot roast. Thanks!
My 2nd “Damn Delicious” adventure was with this Pot Roast Recipe. The meat was super tender and the sauce was delicious! I could not find 3 pounds of chuck so I bought a 2.3 pkg and reduced cooking time by 11 minutes thanks to suggestion/response shown in comments section. I REALLY appreciate how specific your instructions are—Huge help for me! Thanks.
Is the easiest and the best pot roast recipe will make it again and again
Absolutely love it!. Thank you first time using my insta pot thank you