This Instant Pot Pot Roast is the ultimate comfort food recipe, featuring tender beef, perfectly cooked vegetables, and a rich, flavorful gravy, all made in one pot.
It’s a hearty, satisfying dinner that’s surprisingly easy to prepare, making it perfect for busy weeknights or cozy Sunday suppers.I remember the first time I made this recipe for my family, it was a chilly fall evening, and we were craving something warm and comforting.
The Instant Pot made the process so effortless, and the result was a classic pot roast that tasted like it had been slow-cooked all day. Now, it’s my go-to recipe whenever I want a simple yet impressive dinner that everyone loves.
What’s Inside This Recipe?
Ingredients
Here’s everything you need to create this tender, flavorful pot roast. You probably already have most of these pantry staples on hand!
- 3-5 pound beef chuck roast (use thawed or frozen; see notes)
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, but adds a nice depth of flavor)
- 1 pound baby red potatoes
- 4 large carrots, chopped into large chunks (or substitute with baby carrots; see notes)
- 1 large yellow onion, chopped
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 2 tablespoons cornstarch
You’ll also need an Instant Pot and a pair of tongs. Optional garnish: fresh thyme or parsley.
How to Make Instant Pot Pot Roast
Don’t worry if cooking a roast feels intimidating, this step-by-step guide will walk you through every detail, so you’ll feel confident and capable in the kitchen!
1. Season and Sear the Roast
Turn on your Instant Pot and set it to the sauté function. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the spice mixture all over the roast, ensuring it’s evenly coated.
Drizzle oil into the Instant Pot and let it heat for about 30 seconds. Use tongs to place the roast in the pot, letting it sear for 3-4 minutes on each side until browned. This step locks in flavor and creates a delicious crust.
2. Add Veggies and Broth
Switch the Instant Pot to the pressure cook setting on high. Place the potatoes, carrots, and onions around the roast in the pot. Pour the beef broth and Worcestershire sauce over everything.
Secure the lid, set the vent to the sealed position, and program the cooking time. Cook for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.
3. Release Pressure
When the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. Then, carefully turn the vent to the venting position to release any remaining steam. Wait for the float valve to drop before opening the lid.
4. Make the Gravy
Transfer the roast and vegetables to a serving platter. Use a handheld strainer to remove any bits from the broth in the pot. Set the Instant Pot to the soup setting and bring the broth to a boil.
Whisk together the water and cornstarch, then stir it into the boiling broth. Continue stirring until the gravy thickens. Season to taste with additional salt, pepper, or garlic powder.
5. Serve and Enjoy
Shred the roast into chunks using two forks, and spoon the gravy over the meat and vegetables. Garnish with fresh thyme or parsley for a pop of color, and get ready to dig in!
How to Serve Your Instant Pot Pot Roast
- This Instant Pot Pot Roast is a meal on its own, but you can elevate it with a few simple sides.
- Serve with a crusty loaf of bread to soak up the gravy, or pair it with a crisp green salad for a refreshing contrast.
- Mashed potatoes are another classic option if you want to swap out the baby potatoes.
Storing and Enjoying Leftovers
- Leftovers? Lucky you! Store any remaining Instant Pot Pot Roast and vegetables in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the roast and veggies in a freezer-safe container for up to 3 months.
- Reheat in the microwave, or warm everything in a skillet over low heat.
- To keep the meat tender, add a little extra gravy or broth when reheating.
Top Tips for Customizing Your Instant Pot Pot Roast
- Use Baby Carrots: If you prefer baby carrots, cook them separately. Pressure cook the roast and other vegetables first, then add baby carrots and cook for an additional 10 minutes to avoid mushy results.
- Cooking from Frozen: If your chuck roast is frozen, skip the searing step and increase the pressure cooking time by 20-30 minutes.
- Add Herbs: For an herby twist, toss a few sprigs of rosemary or thyme into the pot before pressure cooking.
- Spice it Up: Add a pinch of cayenne pepper to the broth for an extra kick of flavor.
Your Questions About Instant Pot Pot Roast Answered
Can I use a different cut of beef?
Yes! While chuck roast is the most popular choice for pot roast, you can also use brisket or round roast. Just adjust the cooking time as needed since different cuts of meat vary in tenderness.
Why is my roast tough?
If your roast isn’t as tender as you’d like, it likely needs more cooking time. Return it to the Instant Pot and pressure cook for an additional 10-15 minutes.
Can I make this recipe without an Instant Pot?
Absolutely. You can use a slow cooker instead. Sear the roast in a skillet, then transfer it to the slow cooker with the vegetables and broth. Cook on low for 8-10 hours or on high for 4-6 hours.
Can I skip the searing step?
Searing adds a lot of flavor, but if you’re short on time, you can skip it. The roast will still be delicious, especially with the spice rub and gravy.
Make this once… and it becomes a forever dinner rotation staple!
This Instant Pot Pot Roast is a game-changer for busy home cooks. It’s quick, cozy, and packed with hearty flavors that taste like they’ve been simmering all day. I hope you’ll give this recipe a try, it’s one of my family’s favorites, and I’m sure it’ll become a staple in your home too!
If you make this recipe, let me know how it turned out in the comments below. I’d love to hear your tips and variations! Don’t forget to share this recipe with your friends or tag me on social media, I can’t wait to see your delicious pot roast creations. For more comforting Instant Pot dinner recipes, check out my other easy one-pot meals.
Happy cooking!
Instant Pot Pot Roast
Ingredients
- 3-5 pound beef chuck roast use thawed or frozen; see notes
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, but adds a nice depth of flavor
- 1 pound baby red potatoes
- 4 large carrots chopped into large chunks (or substitute with baby carrots; see notes)
- 1 large yellow onion chopped
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
Season and Sear the Roast
- Turn on your Instant Pot and set it to the sauté function. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the spice mixture all over the roast, ensuring it’s evenly coated.
- Drizzle oil into the Instant Pot and let it heat for about 30 seconds. Use tongs to place the roast in the pot, letting it sear for 3-4 minutes on each side until browned. This step locks in flavor and creates a delicious crust.
Add Veggies and Broth
- Switch the Instant Pot to the pressure cook setting on high. Place the potatoes, carrots, and onions around the roast in the pot. Pour the beef broth and Worcestershire sauce over everything.
- Secure the lid, set the vent to the sealed position, and program the cooking time. Cook for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast.
Release Pressure
- When the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. Then, carefully turn the vent to the venting position to release any remaining steam. Wait for the float valve to drop before opening the lid.
Make the Gravy
- Transfer the roast and vegetables to a serving platter. Use a handheld strainer to remove any bits from the broth in the pot. Set the Instant Pot to the soup setting and bring the broth to a boil.
- Whisk together the water and cornstarch, then stir it into the boiling broth. Continue stirring until the gravy thickens. Season to taste with additional salt, pepper, or garlic powder.
Serve and Enjoy
- Shred the roast into chunks using two forks, and spoon the gravy over the meat and vegetables. Garnish with fresh thyme or parsley for a pop of color, and get ready to dig in!
