Easy Instant Pot Pot Roast Recipe

ByHarry Bern
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Introduction

This Easy Instant Pot Pot Roast is a comforting and flavorful meal that’s perfect for busy weeknights. With tender meat and perfectly cooked vegetables, it offers a classic pot roast experience made quick and simple using the Instant Pot.

The dish is served on a large white oval plate placed on a white marbled surface. On the right side of the plate, there is a generous pile of tender, shredded beef with a rich brown gravy drizzled over it, showing a mix of darker and lighter brown textures. On the left side, there are round, golden-brown baby potatoes and bright orange carrot slices, both cooked and slightly glistening from the sauce. Two sprigs of fresh rosemary garnish the plate, placed diagonally on either side near the meat and vegetables. A cup with a brown liquid, possibly coffee or broth, is visible at the top right corner near the plate. The overall presentation highlights warm, earthy tones and a rustic, comforting meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 lbs. chuck roast
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoky or sweet paprika
  • 2 tbsp canola oil
  • 2 tbsp butter
  • 1 large sweet yellow onion, peeled & quartered
  • 3 large carrots, washed & cut into 2-inch pieces
  • 2 garlic cloves, peeled & halved
  • 1 cup low-sodium beef broth (or chicken broth)
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 lb. baby Dutch yellow (or baby red) potatoes

Instructions

  1. Step 1: Set your Instant Pot to “Sauté.”
  2. Step 2: Season both sides of the chuck roast with kosher salt, black pepper, and paprika. Set aside.
  3. Step 3: Add canola oil and butter to the Instant Pot. When the oil shimmers, add the roast with tongs and sear without flipping for 3–4 minutes until golden brown. Turn and sear the other side, then transfer the roast to a plate.
  4. Step 4: Add the quartered onion and carrots to the pot. Cook for 3–4 minutes until they start to caramelize. Add garlic and cook for an additional 30 seconds.
  5. Step 5: Pour in the beef broth while scraping the bottom of the pot to deglaze and loosen any browned bits.
  6. Step 6: Place the Instant Pot trivet over the broth mixture.
  7. Step 7: Set the Instant Pot to “Pressure Cook” (or “Manual”) on HIGH. Set the timer for 35–40 minutes if you plan to add root vegetables later, or 55 minutes if cooking the roast alone.
  8. Step 8: Place the roast on the trivet and top with rosemary and thyme sprigs. Pour in the red wine, lock the lid, and set the vent to SEALING.
  9. Step 9: When the first pressure cycle finishes, if adding root vegetables, do a quick release of steam, carefully open the lid, and add the potatoes and carrots to the broth around the roast. Season vegetables with additional salt and pepper if desired.
  10. Step 10: Replace the lid, seal, and pressure cook on HIGH for 15–20 minutes. Allow a natural release when cooking is complete.
  11. Step 11: Transfer the roast and vegetables to a platter, discard the herb sprigs, and cover with foil to keep warm.
  12. Step 12: Set the Instant Pot back to “Sauté.” Use an immersion blender to purée the liquid and vegetables in the pot until smooth, or carefully blend in batches in a regular blender. Season gravy with salt and pepper to taste, and simmer for 3–5 minutes to thicken slightly.
  13. Step 13: Remove any excess fat from the roast and cut into large chunks for serving.
  14. Step 14: Serve the roast and vegetables with the hot gravy poured over. Enjoy!

Tips & Variations

  • For a richer flavor, use smoky paprika and add a splash of balsamic vinegar along with the red wine.
  • Swap baby potatoes for sweet potatoes for a different twist and natural sweetness.
  • Make sure to brown the roast well to develop a deeper flavor in the finished dish.
  • If you don’t have an immersion blender, strain the cooking liquid and whisk in a cornstarch slurry to thicken the gravy.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or microwave until warmed through. The gravy can be reheated separately and stirred before serving to restore thickness.

How to Serve

A white roasting pan filled with a cooked brown beef roast in the center, surrounded by several light brown small whole and halved potatoes, and orange carrot pieces cut into irregular chunks. A sprig of green rosemary lies across the middle of the beef, with visible seasoning of black pepper sprinkled over the meat, potatoes, and carrots. The dish has a slight layer of broth or juices at the bottom. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef instead of chuck roast?

Yes, brisket or round roast can work, but cooking times may vary slightly and the texture may be less tender than chuck roast.

Is red wine necessary for this recipe?

Red wine adds depth to the flavor, but you can substitute additional beef broth if you prefer to avoid alcohol.

