Name: Instant Pot Pot Roast Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 (3-pound) boneless chuck roast (excess fat trimmed); 1 yellow onion (chopped); 3 cloves garlic (minced); 1 1/2 pounds baby red potatoes (whole); 4 large carrots (cut diagonally into 2-inch pieces); Kosher salt and freshly ground black pepper (to taste; use 1 1/2 teaspoons salt and 1 teaspoon pepper for seasoning beef); 1 1/2 tablespoons canola oil; 2 tablespoons tomato paste; 1/4 cup dry red wine; 3 cups beef stock; 2 teaspoons Worcestershire sauce; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 2 bay leaves; 2 1/2 tablespoons cornstarch; 1/4 cup cold water

Jump to Recipe· 4.2 from 5 reviews

I absolutely adore a hearty meal that feels like a warm hug, and this Instant Pot Pot Roast Recipe has become one of my all-time favorites. The tender, flavorful beef combined with perfectly cooked potatoes and carrots makes it pure comfort food at its best. What’s truly magical about this recipe is how easily the Instant Pot does the heavy lifting, transforming simple ingredients into a mouthwatering dinner that brings everyone to the table with smiles. I love how the rich sauce, infused with fresh herbs and red wine, elevates every bite without requiring hours of babysitting on the stove.

Why You’ll Love This Instant Pot Pot Roast Recipe

From the first time I made this pot roast, I was blown away by the depth of flavor packed into every forkful. The combination of garlic, fresh thyme, rosemary, and a splash of red wine creates this rich, layered aroma that fills your kitchen and makes your mouth water. The beef becomes incredibly tender and juicy because the Instant Pot locks in all those savory juices, while the baby red potatoes and carrots soak up the delicious broth, making each component a star in its own right.

I also can’t get over how easy it is to prepare. This recipe is basically hands-off once you get the beef seared and the ingredients loaded in. The Instant Pot takes care of the rest, letting you focus on setting the table or catching up with family. I find it perfect for busy weeknights when I want a home-cooked meal that feels special without a ton of fuss, but it also shines for Sunday dinners or even holidays when you want a hearty centerpiece without oscillating between multiple pots and pans.

Ingredients You’ll Need

The image shows a fresh piece of raw beef with a deep red color and white fat marbled throughout, placed on a white plate. Surrounding it are several small red potatoes scattered on a white marbled surface, along with a clear glass bowl filled with bright orange sliced carrots. Next to the carrots is a light brown wooden cutting board holding green herbs including rosemary, thyme, and a large green bay leaf, with a halved onion and a whole onion nearby. There are three small clear glass containers holding dark liquids, likely broth and sauces, and a tube of green and white-labeled tomato paste. The whole setup is neat and colorful, ready for cooking. photo taken with an iphone --ar 4:5 --v 7

The ingredient list for this Instant Pot Pot Roast Recipe is wonderfully straightforward, featuring everyday staples that come together to create a rich, comforting dish. Each component adds its own unique contribution whether it’s depth of flavor, texture, or that rustic homestyle charm on your plate.

3-pound boneless chuck roast: This cut is perfect for slow cooking because it becomes tender and flavorful without drying out.
Kosher salt and freshly ground black pepper: Essential for seasoning the meat to bring out its natural flavors.

1 1/2 tablespoons canola oil: Great for searing the beef to develop a rich crust before pressure cooking.
1 yellow onion, chopped: Adds sweetness and depth as the base of the sauce.
3 cloves garlic, minced: Infuses the broth with a wonderfully aromatic punch.

2 tablespoons tomato paste: Enhances the color and adds subtle acidity, balancing the richness.
1/4 cup dry red wine: Deepens the flavor while helping to deglaze the pot after searing.
3 cups beef stock: The body of the cooking liquid, it keeps the roast moist and flavorful.

2 teaspoons Worcestershire sauce: Adds a savory, umami boost that makes the sauce irresistible.
Fresh thyme, rosemary, and bay leaves: Herb trio that lends bright, earthy notes.
1 1/2 pounds baby red potatoes: These cook perfectly in the Instant Pot, tender but not mushy.

4 large carrots, cut diagonally: Sweet, colorful vegetables that complement the beef perfectly.
2 1/2 tablespoons cornstarch: Used to thicken the sauce into a luscious gravy.

