Instant Pot Pot Roast is so tender, it melts in your mouth, with the most flavorful gravy and perfect veggies that are NOT mushy at all. Ready in less than two hours, this is a complete meal that the whole family will love.
Instant Pot recipes are such a time saver, you can make your favorite recipes in just a fraction of the time. We love hearty dinners, like this Mississippi Pot Roast, or this fancy Red Wine Beef Roast that is perfect for a nice Sunday dinner. Now, you can cook them quicker and you do not have to worry that you didn’t plan in advance.
I am very excited to share with you my recipe for the most amazing Instant Pot Pot Roast you will ever have. While I am a huge fan of pot roast, I am NOT a fan of mushy veggies. If you have tried a few recipes in your electric pressure cooker, you know that it cooks everything in a fraction of the time.
Also, if you add the veggies with the beef, as most recipes ask you to, you will end up with very mushy veggies. But not in this one! With my recipe, you first cook the beef to tender perfection. After this, you cook the veggies for a few minutes. This is the best way to keep them tender and not overcooked.
Once the veggies are cooked, you quickly thicken the gravy, and you are done. This way you get the best pot roast with the most perfectly cooked veggies!
This dish is absolutely amazing and it’s great as a hearty family meal or served for a special holiday dinner. Just like my Meatloaf and Slow Cooker Corned Beef, this recipe is the ultimate comfort food. Perfect during colder winter months to enjoy with friends and family.
The flavors are out of this world, the beef is tender, the gravy is so good, and the veggies are just perfect. You will be lucky if you have any leftovers.
- Boneless beef chuck roast: Look for a nice marbled piece, the fat between the connective tissue will keep it moist and tender.
- Olive oil or canola oil
- Dried herbs: We use dried thyme, rosemary, and oregano.
- Seasonings: A mix of paprika, salt, ground black pepper, and red pepper flakes.
- Red wine: Also, we like adding a splash of red wine, however, you can replace it with water, beef broth, or chicken broth.
- Soy sauce: While it may sound like an unusual ingredient, it adds extra depth and flavor to the broth.
- Beef broth: We usually use organic and low-sodium beef broth or beef stock.
- Worcestershire sauce: It enhances the beef flavor.
- Mini red potatoes: I like using mini potatoes, to cook them whole, this way they do not get mushy and hold their shape nicely.
- Baby Bella mushrooms: Skip them if you are not a mushroom fan.
- Carrots or baby carrots: They add a nice touch of sweetness, make sure to cut them in larger chunks.
- Cornstarch and water: The mixture is used to thicken the sauce and use it as a gravy.
How to cook Instant Pot Pot Roast recipe from scratch?
- Prep: First, gather the ingredients to you have them on hand. Also, if the size of your roast is too big, place it on a cutting board and cut it in half.
- Brown the meat: Next, select the Sauté function and make sure the temperature setting is set to high heat. After that, add the oil and once simmering add the meat. Brown it well a few minutes per side and after that set it aside on a plate. Also, make sure to cover it with foil to keep it warm.
- Deglaze: Afterward, add some water to the pot and using a wooden spoon scrape the bottom of the pot of any brown bits that stuck to it.
- Roast ingredients: After that, add back the meat and the rest of the ingredients, except the veggies (potatoes, carrots, and mushrooms).
- Pressure cook: Finally, give everything a good stir, close, and lock the lid. Cook on High Pressure for 75 minutes. Keep in mind that the pressure cooking cook time depends on the size and thickness of the meat.
- Pressure release: After pressure cooking, let the pressure release naturally for 15 minutes, and after that quick release the remaining pressure. Remove the beef from the pot, place it on a plate and cover with foil. Also, sieve the cooking liquid, adding it back to the pot.
- Veggies: Next, add the veggies to the cooking liquid and pressure cook for 4-6 minutes, followed by a quick pressure release. Remove from the pot and arrange on the platter with the beef and serve with the prepared gravy.
- Gravy: Now, select sauce again, makes the cornstarch slurry, and add it to the braising liquid, stir and simmer it for a few minutes until it thickens.
- Serve: Drizzle the gravy on top of the flavorful pot roast on a serving platter with the veggies on the side.
