No time for a 6-hour roast? I’ve got you. This Instant Pot pot roast delivers that fall-apart, full-flavor energy in just two hours--no shortcuts, no packet soups. It feels like Sunday dinner but cooks like a Tuesday night.
Table of contents
Why It Works
Here's where the magic happens and what makes this recipe a game-changer:
- Sear the Meat. You want that deep brown crust. It’s not just for looks--it builds the base of the whole dish. Don’t skip it. Don’t rush it.
- Deglaze with Wine. That red wine? It’s doing more than adding flavor--it’s lifting every browned bit off the bottom of the pot and pulling it into your gravy. Huge payoff for minimal effort.
- Natural Release. This one’s non-negotiable. Want fork-tender beef? Let the pressure come down on its own. Quick release = chewy roast. Don’t do it.
Need a hands-off version? [Try my Cream of Mushroom Crock Pot Pot Roast.]
Real Talk
Out of every pot roast I’ve made--
this one wore the crown for years.
It earned a perfect rating,
won the first family showdown,
and held its spot at the top... until recently.
The new dry-brined oven roast has officially taken the title.
But this Instant Pot version?
It’s still legendary.
I’ve made it too many times to count,
and I still look forward to that first bite every time.
More You'll Love
- Oven Pot Roast with Red Wine Gravy – dry-brined and next-level.
- Cream of Mushroom Crock Pot Pot Roast – just three ingredients, ultra-comforting.
- Whole30 Mississippi Pot Roast – made clean, no packets or butter, but still hits hard.
- Pot Roast Remix: Cream of Mushroom + Mississippi Magic – a bold mashup of creamy + tangy flavor. (coming next week!)
- Pot Roast Lasagna – yes, it’s exactly what it sounds like. And yes, it works. (Also coming next week!)
Ingredients for Instant Pot Pot Roast
Here's what you’ll need to make this hearty, flavorful pot roast in your Instant Pot. Don’t worry; it’s mostly pantry staples and classic comfort food ingredients.
- Main Ingredients: Chuck roast, olive oil
- Aromatics/Vegetables: Onions, celery, thyme, rosemary, bay leaf, garlic, carrots, potatoes
- Liquids: dry red wine (like Cabernet Sauvignon or Merlot), beef broth, water
- Thickener: Cornstarch
How to Make Instant Pot Pot Roast
Step 1: Sear the roast
Get a deep brown crust, then set it aside.
Step 2: Build the base
Sauté onion, celery, garlic, herbs. Deglaze with wine. Let it reduce.
Step 3: Pressure cook the roast
Cook on high for 75 minutes. Let the pressure release naturally.
Step 4: Strain and add veggies
Strain the broth. Add carrots, potatoes, onion, and a cornstarch slurry.
Step 5: Quick cook the vegetables
Pressure cook 4 minutes. Quick release. Shred the beef while they cook.
Step 6: Stir and serve
Add the roast back to the pot. Stir gently. Ladle that gravy over everything.
Expert Tips for Instant Pot Pot Roast
- Sear the Meat. Always.
Don’t skip this. It’s the difference between “pretty good” and “dang, that’s amazing.” Searing creates caramelization that builds serious flavor from the start. - Scrape the Bottom.
After you sauté, deglaze the pot with wine or broth and scrape up every last bit. That’s flavor gold down there. Don’t waste it. - Fresh Herbs Hit Different.
Thyme and rosemary bring a brightness you won’t get from dried. But if you need to sub, use about a third as much. - Natural Release = Tender Meat.
Quick release is fine for veggies, but not for meat. Trust me... let the pressure come down naturally so your roast stays fall-apart tender. - Let It Rest.
Give the roast 15 minutes to chill before you shred it. I usually do this while the veggies cook. It keeps all that juicy goodness right where it belongs. - Adjust Cook Time by Weight.
As a rule of thumb: 20 minutes per pound at high pressure, plus full natural release. Works every time. - Thicken to Taste.
If you want the gravy thicker, just stir in a little extra cornstarch slurry after everything’s done. No big deal.
FAQs
Yep. Just swap in another cup of broth and add a tablespoon of red wine vinegar. Balsamic works too if that’s what you’ve got.
Chuck roast is king, but bottom round or mock tender will work. Just know the texture might be a little different--not bad, just not quite the same.
For sure. Root veggies like turnips or parsnips work great. Mushrooms too. Just keep the chunks big so they don’t turn to mush.
