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    Home » Instant Pot

    Pressure Cooker Pot Roast

    Published November 14, 2019. Last modified November 14, 2019 By Gary White

    4.2K shares
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    Pressure Cooker Pot Roast image for Pinterest.

    Some days you just don't have time for the slow cooker. You will be amazed at the tenderness and flavor of this pressure cooker pot roast recipe!

    Pressure Cooker Pot Roast in white bowl with veggies.

    Originally posted on May 2, 2018; Updated content on November 14, 2019.

    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!

    When to (and NOT to) Use Quick Pressure Release

    As we all know, there are two options at the end of cooking in a pressure cooker: natural  or quick pressure release. So how do you know when to use either? While I may not know the scientific reason for it, here's my single theory... Never ever use quick pressure release when cooking meat. I find that quick pressure release causes meat texture to change - becoming tough and chewy.

    According to this article by The Kitchn, here are the rules:

    • Use natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.
    • Use rapid release when adding additional ingredients to the pot (like with a stew), or cooking eggs, vegetables, delicate foods, or ingredients that don't benefit from additional cook time.

    Pressure Cooker Pot Roast in white bowl with veggies.

    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 pressure cooker pot roast in two hours flat. 2 hours, people!

    The Process

    olive oil in Instant Pot.

    Heat the Instant Pot using the sauté setting. Once hot, add oil...

    uncooked chuck roast searing in Instant Pot

    ...then sear roast...

    chuck roast searing in Instant Pot

    ...on both sides. Set aside.

    Chopped onions and celery in Instant Pot

    Add 1 onion and celery to pot and cook for 2 minutes...

    Chopped onions and celery sautéing in Instant Pot

    ...until soft and translucent.

    Chopped onions and celery in Instant Pot with other aromatics.

    Then add garlic, thyme, rosemary, and bay leaf...

    Chopped onions and celery sautéing in Instant Pot

    ...and continue cooking for 1 minute.

    Aromatics and red wine in Instant Pot.

    Add red wine to deglaze the pot, making sure to scrape up all bits.

    Aromatics and red wine in Instant Pot.

    Let wine simmer for at least 2 minutes.

    Seared chuck roast on top of aromatics.

    Add roast...

    Seared chuck roast on top of aromatics topped with beef broth.

    ...then add enough broth so that the roast is just barely covered. Lock lid and cook for 75 minutes at high pressure.

    Beef broth with aromatics in Instant Pot.

    Once time is complete, let pressure naturally release (about 30 minutes). Carefully remove roast and set aside to rest.

    Pouring broth through strainer.

    Using a fine mesh strainer, pour liquid into separate container, then return to pot.

    Fine mesh strainer with used aromatics.

    Discard aromatics.

    Potatoes, onions, and carrots in beef broth.

    Add sliced onion, carrots, and potatoes to pot. Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.

    Pouring cornstarch slurry into broth.

    Open lid, switch to sauté setting, and add cornstarch slurry to pot.

    Simmering beef broth with cornstarch slurry.

    Cook until desired consistency is achieved (2-3 minutes).

    Chuck roast in broth with veggies.

    Return roast to pot and pull apart meat as much as you like.

    And this is the AMAZING result...

    Pot Roast with carrots and potatoes

    FAQs

    What size pressure cooker did you use? We use a 6qt for all of our recipes.

    Can I leave out the red wine? Yes, but substitute it with more stock and 1 tablespoon of vinegar – red wine vinegar if you have it.

    Can I do a quick release instead of a natural pressure release? Trust me on this and take the time to do a natural pressure release. I find that quick pressure release causes meat texture to change – becoming tough and chewy.

    ★ Did you make this Pressure Cooker Pot Roast? Please give it a star rating below!★

    Pressure Cooker Pot Roast in white bowl with veggies.

    Pressure Cooker Pot Roast

    Fall-apart tender pot roast in less than half the time!
    5 from 52 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours
    Servings: 20
    Calories: 209kcal
    Author: Gary White

    Ingredients

    • 4 lb chuck roast
    • 2 Tbsp. olive oil
    • 2 large yellow onions divided, sliced
    • 3 celery stalks thinly sliced
    • 8 thyme sprigs
    • 1 rosemary sprig
    • 1 bay leaf
    • 2 Tbsp. garlic minced
    • 1 cup red wine
    • 2 cups beef broth
    • 5 medium carrots peeled, chunked
    • 1 lb. red or gold potatoes peeled, roughly chopped
    • 2 Tbsp. cornstarch
    • ¼ cup water

    Instructions

    • Bring chuck roast to room temperature, then season well with salt and pepper.
    • Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.
    • Add 1 onion  and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.
    • Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.
    • Add roast, then add enough broth so that the roast is just barely covered.
    • Lock lid and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).
    • Carefully remove roast and set aside to rest.
    • Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard aromatics.
    • Add sliced onion, carrots, and potatoes to pot and close lid.
    • Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.
    • Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, open lid, switch to sauté setting, and add cornstarch slurry to pot. Cook until desired consistency is achieved (2-3 minutes).
    • Return roast to pot and pull apart meat as much as you like.
    • Serve together and enjoy!