Directions

Step 1: Start by setting your 6-quart Instant Pot to the high sauté setting. This gets the pot nice and hot to brown the roast.

Step 2: Season your chuck roast generously on all sides with kosher salt and freshly ground black pepper. Heat the canola oil in the Instant Pot and add the beef, browning it evenly for about 2 to 3 minutes per side. This step locks in those savory flavors and adds a beautiful caramelized crust. Once browned, remove the roast and set it aside.

Step 3: Toss the chopped onion into the pot and cook, stirring frequently, until it becomes translucent, which takes about 2 to 3 minutes. Next, stir in the minced garlic and tomato paste, cooking until fragrant, about another minute. These steps build a flavorful base for the broth.

Step 4: Pour in the dry red wine and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. This deglazing ensures you don’t lose any flavor and prevents a burn notice on the Instant Pot.

Step 5: Stir in the beef stock, Worcestershire sauce, fresh thyme, rosemary, and bay leaves. Place the browned chuck roast back on top of the liquid. Seal the Instant Pot lid and select manual (pressure cook) on high pressure, setting the time for 45 minutes. When the cooking time ends, quickly release the pressure carefully following your manufacturer’s instructions.

Step 6: Add the baby red potatoes and diagonally sliced carrots to the pot. Seal the lid again and cook on high manual pressure for 6 minutes. Perform a quick pressure release once done.

Step 7: Remove the roast, potatoes, and carrots from the pot. Shred the beef with two forks until juicy strands are ready to soak up all that sauce.

Step 8: In a small bowl, whisk the cornstarch with 1/4 cup of cold water until smooth and set aside. This will be used to thicken the cooking juices into gravy.

Step 9: Switch the Instant Pot back to the high sauté setting and bring the liquid to a boil. Gradually stir in the cornstarch mixture and cook, stirring constantly, for 2 to 3 minutes until slightly thickened. If the gravy becomes too thick for your liking, add a bit more beef stock until it reaches the perfect consistency.

Step 10: Serve the shredded beef, tender potatoes, and carrots with the luscious gravy spooned generously on top, while everything is still piping hot.

Servings and Timing

This recipe serves about 6 hungry people comfortably, making it perfect for a family dinner or when you want leftovers for the next day. It takes roughly 15 minutes to prep the ingredients and get everything ready for the Instant Pot. The main cooking time totals about 51 minutes under pressure, plus an additional 5 to 10 minutes for natural and quick pressure releases combined. Altogether, you’re looking at approximately 1 hour and 30 minutes from start to finish, including the time to thicken the sauce and shred the beef. There’s no resting time needed here, just dig in as soon as the meal is done!

How to Serve This Instant Pot Pot Roast Recipe

A white plate sits on a white marbled surface filled with a hearty mix of food. On the left side, there are large cooked baby potatoes with a shiny brown skin layer and orange carrot pieces cut into thick sticks. The right side has shredded, dark brown cooked meat covered in a rich sauce. Fresh green rosemary sprigs are scattered on top for garnish. To the right of the plate, a black-handled fork and spoon rest on the plate’s edge in the sauce. Above the plate, there are torn pieces of brown bread with crumbs scattered on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love pairing this pot roast with classic, hearty sides that soak up every bit of that rich gravy. Mashed potatoes work beautifully instead of the baby reds if you’re seeking creamy comfort. For a splash of green and texture contrast, roasted Brussels sprouts or sautéed green beans bring freshness and crunch. I often sprinkle parsley or a bit of chopped fresh thyme over the top for a burst of color and aroma that really finishes the dish elegantly.

This dish is wonderfully versatile in presentation. You can pile the shredded beef center stage on a serving platter surrounded by the potatoes and carrots, or dish out individual servings with a generous ladle of gravy. I recommend serving it hot to best enjoy the tender meat and veggies, but it’s also delicious at room temperature for a more casual meal. For drinks, a bold red wine like a Cabernet Sauvignon or Syrah complements the beef’s robust flavors perfectly, while a rich, malty beer or a sparkling berry lemonade pairs nicely if you prefer non-alcoholic choices.

