Move over slow-cooker, this Instant Pot Pot Roast Recipe is going to blow your mind! This right here is comfort food at its best!
The Instant Pot makes an amazingly tender and flavorful pot roast! Our Pot Roast recipe is the BEST hearty winter comfort food!
It’s easy to prepare and makes a great holiday meal. Simple and satisfying!
What is an Instant Pot?
It is an electric pressure cooker. It’s a sort of ‘all-in-one’ kitchen appliance that can perform any number of cooking functions, from sauteing, to steaming, to boiling.
You can make anything from yogurt to stir fry in the Instant Pot, and it’s great for pot roast recipes! The functionality of an Instant Pot allows for all the cooking methods needed to create a meal like this, from searing the beef to making a sauce.
Why is this the Best Pot Roast Recipe?
Our quick and easy roast beef recipe rivals any other pot roast I have prepared in the past. In fact, it just might be my favorite method of preparing pot roast!
The fact that is is so quick to make and doesn’t compromise the flavor makes it the absolute best pot roast recipe!
Instant Pot Roast Beef Ingredients
- 3 lb. boneless chuck roast
- 2 Tbsp. vegetable oil split
- 6 cloves garlic
- 1 onion
- 1/3 cup red wine
- 1 1/2 cups beef broth split
- 15 oz tomato sauce
- 1 1/2 tsp. kosher or sea salt split
- 1/2 tsp. pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 Tbsp. corn starch
To make this easy roast beef recipe, you will need the above simple ingredients. There are so many ways to cook boneless chuck roast, but this has got to be one of our favorites!
How to Cook an Instant Pot Roast Recipe
Our Roast begins by turning the machine ‘On’ and press the ‘Saute’ setting. Then, the first step is to sear the meat. This is an easy beef roast recipe with very few, simple steps.
Follow these instructions to make beef roast:
- Place 3 lb. chuck roast on a cutting board and cut it in half.
- Season with salt.
- Sear both halves of the roast in oil in Instant Pot on saute setting.
- Remove roast and set aside.
- Saute garlic and onions 3-4 minutes, stirring often.
- Deglaze the pot with red wine and reduce to half.
- Return roast to Instant Pot. Add beef broth, tomato sauce, herbs, salt & pepper. Stir the liquids and submerge the meat in it.
- How long to cook chuck roast in instant pot: Put the cover on the Instant Pot and lock. Manually set the timer for 70 minutes. Allow the Instant Pot to pressurize and cook for 70 minutes.
- Allow the Instant Pot to de-pressurize naturally, then release the vent to allow any extra steam to escape, and remove the lid.
- Remove roast from Instant Pot and set aside. Discard herbs. Skim any excess fat from liquid and discard.
- Thicken gravy with cornstarch slurry.* (See below for how to thicken pot roast gravy.)
This beef chuck roast recipe is SO tender and juicy. It is perfect for your Sunday dinner ideas or weeknight meal plans!
How long do you need to cook an Instant Pot Beef Roast?
The Instant Pot uses high pressure to cook. This significantly cuts down on cooking time, while still delivering tender beef.
You will need 20 minutes per pound. Depending on the size of your roast, you can adjust accordingly.
How to Thicken Pot Roast Gravy
You can make the beef gravy right in the Instant Pot while the pot roast rests!
One of the best ways to thicken a sauce is to simply make a mixture of liquid and cornstarch, also known as a cornstarch slurry.
How to make the perfect gravy for pot roast, step by step:
- Remove the meat from the Instant Pot and set aside. Now it’s time to turn all that delicious liquid into a sauce!
- Discard thyme and rosemary sprigs.
- Skim the top of the liquid with a ladle and scoop out any excess fat.
- Place 2 Tbsp. of corn starch into 1/2 cup of beef broth and stir to combine.
- Slowly pour the slurry into the Instant Pot.
- Stir the mixture for 5 minutes or so (keep the Instant Pot on so the liquid remains hot).
- After 5 minutes or so the sauce will thicken a bit and become more ‘gravy-like’ in texture. Pour the sauce into a serving bowl after it has thickened a bit and turn the Instant Pot off.
What is a slurry?
A slurry is just a mixture of cornstarch and water. Simply mix 2 Tbsp. of corn starch with 1/2 cup of water or beef broth and drizzle it into the slow cooker. Stir until the chili has thickened to the consistency you like.
Recipe Tips for Cooking Instant Pot Beef Roast
- It’s important to let the pressure release naturally after 70 minutes so leave it for another 20 minutes or so after cooking.
- Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid. The pot roast is now finished!
- The free Roast Perfect App makes it easy to select the right size beef roast, and which cut of beef to use for braising, for the number of people you’re serving!
