Easy Instant Pot Pot Roast Recipe

Instant Pot Pot Roast Recipe is the only recipe I need in life! Pot Roast is my absolute favorite! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. This is the BEST POT ROAST RECIPE of all time. If you're in the mood for comfort food, you have to learn how to make this Pot Roast!

4.50 from 273 votes

Easy Instant Pot Pot Roast Recipe

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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Course

Cuisine: American

Servings: servings

Author: Becky Hardin

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

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!

Video

Notes

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