One Pot Recipes

Instant Pot Red Wine Pot Roast

This post may contain affiliate links. Please read my disclosure policy.

Quick, easy Instant Pot red wine pot roast recipe with simple ingredients- Juicy, tender, melt in your mouth braised chuck roast, loaded in Italian herbs.

My family loves homemade meals and this might be the ultimate comfort meal that everyone approves of and devours in a heartbeat! It’s just as simple as this Instant Pot Pot Roast.

The meat is cooked so well that it just falls apart. Here are some other popular chuck roast recipes:

-Easy Slow Cooker Pot Roast

-One Pot Italian Pot Roast

-Slow Cooker Mississippi Roast

-Easy Pot Roast Recipe (Stovetop and Oven)

It’s hearty and perfect as an easy weeknight dinner or special occasions and holidays like Christmas or Easter.

Easy Red Wine Pot Roast Recipe (Instant Pot)

How to make best, classic instant pot red wine pot roast?

  1. Season meat with salt and pepper.
  2. Sear meat on all sides.
  3. Add broth, wine, onions, garlic, herbs and spices.
  4. Cover and cook.
  5. Release pressure.
  6. Add vegetables (if using) and cover and cook again.
  7. Release pressure.
  8. Shred meat with 2 forks.

How to make pot roast gravy in Instant pot/ Pressure cooker?

  1. Remove the cooked meat, potatoes and carrots from the Instant pot and place them on a separate serving dish.
  2. Mix together equal quantities of  cornstarch and water until smooth. Start with 1 tbsp and add more, if necessary.
  3. Add this mixture  in the Instant pot and mix it all together and cook for a few minutes on the “Saute” mode until sauce is thickened.
  4. Serve this gravy with the roast and enjoy.
Red Wine Chuck Roast (Instant Pot)

What is the best cut of meat 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.

What to serve with roast?

What red wine to use for pot roast?

The rule of thumb is to use a red wine that you like to drink because that’s the flavor that would be prominent in this meal. Some popular choices are: Cabernet, Zinfandel, or Merlot.

Easy Instant Pot Red Wine Pot Roast Recipe

Tips and Techniques

-Can you use frozen roast? The recipe below is for a thawed roast. However, you can use a frozen one but you will need to add 20-30 minutes to your pressure cooking time. You will also have to skip the searing step.

-Add any vegetables of your choice– Carrots, onions and potatoes are the most popular but you can also add parsnips, sweet potatoes or turnips.

Add vegetables near the end– Don’t add carrots and potatoes in the beginning because they cook very quickly and will become vey soft and “mushy.” Adding them near the end for the best texture.

-Use low sodium broth– This prevents the meal from becoming too salty.

-Cooking time may vary– This depends 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).

-You must sear the meat- Because it gives it a nice crispy exterior and helps with the overall texture.

-Adjust amount of herbs and spices– This is based on your preference. Add more or less of whatever you like or dislike.

-Make crockpot/ slow cooker red wine pot roast– Sear the meat and add it in the crockpot, along with the other ingredients. Cover and cook on low for 6-8 hours or on high for 4-5 hours.

-Can you freeze pot roast? Absolutely. Once it cool down completely, store in a sealed air-tight container in the freezer for up to 1 month. Let it thaw in the fridge overnight before reheating in the microwave or stovetop,

Easy Instant Pot Red Wine Pot Roast Recipe
Print Recipe Pin Recipe
5 from 3 votes
Rate this Recipe »

Instant Pot Red Wine Pot Roast

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Quick, easy Instant Pot red wine pot roast recipe with simple ingredients- Juicy, tender, melt in your mouth braised chuck roast, loaded in Italian herbs.
Yield: 6 People



  • 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, onion, garlic, paprika, parsley, oregano, thyme, tomato paste, bay leaf.
  • Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the time for 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 (optional).
  • Put the lid on again and turn the valve to “Sealing” and select “Manual” mode and set the time for 10 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!


  • Read all my tips above. 
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 551kcal, Carbohydrates: 15g, Protein: 46g, Fat: 30g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 391mg, Potassium: 1250mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1905IU, Vitamin C: 12.8mg, Calcium: 84mg, Iron: 7.6mg
Course: Main Course
Cuisine: American
Calories: 551
Author: Abeer

Happy cooking everyone!

13 comments on “Instant Pot Red Wine Pot Roast”

  1. Sounds great! Can’t wait to try. I’m just wondering, should the pressure be hi or low? 🤔

    • I don’t have that setting on my instant pot. Maybe you use a different one than I do. I asked a friend and she said she makes it on “High.” Hope this helps.

  2. If you are not going to add the carrots and potatoes, do you still cook it for that extra 10 minutes, or do you stop at 60 minutes?

  3. I made this tonight minus potatoes.  I actually made it twice in two different instant pots since I had two roasts on hand.  Came out so tender and delicious! Saved to my “Tried and True Favs” folder. 

  4. How many minutes do you sear the roast on each side?

  5. I made this last night, no potatoes, just carrots, onions and fresh garlic. Used Barefoot Merlot and beef stock, spices per the recipe. Without question the best roast we’ve ever had. Juicy, tender and full of flavor. This is going to be a regular at our home…..good enough for company!

  6. This sounds so good! But I was actually wondering if you have a similar recipe like this or a suggestion in how to make this in the crockpot? I am sure I wouldn’t add as much liquid and maybe I would be good to go if I just reduced the liquid, I just wanted to ask. Thank you so much! It looks delicious!!!!

  7. I can’t wait till tomorrow and try it it sounds great

  8. I have made this over 10 times since saving the recipe a few years ago… it’s always so delicious!!!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating