Instant Pot Pot Roast is a comforting and hearty dish that brings together tender beef, flavorful vegetables, and a rich gravy, all cooked to perfection in a fraction of the time it would take using traditional methods. This recipe transforms a tough cut of meat into a melt-in-your-mouth masterpiece, thanks to the magic of pressure cooking.
To start, you’ll season a chuck roast with salt and pepper, then sear it on all sides in the Instant Pot to lock in flavor. Next, you’ll sauté onions and garlic until fragrant before adding beef broth, Worcestershire sauce, soy sauce, tomato paste, and a blend of herbs and spices. These ingredients create a savory base for the roast to cook in, infusing it with incredible flavor.
Once the roast is back in the pot, you’ll add potatoes, carrots, and celery, which will soak up the savory juices as they cook. The Instant Pot works its magic, pressure cooking everything together until the beef is fall-apart tender and the vegetables are perfectly cooked.
When the cooking time is up, you’ll be greeted with the most incredible aroma as you release the pressure and open the lid. The beef will be so tender that it practically melts in your mouth, and the vegetables will be infused with the rich flavors of the gravy.
To finish the dish, you can thicken the gravy right in the Instant Pot using a simple cornstarch slurry. This will give the gravy a luscious, velvety texture that coats the beef and vegetables beautifully.
Instant Pot Pot Roast is a comforting, satisfying meal that’s perfect for a cozy family dinner or a special occasion. It’s a true one-pot wonder that delivers on flavor and convenience, making it a go-to recipe for busy weeknights or lazy Sundays alike.
This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy.
PREP TIME:15 mins
COOK TIME:1 hr 15 mins
TIME TO BUILD AND RELEASE PRESSURE:40 mins
TOTAL TIME:2 hrs 10 mins
SERVINGS:8
CALORIES:447cal
Ingredients
▢2 teaspoons seasoning salt (I use Lawry’s)
▢1 teaspoon garlic powder
▢1 teaspoon dried parsley
▢½ teaspoon onion powder
▢½ teaspoon black pepper
▢3 lb beef chuck roast cut into 1lb chunks
▢2 tablespoons canola oil
▢1 medium onion (finely chopped)
▢3 garlic cloves (finely minced)
▢2 cups low sodium beef broth
▢3 tablespoons balsamic vinegar
▢2 tablespoons tomato paste
▢2 tablespoons Worcestershire sauce
▢1 ½ lb Creamer potatoes (or baby potatoes) whole
▢3 large carrots peeled and cut into thick slices
▢1 tablespoon ketchup (or honey)
▢2 tablespoons corn starch
▢2 tablespoons water
Instructions
In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute.
When it reads hot, add the oil and sear roast on all sides.
To do this, place the roast in the pot and do not move for 2-3 minutes.
When you flip it, it should release from the pan easily.
You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
Add the onion and cook, stirring, until softened (adding more oil if necessary).
Add the garlic and cook 1 minute.
To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message.
Stir to combine.
Add the meat back into the pot.
Put the lid on and turn the valve to sealing.
Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
Remove the roast to a plate, cover and let rest for 10 minutes.
Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
While the potatoes and carrots cook, shred the beef and keep warm.
When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid.
Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
Stir in ketchup (it’s not necessary but as a nice brightness and contrast to the savory flavor of the beef).
Whisk together corn starch and water and stir into gravy.
Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.