Want tender, flavorful pot roast in a fraction of the time? Our Instant Pot recipe delivers all the comfort of traditional pot roast without the hours of waiting.
We’ve adapted our favorite Sunday dinner for the pressure cooker, using a well-marbled chuck roast and a medley of root vegetables. The Instant Pot seals in flavors while turning tough meat fall-apart tender in just over an hour. Our proven method ensures you’ll get that slow-cooked taste – tender beef swimming in rich gravy with perfectly cooked vegetables. Get ready to make pot roast a weeknight possibility.
Why You’ll Love This Instant Pot Pot Roast
This Instant Pot pot roast recipe simplifies the classic slow-cooked dinner without sacrificing any of the tastes. The pressure cooker not only cuts down cooking time but also locks in flavor and moisture, ensuring every bite of the chuck roast is succulent and delicious.
The combination of red wine and Worcestershire sauce adds a complex flavor base that is deepened by the fresh herbs. Perfect for a busy weeknight or a lazy weekend, this pot roast will leave your kitchen smelling incredible and your stomachs full and happy.
Ingredients for Instant Pot Pot Roast
- Beef Chuck roast
- Veggies: Carrots, Onion, Turnips, Parsnips
- Red wine & Beef stock
- Worcestershire sauce for richer flavor
- Kosher Salt and black pepper
- Fresh herbs: Rosemary, thyme and dried bay leaves
- Cornstarch (optional for thickening the sauce)
Substitutions
- Potatoes: Swap out turnips and parsnips for potatoes if you prefer a more traditional pot roast.
- Herbs: Feel free to use dried herbs instead of fresh if that’s what you have on hand.
- Wine: If you prefer not to cook with wine, increase the beef stock to replace the liquid volume.
How to Make Instant Pot Pot Roast
- Prep the Roast: Season the chuck roast with salt and pepper and sear it in the Instant Pot on the sauté setting until browned on all sides.
- Deglaze: Add red wine to the pot and scrape up any browned bits from the bottom with a wooden spoon.
- Pressure Cook the Roast: Add beef stock, Worcestershire sauce, vegetables, and herbs to the pot. Nestle the roast back in and cook under high pressure for 40 minutes.
- Natural Release: Allow the pressure to release naturally for 10 minutes before doing a quick release.
- Thicken the Sauce: Remove the roast and vegetables. If desired, thicken the sauce with a cornstarch slurry on the sauté setting.
- Serve: Serve the pot roast and veggies with the gravy and a sprinkle of salt and freshly ground black pepper. Garnish with thyme, pomegranate seeds, and freshly minced parsley if you want to dress it up.
Recipe Tips for tender Instapot pot roast
- Searing: Don’t skip searing the roast as it adds texture to the beef and a rich flavor to the entire dish from the fond left behind while searing.
- Natural Release: Allowing the pot to release pressure naturally helps keep the meat tender. If the chuck roast isn’t tender when you release the pressure, secure the lid again and set it for 10 more minutes.
- Cornstarch Slurry: For a thicker gravy, use the cornstarch slurry method described in the instructions. Depending on your diet, arrowroot powder is a great substitution for cornstarch.
How to Serve Instant Pot Pot Roast
Serve the pot roast and vegetables on a large platter, garnished with fresh parsley and thyme. Offer the sauce on the side for guests to add to their liking.
This dish pairs wonderfully with a side of creamy mashed potatoes, cheese brussels au gratin, or crusty bread to soak up the delicious gravy.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to three days.
To Reheat: Return the roast, veggies, and gravy to the pressure cooker set to the sauté setting or in a covered skillet over low heat to keep the roast moist. Reheat for about 7 to 10 minutes until heated through. Use caution, as the veggies will continue to soften every time you reheat.
More comforting roast recipes
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Create tender, flavorful pot roast in a fraction of the traditional time with our Instant Pot recipe. Chuck roast mingles with winter root vegetables in a rich broth, delivering all the comfort of Grandma’s Sunday dinner with modern convenience. This pressure cooker version ensures fork-tender meat and perfectly cooked vegetables every time.
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Prep the roast
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Remove the chuck roast from the package and pat dry with paper towels.
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Season all sides liberally with salt.
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Preheat your Instapot or pressure cooker to the sear setting.
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Add the chuck roast and sear for 5 to 7 minutes a side to brown.
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Set the chuck roast aside.
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Carefully pour the wine in, and using a wooden spoon, deglaze pan by scraping up the browned bits.
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Pour in the beef stock and Worcestershire sauce and stir to combine.
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Add veggies, garlic, bay leaves and herbs to the pot and nestle the roast on top, along with any juices.
Pressure Cook
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Secure the lid and set your pressure cooker for 40 minutes.
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When the cook time is over, allow the steam to release naturally for 10 minutes before carefully releasing the remaining steam.
Strain and thicken sauce
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Using a large slotted spoon, remove the chuck roast and veggies from the pressure cooker.
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Adjust the setting to sautee to bring the liquid to a boil.
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In a small bowl, whisk ¼ cup of the liquid with the cornstarch to create a slurry.
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Whisk the slurry into the liquid and allow the sauce to thicken for 5 to 7 minutes.
Serve
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Arrange the pot roast and veggies on a platter with a few spoonfuls of the broth.
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Then, strain the broth into a cup or gravy boat to serve on the side.
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Season with salt and pepper along with freshly minced parsley and thyme, if desired and serve immediately.
- Cooking time does not include the time your pressure cooker model takes to build up pressure.
- Substitute potatoes for turnips and parsnips.
- Serve with whipped horseradish cream sauce on the side.
Serving: 1serving | Calories: 390kcal | Carbohydrates: 16g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 336mg | Potassium: 1042mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3846IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 4mg
