Instant Pot Pot Roast Recipe: Let’s face it: a juicy, fall-apart tender pot roast is the ultimate comfort food. But spending hours tending to a slow cooker or Dutch oven? Not exactly ideal for our busy lives. Enter the Instant Pot—a game-changer for home cooks. With this powerful kitchen appliance, you can transform a tough cut of meat into a melt-in-your-mouth masterpiece in a fraction of the time.
What makes this recipe so appealing? It’s simple, customizable, and incredibly forgiving. It doesn’t matter if you’re a rookie in the kitchen or a seasoned cook—this is one of those recipes you’ll want to keep in your back pocket for Sunday dinners, cozy winter nights, or anytime you’re craving a satisfying, one-pot meal.
Ready to get started? Let’s dig into everything you need, from ingredients to the step-by-step breakdown. By the end, you’ll be a pot roast pro!
Benefits of Cooking Pot Roast in an Instant Pot
Why choose an Instant Pot for making pot roast over traditional methods like oven roasting or a slow cooker? One word: efficiency. Traditional pot roast recipes often require 3-4 hours of slow cooking. With an Instant Pot, you’re looking at less than 90 minutes—start to finish—for a similar, if not better, result.
One major benefit of pressure cooking is how it locks in moisture and flavor. When you roast meat in the oven or simmer it on the stove, you risk drying it out. But in an Instant Pot, everything is sealed tight, which means all the savory juices and natural flavors stay exactly where they belong—inside the meat and veggies.
Another perk? Minimal cleanup. Since you’re browning the meat, sautéing aromatics, and pressure cooking all in one pot, there’s no mountain of dishes to worry about afterward. Plus, the Instant Pot keeps your kitchen cooler compared to using an oven—perfect for hot days when you still crave a hearty meal.
Lastly, it’s incredibly beginner-friendly. No need to hover over a stove. Once everything’s in the pot, you set it and forget it. The Instant Pot does all the heavy lifting, making it the ideal tool for busy families, working professionals, or anyone who just wants a low-fuss, high-reward dinner.
List of Ingredients You’ll Need
The beauty of an Instant Pot pot roast lies in its simplicity. With just a handful of basic ingredients and a few flavorful add-ons, you can create a dish that tastes like it simmered for hours.
Core Ingredients
Here’s a breakdown of what you’ll need to get started:
- Chuck Roast (3–4 lbs): This cut is marbled with fat and perfect for pressure cooking. It breaks down beautifully under pressure, resulting in fork-tender meat.
- Carrots (3–4, peeled and cut into large chunks): They add sweetness and a pop of color.
- Potatoes (3–4 medium, cut into quarters): Yukon golds or red potatoes work best—they hold their shape better than russets.
- Onions (1–2, roughly chopped): Sweet yellow or white onions add depth to the flavor.
- Beef Broth (2 cups): This is your cooking liquid base. Opt for low-sodium so you can control the saltiness.
Optional Add-ons for Extra Flavor
Want to level up your roast? These extras will take it from delicious to downright gourmet:
- Red Wine (½ cup): Adds richness and depth to the broth. Totally optional but recommended.
- Tomato Paste (1–2 tbsp): For umami and a slight tang.
- Worcestershire Sauce (1 tbsp): Brings a savory, slightly smoky flavor.
- Garlic (4–5 cloves, minced): Because everything is better with garlic.
- Fresh Herbs (thyme, rosemary, parsley): Tie them into a bundle for easy removal or chop and toss them in for extra aroma.
Recommended Tools and Equipment
To make life even easier, gather these before you begin:
- Instant Pot (6-quart or larger): You’ll need the space for the meat and veggies.
- Tongs: For flipping and removing the roast.
- Chef’s Knife and Cutting Board: For prepping the vegetables and trimming the roast.
- Measuring Cups & Spoons: Precision matters when it comes to flavor.
Once you’ve got these lined up, you’re all set to start the prep work!
Choosing the Right Cut of Meat
The key to a great pot roast? The right cut of meat. While it might be tempting to grab whatever’s on sale, not all roasts are created equal—especially when it comes to pressure cooking.
Chuck roast is hands-down the best option. Why? It’s packed with connective tissue and fat, which break down under pressure, leaving you with incredibly tender, juicy meat. It’s also budget-friendly, widely available, and holds up well to the high pressure of the Instant Pot.
