Easy Instant Pot Pot Roast Recipe

If you’re craving that deep, soul-satisfying comfort food feeling but don’t want to wait all day, this Easy Instant Pot Pot Roast Recipe is about to become your new best friend. We’re taking a humble chuck roast and transforming it into fork-tender, melt-in-your-mouth perfection, complete with hearty vegetables and a rich, savory gravy—all thanks to the magic of the Instant Pot! This recipe locks in incredible flavor quickly, making it the ultimate weeknight game-changer for a cozy family dinner. Get ready for deliciousness!

Why You’ll Love This Recipe

Trust me, this isn’t just a recipe; it’s a warm hug in a bowl. You are seriously going to love every single bite for so many reasons:

• Speedy Comfort: We get that “slow-cooked all day” flavor in a fraction of the time, making Sunday dinner a reality even on a Tuesday. This one’s a game-changer!
• Melt-in-Your-Mouth Goodness: The high-pressure cooking turns an inexpensive chuck roast into the most tender, shreddable beef you’ve ever had.
• One-Pot Wonder: Everything—from searing the meat to cooking the veggies and even making the optional gravy—happens right in the Instant Pot, keeping cleanup super simple.
• Totally Customizable: Load it up with your favorite root veggies, or just stick to the classics. It’s easy to make this dish uniquely yours!

Ingredients

This incredible pot roast requires just a handful of simple, wholesome ingredients to create a truly luscious meal. All you need is about 15 minutes of prep time! But first, let’s gather these flavor powerhouses:

• Beef Chuck Roast: This cut is the star! It’s marbled with fat and connective tissue, which breaks down beautifully under pressure, giving us that signature fall-apart texture.
• Olive Oil: Used to properly sear the beef, which is a crucial step for building deep, caramelized flavor (that yummy browned crust!).
• Large Onion: Adds a fundamental savory base and sweetness to the broth as it cooks down.
• Garlic: Because everything is better with a good dose of minced garlic! It provides depth and aroma.
• Carrots and Potatoes: The essential root vegetables that soak up all the delicious broth and complete the hearty meal. Use starchy potatoes for the best texture!
• Beef Broth: This is the liquid gold for the Instant Pot; it creates the steam needed for pressure cooking and becomes the base for our rich gravy.
• Tomato Paste: A small spoon of this adds a huge boost of savory umami depth to the sauce. Don’t skip it!
• Dried Thyme and Dried Rosemary: The classic, fragrant herbs that give pot roast its signature earthy, cozy flavor.
• Paprika, Salt, and Pepper: Your essential seasoning trio. The paprika adds a lovely color and subtle, sweet pepperiness to the crust of the roast.
• Cornstarch and Water (Optional): This little slurry is the trick to creating a thick, gorgeous, spoon-coating gravy at the very end.

Note: The exact measurements and quantities for all these ingredients will be found right under the article in the full recipe card!

How to Make the Easy Instant Pot Pot Roast

Making this pot roast is surprisingly hands-off once the Instant Pot takes over. Get ready for your kitchen to smell absolutely incredible!

Step 1: Season and Sear the Beef

You want to start by coating that beautiful chuck roast generously with the salt, pepper, and paprika. This is where the magic begins! Set your Instant Pot to Sauté mode, add the olive oil, and sear the roast for 3–4 minutes on each side until you have a deep, lovely brown crust. Remove the roast and set it aside—you’ve already built a ton of flavor!

Step 2: Sauté Aromatics and Deglaze

Now, toss the sliced onion and minced garlic into the pot and sauté for about 2 minutes until they smell heavenly. Stir in the tomato paste, then pour in the beef broth. Make sure to scrape the bottom of the pot with a wooden spoon—those browned bits (called fond) are pure flavor gold and prevent the dreaded “Burn” notice.

Step 3: Pressure Cook the Roast

Stir in your thyme and rosemary, then return the roast to the pot. Secure the lid, set the vent to Sealing, and cook on High Pressure for 60 minutes. Once the time is up, let it naturally release pressure for 10 minutes (this keeps the roast extra tender!) before carefully opening the lid.

Step 4: Cook the Vegetables

Add your chunky carrots and potatoes around the roast. Close the lid again (set the vent back to Sealing) and cook on High Pressure for just 10 more minutes. The vegetables will become perfectly tender without turning into mush.

Step 5: Finish and Thicken

Perform a quick pressure release, then remove the vegetables and the roast to a cutting board. If you want that classic, rich gravy (and trust me, you do!), set the Instant Pot back to Sauté. Whisk together the cornstarch and water, and pour it into the remaining broth. Stir and cook for about 2–3 minutes until the sauce has thickened nicely. Slice or shred the roast, then serve it immediately with the cozy vegetables and a generous drizzle of that savory gravy!

Pro Tips for Making the Recipe

A few little secrets from my kitchen to yours to make sure your pot roast is absolutely epic:

• Don’t Skip the Sear: That deep brown crust you create in Step 1 adds layers of flavor that you can’t achieve with just pressure cooking. Searing is mandatory for a rich taste!
• Deglaze Thoroughly: Scraping up every little browned bit after searing is vital. This action releases concentrated flavor into your broth and ensures your Instant Pot works without any errors.
• Cut Veggies Large: When you chop the carrots and potatoes, make the chunks large (about 1.5 to 2 inches). This prevents them from overcooking and turning mushy during the second pressure cycle.
• Rest the Meat: After cooking, letting the roast rest for a few minutes before slicing or shredding allows the juices to redistribute, resulting in incredibly moist beef.

How to Serve

This Instant Pot Pot Roast is a full meal all on its own, but here are a few ways to serve it to make it even more fun:

• Classic Comfort: Serve it in shallow bowls with the rich gravy poured directly over the top and a side of crusty bread for dipping.
• The Ultimate Sandwich: Shred the leftovers and pile them high on toasted rolls with a little provolone cheese for a decadent, beefy sandwich.
• Creamy Pairings: If you didn’t include the potatoes, this pairs perfectly with a side of creamy mashed potatoes or polenta to soak up all that incredible sauce!

Make Ahead and Storage

A dish this good means you absolutely want leftovers! Luckily, it stores and reheats beautifully.

Storing Leftovers

Once cooled, place the leftover roast, vegetables, and any remaining gravy in an airtight container. It will keep perfectly in the refrigerator for up to 3 to 4 days.

Freezing

Pot roast is excellent for freezing! Place the meat, vegetables, and gravy in a freezer-safe container or heavy-duty freezer bag, making sure to remove as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

The easiest way to reheat is gently in the microwave or, for a larger portion, in a pot on the stove over low heat until warmed through, adding a splash of broth if it seems too dry.

FAQs

1. Why do I cook the meat and vegetables at separate times?

The timing is the trick to a perfect pot roast! The beef needs a long time under high pressure (60 minutes plus a natural release) to become fork-tender. If you were to add the delicate vegetables at the beginning, they would completely disintegrate into mush. Cooking them in a second, shorter cycle (10 minutes) ensures they are perfectly tender yet still hold their shape.

2. Can I use a different cut of beef for this recipe?

Yes, you can, but the chuck roast is the gold standard because of its fat content, which leads to the best flavor and texture. If you need a substitute, look for a bottom round or rump roast, but be aware these are leaner cuts and might not shred quite as easily. Avoid using a delicate cut like sirloin.

3. What if my Instant Pot shows the “Burn” message?

The “Burn” notice usually means something is stuck to the bottom of the pot. The most common culprit is not fully scraping up the browned bits after searing the beef (Step 2). If you get this message, do a quick release, open the pot, add a little more liquid, scrape the bottom thoroughly one more time, and then restart the pressure cooking cycle.

4. How can I make the gravy thicker without cornstarch?

If you prefer to skip the cornstarch or don’t have it, you can use a few different thickening methods! One excellent trick is to remove about 1/2 cup of the cooked carrots and potatoes, blend them with a little of the broth until smooth, and then stir that purée back into the remaining broth on Sauté mode. This adds body and flavor without any added flour or starch!