Instant Pot Pot Roast Recipe – Kristine’s Kitchen Inspired

Introduction

There’s a reason why pot roast remains a classic comfort dish: perfectly tender beef, aromatic vegetables, and a rich gravy all come together in every bite. With the Instant Pot, making pot roast is easier—and faster—than ever. This Instant Pot Pot Roast recipe, inspired by Kristine’s Kitchen, delivers all the depth of flavor and melt-in-your-mouth texture you love in a fraction of the time of oven roasting.

Whether you’re prepping a hearty family meal or looking for an impressive yet simple dish for guests, this Instant Pot recipe guarantees rave reviews without the wait.

The Magic of Instant Pot Pot Roast

Cooking a pot roast in the Instant Pot locks in juicy flavor and ensures the meat is fork-tender. The pressure-cooking process melds savory beef, earthy root vegetables, and robust herbs for a result that tastes like it simmered all day. And since clean-up is a breeze, it’s a top pick for busy cooks and weeknight dinners alike.

Prep Tips for Success

Start by choosing a well-marbled chuck roast—this cut becomes incredibly succulent under pressure. Chopping your onions, carrots, and potatoes into even pieces ensures they cook through without turning mushy. For easy and fast prep, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can speed up the process, saving you time and giving you consistent results.

Sear your meat directly in the Instant Pot for maximum flavor before adding the vegetables and braising liquid. The saute function makes this step simple and ensures rich, savory undertones in the finished dish.

The Best Tools for a Seamless Cooking Experience

While the Instant Pot is the star of this recipe, a few gadgets can make your pot roast even better:

– Use an Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart for reliable results and perfect size for family meals.
– A ThermoPro TP19H Digital Meat Thermometer for Cooking helps ensure your roast hits that perfect temperature for tenderness.
– When it comes to shredding the roast for serving, try a Chicken Shredder Tool Twist for Kitchen for quick, effortless shredding straight in the pot.

Serving Ideas and Leftover Tips

Pot roast is even better the next day, making it ideal for meal prepping. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep everything fresh, whether you’re taking lunch to work or planning dinners throughout the week.

Pair your pot roast with crusty bread for soaking up every drop of gravy or serve it atop a bed of creamy mashed potatoes for ultimate comfort.

Nutrition and Serving Size

This recipe serves 6 and is packed with protein and nourishing veggies. Each serving contains approximately 450–500 calories, depending on the cut of meat and vegetables used. It’s a balanced meal that’s both hearty and satisfying.

Instant Pot Pot Roast Recipe – Recap

This Instant Pot Pot Roast recipe saves time without sacrificing flavor, offering a deeply savory, fork-tender roast every bit as comforting as the classic oven version. With helpful tools and thoughtful tips, you’ll have a family-friendly meal that’s simple enough for weeknights and special enough for company.

Ingredients
– 3 to 4 lb beef chuck roast
– 2 tablespoons oil (olive or canola)
– Salt and pepper, to taste
– 1 onion, chopped
– 4 carrots, peeled and cut into 2-inch pieces
– 1.5 lbs baby potatoes, halved or quartered if large
– 4 garlic cloves, minced
– 1 tablespoon tomato paste
– 3 cups low-sodium beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 2 bay leaves
– 2 tablespoons cornstarch (mixed with 2 tablespoons cold water, optional, for thickening gravy)

Instructions

1. Season chuck roast generously with salt and pepper.
2. Set Instant Pot to “Sauté” mode and heat oil. Brown roast on all sides (about 4–5 minutes per side). Remove and set aside.
3. Add onion and sauté until softened, about 2 minutes. Stir in garlic and tomato paste; cook 1 minute.
4. Pour in beef broth, scraping the bottom to loosen any browned bits (this helps prevent a burn warning). Add Worcestershire sauce, rosemary, thyme, and bay leaves.
5. Return roast to the Instant Pot. Arrange carrots and potatoes around the roast.
6. Close and seal lid. Cook on high pressure for 60 minutes. Allow a 15-minute natural pressure release, then vent last pressure manually.
7. Remove roast and vegetables. For a thicker gravy, set pot to “Sauté,” stir in cornstarch slurry, and cook a few minutes until thickened.
8. Shred roast with forks or a chicken shredder. Serve with vegetables and pour gravy over the top.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes (includes pressure build/release)

Total Time: 1 hour 35 minutes

Enjoy a classic meal made modern and effortless with this Instant Pot pot roast—sure to be a go-to for family dinners and special occasions alike!