Are you looking for a mouthwatering, tender pot roast that’s ready in a fraction of the time it usually takes? With the Instant Pot, you can create a delicious, hearty meal that’s packed with flavor, perfect for family dinners, or even meal prep. In this article, we’ll dive into everything you need to know to make the best Instant Pot pot roast. From ingredients to step-by-step cooking instructions, we’ll guide you through the process, making sure you achieve perfect results every time. Keep reading to learn all the secrets of a delicious Instant Pot pot roast that’ll have everyone coming back for seconds!

What is an Instant Pot Pot Roast?
An Instant Pot pot roast is a traditional comfort food dish made easier and faster by using the versatile Instant Pot, an electric pressure cooker. A classic pot roast typically involves slow-cooking beef for hours to achieve tender, juicy meat, but the Instant Pot significantly reduces cooking time while still delivering those rich, savory flavors. By pressure cooking the roast, you can enjoy this delicious dish in a fraction of the time, without sacrificing any of the comforting taste.
Ingredients List for Instant Pot Pot Roast
- 3–4 lbs beef chuck roast (or similar cut such as brisket or round roast)
- 1 tablespoon olive oil
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 onion, sliced (yellow or white)
- 4 garlic cloves, minced
- 2 cups beef broth (or beef stock)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary)
- 3 large carrots, peeled and cut into chunks
- 3–4 medium potatoes, halved or quartered (Yukon gold or red potatoes work well)
- 2 tablespoons tomato paste (optional, for a richer flavor)
- 1 tablespoon cornstarch (optional, for thickening the gravy)
- 2 bay leaves
Ingredient List for Pot Roast Variations
Want to mix things up a bit? Here are a few substitutions and variations to make your pot roast uniquely yours:
- Different Cuts of Meat: If you don’t have beef chuck roast on hand, you can substitute with brisket, round roast, or even short ribs.
- Vegetable Substitutions: Add root vegetables like parsnips, turnips, or sweet potatoes for extra flavor. Mushrooms can also be a great addition for an earthy undertone.
- Wine for Broth: Replace some of the beef broth with red wine for a more robust flavor. Dry red wine like cabernet sauvignon or merlot works well.
- Fresh Herbs: Swap out dried herbs for fresh rosemary, thyme, or even parsley for a brighter flavor.
- Gluten-Free Option: If you're avoiding gluten, be sure to check the Worcestershire sauce label (or opt for a gluten-free version) and skip the cornstarch or use arrowroot powder for thickening.
Substitutions and Variations
While a classic pot roast is always delicious, the beauty of this dish is its versatility. You can swap out ingredients to suit your personal taste or dietary preferences.
- For a Healthier Twist: Swap out the potatoes for sweet potatoes or cauliflower for a lower-carb version.
- Herb Variations: Experiment with different herb combinations like oregano, basil, or even a bay leaf for a Mediterranean twist.
- Seasoning Adjustments: Spice things up with a pinch of cayenne or smoked paprika to give your pot roast an extra kick.
- Broth Alternatives: Try using bone broth instead of regular beef broth for added health benefits and a deeper, more complex flavor.
- Vegetarian Option: While a pot roast is typically meat-based, you can use a plant-based roast substitute or even hearty vegetables like eggplant or portobello mushrooms as the star of the dish.
Step-by-Step Cooking Instructions for Instant Pot Pot Roast

- Season the Beef: Start by generously seasoning your beef chuck roast with salt and pepper on all sides.
- Sear the Meat: Set the Instant Pot to the "Sauté" mode and add olive oil. Once hot, sear the roast for 3–4 minutes on each side until it has a nice golden-brown crust. Remove the roast and set aside.
- Sauté the Aromatics: In the same pot, add sliced onions and minced garlic. Cook for 2–3 minutes, stirring frequently until softened and fragrant.
- Deglaze the Pot: Pour in the beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot (this adds tons of flavor).
- Add the Remaining Ingredients: Stir in Worcestershire sauce, thyme, rosemary, and tomato paste. Place the seared roast back into the pot, followed by the carrots, potatoes, and bay leaves.
- Pressure Cook: Lock the lid and set the Instant Pot to "Pressure Cook" or "Manual" on high for 60–70 minutes, depending on the size of your roast. Let the pressure release naturally for 10–15 minutes before using quick release.
- Make the Gravy (Optional): If you want to make a thicker gravy, remove the roast and vegetables, set the pot to "Sauté" mode, and stir in cornstarch mixed with water to thicken the remaining liquid.
- Shred or Slice the Beef: Once the roast is done, it should be tender enough to shred with a fork, or you can slice it against the grain for serving.