Choosing the best cut of beef for pot roast:
Chuck roast is the most commonly used cut of beef used in pot roast recipes. You want to go with marbled chuck roast which is widely available at most grocery stores. This results in a super tender and flavorful meal.
You can also go with other chucks, such as chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. In addition, brisket will be a great option for this recipe.
- Tanginess: Add two tablespoons of tomato paste or about 1/2 cup of tomato sauce for a tangy flavor.
- Spicier: Try making it spicier by using a chipotle in adobo sauce, and more red pepper flakes.
- Fresh herbs: As an option, use bay leaves, fresh thyme, and fresh rosemary to add extra flavor.
- Dry rub: Another option is to use a dry rub on the meat before browning it, this will make it extra tastier.
- Veggies: Use a variety of vegetables, like sweet potatoes, celery, parsnip, pearl onions.
Slow Cooker Version:
First, brown the beef on all sides and add it to the slow cooker. Next, add the rest of the ingredients. Then, cover and cook on low for 8 hours or on high for about 5 hours.
Check on the beef roast to be tender and cook for additional time if needed. You can find my other popular slow cooker beef roasts here: Slow Cooker Pot Roast and also this incredibly delicious Slow Cooker Yankee Pot Roast.
Frequently Asked Questions
Why is my roast tough?
Probably making a traditional pot roast in the Instant Pot is one of the best ways to cook it, if done the proper way, will end up with a very juicy and tender roast. However, keep in mind that roasts are usually made with tough cuts of meat. Hence, if your meat is still tough, it just means you need to take the time and cook it longer.
To be more precise, it is tough because it needs more time to braise in order to break down the connective tissues in beef. That’s why, do NOT rush, and pressure cooker longer, until you get tender, melt in your mouth meat.
Also, be extra careful to NOT overcook the meat, if the meat is tough in that case cook it longer, if it is dry, unfortunately, it can’t be saved as it has been overcooked.
Why browning the beef is important?
Browning will lock in all the fantastic flavors and will give the beef that delicious, caramelized top on the outside, which reveals a juicy and tender inside. Also, I highly recommend that you cut the chuck roast in half, so it fits in the pressure cooker, and make sure you brown it well for a few minutes on each side without moving the beef.
While you can dump and cook all the ingredients, taking the extra few minutes to brown the beef, will make a huge difference in taste and texture.
How to avoid cooking mushy veggies in the Pressure Cooker:
As much as I love a good pot roast, made in a Dutch oven on the stove, slow cooker, or instant pot, I can’t stand the mushy veggies.
I feel like in the crock pot if you add all the ingredients at the same time, you still have more control over the texture of the veggies than in the pressure cooker.
However, when you pressure cooker the meat, if you add the veggies at the same time, it is almost guaranteed that they will end up very mushy. It only takes minutes to cook them in the Instant Pot, while for the meat you need a much longer cooking time, especially for a tender pot roast.
I prefer to take the extra step, and first cook the beef, after which I remove it to a plate, sieve the gravy, and only after that add the veggies and cook them for just a few minutes. While this step will take you 20-30 minutes, for the IP to come to pressure and cook everything, it is definitely worth it.
Using this method, your beef and veggies will be cooked to perfection with a delicious gravy as well.
How long do you cook a roast in the Instant Pot?
The cooking time will vary based on meat size, and whether it is thawed or frozen.
For fresh or thawed 2-2.5 pound roast, the cooking time will be about 45-55 minutes on HIGH.
Now, for fresh or thawed 4-5 pound roast, the cooking time will be about 75-85 minutes on HIGH. For the same-sized frozen roast, you’ll have to add about 20-30 minutes to the cooking time.
However, check on the meat and see if it’s tender and shreddable, if not pressure cook for longer.
What is a 15 minutes Natural Pressure Release?
A Natural Pressure Release means that the pressure is released gradually. After the IP beeps that the cooking process has been completed, click on Keep Warm, and wait 15 minutes. Another option is to Turn Off/Unplug the pressure cooker and wait 15 minutes. After which open the valve, and let any leftover pressure release.
How to store:
- Cool: First, make sure the dish is completely cooled.
