Instant Pot Pot Roast

The Instant Pot Pot Roast has become a cherished dish in my home, especially during the chilly winter months. I fondly recall the first time I made it, surrounded by friends and family, as the rich aroma filled the kitchen. It was an evening of laughter, stories, and the comforting warmth of good food. There’s something truly magical about a pot roast; it transforms simple ingredients like tender beef and vegetables into a hearty meal that warms the soul. I love how, with the help of the Instant Pot, this traditionally slow-cooked dish can be ready in a fraction of the time, yet it still delivers on flavor and tenderness.

Main Ingredients for Instant Pot Pot Roast

The ingredients for this Instant Pot Pot Roast are the stars of the show, each playing a vital role in creating a delicious and satisfying meal. The key players include a well-marbled chuck roast, which provides the rich flavor and tenderness we crave, and a medley of vegetables that add both nutrition and color to the dish.

• 4-5 lbs chuck roast: This is the main ingredient that brings the dish together. Chuck roast is known for its marbling, which helps it become tender during cooking.
• 3 tablespoons vegetable oil: Used for browning the roast, the oil enhances the flavor and helps achieve that perfect golden crust.
• 1/2 cup water: Essential for the pressure cooking process, it creates steam for the Instant Pot.
• 1 small onion: Quartered, it adds sweetness and depth to the dish.
• 8 cloves garlic: Crushed, garlic infuses the pot roast with aromatic flavor.
• 1 teaspoon thyme: A classic herb that complements the beef beautifully.
• 1 teaspoon rosemary: Adds a fragrant, woodsy note.
• 1 teaspoon oregano: This herb provides a warm, earthy flavor.
• 1 teaspoon paprika: Contributes a mild sweetness and vibrant color.
• 1/4 teaspoon ground black pepper: Adds a subtle heat.
• 1/4 teaspoon red pepper flakes: For a touch of spice, optional for those who like a kick.
• 1 cup beef broth: Low sodium broth ensures the roast isn’t overly salty while adding richness.
• 1/4 cup soy sauce: Adds umami depth and enhances the overall flavor profile.
• 2 tablespoons Worcestershire sauce: This sauce adds complexity and tang.
• 4 tablespoons unsalted butter: For richness and flavor.
• 1 lb mini red potatoes: Whole or halved, these add heartiness to the dish.
• 8 oz baby Bella mushrooms: Whole or halved, they soak up the delicious sauce.
• 3 large carrots: Cut into 1-inch chunks, they add sweetness and color.
• 1/4 cup cornstarch: Used to thicken the gravy.
• 1/3 cup water: To mix with cornstarch for thickening.

Cooking Method for Instant Pot Pot Roast

Cooking with the Instant Pot is a breeze and perfect for the Instant Pot Pot Roast. It speeds up the process while still delivering that melt-in-your-mouth tenderness we all crave. Let me walk you through the steps, making it easy for you to create this delicious meal.