Here are a few other cuts that work well:
- Brisket: Slightly leaner than chuck, but still flavorful and tender when cooked right.
- Round Roast (Bottom or Top): These cuts are leaner and can become tough if not cooked properly. They’re best if you’re watching fat intake but may need extra attention to prevent dryness.
What to Look for When Buying Meat
- Marbling: Look for white streaks of fat throughout the meat. These melt during cooking and give the roast its signature tenderness.
- Thickness: A 3 to 4-inch thick roast works best. Too thin, and it may dry out; too thick, and it could need extra cook time.
- Bone-In vs. Boneless: Either works, but boneless is easier to sear and slice.
If you’re buying from a butcher, don’t hesitate to ask them to help select a roast for pressure cooking. They often have great recommendations based on what’s freshest or in season.
Prepping the Ingredients for Best Flavor
This step is where you set the foundation for flavor. Skipping it or rushing through can make the difference between a good roast and an unforgettable one.
Start by seasoning your roast generously. Use salt, pepper, and optionally, a bit of garlic powder or paprika. Let it sit at room temperature for about 20 minutes—this helps it cook more evenly and enhances flavor penetration.
Next, prep your vegetables:
- Carrots: Peel and cut into thick chunks—at least 1½ inches. This helps them hold up under pressure.
- Potatoes: Quarter them if they’re medium-sized. You don’t want them to disintegrate.
- Onions: Rough chop into large pieces so they caramelize slightly when sautéed.
If you’re using garlic, mince or crush it and set it aside. Bundle your fresh herbs together using kitchen twine so you can easily fish them out later.
Optional Step: Mix your liquid base—broth, wine, Worcestershire sauce, and tomato paste—beforehand in a measuring cup. This makes it easy to pour in after searing and ensures everything is well-combined.
Once everything’s prepped, you’re ready for the fun part—building layers of flavor directly in your Instant Pot.
Step-by-Step Guide to Making Instant Pot Pot Roast
Time to get cooking! This step-by-step guide breaks down everything you need to do—from searing to pressure cooking—to create a pot roast that’s bursting with flavor and perfectly tender.
Step 1 – Season and Sear the Roast
Searing is an essential step that should never be skipped—it adds a deep, caramelized flavor that forms the base of your entire dish. Think of it as locking in that bold beefy flavor before the real cooking even begins.
Start by turning your Instant Pot to “Sauté” mode and let it heat up for a couple of minutes. While it’s heating, pat your roast dry with paper towels. This is important—excess moisture will steam the meat instead of browning it.
Season the meat generously with salt, pepper, and any optional seasonings (garlic powder, paprika, or onion powder work well). Once the pot is hot, add a tablespoon of oil (olive or vegetable oil is fine) and carefully place the roast in the pot.
Sear for 4–5 minutes per side. Don’t rush this part! Let the roast develop a rich, golden crust before flipping. If it sticks to the pot, give it another minute or two. Once all sides are browned, remove the roast and set it aside on a plate.
You’ll likely see brown bits sticking to the bottom of the pot—that’s flavor gold. Don’t clean it off; you’ll deglaze it in the next step.
Step 2 – Add the Aromatics and Deglaze
Without cleaning the pot, toss in your chopped onions and let them cook for about 2–3 minutes until they begin to soften and pick up those flavorful brown bits. Add minced garlic and stir for another 30 seconds until fragrant.
Now comes the magic step: deglazing. Pour in your choice of liquid—typically ½ cup of red wine or beef broth—and use a wooden spoon to scrape up all the stuck-on bits at the bottom. These are loaded with flavor and add incredible depth to your final dish.
Once deglazed, stir in your tomato paste (1–2 tablespoons) and let it cook for a minute. Then add the rest of the broth, Worcestershire sauce, and any additional seasonings like bay leaves or herb bundles.
This flavorful base sets the stage for the roast to soak up all those rich, savory juices during pressure cooking.
Step 3 – Pressure Cook the Roast
Now it’s time to build the pressure and let the Instant Pot work its magic. Place the seared roast back into the pot, nestling it into the broth and onions. Make sure it’s mostly submerged but not fully drowning—you want those juices to surround the meat for even cooking.
