Best Instant Pot Pot Roast that is so tender it melts in your mouth, with perfect veggies that are not mushy at all. Served with thick and flavorful gravy.
Instant Pot recipes are such a time saver, you can save so much time, making your favorite recipes in just a fraction of the time. We love hearty dinners, like this Mississippi Pot Roast, and now we are finally sharing with you our go-to Instant Pot Pot Roast recipe with perfectly cooked veggies.
Easy Instant Pot Pot Roast
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 pressure cooker, you know that it cooks everything in a fraction of the time. If you add the veggies with the beef, as most recipes ask you to, you will end up with very mushy veggies.
With my recipe, you first cook the beef to tender perfection, after which you cook the veggies for a few minutes. After the veggies are cooked, you quickly thicken the gravy and you are done. This dish is absolutely amazing and it’s great as a hearty family meal or served for a special holiday dinner. 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.
- Use 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.
- In addition, use fresh garlic, it will give a better flavor compared to canned garlic.
- 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.
- Instant Pot – I have the 6 quarts one. It makes weeknight meals so much easier.
CAN YOU COOK A ROAST IN A PRESSURE COOKER?
Absolutely! This is probably one of the best ways to cook it, as you will end up with a juicy and tender roast. Also, it is convenient and super easy to prepare. Just season the meat, cover with beef broth and set your pressure cooker. When it’s done, you will end up with the most flavorful and easy to shred meat. It is guaranteed to be the BEST roast.
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 LONG DO YOU COOK A ROAST IN AN INSTANT POT?
- The cooking time will vary based on meat size, and whether it is thawed or frozen.
- 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.
CAN I MAKE THIS POT ROAST IN THE SLOW COOKER?
Yes, you can. First, brown the beef and add it to the slow cooker. Add the rest of the ingredients to the slow cooker. Then, cover and cook on low for 8 hours or on high for about 5 hours.
Check on the beef roast to be tender. Cook for additional time if needed. You can find my other popular slow cooker beef roast here: Slow Cooker Pot Roast and also this incredibly delicious Slow Cooker Yankee Pot Roast.
WHAT ARE GOOD INSTANT POT SIDE DISHES?
- Fluffy and Creamy Mashed Potatoes
- The Best IP Sweet Potatoes
- Low Carb IP Mashed Cauliflower
- Pressure Cooker Roasted Potatoes
HOW TO REFRIGERATE THE INSTANT POT POT ROAST
First, make sure the dish is completely cooled. 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.
WHAT IS A 15 MINUTES NATURAL PRESSURE RELEASE?
A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, click on Keep Warm, and wait 10 minutes. After which you open the valve, and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker and wait 15 minutes.
After that, open the valve and release the remaining pressure. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents any foam from the dish to shoot out through the valve.
How to avoid mushy veggies in Pressure Cooker Pot Roast?
As much as I love a good pot roast, make on the stove, slow cooker or instant pot, I can’t stand the mushy veggies.
I feel like in the slow cooker if you add all the ingredients at the same time, you still have more control over the texture of the veggies that you add.
However, when you pressure cooker the meat, it’s harder. If you add all 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 period of 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, cook and Natural Pressure Release, it is definitely worth it.
Using this method, your beef and veggies will be cooked to perfection with a delicious gravy as well.
Prep time: 30 minutes Cook time: 2 hours Total time: 2 hrs 30 mins
For the Beef:
For the Veggies:
Brown the Beef:
Cooking the Pot Roast: