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Fork-tender Instant Pot Pot Roast served in a white bowl with baby potatoes, chunky carrots, savory gravy, and topped with a pat of butter and fresh parsley.

Easy Instant Pot Pot Roast

Fall-apart tender beef chuck roast cooked quickly and easily in the Instant Pot with hearty vegetables and rich gravy.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pot Roast
  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 4 large carrots cut into chunks
  • 3 large potatoes cut into chunks
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • salt and pepper to taste
Optional Thickener
  • 2 tablespoons cornstarch optional
  • 2 tablespoons water optional

Equipment

  • Instant Pot

Method
 

  1. Season the beef chuck roast generously with salt, pepper, and paprika on all sides.
  2. Set the Instant Pot to sauté mode and add olive oil. Once hot, sear the roast for 3–4 minutes per side until browned. Remove and set aside.
  3. Add the onion and garlic to the pot and sauté for 2 minutes until fragrant.
  4. Stir in tomato paste, then add beef broth, scraping the bottom to release browned bits.
  5. Add thyme and rosemary, then return the roast to the pot.
  6. Secure the lid and cook on high pressure for 60 minutes.
  7. Allow a natural pressure release for 10 minutes, then open the lid.
  8. Add carrots and potatoes around the roast. Close the lid and cook on high pressure for 10 more minutes.
  9. Perform a quick release. Remove vegetables and roast.
  10. Optional: Set to sauté, whisk cornstarch and water together, and stir into broth. Cook 2–3 minutes until thickened.
  11. Slice or shred the roast and serve with vegetables and gravy.

Notes

For even richer flavor, add a splash of Worcestershire sauce or red wine before pressure cooking.