Instant Pot Pot Roast Recipe

There’s something magical about coming home to the aroma of a perfectly cooked pot roast, and with the Instant Pot, you can achieve that comfort food perfection in a fraction of the time. This Instant Pot pot roast recipe transforms a tough cut of beef into incredibly tender, fall-apart meat surrounded by perfectly cooked vegetables and rich, savory gravy.

Gone are the days of waiting 6-8 hours for your pot roast to cook. With this recipe, you’ll have a restaurant-quality meal on your table in just over an hour. Let me walk you through every step to create the most delicious, tender pot roast your family has ever tasted.

What is Instant Pot Pot Roast?

Instant Pot pot roast is a modern take on the classic comfort food that traditionally takes hours to cook in the oven or slow cooker. Using the pressure cooking function of the Instant Pot, we can break down the tough connective tissues in chuck roast in just 60-90 minutes, creating incredibly tender meat that practically falls apart at the touch of a fork.

The beauty of this method lies in the sealed environment that locks in moisture and flavors while the high pressure speeds up the cooking process. The result is a pot roast that tastes like it’s been simmering all day, complete with tender vegetables and a rich, flavorful gravy.

Ingredients List for Instant Pot Pot Roast

• 3-4 pound chuck roast, trimmed of excess fat
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, cut into quarters
• 4-5 medium carrots, cut into 2-inch pieces
• 1 pound baby potatoes, halved (or 3-4 large potatoes, cut into chunks)
• 3-4 celery stalks, cut into 2-inch pieces
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 packet onion soup mix (or homemade seasoning blend)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 3 tablespoons cornstarch
• 3 tablespoons cold water (for gravy)
• Fresh parsley for garnish

How to Cook Instant Pot Pot Roast: A Step-by-Step Guide

Creating the perfect Instant Pot pot roast is easier than you might think. Follow these detailed steps to ensure your roast turns out tender, flavorful, and absolutely delicious every time.

1. Prepare the Roast:

• Remove the chuck roast from the refrigerator 30 minutes before cooking to bring it to room temperature.
• Pat the roast completely dry with paper towels, as this helps achieve better browning.
• Season generously on all sides with salt and black pepper.
• If your roast is particularly large, you may want to cut it in half for more even cooking.

2. Sear the Meat:

• Turn on your Instant Pot and select the “Sauté” function on high heat.
• Add the olive oil and let it heat until shimmering.
• Carefully place the seasoned roast in the pot and sear for 3-4 minutes on each side until deeply browned.
• Don’t skip this step – the browning creates incredible flavor through the Maillard reaction.
• Remove the seared roast and set aside on a plate.

3. Build the Flavor Base:

• In the same pot with the remaining oil and browned bits, add the minced garlic.
• Sauté for about 30 seconds until fragrant, being careful not to burn it.
• Add the tomato paste and cook for another minute, stirring constantly.
• Pour in about ½ cup of the beef broth and scrape up all the browned bits from the bottom of the pot with a wooden spoon.

4. Add Liquids and Seasonings:

• Stir in the remaining beef broth, Worcestershire sauce, and onion soup mix.
• Add the dried thyme, rosemary, and bay leaf.
• Mix everything together until the onion soup mix is fully dissolved.
• The liquid should come about halfway up the sides of the roast when you return it to the pot.

5. Pressure Cook the Roast:

• Return the seared roast to the Instant Pot, nestling it into the liquid.
• Add the quartered onion around the roast.
• Secure the Instant Pot lid and make sure the pressure valve is set to “Sealing.”
• Select “Manual” or “Pressure Cook” on high pressure for 60 minutes for a 3-pound roast (add 15 minutes for every additional pound).

6. Natural Pressure Release:

• When the cooking time is complete, allow the pressure to release naturally for 15 minutes.
• After 15 minutes, carefully turn the valve to “Venting” to release any remaining pressure.
• Wait for the float valve to drop before opening the lid.

7. Add the Vegetables:

• Carefully remove the roast and onions, setting them aside on a platter and covering with foil.
• Add the carrots, potatoes, and celery to the cooking liquid in the Instant Pot.
• Secure the lid again and pressure cook on high for 4 minutes.
• Do a quick pressure release this time.

8. Make the Gravy:

• Remove the vegetables and arrange them around the roast on your serving platter.
• Remove the bay leaf from the cooking liquid.
• Select “Sauté” function and bring the liquid to a simmer.
• Mix the cornstarch and cold water in a small bowl to create a slurry.
• Slowly whisk the slurry into the simmering liquid and cook for 2-3 minutes until thickened.
• Taste and adjust seasoning with salt and pepper as needed.

Substitutions and Variations

This Instant Pot pot roast recipe is incredibly versatile. Here are some substitutions and variations you can try to customize it to your family’s preferences:

• Meat Options: While chuck roast is traditional, you can use bottom round roast, rump roast, or even short ribs for different textures and flavors.
• Vegetable Swaps: Try parsnips instead of carrots, sweet potatoes instead of regular potatoes, or add mushrooms for extra umami flavor.
• Herb Variations: Fresh herbs like rosemary, thyme, or sage can be used instead of dried. Use three times the amount of fresh herbs.
• Liquid Alternatives: Replace some of the beef broth with red wine for a richer flavor, or use mushroom broth for a deeper taste.
• Seasoning Packets: Instead of onion soup mix, try ranch dressing mix or create your own blend with onion powder, garlic powder, and herbs.

