A classic comfort dish, this Instant Pot Pot Roast Recipe is so tender and easy thanks to the pressure cooker! With the carrots and potatoes made alongside the roast, this one pot dinner is super flavourful and is a crowdpleaser.
This Instant Pot pot roast recipe has all the classic ingredients that goes into a pot roast and with a minor modification for the gravy, this is a gluten free recipe that’s also Whole30 and paleo friendly!
Want more comfort recipes? Try my Instant Pot Sirloin Steak Strips Recipe, Instant Pot Taco Soup Recipe, Instant Pot Short Ribs Recipe, Instant Pot Chicken Stew, or my Instant Pot Beef Stew Recipe.
Is there a specific meal that comes to mind when you think comfort food? For us, it’s a pot roast. There is nothing better than a melt in your mouth roast for dinner and with the Instant Pot, you’ll love how the roast just falls apart in less time.
With the magic of pressure cooking, the roast gets super tender in a shorter amount of time, making it perfect for those weekends where you have errands to run and can’t babysit a pot on the stove for hours, just like my Instant Pot Meat Sauce Recipe and Instant Pot Sweet Potato Kale Beef Soup.
What’s The Best Cut of Beef for Instant Pot Pot Roast Recipe?
Boneless chuck roast is the most commonly used cut of beef to make a pot roast with. It’s the one I’m using today! There’s a couple “versions” of chuck roasts so you want to make sure you get a frontal version. For example, these frontal chuck cuts might be labeled chuck shoulder pot roast, beef chuck arm, top blade, etc. Any of these will work. Alternatively, you can use a brisket or a bottom round cut if you cannot find a chuck roast.
Subscribe for new recipes & a free e-cookbook
How to Make this Instant Pot Pot Roast Recipe
Ingredients
- Boneless chuck roast
- Salt and black pepper
- Olive oil
- Onions — chopped
- Celery — chopped
- Garlic — minced
- Tomato paste
- Dry red wine — if you do not have red wine on hand for this Instant Pot pot roast recipe, you can substitute it with more beef broth instead.
- Beef broth
- Better than Bouillon
- Fresh rosemary
- Fresh thyme
- Carrots — peeled and chopped
- Potatoes — peeled and chopped
- Fresh parsley for garnish — chopped
For the Gravy
- Butter
- Tapioca flour
- Cooking liquid — from the cooked pot roast.
Instructions
Prepare and Sear the Beef
- Set your Instant Pot to SAUTE mode.
- Pat your pot roast completely dry and season with a good amount of salt and pepper.
- Add in the olive oil and sear your pot roast on all sides until browned. Set aside.
Prepare for the First Pressure Cook
- Add more olive oil if necessary and then add onions and celery. Sauté for 3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
- Stir in red wine, scraping any browned bits on the bottom of the pot.
- In a measuring cup, combine the beef broth and Better than Bouillon. Stir well to combine.
- Pour in the beef broth to the Instant Pot before adding in the chuck roast from earlier, rosemary and thyme. Stir well.
- Close the Instant Pot with the lid, and seal the vent. Hit cancel, then cook on HIGH PRESSURE for 60 minutes.
Add the Vegetables and Pressure Cook Again
- When the time is up, do a QUICK RELEASE by moving the valve to venting to release all the pressure (steam). When the float valve drops, you can safely open the Instant Pot.
- To the instant pot, add in the carrots and potatoes on top of the pot roast. Close it again with the lid, and cook on HIGH PRESSURE for 3 more minutes. Then, do a QUICK RELEASE.
- Transfer the vegetables to a serving platter. Using tongs, remove the pot roast to the same serving platter and shred it with 2 forks into large chunks. Save 2 cups of the cooking to make gravy.
Make the Gravy
- In a sauce pan over medium heat, melt the butter. Add in the tapioca flour and whisk well to combine. Cook for 30 seconds and then slowly pour in the cooking liquid. Keep stirring to avoid any lumps and then season it with salt.
- Serve with your Instant Pot pot roast recipe when ready.
Tips and Notes
- Do not add your vegetables into the Instant Pot during the first round of pressure cooking. We cook this Instant Pot pot roast recipe in two rounds to prevent the vegetables from getting overcooked and turning mushy.
