Quick and Easy Instant Pot Pot Roast Recipe

I am elated to share with you today an amazing recipe that will tantalize your taste buds and leave your mouth watering for more. This is a classic dish made modern, a pot roast recipe that is designed for ease and convenience without sacrificing flavor.

Using an Instant Pot pressure cooker not only saves time, it also makes the perfect pot roast in just an hour! The succulent beef literally falls off the bone and melds together perfectly with the vegetables cooked within.

The combination of freshly chopped herbs, aromatic garlic and onion, and the deep notes of red wine creates a delightful complexity of flavors that will transport you instantly to Vietnam. With just a few simple ingredients, you can impress your family and friends with this easy yet delicious Instant Pot Pot Roast Recipe.

Why You’ll Love This Recipe

Instant Pot Pot Roast
Instant Pot Pot Roast

Dear culinary adventurers,

You’ll surely fall in love with this Instant Pot Pot Roast recipe that you’ll find yourself making it over and over. This pot roast recipe is perfect for those hectic days when we hardly have time to prepare a wholesome dish that’s fit for a king or queen. It’s quick, easy and loaded with flavors that are sure to impress your taste buds.

The luscious blend of yellow sweet onion, carrots, baby red potatoes, fresh thyme and rosemary lends this pot roast recipe its profound flavor profile that will tantalize your taste buds. The addition of garlic cloves, paprika and black pepper further intensifies the flavor while maintaining a delicate balance to the overall taste.

Moreover, what makes this recipe extra special is the combination of two distinct types of broth: chicken broth and red wine. This creates a rich multi-layered stock that doesn’t overwhelm the beef but elevates its taste to new heights.

What’s also fantastic about this Instant Pot Pot Roast recipe is how versatile it is. It’s perfect for any mealtime whether it’s breakfast, lunch or dinner. Plus, since it’s made in an Instant Pot instead of a slow cooker or Dutch oven, it takes half the time to cook!

So why stick with bland and boring dishes when you can put exciting flavors on your table in less than two hours? This pot roast recipe will take you on a culinary journey that is both fun and satisfying. So what are you waiting for? Try this instant pot roast today and make your mealtimes worth remembering!

Ingredient List

“Fall-apart tender Pot Roast in just minutes? Yes, please!”

Below is the list of ingredients you will need for making this Instant Pot Pot Roast recipe:

Main Ingredients:

  • 3-4 lb beef chuck roast
  • 1 yellow sweet onion, chopped
  • 2 garlic cloves, minced
  • 6 baby red potatoes (halved)
  • 4 carrots (chopped into thick pieces)

Herb and Spices:

  • 1 tbsp fresh rosemary (chopped)
  • 1 tbsp fresh thyme leaves
  • 1 tsp paprika
  • Salt and black pepper to taste

Liquid Ingredients:

  • 1 cup beef broth
  • 1 cup chicken broth
  • ½ cup red wine

Other Ingredients:

  • 3 tbsp butter
  • 1 tbsp canola oil

The Recipe How-To

“This Instant Pot Pot Roast will become your new go-to comfort food.”

Now that we have all the ingredients ready, it’s time to get started. Follow these simple steps and you can enjoy Instant Pot Pot Roast in no time.

Step 1: Sear the Chuck Roast

Firstly, prepare the Instant Pot and set it to “Sauté” mode. While waiting for it to heat up, generously salt and pepper the beef chuck roast. Once the pot is hot, add in 1 tablespoon of canola oil and sear both sides of the roast. This step helps lock in the juices and create a crusty exterior that adds great texture to the meat.

Step 2: Add Vegetables and Broth

After searing the beef, remove it from the pot and set it aside on a plate. In the same pot, add 1 tablespoon of butter, chopped yellow sweet onion and crushed garlic cloves. Sauté them until they’re fragrant before adding in diced carrots, sliced baby red potato, sprigs of fresh thyme and rosemary. Give everything a good stir before adding in 1 cup each of red wine and beef broth. Stir again to make sure everything is mixed well.

Step 3: Pressure Cook

Add the seared beef back into the pot. Close the lid, set it to high pressure and cook for around 20 minutes per pound of beef. For a 3-4 pound beef chuck roast, this would be around 60-80 minutes at high pressure.

When the timer goes off, let the pressure release naturally for about 10-12 minutes before doing a quick release. Be careful not to overcook as this can turn your roast tough.

Step 4: Serve

Once done, remove the veggies from the pot and place them on a serving dish. Place the roast beef on a chopping board and slice it into pieces. Pour the remaining sauce in the pot into a small bowl to make gravy.

Instant Pot Pot Roast is perfect for dinner with the family or a simple gathering with friends. The joy of cooking with an Instant pot lies in its time-efficiency, where you can squeeze in making your favourite stew or roast on a busy day.

