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I made this tonight, and it came out so well! The meat was very tender, the gravy was rich, and all in all it was just about perfect. Thank you for sharing this recipe. It is definitely going to be used over and over.
Lija W
Instant Pot Pot Roast is basically three moods in one: rustic, delicious, and cozy to the max.
It is also lots of other good things, like: chunks of tender beef, onions, whole potatoes, garlic and herbs, red wine, mushrooms, carrots, and a perfectly luscious gravy that is glossy and thick but not awkwardly thick? If serving this in a bowl poured with a mini gravy waterfall, coarse salt and pepper, and a chunk of hot, crusty, buttered bread is wrong, you know I don’t even want to be right.
This recipe is the essence of winter comfort food, and the Instant Pot is really a good friend to have around in these moments.
Watch How To Make Instant Pot Pot Roast
Click here to see the step-by-step web story instructions for this recipe!
Ingredients For This Recipe
Beef
You’ll be using a beef chuck roast, trimming the excess fat and cutting it into chunks. You can do that yourself or ask the butcher to trim it for you!
Garlic and Onion
Because, obviously. Bringing in the flavor!
Veggies
Carrots and celery for those classic pot roast aromas, and mushrooms and potatoes for some extra heartiness for the whole meal.
Tomato Paste
I love adding tomato paste to pot roast bring in a little acid, bite, and depth of flavor.
Red Wine, Broth, and Worcestershire
Your liquids are here to keep things happy, saucy, and salty. If you don’t drink or cook with alcohol, you can replace the wine with more broth.
Fresh Herbs
Sprigs of fresh thyme and rosemary really finish things off here. If you don’t have them fresh, you can substitute a little bit of dry thyme and rosemary.
Cornstarch
At the end of the recipe, you’ll take all that delicious liquid left over to make a gravy right in the pot using a cornstarch slurry. Magic!
I don’t eat beef all that often, but that’s actually why I love this recipe. Because anytime I’m eating beef I want to try to make it special: a responsible, quality piece of meat that’s cooked really well into something satisfying, filling, and perfect for the season. Which, at the moment, is a pot roast served with bread and wine and maybe a salad, but why, honestly? And yes, for sure you need candles on the table. Are you getting the vibe here?
It is a savory, comforting, back-to-basics recipe that is something really special for friends coming over for dinner, as a meal delivered to someone who is hurting, or for a drab Tuesday night that just needs a little something extra. ♡
Herbs and garlic, chunks of falling-apart, seared and slow-cooked beef, and a ton of winter veggies under a blanket of gravy. Let me think for two seconds: YES.
Instant Pot Pot Roast
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
Instant Pot Pot Roast! Rustic, delicious, and cozy to the max. Tender beef, onions, potatoes, garlic and herbs, mushrooms, and a perfectly luscious gravy.
Ingredients
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, quartered
- 5 cloves garlic, minced
- 3 large carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 cup mushrooms, halved
- 1 pound red potatoes, whole
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 2–3 cups beef broth
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 tablespoons Worcestershire sauce
- 2–3 teaspoons salt (more to taste)
- 1/4 cup cornstarch whisked with 1/2 cup cold water
Instructions
- Trim excess fat off the beef. Cut into 3-4 large chunks. Turn the Instant Pot to the sauté function and add oil. When the oil is hot, add beef and sear in oil until a crispy brown exterior forms.
- Add the onion, garlic, mushrooms, whole potatoes, tomato paste, red wine, broth, fresh herbs, salt, and Worcestershire sauce to the Instant Pot and cook on high pressure for 40 minutes.
- After 40 minutes, release pressure and add carrots and celery. Bring back up to pressure and continue cooking for 10 minutes (this prevents overcooking the carrots and celery). Once roast finishes, allow for 15 minutes of natural pressure release.
- Remove beef and veggies from Instant Pot and put on a serving platter. Add your cornstarch slurry to the liquid left in the Instant Pot. Switch to the sauté function. Let it bubble a bit until it thickens to be a gravy – this should take 2-3 minutes.
- Spoon gravy over roast. Serve with salt, pepper, and hot crusty bread. YUUUUM.
Equipment
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Buy Now → Notes
Red Wine Substitution: You can leave out the red wine and use beef broth instead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot dinner, instant pot pot roast, pot roast recipe, easy pot roast
One More Thing!
This recipe is part of our collection of yummy beef recipes. Check it out!
This looks amazing but I don’t have an instant pot. Can it be made in a crock pot? If so, how long would you cook it for? Thanks!
We haven’t tested that, sorry!
new go to for pot roast. thank you!
Excellent recipe , I used a cabernet sauvignon by crane lake i do not work for them excellent wine without the price, this is not a cheap wine buy taste, the pot roast and veges so good thank you,My family thanks you
This was excellent! I pressure-cooked the beef and onions for 40 minutes, then added the carrots, potatoes, and mushrooms for the second cooking. All the veg were cooked perfectly and the meat was so tender and flavorful. The whole family loved it. This recipe is a keeper! Thank you!
