If you’ve been looking for a fall-apart tender Instant Pot Pot Roast recipe, this one is it! I’ve tested this pressure cooker recipe so many times to make sure it comes out perfect every single time. My version is flavorful, comforting, and packed with onions, carrots, baby potatoes, and rich gravy that tastes like it simmered all day in the oven, only it’s ready in a fraction of the cooking time. The Instant Pot locks in so much flavor, and by the time you lift the lid, you’ll have a Sunday dinner that’s hearty, cozy, and absolutely delicious.
I have cooked countless pot roasts on both the stove and in the oven, I can tell you that the pressure cooker version is my favorite way to make them! It creates that same slow-roasted texture and deep flavor, but with a hands-off approach that’s perfect for busy nights.
I use a few simple tricks, like searing the beef chuck roast in a bit of olive oil and deglazing the bottom of the pot with red wine and beef broth, to make sure every bite is loaded with tastiness!
This Instant Pot Pot Roast has become a regular request in my house. I like to call it the “clean plate” meal because no one ever leaves a single bite behind. Between the buttery baby potatoes, the tender carrots, and the melt-in-your-mouth beef, it’s one of those dinners that makes everyone happy. We love mopping up all the yummy sauce with sourdough French bread!
Whether it’s a special Sunday dinner or just a chilly weeknight, this dish always brings everyone to the table fast.
Jump to:
- Why You'll Love This Pot Roast in Instant Pot Recipe
- What You'll Need to Make This Chuck Roast Instant Pot Recipe
- How to Cook a Roast in an Instant Pot
- Chuck Roast Instant Pot Substitutions & Variations
- How to Make Instant Pot Pot Roast on the Stove
- Lynn's Tips for Making Roast (Instant Pot Style!)
- How to Serve Instant Pot Chuck Roast
- How to Store Pot Roast in Instant Pot
- Chuck Roast Instant Pot Recipe FAQs
- More Instant Pot Dinner Recipes
- 📖 Recipe
Why You'll Love This Pot Roast in Instant Pot Recipe
Roasting in the Instant Pot is a game-changer for us busy home cooks who still want that rich, roasted flavor without hours in the oven!
Using the sauté and pressure-cook functions, you can brown your meat or vegetables first to lock in flavor, then let the Instant Pot finish the cooking quickly and evenly.
You'll get juicy, tender meat every single time in half the time! It’s the perfect way to enjoy classic comfort foods with a time-saving twist! Please, clean up is a breeze!
The Best Cut of Meat to Use
The secret to a fall-apart tender roast beef is choosing the best cut of meat. I always recommend using a beef chuck roast, usually around 3–4 lb. It has just the right amount of marbling, which melts during cooking and adds so much flavor.
Other good cuts of meat for this recipe include brisket or round roast, but chuck roast gives the juiciest, most tender results. You can even start with a frozen roast, the Instant Pot can handle it, just add about 20–25 extra minutes of cooking time.
What You'll Need to Make This Chuck Roast Instant Pot Recipe
Here’s what you’ll need for this easy Instant Pot Pot Roast recipe:
- Beef chuck roast (with nice marbling)
- Olive oil or vegetable oil
- Fresh vegetables. We'll be using onion, carrots (or baby carrots), baby potatoes, and garlic.
- Beef broth, or beef stock. If you have some homemade beef broth, use that! Otherwise, low sodium beef broth is best.
- Seasonings. Grab some salt, pepper, thyme, and rosemary.
- To deglaze the Instant Pot, you'll need Worcestershire sauce and red wine.
- If you would like to thicken the sauce to a gravy like consistency, make a cornstarch slurry with 2 tablespoons of cornstarch and 1 tablespoon of water.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How to Cook a Roast in an Instant Pot
Step 1
Turn the saute setting on your Instant Pot and add olive oil. Once it’s hot, sear the meat on both sides for 3–4 minutes until browned. Remove and set aside.
Step 2
Pour in the red wine and Worcestershire sauce and scrape the bottom of the pot with a wooden spoon to loosen any browned bits, this adds so much flavor.
Step 3
Toss in onions, garlic, carrots, and baby potatoes. Place the roast on top of the vegetables. Pour in the remaining beef broth, then sprinkle with salt, pepper, thyme, and rosemary.
Step 4
Secure the lid, set the valve to sealing, and pressure cook on manual high pressure for 60–70 minutes, depending on the size of your roast. Let the remaining pressure release naturally for about 15–20 minutes before opening the lid.
Step 5
Remove the roast and vegetables. Turn the sauté setting back on and whisk a cornstarch slurry into the liquid to thicken the gravy. Shred the roast with two forks and serve it all up with your favorite mashed potatoes!
Chuck Roast Instant Pot Substitutions & Variations
- Add mushrooms or celery for even more flavor.
- Skip the red wine and use extra beef broth if you prefer.
- For a tangy twist, stir in a tablespoon of tomato paste before sealing the lid.
- Use parsnips or turnips instead of baby potatoes for a lower-carb version.
How to Make Instant Pot Pot Roast on the Stove
Don’t have a pressure cooker? You can still make this delicious roast beef on the stove or in the oven.
Or bake it in the oven at 325°F for about 3–4 hours, checking occasionally to make sure there’s enough liquid in the pot.
Sear the beef chuck roast in a Dutch oven over medium heat in olive oil.
Add the onions, garlic, and carrots, then pour in beef broth and red wine.