Seal the lid and set the valve to “Sealing”. Select the “Manual” or “Pressure Cook” mode, and set the timer:
- For a 3-pound roast: cook for 60 minutes
- For a 4-pound roast: increase to 70–75 minutes
Use high pressure for best results. Once the timer starts, you can sit back and relax. The pot will take about 10–15 minutes to come to pressure before the countdown begins.
Resist the urge to peek or open the lid during cooking—trust the process. The roast needs all that sealed-in pressure and heat to break down the connective tissues and turn into that fork-tender delight you’re craving.
Step 4 – Add Vegetables Midway
Here’s the trick to perfect veggies: don’t add them at the beginning. Doing so will turn them into mush.
Once the roast has completed its cooking time, let the pressure release naturally for 10–15 minutes, then perform a quick release to open the lid. Carefully remove the roast and set it on a plate, covering it loosely with foil to rest.
Now, add your chunked carrots and potatoes into the broth. Give them a quick stir so they’re evenly coated with that flavorful juice.
Put the lid back on, set the valve to sealing, and pressure cook for 5 minutes on high. That’s all they need. Once the timer goes off, do a quick release, and your veggies will be perfectly tender, not mushy.
This staggered method ensures every part of the meal is cooked just right—juicy meat and firm-but-tender vegetables.
Step 5 – Natural Release and Final Touches
After the vegetables are cooked, you’re almost there. But don’t skip this crucial step: resting the meat.
While your veggies finish up, your roast should be resting under foil. This helps redistribute the juices throughout the meat, so every bite is moist and flavorful.
Now’s the time to check the broth. If it looks a bit thin and you’d like a thicker gravy-style sauce, switch your Instant Pot back to “Sauté” mode. Mix 1–2 tablespoons of cornstarch with cold water (a slurry), then stir it into the pot. Let it simmer for a few minutes until it thickens.
Slice or shred the roast, arrange it with the veggies on a platter, and ladle that luscious sauce over the top. Garnish with chopped parsley or a few fresh herbs for a final touch of freshness and color.
There you have it—the perfect Instant Pot Pot Roast, made step-by-step with love and full of flavor.
Tips for the Perfect Pot Roast
Mastering the pot roast isn’t just about following the recipe—it’s about understanding the small tricks that elevate your meal from good to incredible. Here are the top tips to guarantee your Instant Pot pot roast is flavorful, juicy, and unforgettable every single time:
1. Don’t Skip the Sear
Searing the roast before pressure cooking adds a deep, caramelized flavor. It takes a few extra minutes, but it’s worth every second. Browning all sides of the roast locks in the juices and gives the meat that rich, savory crust.
2. Season Generously
This isn’t the time to be shy with the salt and pepper. The Instant Pot locks in flavor, but you need to season enough upfront to create that bold, well-balanced taste. Don’t forget to season the vegetables and broth too!
3. Use Fresh Herbs
Adding fresh rosemary, thyme, or parsley gives your dish a brightness and complexity that dried herbs just can’t match. Bundle them into a bouquet garni and toss it into the pot for a flavor bomb that steeps throughout the cooking process.
4. Add Vegetables Later
We’ve mentioned this before, but it’s worth repeating—don’t pressure cook the vegetables with the meat. They’ll turn into a mushy mess. Adding them at the end keeps them vibrant, tender, and perfectly cooked.
5. Let the Meat Rest
After pressure cooking, give your roast at least 10–15 minutes to rest before slicing or shredding. This allows the juices to redistribute and makes the meat more tender and flavorful.
6. Use a Thickening Agent for the Gravy
Want that glossy, rich sauce? After removing the meat and vegetables, use a slurry of cornstarch and water or flour and butter to thicken the leftover broth. A thickened sauce poured over the roast is what ties the whole dish together.
By following these pro tips, you’ll elevate your pot roast game to a whole new level. It’s not just dinner—it’s a comfort food masterpiece.
Common Mistakes to Avoid
Even with a foolproof recipe, a few common missteps can derail your pot roast. Here’s how to steer clear of the most frequent Instant Pot blunders:
1. Overcrowding the Pot
Your Instant Pot needs room to build pressure and cook evenly. If you overload it with too much meat or veggies, it might not reach proper pressure—or worse, cook unevenly.
2. Skipping the Deglaze
After searing, those brown bits on the bottom are full of flavor. If you skip deglazing the pot, they’ll stay stuck—and may even trigger a burn warning on your Instant Pot. Always pour in some liquid (wine or broth) and scrape the pot clean before pressure cooking.
