Instant Pot Pot Roast

Craving a classic, cozy dinner without the all-day wait? This Instant Pot Pot Roast is tender, juicy, and packed with comfort. And yep—it’s ready in a fraction of the time.

We tried it one Sunday, and it tasted like it had been slow-cooked for hours. The beef just falls apart, and the carrots and potatoes soak up all that savory goodness.

It’s hearty, flavorful, and perfect for family dinners or meal prep. Plus, it all cooks in one pot—less mess, more flavor.

Let’s make it happen. Grab your Instant Pot and let’s cook up the coziest pot roast ever. One bite and you’ll be hooked.

Why You’ll Love This Recipe

• Rich, Deep Flavor Without the Wait: The Instant Pot builds flavor fast—searing the meat and pressure-cooking it all in one go. No need to simmer for hours.
• Hands-Off Cooking: After a quick sauté and deglaze, the pot takes care of the rest while you step away.
• Perfectly Balanced Texture: Chuck roast breaks down into juicy, tender strands. Meanwhile, the carrots and potatoes hold their shape without getting mushy.
• Full Meal in One Pot: Protein, starch, veggies—it’s all here. Add a slice of crusty bread and dinner’s done.
• Meal Prep Hero: Leftovers store well and taste even better the next day. Great for lunches or freezer meals.

What You Need to Know Before You Start

Prep & Cook Time:

• Prep Time: 20 minutes (includes chopping and seasoning)
• Cook Time: 45 minutes on high pressure
• Natural Release Time: 15 minutes
• Total Time: About 1 hour 30 minutes, start to finish

Servings:

This recipe makes a hearty roast that easily serves 6–8 people as a main dish. It’s especially good for family dinners, small gatherings, or meal prepping for the week.

Skill Level:

Beginner to Intermediate. If you’re comfortable using an Instant Pot, this will be easy. Even if it’s your first time using one, the steps are simple and clear enough to follow without stress.

Required Kitchen Tools

You don’t need a fancy setup. Here’s what I recommend having ready:

• 6-quart or larger Instant Pot – This size gives you enough space for the roast and vegetables to cook evenly.
• Cutting board + sharp knife – For prepping the veggies and trimming the roast.
• Tongs or meat fork – To easily sear and turn the roast.
• Wooden spoon or spatula – Helps with deglazing the pot after searing.
• Measuring cups + spoons – Especially for the broth and seasonings.
• Small bowl – For mixing your cornstarch slurry when you’re ready to make the gravy.

Ingredients for Instant Pot Pot Roast

This is a no-fuss recipe made with real ingredients. You’ll find most of these in your pantry or fridge already.

For the Beef:

• 3–5 lb boneless beef chuck roast
  A well-marbled chuck roast is the star of this recipe. Marbling means flavor, and as it cooks under pressure, it transforms into tender strands that practically fall apart with a fork.
• 1 tablespoon oil
  Use olive oil or a neutral vegetable oil for searing the meat. This helps lock in flavor and creates those delicious brown bits (called fond) at the bottom of the pot.
• 1 teaspoon salt
  Season generously to build a flavorful base. Don’t skip it.
• 1 teaspoon onion powder
  Adds a mild sweetness and background flavor.
• 1 teaspoon garlic powder
  Because beef + garlic is always a good idea.
• ½ teaspoon black pepper
  For a little bite and depth.
• ½ teaspoon smoked paprika (optional)
  This brings a hint of smokiness without overpowering the dish.

Note: If you like a stronger savory crust, feel free to double the spice rub and press it firmly into the roast before searing.

For the Vegetables:

• 1 lb baby red potatoes
  These are waxy, so they hold their shape well under pressure. You can leave them whole or halve them if they’re large.
• 4 large carrots
  Peel and cut into 2-inch pieces so they don’t overcook or turn to mush.
• 1 large yellow onion
  Sliced thick to bring sweetness and depth to the broth.

Optional additions: celery, parsnips, or turnips also hold up well and add variety.

For the Broth & Gravy:

• 4 cups beef broth
  This is the cooking liquid that becomes your gravy base. Go with low-sodium if you can so you can control the salt level.
• 2 tablespoons Worcestershire sauce
  A little bit goes a long way here—it adds that umami punch and enhances the beef flavor.
• ¼ cup water + 2 tablespoons cornstarch
  This simple slurry thickens your gravy at the end without clumping. Stir it well before adding.

Optional Garnish:

• Fresh parsley or thyme
  Sprinkle just before serving for a fresh pop of color and flavor. Totally optional but worth it.

Variations for Instant Pot Pot Roast

This recipe is versatile and easy to adjust based on what you have. Here are a few ways to make it your own:

• Add Red Wine: Replace 1 cup of the broth with dry red wine for deeper, richer flavor. Just be sure to let the alcohol cook off during the deglazing step.
• Use Russet or Yukon Gold Potatoes: If you don’t have baby potatoes, peel and quarter russets or use halved Yukon Golds. Just avoid very starchy varieties that break down too quickly.
• Add Fresh Herbs: Toss in a few sprigs of rosemary, thyme, or bay leaves while the roast cooks for a more aromatic flavor.
• Try Different Veggies: Root vegetables like parsnips or rutabagas work well. Green beans can be stirred in after pressure cooking and sautéed briefly.
• Make It Spicy: Add a pinch of crushed red pepper flakes or a chopped chipotle pepper to the broth for a smoky heat.

