Instant Pot Pot Roast Recipe

If you’re dreaming of the ultimate comfort food dinner, look no further than this Instant Pot Pot Roast. Tender beef, melt-in-your-mouth veggies, savory gravy, and all ready in a fraction of the time it takes in the oven—it’s a weeknight miracle and a Sunday supper classic in one!

Ingredients You’ll Need

Each ingredient in this Instant Pot Pot Roast recipe brings something special to the table, from the marbled richness of chuck roast to the earthy sweetness of carrots and the lift of Worcestershire. Don’t skip a thing—every component creates the deep, savory flavor and dreamy texture we all crave!

• Boneless Beef Chuck Roast (3–5 lbs): This cut is known for its rich marbling, which breaks down into succulent tenderness in the Instant Pot.
• Oil: A little oil ensures a perfect, golden sear on your roast for extra flavor depth.
• Salt, Onion Powder, Garlic Powder, Black Pepper, Smoked Paprika (optional): This simple blend adds the right punch of savory seasoning and a smoky undertone if you use smoked paprika.
• Baby Red Potatoes: These cook up creamy and hold their shape, soaking up all that beefy goodness while adding heartiness.
• Carrots: Sliced thick or as baby carrots, they become tender and slightly sweet, balancing out the richness of the meat.
• Yellow Onion: Once diced, onion melts into the broth and infuses the entire dish with subtle sweetness and depth.
• Beef Broth: The savory base that brings everything together and forms the foundation for the silky gravy.
• Worcestershire Sauce: Just a splash adds umami magic and extra savory complexity.
• Water & Cornstarch: These create a simple slurry to thicken your broth into luscious, pour-over gravy at the end.
• Chopped Parsley or Thyme (optional): Fresh herbs make a pretty (and tasty!) finishing touch.

Variations

One of the best things about making Instant Pot Pot Roast at home is how adaptable it is. Whether you’re working around dietary needs or just cleaning out the fridge, it’s easy to swap in your favorites or try fun twists without sacrificing coziness.

• Swap the Veggies: Not a fan of carrots or potatoes? Try parsnips, celery, rutabaga, or even chunks of sweet potato for a different flavor profile.
• Gluten-Free Version: This recipe is naturally gluten-free—just double-check your Worcestershire sauce, and adjust the thickener to arrowroot starch if needed.
• Turn Up the Heat: Add a chopped jalapeño, a sprinkle of red pepper flakes, or a dash of hot sauce if you love a little kick with your pot roast.
• Richer Gravy: For extra decadent gravy, stir in a spoonful of sour cream or a touch of heavy cream once the gravy has thickened.

How to Make Instant Pot Pot Roast

Step 1: Season the Roast

In a small bowl, combine your salt, onion powder, garlic powder, black pepper, and smoked paprika (if using). Give the beef a generous rub down with this mixture so every nook and cranny is covered, helping the flavor soak right into the meat. This simple step makes a huge difference in every bite!

Step 2: Sear the Beef

Turn your Instant Pot to the “Sauté” setting and let it preheat until hot. Add the oil and, once shimmering, brown the seasoned roast for about 2–3 minutes on each side. This crucial step caramelizes the outside, locking in juices and building the flavor foundation for the whole dish. Set the seared roast aside.

Step 3: Deglaze the Pot

Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits. This not only deepens the flavor of your gravy later—it also helps prevent any burn warnings during pressure cooking.

Step 4: Layer the Roast and Veggies

Return the seared roast to the Instant Pot and nestle the potatoes, carrots, and diced onion all around it. The veggies will soak up the meaty, seasoned juices as everything cooks, becoming gloriously tender and flavorful.

Step 5: Pressure Cook

Lock the lid, set the vent to Sealing, and pressure cook on High for 60 minutes (for a 3 lb roast) or 80–90 minutes (for a 4–5 lb roast). After the timer goes off, let the pressure release naturally for 10 minutes, then do a careful quick release for any remaining steam. Your kitchen will smell downright irresistible by now!

Step 6: Make the Gravy

Transfer the pot roast and veggies to a platter (they’ll be tender—use tongs!). Set your Instant Pot to “Soup/Broth” mode and whisk together the cornstarch with water. Once the cooking liquid is simmering, whisk in the slurry and cook just until the gravy thickens. Taste and adjust seasoning as needed—it’s gravy time!

Step 7: Serve and Enjoy

Shred the pot roast into big, juicy chunks and arrange them with the vegetables. Smother everything in your homemade gravy, then sprinkle with fresh parsley or thyme to finish. Dig in while it’s piping hot—the definition of cozy comfort!

How to Serve Instant Pot Pot Roast

Garnishes

A shower of fresh chopped parsley or thyme brightens up each plate of Instant Pot Pot Roast, adding color and a subtle herbaceous lift. If you’re feeling fancy, a sprinkle of flaky sea salt or cracked black pepper right at the table feels special, too!

Side Dishes

This dish truly stands alone, but a warm hunk of crusty bread or fluffy dinner rolls is perfect for sopping up every last drop of savory gravy. Want more color? Try a crisp green salad or lightly sautéed green beans for balance and freshness alongside your Instant Pot Pot Roast.

Creative Ways to Present

For a dinner party twist, serve the pot roast and veggies family-style on a big, rustic platter, topped generously with gravy and fresh herbs. Or make cozy “pot roast bowls”—pile chunks of beef and vegetables over creamy mashed potatoes, then shower with gravy and garnish to create ultimate comfort in every bite.

Make Ahead and Storage

Storing Leftovers

If you have leftover Instant Pot Pot Roast, lucky you! Let the roast and vegetables cool to room temperature, then store them (with the gravy) in airtight containers in the fridge. They’ll stay delicious for up to 4 days and make lunches you’ll actually look forward to.

Freezing

This recipe freezes beautifully. Pack cooled roast, veggies, and gravy into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. When you’re ready for cozy comfort, thaw overnight in the refrigerator before reheating!

Reheating

Warm leftovers gently in a saucepan over low to medium heat, adding a splash of beef broth if the gravy seems thick. You can also zap it in the microwave in 1-minute intervals, stirring occasionally, until piping hot. The flavors might even be better than day one!

FAQs

Final Thoughts

There’s nothing quite as rewarding (or as comforting) as a home-cooked meal like Instant Pot Pot Roast. I truly hope this recipe brings warmth, nostalgia, and a generous serving of joy to your table. Give it a try—your future self (and your family!) will thank you.

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