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Easy Instant Pot Pot Roast Recipe

★★★★★

4.6 from 66 reviews
  • Author: Harry
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
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Description

This Easy Instant Pot Pot Roast recipe delivers a tender, flavorful chuck roast cooked to perfection with aromatic herbs, vegetables, and a rich homemade gravy. Using the Instant Pot ensures a quick, hands-off cooking process that locks in juices and develops deep flavors, making it a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Meat & Seasoning

  • 3 lbs. chuck roast
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoky or sweet paprika

Cooking Fat

  • 2 tbsp canola oil
  • 2 tbsp butter

Vegetables

  • 1 sweet yellow onion (large, peeled & quartered)
  • 3 carrots (large, washed & cut into 2-inch pieces)
  • 2 garlic cloves (peeled & halved)
  • 1 lb. baby Dutch yellow or baby red potatoes
  • 3 additional carrots (large, washed)
  • 1 additional sweet yellow onion (large, peeled & quartered)

Liquids & Herbs

  • 1 cup low-sodium beef broth (or chicken broth)
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  1. Prep: Begin by gathering all your ingredients and prepping the vegetables by peeling, quartering the onions, cutting carrots into 2-inch pieces, and halving the garlic cloves.
  2. Set Instant Pot to Sauté: Turn on your Instant Pot and set it to the “Sauté” mode to prepare for searing the meat and sautéing vegetables.
  3. Season: Generously sprinkle kosher salt, black pepper, and paprika on both sides of the chuck roast and let it rest momentarily.
  4. Sear: Add canola oil and butter to the hot Instant Pot. When the oil shimmers, carefully place the roast in using tongs. Do not flip for 3-4 minutes to develop a golden brown crust; then sear the other side. Remove roast and set aside.
  5. Sauté Vegetables: Add the quartered onion and carrots to the pot. Cook for 3-4 minutes until they begin to caramelize and brown, then add garlic and sauté for 30 seconds to release its aroma.
  6. Deglaze: Pour in the beef broth slowly while scraping the bottom of the pot with a wooden spatula to loosen any browned bits for enhanced flavor.
  7. Prep Trivet: Place the Instant Pot trivet over the broth mixture inside the pot.
  8. Set Pressure Cook Time: Depending on whether you plan to add root vegetables later, set your Instant Pot to “Pressure Cook” (or “Manual”) on HIGH for 35–40 minutes (if adding vegetables later) or 55 minutes (if not adding vegetables later).
  9. Add Roast & Herbs: Place the seared roast on top of the trivet. Add rosemary and thyme sprigs on top of the roast for fragrant infusion.
  10. Seal the Pot: Pour in the red wine around the roast, lock the lid onto the Instant Pot, and set the vent to SEALING.
  11. Cook: Allow the Instant Pot to complete its pressure cooking cycle. If adding root vegetables, quick release the pressure when the first cooking cycle ends, carefully open the lid, and add the potatoes, carrots, and additional onions directly to the broth around the roast. Season vegetables with salt and pepper if desired. Replace the lid, seal, and pressure cook on HIGH for another 15–20 minutes. Then allow a natural pressure release for tender meat and perfectly cooked vegetables.
  12. Plate: Remove the roast and vegetables carefully onto a serving platter. Discard the rosemary and thyme sprigs. Cover with foil to keep warm.
  13. Sauté for Gravy Base: Switch the Instant Pot back to “Sauté” mode to prepare the sauce.
  14. Blend Gravy: Using an immersion blender, purée the cooking liquid and vegetables inside the pot until smooth. Alternatively, carefully transfer in batches to a blender for a smooth gravy.
  15. Thicken Gravy: Season the gravy with salt and pepper to taste, then simmer for 3–5 minutes until it thickens slightly.
  16. Serve: Trim excess fat from the roast and cut it into large chunks. Serve the juicy pot roast and vegetables drizzled with the hot homemade gravy. Enjoy your comforting, hearty meal!

Notes

  • For deeper flavor, use low-sodium beef broth and a dry red wine such as Cabernet Sauvignon or Merlot.
  • If adding root vegetables later, adjust pressure cooking time accordingly to ensure perfectly cooked veggies and meat.
  • Use an instant-read thermometer to check for doneness; the meat should be tender and easily shreddable at about 195°F internal temperature.
  • You can substitute baby potatoes with regular potatoes cut into chunks.
  • Allow natural pressure release when the final cook cycle finishes to preserve the tenderness of the roast and vegetables.
  • Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot pot roast, pressure cooker pot roast, easy pot roast recipe, chuck roast Instant Pot, comfort food

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