This Instant Pot Pot Roast recipe is quick to prep and just as delicious as a classic recipe. Chuck roast, red wine, carrots, potatoes, broth, and just a few other ingredients cook in a pressure cooker for an easy and comforting dinner. It’s the best meal for cozy nights!
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What’s in this Instant Pot Pot Roast recipe
Making a classic pot roast in a pressure cooker is so easy thanks to quick prep time. A comforting dinner will be ready in no time!
- Chuck Roast: Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
- Broth: Use beef or chicken broth. I use low-sodium, but that’s up to you.
- Red Wine: Use a dry red wine, like a Merlot or Cabernet Sauvignon.
- Carrots: Cut into 2-inch pieces.
- Garlic: Everything needs a little garlic!
- Onions: Peel and cut onions into quarters. Sweet yellow onions work best.
- Spices: Use smoky or sweet paprika (whichever you prefer), and some salt and pepper.
- Herbs: Fresh rosemary and thyme adds the best flavor to pot roast.
Can I add carrots and potatoes to this easy pot roast?
There are some carrots in the pot roast, but you can add more vegetables to fill out your meal if you like. Add more carrots and onions, along with potatoes, to cook directly on top of the pot roast in the pressure cooker.
Instructions are included in the recipe card, but it’s as simple as throwing them in the Instant Pot along with everything else!
The roast will take about 55 minutes to cook in the pressure cooker, but you will need to allow time for the pressure release and some prep beforehand.
I estimate about half a pound (or 8 ounces) of roast per person.
Tougher cuts of meat are best for pot roast, because it will break down the longer it cooks, and become incredibly tender and juicy. I recommend using chuck roast, or you can use round cuts (like rump roast).
If cooking for a family of 4, I think the 6 quart is more than big enough, but I recommend getting an 8 quart for regular use.
The easiest option is to use an immersion blender, so you can simply puree any leftovers directly in the bottom of the pot. Otherwise, pour into a high-power blender and puree.
How to Store and Reheat Pressure Cooker Pot Roast
Store pot roast, gravy, and vegetables in airtight container. I recommend storing the gravy separately. Keep everything in the refrigerator up to 4 days.
You can reheat everything in the microwave, oven, or stove top.
How to Freeze Leftover Roast
Let leftovers cool to room temperature, then store in freezer-safe containers up to 2 months. Thaw in the fridge overnight before reheating.
What to Serve with Instant Pot Roast
This dish is filled with juicy beef and hearty vegetables, so you have pretty filling dinner as is. I always serve it along with some bread, like cheddar bay biscuits or just crusty pieces of French bread or sourdough. If you’re skipping the potatoes in the Instant Pot, make these creamy mashed potatoes instead. And for an extra cozy meal, start with this flavorful mushroom soup.
Easy Instant Pot Pot Roast Recipe
Equipment
Ingredients
For Cooking the Roast:
- 3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoky or sweet paprika
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 large sweet yellow onions peeled & quartered
- 3 large carrots washed & cut into 2-inch pieces
- 2 garlic cloves peeled & halved
- 1 cup low-sodium beef or chicken broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
If adding Root Vegetables as a Side Dish:
- 1- pound Baby Dutch Yellow or Baby Red potatoes
- 3 large carrots washed
- 1 large sweet yellow onion peeled & quartered
Instructions
- Set Instant Pot to “Sauté”.
- Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.3 pounds chuck roast, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon smoky or sweet paprika
- Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.2 tablespoons canola oil, 2 tablespoons butter
- Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.1 large sweet yellow onions, 3 large carrots, 2 garlic cloves
- Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.1 cup low-sodium beef or chicken broth
- Place the Instant Pot trivet over the vegetable/broth mixture and set the Instant Pot to “Pressure Cook or Manual” on HIGH and set for 55 minutes.
- Place the roast in the Instant Pot on top of the trivet.
- Place the rosemary and thyme sprigs on the roast.2 sprigs fresh rosemary, 2 sprigs fresh thyme
- If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.1- pound Baby Dutch Yellow or Baby Red potatoes, 3 large carrots, 1 large sweet yellow onion
- Pour the wine over the vegetables and roast.1 cup red wine
- Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.
- When the cooking time is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.
- Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.
- Set the Instant Pot to “Sauté”.
- To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn’t available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.
- While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots.
- Serve the root vegetables and roast with the hot gravy.
- Enjoy!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
What size instant pot is this recipe for? I have a small 3 qt pot. Can I use this recipe?
Hi Sharon, this recipe was tested using a 6-quart instant pot. We think you could halve the recipe for a 3-quart!
Excellent Dish!!
My root vegetables were overdone yet still delicious. Could put Root vegetables in at a later time as suggested by previous remarks. Delicious.
I altered the cooking time to 30 min on high pressure without the veggies. then 15 min on LOW pressure with the veggies.
It was perfect!
I added strained tomatoes, Worcestershire sauce, steak sauce.
My go to recipe for pot roast! Consistently tender but not dry, works with chuck and rump roasts. I cook the potatoes and carrots for the top separately, same as with a slow cooker because I don’t like them mushy. Hands down the best gravy.
Made this tonight for dinner…although the roast was really tender, it def needed more salt. The veggies on top were cooked way too long for my liking…and were more steamed than roasted. The gravy was really good…made the leftovers into stew but would have been a great base for vegetable soup.
You can certainly use full-sodium broth in this recipe to up the salt content. We would suggest holding off on adding the veggies until later if you like them more crisp!
Forgot to mention that I did use an immersion blender on the gravy veggies, before adding the side veggies to cook. I precut the carrots, rather than cutting them after cooking. Too hot to handle. Everything was perfectly cooked!
I knew 55 minutes was way too long for the veggies (and even the meat). I did the meat and gravy veggies for 45 minutes. When I checked, the meat was already VERY fall apart tender, so I took it out and put the side veggies in for 5 minutes. Perfect! Next time I’ll do the meat for 35 minutes, before checking it and adding the veggies. I believe it also depends upon the cut of meat used. You can always cook it longer, but you can’t undo it if overcooked. I didn’t use a trivit. I laid the meat on top of the gravy veggies. It was easy to lift out.
I didn’t have wine, so I used tomato paste and water to make 1 cup. I also had to use dried herbs, in place of fresh.
Thanks so much for sharing what worked for you!!
I love this recipe…when the pot roast comes out tender. My 4-star is because sometimes the roast isn’t tender and other times it is fabulous! I don’t remember the baby potatoes being in the recipe when I first made it a few years ago. I do add extra carrots, sweet potatoes, and white potatoes quartered. The gravy is the best part. Would love some advice on getting to roast to be tender every time. Thoughts?
Hi Deb, if your roast is a bit tough after cooking it, simply cook it for a bit longer! It often depends on the size and fat content of the roast, so the cook time is approximate. Try an additional 10-20 minutes!
I cook my roast in black coffee and it’s always tender, but definitely going to try this😋
This was fantastic! Extremely easy and quick and delicious. I did a 3lb arm roast for 35 minutes, then added potatoes and carrots for another 30 minutes. Meat was perfect but potatoes overdone. Love that the gravy/sauce was made out of blended carrots and onions. Much healthier than traditional roasts.
Sounds delicious, Monika!
This was so delicious 😋😋 No pictures as it was eaten too quickly 🤪 Thank you for the recipe.
Thanks for sharing, Selena!