How to Cook Instant Pot Pot Roast: A Step-by-Step Guide
Cooking an Instant Pot pot roast may seem intimidating, but it's actually quite simple! The key steps are searing the meat to lock in flavor, sautéing the aromatics, pressure cooking the beef and vegetables, and (if desired) creating a thick gravy. With these steps, you'll get perfectly tender beef and rich, flavorful vegetables every time.
Common Mistakes to Avoid
- Not Searing the Beef: Searing the roast before pressure cooking locks in the flavors and adds a depth of taste that you won’t get by skipping this step.
- Overcrowding the Pot: Don't overcrowd the Instant Pot with too many vegetables or too much liquid. Make sure there’s enough space for everything to cook evenly.
- Skipping the Natural Pressure Release: Allowing the Instant Pot to release pressure naturally for 10–15 minutes helps keep the meat tender. A quick release could make the roast tough.
- Using Too Little Liquid: The Instant Pot requires sufficient liquid to come to pressure. Always make sure you have enough broth or stock to avoid getting a "Burn" message.
Serving and Presentation Tips
A well-cooked pot roast should be served in a way that highlights its tender texture and rich flavor. Here are some tips for serving and presenting your Instant Pot pot roast to make it look as good as it tastes.
How to Serve Instant Pot Pot Roast
- Family-Style: Place the shredded or sliced roast on a large serving platter and arrange the cooked vegetables around it. Pour a little gravy over the top, and serve the rest on the side.
- Individual Plates: For a more elegant presentation, plate each portion individually. Place a few slices of the roast in the center of the plate with the vegetables arranged around it, then drizzle with gravy.
Presentation Ideas for Instant Pot Pot Roast
- Garnish with Fresh Herbs: Sprinkling freshly chopped parsley, thyme, or rosemary over the finished dish adds a pop of color and freshness.
- Rustic Look: Serve your pot roast in a cast iron skillet or rustic wooden cutting board for a farmhouse-style presentation.
- Gourmet Touch: For a restaurant-quality touch, serve with a drizzle of balsamic glaze or a dollop of horseradish cream on the side.
Instant Pot Pot Roast Recipe Tips
- For Extra Tender Meat: If your pot roast isn’t quite as tender as you’d like, cook it for an additional 10–15 minutes in the Instant Pot.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheating: Reheat leftovers in the microwave or on the stovetop with a little extra broth to prevent drying out.
Frequently Asked Questions (FAQs)
Q: Can I cook a frozen pot roast in the Instant Pot?
A: Yes! You can cook a frozen pot roast, but it will require additional time. Add 20–30 extra minutes to the cooking time.
Q: What if my roast is tough?
A: If your pot roast turns out tough, it likely needs more time in the Instant Pot. Set it for another 10–15 minutes and try again.
Q: How do I prevent a "Burn" warning?
A: Make sure you deglaze the pot properly by scraping up any stuck-on bits, and always use enough liquid in the recipe to prevent the burn warning.
Conclusion
An Instant Pot pot roast is the perfect solution for a comforting, hearty meal without spending hours in the kitchen. With the right ingredients, techniques, and a little bit of patience, you’ll have a mouthwatering roast that’s tender, flavorful, and sure to be a hit. Whether you’re preparing a family dinner or just want leftovers for the week, this Instant Pot pot roast recipe will not disappoint. So, grab your Instant Pot and start cooking!
PrintInstant Pot Pot Roast Recipe
This Instant Pot pot roast recipe creates a tender, flavorful roast with carrots, potatoes, and onions. It’s an easy one-pot meal using the Instant Pot, ensuring quick and efficient cooking. Packed with hearty ingredients and savory flavors, this dish is perfect for a weeknight dinner or Sunday meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking (Instant Pot)
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3-4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 potatoes, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
- 1 tsp thyme
- 1 tsp rosemary
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Set Instant Pot to sauté mode, add olive oil, and brown the roast on all sides.
- Remove the roast and add onion, carrots, potatoes, and garlic to sauté for 2-3 minutes.
- Stir in tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary. Return the roast to the pot.
- Seal the lid and cook on high pressure for 60-70 minutes, then allow natural pressure release for 10 minutes.
- If desired, mix cornstarch with water and stir into the pot to thicken the sauce.
- Serve the roast with veggies and sauce.
Notes
- For extra flavor, sear the meat until browned on all sides before pressure cooking.
- You can add other vegetables like celery or mushrooms.
- Adjust cooking time based on the size of your roast.
Nutrition
- Serving Size: ⅙ recipe
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
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