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Instant Pot Pot Roast
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Instant Pot Pot Roast

Enjoy a classic pot roast with tender beef, hearty vegetables, and a rich, homemade gravy—all made in the Instant Pot for a quick and effortless meal. This one-pot dish is perfect for busy nights or when you need a comforting family dinner.
Prep Time10 minutes
Cook Time5 minutes
Pressure/Natural Release Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 314kcal

Ingredients

  • 3-5 pound boneless beef chuck roast
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1 pound baby red potatoes
  • 4 large carrots chopped into 2-inch pieces (or 1 pound baby carrots)
  • 1 large yellow onion diced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • Optional garnish: Chopped parsley or thyme

Instructions

  • Season the Beef: Mix salt, onion powder, garlic powder, black pepper, and smoked paprika in a small bowl. Rub all over the roast.
  • Sear the Meat: Turn the Instant Pot to Sauté mode, add oil, and sear the roast for 2-3 minutes on each side. Remove and set aside.
  • Deglaze: Pour in beef broth and Worcestershire sauce, scraping up any browned bits. Turn off Sauté mode.
  • Add Vegetables & Meat: Return the roast to the pot and add potatoes, carrots, and onions around it.
  • Pressure Cook: Lock the lid and set the vent to Sealing. Pressure Cook on High for:
  • 60 minutes for a 3 lb roast
  • 80-90 minutes for a 4-5 lb roast
  • Release Pressure: Let the pressure naturally release for 10 minutes before carefully doing a quick release.
  • Shred the Beef: Transfer the roast and vegetables to a serving dish. Shred the beef into chunks.
  • Make the Gravy: Set the Instant Pot to Soup/Broth mode. Whisk water and cornstarch in a small bowl to form a slurry. Stir into the simmering broth until thickened.
  • Serve: Spoon the gravy over the pot roast and veggies. Garnish with parsley or thyme if desired.

Notes

Frozen Roast Option: Increase pressure cooking time by 20-30 minutes and skip the searing step.
Baby Carrots Modification: Reduce the cook time by 10 minutes, then add carrots for an extra 10 minutes.
Storage Tips: Refrigerate leftovers for up to 4 days in an airtight container.