- For maximum flavor and tenderness for our beef chuck roast instant pot recipe, we recommend Certified Angus Beef® brand beef – it’s the BEST beef available! It is perfectly marbled, which means that it’s seriously flavorful
Side Dishes for Pot Roast
Try these side dishes for roast beef, perfect for a pot roast:
- Creamy Mashed potatoes
- Instant Pot Risotto
- Au Gratin Potatoes
- Smashed Brussel Sprouts
- Garlic Parmesan Roasted Carrots
Roast Beef Dinner Ideas
- Beef Chuck Roast Recipe
- Slow Cooker Mississippi Pot Roast
- Dutch Oven Pot Roast
- Slow Cooker Chuck Roast
📌 Pin Instant Pot Pot Roast to save for later!
Instant Pot Recipes
- Mexican Instant Pot Chicken and Rice Soup
- Easy Beef Stew in Instant Pot
- Instant Pot Cheesecake
- Zuppa Toscana Instant Pot Soup
- Easiest Slow Cooker Brisket (Instant Pot Brisket)
- Instant Pot Mushroom Risotto
- Reverse Sear Instant Pot Prime Rib
There’s nothing better than an old-fashioned pot roast! You can see why this is one of our favorite instant pot roast recipes. If you made this recipe, let us know in the comments below and with a rating! We love to hear from you.
Instant Pot Pot Roast
🥘 Ingredients
- 3 lb. boneless chuck roast
- 2 Tbsp. vegetable oil split
- 6 cloves garlic
- 1 onion
- 1/3 cup red wine
- 1 1/2 cups beef broth split
- 15 oz tomato sauce
- 1 1/2 tsp. kosher or sea salt split
- 1/2 tsp. pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 Tbsp. corn starch
🔪 Instructions
- Mince 6 cloves of garlic and 1 onion.
- Cut a 3 lb. Certified Angus Beef ® boneless chuck roast in half. Sprinkle one side of the roasts generously with kosher or sea salt.
- Turn on Instant Pot on and set it to the ‘Saute’ setting.
- Pour 1 Tbsp. vegetable oil into the Instant Pot. Place one half of the roast (salt side down) into the pot. Sear for 4 minutes on the first side. Sprinkle the second side generously with more salt. After 4 minutes flip the roast and sear the second side for another 4 minutes. Remove the first roast and set aside.
- Repeat with the second roast. Pour another Tbsp. of vegetable oil into the pot. Place the second roast (salt side down) into the pot and sear for 4 minutes. Salt the second side, flip the meat over, and sear the second side for 4 minutes. Remove meat and set aside.
- Pour another tsp. of vegetable oil into the pot. Add the minced garlic and onions. Saute the onions for 3-4 minutes, stirring often.
- Pour 1/2 cup of red wine into the pot. Saute the garlic and onions in the wine for 5 minutes or so, stirring often. The wine should reduce to half.
- Return both roasts to the Instant Pot along with 1 cup of beef broth, 1 15 oz. can of tomato sauce, 4 sprigs fresh thyme, 1 sprig fresh rosemary, and a generous pinch of salt and pepper. Stir the liquids and submerge the meat in it.
- Place the cover on the Instant Pot and make sure it is in the locked position. Press the ‘Manual’ settings and manually set the time for 70 minutes. Allow the Instant Pot to pressurize and cook for 70 minutes.
- Allow the Instant Pot to de-pressurize naturally for 20 minutes or so when it’s finished cooking. After 20 minutes you may release the vent to allow any extra steam to escape. Remove the lid at this point.
- Remove the meat from the pot and set aside. Remove the thyme and rosemary springs and discard. Skim the top of the liquid with a ladle and remove any excess fat. Discard the excess fat.
- Place 2 Tbsp. of corn starch in 1/2 cup of beef broth. Stir until combined and then slowly add the slurry to the Instant Pot. Stir the slurry into the liquids and stir for 5 minutes or so or until the mixture has thickened a bit. Pour the sauce into a serving dish and turn the Instant Pot off.
- Serving suggestions: Serve this Instant Pot Pot Roast with roasted potatoes, mashed potatoes, or potatoes of choice. Glazed carrots or any other hearty vegetable would also make a great side dish.
Chris Collins says
You can’t beat a good pot roast and your version looks so so delicious!! Can’t wait to try 🙂
Em Beitel says
Thank you so much, Chris! We hope you love it!
Cathleen @ A Taste of Madness says
Wow, this was made in the Instant Pot?? What can’t the Instant Pot do?? This looks perfect!!
Em Beitel says
We’re obsessed with the Instant Pot. It’s so handy!
Katie says
Made this for the family and it was a hit!
Em Beitel says
Thank you, Katie! We’re really glad to hear that!
kim says
What a delicious recipe! My whole family seriously loved this!
Em Beitel says
Thank you so much, Kim! We are so happy to hear that!
Emma says
Is there anything you can’t do in the insta pot?! Amazing recipe!
Em Beitel says
Thanks so much, Emma! It’s amazing what you can do with it!