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5 from 9 votes

Instant Pot Pot Roast

Instant Pot Pot Roast - mouthwatering tender pot roast with vegetables smothered in the most luscious and flavorful gravy. This easy to make pot roast recipe cooks in a fraction of the time with the help of your Instant Pot pressure cooker!

Course Dinner, Main Course
Cuisine American
Keyword Instant Pot Pot Roast, Pressure Cooker Pot Roast
Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Natural Release 20 minutes
Total Time 1 hour 29 minutes
Servings 8 servings
Calories 408kcal
Author Kathy McDaniel

Ingredients

  • 1 3-pound beef chuck roast
  • Salt and ground black pepper to taste
  • 2 tablespoons olive oil, divided
  • 2 medium onions, chopped (about 2 cups)
  • 2 celery ribs, chopped (about 1/2 cup)
  • 4 carrots, peeled and cut into large pieces (about 2-inch pieces)
  • 5 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 1/2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon chicken or beef bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 pounds red potatoes (optional) - *see the notes
  • 2 tablespoons cornstarch

Instructions

  • Season the beef roast with salt and ground black pepper to taste.
  • Turn the instant pot/pressure cooker to "saute". Add half the oil and allow it to get hot. Add the beef to the pot and sear for about 3-4 minutes per side, or until golden brown. Remove the beef from the pot and set aside.
  • Add the remaining oil into the instant pot (it should still be in "saute" mode), when the oil is hot, add the onions and celery and cook, stirring frequently for about 2 - 3 minutes or until the onions become translucent. Add the carrots and garlic and saute for about a minute. Add the tomato paste and cook for about 2 minutes, stirring frequently.
  • Stir in the red wine and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. (*see notes), 
  • Stir in the beef broth, bouillon, bay leaves, Worcestershire sauce and return the meat and any collected juices to the pot. Add the rosemary and thyme. Select cancel/warm.
  • Lock the lid into place and set the pressure valve to sealing. Select "manual", high pressure and set the time for 64 minutes. 
  • Once done, let the pressure release naturally for 20 minutes and then do a quick release. Open the lid.
  • Remove the the roast to a plate or cutting board. Carefully remove the carrots (the are very tender). Cover the beef and carrots with aluminum foil to keep warm. Skim some of the fat from the top of the liquid, and remove the bay leaves and the herb stems.
  • If pressure cooking the potatoes, you can shred the beef while the potatoes cook. Otherwise, do it as soon as you take the meat and carrots off from the instant pot.

The Potatoes (skip to "Thickening the Gravy" if not cooking potatoes)

  • At this point, you are ready to cook the potatoes (optional). Cut the potatoes in half and place them inside the instant pot. It should be enough liquid from the roast. 
  • Lock the lid into place and set the pressure valve to sealing. Select "manual", high pressure and set the time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Open the lid and remove the potatoes.

Thickening the Gravy

  • In a small bowl, whisk together the cornstarch with 2 tablespoons of water to make a slurry. Set aside.
  • Turn the instant pot/pressure cooker to "saute". Bring the sauce to a boil and add the cornstarch mixture stirring frequently until slightly thickened.  If the mixture gets too thick, add more beef broth as needed until desired consistency is reached.
  • Serve the beef pot roast, carrots and potatoes with the gravy immediately.
  • If you won't be serving immediately, return the shredded beef to the instant pot (I like to keep the meat covered by the gravy as much as possible to keep the meat juicy. Place the potatoes and carrots inside the pot as well (on one side) and keep on "warm" until ready to serve.

Notes

  • Cut the beef roast in half if the whole piece doesn't fit comfortably in your pressure cooker.
  • When deglazing the pot by adding the red wine, it is important to scrape the bottom of the pot to remove as many brown bits stuck at the bottom. Failure to do so can result in a "burn" message later during the cooking process.
  • The potatoes will cook for 8 minutes AFTER the pot roast is done. This means the pressure cooker will need to come to pressure again. Please plan accordingly as this can take about 10 minutes.

Nutrition

Calories: 408kcal | Carbohydrates: 10g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 547mg | Potassium: 861mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5240IU | Vitamin C: 6.2mg | Calcium: 63mg | Iron: 4.2mg