The Best Instant Pot Pot Roast Recipe: A Quick, Comforting Classic

Name: Instant Pot Pot Roast
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 pounds beef chuck roast (boneless); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon tomato paste; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 4 medium carrots, cut into chunks; 4 medium potatoes, cut into chunks; 1 medium onion, quartered; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons water (optional, for thickening)

Published by Ilyas, Date :

July 18, 2025

Crockpot Recipes

When you think of comfort food, Instant Pot Pot Roast has to be at the top of the list. It’s the ultimate cozy meal, with tender, melt-in-your-mouth beef, hearty vegetables, and a rich, savory gravy that all come together in a fraction of the time it would take in the oven or slow cooker. The Instant Pot makes this classic dish so much easier and quicker, turning what used to be a Sunday project into a weeknight dinner that’s both satisfying and incredibly flavorful.

This pot roast is everything you want in a healthy comfort food meal: easy to make, packed with savory goodness, and perfect for feeding a crowd. The beauty of this recipe is in the simplicity—one pot, minimal prep, and your Instant Pot does all the work. Whether you’re a seasoned cook or someone who just needs a quick family meal, this pot roast is sure to become a repeat favorite in your dinner rotation.

Why You’ll Love This Recipe

If you’re like me, you’re always looking for quick family meals that feel hearty and comforting. Enter the Instant Pot, which cuts the time needed to make a delicious pot roast down to just 90 minutes! What used to be a labor-intensive, slow-simmered recipe is now a breeze. With just a few simple ingredients, you can have the tenderest beef roast, with the added bonus of cooked vegetables and a rich gravy, all in one pot.

This recipe is perfect for those busy nights when you want something comforting but don’t have hours to wait for it. And let’s not forget how great it is for meal prepping! You can make it in one go and have enough leftovers to feed your family for a couple of days or turn it into healthy meal prep options like shredded beef tacos or beef sandwiches. It’s also a budget-friendly recipe because chuck roast is a relatively inexpensive cut that, when cooked correctly, turns into a flavorful, melt-in-your-mouth meal.

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Another reason this recipe is perfect for weeknights? The Instant Pot does the heavy lifting. You don’t have to hover over a stove or check on it every few minutes. Just toss the ingredients in, set the timer, and get on with your evening. The result? A satisfying, stress-free dinner that’ll make everyone around the table happy.

What Makes This Recipe Special?

What really makes this Instant Pot Pot Roast stand out is the speed without sacrificing flavor. Traditional pot roast requires slow roasting in the oven or slow cooking for hours to achieve that melt-in-your-mouth tenderness. But with the Instant Pot’s pressure cooking method, you can enjoy the same juicy, flavorful roast in just 90 minutes. The pressure builds in the pot, breaking down the fibers in the meat much faster than traditional methods, giving you that tender texture you love.

Another thing I adore about this recipe is the simplicity. The seasoning is straightforward—salt, pepper, garlic powder, and onion powder. It’s all about letting the beef and vegetables shine. Adding in beef broth, Worcestershire sauce, and herbs like rosemary and thyme, takes the flavor to the next level without overcomplicating things. Plus, the gravy that forms from all the savory juices is just the cherry on top, making this meal feel like a restaurant-quality dinner right at home.

Ingredients

Here’s everything you’ll need to make this Instant Pot Pot Roast:

3 pounds beef chuck roast (boneless)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 medium carrots, cut into chunks
4 medium potatoes, cut into chunks
1 medium onion, quartered
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

How to Make It Step-by-Step

Season and Sear the Meat: Begin by seasoning the chuck roast with salt, pepper, garlic powder, and onion powder. Set your Instant Pot to “Sauté” mode, and once it’s hot, add the olive oil. Sear the roast on all sides until it’s nicely browned—this will create a beautiful crust that adds tons of flavor to the finished dish. Once seared, remove the roast from the pot and set it aside.
Sauté the Aromatics: In the same pot, add the tomato paste and cook it for about a minute. This step helps to caramelize the tomato paste, enhancing its flavor and adding depth to your gravy later. Next, pour in the beef broth and Worcestershire sauce, scraping up all those delicious browned bits from the bottom of the pot—this is where a lot of the flavor comes from!
Add the Vegetables and Meat: Sprinkle in the thyme and rosemary for an herbaceous kick. Then, return the roast to the Instant Pot and arrange the quartered onion, carrots, and potatoes around it. Don’t worry about being perfect—this all cooks down to tender goodness.
Pressure Cook: Seal the lid of the Instant Pot and set the valve to “Sealing”. Pressure cook on high for 60 minutes. Once the cooking time is done, allow for a natural pressure release for 15–20 minutes to keep the meat juicy and tender, then use quick release to get rid of any remaining pressure.
Make the Gravy: Remove the roast and vegetables from the pot. To make the gravy, turn the Instant Pot to “Sauté” mode again. In a small bowl, mix together the cornstarch and water to form a slurry, then stir it into the liquid in the pot. Let it cook for a couple of minutes, stirring constantly, until the gravy thickens to your desired consistency.
Shred or Slice and Serve: Slice or shred the roast, and serve it with the potatoes, carrots, and the savory gravy. You can garnish it with fresh herbs or even a dollop of sour cream for an extra layer of richness. Serve it with some healthy meal prep sides like steamed broccoli or a fresh salad for the perfect balanced meal.

