Mouthwatering Instant Pot Pot Roast

Here is my favorite Instant Pot pot roast recipe, with tender beef that falls apart with a fork, savory vegetables, and a rich gravy that comes together in a fraction of the time it takes to make a traditional pot roast.

This Instant Pot pot roast has become my go-to Sunday dinner, especially when I’m short on time but still want something comforting and homey. I love that I can have a meal that tastes like it’s been cooking all day ready in just about an hour.

What Kind of Beef Should I Use?

For pot roast, you’ll want to stick with a chuck roast, which comes from the shoulder area of the cow. This cut has plenty of marbling and connective tissue that breaks down during cooking, making it incredibly tender and flavorful. You might see it labeled as “chuck roast,” “chuck eye roast,” or “shoulder roast” at the grocery store – they’ll all work great. Avoid leaner cuts like sirloin or round roast, as they’ll turn out tough and dry in the Instant Pot. If your roast is larger than 3 pounds, that’s fine, just add a few extra minutes to the cooking time.

Options for Substitutions

This pot roast recipe is pretty forgiving when it comes to swaps:

• Chuck roast: Chuck roast is really the best choice here since it has enough fat and connective tissue to stay tender under pressure. You could try brisket or bottom round, but they might turn out a bit drier, so keep an eye on the cooking time.
• Sweet yellow onion: Any onion works here – white, yellow, or even red onions will give you that savory base. Shallots are another option if you want something a little milder.
• Beef broth: Chicken broth or vegetable broth can step in if that’s what you have. You might want to add a splash of soy sauce or extra Worcestershire to boost the savory flavor.
• Fresh thyme: Dried thyme works great (use about 1 teaspoon), or you can swap in rosemary or a bay leaf for a different herb profile.
• Baby potatoes: Regular russet or Yukon gold potatoes work fine – just cut them into 2-inch chunks. Red potatoes are another good option and hold their shape nicely.
• Cornstarch: If you need to thicken the gravy but don’t have cornstarch, use 3 tablespoons of flour mixed with 3 tablespoons of water instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pot roast in an Instant Pot is skipping the searing step – browning the meat on all sides using the sauté function creates a flavorful crust that adds depth to your entire dish. Another common error is not allowing for natural pressure release, which can make your meat tough and stringy instead of fall-apart tender, so let it naturally release for at least 15 minutes before doing a quick release. Don’t add your vegetables at the beginning either, as they’ll turn to mush during the long cooking time – instead, add the carrots and potatoes during the last 10-15 minutes by doing a quick release, stirring them in, and pressure cooking for another cycle. Finally, if your gravy seems thin, mix the cornstarch and water into a slurry before stirring it into the liquid, then use the sauté function to simmer for a few minutes until it thickens to your liking.

What to Serve With Pot Roast?

Since this pot roast already comes with carrots and potatoes, you’ve got most of your meal covered right in the pot! I love serving it with a simple side of crusty bread or dinner rolls to soak up all that delicious gravy – it’s honestly the best part. A light green salad with a tangy vinaigrette helps cut through the richness of the beef, or you could go with some roasted green beans or steamed broccoli for a veggie side. If you’re feeding a crowd and want to stretch the meal further, egg noodles or mashed potatoes (in addition to the baby potatoes in the pot) make it even more filling and comforting.

Storage Instructions

Store: Leftover pot roast keeps really well in the fridge for up to 4 days. Store the meat and vegetables together in an airtight container with all that delicious gravy – it actually tastes even better the next day after everything has soaked up those flavors overnight.

Freeze: This pot roast freezes great for up to 3 months. I like to portion it out into individual servings or family-sized portions in freezer-safe containers or bags. Just note that the potatoes might get a little softer after freezing, but they still taste good.

Reheat: Warm up your pot roast gently on the stovetop over medium-low heat with a splash of beef broth if needed, or microwave it on medium power. If you froze it, let it thaw in the fridge overnight first for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 180-210 g
• Fat: 105-120 g
• Carbohydrates: 185-210 g

Ingredients

For the beef and seasonings:

• 3 lb boneless beef chuck roast
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp worcestershire sauce
• 1 1/2 cups low-sodium beef broth
• 4 sprigs fresh thyme or 1 tsp dried thyme

For the vegetables:

• 6 medium carrots, cut into 1-inch chunks
• 1.5 lb whole baby potatoes

For the gravy thickener (optional):

• 2 tbsp cornstarch
• 2 tbsp water

Step 1: Prep and Season the Beef

• 3 lb boneless beef chuck roast
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Cut the boneless beef chuck roast in half to help it brown more evenly and fit in the Instant Pot.

Sprinkle kosher salt and ground black pepper on all sides of the beef, ensuring it is well-seasoned before cooking.

Step 2: Brown the Beef

• 1 tbsp olive oil
• seasoned beef (from Step 1)

Heat the olive oil in the Instant Pot set to sauté mode until it is hot.