Do you think doubling this would exceed the maximum full for a standard sized instant pot? I’ve made this in the past (and guests ALWAYS ask for the recipe) and seem to remember the pot being pretty full, but can’t remember if that was for a single or doubled version of the recipe…
Just due to the size of a beef roast, I don’t think it will be able to fit a double of the recipe unfortunately!
Made for a party of 9, from age 10-62 yrs and it was A HIT! Complements all around! I skipped the red potatoes and made mashed potatoes instead. The gravy was perfect! Also, served spring mix salad and red wine. WOW! Thank you so much for sharing!
My grandma asked for pot roast for her birthday dinner and I didn’t have a go to recipe yet. I was excited to try this one because I trust pinch of yum a lot. It turned out very delicious and tender, and everyone enjoyed greatly. I left out the mushrooms because I don’t love mushrooms, but was still delicious. Thanks for always making solid recipes!
Glad you enjoyed it, Nicole!
This was my first time making pot roast in the Instapot and I’ll never make it in a crockpot again. This is an absolutely delicious and oh so easy recipe! The meat was so tender and the vegetables were cooked just right. Very flavorful!
Can you do croc pot instead of instant pot pot roast recipe
Hi, Frances! Yes, just cook for about 8 hours on low.
Do you recommend using quick release or natural release with this recipe? It is the first thing I am making in my very first new Instant Pot. Sounds like with meat, natural release is preferred based on reading other websites? Thanks!
Hi, Marilyn! We recommend 15 minutes of natural pressure release after all of the ingredients have been added. Hope this helps!
Do you have recipes for the leftovers?
Can you help explain a bit more about what you mean? Leftovers of this recipe reheat well!
I don’t have an instant pot? What are the hours if i use my slow cooker?
Hi, Meyla! We’d suggest 6 hours on high or 8 hours on low.
Is the red wine cooking wine or just regular wine? And if regular wine, do you have a prefer brand.
This is definitely a meal I will make again! It was delicious. Thank you Lindsay for the yummy recipe and those who left reviews.
New to Instant Pot cooking. Used 1/2 cup Cab Sav Red Wine and 1 can of Progresso French Onion Soup (I didn’t have beef broth). And used dried herbs. OMG!! So good!! This is going in the menu rotation. Thank you!!
What kind of red wine did you use? I don’t really drink wine so I have no idea what to get. Looks amazing though and I really want to try it 🙂
We usually use a full bodied red. Cabernet’s are great!
AMAZING pot roast! Vegetables and meat were perfectly cooked. I added fresh turnips from our garden in place of the mushrooms, and aded a bay leaf to the fresh herb bundle. Will definitely be making again soon!
As a fellow Minnesotan, I also crave comfort food on a cold snowy winter day. This was recipe was perfect. I wanted to try an Instant Pot version of Pot roast vs the slow cooker. I’m so glad I did. The meat was so tender!! I omitted the celery, and just added more carrots. Also I didn’t have fresh rosemary, so I used dried. My potatoes were done after the first 40 minutes, so I took them out and continued on with the recipe, I just put them back in the gravy to heat them up before serving. Your recipes are always so easy to follow and taste amazing. Thanks for another winner.
So glad you enjoyed the recipe, PJ! Thanks for the comment!
Do you think chicken stock would work in place of the beef broth? I buy it by the case at Costco so I always have it on hand. Can’t wait to make this, thanks!
Yes, chicken stock will work! The flavor might be a bit milder (not as rich), but it will still taste wonderful!
Hi, my name as Anne. Thank you for the recipe. Unfortunately for me, it calls for wine of some kind & I do not drink alcohol of any kind. Do you know if I could use something like orange juice?
You could leave the wine out, or use additional broth instead. Enjoy!
My husband and I loved this recipe! It’s super easy and delicious. We’re adding it to our dinner rotation!
Mmmmmm! I made this on Saturday night and 3 days later I have another pot cooking for lunches this week! The beef is so tender, the flavours are delicious and this is a perfect winter meal. Thank you!
So glad to hear that, Meaghan!
Amazing! Thank you – this is the best pot roast I’ve ever made.
Awesome, Julie! Glad to hear it!
This recipe was so yummy. Got it started early afternoon, left it cooking for 4 hours while we went out, and then shared it with friends for dinner. Searing the meat definitely a plus. Sadly I couldn’t find any red wine because pandemic, but it was still superb!
So happy you enjoyed the recipe, Elizabeth!
So very good! Love the fresh herbs. My first instant pot meal. 😋
Glad you enjoyed this!
For what it’s worth, the cooktime is more than an hour if you need dinner on the table at a certain time. It took my Instant Pot a long time to preheat for the pressure cook, then you also have to release the steam which is time consuming. I’d suggest adding some time to the top of that cook time! 🙂
I used yukon golds which turned out very mushy. I added a couple to the second cycle and they turned out fine. I suspect red potatoes per the recipe would have worked out better, but it seems you only 10 min max is all you need in the IP. Otherwise the roast was a hit!