Common Mistakes to Avoid

Avoid these common pitfalls to ensure your Instant Pot pot roast turns out perfectly every time:

• Skipping the Searing Step: This crucial step develops flavor and shouldn’t be rushed or skipped entirely.
• Using Too Much Liquid: The Instant Pot requires less liquid than traditional methods; too much will dilute the flavors.
• Cutting the Roast Too Early: Let the meat rest for 10-15 minutes after cooking before slicing to retain juices.
• Overcooking the Vegetables: Adding vegetables during the natural pressure release prevents them from becoming mushy.
• Not Using Natural Pressure Release: Quick release can make the meat tough; natural release ensures tenderness.

How to Serve Instant Pot Pot Roast

Instant Pot pot roast is a complete meal in itself, but there are several ways to enhance your dining experience. Serve the sliced roast alongside the tender vegetables and generous spoonfuls of the rich gravy.

A side of warm dinner rolls or crusty bread is perfect for soaking up the delicious gravy. For a lighter touch, add a simple green salad with vinaigrette to cut through the richness of the meal. Mashed potatoes, even though you have potatoes in the pot roast, make an excellent addition for those who want extra comfort food satisfaction.

Presentation Ideas for Instant Pot Pot Roast

Transform your pot roast from a simple family dinner to an elegant presentation with these ideas:

• Family Style Platter: Arrange the sliced roast in the center of a large platter, surround with colorful vegetables, and drizzle gravy over everything.
• Individual Plates: Serve each portion on warmed plates with vegetables artfully arranged alongside the meat.
• Rustic Presentation: Serve directly from a beautiful Dutch oven or ceramic serving dish for a cozy, homestyle feel.
• Garnish Touches: Sprinkle fresh chopped parsley or chives over the finished dish for a pop of color and fresh flavor.

Instant Pot Pot Roast Recipe Tips

Here are my best tips for achieving pot roast perfection every time:

• Choose the Right Cut: Chuck roast is ideal because it has enough marbling and connective tissue to become tender under pressure.
• Don’t Trim All the Fat: A little fat adds flavor and helps keep the meat moist during cooking.
• Room Temperature Matters: Let your roast come to room temperature before cooking for more even results.
• Use a Meat Thermometer: The internal temperature should reach 195-205°F for optimal tenderness.
• Slice Against the Grain: This makes even the most tender meat easier to chew.
• Save the Cooking Liquid: The leftover gravy makes an excellent base for soups or can be frozen for future use.

How to Store Instant Pot Pot Roast

Proper storage will help you enjoy your pot roast for days to come. Allow the pot roast to cool completely before storing, which should happen within 2 hours of cooking for food safety.

Transfer the sliced meat, vegetables, and gravy to separate airtight containers. The pot roast will keep in the refrigerator for 3-4 days. For longer storage, you can freeze the meat and gravy for up to 3 months, though the texture of the vegetables may change after freezing.

When reheating, add a splash of beef broth to prevent the meat from drying out. Gentle reheating in the microwave or on the stovetop works best to maintain the tender texture.

Frequently Asked Questions (FAQs)

Q: Can I cook a frozen pot roast in the Instant Pot?
A: Yes, you can cook a frozen roast, but add about 30 minutes to the cooking time and skip the searing step. The texture won’t be quite as good as with a thawed roast, but it’s still delicious.

Q: Why is my pot roast tough?
A: If your pot roast is tough, it likely didn’t cook long enough. Chuck roast needs time for the connective tissues to break down. Try cooking for an additional 15-20 minutes.

Q: Can I double this recipe?
A: You can cook two smaller roasts, but don’t exceed the maximum fill line on your Instant Pot. You may need to adjust cooking times slightly for larger quantities.

Q: What if I don’t have onion soup mix?
A: Make your own by combining 2 tablespoons onion powder, 1 tablespoon garlic powder, 1 teaspoon salt, and 1 teaspoon dried herbs.

Q: Can I make this recipe dairy-free?
A: Yes, this recipe is naturally dairy-free. Just make sure your beef broth doesn’t contain any dairy products.

Q: How do I know when the pot roast is done?
A: The meat should easily shred with a fork and have an internal temperature of 195-205°F for optimal tenderness.

Conclusion

This Instant Pot pot roast recipe has revolutionized how I approach this classic comfort food. What once took an entire day can now be accomplished in just over an hour, without sacrificing any of the tender, fall-apart texture or rich, satisfying flavors we all crave.

The beauty of this recipe lies not just in its speed, but in its reliability. Every time I make it, I’m guaranteed perfectly tender meat, flavorful vegetables, and a rich gravy that ties everything together beautifully. It’s become my go-to recipe for busy weeknights when I want something special, Sunday family dinners, and even when entertaining guests.

I encourage you to make this recipe your own by experimenting with different vegetables, seasonings, and accompaniments. The basic technique will always yield fantastic results, giving you the confidence to customize based on your family’s preferences. Happy cooking, and enjoy every bite of this incredibly satisfying meal!