Absolutely. This roast actually gets better the next day. Store it in the fridge for up to 4 days or freeze it for later.
It can be. Just make sure your broth and wine are labeled gluten-free, and you’re good to go.
★ Did you make this Pressure Cooker Pot Roast?
Please give it a star rating below!★
📖 Recipe
Instant Pot Pot Roast
Ingredients
- 4 lb chuck roast
- 2 Tbsp. olive oil
- 2 yellow onions one chopped, one sliced
- 3 celery stalks sliced
- 8 thyme sprigs fresh
- 1 rosemary sprig fresh
- 1 bay leaf whole
- 2 Tbsp. garlic minced
- 1 cup red wine
- 2 cups beef broth may not need all of it
- 1 lb. medium carrots peeled, cut into chunks
- 1 lb. red or gold potatoes peeled, roughly chopped
- 2 Tbsp. cornstarch for slurry
- ¼ cup water to mix with cornstarch
- 1 tsp. kosher salt for vegetables
Instructions
- Season roast generously with salt and pepper. Let it come to room temp.
- Sear the meat: Turn Instant Pot to sauté. Once hot, add olive oil, and brown roast on both sides. Remove and set aside.
- Sauté aromatics: Add chopped onion and celery. Cook 2 minutes. Add garlic, thyme, rosemary, and bay leaf. Cook 1 minute.
- Deglaze: Pour in red wine and scrape up browned bits. Simmer 2 minutes.
- Pressure cook roast: Return roast to pot. Add beef broth (just enough to come up the side, not cover). Lock lid. Cook on high pressure for 75 minutes.
- Natural release: Let pressure release naturally (~30 minutes). Remove roast and set aside to rest.
- Strain liquid: Pour liquid through fine mesh strainer into a bowl. Discard solids. Return broth to pot.
- Cook veggies: Add sliced onion, carrots, potatoes, salt, and cornstarch slurry (cornstarch + water). Lock lid and cook on high pressure for 4 minutes. Quick release.
- Shred roast: Pull apart with two forks. Return meat to pot with vegetables and gravy.
Video
Notes
Notes & Tips
- Choose the right cut: Chuck roast is ideal for pot roast--well-marbled, affordable, and made for pressure cooking.
- Sear it first: Browning the beef builds a flavorful base you won’t get from broth alone. Worth the extra few minutes.
- Use natural release: Always let the pressure come down naturally when cooking meat. Quick release = chewy roast.
- Cook time guide: About 20 minutes per pound is the sweet spot. This recipe is based on a 4 lb roast.
- Deglaze the pot: After sautéing, add wine or broth and scrape up every bit from the bottom. That’s your flavor jackpot.
- Gravy thickness: Want it thicker? Add a little extra cornstarch slurry after cooking until it hits your perfect consistency.
- Make ahead: Even better the next day. Store leftovers in the fridge for up to 4 days or freeze in portions.
FAQs
Can I leave out the red wine?Yes. Sub in more broth and a splash of vinegar--red wine vinegar if possible. Can I use a quick release instead of natural?
Nope. Quick release can make the meat chewy. Be patient--it’s worth it. Can I add other vegetables?
Absolutely. Parsnips, turnips, or mushrooms work great.
Nutrition
Final Notes
Serve it straight from the pot, no judgment. Or go all out--pile it on mashed potatoes, maybe sweet potatoes, spoon over yellow rice, or dunk some crusty bread in that gravy.
Sprinkle with fresh parsley if you’re feeling fancy.
Leftovers? Even better. Use them in sliders, lasagna, or throw it in a skillet with eggs the next morning. Just promise me you won’t waste it.
Becky
Love how tender the pot roast was using this recipe.
Penny Deluca
If I'm going to do all that I would rather do it the old way put all ingredients into a pot cover it set time for 5 hours now that is the easiest way
Marcia L Smith
I grew up using a crockpot, so I totally it. But then, I bought an Instant Pot, and happened to make this for friends, and it is the best roast I have ever made or have tried. Meat was fall apart tender, and everything was awesome! Each person went back for 2nds.