- Refrigerate: Then, store the shredded roast in a large airtight container in the fridge. Make sure that the gravy liquid covers at least partially the shredded beef, so it won’t dry out. Store for up to 3-4 days.
- Freeze: Again, first make sure the leftovers are at room temperature or from the fridge. After that, add the meat with the gravy to a freezer-safe airtight container or freezer bag and freeze for up to 3 months.
- Thaw: Plan in advance when you want to enjoy it and transfer the frozen roast from the freezer to the fridge to thaw overnight.
- Reheat: Reheat the leftovers in the microwave or on the stove.
More popular Instant Pot recipes:
- Use high-quality meat, preferably use organic beef, as the meat tends to be extra tender, which is perfect for this recipe.
- Also, look for fresh meat that has a bright color, and lots of marbling. The marbling is essential to get great flavor and tenderness.
- Cut the chunk into two pieces if needed, to fit your pressure cooker, and also to be able to brown it. If needed, brown it in batches.
- Browning the beef is essential as it will lock the flavor and the beef juices.
- Use low sodium beef broth, you don’t want to end up with a salty roast.
- Cooking the veggies separately is essential to get perfect veggies that are not mushy.
- Using cornstarch to thicken the gravy is another important step and it’s easier than using flour.
- Replace the wine with beef broth, if you prefer to not use alcohol.
Homemade Instant Pot Pot Roast
For the Beef:
- 4-5 lbs chuck roast (if needed cut into 2 pieces that would fit in the pot)
- 3 tablespoons vegetable or canola oil
- 1/2 cup water
- 1 small onion (quartered)
- 8 cloves garlic (crushed)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup red wine (use water or broth if you want to avoid alcohol)
- 1 cup beef broth (low sodium)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 4 tablespoons butter (unsalted)
For the Veggies:
- 1 lb mini red potatoes (whole or cut in half, I prefer whole as they keep their shape better)
- 8 oz baby Bella mushrooms (whole or halved)
- 3 large carrots (cut into 1-inch chunks)
- 1/4 cup cornstarch
- 1/3 cup water
Brown the Beef:
- Set Instant Pot to Sauté. When it reads "Hot" add the 3 tablespoons of canola oil and wait for the oil to heat up.
- If need cut the beef in two and brown it in batches, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning, until it's nicely golden brown.
- If needed, add a bit more oil to the pot when searing the rest of the pieces.
- Remove browned beef to a plate and cover with foil to keep warm.
- Once all the beef has been browned and set aside it's time to deglaze the pot.
- Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that are stuck to the bottom and sides of the pot until it's cleared.
- Turn off the sauté mode.
Cooking the Pot Roast:
- Add the beef back to the pot.
- Add the remaining ingredients, starting with the onion and finishing with the butter.
- Close the lid and seal the valve.
- Cooking: if you have a pot roast that has been cut into pieces, and the pieces are no more than 2 inches thick, cook for 75 minutes on High Pressure. If the beef is thicker than 2 inches, mine was 4 inches at the center, cook for 100 minutes.
- Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release. Release manually the remaining pressure.
- Open the lid and check if the beef is tender enough to shred. If it's not, cook for another 15-20 minutes on HP with a 15 min NPR.
- Remove beef from the pot and add it to a large serving deep dish.
- Place a fine mesh over a mixing bowl and sieve the cooking liquid from the pot. Add one cup of liquid to the beef and return the rest to the pot.
- Shred beef and cover with aluminum foil, place a towel on top to keep it warm.
- After you added the sieved cooking liquid to the pot, add the prepared veggies to it.
- If you cut the potatoes in half, cook on HP for 4 minutes, followed by a Quick Release. If you used whole mini potatoes, cook on HP for 6 minutes, followed by a Quick Release.
- Open the lid, and using a spider strainer, transfer the veggies from the pot to the dish with the beef. Arrange veggies through the sides of the beef.
- Select Sauté and wait for it to read Hot.
- If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined and cornstarch is fully dissolved.
- Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. The sauce will thicken more as it cools off as well.
- Transfer the gravy to a gravy boat.
- Drizzle the gravy over the shredded beef and garnish it with freshly chopped parsley.
- Serve and enjoy!