This Instant Pot Pot Roast makes the most tender meat and is loaded with potatoes, carrots with the most perfect gravy ever. With a quick 10 minute prep, you will have a deliciously comforting dinner in no time.
Growing up, my mother made pot roast for many, many Sunday dinners. But she always made it in the oven and slow-cooked all day. What makes this instant pot roast recipe so wonderful is that it is ready so much faster with all the same mouthwatering tender meat and vegetables covered in gravy!
It’s one of the easiest comfort food meals you can make. Just 10 minutes of prep work is all it takes to get this wholesome meal on the table.
What is Pot Roast?
A pot roast is a large cut of beef that’s cooked slowly in broth or water that makes it super juicy tender that pulls apart with a fork. It is traditionally made with potatoes and carrots. You can add several other favorites depending on your taste preferences. Butternut squash, sweet potatoes, turnips, and parsnips are also great substitutions. The juices are used to make the gravy.
How to Make Pot Roast in an Instant Pot
Cooking a pot roast in an Instant Pot is definitely one of the easiest dinners you can make!
To start, use a large cut of chuck roast and trim off any large sections of fat.
Season with salt, black pepper and dried thyme on both sides of the roast.
The most important step is to sear the roast on both sides to seal in the flavors. Simply use the saute feature on the instant pot to do this.
Add the diced potatoes, whole baby carrots, sliced onions, and garlic on top of the roast and pour the beef broth overtop.
When the roast has finished cooking and you have let the instant pot naturally release for 10 minutes, simply mix a couple of tablespoons of juices from the with 2 tablespoons of cornstarch in a small bowl until smooth. Then add the cornstarch mixture back into the instant pot. The gravy It should thicken within a few minutes.
Try these other easy Instant Pot recipes:
Tips for Making the Best Instant Pot Pot Roast
It is very important to sear the roast before adding in the vegetables. It seals in all the flavors just makes the biggest difference.
Try other vegetables and herbs. I like Yukon potatoes but other potatoes are just as good. You can also try using sweet potatoes, turnips, celery, etc. for a different variety.
Use cornstarch to make the gravy thicker. This step can be omitted if desired. If you would like a thicker gravy, simply add 2 tablespoons of cornstarch mixed into 2 tablespoons of cold water and pour it into the instant pot about an hour before it’s done.
What Kind of Roast is Best for an Instant Pot?
Chuck, Round or Brisket roasts are the best to use for Pot Roasts. They are tougher cuts of meat but break down nicely and melt in your mouth after slow cooking. They all create wonderful juices that are perfect for making a rich gravy.
Looking for more comfort food recipes? Try some of these favorites too:
Instant Pot Pot RoastPrint Pin Rate
- Pressure Cooker
- 2-3 pound chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons Olive oil or canola oil
- 2 pounds Yukon potatoes peeled or unpeeled and cut into 2-inch chunks
- 1 pound baby carrots
- 1 large yellow onion cut into large pieces
- 2 cloves garlic minced
- 2 cups beef broth or stock
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Season the chuck roast with the salt, pepper, and thyme
- Turn the saute feature on instant on high.
- Heat the oil for one minute and add in the roast and brown for about 4 minutes on each side.
- Add the potatoes, carrots, onion, and garlic to the bottom of the instant pot.
- Then lay the beef on top of the vegetables.
- Pour the beef broth over top
- Place the lid on the Instant Pot. Press the MANUAL button and select HIGH, Make sure the steam release is in the sealed position. Set the time to 60 minutes (for a 2-3 lb roast) Increase time for a larger roast.
- After naturally releasing the instant pot for 10 minutes, mix the cornstarch and cold water together in a bowl and add it to the slow cooker to thicken the gravy.