Bruce E
I just did my roast that way. Put all ingredients inn the pot annd sealed the lid. 2 1/2 lb roast plus carrots and onion and approx 1 1/2 cups of liquid (I used water). Set the timer for 1 hour 15 minutes. Made instant mashed potatoes. Turned out fantastic.
patricia myers
Did your roast absorb the flavor? Going to try your recipe soon. Just made rump roast last night from a different recipe and the roast was tough and did not absorb the flavors. Just wondering if your meat absorbs the flavors in short cooking time. Thank you.
Chef Gary
Yes it does. And if you let it sit in the jous for a little while, it absorbs it even more. Let me know how it works!
Jann Catron
I found this recipe easy to follow and excellent when finish!
Gary
Glad you enjoyed it!
Constance
Gary, what can I use instead of the red wine to deglaze and simmer?
Thanks
Gary
More stock, with 1 tablespoon of vinegar - red wine vinegar if you have it.
Larry
It says that it makes 20 servings....is that a typeo?
Gary
Not a typo. We typically do two servings per person, but it really depends on the person. Some family members eat one serving, some eat three! It averages out to feeding about 10 people.
Aswerve
What size is your pressure cooker? Mine is only 6 quarts and can only be filled 2/3 full. I'm worried this recipe will exceed its capacity.
Gary
We use a 6qt and haven't had any issues.
Kim
Followed the recipe exactly, but added more stock since I am using a 8qt IP. My husband and daughter ate the ENTIRE roast, and tons of carrots and red potatoes, and both were certain it was the best roast we EVER made. Thank you for posting consistently good recipies for the IP!
Brenda
I cook this roast all the time and it’s amazing with SAUTÉED ONIONS, along with the carrots and potatoes!!
Mikey
Getting ready to try this recipe today. Pretty excited. Really enjoy your comeback answers to everyone's questions and comments.
Gary
Hope you enjoyed it!
Sue
I have a 2 pound roast, how long should I cook it????
Gary
I'd try 45 minutes.
Staci
So if I wanted to run home on my lunch break and do this, could I set the temp to "slow cook" setting and let it go for 4 hours on low with a similar result?
Gary White
I would actually recommend cooking as directed, then letting the pressure release naturally. Then it sit on "keep warm" for hours while you go back to work. I'm not a fan of the IP slow cook function.
John
The roast was so tender and so much flavor, the whole family loved it!
Kathryn
This was so good! My family loved it! It’s definitely earned a place on our repeat list. Thanks for the great recipe!
Matt
Best 👏pot👏Roast👏ever! Omg, total hit for a work dinner party!
Sue R.
Unfortunately, this was not a hit. I will admit I did not have 8 thyme sprigs or 1 rosemary sprig (who does?) so I substituted dry dried thyme and rosemary. However, this recipe needs basic salt and pepper! The meat was stringy and flavorless. The gravy definitely needed a better spice blend; it had absolutely no flavor. Two tbl of corn starch was not enough to thicken the 3+ cups of liquid in this recipe; I added a slurry with 2 more Tbl and it did the trick. I'm disappointed.
Gary White
Sorry to hear it was not a hit! Fresh thyme and rosemary yield a very different flavor than dried herbs, so substituting will result in a different depth of flavor. As for the salt and pepper, the first step of the recipe states "Bring chuck roast to room temperature, then season well with salt and pepper." We typically do not add salt and pepper to the ingredient list unless a recipe calls for a specific amount. I apologize for any confusion that may have caused. I will update the recipe card to include a note about salt and pepper so that no one else misses that step. 🙂
Margaret
I felt exactly the same way. This meal was flavorless. Will not be making again.
Rebecca Flores
If I'm using a 2lb roast do I assume I can half the whole recipe?
Gary White
There is no need to halve the remaining ingredients unless you just want smaller portions. If you do halve the ingredients, I would recommend using the full amount of seasonings. The cook time may also be reduced. I have not tested this recipe with a roast that small, but I would suggest trying a 60 minute cook time instead of 75 minutes, with a natural pressure release.
ZK
What can I substitute if I can't use beef?
Gary White
Beef is essential to this particular recipe, as it is the main ingredient. I'd recommend trying a different recipe. You could try a google search for "Vegetarian Pot Roast".
Kim
By far the best pot roast I have made. Super easy and the beef comes out so tender. My husband enjoyed it so much. Will be making it for a small dinner party I am planning.
Matthew Disalvatore
Not only the fastest pot roast I have ever made. (Less than half the time) also the best I've ever had. Shhhhh don't tell my mom.
Jen M
I have a 3 pound roast. Should I reduce the cook time?
