Perfect Instant Pot Pot Roast Recipe

Why You’ll Love This Recipe

The Perfect Instant Pot Pot Roast Recipe delivers a classic comfort food favorite in a fraction of the time. Thanks to pressure cooking, the beef becomes fork-tender, infused with rich flavors from herbs, broth, and vegetables. This one-pot meal is ideal for busy nights when you want a hearty, homemade dinner with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

this Recipe

chuck roast (3–4 pounds)saltblack pepperolive oiloniongarlicbeef brothtomato pasteWorcestershire saucesoy saucecarrotspotatoesfresh rosemaryfresh thymebay leaf

directions

Season the chuck roast generously with salt and pepper on all sides.

Set the Instant Pot to “Sauté” mode and heat olive oil.

Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Add chopped onion and garlic to the pot, sautéing until fragrant.

Stir in tomato paste, Worcestershire sauce, and soy sauce. Scrape up any browned bits from the bottom.

Pour in the beef broth and return the roast to the pot.

Add carrots, potatoes, rosemary, thyme, and bay leaf around the roast.

Seal the Instant Pot lid and cook on “Manual” or “Pressure Cook” mode for 60 minutes.

Allow natural pressure release for 10-15 minutes, then quick release the remaining pressure.

Remove the roast and vegetables. Optionally, use the “Sauté” function to reduce the remaining liquid into a thicker gravy.

Slice or shred the roast and serve with vegetables and sauce.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 15 minutesCooking time: 60 minutesPressure release and resting time: 20 minutesTotal time: 1 hour 35 minutes

Variations

Use red wine in place of part of the broth for deeper flavor.

Add mushrooms or parsnips for more vegetable variety.

Swap soy sauce for coconut aminos to make it gluten-free.

Use a different cut like brisket or bottom round, adjusting time as needed.

Make a slurry with cornstarch to thicken the gravy.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Freeze for up to 3 months in portions with broth to retain moisture.Reheat in the microwave or on the stovetop with a splash of broth to keep it juicy.

FAQs

Can I use frozen roast?

Yes, but skip searing and increase cook time to 80–90 minutes. Ensure it fits in the pot.

What cut of beef works best?

Chuck roast is ideal for its marbling and tenderness after pressure cooking.

Do I have to sear the meat first?

It’s optional, but searing adds depth and flavor to the final dish.

Can I add other vegetables?

Yes, but add delicate veggies like peas or green beans after pressure cooking.

How can I make the gravy thicker?

Use a cornstarch slurry or reduce the sauce on “Sauté” mode after cooking.

Is it okay to skip the herbs?

Yes, but fresh rosemary and thyme enhance the flavor significantly.

Can I cook this without potatoes?

Absolutely, or substitute with sweet potatoes or turnips.

How do I keep veggies from getting mushy?

Cut them into larger chunks or add them halfway through cooking if your model allows.

What if I don’t have Worcestershire sauce?

Use balsamic vinegar or a splash of soy sauce as a substitute.

Do I need to use a natural pressure release?

Yes, to keep the meat tender and juicy without drying out.

Conclusion

This Perfect Instant Pot Pot Roast Recipe brings all the comforting, savory richness of a traditional pot roast with the speed and ease of pressure cooking. Whether it’s a chilly night or a Sunday dinner, this recipe is a dependable way to serve a satisfying, wholesome meal in just over an hour. Try it once, and it will become a treasured part of your Instant Pot collection.

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