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Pot Roast In Your Instant Pot

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Instant Pot Pot Roast on white platter

Pot Roast In Your Instant Pot

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Simplify your dinner routine with this Instant Pot pot roast and vegetables recipe. Experience the hearty flavors and tender textures of slow-cooked comfort food, all in a fraction of the time. With simple ingredients and the convenience of the Instant Pot, you can enjoy a satisfying meal that’s perfect for any day of the week. Let your Instant Pot do the work while you savor the deliciousness of this classic dish.
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Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 1, 2.5 lb. chuck roast (1 × 1134 g each)
  • ¼ C olive oil (60 mL)
  • 1 ½ C beef broth (360 mL)
  • ½ C red wine I used a dry wine, Malbec (120 mL)
  • ¼ C tomato paste (60 mL)
  • 2 bay leaves dried
  • 1, 6- inch branch fresh rosemary you can always substitute with ½ tsp. dried
  • 1 medium onion cut in half (leave the root end attached), then cut each half into 3 thick wedges
  • 1.5 lbs. baby potatoes washed (680.4 g)
  • 1.5 lbs. carrots peeled and cut into large 2–3-inch pieces (680.4 g)
  • 3 large parsnips peeled and cut into large 2-3-inch pieces
  • 2 T red wine vinegar (30 mL)
  • 1 T minced garlic (15 mL)
  • ½ T Italian seasoning (7.5 mL)
  • Kosher salt
  • Ground black pepper
  • ¼ C cornstarch (about 32 g)
  • ¼ C water or beef broth (60 mL)

Equipment

  • Instant Pot

Method
 

  1. This is probably my favorite way to make a roast!
  2. Set your Instant Pot to saute’, high and add your olive oil. Liberally salt and pepper your roast on both sides. Once the oil is hot, add your roast and brown on both sides. This will take 2-3 minutes per side.
  3. When the roast is browned, take it out of the pot.
  4. Now, add your red wine to deglaze the pan and scrape up all the little brown bits. This adds lots of flavor.
  5. Next, add your tomato paste and cook for 1-2 minutes. Add your garlic and cook 1 minute longer. Add in the beef broth, vinegar, Italian seasoning, bay leaves, rosemary branch. Give it all a stir to combine. Hit the cancel button.
  6. Now, add your roast back to the pot. Cover and seal your Instant Pot. Set to manual high pressure for 60 minutes.
  7. When the time is up, let it natural release for 10 minutes. Press the release valve until all the pressure is gone and the pin drops. Press the cancel button. Take the cover off and take the roast out and just let it rest on a large platter while you cook the veggies.
  8. Add your carrots, potatoes and parsnips. Place the lid back on and pressure cook on high pressure for 5 minutes, let it natural release for 5 minutes. Press the cancel button. Now, press the release valve to let all the pressure out.
  9. Add your veggies all around your roast. Now, make your gravy. Set the pressure cooker to high sauté. Whisk together ¼ C cornstarch and ¼ C water or broth. This creates a slurry. Add your slurry to the pot and stir. You will now have a thick and delicious gravy. Pour this over your meat and if you’re like me, over the veggies too!

Video

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Choosing the right cut of beef for an Instant Pot pot roast

This recipe calls for a chuck roast, a well‑marbled braising cut. Under pressure, the collagen in that cut breaks down into gelatin, which yields tender meat and a rich mouthfeel. The fat and connective tissue in chuck help the roast stay moist and flavorful through the long, high‑pressure cook.

Why sear and deglaze before pressure cooking

Searing the roast develops the Maillard reaction, producing concentrated brown, savory flavors that pressure alone won’t create. Deglazing with red wine lifts the browned bits (fond) from the pot into the cooking liquid, incorporating that concentrated flavor into the braising liquid. Deglazing also loosens stuck bits on the bottom of the pot before sealing, which helps the liquid circulate during pressure cooking.

Why this recipe cooks the roast first, then the vegetables

The roast requires a long, high‑pressure time to break down collagen and become tender, while the potatoes, carrots, and parsnips finish much faster. Cooking the meat first and adding the vegetables later prevents the root vegetables from overcooking and turning mushy, and letting the roast rest briefly before adding the veggies helps the meat retain its juices. The short natural releases used here allow pressure to come down gently so juices redistribute rather than rushing the pot open.

Watch Dr. J Make Pot Roast In Your Instant Pot

Watch Dr. J make Pot Roast In Your Instant Pot and see how it comes together.

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