Instant Pot Pot Roast

Shredded beef pot roast with baby potatoes and gravy being poured from a ladle.

In the heart of comfort food, pot roast stands as a cherished classic, conjuring images of family gatherings and warm, hearty meals. The Instant Pot, with its revolutionary approach to cooking, offers a modern twist on this traditiaonal dish, ensuring a quick, yet deeply flavorful experience. Through a simplified process, this Instant Pot Pot Roast recipe promises tender meat, perfectly cooked vegetables, and a rich, savory gravy that’s bound to impress.

Why Opt for an Instant Pot Pot Roast?

Firstly, the Instant Pot drastically reduces cooking time, allowing this beloved dish to grace your table even on the busiest of days. Additionally, the pressure cooking method enhances the meat‘s flavor and tenderness, and perfectly cooks vegetables to complement the dish. Regardless of your culinary expertise, this recipe is designed to be foolproof, ensuring a delicious and satisfying meal every time.


  • Seasonings: 2 teaspoons seasoning salt (Lawry’s recommended), 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon onion powder, ½ teaspoon black pepper for a robust flavor.
  • The Roast: 3 lb beef chuck roast, cut into 1lb chunks, is the centerpiece, offering a tender and flavorful bite.
  • For Searing: 2 tablespoons canola oil to brown the roast, enhancing its flavor.
  • Aromatics: 1 medium onion, finely chopped, and 3 garlic cloves, finely minced, lay the foundation for the gravy’s deep flavor.
  • Liquids: 2 cups low sodium beef broth, 3 tablespoons balsamic vinegar, 2 tablespoons tomato paste, and 2 tablespoons Worcestershire sauce combine to create a rich and tangy cooking medium.
  • Vegetables: 1 ½ lb Creamer potatoes (or baby potatoes), whole, and 3 large carrots, peeled and cut into thick slices, add texture and nutrition to the dish.
  • For the Gravy: 1 tablespoon ketchup (or honey) for a touch of sweetness, and a slurry made from 2 tablespoons corn starch and 2 tablespoons water to thicken the sauce.


  1. Seasoning the Beef: Start by mixing the seasoning salt, garlic powder, parsley, onion powder, and black pepper. Rub this blend all over the roast to infuse it with flavor.
  2. Browning the Beef: Heat the Instant Pot on sauté mode. Once hot, add the canola oil. Brown the roast on all sides to develop a rich flavor, doing so in batches if necessary to avoid overcrowding.
  3. Sautéing Aromatics: After removing the beef, add the onion and extra oil if needed. Cook until softened, then add the garlic for an aromatic kick, stirring constantly to prevent burning.
  4. Deglazing and Adding Liquids: Pour in the beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot, which will enrich the gravy.
  5. Pressure Cooking: Return the beef to the pot. Seal the lid, set the valve to sealing, and cook on high pressure for 65 minutes. For a frozen roast, extend the time to 90-100 minutes.
  6. Natural Pressure Release: After cooking, let the Instant Pot naturally release pressure for 10-15 minutes, then manually release any remaining steam.
  7. Cooking the Vegetables: Remove the beef to rest. Add the potatoes and carrots, reseal the pot, and pressure cook for 3 more minutes. Allow a natural pressure release for 5 minutes, followed by a quick release.
  8. Finishing the Gravy: Stir ketchup (or honey) into the pot juices. Thicken the gravy with a cornstarch slurry, cooking on sauté mode until it reaches the desired consistency.
  9. Serving: Slice or shred the beef, arrange it with the vegetables, and ladle the thick gravy over the top. Serve immediately to enjoy the full depth of flavors.


This Instant Pot Pot Roast recipe brings a timeless comfort food into the convenience of modern cooking. With minimal effort, you can enjoy a deeply satisfying meal that combines the rich, savory essence of a traditional pot roast with the efficiency of today’s technology.