If you’re craving a comforting, hearty meal that feels like a warm hug on a plate, look no further than the Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe. This dish brings together tender, fall-apart beef chuck roast, creamy mashed potatoes, and luscious homemade gravy — all made effortlessly in your Instant Pot. It’s the perfect combination of savory flavors and rich textures that satisfy the soul, any day of the week.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing an important element to the dish — from the deeply savory beef broth that forms the base of the gravy to the russet potatoes that ensure your mash is perfectly creamy and fluffy.
- 3-4 lbs boneless beef chuck roast: The star of the dish, chosen for its rich marbling that melts into tender, juicy beef.
- 1 tablespoon olive oil: Helps to sear the roast, locking in flavor and creating a beautiful crust.
- Salt and pepper, to taste: Essential seasonings that enhance the natural flavors of the beef and potatoes.
- 1 onion, chopped: Adds sweetness and depth when sautéed with garlic.
- 3 cloves garlic, minced: Brings a warm, aromatic punch to the base of this dish.
- 2 cups beef broth: Provides a savory cooking liquid that infuses the roast with rich flavor.
- 2 tablespoons Worcestershire sauce: Adds tangy umami that lifts the meatiness of the roast.
- 1 tablespoon soy sauce: Deepens the savory notes and enhances umami throughout the gravy.
- 1 teaspoon dried thyme: Offers a subtle herbal fragrance that complements the roast perfectly.
- 2 bay leaves: Infuse the cooking liquid with a gentle earthiness.
- 2 lbs russet potatoes, peeled and chopped: The perfect variety for creamy mashed potatoes with a fluffy texture.
- 1/2 cup unsalted butter: Adds richness and a velvety finish to the mashed potatoes.
- 1/2 cup milk (or more for desired consistency): Helps to make the mashed potatoes smooth and creamy.
- 2 tablespoons all-purpose flour: Used to thicken the gravy for that perfect silky consistency.
- 1 cup beef broth (from the Instant Pot): Acts as the base for making the luscious gravy.
How to Make Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Step 1: Sear the Roast to Lock in Juices
Start by setting your Instant Pot to the “Sauté” function and heating the olive oil. Generously season your beef chuck roast with salt and pepper, then sear it for 4-5 minutes on each side until it’s beautifully browned. This step is key to developing rich flavor and a tempting crust, so be patient—it really makes a difference. After searing, take the roast out and set it aside.
Step 2: Build the Flavor Base with Aromatics
Next, toss in the chopped onion and minced garlic to the same pot. Sauté them for 2-3 minutes until they become soft and fragrant. Add a splash of beef broth to deglaze the pot, scraping up those delicious browned bits from the bottom. This is where your gravy’s deep flavor begins, so don’t skip!
Step 3: Pressure Cook the Roast
Return the seared roast to the Instant Pot. Pour in the beef broth, Worcestershire sauce, soy sauce, dried thyme, and add the bay leaves. Close the lid, seal the valve, and cook on high pressure for 60 to 75 minutes, depending on your roast’s size. Once the timer goes off, let it naturally release pressure for 10-15 minutes before opening up the valve. This slow pressure release ensures the meat stays tender and juicy.
Step 4: Prepare the Creamy Mashed Potatoes
While your roast is cooking, bring a large pot of salted water to a boil. Add the peeled and chopped russet potatoes and let them boil for 15-20 minutes until fork-tender. Drain them well and return the potatoes to the pot. Add the butter, milk, salt, and pepper, then mash until the potatoes are wonderfully creamy and smooth. Set these comforting mashed potatoes aside until the roast is ready.
Step 5: Make the Rich, Silky Gravy
Once your roast is done, carefully remove it from the Instant Pot and let it rest. Discard the bay leaves, then set the Instant Pot to “Sauté” again. In a small bowl, whisk the flour with a little beef broth to create a smooth slurry. Slowly stir this into the cooking liquid and simmer for 2-3 minutes until the gravy thickens to a luscious consistency. Taste and season with salt and pepper as needed.
Step 6: Slice and Serve Your Classic Meal
Slice the tender roast against the grain for the best texture. Serve it alongside your creamy mashed potatoes, generously drizzled with the homemade gravy. Every bite delivers comfort, flavor, and the warmth of a classic home-cooked dinner; it’s truly a feast to savor.
How to Serve Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme over the top of the roast and gravy adds a pop of color and a touch of freshness that balances the richness beautifully. For a touch of brightness, a few sliced green onions can also enhance the dish’s inviting look and flavor.
Side Dishes
Roasted or steamed green beans, honey-glazed carrots, or a simple mixed greens salad make excellent companions to the meat and potatoes, adding crunch, color, and an extra layer of texture. These vegetable sides lighten the meal and round out the palate nicely.
