Instant Pot pot roast is the ultimate comfort food shortcut. Imagine tender, juicy beef that shreds with a fork, hearty vegetables cooked to perfection, and a savory gravy—all done in a fraction of the time it takes in the oven. With this foolproof Instant Pot method, you’ll have a Sunday-style roast dinner ready any night of the week.
If you’ve ever wished for a pot roast that cooks in under two hours but tastes like it simmered all day—this is it. The Instant Pot pot roast method locks in moisture and flavor while tenderizing even the toughest cuts of meat. With simple pantry ingredients and one pressure cooker, this recipe gives you fall-apart beef, buttery potatoes, sweet carrots, and a velvety gravy, all with minimal cleanup.
Whether it’s a cozy winter evening or you just need a satisfying one-pot meal, this is a recipe that delivers every single time.
Table of Contents
❤️ Why You’ll Love This Recipe
- One-pot meal: Meat, veggies, and gravy all cook in the same pot.
- Fast & efficient: Ready in about 90 minutes, including pressure time.
- Tender beef: Chuck roast turns melt-in-your-mouth delicious.
- Rich flavor: Simple spices + searing step = big flavor.
- Great leftovers: Even better the next day in sandwiches or bowls.
🧂 Ingredients
For the Beef:
- 1 tbsp vegetable or canola oil
- 3–5 lb boneless beef chuck roast
Seasoning Blend:
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (optional)
Vegetables:
- 1 lb baby red potatoes (halved if large)
- 1 lb carrots (cut into 2-inch pieces or use baby carrots)
- 1 large yellow onion (roughly chopped)
For the Gravy:
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch
- ¼ cup cold water
Optional for Serving:
- Fresh parsley or thyme, chopped
👨🍳 Instructions
1. Season the Roast
- Pat roast dry with paper towels.
- In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika.
- Rub seasoning all over the beef.
2. Sear the Beef
- Turn Instant Pot to Sauté. Add oil and let it heat.
- Sear roast for 2–3 minutes per side until browned.
- Remove and set aside.
3. Deglaze the Pot
- Pour in beef broth and Worcestershire.
- Scrape up brown bits with a wooden spoon. This is key for flavor!
4. Add Veggies & Pressure Cook
- Place roast back in the pot.
- Scatter potatoes, carrots, and onions around the meat.
- Close the lid, set valve to Sealing, and pressure cook:
- 60 minutes for 3 lb roast
- 80–90 minutes for 4–5 lb roast
- Let pressure release naturally for 10–15 minutes, then quick release any remaining steam.
5. Make the Gravy
- Remove meat and vegetables to a platter.
- Turn Instant Pot to Sauté.
- In a bowl, whisk together ¼ cup cold water + 2 tbsp cornstarch.
- Slowly stir slurry into the simmering broth. Cook 2–3 minutes until thickened.
6. Serve
- Shred beef with forks and arrange with vegetables.
- Spoon gravy over everything and garnish with herbs if desired.
⏱️ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 70–100 minutes
- Total Time: 90–120 minutes
- Servings: 6–8
- Difficulty: Medium
🔍 Nutrition Facts (per serving, approx.)
- Calories: 400–500
- Protein: 35g
- Fat: 20g
- Carbs: 18g
- Fiber: 3g
- Sodium: 800mg
💡 Tips & Variations
- Use a well-marbled chuck roast for the most tender results.
- Always sear the beef—it builds depth of flavor.
- Don’t skip natural pressure release—it keeps the meat juicy.
- Use Yukon golds if you prefer creamier potatoes.
- For a richer gravy, add a splash of red wine during deglazing.
❓ FAQs
Can I use a different cut of beef?
Yes—bottom round or rump roast work too, but chuck is the most tender.
How do I avoid mushy veggies?
Cut them large (2-inch chunks) or add them halfway through cooking if you prefer a firmer texture.
Can I make this ahead?
Yes! Pot roast tastes even better the next day. Store with gravy in the fridge and reheat gently.
What can I serve with it?
Try crusty bread, green beans, or a crisp salad.
Mouthwatering Instant Pot Pot Roast
Equipment
- – 6–8 qt Instant Pot
- – Tongs
- – Mixing bowls
- Whisk
Ingredients
- **For the Beef:**
- – 3–5 lb boneless chuck roast
- – 1 tbsp vegetable oil
- – 1 tsp salt
- – ½ tsp pepper
- – 1 tsp garlic powder
- – 1 tsp onion powder
- – ½ tsp smoked paprika optional
- **Vegetables:**
- – 1 lb baby red potatoes
- – 1 lb carrots cut into chunks
- – 1 large yellow onion chopped
- **Gravy:**
- – 4 cups beef broth
- – 2 tbsp Worcestershire sauce
- – 2 tbsp cornstarch
- – ¼ cup cold water
Instructions
- Rub roast with spice blend. Sear in Instant Pot on all sides.
- Deglaze pot with broth and Worcestershire. Scrape brown bits.
- Add roast and veggies. Pressure cook:
- – 60 min (3 lb)
- – 80–90 min (4–5 lb)
- Natural release 10–15 minutes. Remove roast and veggies.
- Make slurry with cornstarch + water. Stir into simmering liquid to thicken gravy.
- Shred beef, plate with veggies, and spoon over gravy.
Notes
🏁 Conclusion
This Instant Pot pot roast recipe brings all the comfort of a classic Sunday dinner, minus the all-day cooking. It’s rich, hearty, and totally satisfying—with just enough shortcuts to make it weeknight-friendly. Make it once, and it’ll become a regular in your cold-weather dinner rotation.