3. Using the Wrong Cut of Meat
Pot roast isn’t the time to go lean. Cuts like chuck, brisket, or round are ideal because they become tender under pressure. Avoid steaks or lean roasts—they’ll turn dry and chewy.
4. Cooking Veggies Too Long
Throwing in carrots and potatoes with the meat might seem efficient, but they’ll disintegrate during the long cook time. Wait until after the roast is done to add them.
5. Forgetting to Taste and Adjust Seasoning
After everything’s cooked, taste the broth and veggies before serving. Sometimes all you need is a little more salt, a splash of Worcestershire, or a sprinkle of fresh herbs to really bring the dish to life.
Avoiding these mistakes can be the difference between a decent meal and a pot roast that has everyone begging for seconds. So take your time, trust the process, and don’t cut corners!
How to Make Gravy from the Drippings
There’s nothing quite like a silky, savory gravy made from the drippings of your pot roast. It’s what brings the whole meal together—drizzled over the meat, soaked into the veggies, and mopped up with a crusty piece of bread.
Here’s how to make it:
Step 1: Remove the Roast and Veggies
Once everything is cooked, take the meat and vegetables out of the Instant Pot and set them aside. You’ll be left with a pot full of flavorful broth and drippings.
Step 2: Switch to Sauté Mode
Hit the “Sauté” function to bring the liquid to a gentle simmer.
Step 3: Add a Thickening Agent
Whisk together 1–2 tablespoons of cornstarch with 2 tablespoons of cold water (or use flour and butter for a roux-style gravy). Slowly stir this slurry into the simmering broth. Stir constantly to prevent lumps.
Step 4: Simmer Until Thickened
Continue to stir for 2–3 minutes until the gravy thickens to your desired consistency. If it’s too thick, add a splash of broth or water. Too thin? Add more slurry.
Step 5: Taste and Adjust
Now’s the time to tweak. Add more salt, pepper, a dash of soy sauce, or even a splash of cream for richness.
Pour the gravy over your sliced roast and veggies—or serve it on the side. It’s the kind of finishing touch that transforms your pot roast from simple to show-stopping.
Serving Suggestions
You’ve got your roast, veggies, and gravy—now it’s time to bring it all together on the plate. How you serve your pot roast can enhance the overall experience and turn a humble meal into something that feels restaurant-worthy.
1. Plating
For a beautiful presentation, slice the roast against the grain and fan it out on a large serving platter. Arrange the carrots and potatoes around it, and pour a generous ladle of gravy over the top. Sprinkle with chopped fresh parsley or thyme for color and freshness.
2. Side Dishes
While the pot roast is pretty much a meal on its own, here are some stellar sides that complement it perfectly:
- Crusty Bread – Ideal for sopping up every bit of that gravy.
- Buttered Egg Noodles – A classic pairing, especially with extra gravy.
- Creamy Mashed Potatoes – For when you want double the comfort.
- Green Beans Almondine – A pop of color and crunch.
- Simple Garden Salad – A fresh balance to the rich main dish.
3. Drinks
Pair your pot roast with a bold red wine like Cabernet Sauvignon, Merlot, or even a Zinfandel. For a non-alcoholic option, opt for sparkling water with lemon, or homemade iced tea.
Serving well isn’t just about aesthetics—it enhances the flavors and makes your dish feel complete.
Storage and Reheating Tips
So you’ve enjoyed your delicious pot roast—what about the leftovers? Good news: pot roast actually tastes even better the next day after the flavors have had time to meld. Here’s how to store and reheat it like a pro:
Storage:
- Let everything cool completely before transferring to storage containers.
- Store meat, veggies, and gravy separately if possible. This prevents the veggies from becoming overly soft.
- Use airtight containers to keep flavors fresh.
- Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating:
- Microwave: Place sliced meat and veggies in a microwave-safe dish. Add a spoonful of gravy to keep it moist. Cover loosely and heat in 60-second bursts until hot.
- Stovetop: Add roast, veggies, and gravy to a saucepan over low-medium heat. Cover and heat for 10–15 minutes, stirring occasionally.
- Instant Pot: Use the “Sauté” or “Keep Warm” function for gentle reheating.
To keep the meat from drying out, always reheat with a bit of gravy or broth. Add a touch of fresh herbs before serving to bring back that just-cooked feel.