Substitutions and Variations

“Impress your guests with this restaurant-quality Pot Roast.”

My Dear Readers,

As I propose to share my treasured recipe with you, I must not neglect those who may wish to tweak and modify it as per their liking. Here are some substitutions and variations you can consider:

– Vegetarian: If you are a vegetarian or simply crave plant-based food, swap the beef chuck roast with a meatless alternative like jackfruit or tofu. Instead of chicken broth, use vegetable broth or even coconut milk to add depth of flavor.

– Gluten-free: This recipe is naturally gluten-free. However, make sure to check the labels of all packaged ingredients like paprika and beef broth to ensure they are not processed in a facility that also processes wheat.

– Wine-free: Red wine is critical to imparting complex flavors to the pot roast. However, if you don’t consume alcohol or don’t have any on hand, replace it with equal parts of beef broth or chicken broth.

– Herb substitutions: Feel free to switch up the herbs as per your taste preferences or what’s available in your kitchen garden. Rosemary and thyme work well together, but you could also experiment with parsley, oregano, or basil.

– Potatoes and Carrots: You can use any type of potatoes instead of baby red potatoes. Yukon golds, russets, or fingerlings would all work well. Similarly, instead of carrots, parsnips or sweet potatoes would be an excellent alternative.

Remember, do not hesitate to customize this recipe as per your preferences, for it is the freedom in cooking that improves recipes over time.

Yours in food,

Jane Austen

Serving and Pairing

“Full of flavor and packed with protein – this Pot Roast is a winner.”

A dish like this Instant Pot pot roast recipe calls for a complementary side dish to enhance its flavor hues. As an accompaniment, classic mashed potatoes can’t go wrong. Make sure to add some softened butter and milk for a rich, creamy texture.

Another superb option is garlic green beans. Tossed with garlic cloves and homemade teriyaki sauce, the crunchy texture of these greens beautifully balances the tender beef roast.

Furthermore, the richness in the pot roast flavor pairs well with a simple salad that includes fresh greens such as arugula or romaine lettuce. The earthy, fresh flavors in the salad help offset the meat’s hearty taste, adding a layer of dimension.

For wine pairing, based on personal preference and taste profile, one can opt for medium-bodied varieties like Pinot Noirs or Chianti Classico Riserva. They have notes of dark fruits and spices that work well with the herbs in the pot roast.

The simplicity of this recipe makes it a versatile option to serve for any mealtime. For lunch, it goes great on a crusty roll as a sandwich with caramelized onions or horseradish mayo spread. It is also fantastic served over rice or noodles for dinner.

Whatever way you choose to pair and serve it, this Instant Pot pot roast excites the taste buds and offers unforgettable dining experience that will make you come back for more!

Make-Ahead, Storing and Reheating

“Get ready for a taste explosion with this perfectly seasoned Pot Roast.”

With the Instant Pot Pot Roast Recipe, you can certainly make-ahead and store any leftover roast for another day. However, it is important to keep in mind that this dish is best served immediately after cooking to preserve its tender texture and rich flavor.

To begin with, let the pot roast cool down completely before storing it in an air-tight container or freezer bag. When sealing the container with the roast inside, make sure to squeeze out any excess air as it can cause freezer burn.

Reheating leftovers can be done through stovetop, microwave or oven methods depending on how much time you have. If you’re pressed for time, microwaving is the quickest option – simply place the leftovers on a microwave-safe plate and heat at medium-high heat for 3-4 minutes.

If you have more time to spare, heating over a low simmer on the stovetop or reheating in an oven at 300°F until it’s warmed through can help maintain the pot roast’s quality.

Keep in mind that if you didn’t fully cook your pot roast during the initial cooking process, you will need to get it fully cooked when reheating it. And if you have already added potatoes and carrots into the dish during the initial cooking process, consider leaving them out during reheating since they tend to become mushy and overcooked after reheating them.

Overall, reheated pot roast makes an effortless meal that doesn’t require much effort but still delivers on taste.

Tips for Perfect Results

“Fast, easy, and delicious – this Instant Pot Pot Roast has it all.”

As a chef who aspires to excellence, I know that sometimes the difference between a good meal and an amazing one is attention to detail. That’s why in this section, I’ll be sharing tips and tricks that will help you achieve the best possible results with your instant pot pot roast recipe.

First and foremost, it is vital that you generously salt and pepper the chuck roast before searing it. This will provide a nice crust on the meat and help seal in the juices as it cooks. Don’t skimp on this step!

Another thing to keep in mind is to not overcook the roast. One of the great things about using an Instant Pot is how quick and easy it is to make a delicious pot roast, but be careful not to cook it longer than necessary. Stick to 20 minutes per pound of beef for the pressure cooking time.

