When you think of hearty comfort food, there’s little that compares to a perfectly cooked pot roast. The beauty of the Instant Pot is that it delivers this classic dish with all its fall-apart tenderness, rich flavor, and the added convenience of faster cooking times. Whether you’re new to pressure cooking or a seasoned Instant Pot user, this guide will walk you through every step to make the perfect Instant Pot pot roast.
What Makes Instant Pot Pot Roast Special?
The Instant Pot is a game changer for classic dishes like pot roast. Traditionally, pot roast required hours of slow cooking in the oven, but the pressure cooking feature of the Instant Pot changes the game. By trapping steam inside, the Instant Pot cooks ingredients quickly while retaining all the savory flavors. You end up with melt-in-your-mouth beef, soft vegetables, and a luscious gravy, all in a fraction of the time.
What You’ll Need: Key Ingredients for Instant Pot Pot Roast
For the perfect Instant Pot pot roast, here are the ingredients you’ll need:
- Beef Chuck Roast: A well-marbled cut of beef that breaks down during cooking, making it tender and juicy.
- Potatoes: Baby potatoes or Yukon Golds are perfect for this recipe. Their waxy texture helps them maintain shape and absorb the delicious gravy.
- Carrots: A classic vegetable for pot roast, adding both sweetness and texture.
- Onion & Garlic: These aromatics form the base of your gravy, adding richness and depth.
- Beef Broth: This forms the liquid base for cooking. Low-sodium broth is recommended so you can control the salt levels.
- Worcestershire Sauce: A few tablespoons bring out the umami in the beef, enhancing its flavor.
- Tomato Paste: Adds a savory, tangy richness to the gravy.
- Thyme: Fresh or dried, thyme complements the beef with its earthy, slightly floral flavor.
- Olive Oil: For searing the beef to lock in flavors before pressure cooking.
- Salt & Pepper: To season the meat for depth of flavor.
- Cornstarch (optional): To thicken the gravy at the end of the recipe.
Step-by-Step Instructions for Making Instant Pot Pot Roast
Making pot roast in an Instant Pot is easy once you have all your ingredients ready. Let’s break it down into simple steps:
1. Prepare the Beef
First, season your boneless beef chuck roast with salt and pepper. This enhances the beef’s natural flavors. For a deeper flavor, feel free to rub the seasoning in well on all sides. Cut the roast in half to fit it comfortably into the Instant Pot.
2. Sear the Beef
Set your Instant Pot to the sauté function and heat a tablespoon of olive oil. Once hot, add the beef and brown on all sides. Searing the roast locks in juices and builds the foundation for a rich gravy. The process takes about 4 minutes per side.
3. Sauté the Onion and Garlic
Remove the beef from the pot and set it aside on a plate. Add chopped onion to the Instant Pot and sauté for 4 minutes until softened. Stir in minced garlic and cook for another 30 seconds. This brings out the fragrance of the garlic and onion, which will flavor your gravy beautifully.
4. Deglaze the Pot
Pour in the tomato paste, Worcestershire sauce, and beef broth. Stir the mixture, scraping the bottom of the pot with a spatula to release any browned bits from the beef and vegetables. This step is crucial to avoid the dreaded “burn” notice that can occur if food is stuck to the bottom of the pot.
5. Pressure Cook the Roast
Now, return the beef to the pot along with sprigs of fresh thyme (or dried thyme). Close the Instant Pot lid, set the steam valve to sealing, and cook on high pressure for 60 minutes. After the timer goes off, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
6. Add Vegetables
Once the roast is cooked, it’s time to add the carrots and potatoes. Simply place them on top of the beef in the pot, ensuring they’re evenly distributed. Seal the pot again and cook on high pressure for another 5 minutes. Allow the pressure to release naturally for 10 minutes before quickly releasing any remaining pressure.
7. Thicken the Gravy
After removing the beef and vegetables, you may want to thicken the gravy. Turn the Instant Pot to sauté mode. In a small bowl, mix cornstarch with water, then stir the slurry into the pot. Let the gravy simmer for a few minutes until it reaches your desired consistency.
8. Shred and Serve
Use two forks to shred the roast into bite-sized chunks. Serve the shredded beef with the vegetables and pour the thickened gravy over everything. This dish pairs beautifully with crusty bread to soak up all that rich sauce.
Instant Pot Pot Roast Tips and Tricks
- Searing: Don’t skip the searing step. It not only enhances the flavor of the roast but also creates the foundation of a delicious gravy.
- Natural Pressure Release: Always allow for the natural pressure release. This step ensures the beef remains tender and juicy.
