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Easy Instant Pot Pot Roast Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Total Time: 95 minutes
  • Yield: 4 to 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Easy Instant Pot Pot Roast recipe delivers a tender, flavorful meal with a rich gravy and perfectly cooked vegetables in a fraction of traditional cooking time. Using the Instant Pot’s pressure cooking and sauté functions, you get a golden seared chuck roast braised with aromatic herbs, red wine, and beef broth. The addition of root vegetables like carrots and baby potatoes makes it a hearty, comforting dinner ideal for any occasion.

Ingredients

Scale

Meat and Seasoning

  • 3 lbs. chuck roast
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoky or sweet paprika

Cooking Fats

  • 2 tbsp canola oil
  • 2 tbsp butter

Vegetables

  • 1 sweet yellow onion (large, peeled & quartered)
  • 3 carrots (large, washed & cut into 2-inch pieces)
  • 2 garlic cloves (peeled & halved)
  • 1 lb. baby Dutch yellow potatoes (or baby red potatoes)
  • 3 additional large carrots (washed)
  • 1 additional sweet yellow onion (large, peeled & quartered)

Liquids and Herbs

  • 1 cup low-sodium beef broth (or chicken broth)
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  1. Preheat Instant Pot: Set your Instant Pot to the “Sauté” function to prepare for searing the roast and cooking the vegetables.
  2. Season the Roast: Sprinkle both sides of the chuck roast evenly with kosher salt, black pepper, and paprika, allowing the spices to infuse the meat.
  3. Sear the Roast: Add canola oil and butter to the heated Instant Pot. When the oil shimmers, place the roast using tongs and sear without flipping for 3–4 minutes until golden brown. Flip and sear the other side, then transfer the roast to a plate.
  4. Sauté Vegetables: Add the quartered onion and carrots to the pot, cooking for 3–4 minutes until they start to caramelize. Add garlic cloves and sauté for 30 seconds to release their aroma.
  5. Deglaze the Pot: Slowly pour in the beef broth while scraping the bottom of the pot with a wooden spatula to lift any browned bits, building a flavorful base.
  6. Place Trivet: Set the Instant Pot trivet over the broth mixture to hold the roast above the liquid during pressure cooking.
  7. Set Pressure Cook Time: Select “Pressure Cook” (or “Manual”) on HIGH. Choose 35–40 minutes if you plan to add root vegetables later, or 55 minutes if not adding them.
  8. Add Roast and Herbs: Place the seared roast on the trivet and top with fresh rosemary and thyme sprigs for herbal aroma.
  9. Add Wine and Seal: Pour the cup of red wine into the pot, lock the lid, and set the vent to SEALING to prepare for pressure cooking.
  10. Add Root Vegetables: After the first pressure cooking cycle, perform a quick release, carefully remove the lid, and add the baby potatoes, additional carrots, and onion around the roast. Season with extra salt and pepper if desired. Replace the lid and pressure cook on HIGH for another 15–20 minutes. Allow a natural release when complete.
  11. Rest Roasted Meat and Vegetables: Transfer the roast and cooked vegetables to a serving platter, discard the herb sprigs, and cover with foil to keep warm.
  12. Prepare Gravy Base: Reset the Instant Pot to “Sauté” mode to start making the gravy from the remaining liquid and vegetables.
  13. Blend Gravy: Use an immersion blender to purée the liquid and vegetables in the pot until smooth. Alternatively, blend in batches using a standard blender. Season gravy with salt and pepper to taste.
  14. Thicken Gravy: Simmer the gravy for 3–5 minutes to slightly reduce and thicken for a rich consistency.
  15. Portion the Roast: While the gravy thickens, trim any excess fat from the roast and cut it into large, serving-size chunks.
  16. Serve: Plate the roast chunks and vegetables, then ladle the hot gravy over or alongside. Enjoy your flavorful Instant Pot pot roast meal!

Notes

  • For best results, use a well-marbled chuck roast to ensure tenderness.
  • If you prefer a thicker gravy, you can mix 1 tbsp cornstarch with cold water and add it during the last simmer.
  • Feel free to substitute red wine with additional beef broth if you want an alcohol-free version.
  • Natural release of pressure is recommended after the second cooking cycle to keep vegetables tender yet firm.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.

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