1. Start by setting your Instant Pot to Sauté mode. When it reads “Hot,” add the 3 tablespoons of vegetable oil and wait for it to heat up. This step is essential for creating a nice sear on the beef.
2. If your roast is quite large, consider cutting it into two pieces to ensure even browning. Place the beef in the pot, cooking each piece for about 5 minutes on each side until beautifully golden brown. The goal is to develop that deep, rich flavor.
3. As you sear the beef, don’t hesitate to drizzle in a bit more oil if the pot seems dry. Once browned, carefully transfer the beef to a plate, covering it with foil to keep warm.
4. Now, it’s time to deglaze the pot! Pour in 1/2 cup of water, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom. This adds incredible flavor to the broth.
5. Once the pot is deglazed, turn off the sauté mode and return the browned beef to the pot.
6. Next, add the remaining ingredients, starting with the 1 small onion and finishing with the 4 tablespoons of butter. Make sure to spread everything evenly around the beef.
7. Now, close the lid securely and seal the valve. If your roast pieces are no thicker than 2 inches, set the Instant Pot to cook on High Pressure for around 75 minutes. Thicker pieces may need 100 minutes.
8. When the cooking time is up, allow for a natural pressure release for about 15 minutes before carefully releasing any remaining pressure manually.
9. Open the lid and check for tenderness. If the beef isn’t tender enough to shred, don’t worry! Simply cook on High Pressure for an additional 15 to 20 minutes with another natural pressure release.
10. Remove the beef from the pot, placing it in a large serving dish. Cover with aluminum foil and keep it warm with a towel.
11. Next, strain the cooking liquid using a fine mesh sieve over a mixing bowl. You’ll want to add 1 cup of this liquid back to the beef, while the rest can be returned to the pot.
12. Shred the beef with two forks, ensuring it’s nice and fluffy, then cover it again to keep warm.
13. Now, add your prepared vegetables to the pot with the remaining cooking liquid and mix.
14. If you halved the mini red potatoes, cook on High Pressure for about 4 minutes. For whole potatoes, it’ll be around 6 minutes, followed by a Quick Release.
15. Once cooked, gently transfer the vegetables from the pot to the dish with the beef using a spider strainer, arranging them around the tender meat.
16. For a thicker gravy, return to the pot, selecting Sauté mode and waiting until it reads Hot. Mix 1/4 cup cornstarch with 1/3 cup water in a small bowl until dissolved, then add to the pot and gently stir.
17. Let it simmer for 2 to 3 minutes, as it will continue thickening as it cools.
18. Transfer the gravy to a serving boat, drizzle it over the shredded beef, and garnish with freshly chopped parsley. Serve and enjoy!

Ways to Customize

There’s so much room for creativity with the Instant Pot Pot Roast. You can adjust flavors and ingredients to suit your family’s tastes or dietary needs. Here are some ideas to inspire you!

• Vegetable Variations: Feel free to add or swap vegetables based on what you have. Sweet potatoes, parsnips, or green beans work wonderfully!
• Herb Exchange: Try using different herbs like sage or basil for a new flavor profile.
• Heat Levels: If you like a little spice, consider adding jalapeños or a splash of hot sauce to the broth.
• Gravy Options: Switch up the gravy by adding mushrooms or even a splash of balsamic for an extra depth of flavor.
• Serving Styles: Serve over creamy mashed potatoes, fluffy rice, or even on a bed of fresh greens for a lighter meal.

How to Enjoy Instant Pot Pot Roast

Serving the Instant Pot Pot Roast is a delightful experience! This dish is perfect for cozy family dinners, festive gatherings, or even as a comforting meal during the busy week. Here are some ideas for how to enjoy it:

• Classic Pairing: Serve with creamy mashed potatoes for a traditional comfort food experience.
• Add a Side Salad: A fresh green salad with a vinaigrette can balance the richness of the pot roast.
• Sandwich Delight: Use leftovers to create delicious sandwiches with crusty bread and your favorite condiments.
• Make It a Feast: Accompany the pot roast with roasted vegetables or a hearty grain like quinoa or farro.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing Options: You can freeze individual portions for an easy meal later; just thaw and reheat!
• Occasions: This dish is fantastic for Sunday dinners, holidays, or any time you want to serve something truly special.

FAQ

Conclusion

The Instant Pot Pot Roast is a true comfort food that showcases the magic of slow-cooked flavors in a fraction of the time. Its tender meat and savory gravy are sure to please anyone at the dinner table. I encourage you to try this recipe; it’s perfect for family gatherings or as a cozy weeknight meal. With just a few simple ingredients and your Instant Pot, you can create a dish that warms the heart and brings everyone together.