Tips for Best Results

Choose the Right Cut of Beef: While chuck roast is the traditional choice for pot roast, you could also use brisket or round roast. Keep in mind that each cut has a slightly different texture, but chuck roast is the go-to for tenderness and flavor after pressure cooking.
Don’t Skip the Searing: Searing the roast before pressure cooking might seem like an extra step, but it really adds depth of flavor that will elevate your meal. If you’re in a rush, you can skip this step, but I highly recommend taking the time for that rich, caramelized crust.
Natural Pressure Release: Allowing the pot to naturally release pressure helps the meat retain moisture and tenderness. Don’t skip this step!
Gravy Perfection: If you like a thick, velvety gravy, make sure to use the cornstarch slurry. It’s optional, but it really takes this dish to the next level.

Ingredient Substitutions & Variations

Add Red Wine: For a richer, deeper flavor, substitute some of the beef broth with red wine. The acidity of the wine complements the beef beautifully, adding another layer of flavor to the gravy.
Vegetable Variations: You can easily swap out the potatoes and carrots for other root vegetables like parsnips, sweet potatoes, or turnips. Just be mindful of the cooking times, as some vegetables might soften faster than others.
Fresh Herbs: If you have fresh rosemary and thyme on hand, feel free to use them instead of dried herbs for a more aromatic flavor.
Spicy Twist: If you prefer a bit of heat, add some red pepper flakes or smoked paprika to the seasoning mix. It’ll give the roast a warm kick without overpowering the flavors.

Serving Suggestions

Serve with Rice: For a more filling meal, serve the pot roast over a bed of fluffy white rice or mashed cauliflower for a low-calorie meal that still feels indulgent.
Fresh Salad: A light, fresh salad with a tangy vinaigrette would balance the richness of the pot roast perfectly. Think mixed greens, cherry tomatoes, and a simple lemon dressing.
Crusty Bread: Nothing beats a thick slice of crusty bread to soak up that delicious gravy. It’s perfect for those who like to dip!

Pairing Ideas (Drinks, Sides, etc.)

Drinks: A glass of hearty red wine, like Cabernet Sauvignon or Merlot, pairs wonderfully with pot roast. If you prefer a non-alcoholic option, try a sparkling water with lemon or iced tea.
Sides: Serve with mashed potatoes, roasted vegetables, or even creamy mac and cheese. These side dishes enhance the flavors of the pot roast and complete the meal.

How to Store and Reheat Leftovers

In the Refrigerator: Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply microwave or warm on the stove with a splash of broth or water to keep it moist.
In the Freezer: You can freeze the pot roast (without vegetables) for up to 2 months. Thaw it overnight in the fridge before reheating.

Make-Ahead and Freezer Tips

Prep Ahead: You can season the roast and chop the vegetables the night before and store them in the refrigerator. The next day, all you have to do is toss everything into the Instant Pot and start cooking.
Freezer-Friendly: Make a big batch of this recipe, freeze individual portions, and have a high-protein microwave meal ready to go for busy days when you don’t feel like cooking.

Common Mistakes to Avoid

Undercooking the Meat: Chuck roast can be tough if not cooked long enough. Always make sure it’s fork-tender before removing it from the pot.
Skipping the Searing Step: While it’s tempting to skip searing, it really adds depth of flavor that can’t be replicated.
Not Letting the Pot Release Naturally: Allowing the Instant Pot to naturally release the pressure is key to ensuring the meat stays moist and tender. Quick release can sometimes cause the meat to be a bit drier.

Frequently Asked Questions (FAQ)

Can I use frozen beef roast?
Yes, but if you’re using a frozen roast, increase the cooking time to about 90 minutes and skip the searing step.

Can I use a different cut of beef?
Yes! You can use brisket or round roast, but the texture will vary slightly from chuck roast.

Can I skip the cornstarch for the gravy?
Absolutely! You can thicken the gravy by reducing the liquid in the Instant Pot or use arrowroot powder or flour instead of cornstarch.

Can I add more vegetables?
Yes, just keep in mind that some vegetables, like zucchini or bell peppers, cook much faster than root vegetables. Add those in closer to the end of the cooking time.

Cooking Tools You’ll Need

Instant Pot (6 or 8-quart)
Small Mixing Bowl for cornstarch slurry
Large Spoon for stirring
Cutting Board and Knife for chopping vegetables

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! This Instant Pot Pot Roast is the ultimate easy, flavorful, and comforting meal that’ll satisfy everyone around your table.