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When I’m craving a classic comfort meal but don’t have hours to watch the oven, this easy Instant Pot pot roast is my go-to. It has all the cozy flavor of a slow-cooked roast with fall-apart tender beef, savory gravy, and hearty vegetables, but it cooks in a fraction of the time. It’s special enough for Sunday dinners or holiday meals like Christmas, yet simple enough to make on a busy weeknight. Whether you are finishing up work, wrangling kids, or just want a one-pot dinner that feels comforting and satisfying, this recipe makes it easy.
5-Star Review
“Absolutely fabulous! I made it exactly as the recipe says. It was perfect. This is a forever recipe.” -Joyce
I’m all for stress-free dinners, especially when I’m short on time but still want a comforting, home-cooked meal. This recipe gives you melt-in-your-mouth tender beef and perfectly cooked vegetables with hardly any effort. My family goes big on Christmas Eve, so I made this on Christmas Day, and it was the perfect way to enjoy something cozy and special without spending the whole day in the kitchen. I tossed the chuck roast, seasonings, herbs, beef stock, and veggies into the Instant Pot in about 15 minutes and let it work its magic while I relaxed with my family. If you love a slower approach, my slow cooker pot roast has that same rich flavor. This Instant Pot version just gets it to the table faster. It even finishes with a flavorful homemade gravy, no packets or pre-made mixes needed.
Tips for Beginners
- Get tender, fall-apart meat. If your roast turns out tough, it usually needs more time or a longer natural release. Let the pressure drop naturally for at least 10 minutes before opening the lid. This helps the fibers relax and stay juicy.
- Rich, flavorful gravy. If the sauce seems thin, whisk in a quick cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and simmer on Sauté until slightly thickened. You can also skip this step for a lighter jus-style sauce.
- For deep, savory flavor. Don’t rush the sear. The caramelized crust adds major flavor to the final dish. Use Worcestershire or balsamic vinegar to enhance that umami richness, and skip the seasoning packets for a cleaner, more homemade taste.
- Best cut for pot roast. Choose a well-marbled chuck roast for the most tender, flavorful results. The fat and connective tissue break down beautifully under pressure, giving you that melt-in-your-mouth texture. Other good options include shoulder, blade, or brisket, though chuck delivers the most classic pot roast flavor.
- Cooking time. Plan for about 20 minutes per pound of meat at high pressure. A 3-pound roast needs around 60 minutes, plus a natural release for the most tender results.
Easy Instant Pot Pot Roast Recipe
Equipment
- Instant Pot
Ingredients
For Cooking the Roast:
- 3 lbs. chuck roast
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoky or sweet paprika
- 2 tbsp canola oil
- 2 tbsp butter
- 1 sweet yellow onion large, peeled & quartered
- 3 carrots large, washed & cut into 2-inch pieces
- 2 garlic cloves peeled & halved
- 1 cup low-sodium beef broth or chicken broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
If adding Root Vegetables as a Side Dish:
- 1 lb. baby Dutch yellow or baby red potatoes
- 3 carrots large, washed
- 1 sweet yellow onion large, peeled & quartered
Video
Instructions
- Set Instant Pot to “Sauté”.
- Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.3 lbs. chuck roast, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp 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 tbsp canola oil, 2 tbsp 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 sweet yellow onion, 3 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 broth
- Place the Instant Pot trivet over the broth mixture.
- Set the Instant Pot to “Pressure Cook” (or “Manual”) on HIGH and set the time for 35–40 minutes if adding root vegetables later or 55 minutes if you’re not adding.
- Place the roast on top of the trivet and top with rosemary and thyme sprigs.
- Pour in the wine, then lock the lid and set the vent to SEALING.
- If you’re adding root vegetables as a side: After the first pressure cycle finishes, quick release the steam and carefully remove the lid. Add the root vegetables (potatoes, carrots, etc.) directly to the broth around the roast. Sprinkle with additional salt and pepper if desired. Replace the lid, set to “Pressure Cook” on HIGH, and cook for 15–20 minutes. Allow a natural release when finished. The meat should be tender and flavorful, and the veggies perfectly al dente.
- When cooking is done, transfer the roast and vegetables to a platter. Discard the herb sprigs and cover with foil to keep warm.
