Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast | Fall-Apart Tender in Only 2 Hours!

Pressure Cooker Pot Roast | The Foodie Eats
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Pressure Cooker Pot Roast

Everyone loves pot roast. But in order to make a pot roast the right way (falling apart tender), you need time… Lots of time. That is, until now. With just 2 hours of cook time, this pressure cooker pot roast recipe is a game-changer!

 What You Need to Make This Happen…

And (Optional) One of These…

So Why the New Method?

My family is constantly asking me to cook pot roast. And traditionally, I’ve had two ways I do that: 1- in the slow cooker (6 hours); 2- in the oven (4-5 hours). One day in the future, I’ll tell you which is my favorite. The big problem with these two ways is this… Unless everyone is coming to our house for dinner, it’s always difficult to get the serving time right because they both take so long.

For example… We are meeting at my mom’s house for dinner this coming Sunday evening. I live almost an hour from her. And I’m not a big fan transporting cooked food and reheating it. There’s just too much quality lost. Plus, we’ll be at church in the morning. So my best option is to cook at her house. All that to say… It is MUCH more convenient to use my new Instant Pot recipe!

One great feature of the Instant Pot is how easy it is to transport. I can bring it to my mom’s house, set it up, and have a perfectly cooked, fall-apart tender pot roast in two hours flat. 2 hours, people!

And as Always… Please Pin & Share the Love!

Pressure Cooker Pot Roast | The Foodie Eats

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5 from 1 vote

Pressure Cooker Pot Roast

Fall-apart tender pot roast in less than half the time!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 20
Calories 209 kcal
Author The Foodie Eats


  • 4 lb chuck roast
  • 2 Tbsp. olive oil
  • 2 large yellow onions divided, sliced
  • 8 thyme sprigs
  • 2 Tbsp. garlic minced
  • 1 cup red wine
  • 2 cups beef broth
  • 8 oz. baby bella mushrooms sliced
  • 5 medium carrots peeled, chunked
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water


  1. Bring chuck roast to room temperature, then season well with salt and pepper.
  2. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside. (You can do steps 2-4 in a cast iron skillet. I love the crust you can only get from cast iron. Then just add to Instant Pot.)
  3. Add 1 onion to pot and cook for 2 minutes, until translucent. Then add garlic and thyme for 1 minute.
  4. Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer and reduce for at least 5 minutes.
  5. Add roast, then add enough broth so that the roast is just barely covered.
  6. Close Instant Pot and switch to manual setting for 75 minutes.
  7. Once time is complete, let pressure naturally release (about 30 minutes).
  8. Carefully remove roast and set aside to rest.
  9. Using a fine mesh strainer, pour liquid into separate container, then return to pot.
  10. In a small dish, combine cornstarch and water. Then add to pot.
  11. Add sliced onion, carrots, and mushrooms to pot and close lid.
  12. Using manual setting, cook for 4 minutes, then quick-release pressure.

  13. Serve together and enjoy!
Nutrition Facts
Pressure Cooker Pot Roast
Amount Per Serving
Calories 209 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 62mg 21%
Sodium 175mg 7%
Potassium 453mg 13%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 18g 36%
Vitamin A 51.6%
Vitamin C 3.4%
Calcium 3.2%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
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  • Reply
    January 30, 2018 at 9:41 pm

    Love how tender the pot roast was using this recipe.

  • Reply
    April 6, 2018 at 7:42 am

    I would like to add potatoes to tis recipe. Do I need to adjust the time for the veggies if I add3-4 medium potatoes peeled and quartered? If so how much time will need to be added?

    • Reply
      Chef Gary
      April 6, 2018 at 7:49 am

      No need to add any time. I think 4 minutes at high pressure will be plenty, without them becoming mushy. Please let us know how it comes out!

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