Get the intense, slow braised flavor of traditional pot roast using your pressure cooker. This Instant Pot Pot Roast recipe is ready in half the time, without sacrificing any of the full bodied taste and texture you love in this comfort food classic.
- Why Cook Pot Roast in an Instant Pot?
- Watch: Instant Pot Roast Recipe Video
- How to Cook Pot Roast in the Instant Pot
- Chef’s Tips!
- What is the Best Meat for Pot Roast?
- How to Thicken the Gravy?
- What Size Roast Do I Need?
- Cook Time for Instant Pot Pot Roast
- More Instant Pot Meaty Main Dish Recipes
Do not let the British fool you – roast does not need to be reserved for Sunday. Frankly, I prefer my Sunday roast midweek because in my house, Sundays are for sauce.
So, just how, you may ask, am I able to make time for pot roast dinner on a work night? Easy. Instant Pot.
Before you go purist on me, please know that not only is this Instant Pot Pot Roast ridiculously easy – and relatively fast – it’s also insanely flavorful. (And if I’m being bold and brassy, better than anything I’ve ever had in a pub.)
But don’t just trust any old pot roast recipe for your Instant Pot. The additions of balsamic vinegar, tomato paste, and fresh herbs transform simple chuck roast into rich, intensely flavored pot roast with gravy.
And I’ll do you one better – Instant Pot roast is everyone friendly! The little one devoured practically every carrot (huge win), my picky oldest ate a full plate (bigger win), and my husband said this instant pot chuck roast recipe rivals his Grandmother’s recipe (gold medal win).
Seriously guys, so much winning here.
For a condensed post with “just the facts” click to view the web story for this recipe!
Why Cook Pot Roast in an Instant Pot?
So, if traditional pot roast with vegetables is such a classic, why change it up?
First and foremost, using your Instant Pot or pressure cooker takes the cooking time of this pot roast from hours and hours to just about 2 hours (including time for the pot to come to pressure and depressurize – AKA, loads of hands-off time).
But also, have you ever wanted to just… throw out your Dutch oven after braising a roast for hours? Ugh, the clean-up. Especially after gorging yourself on pot roast and potatoes. That is SO not a problem using the Instant Pot – no scrubbing or soaking required thankyouverymuch.
Watch: Instant Pot Roast Recipe Video
How to Cook Pot Roast in the Instant Pot
No need to save this easy Instant Pot Pot Roast for Sundays! This chuck roast recipe is ready in under 2 hours. Ramp up the flavor with balsamic vinegar, tomato paste, and fresh herbs layered over smaller cuts of meat. Plus, cooking the pot roast with potatoes and carrots makes it a complete one pot meal, and you’ll have leftovers.
One quick tip before you start! Choose the right cut of beef (see below) AND be sure to divide the roast in 4″ chunks – it will cook faster, plus you’ll create more surface area for browning.
- Divide the roast into 4″ chunks, pat dry, and season with salt and pepper.
- Brown the beef in batches. It isn’t necessary to brown all sides, but get a good sear on at least 2 sides.
- Remove the beef from the pot, then add the chopped garlic. Cook 1 minute, or until very aromatic.
- Deglaze the pot with vinegar, making sure to gently scrape up all those flavored browned bits! Turn off “Saute” function.
- Whisk together broth, tomato paste, and coconut aminos until smooth.
- Return beef to the pot, then pour in broth mixture. Add bay leaf and thyme.
- Arrange the potatoes then the carrots on top of the beef.
- Cook on high pressure for 50 minutes, plus a 20 minute natural pressure release.
- Remove the potatoes and carrots with a slotted spoon, then remove the beef.
- Shred the beef.
- Strain the pan sauce, skim the fat, then pour the gravy over the beef and vegetables.
- Cutting the beef into smaller 4″ chunks helps this recipe in 2 important ways: (1) it further reduces the total cooking time; (2) you’ll brown a larger surface area of the meat – this adds tons of flavor and really helps your Instant Pot pot roast achieve that “slow roasted for hours” flavor.
- Layer the vegetables properly – first potatoes, then carrots – and do NOT mix the vegetables with the beef pieces or they’ll become too soft and soggy.
- Trim any large chunks of fat from the meat. Don’t remove all of the fat (fat=flavor!) but do remove more than you would for a pot roast cooked in the oven.
- Baby Yukon gold potatoes (simply cut in half with skin on) have great flavor and a buttery texture. Baby new red potatoes also work, or mature sizes of either cut into 2-3″ chunks.
- Use whole carrots instead of baby carrots, and cut into 3-4″ chunks. Whole carrots will maintain their shape and texture, while baby carrots can easily go from cooked to mush when cooking pot roast with carrots.
- Store leftover pot roast in a sealed container in the fridge for up to 5 days. Leftover pot roast can be frozen for up to 2 months (do not freeze cooked potatoes and carrots).
What is the Best Meat for Pot Roast?
I use chuck roast. It’s cheap, readily available in a variety of sizes, and packed with lots of fat (flavor) and connective tissue (gelatin). Plus, no cutting required – perfectly cooked chuck roast falls apart beautifully even in an Instant Pot. This article from The Kitchn is a terrific resource for selecting a cut for pot roast.
How to Thicken the Gravy?
For a thicker gravy, follow these steps:
- Skim the fat, then strain to remove solids. (If you’re not sure how to skim the fat, watch this video from America’s Test Kitchen).
- Return the liquid to the instant pot.
- Press the “Saute” function and bring to a simmer.
- Add a cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp water) and simmer 3-5 minutes, or until thickened.
What Size Roast Do I Need?
You’ll want to allocate about half a pound of uncooked meat per person. A 4-pound chuck roast is more than enough for a large family dinner of 8 people, or for a smaller dinner plus leftovers (our little family of four always does the latter – the leftovers are terrific).
Cook Time for Instant Pot Pot Roast
Allocate 15-20 minutes per pound of pot roast, including the time to depressurize! These cook times also assume you have cut the chuck roast into smaller pieces and browned first.
- I found 50 minutes on high pressure plus 20 minutes to depressurize perfect for my 4-lb chuck roast.
- For a 3-lb chuck roast, start with 40 minutes on high pressure, plus 20 minutes natural release.
- For a 2-lb chuck roast, start with 25 minutes high pressure plus 15 minutes natural release.
More Instant Pot Meaty Main Dish Recipes
- Instant Pot Whole Chicken
- Instant Pot Beef Ragu
- Keto Instant Pot Chili
- Instant Pot Ham
- Instant Pot Carnitas
Did you make this instant pot pot roast recipe? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Through this article, we hope to help you understand Whole30 pot roast instant pot