Instant Pot pot roast recipe with hearty root vegetables and delicious gravy. The secret to amazing flavor is to first brown the chuck roast before pressure cooking. Then all the ingredients braise in a fragrant red wine sauce until tender.

This pot roast recipe easily makes comfort food using two functions on the Instant Pot, saute and manual high pressure to create a delicious hearty braise. The built-up pressure and increased boiling point of the liquid, around 247ºF (219ºC), significantly cuts down the cooking time compared to traditional methods like stovetop, oven, or slow cooker.

To bring everything together, a delicious sauce to accompany the roast is a must. This red wine sauce is thickened with a roux, and by reduction as the meat rests before serving. Under two hours for a gourmet home-cooked meal from start to finish.

How to make Instant Pot pot roast

After the roast is generously seasoned with salt and pepper, it’s browned in olive oil until a dark crust forms. A rich braising liquid is made in the pot and then the meat and root vegetables pressure cook on high for just over an hour.

Instead of doing quick-release of the pressure, it’s naturally-released giving the beef about an extra 15-minutes to sit in the elevated temperatures to complete cooking. The roast is transferred to a cutting board to rest while the sauce is degreased and reduced to a thicker consistency on the saute function.

Meat selection

Making a pot roast is a great way to utilize lean, tough, value cuts of meat like chuck, round, or brisket. For this recipe I use chuck roast, also called chuck eye, chuck pot, or chuck roll. It comes from the shoulder region of the steer that’s loaded with connective tissue and fat.

The structure of the chuck roast makes it a great candidate for braising in liquid. Make sure to cut the meat into two long pieces and trim any excess fat. This ensures that the roast will cook efficiently in the pressure cooker and not make the liquid too greasy.

Brown the beef for surface flavor

When making a braise, the first thing to do is to sear the surface of the chuck roast to add more flavor and contrast. This can be done easily using the saute function of the Instant Pot which is a major advantage compared to a slow cooker.

Once the metal insert and oil are very hot then sear each of the wider sides of beef until deep brown. About 5 minutes per side. Sear the edges for 1 minute each.

Make a sauce out of the braising liquid

To make the braising liquid rich in beef flavor and aromatics, prep the sauce before pressure cooking the meat. Start by sauteing the onions to add natural sweetness, then add in garlic and thyme for herbaceous aromatics. Tomato paste and flour adds viscosity to the sauce as they cook.

A full-bodied red wine like cabernet sauvignon is used to deglaze the pan and create some oaky notes. Beef broth or stock, Worcestershire sauce, and balsamic vinegar thins the liquid while adding complexity and some acidity to brighten the taste.

Can you make the sauce without flour?

Cassava flour or cornstarch can be substituted for all-purpose flour. Another method is to forgo the thicken agents altogether, skim the fat off the surface of the liquid, and then reduce until the sauce thickens. This will yield less, but the flavor will be concentrated and rich due to the dissolved gelatin from the meat.

Add root vegetables for a complete meal

Another perk to cooking in an Instant Pot is that you can cook thick root vegetables like potatoes and carrots at the same time as the roast. Place them on top so they can steam in the moist environment and not get soggy on the bottom of the pot.

Keep them in large pieces because the extended cook time could easily turn them mushy if too small in size. They should be easy to pierce with a knife when removed from the pot. I like to drizzle a little of the sauce on top and sprinkle with salt and pepper before serving.

Storing and freezing

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store the sauce in a separate container as it will thicken into a paste once cooled. Reheat the sauce in a pan over medium heat and add more beef stock to thin it out, and reseason.

For longer storage, you can place leftovers in resealable bags in the freezer for up to 1 month. Defrost and then reheat in the microwave until the meat and vegetables are warmed through. The sauce can also be frozen and reheated.

Serve with these side dishes

How to tell when the beef is ready

Slice the beef against the grain and check for tenderness. Tough bites are a sign that more time is needed. There’s a lot of connective tissue that runs throughout the muscle and the roast needs to reach 210ºF (99ºC), for about 1 hour so that the collagen in the connective tissues can convert and soften into gelatin which adds body and depth to the sauce.

Nutrition Facts

Instant Pot Pot Roast

Amount Per Serving

Calories 878 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 18g90%

Cholesterol 235mg78%

Sodium 859mg36%

Potassium 2144mg61%

Carbohydrates 40g13%

Fiber 5g20%

Sugar 9g10%

Protein 71g142%

Vitamin A 10858IU217%

Vitamin C 19mg23%

Calcium 115mg12%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

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