    Video

    Notes

    Salt and pepper are not listed on the ingredient list, as I typically do not measure this. You will need different amounts depending on the size of the roast. However, do not skip the step of liberally seasoning the roast with salt and pepper prior to searing. You may view the video tutorial, or the step by step process photos in the post, for an example of how much salt and pepper I typically use.
    This pot roast was made in a 6qt Instant Pot.
    If you are not able to use red wine, substitute it with more stock and 1 tablespoon of vinegar – red wine vinegar if you have it.
    I highly recommend taking the time to do a natural pressure release. A quick pressure release causes meat texture to change – becoming tough and chewy.

    Nutrition

    Calories: 209kcal | Carbohydrates: 5g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 175mg | Potassium: 453mg | Sugar: 1g | Vitamin A: 2580IU | Vitamin C: 2.8mg | Calcium: 32mg | Iron: 2.2mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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    Reader Interactions

    Comments

    1. Becky

      January 30, 2018 at 9:41 pm

      5 stars
      Love how tender the pot roast was using this recipe.

      Reply
      • Penny Deluca

        March 31, 2019 at 6:56 pm

        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

        Reply
        • Marcia L Smith

          June 09, 2019 at 1:27 pm

          5 stars
          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.

          Reply
    2. patricia myers

      September 16, 2018 at 10:59 am

      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.

      Reply
      • Chef Gary

        September 16, 2018 at 11:45 am

        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!

        Reply
    3. Jann Catron

      November 04, 2018 at 7:13 am

      5 stars
      I found this recipe easy to follow and excellent when finish!

      Reply
      • Gary

        November 04, 2018 at 8:56 pm

        Glad you enjoyed it!

        Reply
    4. Constance

      January 31, 2019 at 5:16 pm

      Gary, what can I use instead of the red wine to deglaze and simmer?

      Thanks

      Reply
      • Gary

        January 31, 2019 at 10:46 pm

        More stock, with 1 tablespoon of vinegar - red wine vinegar if you have it.

        Reply
    5. Larry

      February 21, 2019 at 1:37 pm

      It says that it makes 20 servings....is that a typeo?

      Reply
      • Gary

        February 22, 2019 at 2:16 pm

        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.

        Reply
    6. Aswerve

      February 23, 2019 at 10:57 am

      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.

      Reply
      • Gary

        February 23, 2019 at 2:39 pm

        We use a 6qt and haven't had any issues.

        Reply
      • Kim

        March 22, 2020 at 12:29 pm

        5 stars
        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!

        Reply
        • Brenda

          June 27, 2021 at 2:40 pm

          I cook this roast all the time and it’s amazing with SAUTÉED ONIONS, along with the carrots and potatoes!!

          Reply
    7. Mikey

      March 02, 2019 at 3:29 pm

      Getting ready to try this recipe today. Pretty excited. Really enjoy your comeback answers to everyone's questions and comments.

      Reply
      • Gary

        March 04, 2019 at 3:48 pm

        Hope you enjoyed it!

        Reply
    8. Sue

      March 27, 2019 at 12:11 pm

      I have a 2 pound roast, how long should I cook it????

      Reply
      • Gary

        March 27, 2019 at 12:38 pm

        I'd try 45 minutes.

        Reply
    9. Staci

      October 17, 2019 at 11:16 am

      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?

      Reply
      • Gary White

        October 22, 2019 at 7:41 am

        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.

        Reply
    10. John

      October 18, 2019 at 12:12 pm

      5 stars
      The roast was so tender and so much flavor, the whole family loved it!

      Reply
    11. Kathryn

      November 01, 2019 at 11:57 am

      5 stars
      This was so good! My family loved it! It’s definitely earned a place on our repeat list. Thanks for the great recipe!

      Reply
    12. Matt

      November 18, 2019 at 12:16 pm

      5 stars
      Best 👏pot👏Roast👏ever! Omg, total hit for a work dinner party!

      Reply
    13. Sue R.

