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Instant Pot Pot Roast

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Instant Pot Pot Roast recipe is a classic comfort food favorite that gets a modern makeover with the convenience of the Instant Pot. Picture succulent beef, tender vegetables, and savory gravy—all cooked to perfection in a fraction of the time. Whether you’re feeding a hungry family or hosting a cozy gathering, this hearty dish is sure to steal the show.

Instant Pot Ultimate Pot Roast

What you’ll love about Instant Pot Pot Roast:

  • Time-saving convenience: The Instant Pot significantly reduces cooking time compared to traditional methods, allowing you to enjoy a delicious pot roast in a fraction of the time.
  • Tender, melt-in-your-mouth beef: The pressure cooking function of the Instant Pot helps to tenderize even the toughest cuts of meat, resulting in succulent and flavorful beef.
  • One-pot wonder: With the Instant Pot, you can cook everything in one pot, minimizing cleanup and simplifying the cooking process.
  • Versatile ingredients: Pot roast is incredibly versatile, allowing you to customize the recipe with your favorite vegetables, herbs, and seasonings to suit your taste preferences.
  • Budget-friendly meal: Pot roast is an economical dish that makes use of affordable cuts of meat, making it perfect for feeding a crowd or meal prepping for the week.
  • Perfect for meal prep: Instant Pot pot roast reheats beautifully, making it an excellent option for meal prep. Enjoy leftovers for lunches or dinners throughout the week.
  • Comfort food at its finest: There’s something inherently comforting about a warm and hearty pot roast, making it the ideal dish for cozy family dinners or comforting weeknight meals.
  • Impressive presentation: Pot roast makes for an impressive and satisfying meal that’s sure to impress guests at dinner parties or gatherings.
  • Nutrient-rich meal: Loaded with protein from the beef and vitamins and minerals from the vegetables, pot roast is a nutritious and wholesome meal option.
  • Family-friendly: Pot roast is a classic family favorite that appeals to both kids and adults alike. It’s the perfect dish for bringing loved ones together around the dinner table.

Just a few ingredients

  • 2-3 pound Chuck Roast
  • 1 onion
  • 1 cups beef broth
  • 1 cup red wine
  • 4 chopped carrots
  • 4 large potatoes in large cubes
  • 2 stalks chopped celery
  • 2 tbs Italian Seasonings
  • 3 tbs A1 steak sauce, optional
  • 3 cloves garlic
  • 2 tbs olive oil
Instant-Pot-Pot-Roast

Instant Pot Pot Roast

  • Start by setting your Instant Pot to the Saute function and adding a drizzle of olive oil to the pot. Allow it to heat up before adding the beef roast, searing it on both sides for a perfect caramelized crust, which should take about 1-2 minutes per side. This step locks in the juices and enhances the flavor of the meat.
  • Once the roast is nicely browned, carefully remove it from the Instant Pot and set it aside. In the same pot, layer the potatoes, carrots, and celery, creating a bed of vegetables to infuse the dish with hearty flavor and texture.
  • Next, scatter sliced onions and minced garlic over the vegetables, adding aromatic depth to the dish. Pour in a combination of wine and beef broth, enriching the cooking liquid with savory notes and complexity.
  • Now, return the seared roast to the Instant Pot, nestling it snugly on top of the vegetables. Generously sprinkle your favorite seasonings over the roast, along with a drizzle of A1 sauce for a burst of bold flavor.
  • Set your Instant Pot to Manual High-Pressure mode and cook for 55 minutes, allowing the flavors to meld together and the meat to become tender and succulent. Once the cooking cycle is complete, perform a natural release to allow the pressure to release gradually, ensuring optimal texture and taste.
  • Finally, carefully remove the pot roast from the Instant Pot and transfer it to a serving platter, surrounded by the flavorful vegetables. Slice the roast against the grain for maximum tenderness and serve hot, savoring each juicy bite. Enjoy the comforting and satisfying flavors of this classic dish!

