Instant Pot Pot Roast
The pot roast is an American classic meal – am I right? However, if you’re like me, it’s SO easy to screw up a good pot roast. And then walked in my Instant Pot. Now, I refuse to cook a roast in the oven.
Instant Pot pot roast (or pressure cooker pot roast) is so easy that it’s almost impossible to screw up.
Much like the pot roast grandma used to make, this Instant Pot pot roast comes out so tender and easy to shred. Except with this recipe, you don’t need to spend all day slaving away with the hot oven.
What Kind of Pressure Cooker Should I Use?
I get this question all the time. You can really use any kind of electric pressure cooker with this recipe, and I promise you will have one tender and juicy roast beef.
My go-to is my Instant Pot Duo, but you can check out my pressure cooker reviews and guides if you want to do more research.
How to Make Instant Pot Pot Roast
It’s very important that you season your meat generously before throwing it into the Instant Pot or pressure cooker. In fact, get every nook and cranny.
Before we let the pressure cooker do its magic, you want to add oil to your pot and sear your meat by using the sauté setting on your Instant Pot.
When your roast is browned, transfer it to a plate. Now, sauté your onions. Then stir in your tomato paste and garlic and give it a stir. Add in the red wine to deglaze your pot.
Give your pot a good scrape to get the brown bits from the bottom. Next, add in your potatoes, and carrots. Cover your ingredients with beef broth beef stock, Worcestershire, thyme, rosemary, and bay leaves.
Now, add in the beef and cover your pot with the lid, set to sealing position. Put your pressure on high and set the timer for 45 minutes. Do a full natural release of 15 minutes and release your pressure.
Add carrots in and select the pressure to high, and set the time for 10 minutes. When finished cooking, quick-release pressure.
Then, it’s time to open your lid and remove your meat, potatoes, rosemary, rosemary, thyme, and bay leaves.
Mix your cornstarch slurry in a separate small bowl.
With your liquid in the Instant Pot, hit the sauté setting again, let it come to a boil, and stir in your cornstarch slurry. Once the sauce has thickened, you will have gravy to serve over your meal.
If you prefer to shred your pot roast, then shred away.
Serve your pot roast with the potatoes and carrots and your gravy on or on the side. Don’t forget your glass of cab as well! Enjoy!
How Long Should I Cook A Roast in the Instant Pot?
Time to cook your pot roast in the Instant Pot or other brand of a pressure cooker will depend on a couple of variants. If your meat is thawed, you will need to cook your meat the 45 minutes plus 15 minutes natural release on the instructions.
However, a frozen pot roast then would be difficult to brown first, so you might not be able to season it the same way. If you must cook your pot roast from frozen (which I don’t recommend), then add about 20-30 minutes to your cooking time.
Want More Easy Ways to Cook?
Check out all the guides as well as pressure cooker, air fryer, and multi cooker reviews. For more recipes, check out our recipes page.
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Instant Pot Pot Roast
Ingredients
- 1 (3-pound) chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons of canola oil or avocado oil
- 1 yellow onion, chopped roughly
- 3 cloves garlic, minced
- 2 tablespoons of tomato paste
- 1/4 cup of dry red wine such as cabernet or merlot
- 3 cups of beef stock
- 2 teaspoons of Worcestershire sauce
- 3 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 2 bay leaves
- 1 1/2 pounds of baby red or gold potatoes, whole
- 4 large carrots, cut diagonally into 2-inch pieces, or the equivalent amount of baby carrots
- 2 1/2 tablespoons cornstarch
Instructions
- Set your Instant Pot/pressure cooker to a high saute setting.
- Season beef generously with salt and black pepper.
- Heat oil; add beef and cook until evenly browned, (a couple of minutes per side) and set aside.
- Add onion to the pot and stir until translucent. Stir in garlic and tomato paste for about 1 minute.
- Deglaze the pot by stirring in red wine, scraping browned bits from the bottom of the pot.
- Stir in beef stock, Worcestershire, thyme, bay leaves, rosemary, carrots, and potatoes.
- Add in beef. Select manual setting; adjust the pressure to high, and time for 45 minutes.
- When the timer goes off do a natural release of 15 minutes, release pressure.
- Add carrots adjust the pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure.
- Remove beef, potatoes, and carrots from the cooker shred beef (optional), using two forks.
- Whisk together cornstarch and 1/4 cup cold water in a small bowl and set aside.
- Select the high sauté setting. Bring liquid to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes.
- If the mixture is too thick, add more beef stock as needed until you get the desired consistency.
- Serve beef, potatoes, and carrots with juices immediately.