Variations and Twists on the Classic
The beauty of pot roast lies in its versatility. While the classic version is hard to beat, you can easily switch things up based on your preferences, dietary needs, or whatever you have in your pantry. Here are some delicious variations and creative twists to keep your pot roast exciting and fresh every time you make it.
1. Mexican-Style Pot Roast
Craving bold, spicy flavors? Give your pot roast a Latin flair by using chipotle peppers in adobo, cumin, and oregano. Swap out the carrots and potatoes for corn, bell peppers, and black beans. Use beef broth with a splash of lime juice or Mexican beer. Serve over cilantro-lime rice or with warm tortillas for a fusion-style feast.
2. Italian Herb and Tomato Version
Channel your inner Italian nonna by adding diced tomatoes, basil, oregano, and thyme to your broth. Add garlic, onions, and mushrooms, then serve with pasta or polenta. A sprinkle of Parmesan cheese on top takes it over the edge. You can even add a dash of balsamic vinegar for extra tang.
3. Low-Carb or Keto-Friendly Pot Roast
Trying to cut carbs? Skip the potatoes and carrots and use turnips, rutabagas, or cauliflower instead. Stick to herbs, spices, and broth without added sugars. You’ll still get all the richness without the starches. Serve with a side of sautéed spinach or zucchini noodles.
4. Asian-Inspired Pot Roast
For a completely different twist, use a mix of soy sauce, ginger, garlic, and a touch of brown sugar or honey in your broth. Add shiitake mushrooms, bok choy, and snap peas in place of traditional veggies. Serve it over steamed jasmine rice and garnish with green onions and toasted sesame seeds.
5. Beer-Braised Pot Roast
Substitute part of the broth with a rich, dark beer like stout or porter. It adds a deep, malty richness that pairs wonderfully with the meat. Add caramelized onions and root vegetables for a rustic, pub-style twist.
These variations let you adapt your pot roast to different cuisines, seasons, and moods. Once you’ve mastered the base recipe, don’t be afraid to experiment. After all, pot roast is the ultimate blank canvas for bold, comforting flavors.
FAQs about Instant Pot Pot Roast Recipe
1. Can I use frozen roast in an Instant Pot?
Yes, you can! The Instant Pot can handle frozen meat, but you’ll need to increase the cooking time by 20–30 minutes depending on the size of the roast. Just note that you won’t be able to sear the meat first, which means slightly less flavor depth.
2. How long does it take to cook a 3 lb roast?
For a 3-pound chuck roast, pressure cooking on high for 60 minutes, followed by a natural pressure release for 10–15 minutes, will give you perfectly tender results. If your roast is very thick, consider adding 5–10 extra minutes.
3. Can I make this dish ahead of time?
Absolutely! Pot roast actually tastes better the next day. Make it a day ahead, store it in the fridge, and reheat with a splash of broth or gravy. It’s a great make-ahead meal for busy weeks or entertaining guests.
4. What’s the best wine to use for deglazing?
A dry red wine like Cabernet Sauvignon, Merlot, or Zinfandel works beautifully. It should be something you’d enjoy drinking—if it’s too bitter or sweet, it can affect the sauce’s flavor. Avoid anything labeled “cooking wine.”
5. Is it possible to make this dish gluten-free?
Yes! Simply use a gluten-free beef broth and thicken the sauce with cornstarch or arrowroot powder instead of flour. Be cautious with Worcestershire sauce—some brands contain gluten, so read the labels carefully or opt for a certified gluten-free version.
Conclusion
There’s something timeless and soul-soothing about a pot roast. It’s more than just a meal—it’s a symbol of home, comfort, and togetherness. And thanks to the Instant Pot, you can now enjoy this classic dish without spending hours in the kitchen. In under two hours, you get fall-apart tender meat, perfectly cooked vegetables, and a savory gravy that pulls everything together.
What’s great about this recipe is that it’s not just for Sunday dinners or special occasions. With the right ingredients and a little prep, you can enjoy a hearty pot roast any night of the week. Plus, the leftovers are just as tasty—if not more so—making it a meal that keeps on giving.
Whether you stick with the traditional version or try out one of the creative twists, this guide gives you everything you need to nail the perfect Instant Pot pot roast every single time. So grab your pressure cooker, gather your ingredients, and get ready to create a dish that feels like a warm hug on a plate.
Bon appétit!