Tips & Tricks

  • Choose the Right Cut: Opt for a well-marbled cut of beef, such as chuck roast or brisket, for the best results. These cuts are flavorful and become tender when cooked low and slow.
  • Sear the Meat: Before pressure cooking, sear the meat on all sides in the Instant Pot using the Saute function. This step adds depth of flavor and creates a caramelized crust on the surface of the meat.
  • Layer Ingredients: Layer the vegetables, such as potatoes, carrots, and celery, at the bottom of the Instant Pot, followed by the seared meat on top. This ensures even cooking and allows the vegetables to soak up the flavors from the meat and cooking liquid.
  • Add Aromatics: Enhance the flavor of the dish by adding aromatic ingredients like onions, garlic, and fresh herbs such as rosemary, thyme, or bay leaves. These ingredients infuse the dish with savory notes and add complexity to the flavor profile.
  • Use Liquid: Always add enough liquid, such as beef broth, wine, or water, to cover the bottom of the Instant Pot. This helps create steam, which is essential for pressure cooking and ensures the meat remains moist and tender.
  • Season Generously: Don’t skimp on seasoning. Use a combination of salt, pepper, and your favorite herbs and spices to season the meat and vegetables generously. This adds flavor to every bite of the dish.
  • Natural Release: Allow the Instant Pot to naturally release pressure after cooking for the best results. This allows the meat to rest and become more tender while preventing it from becoming dry.
  • Rest Before Serving: Allow the pot roast to rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
  • Adjust Cooking Time: If using larger or smaller cuts of meat, adjust the cooking time accordingly. A general rule of thumb is to cook for about 20-25 minutes per pound of meat on high pressure.
  • Customize to Taste: Feel free to customize the recipe to suit your taste preferences. Add additional vegetables, swap out herbs and spices, or experiment with different cooking liquids to create your perfect pot roast recipe.

FAQs about Instant Pot Pot Roast

While chuck roast is commonly used for pot roast, you can also use other cuts such as brisket or bottom round. Just keep in mind that different cuts may require slight adjustments in cooking time and may vary in tenderness.

  1. Cool Completely: Allow the pot roast to cool completely at room temperature before storing it. This helps prevent bacterial growth and keeps the meat moist.
  2. Portion Out: If you have a large amount of leftover pot roast, consider portioning it out into smaller containers. This makes it easier to reheat only what you need later on.
  3. Airtight Containers: Transfer the cooled pot roast to airtight containers or resealable bags. Make sure to remove as much air as possible to help preserve the freshness of the meat.
  4. Refrigerate: Place the containers of pot roast in the refrigerator as soon as possible after cooking. Leftovers can be stored in the refrigerator for up to 3-4 days.
  5. Freeze (Optional): If you won’t be able to consume the leftovers within a few days, consider freezing them for longer-term storage. Freeze the pot roast in airtight containers or freezer bags for up to 2-3 months.
  6. Label and Date: Don’t forget to label the containers with the contents and date before storing them in the refrigerator or freezer. This makes it easier to keep track of how long the leftovers have been stored.
  7. Reheating: When ready to enjoy the leftover pot roast, reheat it gently in the microwave, on the stovetop, or in the oven until warmed through. Add a splash of beef broth or water to help prevent the meat from drying out during reheating.

Yes, you can omit the wine and use additional beef broth or water instead. The wine adds flavor to the dish, but it’s not essential for cooking the pot roast.

To prevent the vegetables from becoming mushy, make sure to cut them into large chunks and layer them at the bottom of the Instant Pot, underneath the meat. This helps them cook more slowly and retain their texture.

Yes, you can prepare the pot roast ahead of time and store it in the refrigerator. Simply reheat it in the Instant Pot or in a covered dish in the oven until warmed through before serving.

Yes, you can freeze leftover pot roast for future meals. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

If you prefer a thicker gravy, you can mix together equal parts cornstarch and cold water to create a slurry. Stir the slurry into the cooking liquid in the Instant Pot after the pot roast has cooked and set it to Saute mode. Cook, stirring occasionally, until the gravy thickens to your desired consistency.

Yes, if you prefer your vegetables to be firmer or if you want to control their cooking time separately from the meat, you can cook them separately using the Saute function on the Instant Pot or by roasting them in the oven.

The cooking time for pot roast in the Instant Pot varies depending on the size and thickness of the meat. Generally, it takes about 60-90 minutes on high pressure, followed by a natural release of pressure.