- Cook Time Adjustments: If your roast is larger than 3 pounds, add 10 minutes to the cooking time for every extra pound.
- Frozen Roast: If you’re working with a frozen roast, increase the cooking time to 90 minutes for a 3-pound roast. Skip the browning step and add vegetables at the end as usual.
- Gravy Thickening: If you prefer a thinner gravy, you can skip the cornstarch slurry. The broth will naturally thicken as it cools.
What to Serve with Instant Pot Pot Roast
This Instant Pot pot roast is a one-pot meal that already includes vegetables and a flavorful gravy. However, if you’re looking to complement it, here are some fantastic side options:
- Mashed Potatoes: If you want extra potatoes, mashed potatoes are a great side to go with your roast and gravy.
- Green Salad: A simple green salad with a tangy vinaigrette will balance the richness of the pot roast.
- Bread: A fresh loaf of bread, like crusty French bread or dinner rolls, will be perfect for dipping into the gravy.
How to Store and Reheat Leftover Pot Roast
One of the best things about pot roast is the leftovers. Here’s how to store and reheat your Instant Pot pot roast for another satisfying meal:
- Refrigeration: Let the pot roast cool completely, then store it in an airtight container in the fridge for up to 3 days.
- Freezing: For longer storage, freeze the leftover roast, vegetables, and gravy in individual portions. This will keep well for up to 3 months. Just make sure to let it thaw overnight in the fridge before reheating.
- Reheating: The best way to reheat pot roast is in a pot on the stove. Cover it and heat over medium-low, adding a little broth or water if necessary to loosen up the gravy. You can also use the Instant Pot’s sauté function or reheat it in the microwave.
Instant Pot Pot Roast Variations and Substitutions
While this recipe is delicious as written, you might want to experiment with variations or substitutions based on your dietary preferences or what you have on hand. Here are some ideas:
Different Cuts of Meat
While the beef chuck roast is the ideal cut for pot roast, there are other options you can use depending on what you prefer or what’s available at your local store:
- Brisket: Another flavorful cut of beef, though it might need a slightly longer cooking time.
- Round Roast: A leaner cut that can work well but may not be as tender as chuck roast. You may need to increase the cooking time.
- Pork Roast: If you’re craving something different, try using a pork shoulder roast. The same method applies, though cooking times may vary.
Vegetables and Add-ins
The classic pot roast vegetables include carrots, potatoes, and onions, but you can easily switch things up to match your taste:
- Mushrooms: Add some sliced mushrooms to the pot for a rich, earthy flavor that pairs well with beef.
- Parsnips: Substitute or add parsnips for an extra layer of flavor. These root vegetables add a slightly nutty taste.
- Celery: For a bit of crunch and freshness, chop and add celery to the mix.
Gluten-Free & Low-Carb Options
For those following a gluten-free or low-carb diet, here are a few tweaks to ensure this recipe works for you:
- Thickening the Gravy: Instead of cornstarch, which is often used for thickening, you can use arrowroot powder, a gluten-free thickening agent. Just make sure to mix it with water before adding it to the Instant Pot.
- Potato Alternatives: If you’re avoiding carbs, swap the baby potatoes with cauliflower florets. They’ll absorb the flavors and provide a similar texture in the dish.
- Low-Carb Vegetables: You can also substitute carrots with other low-carb vegetables like zucchini or turnips, which provide a similar texture without the extra carbs.
Spice it Up
If you enjoy a little heat in your meals, try adding some spices to elevate the flavor of the roast:
- Chili Flakes: A pinch of red pepper flakes can add some heat without overwhelming the other flavors.
- Smoked Paprika: For a smoky undertone, add a teaspoon of smoked paprika to the gravy.
- Bay Leaves: Add a couple of bay leaves while cooking for a subtle herbal flavor.
Common Mistakes to Avoid
Even though Instant Pot recipes are meant to be easy, there are a few common mistakes that can prevent your pot roast from turning out perfectly. Here’s what to keep in mind:
Not Searing the Meat
This is perhaps the most common mistake people make when cooking pot roast in the Instant Pot. Skipping the searing step can leave you with less flavor. The browning process creates a fond (caramelized bits) on the bottom of the pot, which forms the base of your rich, savory gravy.
Overcrowding the Pot
Another mistake is overcrowding the Instant Pot with too many ingredients, which can affect how evenly the food cooks. Be sure to leave space for the beef and vegetables to cook properly.
Skipping the Natural Pressure Release
The natural pressure release period is critical for ensuring that the beef becomes tender. Rushing the release can result in tough meat, so always give it the time it needs.
