Instant Pot Pot Roast

Pot roast is a classic comfort food. The tender and juicy meat, with flavorful vegetables and a rich gravy, is the ultimate hearty meal. However, cooking a pot roast can be a time-consuming and labor-intensive process. That’s where the Instant Pot comes in. With this magical appliance, you can enjoy a delicious pot roast in a fraction of the time, with minimal effort. We’ve got you covered if you’re looking for a foolproof recipe that delivers impressive results every time. 

Learn how to create an unforgettable pot roast using your Instant Pot, and impress your family and friends with your culinary skills!

What is a pot roast?

Pot roast is a classic comfort food that families have enjoyed for generations. It is a dish made from a large, tough cut of meat that is typically slow-cooked in a pot or Dutch oven. The meat is seared to develop a flavorful crust and then cooked slowly with vegetables and seasonings to create a tender and juicy meal. The result is a hearty, savory dish perfect for cozy dinners on chilly nights. Pot roast can be made with various types of meat, including beef, pork, and lamb, and can be customized with different vegetables and seasonings to suit your taste preferences.

What meat cut is best for pot roast?

Pot roast is a classic dish known for its tender, juicy, and flavorful meat. However, the choice of meat cut can significantly affect the final result. In general, tougher cuts of beef high in connective tissues are ideal for pot roast. These cuts must be cooked low and slow to break down the connective tissues and become tender.

Some of the best meat cuts for pot roast include chuck roast, brisket, and rump roast. Chuck roast is a popular choice because it is marbled with fat, which adds flavor and tenderness to the meat. Brisket is another great choice because it has a lot of connective tissue, which makes it very flavorful when slow-cooked. Rump roast is also a good option because it is lean and tender when cooked properly.

What to serve with pot roast?

Here are some delicious and easy ideas:

  • Mashed Potatoes: The creamy texture of mashed potatoes pairs perfectly with the tender and flavorful pot roast.
  • Roasted Vegetables: Roasting vegetables like carrots, parsnips, and potatoes alongside the pot roast is a great way to add color and nutrition to your meal. The vegetables will absorb the savory flavors of the meat and create a perfect side dish.
  • Sautéed Greens: Sautéed kale, spinach, or collard greens are a healthy and delicious addition to pot roast. Add some garlic and lemon juice to enhance their flavor.
  • Yorkshire Pudding: Yorkshire pudding is a traditional British dish that pairs well with pot roast. These airy and crispy popovers are easy to make and add a unique texture to your meal.
  • Crusty Bread: Serve your pot roast with a slice of crusty bread or a fresh baguette. The bread is perfect for soaking up all the delicious juices of the meat.

How to store pot roast?

Here’s how to store pot roast properly:

  • Let the pot roast cool down to room temperature before storing it. Avoid leaving it at room temperature for too long.
  • Once it has cooled down, transfer the pot roast to an airtight container or wrap it tightly in plastic or aluminum foil.
  • Pot roast can be stored in the refrigerator for up to 4 days. If you want to store it for longer, you can freeze it for 3-4 months. To freeze, wrap it tightly in plastic and aluminum foil or use an airtight container.

Instant Pot Pot Roast – The Recipe

Preparation time: 10 minutes

Cooking Time: 1 hour 5 minutes

Total Time: 1 hour15 minutes

Servings: 4


1 ½ lb. boneless beef chuck roast

1 tbsp. olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

3 medium carrots cut into 1” pieces

¾ lb. whole baby potatoes, quartered

2 bay leaves

2 tbsp. red wine vinegar

½ tbsp. Worcestershire sauce

¾ cups beef broth

1 fresh thyme sprig

1 Fresh rosemary sprig

1 tbsp. cornstarch

1 tbsp. water, for slurry

½ tsp. salt

½ tsp. black pepper


  1. Prepare the instant pot and preheat on Sauté More function.
  2. Pat dry the chuck roast steak using a paper towel, then season both sides of the roast generously with black pepper and salt.
  3. Add olive oil to the inner pot. Place the seasoned roast in the pot and let it brown for 10 minutes per side without constantly flipping it. Then remove from the pot and set aside.
  4. Add onions to the pot and sauté until they are softened. Add a pinch of salt and black pepper to season, and then add garlic and sauté for 30 seconds.
  5. Add a dash of red wine vinegar, and deglaze the pot using a wooden spoon.
  6. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves into the Instant Pot.
  7. Return the chuck roast and all its meat juice to the Instant Pot. Close the lid and Pressure cook at High Pressure for 45 minutes and wait for Full Natural Release. Open the lid carefully.
  8. Transfer the chuck roast to a cutting board, cover it with aluminum foil, and set aside.
  9. Submerge potatoes into the gravy, then add carrots on top of the potatoes. Close the lid and Pressure cook at High Pressure for 4 minutes and wait for Quick Release. Open the lid carefully.
  10. Adjust the seasoning if necessary. Mix cornstarch with water and gradually add it to the gravy until you get the desired thickness.
  11. Slice the roast chuck against the grain, and serve the pot roast and veggies with the gravy. Enjoy!
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