Absolutely! Feel free to add additional vegetables such as parsnips, turnips, or mushrooms to the pot roast according to your preference. Just be mindful of the cooking time required for each vegetable to ensure they’re cooked to your liking.

Instant pot pot roast

Instant Pot Pot Roast

Yield: 4
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

The Ultimate Instant Pot Pot Roast is the perfect meal and Ultimate comfort food.

Ingredients

  • 2-3 pound Chuck Roast
  • 1 onion
  • 1 cups beef broth
  • 1 cup red wine
  • 4 chopped carrots
  • 4 large potatoes in large cubes
  • 2 stalks chopped celery
  • 2 tbs Italian Seasonings
  • 3 tbs A1 steak sauce, optional
  • 3 cloves garlic
  • 2 tbs olive oil

Instructions

  1. Set your instant pot to saute function and add a drizzle of olive oil to the pot.
  2. Allow the oil to heat up before adding the beef roast.
  3. Sear the roast on both sides for 1-2 minutes per side until a caramelized crust forms.
  4. Carefully remove the browned roast from the Instant Pot and set it aside.
  5. In the same pot, layer the potatoes, carrots, and celery to create a bed of vegetables.
  6. Scatter sliced onions and minced garlic over the vegetables for added flavor.
  7. Pour in a combination of wine and beef broth to enrich the cooking liquid.
  8. Return the seared roast to the Instant Pot, nestling it snugly on top of the vegetables.
  9. Generously sprinkle your favorite seasonings over the roast, along with a drizzle of A1 sauce for bold flavor.
  10. Set your Instant Pot to Manual High Pressure mode and cook for 55 minutes to tenderize the meat and meld the flavors.
  11. Allow for a natural release to gradually release the pressure.
  12. Carefully remove the pot roast from the Instant Pot and transfer it to a serving platter.
  13. Surround the roast with the flavorful vegetables.
  14. Slice the roast against the grain for maximum tenderness.
  15. Serve hot and enjoy the comforting flavors of this classic dish!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 830Total Fat: 40gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 188mgSodium: 513mgCarbohydrates: 51gFiber: 6gSugar: 6gProtein: 62g

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© Adventures of a Nurse
Cuisine: American / Category: Main Course

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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32 Comments

  1. Yummy, Your Recipe for Instant Pot Roast Sounds Just Amazing! Thanks So Much for Sharing b/c I’m Always on the Lookout for a New Improved Version of My Favorite Dishes! There’s Something About Eating a Hot Bowl of Pot Roast with Potatoes & Carrots When it’s Cold Outside that’s So Nostalgic! Well Thanks Again for Sharing, Have a Blessed Day! – Jana

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  4. Maybe my roast was too big or it cooked too quickly. But very tough. Flavor is good and veggies good

  5. Did this become fork tender after 35 min on high pressure? Most IP recipes call for at least 45 and even some at 90 min!

  6. I just got an instant pot. Hooray!
    Your recipe sounds tasty.
    Do you think if I added the carrots the last fifteen minutes they would not be mushy?

    My friend cooks her pot roast 45 min in the Instant Pot so I know tastes vary as do meat cuts.

    I don’t have any A-1. Been years but might be time to go buy a bottle for this recipe. Thanks for sharing it.

    Cheers,
    Anne

    1. O the A1 is completely optional 🙂 I like my veggies very soft so Yes you can add yours the last 15 minutes 🙂 but then you have to release the pressure and bring it back up again.

  7. I made this roast aas the first IP meal in my new 8qt pot! It was wonderful and took less than an hour start to finish! I opened the pot at 35 mins and found the roast tender and juicy so I took it out and did the veggies for 9 mins and they were a little soft..next time I’ll do 8 mins on the veggies. Great roast I’m sold on the insta pot for sure
    Sandy

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  9. So I basically never cook, and this is definitely a first for me (making a pot roast), and only the second time using my power cooker, so I have a dumb question lol…when it says 3 cloves of garlic, do you leave those whole, or do you mince or slice them? And I’m assuming you chop the cut the onion in fourths? When I say I’m clueless, I mean it. Haha!!

    1. LOL you can put them in whole or chop them 🙂 I did chop the onions though.

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  11. What does it mean when it says “a Normal Release”?
    And what is manual high pressure?

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