Instant Pot Pot Roast Recipe

Name: Easy Instant Pot Pot Roast Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 tbsp Olive oil; 3 pound Chuck roast (Trimmed of excess fat); Salt (To taste); Pepper (To taste); 1 cup Beef broth (Low sodium); 1/3 cup Red wine (Optional- I didn't use this ); 1 cup Onion (Roughly chopped); 2 tbsp Garlic (Finely minced); 1 tsp Paprika; 1 tsp Ginger powder; 1 tsp Parsley (Dried); 1 tsp Thyme (Dried); 1 tsp Oregano (Dried); 1 tsp Rosemary (Dried); 1 tbsp Tomato paste; 1 tbsp Balsamic vinegar; 1 Bay leaf; 2 Carrots (Cut into half inch round slices); 1 pound Potatoes (Optional, Cut into 2 inch cubes)

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Quick and easy instant pot pot roast recipe, made with simple ingredients. The meat is so tender and melts in your mouth and loaded with Italian herbs.

Easy Instant Pot Pot Roast With Black Tongs.

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My family loves homemade meals and this homemade juicy chuck roast is the ultimate comfort meal. The meat is cooked so well that it just falls apart. It's just as popular as some of my other roasts: Easy Slow Cooker Pot Roast and One Pot Italian Pot Roast and this Slow Cooker Mississippi Roast as well as this Easy Pot Roast Recipe (Stovetop and Oven).

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How to make easy instant pot pot roast recipe with vegetables from scratch?
What sides to serve with one pot beef roast?
Tips and techniques
Variations
Recipe FAQs
Recipe

How to make easy instant pot pot roast recipe with vegetables from scratch?

Sear the meat until brown on all side.
Mix in broth, dried Italian herbs, spices, onions, garlic broth, vinegar, tomato paste.
Cover and "Seal" and cook on "Manual" mode and cook for 55-60 minutes.
When the cook time is over, let the pressure release via "Venting."
Open lid and add vegetables (potatoes and carrots).
Cover and "Seal" and cook on "Manual" mode and cook for 3 more minutes.
When the cook time is over, let the pressure release via "Venting."
Shred meat with 2 forks and you are done.

What sides to serve with one pot beef roast?

Creamy Mashed Potatoes (One Pot)- The best side dish for this meal!
Dinner rolls
Bread
Salad such as this Easy Broccoli Salad or Cherry Tomato Salad.
Roasted vegetables such as these One Pan Roasted Green Beans or One Pan Roasted Broccoli or One Pan Roasted Asparagus
Rice
Baked potatoes

Shredded Meat With Carrots and Gravy on Top of Mashed Potatoes.

Tips and techniques

Make sure to brown the meat because it gives it a nice crispy exterior and helps with the overall texture.
Adjust the amount of herbs and spices, based on your preference.
Don't add carrots and potatoes in the beginning because they cook very quickly and will become vey soft and "mushy." Add them near the end for the best texture.
Use low sodium broth to prevent the meal from becoming too salty.
The cooking time may vary depending on the type of pressure cooker you use as well as a personal preference of how you like your beef. If it's not tender enough to your liking, just cook for longer (up to 80 minutes).
Red wine is optional but I think it adds a subtle yet rich flavor.

Variations

Make pot roast gravy- Remove the cooked meat, potatoes and carrots from the pressure cooker and place them on a separate serving dish. Mix together equal quantities of cornstarch and water until smooth. Start with 1 tablespoon and add more, if necessary. Add this cornstarch slurry in the Instant pot and mix it all together and cook for a few minutes on the "Saute" mode until sauce is thickened. Serve the meat with this gravy on top and enjoy.
Add any vegetables of your choice but carrots, onions and potatoes are the most popular.
Beef broth tastes the best but vegetable or chicken broth can also be used.
Try other herbs and spice blends for a different flavor profile.

Juicy and Tender Shredded Chuck Roast With Tongs- Closeup Shot.

Recipe FAQs

How long do you cook a roast in an instant pot pressure cooker?

That will depend on the brand of pressure cooker you are using, your personal preference on how tender you like your meat. However, typically, 60 minutes works best for an Instant Pot, where meat will end up being tender and melt in your mouth.

Can frozen roast be cooked in Instant pot?

Yes. The steps are all the same, as my recipe below, but since the meat is not thawed, the cook time would be longer for about 90-95 minutes.

What cut of meat is best for pot roast?

Tough and inexpensive cuts of beef are best such as chuck and brisket. They can cook slowly for a few hours and become very soft and tender.

How to make juicy and tender roast?

Tough meat like chuck roast is my preference because it has lots of connective tissue and very little fat. Thus, when it's cooked slowly for a few hours, the high amount of collagen and tissues in this tough cut breaks down, which yields the most tender and succulent meat.

Recipe

Easy Instant Pot Pot Roast Recipe

Abeer

Quick and easy instant pot pot roast recipe, made with simple ingredients. The meat is so tender and melts in your mouth and loaded with Italian herbs.

4.93 from 13 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine American

Servings People

Calories 503 kcal

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Ingredients

2 tablespoon Olive oil
3 pound Chuck roast Trimmed of excess fat
Salt To taste
Pepper To taste
1 cup Beef broth Low sodium
⅓ cup Red wine Optional- I didn't use this
1 cup Onion Roughly chopped
2 tablespoon Garlic Finely minced
1 teaspoon Paprika
1 teaspoon Ginger powder
1 teaspoon Parsley Dried
1 teaspoon Thyme Dried
1 teaspoon Oregano Dried
1 teaspoon Rosemary Dried
1 tablespoon Tomato paste
1 tablespoon Balsamic vinegar
1 Bay leaf
2 Carrots Cut into half inch round slices
1 pound Potatoes Optional, Cut into 2 inch cubes

Instructions

Turn Instant pot to "Saute"mode and heat oil.
Add roast and season one side with salt and pepper and sear it.
Then, flip it over and season the other side with salt and pepper and sear it.
Sear and brown the sides of the roast too.
Add broth, red wine (optional), onion, garlic, paprika, ginger, parsley, thyme, oregano, rosemary, tomato paste, balsamic vinegar, bay leaf.
Put the lid on and turn up the the valve to "Sealing." Select "Manual" mode and set the time for 55-60 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
Open the lid and add carrots and potatoes.
Put the lid on again and turn the valve to "Sealing" and select "Manual" mode and set the time for 3 minutes.
When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
Open the lid and shred beef with 2 forks. Enjoy!

Notes

Read all my tips above.
To thicken the sauce, set up "Saute" mode and cook for 5-10 minutes without lid to reduce liquid.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 503kcalCarbohydrates: 17gProtein: 46gFat: 26gSaturated Fat: 11gCholesterol: 156mgSodium: 447mgPotassium: 1276mgFiber: 3gSugar: 3gVitamin A: 3665IUVitamin C: 13.8mgCalcium: 90mgIron: 8mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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