How to Make Instant Pot Pot Roast: Step-by-Step Instructions

1. Season and Sear the Roast

Start by patting the roast dry with paper towels. This helps the surface sear properly. Then rub it all over with the salt, pepper, onion powder, garlic powder, and smoked paprika.

• Turn the Instant Pot to Sauté mode and add oil.
• When hot, place the roast in the pot and sear for 3–4 minutes per side until browned. Use tongs to flip it carefully.
• Once seared, remove the roast and set it aside on a plate.

Tip: Don’t rush this step. Browning the meat gives the dish that deep, rich flavor you want in a pot roast.

2. Sauté the Onions and Deglaze

• Add the sliced onions to the pot and cook for 2–3 minutes, stirring occasionally, until they begin to soften.
• Pour in about ½ cup of beef broth and use a wooden spoon to scrape up the browned bits from the bottom. This prevents the dreaded burn warning later and adds even more flavor to the dish.

3. Add the Roast and Broth

• Return the seared roast to the Instant Pot.
• Pour in the remaining beef broth and the Worcestershire sauce.
• If you’re adding herbs like rosemary or bay leaf, now’s the time.

4. Pressure Cook

• Lock the lid and set the valve to Sealing.
• Select Manual or Pressure Cook mode and set it for:
  • 45 minutes for a 3-pound roast
  • 60 minutes for a 4–5 pound roast
• Let the pot naturally release pressure for at least 15 minutes once the timer is up. Then carefully switch to Venting to release any remaining pressure.

Note: Don’t quick release immediately. The natural release helps keep the meat tender and juicy.

5. Add the Vegetables and Cook Again

• Open the lid and add the potatoes and carrots on top of the meat.
• Close the lid again, set the valve to Sealing, and pressure cook for 10 minutes.
• Let pressure naturally release for 5 minutes, then quick release the rest.

6. Make the Gravy

• Remove the roast and vegetables from the pot and transfer to a serving platter. Cover loosely with foil to keep warm.
• Turn the Instant Pot back to Sauté mode.
• In a small bowl, whisk together ¼ cup water and 2 tablespoons cornstarch to make a slurry.
• Slowly stir the slurry into the hot broth in the pot. Stir until thickened—this takes about 3–5 minutes.
• Taste and adjust salt and pepper as needed.

7. Serve

Shred the roast gently with two forks—it should pull apart easily. Spoon the gravy over the meat and vegetables, garnish with parsley or thyme, and serve warm.

How to Serve Instant Pot Pot Roast

This dish is classic comfort food that pairs well with many sides and extras. Here are some ideas:

• Classic: Serve with the cooked potatoes and carrots, spooned with gravy.
• With Greens: Add a simple green salad or steamed green beans to balance the richness.
• Over Mashed Potatoes: If you want extra comfort, swap the baby potatoes for creamy mashed potatoes.
• In Sandwiches: Use leftover roast to make French dip sandwiches with au jus.
• With Bread: A crusty baguette or dinner rolls soak up the flavorful gravy perfectly.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze portions (meat and veggies with gravy) for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently in a skillet or microwave to avoid drying out. Add a splash of broth if needed.

Tips and Tricks for Success

• Don’t Skip Searing: It adds layers of flavor you won’t get otherwise.
• Use Natural Pressure Release: This keeps the meat tender and juicy.
• Cut Veggies Evenly: So everything cooks uniformly in the short 10-minute veggie step.
• Adjust Seasonings After Cooking: Broth can reduce, so taste and tweak salt, pepper, or Worcestershire sauce.
• Let Meat Rest: Tent with foil after cooking so juices redistribute.

Nutrition Facts (Per Serving, approx.)

Nutrient	Amount
Calories	350 kcal
Protein	35 g
Fat	18 g
Saturated Fat	6 g
Carbohydrates	15 g
Fiber	2 g
Sugars	3 g
Sodium	600 mg

Note: Nutrition varies with exact ingredients and serving sizes.

Instant Pot Pot Roast FAQs

Q: Can I use a different cut of beef?
A: Chuck roast is best for tenderness and flavor, but brisket or rump roast can work with adjusted cooking times.

Q: Can I cook this without an Instant Pot?
A: Yes, but cooking times will be much longer. Slow cooker or oven roasting methods work well but expect 3–4 hours of cooking.

Q: How do I know when the roast is done?
A: The meat should be tender enough to pull apart easily with a fork.

Q: Can I add other vegetables?
A: Yes, but add delicate vegetables like green beans after pressure cooking to avoid overcooking.

Conclusion

This Instant Pot Pot Roast recipe combines simplicity and flavor in a way that makes weeknight cooking feel special. From searing to simmering under pressure, each step builds rich depth that comes through in every bite. It’s a meal you can trust to be hearty, tender, and satisfying — without spending hours in the kitchen.