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Instant pot pot roast on a white plate with potatoes and herbs

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 747kcal
Author Christine Rooney


  • 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
  • ½ tsp. pepper
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 Tbsp. corn starch


  • 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.
    Searing beef in instant pot for pot 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.
    Sauteing veggies for instant pot pot roast
  • 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.
    Instant pot pot roast meat on a cutting board
  • 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.
    Instant pot pot roast on a white plate with potatoes and herbs



  • 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.


Calories: 747kcal | Carbohydrates: 12g | Protein: 67g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 234mg | Sodium: 613mg | Potassium: 1261mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 7.7mg