Instant Pot Pot Roast

The ultimate comfort food, the Instant Pot Pot Roast is tender, juicy, and full of flavor. This easy weeknight dinner makes use of simple ingredients to create a deliciously hearty meal that your family will love. Perfect for gatherings or cozy evenings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 450 kcal

Equipment

• Instant Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Skillet
• Saucepan

Ingredients

  

• 4-5 lbs Chuck roast If needed, cut into 2 pieces that would fit in the pot.
• 3 tablespoons Vegetable oil Or canola oil.
• 1/2 cup Water
• 1 small Onion Quartered.
• 8 cloves Garlic Crushed.
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 1 teaspoon Oregano
• 1 teaspoon Paprika
• 1/4 teaspoon Ground black pepper
• 1/4 teaspoon Red pepper flakes
• 1 cup Beef broth Low sodium.
• 1/4 cup Soy sauce
• 2 tablespoons Worcestershire sauce
• 4 tablespoons Unsalted butter
• 1 lb Mini red potatoes Whole or cut in half.
• 8 oz Baby Bella mushrooms Whole or halved.
• 3 large Carrots Cut into 1-inch chunks.
• 1/4 cup Cornstarch
• 1/3 cup Water

Instructions

 

• Start by setting your Instant Pot to Sauté mode. When it reads “Hot,” add the 3 tablespoons of vegetable oil and wait for it to heat up.
• If your roast is quite large, consider cutting it into two pieces to ensure even browning. Place the beef in the pot, cooking each piece for about 5 minutes on each side until beautifully golden brown.
• As you sear the beef, don’t hesitate to drizzle in a bit more oil if the pot seems dry. Once browned, carefully transfer the beef to a plate, covering it with foil to keep warm.
• Now, it’s time to deglaze the pot! Pour in 1/2 cup of water, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom.
• Once the pot is deglazed, turn off the sauté mode and return the browned beef to the pot.
• Next, add the remaining ingredients, starting with the 1 small onion and finishing with the 4 tablespoons of butter.
• Now, close the lid securely and seal the valve. If your roast pieces are no thicker than 2 inches, set the Instant Pot to cook on High Pressure for around 75 minutes. Thicker pieces may need 100 minutes.
• When the cooking time is up, allow for a natural pressure release for about 15 minutes before carefully releasing any remaining pressure manually.
• Open the lid and check for tenderness. If the beef isn’t tender enough to shred, continue cooking for an additional 15 to 20 minutes.
• Remove the beef from the pot, placing it in a large serving dish. Cover with aluminum foil and keep it warm with a towel.
• Next, strain the cooking liquid using a fine mesh sieve over a mixing bowl. You’ll want to add 1 cup of this liquid back to the beef, while the rest can be returned to the pot.
• Shred the beef with two forks, ensuring it’s nice and fluffy, then cover it again to keep warm.
• Now, add your prepared vegetables to the pot with the remaining cooking liquid and mix.
• If you halved the mini red potatoes, cook on High Pressure for about 4 minutes. For whole potatoes, it’ll be around 6 minutes, followed by a Quick Release.
• Once cooked, gently transfer the vegetables from the pot to the dish with the beef using a spider strainer, arranging them around the tender meat.
• For a thicker gravy, return to the pot, selecting Sauté mode and waiting until it reads Hot. Mix 1/4 cup cornstarch with 1/3 cup water in a small bowl until dissolved, then add to the pot and gently stir.
• Let it simmer for 2 to 3 minutes, as it will continue thickening as it cools.
• Transfer the gravy to a serving boat, drizzle it over the shredded beef, and garnish with freshly chopped parsley. Serve and enjoy!

Notes

• Deglazing is Crucial: Be sure to deglaze the pot thoroughly to prevent the burn notice.
• Check the Sealing Ring: Always ensure the silicone ring is clean and undamaged to maintain proper pressure.
• Use Low-Sodium Ingredients: Opt for low-sodium broth and soy sauce to avoid an overly salty outcome.
• Choosing the Right Cut: The best cuts for pot roast are chuck, brisket, or bottom round for optimum tenderness.
• Testing for Tenderness: Always check if the meat is fork-tender before removing it from the pot; if it isn’t, continue cooking.

Keyword comfort food, Easy Instant Pot Recipes, Instant Pot Pot Roast, Pot Roast Recipe

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.