This Easy Instant Pot Pot Roast is a dinner hero! Just toss in some beef, veggies, and broth, and let your Instant Pot do all the hard work for you.
The best part? You get mouthwatering, tender meat that’s ready in no time. I love serving it with mashed potatoes—it’s comfort food at its finest!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut of meat is perfect for pot roast due to its marbling. If you can’t find it, brisket or round roast works too. Just keep in mind that they may cook differently.
Olive Oil: This is great for sautéing. You can substitute with vegetable oil, canola oil, or even butter if you prefer that flavor.
Onion and Garlic: Essential for building flavor! If you’re in a pinch, onion powder and garlic powder can be used instead—about 1 teaspoon each for this recipe.
Beef Broth: Use homemade or store-bought. In a bind, you could use chicken broth or even vegetable broth, though the flavor will differ slightly. For a richer taste, add a splash of soy sauce.
Carrots, Celery, and Potatoes: Feel free to mix in other vegetables like parsnips or turnips, depending on what’s available or your personal preference!
How Do I Brown the Roast for Maximum Flavor?
Brown your beef well—it’s essential for developing flavor. Here’s how:
- Set your Instant Pot to sauté mode and wait until it’s hot. Add olive oil.
- Carefully place the seasoned roast in the pot and let it sear without moving it for about 4-5 minutes. This caramelizes the meat’s surface for added depth.
- Turn the roast to brown all sides, lifting gently to avoid sticking.
- Don’t crowd the pot. If your roast is large, cut it in half or use a larger pan for searing.
Trust me, this extra step is worth it for tasty, flavorful pot roast!
Easy Instant Pot Pot Roast Recipe
Ingredients You’ll Need:
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 large carrots, peeled and cut into chunks
- 3 stalks celery, cut into chunks
- 4 medium potatoes, peeled and quartered
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
How Much Time Will You Need?
This tasty pot roast takes about 15 minutes of prep time and 60 minutes to cook in the Instant Pot. Plus, you’ll need a little extra time for the pressure to release. Overall, you’re looking at roughly 1 hour and 30 minutes from start to finish, including those delicious aromas filling your kitchen!
Step-by-Step Instructions:
1. Season the Meat:
Generously season the beef chuck roast on all sides with salt and freshly ground black pepper. It’s essential for adding flavor!
2. Brown the Roast:
Set your Instant Pot to sauté mode and pour in the olive oil. When the oil is hot, carefully place the roast in the pot. Brown the roast on all sides, which should take about 4-5 minutes for each side. Once browned, remove it from the pot and set it aside.
3. Sauté the Veggies:
Add the chopped onion and minced garlic to the pot. Sauté them for about 2-3 minutes until the onion is softened and fragrant.
4. Add the Flavor Makers:
Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary. Make sure to scrape up any browned bits from the bottom of the pot—those add great flavor!
5. Pressure Cook:
Place the browned roast back into the pot. Lock the lid in place and set the Instant Pot to manual (pressure cook) on high pressure for 60 minutes. Let it do its thing!
6. Release the Pressure:
When the cooking time is up, allow the pressure to release naturally for about 15 minutes. After that, carefully perform a quick release to let out any remaining pressure.
7. Remove and Rest:
Take the roast and vegetables out of the pot and set them aside. Cover with foil to keep everything warm while you prepare the gravy.
8. Thicken the Gravy (Optional):
If you like a thicker gravy, mix the cornstarch and water in a small bowl to create a slurry. Pour this into the cooking liquid in the pot and set it to sauté. Cook for a few minutes until the gravy has thickened to your liking.
9. Serve and Enjoy:
Slice the pot roast and serve it alongside the cooked carrots, potatoes, and celery. Spoon the thickened gravy over the top for added flavor. Enjoy your tender and flavorful Instant Pot pot roast!
Happy cooking!
FAQ for Easy Instant Pot Pot Roast Recipe
Can I Use Frozen Meat for This Recipe?
Yes, you can use frozen beef chuck roast, but you’ll need to adjust the cooking time. Cook for approximately 75-80 minutes on high pressure. Always ensure you allow extra time for the pot to come to pressure with frozen meat.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, chicken broth or vegetable broth can be used as a substitute. For a richer flavor, consider adding a tablespoon of soy sauce or a few drops of liquid smoke to mimic that deep, savory taste.
How Do I Store Leftover Pot Roast?
Cool any leftovers to room temperature, then store in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the pot roast in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in vegetables like parsnips, turnips, or mushrooms. Just keep in mind that different vegetables may have different cooking times, so cut them into similar sizes for even cooking.
