Pot Roast in Instant Pot

Introduction

Pot roast made in an Instant Pot delivers fork-tender meat, rich flavors, and comforting veggies—all in a fraction of the time compared to traditional oven roasting. This makes it a weeknight-friendly meal that sacrifices none of the depth or soul-satisfying taste of classic pot roast. With pressure cooking, you’ll enjoy hearty, savory results that are perfect for family dinners or cozy gatherings.

Why Instant Pot Pot Roast Wins Every Time

The Instant Pot transforms a tough, budget-friendly cut of beef into a mouth-watering, succulent roast in about one hour—no all-day simmer required. The pressure-locks in moisture and infuses the meat and vegetables with flavor, making this dish a reliable crowd-pleaser. Whether you’re new to pressure cooking or an experienced home chef, this technique guarantees juicy, pull-apart roast every time.

Essential Prep for Flavorful Pot Roast

The cornerstone of a great pot roast is its savory foundation: a tasty mirepoix (onion, carrot, celery) and a handful of bright, aromatic herbs. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper cuts prep time effortlessly, ensuring your veggies are uniformly diced for even cooking and a polished presentation. Don’t rush this step—searing your beef until it develops a golden crust in the Instant Pot is key to unlocking deep flavors.

Building Layers: The Cooking Process

After searing, you’ll deglaze the pot with broth, scraping the caramelized bits for added richness. Add potatoes, carrots, and a few sprigs of rosemary or thyme. Lock the lid, set the timer, and let the Instant Pot work its magic. The Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart offers ample room and intuitive controls to make meals like this a breeze for any home cook.

When cook time finishes, a quick manual release prevents overcooking the vegetables. For perfectly shredded beef, the Chicken Shredder Tool Twist for Kitchen, Elegant Black allows you to pull apart the roast in seconds, achieving that classic, tender texture with zero fuss.

Finishing Touches & Serving Suggestions

Once ready, arrange chunks of beef and colorful vegetables on your serving platter. Drizzle with rich pan juices, and sprinkle with fresh parsley. Store any leftovers in Rubbermaid Brilliance Food Storage Containers to preserve flavor and texture for easy meal prep or next-day lunches.

Serve your pot roast with crusty bread, a bright green salad, or a scoop of creamy mashed potatoes for the ultimate comfort meal.

Nutritional Information and Servings

This recipe yields 6 hearty servings. Each portion (with vegetables) typically contains around 450 calories, 42g protein, 18g fat, and 30g carbohydrates, depending on your choice of beef and added vegetables.

Pot Roast in Instant Pot: Fast Track to Classic Comfort

With the Instant Pot, pot roast becomes an any-night option, bursting with the traditional richness and tenderness you crave, without the wait. This technique ensures crowd-pleasing results and hearty leftovers every single time.

Ingredients
3–4 lbs beef chuck roast
2 tbsp olive oil
Salt and pepper, to taste
1 large onion, chopped
4 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
4–6 Yukon gold potatoes, halved
4 cloves garlic, minced
1 cup beef broth
1 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dried thyme (or 2–3 sprigs fresh thyme)
2 tsp dried rosemary (or 2 sprigs fresh rosemary)
2 bay leaves
Optional: 1 tbsp cornstarch + 2 tbsp water (for gravy)
Chopped fresh parsley for garnish

Instructions

1. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to “Sauté.” When hot, add olive oil and sear the chuck roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
2. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, quickly prep onion, carrots, and celery.
3. Add the chopped onion to the pot and sauté for 2 minutes. Then add garlic, carrots, and celery; cook for 2–3 more minutes, scraping up any browned bits.
4. Stir in tomato paste and cook for 1 minute. Add Worcestershire sauce and beef broth, deglazing the bottom of the pot thoroughly.
5. Return the roast to the pot. Add potatoes, thyme, rosemary, and bay leaves. Season generously with salt and pepper.
6. Seal the lid and set the Instant Pot to “Pressure Cook” on high for 60 minutes. Let natural pressure release for 10 minutes, then finish with manual release.
7. Remove roast and vegetables. For effortless shredding, use the Chicken Shredder Tool Twist for Kitchen, Elegant Black.
8. (Optional) For gravy: Set the pot to “Sauté,” mix 1 tbsp cornstarch and 2 tbsp water, then whisk into cooking liquid. Simmer until thickened (2–3 minutes).
9. Arrange beef and veggies on a platter and drizzle with pan juices or gravy. Garnish with chopped parsley. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for freshness.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 60 minutes (plus 10 minutes natural release)

Total Time: 1 hour 25 minutes

Enjoy the rich, time-saving flavor of Pot Roast in the Instant Pot—sure to become your new comfort food staple.