Cover and simmer on low for about 3 hours, until the roast is fall-apart tender.
Lynn's Tips for Making Roast (Instant Pot Style!)
- Here are some of my tried-and-true tips for making the perfect roast in the Instant Pot! First, always start by seasoning your meat generously and searing it on all sides using the sauté function, this locks in flavor and gives you that beautiful, caramelized crust.
- Don’t skip adding a bit of broth or liquid! It keeps the roast tender and helps the Instant Pot build pressure. I also recommend letting the roast rest for a few minutes after cooking to let the juices redistribute. If you don't add enough liquid, the pressure cooker won't come up to pressure and you'll get the dreaded burn notice, and no one wants that!
- For a perfectly tender pot roast, the internal temperature should reach around 190–205°F. A meat thermometer can be your best friend in the kitchen!
How to Serve Instant Pot Chuck Roast
You can’t go wrong with a side of buttery Instant Pot mashed potatoes, roasted green beans, brown sugar carrots, or a simple salad. A warm sourdough discard dinner roll or crusty sourdough bread is perfect for soaking up all that yummy gravy. If you want to stretch this dish, it’s also amazing served over noodles or rice.
How to Store Pot Roast in Instant Pot
This Instant Pot Pot Roast reheats beautifully and even freezes well. Store leftovers in an airtight container or freezer bag with some of the gravy to keep it moist right in the refrigerator.
How to Reheat Instant Pot Chuck Roast
To reheat leftover Instant Pot chuck roast, place the beef in a saucepan or skillet with a little of the leftover cooking liquid or beef broth. Cover and warm over medium-low heat, stirring or turning occasionally, until heated through. This helps keep the meat tender and prevents it from drying out.
You can also reheat chuck roast in the microwave. Place it in a microwave-safe dish, add a splash of broth or juices, cover loosely, and heat in 30–45 second intervals, stirring between each round until warm.
Chuck Roast Instant Pot Recipe FAQs
Yes! You can cook a frozen roast in the Instant Pot, just add about 25 minutes to the cooking time and skip the searing step.
Whisk together 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the liquid using the saute setting until thickened.
That usually means it needs more cooking time. Return it to high pressure for another 10–15 minutes, then do a natural release.
Yes, it is possible to overcook a roast in the Instant Pot. While the pressure cooker speeds up cooking, leaving it under pressure too long can cause the meat to become dry and stringy. To avoid this, follow the recipe’s recommended cooking time closely, and always allow the roast to naturally release pressure for a few minutes before opening the lid. A little extra resting time after cooking also helps keep it juicy.
Your Instant Pot roast needs liquid to cook properly and it’s a great chance to boost flavor! Beef or chicken broth work beautifully. You can also mix in a splash of wine, Worcestershire sauce, or even tomato paste for extra depth. The Instant Pot needs at least 1 cup of liquid to build pressure. The liquid not only keeps the roast tender but doubles as a flavorful sauce for serving!
Yes! While chuck roast is my favorite because it becomes super tender in the Instant Pot, there are a few other cuts that work well. Bottom round roast, rump roast, or brisket can all be used, though they may be slightly leaner and not quite as fall-apart tender. Just be sure to keep enough cooking liquid so the meat stays juicy.
Yes, this recipe is naturally gluten-free as long as you use gluten-free beef broth and seasonings. Always double-check labels to be safe!
More Instant Pot Dinner Recipes
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📖 Recipe
Perfect Pot Roast Instant Pot Recipe
Equipment
Ingredients
- 3-4 lb Beef chuck roast with marbling and a lot of connective tissue
- 2 tablespoon Olive oil or Vegetable oil
- 1 large Onion sliced
- 4 large Carrots, peeled and cut into chunks or 1 cup baby carrots
- 1 ½ cups Baby potatoes
- 3 cups Beef Broth or beef stock
- 3 cloves Garlic Minced
- 1 teaspoon Salt More if you would like
- ½ teaspoon Black pepper
- 1 tablespoon Thyme or ½ teaspoon dried thyme
- 1 tablespoon Rosemary
- 2 tablespoon Worcestershire Sauce
- ½ cup Red Wine Cabernet or pinot noir
Instructions
- Turn the sauté setting on your Instant Pot and add olive oil. Once it’s hot, sear the meat on both sides for 3–4 minutes until browned. Remove and set aside.
- Pour in the red wine and Worcestershire sauce and scrape the bottom of the pot with a wooden spoon to loosen any browned bits, this adds so much flavor.
- Toss in onions, garlic, carrots, and baby potatoes. Place the roast on top of the vegetables. Pour in the remaining beef broth, then sprinkle with salt, pepper, thyme, and rosemary.
- Secure the lid, set the valve to sealing, and pressure cook on manual high pressure for 60–70 minutes, depending on the size of your roast.
- Let the remaining pressure release naturally for about 15–20 minutes before opening the lid.
- Remove the roast and vegetables. Turn the sauté setting back on and whisk a cornstarch slurry into the liquid to thicken the gravy. Shred the roast with two forks or cut pieces into serving sizes.
Video
Notes
- If your roast is larger than 4 pounds, add 15 minutes per extra pound to the cooking time.
- You can use a frozen roast if you are in a pinch, just add an extra 20-25 minutes to the cooking time.
- Change up your vegetables! You can use mushrooms, carrots, potatoes, celery, or your favorite veggies!
- Use beef broth, chicken broth, turkey broth, or whatever kind of broth you have!
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