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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

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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Find it online: https://dishesbyharry.com/easy-instant-pot-pot-roast-recipe/