Gary White
I would cook it for the same amount of time as a 4 lb roast.
David Byers
Flavor was great! Times and methods listed were spot-on; meat was tender and potatoes were soft, but not mushy! I would love to find a way to elevate this to make it a little more exciting... or maybe a summer version?
Rebecca Lenz
You are a GENIUS, Gary!!! You have solved my huge problem of not being able to make a fall-apart, tender roast beef in the IP!! I tried several times, but the texture was just so weird. And wasn't really tender. I was on the verge of getting another Crockpot (that's how I always made my roasts in the past!!!). But I found this recipe with your simple solution of natural depressurization. My husband said this was my best roast ever!!! Thank you so much!
jen b
Let me start by saying, "oh, that's so good!" I followed your recipe to the "t". It was awesome! My family absolutely loved it! Thank you
Valerie Miller
I use my IP alot. I have tried this recipe. So easy and delicious.
Jess Benoit
I never cook beef because I can't ever cook it right. About 2 weeks ago, my husband randomly bought a roast & after Googling, I found this recipe. It came out so flipping good that he bought another one the other day & I'm making it tomorrow using this recipe again. THANK YOU
Gary White
That's awesome! Thanks for letting me know your success with it.
Frank Shoemaker
Great directions! Came out perfect.
Thank you
Stephanie
I got my instant pot for Christmas 2019 (it’s currently 10/20) and this recipe was the first recipe I found to give me the confidence to try a pressure cooked roast!!! It turned out AMAZING! I was worried about the whole venting thing but it worked!!
Thank you soooooo much!!!
I started with a frozen chuck roast after we got home from church and defrosted it in the microwave and then followed the recipe from there. It was so good.
Linda
Made this tonight in my Ninja Foodi. Delicious!!
Linda
This recipe was easy and full of flavor. I also learned a lot about techniques for using the pressure cooker.
Karl
Please put mentions of salt and pepper into the recipe
Gary White
It will vary based on your taste preference.
Kiley
I've had an instant pot for over a year now and haven't been able to get perfect roast until now! this recipe was perfect. I will never use quick release while cooking meat again. My roast was smaller only 2.5 pounds so I cooked for 45 then 30 minutes for natural release!
Stephanie
Worked perfectly on London Broil.
Gary White
Glad to hear it!
Debbie
Silly question....when doing the natural release,...do I leave it on the keep warm setting or turn it off completely? I am making this now.....🙂
Gary White
Sorry for the delayed response. You would almost always use keep warm unless otherwise stated. I hope you liked it!
Rosemarie Rogers
Made it last night! My fiance & I are LOVING it!!! TY!!! Do you have an insta-pot stuffed cabbage recipe???
Gary White
Glad you enjoyed it! We do not have a stuffed cabbage recipe.
Chuck & Jackie
My wife and I followed your recipe and were astounded at how delicious the results were.
This recipe is now saved in our file of favorites. Thank you for publishing it and thanks for the option of choosing the amount of servings. Chuck and Jackie
Casey
How long do you think a 7 pound roast with a bone in would need to cook?
Gary White
That's a big roast! I don't prefer bone-in roasts to be cooked in an IP. I feel like the bone needs dry heat rather than being submerged in liquid.
Connie
I find your recipe every time I make a roast…turns out terrific. Natural release is very important…thank you for the recipe.
Shelley B
Made this last night using a sirloin tip roast and it was excellent! Definitely keeping this recipe handy!
MzCrz
I am about to make this and have only just bought my pot. I have a very simple question and one that everyone else seems to know the answer to.....when all is finished and the meat is pulled apart do you upend and drain it all, then pick apart all the separate components to put on the plate? Or do you pick everything out and drain it separately? I am a visual person and would've liked to have seen the complete process to the plate. However it sounds brilliant and I'd love to try it!
Allan
Tried it and loved it!
Xandria
I followed your recipe exactly and the meat was tender and flavorful. Thank you and I will make again!
Melissa
Would this work with a round roast? About 4/5 pounds..
Gary White
It would work, but round roasts are not as tender as chuck roasts, so the results will vary.
Randy
Extremely tender meat and very tasty!
Ariadna
Delicious. It just needs lowering the salt a little or specifying if the broth should be salted or not.
Diana
Sooo good!! There's so much flavor and the meat is very tender. We all loved it! Thanks for the recipe!