I find this recipe shines on special occasions like family gatherings and holiday feasts but is comforting enough to enjoy any cozy weeknight. Adjust portion sizes based on your guests’ appetites, but typically a generous slice of roast with a good helping of vegetables and gravy leaves everyone full and happy.

Variations

I love experimenting with this Instant Pot Pot Roast Recipe to suit different tastes and dietary needs. One easy swap is using different cuts of beef, like brisket or boneless round roast, which also become tender in the Instant Pot but offer slightly different textures. If you want a bit more veggie variety, feel free to toss in parsnips, mushrooms, or pearl onions either with the initial broth or with the potatoes and carrots for added sweetness and earthiness.

For those following gluten-free diets, rest assured this recipe is naturally gluten-free as long as your Worcestershire sauce and beef stock are gluten-free brands. For a vegetarian twist, though it won’t be a pot roast, you can pressure cook hearty mushrooms, seitan, or jackfruit with similar seasonings and vegetables to mimic the flavors and texture. Flavor variations I enjoy include adding smoked paprika or a dash of cayenne for some heat, or swapping red wine for a deep balsamic vinegar for tang and richness.

If you prefer a classic slow cooker method, this recipe translates beautifully by browning on the stovetop, then slow cooking on low for about 8 hours. However, I personally find the Instant Pot version unbeatable for speed and flavor depth without the long wait.

Storage and Reheating

Storing Leftovers

Once you’ve enjoyed your pot roast feast, store leftovers in airtight containers to keep everything fresh. I like using glass containers with tight-fitting lids, as they don’t absorb odors and reheat evenly. Leftovers will stay delicious for up to 3 to 4 days refrigerated, and the meat remains tender while the vegetables retain their texture.

Freezing

This Instant Pot Pot Roast Recipe freezes remarkably well. I recommend portioning the beef, vegetables, and gravy into freezer-safe containers or heavy-duty zip-top bags to save space. Be sure to remove as much air as possible to prevent freezer burn. Frozen portions will keep their best quality for about 3 months. When ready, thaw overnight in the fridge before reheating.

Reheating

The best way I have found to reheat leftover pot roast is gently warming it on the stovetop over low heat, stirring occasionally to distribute the gravy and prevent drying out. You can add a splash of beef stock or water if the sauce thickened too much in the fridge. Microwaving works in a pinch but tends to dry the meat and unevenly reheat the vegetables, so I recommend the stovetop method for the best texture and flavor restoration.

FAQs

Can I use a different cut of beef for this Instant Pot Pot Roast Recipe?

Absolutely! While chuck roast is ideal for its fat content and tenderness, you can also use brisket, round roast, or shoulder roast. Just keep in mind that leaner cuts like round roast may cook slightly faster and can dry out if overcooked, so monitor the timing accordingly.

Is it necessary to brown the beef before pressure cooking?

Browning the beef is highly recommended because it develops richer flavor through caramelization and adds a lovely color to the final dish. Skipping this step won’t ruin the pot roast, but you’ll miss out on those deeper savory notes and texture contrast.

Can I omit the red wine in this recipe?

Yes, you can substitute the red wine with an equal amount of beef stock, grape juice, or a splash of balsamic vinegar. The wine adds acidity and complexity, but these alternatives keep the dish flavorful while accommodating those who avoid alcohol.

How do I prevent the Instant Pot burn warning when cooking this recipe?

Make sure to properly deglaze the pot after searing the beef by scraping up all the browned bits with red wine or broth. This step prevents food from sticking and triggering the burn notice. Also, ensure there is enough liquid in the pot, and avoid letting thick sauces sit at the bottom before pressure cooking.

Can I double this recipe for a larger crowd?

You can double most of the ingredients, but be cautious not to overfill the Instant Pot. The pot should not be filled more than two-thirds full when pressure cooking. If you need to serve more people, consider making two separate batches or using a larger electric pressure cooker.

Conclusion

I truly hope you give this Instant Pot Pot Roast Recipe a try because it’s one of those dishes that feels like a little celebration in every bite. It’s simple to make, packed with flavor, and guarantees tender, juicy results that warm both your hands and your heart. Whether you’re cooking for your family or friends, this pot roast will quickly become a staple in your recipe repertoire—just like it did in mine!