Creative Ways to Present
If you want to impress, serve the pot roast and mashed potatoes in deep-dish plates or rustic bowls, allowing plenty of space for a generous pour of gravy. Another fun idea: pile the sliced roast on a large wooden board surrounded by a mountain of mashed potatoes and gravy drizzles for a gorgeous, family-style presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover pot roast, mashed potatoes, and gravy in airtight containers in the refrigerator. They will stay fresh for up to 3-4 days, making them perfect for quick reheats or cozy lunches during the week.
Freezing
This dish freezes wonderfully. Separate the roast, mashed potatoes, and gravy into freezer-safe containers or heavy-duty freezer bags. For best texture, consume within 2-3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave. Adding a small splash of milk to mashed potatoes helps restore their creaminess, and warming the gravy slowly with stirring prevents it from separating. Slices of roast warmed on low heat ensure it remains tender and juicy.
FAQs
Can I use a different cut of beef for this recipe?
While chuck roast is ideal for its marbling and tenderness after pressure cooking, you can use other tougher cuts like brisket or round roast. Just note the cooking time may vary slightly depending on the cut’s thickness and toughness.
Is it necessary to brown the meat before pressure cooking?
Browning the roast is highly recommended because it seals in flavor and creates a beautiful crust, plus those browned bits at the bottom of the pot add a ton of depth to the gravy. Skipping this step is possible but will result in a less flavorful dish.
Can I make this recipe gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the gravy. Both options will still help you achieve that perfect gravy consistency without gluten.
What if I don’t have an Instant Pot? Can I make this on the stove?
You can! Brown the roast and aromatics as described, then simmer the roast in a heavy pot with the broth and seasonings, covered, for 3-4 hours until tender. Prepare the mashed potatoes and gravy separately on the stove as usual.
Can I add vegetables to the Instant Pot during cooking?
Yes, root vegetables like carrots and potatoes can be added in the last 20-30 minutes of pressure cooking for convenience, but since this recipe includes mashed potatoes cooked separately, adding in extra veggies is optional according to your preference.
Final Thoughts
This Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe is pure comfort food magic, delivering melt-in-your-mouth beef, creamy potatoes, and savory homemade gravy all in one pot. It’s a dish that’s sure to become a go-to family favorite — easy enough for weeknights but special enough for gatherings. Give it a try and watch how it brings smiles and satisfaction to your table every time.
Print
Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pot Roast with Mashed Potatoes and Gravy is a comforting and hearty meal perfect for family dinners. Tender, slow-cooked beef chuck roast infused with savory herbs and a rich beef broth, served alongside creamy homemade mashed potatoes and smooth, flavorful gravy made from the roast drippings. The recipe uses the Instant Pot for a quick yet perfectly tender pot roast, making a classic comfort food much faster and easier to prepare.
Ingredients
Beef Roast
- 3–4 lbs boneless beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 2 bay leaves
Mashed Potatoes
- 2 lbs russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup milk (or more for desired consistency)
- Salt and pepper, to taste
Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth (from the Instant Pot cooking liquid)
- Salt and pepper, to taste
Instructions
- Sear the roast: Set your Instant Pot to the “Sauté” function and add olive oil. Season the roast generously with salt and pepper. Once the oil is hot, sear the roast for 4-5 minutes on each side until browned. Remove the roast and set it aside.
- Sauté aromatics and deglaze: Add chopped onion and minced garlic to the Instant Pot. Sauté for 2-3 minutes, until softened. Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
- Pressure cook the roast: Return the roast to the pot. Add the beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaves. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 60-75 minutes (depending on the size of your roast). Once cooking completes, allow the Instant Pot to naturally release pressure for 10-15 minutes before opening the valve.
- Prepare mashed potatoes: While the roast cooks, bring a large pot of salted water to a boil. Add the chopped potatoes and cook for 15-20 minutes, until tender. Drain and return the potatoes to the pot. Mash with butter, milk, salt, and pepper until creamy and smooth. Set aside.
- Make the gravy: Remove the roast from the Instant Pot and set it aside to rest. Discard the bay leaves. Set the Instant Pot to “Sauté” again. In a small bowl, mix the flour with a little beef broth to make a slurry. Stir the slurry into the cooking liquid in the Instant Pot and simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the roast against the grain and serve with mashed potatoes and gravy. Drizzle the gravy over the roast and potatoes for a delicious, comforting meal.
Notes
- You can adjust the cooking time depending on the size and thickness of your roast to ensure tenderness.
- For extra flavor, marinate the roast with the Worcestershire and soy sauces for a few hours before cooking.
- Use russet potatoes for the creamiest mashed potatoes, but Yukon Gold also works well.
- Feel free to add garlic powder or fresh herbs to the mashed potatoes for additional flavor.
- The gravy can be thickened further with additional flour or reduced by simmering longer to your preferred consistency.
