By: Becky Hardin
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This Instant Pot Pot Roast recipe is quick to prep and just as delicious as a classic recipe. Chuck roast, red wine, carrots, potatoes, broth, and just a few other ingredients cook in a pressure cooker for an easy and comforting dinner. It’s the best meal for cozy nights!
Table of Contents
What’s in this Instant Pot Pot Roast recipe
Making a classic pot roast in a pressure cooker is so easy thanks to quick prep time. A comforting dinner will be ready in no time!
- Chuck Roast: Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
- Broth: Use beef or chicken broth.I use low-sodium, but that’s up to you.
- Red Wine: Use a dry red wine, like a Merlot or Cabernet Sauvignon.
- Carrots: Cut into 2-inch pieces.
- Garlic: Everything needs a little garlic!
- Onions: Peel and cut onions into quarters. Sweet yellow onions work best.
- Spices: Use smoky or sweet paprika (whichever you prefer), and some salt and pepper.
- Herbs: Fresh rosemary and thyme adds the best flavor to pot roast.
Can I add carrots and potatoes to this easy pot roast?
There are some carrots in the pot roast, but you can add more vegetables to fill out your meal if you like. Add more carrots and onions, along with potatoes, to cook directly on top of the pot roast in the pressure cooker.
Instructions are included in the recipe card, but it’s as simple as throwing them in the Instant Pot along with everything else!
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How long do you cook pot roast in an Instant pot?
The roast will take about 55 minutes to cook in the pressure cooker, but you will need to allow time for the pressure release and some prep beforehand.
What’s the correct serving size?
I estimate about half a pound (or 8 ounces) of roast per person.
What is the best cut of beef for a pot roast?
Tougher cuts of meat are best for pot roast, because it will break down the longer it cooks, and become incredibly tender and juicy. I recommend using chuck roast, or you can use round cuts (like rump roast).
What’s the best Instant Pot for this pot roast?
If cooking for a family of 4, I think the 6 quart is more than big enough, but I recommend getting an 8 quart for regular use.
How do you make gravy for the pot roast?
The easiest option is to use an immersion blender, so you can simply puree any leftovers directly in the bottom of the pot. Otherwise, pour into a high-power blender and puree.
How to Store and Reheat Pressure Cooker Pot Roast
Store pot roast, gravy, and vegetables in airtight container. I recommend storing the gravy separately. Keep everything in the refrigerator up to 4 days.
You can reheat everything in the microwave, oven, or stove top.
How to Freeze Leftover Roast
Let leftovers cool to room temperature, then store in freezer-safe containers up to 2 months. Thaw in the fridge overnight before reheating.
What to Serve with Instant Pot Roast
This dish is filled with juicy beef and hearty vegetables, so you have pretty filling dinner as is. I always serve it along with some bread, like cheddar bay biscuits or just crusty pieces of French bread or sourdough. If you’re skipping the potatoes in the Instant Pot, make these creamy mashed potatoes instead. And for an extra cozy meal, start with this flavorful mushroom soup.
Recipe
Easy Instant Pot Pot Roast Recipe
4.48 from 260 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 15 minutes minutes
Cook: 1 hour hour 20 minutes minutes
Total: 1 hour hour 35 minutes minutes
Serves4
Cooking pot roast in an Instant Pot is so easy, and it gives you the most deliciously juicy beef.
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Ingredients
For Cooking the Roast:
- 3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoky or sweet paprika
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 large sweet yellow onions peeled & quartered
- 3 large carrots washed & cut into 2-inch pieces
- 2 garlic cloves peeled & halved
- 1 cup low-sodium beef or chicken broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
If adding Root Vegetables as a Side Dish:
- 1- pound Baby Dutch Yellow or Baby Red potatoes
- 3 large carrots washed
- 1 large sweet yellow onion peeled & quartered
Recommended Equipment
Instructions
Set Instant Pot to “Sauté”.
Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.
3 pounds chuck roast, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon smoky or sweet paprika
Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
2 tablespoons canola oil, 2 tablespoons butter
Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.
1 large sweet yellow onions, 3 large carrots, 2 garlic cloves
Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.
1 cup low-sodium beef or chicken broth
Place the Instant Pot trivet over the vegetable/broth mixture and set the Instant Pot to “Pressure Cook or Manual” on HIGH and set for 55 minutes.
Place the roast in the Instant Pot on top of the trivet.
Place the rosemary and thyme sprigs on the roast.
2 sprigs fresh rosemary, 2 sprigs fresh thyme
If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.
1- pound Baby Dutch Yellow or Baby Red potatoes, 3 large carrots, 1 large sweet yellow onion
Pour the wine over the vegetables and roast.
1 cup red wine
Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.
When the cooking time is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.
Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.
Set the Instant Pot to “Sauté”.
To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn’t available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.
While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots.
Serve the root vegetables and roast with the hot gravy.
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 931kcal (47%) Carbohydrates: 36g (12%) Protein: 70g (140%) Fat: 52g (80%) Saturated Fat: 21g (131%) Cholesterol: 249mg (83%) Sodium: 1092mg (47%) Potassium: 2187mg (62%) Fiber: 6g (25%) Sugar: 7g (8%) Vitamin A: 15790IU (316%) Vitamin C: 33.1mg (40%) Calcium: 122mg (12%) Iron: 8.8mg (49%)
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