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Instant Pot pot roast with carrots and potatoes, all topped with parsley.

Instant Pot Pot Roast

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.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 498kcal
Author Sara Welch


  • 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.



Calories: 498kcal | Carbohydrates: 24g | Protein: 49g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 162mg | Sodium: 606mg | Potassium: 1523mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9655IU | Vitamin C: 18mg | Calcium: 107mg | Iron: 9mg