Homemade Instant Pot Pot Roast Recipe

Introduction

This homemade Instant Pot pot roast is a comforting and flavorful meal perfect for any occasion. Tender beef, hearty vegetables, and a rich gravy come together in under three hours with minimal effort. It’s a great way to enjoy a classic roast without waiting all day.

Ingredients

• 4-5 lbs chuck roast (cut into 2 pieces if needed to 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 red wine (or water/broth to avoid alcohol)
• 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 halved)
• 8 oz baby Bella mushrooms (whole or halved)
• 3 large carrots (cut into 1-inch chunks)
• 1/4 cup cornstarch
• 1/3 cup water (for thickening gravy)

Instructions

1. Step 1: Set the Instant Pot to Sauté. When it reads “Hot,” add the oil and let it heat.
2. Step 2: If needed, cut the beef into two pieces so they fit in the pot. Sear each piece on all sides for 5 minutes without turning to develop a golden crust. Add more oil if necessary during searing.
3. Step 3: Remove the browned beef to a plate and cover with foil to keep warm.
4. Step 4: Pour 1/2 cup water into the pot and scrape the bottom with a wooden spoon to release browned bits. Turn off sauté mode.
5. Step 5: Return the beef to the pot. Add onion, garlic, thyme, rosemary, oregano, paprika, black pepper, red pepper flakes, red wine, beef broth, soy sauce, Worcestershire sauce, and butter.
6. Step 6: Close the lid and seal the valve. Cook on High Pressure for 75 minutes if pieces are 2 inches thick or less; cook for 100 minutes if thicker.
7. Step 7: Let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Open the lid and check if the beef is tender enough to shred. If not, cook an additional 15-20 minutes on High Pressure with a 15-minute natural release.
8. Step 8: Remove the beef and place it in a large serving dish. Strain the cooking liquid through a fine mesh into a bowl. Add one cup of the liquid to the beef and return the remaining liquid to the pot.
9. Step 9: Add the mini potatoes, mushrooms, and carrots to the pot with the reserved cooking liquid.
10. Step 10: Cook on High Pressure for 4 minutes with a Quick Release if potatoes are halved; cook for 6 minutes with Quick Release if potatoes are whole.
11. Step 11: Use a spider strainer to transfer the vegetables to the serving dish, arranging them around the beef.
12. Step 12: Select Sauté mode again. Mix the cornstarch with water until smooth, then stir it into the pot to thicken the sauce. Simmer for 2-3 minutes until the gravy thickens.
13. Step 13: Transfer the gravy to a gravy boat. Shred the beef, cover with foil, and keep warm.
14. Step 14: Drizzle the gravy over the shredded beef, garnish with freshly chopped parsley, and serve.

Tips & Variations

• Use whole mini potatoes to keep their shape better during cooking.
• Swap red wine with extra beef broth or water for an alcohol-free version.
• Add fresh herbs like parsley or thyme at the end for extra freshness.
• For thicker gravy, increase cornstarch to 1/3 cup mixed with water.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water if the sauce is too thick. You can also freeze cooked pot roast and vegetables for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for this recipe because it becomes tender and flavorful when pressure cooked. You can also use brisket or round roast, but adjust cooking times as needed.

What if I don’t have an Instant Pot?

You can make this pot roast in a slow cooker or oven, but cooking times will be longer—typically 6-8 hours on low in a slow cooker or 3-4 hours at 325°F in the oven, covered.

Homemade Instant Pot Pot Roast Recipe

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★★★★★

4.8 from 88 reviews

• Author: Matteo
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x

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Description

This Homemade Instant Pot Pot Roast recipe delivers a tender, flavorful beef roast cooked to perfection using the convenience of an Instant Pot. Infused with a blend of aromatic herbs, garlic, and a rich red wine-based broth, this classic comfort dish includes hearty vegetables like mini red potatoes, baby Bella mushrooms, and carrots. The dish is finished with a luscious homemade gravy, making it a perfect family meal ready in about 2.5 hours.

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Ingredients

Scale 1x2x3x

Beef and Seasonings

• 4–5 lbs chuck roast (cut into 2 pieces if needed to fit the pot)
• 3 tablespoons vegetable oil or canola oil
• 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

Liquids and Sauces

• 1/2 cup water
• 1 cup red wine (or water/broth to avoid alcohol)
• 1 cup low sodium beef broth
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 4 tablespoons unsalted butter

Vegetables

• 1 lb mini red potatoes (whole or halved)
• 8 oz baby Bella mushrooms (whole or halved)
• 3 large carrots (cut into 1-inch chunks)

Gravy Thickener

• 1/4 cup cornstarch
• 1/3 cup water

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Instructions

1. Brown the Beef: Set the Instant Pot to Sauté. Once it indicates ‘Hot’, add 3 tablespoons of oil and heat. If necessary, cut the chuck roast into two pieces to fit the pot. Brown each piece on all sides for 5 minutes each without turning prematurely, until golden brown. Add more oil if needed during searing. Remove the browned beef and cover with foil to keep warm.
2. Deglaze the Pot: Add 1/2 cup water to the pot and use a wooden spoon to scrape off any browned bits at the bottom. This will add flavor and prevent burning. Turn off sauté mode once done.
3. Add Ingredients for Cooking: Return the beef to the pot. Add quartered onion, crushed garlic, thyme, rosemary, oregano, paprika, black pepper, red pepper flakes, red wine, beef broth, soy sauce, Worcestershire sauce, and butter to the pot.
4. Pressure Cook the Roast: Close the Instant Pot lid and seal the valve. Cook on High Pressure for 75 minutes if roast pieces are 2 inches thick or less. For thicker cuts (around 4 inches thick), cook for 100 minutes.
5. Release Pressure and Check Tenderness: After cooking ends, allow a natural pressure release for 15 minutes, then manually release remaining pressure. Open the lid and check if the beef is tender enough to shred. If not fully tender, cook for an additional 15-20 minutes on High Pressure with another 15-minute natural release.
6. Shred Beef and Separate Cooking Liquid: Remove beef to a large serving dish and cover with foil. Strain the cooking liquid through a fine mesh sieve into a bowl, reserving one cup of the liquid to add back to the beef. Return remaining liquid to the Instant Pot.
7. Cook the Vegetables: Add the mini potatoes, mushrooms, and carrots to the pot with the sieved cooking liquid. If potatoes are halved, pressure cook on High for 4 minutes with a quick release. If whole, cook for 6 minutes with a quick release.
8. Transfer Vegetables to Serving Dish: Use a spider strainer to remove vegetables from the pot and arrange them around the shredded beef on the serving dish.
9. Make the Gravy: Set Instant Pot to Sauté mode again. Mix cornstarch and water in a small bowl until smooth and add this slurry to the pot. Stir gently and simmer for 2-3 minutes until the sauce thickens. It will thicken more as it cools.
10. Serve: Pour the gravy into a gravy boat. Drizzle the gravy over the shredded beef and garnish with freshly chopped parsley if desired. Serve hot and enjoy your comforting pot roast meal.

Notes

• For alcohol-free version, substitute red wine with additional beef broth or water.
• You can cut the potatoes in half for quicker cooking, but whole mini potatoes hold their shape better.
• If your beef is particularly large or thick, adjust pressure cooking time accordingly to ensure tenderness.
• Natural pressure release helps keep the meat juicy and tender.
• Use a spider strainer or slotted spoon to easily transfer vegetables without breaking them.
• The gravy thickens as it cools; simmer slightly longer for a thicker consistency if desired.

• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot pot roast, beef pot roast recipe, pressure cooker pot roast, easy pot roast, comfort food, Instant Pot beef