Instant Pot Pot Roast is a comforting one-pot dinner of fall-apart tender beef, perfectly cooked carrots and potatoes, and a rich savory gravy. This pressure-cooker version of the classic home-style meal captures all the flavor in a fraction of the time.
Turn an inexpensive, tougher cut of beef into tender, shreddable meat served with vegetables and gravy—ideal for a family Sunday supper. Serve alongside other hearty mains for a weeknight or weekend menu.
Pressure Cooker Pot Roast
This simple pot roast with vegetables relies on a few basic ingredients but delivers deep, comforting flavor. It’s easy to prepare and sure to satisfy everyone at the table.
Ingredients for Pot Roast:
- Chuck roast – A well-marbled, economical cut that becomes tender and juicy when pressure-cooked.
- Onion – Adds depth to the meat, vegetables, and gravy; you can leave the pieces in or remove them before serving.
- Baby Yukon Gold potatoes – Waxy potatoes like Yukon or red hold their shape. If using larger potatoes, cut into ~2-inch pieces.
- Baby carrots – Use whole baby carrots for convenience; if using large carrots, peel and cut into finger-sized pieces.
- Beef broth – Forms the base of the gravy. You can substitute stock or water plus bouillon if needed.
- Tomato paste – Rounds out and deepens the sauce flavor.
- Worcestershire sauce – Brings savory umami and acidity that help enrich and tenderize the meat.
- Garlic – Freshly crushed or minced garlic adds a bright savory note.
- Salt & pepper – Season generously—meat and potatoes need a good amount of salt to bring out flavor.
- Paprika – Adds color and a mild smoky-sweet flavor to the roast and gravy.
- Ginger – A warm, subtle spice that complements the savory profile.
- Cornstarch – Combine with equal parts cold water to make a slurry before adding to hot juices to thicken the gravy.
How to make Instant Pot Pot Roast:
Time needed: 1 hour and 40 minutes
Tender beef with well-cooked vegetables and a silky gravy, all prepared in the Instant Pot in under two hours.
- Prep
Pour oil into the Instant Pot and select the Sauté function.
- Season and sear
Combine the dry spices and rub over both pieces of roast. Sear each piece 2–3 minutes per side until a golden crust forms, then remove and set aside.
- Deglaze the pot
Wipe excess oil from the pot. Add 1/2 cup of broth, simmer briefly while scraping up browned bits from the bottom, then turn the pot off.
- Cook
Whisk the remaining broth with tomato paste, Worcestershire sauce, and garlic. Return the roast to the pot with the broth mixture, bay leaves, and onion. Seal and cook on high pressure for 40 minutes, then allow a 10-minute natural release. Open, add carrots and potatoes, season with salt and pepper, reseal and cook on high pressure for 8 minutes, followed by a 10-minute natural release.
- Rest and shred
Release any remaining pressure, transfer the vegetables to a platter, and move the meat to a cutting board. Shred the beef and return it to the platter; tent with foil to keep warm.
- Make gravy
Set the Instant Pot to Sauté, bring the cooking juices to a simmer, then whisk in the cornstarch slurry. Cook 2–3 minutes until thickened, adjust seasoning, and serve alongside the roast and vegetables.
FAQs
Scraping the browned bits off the bottom prevents them from burning under pressure and eliminates the “BURN” error. Deglazing with a bit of liquid also adds concentrated flavor to the sauce.
Roasts need longer to become tender. Adding carrots and potatoes only for the final pressure cycle prevents them from overcooking and becoming mushy.
Allowing the pressure to drop gradually helps meat relax and remain tender, similar to resting meat after roasting. A sudden release can make the texture tougher.
Cornstarch added directly to hot liquid tends to clump. Making a cold slurry first prevents lumps and produces a smooth gravy.
Tools used to make this Instant Pot Pot Roast
- 6-Quart Instant Pot – The pressure cooker dramatically reduces cooking time while producing tender roasts and versatile one-pot meals.
- Metal tongs – Helpful for turning and removing hot meat safely.
- Whisk – Useful for blending tomato paste and for smoothing the gravy when adding the cornstarch slurry.
More beef dishes to try
- Instant Pot Beef and Barley Soup
- Mississippi Pot Roast
- Classic Beef Pot Roast
- Slow Cooker Beef Stew
Print Recipe
Instant Pot Pot Roast
10
1 30
1 40
Equipment
-
6-quart Instant Pot
Ingredients
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 pounds chuck roast, cut in two
- 2 tablespoons oil
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 sweet onion, quartered
- 1.5 pounds baby Yukon potatoes, whole
- 1 pound baby carrots
- 2 tablespoons cornstarch + 2 tablespoons water, mixed together
Instructions
- Place oil in the bottom of the Instant Pot and press the “Sauté” button.
- Mix the spices together and rub all over both cuts of roast.
- Sear each piece of meat about 2–3 minutes per side until a crust forms, then remove.
- Wipe out excess oil, add 1/2 cup broth and deglaze the pot, scraping up browned bits. Turn the pot off.
- Whisk remaining broth with tomato paste, Worcestershire, and garlic. Add the roast, broth mixture, bay leaves, and onion to the pot.
- Seal and cook on high pressure for 40 minutes, allow a 10-minute natural release. Open, add potatoes and carrots, season with salt and pepper, reseal and cook on high pressure for 8 minutes, then allow a 10-minute natural release. Release any remaining pressure and open the lid.
- Transfer vegetables to a platter, shred the beef on a cutting board, and add to the platter. Tent with foil to keep warm.
- Set the Instant Pot to Sauté, bring juices to a simmer, whisk in the cornstarch slurry, and cook 2–3 minutes until thickened. Adjust seasoning, then serve gravy with the roast and vegetables.
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