If you find that your pot roast is coming out tough or chewy, you may need to add some extra time to the cooking process. Alternatively, if you find that your potatoes and carrots are becoming too soft or mushy, try adding them halfway through the cooking process instead of at the beginning.

When you are ready to release the pressure from your Instant Pot after cooking, allow it to do so naturally rather than forcing a quick release. This will ensure that your meat remains tender and juicy.

For those looking for an even richer flavor profile to their pot roast, consider adding a tablespoon of paprika or 1/2 cup of red wine in addition to the other seasonings listed in the recipe. These small additions can make a big difference in taste.

Finally, food is meant to be enjoyed in good company! Serve your instant pot pot roast with friends or family and pair it with a nice glass of red wine for an unbeatable dining experience.


As with any recipe, there may be questions or concerns that arise while attempting to make the dish. To help address some common queries about instant pot pot roast, here are a few frequently asked questions and answers.

Why is my roast too tough in Instant Pot?

When preparing roast using an Instant Pot, it may be necessary to increase cooking time if it turns out tough. The longer chuck roast cooks, the more tender it becomes; therefore, adding more time may help. However, it’s important to avoid overcooking the beef in the Instant Pot by monitoring it carefully.

Do you put roast fat side up or down in Instant Pot?

To ensure maximum juiciness in our roast, let’s place it on the trivet with the fatty side facing upwards. This way, the natural oils from the fat will seep into the meat as it cooks, adding even more flavor to our dish.

Which is better pot roast in slow cooker or Instant Pot?

For vegetables that are meltingly tender and imbued with the broth’s flavor, using a slow cooker is the best option. On the other hand, if you prefer your carrots and potatoes to resemble a separate “side” dish that was cooked together with the meat, then the Instant Pot will be ideal.

Is it possible to overcook roast in Instant Pot?

When using a pressure cooker to make pot roast, it is important to avoid overcooking the meat. This can result in a dry and flavorless dish as the juices from the beef can be lost into the sauce.

Bottom Line

In conclusion, this Instant Pot Pot Roast Recipe is a must-try for anyone who loves delicious, comforting meals that are easy to make. With few ingredients and simple steps, it’s perfect for busy weeknights or any day when you crave a hearty meal that tastes like home.

So why not give this recipe a go? You’ll love the tender and juicy beef, the perfectly cooked potatoes and carrots that soak up all the flavors from the broth and spices, and the aroma of thyme and rosemary that fills your kitchen as you cook.

Plus, since it’s made in an Instant Pot or pressure cooker, it cooks faster than traditional slow roasting methods while keeping all the moisture and nutrients inside. And if you have any leftovers, they store well in the fridge or freezer and can be reheated easily for another satisfying meal.

So what are you waiting for? Grab some beef chuck roast, potatoes, carrots, onions, and herbs, fire up your Instant Pot or pressure cooker and let the magic happen. I promise you won’t be disappointed!

Instant Pot Pot Roast

Instant Pot Pot Roast Recipe

There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. This is the BEST POT ROAST RECIPE of all time. Found on line
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Prep Time 15 mins
Cook Time 50 mins
Course Main Course
Cuisine American
Servings 1 pot roast
Calories 790.7 kcal



  • 3 lbs chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smokey paprika
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 large sweet yellow onion, peeled and quartered
  • 3 large carrots, washed & cut into 2-inch pieces
  • 2 garlic cloves, peeled & halved
  • 1 cup low-sodium beef or 1 cup chicken broth
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Root Vegetables to east as a Side Dish

  • 1 lb baby red potato
  • 3 large carrots, washed
  • 1 large yellow sweet onion, peeled and quartered


  • Set Instant Pot to "Sauté".
  • Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.
  • Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
  • Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.
  • Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.
  • Place the Instant Pot trivet over the vegetable/broth/wine mixture and set the Instant Pot to "Pressure Cook or Manual" on HIGH and set for 55 minutes.
  • Place the roast in the Instant Pot on top of the trivet.
  • Place the rosemary and thyme sprigs on the roast.
  • If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.
  • our the broth over the vegetables and roast.
  • Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.
  • When the cooking time (55 minutes on Manual High) is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.
  • Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.
  • Set the Instant Pot to "Sauté".
  • To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn't available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.
  • While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots.
  • Serve the root vegetables and roast with the hot gravy.
  • Enjoy!

Add Your Own Notes


Serving: 513gCalories: 790.7kcalCarbohydrates: 27.2gProtein: 54gFat: 49.3gSaturated Fat: 20.1gCholesterol: 197.2mgSodium: 673.1mgFiber: 4.7gSugar: 6.4g
Keyword < 4 Hours, Meat, Roast Beef, Small Appliance
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