This Easy Instant Pot Pot Roast is a hearty favorite! With tender beef and plenty of veggies, it cooks quickly, making weeknight dinners so much simpler.
I’ll be honest, the smell while it cooks is amazing—your neighbors might just stop by to peek! 🌟 Plus, leftovers taste even better the next day.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut has great marbling and becomes incredibly tender in the Instant Pot. If you’re looking for a leaner option, you can use a brisket or round roast, but be careful as they can dry out quicker.
Vegetables: Onion, carrots, celery, and baby potatoes are classic choices. If you don’t have baby potatoes, regular potatoes cut into chunks work just fine. You can also add parsnips or turnips for extra flavor.
Red Wine: While it adds depth, you can simply use more beef broth if you prefer to skip alcohol. Some people also like to replace it with apple cider vinegar for a tangy twist.
Beef Broth: Homemade broth is fantastic, but store-bought works perfectly too. For a lighter flavor, you can use low-sodium broth to control the salt level.
What’s the Best Way to Sear the Roast in the Instant Pot?
Searing the roast is important as it locks in flavor. Here’s how:
- Make sure the Instant Pot is hot before adding the oil.
- Don’t overcrowd the pot! If your beef is large, cut it in half to ensure even browning.
- Let it sear without moving it for a few minutes; you want that crispy crust!
- Use a good quality spatula to scrape up any browned bits when you add the wine. This enhances the flavor.
With these tips, your Instant Pot Pot Roast will be delicious and memorable! Enjoy your cooking time!
Easy Instant Pot Pot Roast
Ingredients You’ll Need:
- 3 to 4 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1 lb baby potatoes, halved
- 2 cups beef broth
- 1 cup red wine (optional; can substitute with beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 2 tbsp water (for gravy, optional)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This pot roast recipe takes about 15 minutes to prepare and 60 minutes to cook, plus 15 minutes for natural pressure release. Overall, you can enjoy a delicious pot roast dinner in just about 90 minutes!
Step-by-Step Instructions:
1. Sear the Roast:
Turn on your Instant Pot to the ‘Sauté’ setting and let it heat up. Add the olive oil and allow it to warm. While it’s heating, take your beef roast and season it generously with salt, pepper, paprika, thyme, and rosemary. Once the oil is hot, carefully place the roast in the pot. Sear it on all sides for about 4-5 minutes until it’s nicely browned. This step adds wonderful flavor!
2. Cook the Aromatics:
After searing, remove the roast and set it aside on a plate. In the same pot, add the sliced onions and minced garlic. Sauté them for about 3 minutes until they are soft and fragrant. Then, stir in the tomato paste and cook it for another minute to deepen the flavors.
3. Deglaze and Add Liquid:
Next, pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to deglaze it. This will lift all those delicious brown bits that are packed with flavor! After that, add the beef broth and Worcestershire sauce, stirring until everything is well combined.
4. Add the Roast and Vegetables:
Now, return the seared roast to the pot, nestling it into the liquid. Add the carrot chunks, celery pieces, and halved baby potatoes around the roast, making sure they are submerged in the broth.
5. Pressure Cook:
Seal the Instant Pot lid, ensuring it’s tightly closed. Set it to ‘Pressure Cook’ or ‘Manual’ on high pressure for 60 minutes. Once the time is up, let the pressure release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure. Be cautious of the steam!
6. Get the Gravy Ready:
Once safely released, open the pot and remove the beef and vegetables. Tent them with foil to keep warm while you make the gravy. Switch the Instant Pot back to the ‘Sauté’ setting. Stir in the cornstarch mixed with water, and cook, stirring frequently, until the liquid thickens to a lovely gravy, about 3-5 minutes.
7. Serve and Enjoy:
Slice the roast, plate it with the tender vegetables, and pour the rich gravy over everything. If you’d like, garnish with fresh parsley for a pop of color. Enjoy your hearty, flavorful Instant Pot pot roast!
This dish is perfect for family dinners or special occasions. Happy cooking!
FAQ for Easy Instant Pot Pot Roast
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its tenderness, you can also use brisket or round roast. Just keep in mind that they might not be as juicy, so consider adjusting the cooking time accordingly.
What if I don’t have red wine?
No worries! You can easily replace the red wine with an additional cup of beef broth. It will still result in a deliciously flavorful pot roast, just without the added acidity of the wine.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a splash of beef broth to keep it moist.
Can I make this recipe without an Instant Pot?
Yes! You can prepare this pot roast in a traditional slow cooker. Cook on low for about 8-10 hours or high for 4-5 hours until the meat is tender. Just follow the same steps for preparing the ingredients!
Hope these FAQs help you with your Instant Pot Pot Roast! Enjoy cooking!
