This easy Instant Pot pot roast is a cozy, hearty meal! With tender beef, potatoes, and carrots cooked in savory broth, it’s comfort food you can make quickly.
Cooking it in the Instant Pot means no long waits, so dinner is ready in no time. I love how the meat falls apart with just a fork—so satisfying to eat! 😋
Key Ingredients & Substitutions
Beef Chuck Roast: This is the star of your dish! It’s juicy and tender when cooked low and slow. If you’re looking for a leaner option, you could use brisket or round roast. Keep in mind, these may not be as tender as chuck.
Potatoes: I recommend using russet or Yukon gold potatoes for their creaminess. If you want a lower-carb option, try using cauliflower instead for a similar texture in the dish.
Red Wine: While optional, red wine adds rich flavor. If you prefer to skip it, increase beef broth to 2.5 cups or use grape juice for a non-alcoholic option without losing flavor.
Carrots: Carrots add a nice sweetness! You can substitute with parsnips or sweet potatoes for a different flavor profile.
How Do I Sear Meat Perfectly in the Instant Pot?
Searing the meat is crucial for building flavor. A good sear gives you that caramelized outer crust. Here’s how to do it:
- Make sure the Instant Pot is fully heated. Use the “Sauté” function, and give it a few minutes.
- Add olive oil and let it heat until shimmering.
- Carefully place the roast in the pot. Don’t overcrowd it—if your roast is large, sear it in batches.
- Let it sear undisturbed for 4-5 minutes to get that golden color, then flip it.
After searing, your roast will have a deeper flavor, making your pot roast delicious!
Easy Instant Pot Pot Roast
Ingredients:
- 3 to 4 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 60 minutes to cook in the Instant Pot, plus an additional 10-15 minutes for the pressure to release. So, in total, you’re looking at around 1 hour and 30 minutes from start to dinner!
Step-by-Step Instructions:
1. Season the Meat:
Start by seasoning the chuck roast all over with salt and pepper. This simple step enhances the flavor and ensures every bite is delicious!
2. Sear the Roast:
Set your Instant Pot to “Sauté” mode and pour in the olive oil. Once it’s hot, carefully add the roast. Sear it for about 4-5 minutes on each side until it’s nicely browned. This adds great flavor! Once seared, remove the roast and set it aside.
3. Sauté the Aromatics:
Next, add the chopped onion and minced garlic to the pot. Sauté them for about 2-3 minutes until the onion is translucent and fragrant. Yum!
4. Add the Tomato Paste:
Stir in the tomato paste and let it cook for another minute. This adds a nice depth of flavor to your dish.
5. Pour in the Liquids:
Now, pour in the beef broth and red wine if you’re using it. Make sure to scrape the bottom of the pot to lift any tasty bits stuck there. This is where a lot of flavor comes from!
6. Add Vegetables and Seasoning:
Return the seared roast to the pot. Place the carrot chunks, potato chunks, dried thyme, dried rosemary, and bay leaves on top of the meat. Everything is in now—let’s cook!
7. Pressure Cook:
Seal the lid of the Instant Pot and set it to “Pressure Cook” or “Manual” mode on high pressure for 60 minutes. Sit back and relax!
8. Natural Pressure Release:
Once the cooking time is done, allow the pressure to release naturally for about 10-15 minutes. This helps the meat stay tender. After that, you can do a quick release for any leftover pressure.
9. Remove and Discard:
Carefully take the roast and vegetables out of the pot. Make sure to discard the bay leaves. You can marvel at how tender the meat is!
10. Make Gravy (Optional):
If you’d like a thicker gravy, return the Instant Pot to “Sauté” mode and let the cooking liquid simmer for 5-7 minutes until reduced. This will create a delicious gravy to serve with your roast!
11. Serve:
Slice or shred the roast and serve it with the vegetables and that tasty gravy. Enjoy your delicious and tender Instant Pot pot roast!
FAQ for Easy Instant Pot Pot Roast
Can I Use Frozen Chuck Roast?
It’s best to thaw the roast before cooking, as this ensures even cooking and proper searing. Thaw the roast in the refrigerator overnight or place it in a sealed plastic bag and submerged in cold water for a quicker option.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply increase the beef broth to 2.5 cups. You can also use grape juice or apple cider vinegar for a non-alcoholic alternative that still offers a little acidity.
Can I Cook This Roast in Advance?
Absolutely! You can prepare the pot roast ahead of time and store it in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth if needed.
How Should I Store Leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the pot roast and vegetables in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