- Set the Instant Pot back to “Sauté.”
- To make the gravy, use an immersion blender to purée the liquid and vegetables in the pot until smooth (or carefully blend in batches in a regular blender). Season to taste with salt and pepper, then simmer for 3–5 minutes to slightly thicken.
- While the gravy thickens, remove any excess fat from the roast and divide into large chunks for serving.
- Serve the roast and vegetables with the hot gravy. Enjoy!
Becky’s Tips
- If your Instant Pot doesn’t have a sauce option, sear the roast and veggies in a cast-iron pan first.
- If you want to use baby carrots: They cook faster than large chunks. Stir them in after the first cook and pressure cook for 10 more minutes.
- If cooking roast from frozen: Add 20–30 minutes to the pressure time. You can skip searing—just season the roast and start pressure cooking.
- Can I add the vegetables at the start? Technically, yes, but vegetables often end up mushy if they cook with the roast for the full time. It’s better to add them after the initial cook.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot Pot Roast Step by Step
Gather all the ingredients together.
Season the roast: Set the Instant Pot to “Sauté.” Sprinkle both sides of the 3-pound chuck roast with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp smoky or sweet paprika; set aside.
Sear the roast: Add 2 tbsp canola oil and 2 tbsp butter to the Instant Pot. When the oil is hot and shimmering, use tongs to add the roast. Sear for about 3–4 minutes without moving it, until a golden-brown crust forms. Flip the roast and sear the other side for another 3–4 minutes. Transfer the roast to a plate.
Saute the veggies: Add 1 large sweet yellow onion (peeled and quartered) and 3 large carrots (washed and cut into 2-inch pieces) to the pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to caramelize. Add 2 garlic cloves (peeled and halved) and cook for 30 seconds until fragrant.
Add broth and deglaze: Slowly pour in 1 cup of low-sodium beef, scraping the bottom of the pot with a wooden spatula to deglaze and release any browned bits.
Set the pressure cooker: Place the Instant Pot trivet over the broth and vegetable mixture. Set the Instant Pot to “Pressure Cook” (or “Manual”) on HIGH for 35–40 minutes if you’ll be adding root vegetables later, or 55 minutes if you’re not adding them.
Add remaining ingredients and seal: Place the seared roast on top of the trivet and top with 2 sprigs fresh rosemary and 2 sprigs fresh thyme. Pour in 1 cup red wine, then lock the lid and turn the vent to SEALING.
If adding root vegetables as a side: After the first pressure cycle finishes, quick release the steam and carefully remove the lid. Add 1 lb. baby Dutch yellow or baby red potatoes, 3 large carrots (washed), and 1 large sweet yellow onion (peeled and quartered) directly to the broth around the roast. Sprinkle with a little more salt and pepper if desired. Replace the lid, set to “Pressure Cook” on HIGH, and cook for 15–20 minutes. Allow a natural release when finished. The meat should be tender and flavorful, and the vegetables perfectly al dente.
Add to a platter: When cooking is done, carefully transfer the roast and vegetables to a platter. Discard the herb sprigs and cover with foil to keep warm.
Make the gravy: Set the Instant Pot back to “Sauté.” Use an immersion blender to purée the liquid and vegetables in the pot until smooth (or carefully blend in batches using a regular blender). Season to taste with additional salt and pepper, then simmer for 3–5 minutes to slightly thicken into a rich gravy. While the gravy thickens, remove any excess fat from the roast and shred it up for serving.
Serve and enjoy: Serve the tender pot roast and vegetables with the hot, homemade gravy. Enjoy!
How to Store and Reheat
Store pot roast, gravy, and vegetables in an 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 stovetop.
Let leftovers cool to room temperature, then store in freezer-safe containers up to 2 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
This dish is filled with juicy beef and hearty vegetables, so you have a 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.
More Roast Recipes we love
Our Instant Pot Pot Roast recipe was originally published 2/22/18. It was retested, reworked, and republished to be better than ever 11/26/25.
This was very good! Did as others suggested and added the potatoes and carrots on top of the roast after 30 mins in the instant pot. Another 15 mins with the veg on low, and everything was perfect.
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!