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Move over slow-cooker, this Instant Pot Pot Roast recipe is going to blow your mind! This dish right here is comfort food at its best!
Pressure cooking makes an amazingly tender and flavorful pot roast that is the BEST hearty winter comfort food! It’s easy to prepare and is perfect for the holidays. Simple and satisfying.
What makes 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!
- It is so quick and easy to make without compromising on flavor. Your average pot roast takes hours to cook in the oven or slow cooker; Instant Pot Pot Roast takes 1 hour with minimal prep work!
- It uses simple ingredients. You can make this pot roast with just a handful of simple ingredients, and it will taste amazing.
- It’s budget-friendly. This is a chuck roast recipe, which is a budget-friendly cut of beef. It’s perfect for making a holiday meal on a budget!
Ingredients
- Boneless chuck roast; we recommend Certified Angus Beef ® brand for best results
- Vegetable oil, divided
- Garlic
- Onion
- Red wine
- Beef broth, divided
- Tomato sauce
- Kosher or sea salt, divided
- Pepper
- Fresh thyme
- Fresh rosemary
- Corn starch
The best part about cooking Instant Pot chuck roast is that it can be done in just an hour!
Cutting the roast into halves helps cut down on the cooking time in the pressure cooker and allows you to distribute the seasoning more evenly, giving you a more flavorful dish.
Discover more ways to cook chuck roast with our favorite Easy Chuck Roast Recipes!
How to Cook Pot Roast in Instant Pot
- Mince garlic and onion and cut your boneless chuck roast in half. Season one side of each half generously with salt.
- Set your Instant Pot to Saute mode. Add in vegetable oil. When hot, place one half of the roast, seasoned side down, into the pot. Sear for 4 minutes on the first side, then flip and sear on the opposite side for another 4 minutes. Remove, set aside, and repeat with the second half of the roast.
- Add vegetable oil to the pot along with your garlic and onions. Saute for 3-4 minutes, stirring often. When soft and fragrant, add red wine. Saute in the wine for 5 minutes, stirring frequently, until the wine reduces to about half.
- Return the roast halves to the pot along with beef broth, tomato sauce, fresh thyme, fresh rosemary, and a pinch of salt and pepper. Stir the liquids and submerge the roast in it.
- Secure the Instant Pot lid and set the timer to 70 minutes. Once 70 minutes is up, naturally release the pressure for 20 minutes or so. After 20 minutes, you can release the vent to allow any extra steam to escape before removing the lid.
- Remove the meat from the pot and set aside. Remove the thyme and rosemary sprigs and discard. Skim the top of the liquid with a ladle to remove any excess fat, and discard.
- Place corn starch in beef broth, stir until combined. Slowly add the slurry to the Instant Pot with the drippings from the roast beef. Stir until the mixture thickens, then pour the sauce into a serving dish. Serve gravy over your pot roast, and enjoy!
Recipe Tips
- It’s important to let the pressure release naturally, so leave it for another 20 minutes after cooking.
- Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
- For maximum flavor and tenderness for our pressure cooker pot roast, we recommend using Certified Angus Beef® brand beef – it’s the BEST beef available! It is perfectly marbled, which means that it’s seriously flavorful.
How Long to Cook Roast Beef in Instant Pot
You will need to cook for 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 using a slurry!
What is a slurry?
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.
We use beef broth and cornstarch to thicken the gravy for our pressure cooker chuck roast.
Side Dishes for Pot Roast
My personal favorite side dishes for this Instant Pot beef roast are Creamy Mashed Potatoes and Parmesan Garlic Roasted Carrots! This easy chuck roast is delicious over mashed potatoes with beef gravy.
Try more of our favorite side dishes for roast beef, perfect for serving with a quick pot roast:
Roast Beef Dinner Ideas
- Beef Chuck Roast Recipe
- Dutch Oven Pot Roast
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Chuck Roast
This delicious Corned Beef Recipe is also a must try!
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There’s nothing better than Instant Pot roast beef! Try it just once and you’ll know why this is one of our favorite roast beef recipes.
Try more of our Best Beef Chuck Roast Recipes!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
Instant Pot Pot Roast
Equipment
Ingredients
- 3 lb. boneless chuck roast
- 2 Tbsp. vegetable oil split
- 6 cloves garlic
- 1 onion
- ⅓ cup red wine
- 1 ½ cups beef broth split
- 15 oz tomato sauce
- 1 ½ tsp. kosher or sea salt split
- ½ tsp. pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 Tbsp. corn starch
Instructions
- Mince garlic and onion and cut your boneless chuck roast in half. Season one side of each half generously with salt.Set your 6 qt. Instant Pot to Saute mode. Add in vegetable oil. When hot, place one half of the roast, seasoned side down, into the pot. Sear for 4 minutes on the first side, then flip and sear on the opposite side for another 4 minutes. Remove, set aside, and repeat with the second half of the roast.
- Add vegetable oil to the pot along with your garlic and onions. Saute for 3-4 minutes, stirring often. When soft and fragrant, add red wine. Saute in the wine for 5 minutes, stirring frequently, until the wine reduces to about half.
- Return the roast halves to the pot along with beef broth, tomato sauce, fresh thyme, fresh rosemary, and a pinch of salt and pepper. Stir the liquids and submerge the roast in it.Secure the Instant Pot lid and set the timer to 70 minutes. Once 70 minutes is up, naturally release the pressure for 20 minutes or so. After 20 minutes, you can release the vent to allow any extra steam to escape before removing the lid.Remove the meat from the pot and set aside. Remove the thyme and rosemary sprigs and discard. Skim the top of the liquid with a ladle to remove any excess fat, and discard.
- Place corn starch in beef broth, stir until combined. Slowly add the slurry to the Instant Pot with the drippings from the roast beef. Stir until the mixture thickens, then pour the sauce into a serving dish. Serve gravy over your pot roast, and enjoy!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.
Video
Notes
- It’s important to let the pressure release naturally, so leave it for another 20 minutes after cooking.
- Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
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!