The best Instant Pot pot roast with beef, potatoes, carrots, herbs and spices, all cooked in the pressure cooker until perfectly tender. A comfort food classic that is easy to prepare and always a big hit with both kids and adults.
I love a good pot roast, but I don’t always have hours and hours to let it simmer all day. This Instant Pot pot roast is ready in a fraction of the time, but has all the same great flavors as the slow cooked version.
How do you make Instant Pot pot roast?
Start by browning your roast in the pot. Remove the roast from the pot, then saute the onions and garlic until tender. Add a little red wine to the pot, along with an assortment of herbs and spices. Next, pour in beef broth and place the roast back in the pot. Cook the roast, then manually release the pressure. Add carrots and potatoes to the pot, then bring it back to pressure and cook for a few more minutes until the veggies are tender. Remove the roast and veggies to the pot, then stir corn starch into the pot liquid to turn it into a gravy. Shred the meat, then serve with the gravy, carrots and potatoes.
Tips for the perfect dish
- It may seem counterintuitive to stop the cooking process towards the end to add the vegetables, but trust me, it’s worth the extra effort. The carrots and potatoes only take about 10 minutes to cook, so if you leave them in the pot for the time it takes for the roast to get tender, they’ll be overly soft.
- This dish will stay fresh in the refrigerator for up to 3 days, and can be frozen for 2 months.
- I typically use red or yellow baby potatoes, but you can also use larger potatoes cut into quarters.
- If you don’t want to use wine in your dish, simply add a little more beef broth instead.
What is the best roast to use for a pot roast?
I always look for a chuck roast when I’m making pot roast, as this cut of meat is inexpensive and well marbled, which makes for a tender pot roast. You can also use a rump roast, bottom round, or even a brisket with good results.
How long to cook Instant Pot pot roast
Your pot roast will need to cook for 20 minutes per pound. For a 3 pound roast like this recipe calls for, you’ll be looking at a total of 60 minutes of cook time. You can use a larger roast, simply adjust the cooking time accordingly.
This recipe is delicious as-is, but you can add other ingredients to customize the flavors to your tastes.
- Protein: Instead of beef, try making this dish with a pork shoulder roast.
- Vegetables: You can use other types of veggies in this dish such as celery, mushrooms, parsnips, or turnips.
- Flavorings: Swap out the Italian seasoning for a blend of chopped fresh herbs such as rosemary, thyme and parsley. Try adding a can of diced tomatoes for an Italian style roast. You can also top the dish with some cooked, crumbled bacon for a smoky flavor.
You simply can’t go wrong with Instant Pot pot roast – it’s a classic for good reason!
More Instant Pot Recipes to try
- Instant Pot Chili
- Instant Pot Chicken with Mushrooms
- The Best Instant Pot Beef Stew
- Creamy Instant Pot Mashed Potatoes
- Instant Pot Pork Chops
Instant Pot Pot Roast Video
Instant Pot Pot Roast
- 1 tablespoon olive oil
- 3 pound chuck roast
- salt and pepper to taste
- 1/2 cup onion chopped
- 1 tablespoon minced garlic
- 1/4 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1 teaspoon smoked paprika
- 2 pounds small potatoes whole or halved
- 1 pound carrots peeled, halved and cut into 2 inch pieces
- 2 tablespoons corn starch
- 2 tablespoons chopped parsley
- Turn the Instant Pot to saute mode. Season the roast generously all over with salt and pepper.
- Add the olive oil to the pot, then place the meat in the pot. Cook for 4-5 minutes per side or until browned.
- Remove the meat from the pot and cover to keep warm.
- Add the onion to the pot and cook for 4-5 minutes or until tender. Add the garlic and cook for 30 seconds.
- Season the vegetables with salt and pepper to taste.
- Pour the wine into the pot; let it simmer for 2-3 minutes.
- Add the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf and smoked paprika to the pot. Stir to combine.
- Place the roast back into the pot. Seal the pot, then set it to manual high pressure for 45 minutes.
- Manually release the pressure, then add the carrots and potatoes to the pot, along with salt and pepper to taste.
- Seal the pot again, then set it to manual high pressure for 15 minutes more.
- Let the pressure release naturally for 10 minutes, then manually release the pressure.
- Remove the meat and vegetables from the pot and arrange on a platter. Shred the meat with two forks.
- Discard the bay leaf from the pot, then turn the pot to saute mode and bring the liquid to a simmer.
- Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the Instant Pot. Bring to a boil and cook for 1 minute or until gravy has just thickened.
- Pour the gravy over the meat and vegetables. Sprinkle with parsley, then serve.