Best Ever Instant Pot Pot Roast [Video]

Catalina Castravet
By Catalina Castravet

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.

If you don’t have a Pressure Cooker, this Slow Cooker Yankee Pot Roast, and this delicious Slow Cooker Red Wine Pot Roast. Both are great choices and you will love them.

Best Instant Pot Pot Roast Recipe

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.

Best Instant Pot Pot Roast Recipe

RECIPE TIPS:

  • 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.

Easy Instant Pot Pot Roast Recipe

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?

Best Pressure Cooker Pot Roast Recipe

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.

Best Instant Pot Pot Roast Recipe

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.

Watch Recipe Step by Step Video:

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5 from 14 reviews
Homemade Instant Pot Pot Roast
Author: Catalina Castravet Serves: 8 people
Prep time: 30 minutes Cook time: 2 hours Total time: 2 hrs 30 mins

Ingredients

For the Beef:

  • 4-5 lbs  chuck roast  (if needed cut into 2 chunks 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)

Cornstarch Slurry:

  • 1/4 cup  cornstarch 
  • 1/3 cup  water 

Instructions

Brown the Beef:

  1. Set Instant Pot to Sauté. When it reads "Hot" add the 3 tablespoons of canola oil and wait for the oil to heat up.
  2. 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 its nice golden brown.
  3. If needed, add a bit more oil to the pot when searing the rest of the pieces.
  4. Remove browned beef to a plate and cover with foil to keep warm.
  5. Once all the beef has been browned and set aside its time to deglaze the pot.
  6. Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that stuck to the bottom and sides of the pot until its cleared.
  7. Turn off the sauté mode.

Cooking the Pot Roast:

  1. Add the beef back to the pot.
  2. Add the remaining ingredients, starting with the onion and finishing with the butter.
  3. Close the lid and seal the valve.
  4. 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 center, cook for 100 minutes.

  5. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release. Release manually the remaining pressure.
  6. Open the lid and check if the beef is tender enough to shred. If its not, cook for another 15-20 minutes on HP with a 15 min NPR.
  7. Remove beef from the pot and add it to a large serving deep dish.
  8. 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.
  9. Shred beef and cover with aluminum foil, place a towel on top to keep it warm.

Veggies:

  1. After you added the sieved cooking liquid to the pot, add the prepared veggies to it.
  2. 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.
  3. 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.

Make Gravy:

  1. Select Sauté and wait for it to read Hot.
  2. If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined and cornstarch is fully dissolved.
  3. 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.
  4. Transfer the gravy to a gravy boat.

Serve:

  1. Drizzle the gravy over the shredded beef and garnish with freshly chopped parsley.
  2. Serve and enjoy!
Calories: 625 Carbohydrates: 19 Protein: 46 Fat: 38 Saturated Fat: 17 Cholesterol: 156 Sodium: 840 Potassium: 1340 Fiber: 2 Sugar: 3 Vitamin A: 4255 Vitamin C: 8.2 Calcium: 76 Iron: 6.1
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Best Instant Pot Pot Roast

Best Instant Pot Pot Roast
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Comments

Leave a reply

Tomi C

You had me at NO MUSHY VEGGIES. I always end up with mushy veggies when I cook a roast. I'll have to try this recipe as I love cooking in my Instant Pot

Reply

Yes, I dislike those too! You will love the recipe!

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Tamara

A roast is my favorite thing to make in the IP. It's just so easy!! Your gravy looks so good.

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The gravy was perfect!

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Candy

I was just given one of these things. Haven’t used it yet. Might give your pot roast a go 

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OMG start using it, you will love it!

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Melissa Chapman

That meat looked so moist and tender and the instant pot is a great way to cook it. I will keep this recipe for all the meat lovers in my family.

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The meat is amazing!

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GiGi Eats

I have never tried an INSTA-POT. I just have 4 air fryers LOL! So I really have no space for one! LOL! BUT THIS LOOK BOMB!

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wow I need to get an air fryer too!

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Amber Myers

Yum, I just love pot roast. I've never made it in the Instant Pot before. I should! Normally I just use the crock pot.

