Name: Instant Pot Pot Roast
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 3-5 pound chuck roast; 2 tablespoons avocado oil or neutral oil; 3 cloves garlic; 1 tablespoon fresh thyme; 4 ounces butter; ½ onion sliced; ½ cup beef broth; 1 tablespoon salt; 1 tablespoon pepper; 1 tablespoon garlic powder; 1 pound potatoes cubed; 1 pound carrots sliced into 1" pieces; ¼ cup water; 2 tablespoons butter; 1 teaspoon salt; ½ teaspoon pepper

Jump to Recipe·Leave a Review

Instant Pot pot roast is one of those comforting dishes that seems to wrap you in a warm embrace with every bite. With juicy, tender beef perfectly seasoned and surrounded by hearty vegetables, it truly embodies the essence of home-cooked love. Every forkful reveals deep flavors that come together brilliantly, thanks to the magic of pressure cooking.

Pin this for later!

I remember the first time I made this dish; the enticing aroma filled my kitchen and had everyone eagerly awaiting dinner. Unlike the long hours typically required for a classic pot roast, the Instant Pot allows you to create this classic American comfort food in a fraction of the time. Trust me, your family will be asking for seconds before the first plate is even cleared! Let’s dive into this delightful Instant Pot pot roast recipe that is not only easy to prepare but will also become a weeknight staple that you’re excited to share.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Pot Roast
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Pot Roast

Why You’ll Love This Recipe

Simple & Quick: Ready in just under two hours, including prep, with minimal fuss.
Irresistible Flavor: Tender, juicy beef combined with fragrant herbs and savory broth creates an unforgettable taste.
Eye-Catching Appeal: The vibrant colors of the carrots and potatoes make for a beautiful presentation.
Flexible Serving: Perfect for cozy family dinners or as a meal prep idea for busy weeks ahead.
Diet-Friendly Options: Easily adjust for gluten-free and dairy-free diets with alternative ingredients.

Ingredients You’ll Need

1 3-5 pound chuck roast: Selected for its marbling, which ensures a tender and flavorful outcome.
2 tablespoons avocado oil or neutral oil: Used for searing; avocado oil can handle high heat without burning.
3 cloves garlic: Fresh garlic enhances the overall depth of flavor.
1 tablespoon fresh thyme: This herb adds a wonderful aromatic element that pairs perfectly with beef.
4 ounces butter: For sautéing vegetables, lending rich flavors and creating a beautiful glaze.
½ onion sliced: Onions bring sweetness and complexity to the dish.
½ cup beef broth: Essential for pressure cooking; it adds moisture and enhances the flavor.
1 tablespoon salt: Seasoning is key for a tasty pot roast.
1 tablespoon pepper: Adds a subtle kick and enhances the overall taste.
1 tablespoon garlic powder: Extra flavor boost to complement fresh garlic.
1 pound potatoes, cubed: Potatoes are a hearty side that cooks beautifully alongside the roast.
1 pound carrots, sliced into 1-inch pieces: Adds sweetness and color, balancing the dish.
¼ cup water: Helps steam the vegetables and brings out their flavors.
2 tablespoons butter: Extra richness to finish off the veggies.
1 teaspoon salt and ½ teaspoon pepper: For seasoning vegetables.

How to Make Instant Pot Pot Roast

Prepare the Roast: Cut the chuck roast into three even pieces and pat them dry using paper towels. This is crucial for a good sear, so moisture is out of the equation here.
Sear the Meat: In a hot cast iron or stainless skillet over medium-high heat, add your choice of oil. Sear each piece of roast, about 2-3 minutes on each side, until it boasts a beautiful golden-brown crust. Avoid moving the meat around; let it sear undisturbed for the best results.
Prepare the Instant Pot: Carefully transfer the browned meat to the Instant Pot and season generously with salt, pepper, and garlic powder.
Sauté the Aromatics: Lower the skillet heat and add the butter. Once melted, toss in the sliced onions, garlic, and thyme, stirring for 1-2 minutes until everything is fragrant and the onion is just beginning to soften.
Combine Ingredients: Pour the aromatic butter mixture over the beef in the Instant Pot. Add the beef broth, making sure it reaches halfway up the meat, but does not submerge it completely.
Pressure Cook: Seal the Instant Pot lid and set the valve to sealing. Cook on high pressure for 1 hour and 20 minutes. When the time is up, don’t rush to release the pressure. Let it sit naturally for an additional 15-20 minutes. This allows the spices and juices to meld beautifully into the meat.
Sear the Vegetables: While the pressure is releasing, return the pan to medium-high heat. Toss in the cubed potatoes and sliced carrots, spreading them out. Let them sear for 2-3 minutes until golden on one side, then stir to caramelize the other sides.
Finish the Vegetables: Once the veggies are well-browned, reduce the heat to medium and add ¼ cup of water to the pan. Cover loosely and cook for about 8-10 minutes until fork-tender, stirring occasionally. The water will evaporate, leaving the vegetables glistening with the delicious beef drippings. Stir in the last 2 tablespoons of butter and season to taste.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’re looking to preserve it long-term, freeze in a freezer-safe container or bag for up to 3 months. When ready to enjoy again, simply reheat in the microwave or in a pot over low heat until heated through. Be aware that reheating may alter the texture slightly, but adding a touch of broth can refresh the dish to keep it moist and flavorful.

Chef’s Helpful Tips

A common mistake is not drying the meat before searing; always achieve that golden-brown crust.
For a more robust flavor, consider using a quality beef broth made from scratch.
Timing is key! Do not skip the natural release step after cooking; it’s essential for juicy tender meat.
If you want to take it up a notch, add a splash of red wine to the broth for an extra layer of depth.
Feel free to experiment with different root vegetables; parsnips or turnips can add a delightful twist to the dish.
Make ahead by prepping the ingredients the day before and storing them in the fridge; that way, you can have dinner ready with minimal effort!

With its melt-in-your-mouth texture and layers of rich flavor, this pot roast is bound to become a household favorite. Each serving tells a story of comfort and warmth, perfect for family gatherings or quiet nights in. Don’t hesitate to make it your own—experiment with flavors and side dishes!

Recipe FAQs

Can I use a different cut of beef for this recipe?

Yes! While chuck roast is ideal due to its marbling, you can use other cuts like brisket or round roast. Just keep in mind that cooking times might vary.

Can I cook this recipe without an Instant Pot?

Absolutely, you can achieve similar results in a slow cooker or by braising in the oven. Just adjust the cooking times accordingly—typically around 6-8 hours on low for a slow cooker or 3-4 hours in the oven at a low temperature.

What should I serve with Instant Pot pot roast?

This dish pairs wonderfully with a side of crusty bread, a crisp green salad, or even some homemade gravy poured over mashed potatoes. The options are deliciously endless!

How do I adjust the seasoning to my taste?

Feel free to taste the broth mixture before sealing the pot. Sprinkle in more salt, pepper, or herbs to match your flavor preferences. Just remember, it can be hard to control seasonings once the dish has cooked, so start light!

⭐ If you make my Instant Pot Pot Roast recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Instant Pot Pot Roast