      February 27, 2020 at 8:27 pm

      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.

      Reply
      • Gary White

        February 28, 2020 at 8:56 am

        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. 🙂

        Reply
    14. Rebecca Flores

      March 09, 2020 at 11:43 pm

      If I'm using a 2lb roast do I assume I can half the whole recipe?

      Reply
      • Gary White

        March 10, 2020 at 4:18 pm

        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.

        Reply
    15. ZK

      March 10, 2020 at 11:58 pm

      What can I substitute if I can't use beef?

      Reply
      • Gary White

        March 11, 2020 at 8:53 am

        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".

        Reply
    16. Kim

      March 15, 2020 at 5:46 pm

      5 stars
      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.

      Reply
    17. Matthew Disalvatore

      April 08, 2020 at 7:06 pm

      5 stars
      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.

      Reply
    18. Jen M

      April 16, 2020 at 3:18 pm

      I have a 3 pound roast. Should I reduce the cook time?

      Reply
      • Gary White

        April 16, 2020 at 5:30 pm

        I would cook it for the same amount of time as a 4 lb roast.

        Reply
    19. David Byers

      June 09, 2020 at 6:44 pm

      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?

      Reply
    20. Rebecca Lenz

      July 27, 2020 at 10:12 pm

      5 stars
      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!

      Reply
    21. jen b

      August 08, 2020 at 6:21 pm

      5 stars
      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

      Reply
    22. Valerie Miller

      August 09, 2020 at 11:25 am

      5 stars
      I use my IP alot. I have tried this recipe. So easy and delicious.

      Reply
    23. Jess Benoit

      August 27, 2020 at 5:18 am

      5 stars
      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

      Reply
      • Gary White

        August 27, 2020 at 7:38 am

        That's awesome! Thanks for letting me know your success with it.

        Reply
    24. Frank Shoemaker

      October 07, 2020 at 4:48 pm

      5 stars
      Great directions! Came out perfect.
      Thank you

      Reply
    25. Stephanie

      October 25, 2020 at 7:14 pm

      5 stars
      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.

      Reply
    26. Linda

      November 01, 2020 at 7:45 pm

      Made this tonight in my Ninja Foodi. Delicious!!

      Reply
    27. Linda

      November 11, 2020 at 6:40 pm

      5 stars
      This recipe was easy and full of flavor. I also learned a lot about techniques for using the pressure cooker.

      Reply
    28. Karl

      December 06, 2020 at 7:10 pm

      Please put mentions of salt and pepper into the recipe

      Reply
      • Gary White

        December 07, 2020 at 1:02 pm

        It will vary based on your taste preference.

        Reply
    29. Kiley

      December 09, 2020 at 9:56 am

      5 stars
      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!

      Reply
    30. Stephanie

      April 18, 2021 at 12:28 pm

      5 stars
      Worked perfectly on London Broil.

      Reply
      • Gary White

        April 19, 2021 at 3:29 pm

        Glad to hear it!

        Reply
    31. Debbie

      May 17, 2021 at 5:02 pm

      5 stars
      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.....🙂

      Reply
      • Gary White

        May 24, 2021 at 9:55 am

        Sorry for the delayed response. You would almost always use keep warm unless otherwise stated. I hope you liked it!

        Reply
    32. Rosemarie Rogers

      August 04, 2021 at 1:58 pm

      Made it last night! My fiance & I are LOVING it!!! TY!!! Do you have an insta-pot stuffed cabbage recipe???

      Reply
      • Gary White

        August 23, 2021 at 4:51 pm

        Glad you enjoyed it! We do not have a stuffed cabbage recipe.

        Reply
    33. Chuck & Jackie

      August 13, 2021 at 3:51 pm

      5 stars
      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

      Reply
    34. Casey

      November 21, 2021 at 10:19 am

      How long do you think a 7 pound roast with a bone in would need to cook?

      Reply
      • Gary White

        February 14, 2022 at 9:36 am

        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.

        Reply
    35. Connie

      November 21, 2021 at 3:48 pm

      5 stars
      I find your recipe every time I make a roast…turns out terrific. Natural release is very important…thank you for the recipe.

      Reply
    36. Shelley B

      November 28, 2021 at 2:53 pm

      5 stars
      Made this last night using a sirloin tip roast and it was excellent! Definitely keeping this recipe handy!

      Reply
    37. MzCrz

      June 11, 2022 at 7:49 pm

      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!

      Reply
    38. Allan

      August 21, 2022 at 4:28 pm

      5 stars
      Tried it and loved it!

      Reply

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