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The Instant Pot cooks it so much quicker!

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Tasheena

This recipe looks like the prefect comfort food for the cold weather we're having. Looking forward to making this recipe for my family. 

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Its a family favorite around here!

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Kathy

Wow, that looks amazing! I'm saving this recipe for later. I love pot roast, but I've never had it in the instant pot before. I can't wait to try it out.

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Pam

This looks so good. I have been craving a good pot roast lately.

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Heather

This is very similar to my Nana's pot roast. The only difference is, she takes the juice and some of the carrots and blends them to make a gravy.

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Heather

That dish looks so hearty and delicious! I've just realized I hate pork roasts. It's too gamy and chewy and dry for me. But a nice beef pot roast is delicious and the meat just falls apart. This looks devine!

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Destany

I don't have an IP, but I have friends who love theirs! I will definitely have to share this with them - I bet they will love it!

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Denay DeGuzman

Wow! What a delicious-looking pot roast. Just looking at your gorgeous images I can almost smell the tasty goodness. This recipe deserves five stars!

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Ricci

Is it bad that I have an Instant Pot but have never used it?? I need to try this roast recipe ASAP!!

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Gervin Khan

Wow and another wow for this recipe. It looks so delicious and I can honestly tell you that upon seeing this it makes me feel so hungry! I wanna try this!

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Louisa

Oh yum! This pot roast recipe makes my mouth water. I'm looking forward to finally getting an instant pot this year. Can't wait!

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Terri Steffes

I have been wanting a good pot roast in forever. What a great way to put the instapot to work this fall!

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Swathi

This pot roast looks not only delicious but also juicy . I like instant pot help to make delicious dishes without my efforts.

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Cherri Megasko

Oh my gosh! I have been toying with the idea of getting an InstaPot for a long time now, but that picture of your pot roast just pushed me off the fence. This looks fantastic!

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Ashley_n

Instant pot newbie here! ? I just wanted to let you know that this recipe was the one we chose for our instant pot maiden voyage, and we were not disappointed! It was absolutely delicious! Fall apart meat and tender vegetables! This is definitely going to be a staple at our house ?? Thanks for sharing! 

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V

I can make a roast in the oven in less time. I am new to the insta pot, so wondering the advantage on this? I thought it was to make things faster..?

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How do you make it so tender in less time in the oven, I am truly intrigued?

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Katie

If I am using a smaller chuck roast for only two people... like 2-2.5lbs could I just half the recipe? Would I need to make any alterations to the cooking time for the roast? It looks so delicious!

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I would do 60 minutes, once done check if its tender and if needed cook more.

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Steven Schwartz

For cooking a roast in the instant pot will a meat thermometer survive the pressure cooking cycle.Thanks !!

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oh I would NOT do that!!!!

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Katie Fay

I made this recipe tonight for dinner and it came out FANTASTIC! I couldn't believe that after all of these years slow cooking for 8 hours I could Instant Pot cook Pot Roast to have it ready in an hour and a half!I did everything that this recipe called for, but decided to throw all of my veggies (carrots, whole red + yellow baby potatoes, and onions) in together. They came out perfect - probably because I threw them on top and around the roast!I did also put a cup of red wine in as well which helped enhance the flavor. All in all - AMAZING recipe!! I will definitely be doing this again and may say goodbye to my slow cooker for an easier and quicker delicious roast recipe! Thank you!

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Gretchen Fiocca

I'm an InstantPot newbie, going to make this tomorrow night. Should I use the rack?

Reply

you don't need the rack :)

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Gretchen Fiocca

Thank you!

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Andrina Hlavsa

Awesome Recipe Thank you Turned out Devine!! TWICE!! ?

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Instamom80

I used my instant pot today for the first time and made you roast. It is so yummy and juicy! I think that will become a family favorite. Love it!

Reply

Hi and thank you visiting! Yes, this is one delicious dish, and making it in the pressure cooker is surely amazing! Glad you have enjoyed it. We have plenty more IP recipes if you want to take a look and give them a try.

Reply

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