Instant Pot Pot Roast Recipe

instant pot pot roast
Diana Rattray
Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 6 servings
Nutrition Facts (per serving)
704 Calories
37g Fat
29g Carbs
61g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 704
% Daily Value*
Total Fat 37g 48%
Saturated Fat 15g 73%
Cholesterol 188mg 63%
Sodium 531mg 23%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 61g
Vitamin C 11mg 54%
Calcium 92mg 7%
Iron 7mg 37%
Potassium 1528mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A moist and juicy beef pot roast doesn't have to take all day. The Instant Pot shortens the cooking time dramatically without sacrificing flavor or texture. This pot roast with vegetables is melt-in-your-mouth tender after less than 90 minutes cooking time! 

Feel free to change the ingredients to suit your family's tastes. Add some frozen pearl onions to the pot if you like. For extra color, use a combination of multicolored baby potatoes, or use multicolored carrots. Rutabaga is another excellent option, or add a few parsnips along with the carrots. If you don't have fresh herbs, add about 1/2 to 1 teaspoon of dried crumbled rosemary or thyme, or use an herb blend.


  • 3 pounds beef chuck roast

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon vegetable oil

  • 1 large onion

  • 4 to 6 ounces mushrooms

  • 3 cloves garlic

  • 1/2 cup dry red wine, or use stock

  • 3 cups beef stock, unsalted

  • 1 tablespoon Worcestershire sauce

  • 1 bay leaf

  • 1 sprig fresh rosemary, or a few sprigs of thyme

  • 1 1/2 pounds potatoes, preferably small creamer potatoes

  • 6 carrots

  • 3 tablespoons cornstarch

  • 3 tablespoons cold water

Steps to Make It

  1. Gather the ingredients.

  2. Season the chuck roast on all sides with kosher salt and freshly ground black pepper.

  3. Heat the oil in the Instant Pot on the sauté setting. 

  4. Place the beef roast in the Pot and sear, turning to brown all sides. The browning should take a total of about 15 to 20 minutes. 

  5. Meanwhile, peel and dice the onions. Rinse and slice the mushrooms, if using. Mince the garlic

  6. Remove the roast from the pot and add the onions and mushrooms, if using. Sauté, stirring, until the onions are translucent. Add the garlic and cook for 1 minute longer. Add the wine, beef stock, Worcestershire sauce, bay leaf, and rosemary or thyme. Bring to a boil. 

  7. Wash the potatoes and peel, if desired. Peel the carrots and slice into 1-inch lengths. Add the potatoes and carrots to the pot and top with the pot roast.

  8. Place the lid on the Instant Pot and set the vent to sealing. Select the manual setting and set the time for 60 minutes at high pressure. If the roast is very thick, add 10 minutes. If it is frozen, add 20 minutes.

  9. When the time is up, open the valve to release the pressure quickly.

  10. With a slotted spoon, remove the beef and vegetables to a platter and keep warm. If desired, strain the juices into a fat separator. Return the liquids to the pot and set it on the soup setting. 

  11. In a small bowl, combine the cornstarch with the cold water; stir until smooth. Stir the cornstarch mixture into the simmering liquids. Continue to cook for about 2 minutes, stirring constantly.

  12. Drizzle about 1/4 cup of the sauce over the meat and vegetables. Pour the remaining sauce into a gravy boat for serving.


  • Though the cooking time is 1 hour plus browning time, make sure you allow extra time—15 to 20 minutes—for the pot to reach full pressure. The quick release takes about 3 minutes.