Place the seasoned beef in the pot and brown it on both sides, about 4 minutes per side.

Avoid moving the beef until you are ready to turn it, allowing a good sear to develop.

Once both sides are browned, transfer the beef to a clean plate.

Step 3: Sauté Aromatics and Deglaze

• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced

With the Instant Pot still on sauté mode, add the chopped onion to the pot.

Cook until the onion is softened and lightly browned, stirring often and scraping up the browned bits from the bottom, about 4 minutes.

Add the minced garlic, stir, and then press Cancel to turn off the sauté function.

Step 4: Create the Braising Liquid and Pressure Cook the Beef

• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 cups low-sodium beef broth
• 4 sprigs fresh thyme or 1 tsp dried thyme
• browned beef (from Step 2)

Stir in the tomato paste, Worcestershire sauce, and beef broth, ensuring you scrape up any remaining browned bits for maximum flavor.

Return the browned beef (from Step 2) to the Instant Pot, then add the fresh thyme sprigs or dried thyme on top.

Secure the lid and set the steam release valve to sealing.

Cook on Manual/Pressure Cook, high pressure, for 60 minutes.

When the cooking time finishes, let the pressure release naturally for 10 minutes, then quickly release any remaining pressure.

Step 5: Add Vegetables and Finish Pressure Cooking

• 6 medium carrots, cut into 1-inch chunks
• 1.5 lb whole baby potatoes
• pressure cooked beef with braising liquid (from Step 4)

Open the Instant Pot and layer the carrot chunks and baby potatoes on top of the beef.

Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.

Allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.

This step ensures the vegetables become tender but not overcooked.

I always wait for the natural release for better texture in the vegetables.

Step 6: Shred the Roast and Prepare the Gravy

• 2 tbsp cornstarch
• 2 tbsp water
• shredded beef and vegetables (from above)

Remove the beef and vegetables from the Instant Pot, leaving the juices behind.

Discard thyme stems if you used whole sprigs.

Use two forks to shred the roast into generous chunks.

To thicken the sauce (optional), turn the Instant Pot back to sauté mode, mix cornstarch and water in a small bowl, and pour into the juices.

Cook, stirring occasionally, until the gravy thickens slightly.

I like to let the gravy simmer for an extra minute for a richer texture.

Step 7: Serve the Pot Roast

Serve the shredded pot roast with carrots, potatoes, and a generous spoonful of thickened gravy.

Enjoy this comforting meal hot.

Mouthwatering Instant Pot Pot Roast

Delicious Mouthwatering Instant Pot Pot Roast recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 33 minutes mins

Cook Time 1 hour hr 7 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 4

Calories 2750 kcal

Ingredients

  

For the beef and seasonings:

• 3 lb boneless beef chuck roast
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 cups low-sodium beef broth
• 4 sprigs fresh thyme or 1 tsp dried thyme

For the vegetables:

• 6 medium carrots, cut into 1-inch chunks
• 1.5 lb whole baby potatoes

For the gravy thickener (optional):

• 2 tbsp cornstarch
• 2 tbsp water

Instructions

 

• Cut the boneless beef chuck roast in half to help it brown more evenly and fit in the Instant Pot. Sprinkle kosher salt and ground black pepper on all sides of the beef, ensuring it is well-seasoned before cooking.
• Heat the olive oil in the Instant Pot set to sauté mode until it is hot. Place the seasoned beef in the pot and brown it on both sides, about 4 minutes per side. Avoid moving the beef until you are ready to turn it, allowing a good sear to develop. Once both sides are browned, transfer the beef to a clean plate.
• With the Instant Pot still on sauté mode, add the chopped onion to the pot. Cook until the onion is softened and lightly browned, stirring often and scraping up the browned bits from the bottom, about 4 minutes. Add the minced garlic, stir, and then press Cancel to turn off the sauté function.
• Stir in the tomato paste, Worcestershire sauce, and beef broth, ensuring you scrape up any remaining browned bits for maximum flavor. Return the browned beef (from Step 2) to the Instant Pot, then add the fresh thyme sprigs or dried thyme on top. Secure the lid and set the steam release valve to sealing. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cooking time finishes, let the pressure release naturally for 10 minutes, then quickly release any remaining pressure.
• Open the Instant Pot and layer the carrot chunks and baby potatoes on top of the beef. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes. Allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure. This step ensures the vegetables become tender but not overcooked. I always wait for the natural release for better texture in the vegetables.
• Remove the beef and vegetables from the Instant Pot, leaving the juices behind. Discard thyme stems if you used whole sprigs. Use two forks to shred the roast into generous chunks. To thicken the sauce (optional), turn the Instant Pot back to sauté mode, mix cornstarch and water in a small bowl, and pour into the juices. Cook, stirring occasionally, until the gravy thickens slightly. I like to let the gravy simmer for an extra minute for a richer texture.
• Serve the shredded pot roast with carrots, potatoes, and a generous spoonful of thickened gravy. Enjoy this comforting meal hot.