Forgetting to Deglaze
The deglazing step is essential to ensure that no browned bits of meat or vegetables stick to the bottom of the pot, which can lead to the “burn” error. Make sure to scrape up all those flavorful bits with the broth or sauce.
FAQs On Instant Pot Pot Roast
1. How long do you cook a beef roast in the Instant Pot?
The cooking time for a beef roast in the Instant Pot depends on the size of the roast. For a 3-pound beef chuck roast, pressure cook it for 60 minutes at high pressure. If your roast is larger, add about 10 minutes of cooking time per additional pound. After cooking, allow for a 10-minute natural pressure release before quick releasing any remaining pressure.
2. Which is better for pot roast, Instant Pot or slow cooker?
Both the Instant Pot and slow cooker can make a great pot roast, but they each have their advantages:
- Instant Pot: Cooks the pot roast much faster, usually within 2 hours, while still making the meat tender and flavorful. It’s ideal if you’re short on time but still want that classic pot roast taste.
- Slow Cooker: Takes longer (typically 8 hours on low) but allows the flavors to develop gradually over time. If you prefer the convenience of setting it and forgetting it, the slow cooker might be the better choice.
3. Why is my Instant Pot pot roast dry?
If your Instant Pot pot roast turns out dry, it could be due to a few factors:
- Overcooking: The Instant Pot cooks food much faster than traditional methods. Be sure to follow the recommended cooking time for your roast’s size.
- Too Little Liquid: Ensure there’s enough liquid (like beef broth or water) in the pot to create steam and maintain moisture. The Instant Pot needs liquid to pressurize properly.
- Natural Pressure Release: Skipping the natural pressure release can lead to the roast becoming dry. Letting the pressure release naturally for 10 minutes before quick releasing helps keep the meat tender.
4. Can I cook a frozen roast in the Instant Pot?
Yes, you can cook a frozen roast in the Instant Pot! However, it will require a longer cooking time. For a 3-pound frozen chuck roast, pressure cook it for 90 minutes, followed by a 10-minute natural release. Once done, add your vegetables and cook them for an additional 5 minutes.
5. Can I add vegetables at the beginning of cooking?
It’s generally not recommended to add vegetables at the same time as the roast in the Instant Pot. Vegetables like carrots and potatoes cook much faster than the roast and can become mushy if pressure cooked for too long. Add them after the roast has cooked for about 60 minutes, and then cook them for another 5 minutes at high pressure for perfectly tender vegetables.
Instant Pot Pot Roast Recipe Card
Ingredients:
- 3 lb boneless beef chuck roast
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 large yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 ½ cups low-sodium beef broth
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 6 medium carrots, cut into 1-inch pieces
- 1.5 lbs baby potatoes
- 2 tbsp cornstarch (optional, for thickening gravy)
- 2 tbsp water (optional, for thickening gravy)
Instructions:
- Prepare the Beef: Season the chuck roast with salt and pepper. Cut the roast in half for easier cooking.
- Sear the Beef: Set your Instant Pot to sauté mode. Heat the olive oil and brown the beef on all sides for about 4 minutes per side. Remove the beef and set it aside.
- Sauté Onion & Garlic: Add chopped onion to the pot and sauté for 4 minutes, scraping up any browned bits. Add minced garlic and cook for 30 more seconds.
- Deglaze: Add tomato paste, Worcestershire sauce, and beef broth. Stir well, scraping any bits stuck to the pot.
- Pressure Cook the Beef: Return the beef to the pot, adding thyme. Seal the Instant Pot and cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Add Vegetables: Add carrots and potatoes to the pot, ensuring they are evenly distributed. Cook on high pressure for an additional 5 minutes. Allow natural pressure release for 10 minutes, then quick release.
- Thicken Gravy (Optional): Remove beef and vegetables. Set the Instant Pot to sauté mode and stir in a cornstarch-water slurry to thicken the gravy. Simmer for 3-5 minutes.
- Shred and Serve: Shred the beef with two forks and serve with vegetables and gravy.
Notes:
- For Frozen Roast: If you’re using a frozen roast, cook it for 90 minutes under high pressure, followed by a 10-minute natural release. Then, add the vegetables and cook for 5 minutes.
- Leftovers: Store leftover pot roast in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Gravy Thickening: If you prefer a thinner gravy, skip the cornstarch thickening step.
Nutritional Facts (per serving):
- Calories: 430 kcal
- Carbohydrates: 24g
- Protein: 35g
- Fat: 21g
- Saturated Fat: 8g
- Cholesterol: 117mg
- Sodium: 585mg
- Potassium: 1229mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 7720 IU
- Vitamin C: 22.9mg
- Calcium: 66mg
- Iron: 4.7mg
