There’s something absolutely magical about coming home to the most tender, fall-apart roast that’s been cooking away in your Instant Pot all day. This Easy Instant Pot Roast Recipe is truly the ultimate weeknight dinner solution, and I’m thrilled to share my foolproof method that delivers restaurant-quality results every single time.
I’ve been making this recipe for years now, and it never fails to impress my family and guests. The beauty of using an Instant Pot is that you can have a completely cooked, incredibly tender roast in just a fraction of the time it would take in a traditional oven. We’re talking about a rich, deeply flavored dinner that tastes like it’s been simmering for hours, but is actually ready in under an hour of cooking time.
The secret to this recipe is all about layering flavors and using the Instant Pot’s pressure cooking capabilities to break down the connective tissues in the meat, making it impossibly tender. Combined with aromatic vegetables, a savory broth, and perfectly seasoned beef, this roast becomes the star of any dinner table. Whether you’re preparing a special Sunday dinner or looking for an easy weeknight meal that feels impressive, this instant pot roast recipe is absolutely the answer.
What I love most about this recipe is how adaptable it is. You can easily swap out vegetables based on what you have on hand, adjust the seasonings to your preference, or even add different herbs and spices to create your own signature version. Plus, it’s such a hands-off recipe that you’ll have plenty of time to prepare sides, set the table, or simply relax while everything cooks to perfection.
I’ve included all my best tips and tricks below to ensure your roast turns out absolutely perfect. From selecting the right cut of meat to mastering the pressure release method, you’ll find everything you need to become an Instant Pot roast expert. This recipe serves a generous crowd and creates amazing leftovers that are perfect for sandwiches or shredded beef applications. Don’t miss my helpful notes section either, as it contains crucial information about timing, temperature, and ingredient substitutions that will take your cooking to the next level.
For more delicious comfort food recipes that your whole family will love, be sure to check out my Best Plum Cake Recipe for a sweet finish to your meal. And if you’re looking for other easy main dish options, my Best Gluten Free Cake Recipe collection offers wonderful alternatives. For more cooking inspiration and techniques, check out these excellent resources from Serious Eats, Bon Appétit, and New York Times Cooking for additional pressure cooking tips and techniques.
Ingredients
- 3-4 pound chuck roast or beef chuck (one large piece)
- 2 tablespoons vegetable oil
- 1 medium yellow onion, peeled and quartered
- 4 large carrots, cut into 2-inch chunks
- 4 medium red potatoes, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine or additional beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Pat your chuck roast completely dry with paper towels. This is crucial for achieving a nice brown crust on the meat. Season generously on all sides with salt and pepper.
- Press the sauté button on your Instant Pot and allow it to heat for about 2 minutes. Add the vegetable oil and let it shimmer.
- Carefully place the roast in the hot oil and sear for 3-4 minutes on each side until a golden-brown crust forms. Don’t move it around; let it sit undisturbed to develop that beautiful color. Remove the roast and set aside on a clean plate.
- Add the minced garlic to the pot and stir constantly for about 30 seconds until fragrant. Add the tomato paste and stir for another 30 seconds.
- Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. This is called deglazing and adds incredible depth to your sauce.
- Add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary to the pot and stir well to combine.
- Return the seared roast to the pot. It should be mostly covered by the liquid, though the top can peek out slightly.
- Arrange the onion, carrots, and potatoes around the roast in the pot.
- Lock the lid in place and set the Instant Pot to high pressure for 35 minutes. Make sure the steam release valve is set to sealing position.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes. This is important because it keeps the meat tender and prevents it from becoming tough.
- After 10 minutes of natural pressure release, carefully turn the steam release valve to venting position to release any remaining pressure. Open the lid away from you to avoid steam burns.
- Remove the roast and vegetables from the pot with a slotted spoon and arrange on a serving platter. Cover loosely with foil to keep warm.
- If you prefer a thicker gravy, press sauté again and add the cornstarch slurry, stirring constantly until the sauce reaches your desired consistency, about 2-3 minutes.
- Taste the gravy and adjust seasonings as needed with additional salt and pepper.
- Pour the gravy over the roast and vegetables, garnish with fresh parsley, and serve immediately while everything is hot and delicious.
Pro Tips
- Chuck roast is the absolute best cut for this recipe because it contains enough marbling and connective tissue that becomes incredibly tender under pressure. Avoid leaner cuts like sirloin or tenderloin as they can become dry.
- The searing step is not just for looks—it creates a flavorful crust through the Maillard reaction and adds tremendous depth to your final dish. Don’t skip this crucial step.
- Natural pressure release is essential here. Quick release can cause the meat fibers to contract rapidly, resulting in a tougher, less tender roast. The 10-minute natural release allows the meat to rest and retain its juices.
- You can substitute the red wine with additional beef broth if you prefer an alcohol-free version. The wine adds complexity, but the roast will still be delicious without it.
- This recipe is incredibly flexible with vegetables. Feel free to add celery, parsnips, mushrooms, or pearl onions. Just adjust cooking time slightly if using very large pieces.
- For make-ahead convenience, you can prepare all your ingredients the night before. Keep the seasoned roast and chopped vegetables in separate containers in the refrigerator, then assemble in the morning.
- Leftover roast makes phenomenal sandwiches, shredded beef tacos, or can be diced and added to soups. Store in an airtight container for up to 4 days or freeze for up to 3 months.
- The cooking time remains the same regardless of roast size between 3-4 pounds. For a larger 5-6 pound roast, increase pressure cooking time to 45 minutes.
- If your Instant Pot doesn’t have a sauté function, you can sear the roast in a regular skillet first, then transfer everything to the pot.
- Fresh herbs like thyme and rosemary can be substituted for dried; use triple the amount and add them in the last 5 minutes to preserve their delicate flavors.
- For extra richness, stir in a tablespoon of butter or a splash of heavy cream into the finished gravy.