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close up of instant pot chuck roast on a plate with carrots and potatoes

Instant Pot Pot Roast

This Instant Pot Pot Roast recipe is the best hearty winter comfort food! It's easy to prepare and makes a great holiday meal. Simple and satisfying!
Course Main Course
Cuisine American, Instant Pot
Keyword Instant Pot Beef Roast, Instant Pot Chuck Roast, Instant Pot Pot Roast Recipe, Pot Roast
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 461kcal


  • 3 lb. boneless chuck roast
  • 2 Tbsp. vegetable oil split
  • 6 cloves garlic
  • 1 onion
  • cup red wine
  • 1 ½ cups beef broth split
  • 15 oz tomato sauce
  • 1 ½ tsp. kosher or sea salt split
  • 1 ½ tsp. pepper
  • 4 sprigs dried thyme
  • 1 Tablespoon Italian seasoning
  • 2 Tbsp. corn starch


  • Generously season all sides of your roast with salt and pepper. Set Instant Pot onto sauté mode. Once the Instant Pot is hot, add in half of your vegetable oil. Once the oil is hot, add your roast in. Sear for 4 minutes on the first side, then flip and sear the opposite side for 4 minutes. Remove roast and set aside.
    cooking instant pot chuck roast
  • Add remaining vegetable oil to the pot, along with diced onions and minced garlic. Sauté for about 3-4 minutes, stirring frequently. When soft and fragrant, add in red wine and sauté for 5 minutes, stirring frequently, until the wine reduces to half. Add in half of your beef broth, tomato sauce, dried thyme, Italian seasoning, salt, and pepper, and give it a good mix. Carefully add your roast back into the pot along with carrots and potatoes. 
    chuck roast in instant pot with potatoes and carrots
  • Secure the Instant Pot lid and pressure cook on high for 70 minutes. Once 70 minutes is up, let your Instant Pot naturally release pressure for 20 minutes.After 20 minutes, you can release any excess steam. Remove the meat from the pot and set it aside. 
    Instant pot pot roast meat on a cutting board
  • In a small bowl combine cornstarch and beef broth. Slowly add the mixture into the Instant Pot with the drippings from the beef. Stir until the mixture thickens. Serve gravy over your pot roast, and enjoy!
    instant pot chuck roast up close on a plate with potatoes and carrots in front of two bowls of green beans and mashed potatoes



  • 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.


Serving: 1serving | Calories: 461kcal | Carbohydrates: 9g | Protein: 45g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 899mg | Potassium: 875mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 6mg