Best Ever Instant Pot Pot Roast [Video]

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.

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.

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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.

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 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.

Watch Recipe Step by Step Video:

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5 from 14 votes

Servings: 8 people

Homemade Instant Pot Pot Roast

Prep Time:

30 mins

Cook Time:

2 hrs

Total Time:

2 hrs 30 mins

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.

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, Fat: 38g, Saturated Fat: 17g, Cholesterol: 156mg, Sodium: 840mg, Potassium: 1340mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 3g, Protein: 46g, Vitamin A: 85.1%, Vitamin C: 9.9%, Calcium: 7.6%, Iron: 34%

Author: Catalina Castravet

Course: Main Course

Cuisine: American

Keyword: Instant Pot Pot Roast

All images and text © for Peas and Peonies, LLC.

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