- This Instant Pot pot roast recipe was not testing on a frozen roast. I highly suggest you thaw your roast if you plan on making this. You can always do a cold water thaw method in the morning if you’ve forgotten to thaw it. Cooking from frozen will affect the cook time as well as the flavour for this pot roast.
- If you do not have an Instant Pot, see my Whole30 Pot Roast recipe for a stove option.
- If you want a firmer crunch to your carrots, you can cut them larger.
- Feel free to use any variety of baby potatoes. You can also cut russet potatoes into smaller chunks if you’d prefer.
- If you’re really tight on time, you can skip searing the beef. However, your final dish will be not as flavourful.
- This Easy Roasted Vegetables Recipe would go well with the pot roast if you’d like more vegetables for dinner.
Instant Pot Pot Roast Make Ahead Tips
- You can make this pot roast ahead of time and reheat on the day of.
- Leftover pot roast can be store in an airtight container in the fridge for up to 4 days.
- Leftover Instant Pot pot roast can also be frozen, but not the vegetables. Shred the roast and store the meat in a freezer safe bag for up to 3 months in the freezer.
More Dinner Recipes You Might Like
- Garlic Herb Butter Roast Chicken
- Baked Meatballs Casserole
- Spaghetti Squash Casserole Recipe
- Broccoli and Cauliflower Casserole Recipe
- Garlic Butter Pork Tenderloin Recipe
- Ground Beef Vegetable Soup Recipe
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
This post may contain affiliate links. Please read our disclosure policy.
Instant Pot Pot Roast
Ingredients
- 3 pounds boneless chuck roast
- Salt and black pepper
- 1 tablespoon olive oil
- 2 cups onions chopped
- 2 stalks celery chopped
- 4 cloves of garlic minced
- 1 tablespoon tomato paste
- 1/4 cup dry red wine
- 3 cups beef broth
- 1 teaspoon of Better than Bouillon
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 medium carrots peeled and chopped
- 4 medium potatoes peeled and chopped
- Fresh parsley for garnish chopped
For the Gravy
- 2 tablespoons butter
- 2 tablespoons tapioca flour
- 2 cups cooking liquid
Instructions
- First, set your Instant Pot to SAUTE mode.
- Then, pat your pot roast completely dry. Season roast with a good amount of salt and pepper.
- Add in the olive oil and sear your pot roast on all sides until browned. Set aside.
- Add more olive oil if necessary and then add onions and celery. Sauté for 3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
- Stir in red wine, scraping any browned bits on the bottom of the pot.
- In a measument cup, combine the beef broth and Better than Bouillon. Stir well to combine.
- Pour in the beef broth to the Instant Pot. Add in the chuck roast, rosemary and thyme. Stir well.
- Close the Instant Pot with the lid, and seal the vent. Hit cancel, then cook on high pressure for 60 minutes. When the time is up, do a QUICK RELEASE by moving the valve to venting to realease all the pressure (steam). When the float valve drops, you can safely open the Instant Pot.
- To the instant pot, add in the carrots and potatoes on top of the pot roast. Close it again with the lid, and cook on HIGH PRESSURE for 3 more minutes. Then, do a quick release.
- Transfer the vegetables to a serving platter. Using tongs, remove the pot roast to the same serving platter and shred it with 2 forks into large chunks. Save 2 cups of the cooking to make gravy.
For the Gravy
- In a sauce pan over medium heat, melt the butter. Add in the tapioca flour and whisk well to combine. Cook for 30 seconds and then slowly pour in the cooking liquid. Keep stirring to avoid any lumps and then season it with salt.
Tips
- Searing the meat adds a ton of flavour to the pot roast. Don't skip this quick and easy step.
- Always thaw the meat before cooking it. While the instant pot can cook food from frozen, this recipe was not tested for a frozen roast.
- Feel free to use any type of potatoes. You can even cut up russet potatoes.
- To store: Store leftover pot roast for up to 4 days in the fridge. Hold onto the liquid from cooking as it helps keep it moist.
- To reheat: You can reheat the pot roast in the microwave, stovetop, or oven. Add the reserved liquid to keep the meat moist.
- To freeze: The vegetables don't freeze well but you can freeze the meat for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Deborah says
This was outstanding! I added some mushrooms and green beans. Thank you so much!
Olivia says
You’re very welcome!