No time for a 6-hour roast? I've got you. This Instant Pot pot roast turns a cheap chuck roast into fall-apart, real-gravy comfort food in two hours. No shortcuts. No packet soups.
It feels like Sunday dinner but cooks like a Tuesday night. And it costs like one.
Want to compare all the methods? Start with my full guide to pot roast recipes.
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 is still legendary.
I've made it too many times to count, and I still look forward to that first bite every time.
It is also the version I make when the week has been a lot and dinner needs to be on the table fast. Two hours, one cheap roast, and a kitchen that smells like Sunday on a weeknight. That is the whole pitch.
Why This Recipe Works
- Sear the meat. You want that deep brown crust. It is not just for looks. It builds the base of the whole dish. Do not skip it. Do not rush it.
- Deglaze with wine. That red wine is doing more than adding flavor. It lifts every browned bit off the bottom of the pot and pulls it into your gravy. Huge payoff for minimal effort.
- Natural release. This one is non-negotiable. Want fork-tender beef? Let the pressure come down on its own. Quick release means a chewy roast. Do not do it.
- Chuck roast does the heavy lifting. This is one of the cheapest cuts at the meat counter and one of the most forgiving. The fat and connective tissue break down under pressure and turn into flavor. The wine and herbs are pennies per serving on top of a roast that already feeds eight.
Ingredients
The Roast
- Chuck roast
- Olive oil
Aromatics
- Yellow onions, one chopped and one sliced
- Celery
- Fresh thyme
- Fresh rosemary
- Bay leaf
- Garlic
Liquids
- Dry red wine, like Cabernet or Merlot
- Beef broth
- Water
For the Gravy
- Cornstarch slurry, made with cornstarch and water
The Vegetables
- Carrots
- Red or gold potatoes
- Kosher salt
How to Make Instant Pot Pot Roast
Step 1: Sear the chuck roast to build flavor
Season the roast generously with salt and pepper and let it sit at room temperature for a bit. Set the Instant Pot to sauté, add olive oil, and brown the roast on both sides until deeply caramelized. Remove and set aside.
Step 2: Build the base and deglaze with red wine
Add the chopped onion and celery. Cook for 2 minutes. Add the garlic, thyme, rosemary, and bay leaf. Cook 1 minute more.
Pour in the red wine and scrape up every browned bit from the bottom of the pot. Let it simmer and reduce for 2 minutes.
Step 3: Pressure cook the roast on high
Return the roast to the pot. Add enough beef broth to come up the sides of the meat without covering it.
Lock the lid and cook on High Pressure for 75 minutes.
Step 4: Natural release and rest
Let the pressure release naturally, about 30 minutes.
Remove the roast and let it rest while you handle the next steps.
Step 5: Strain the liquid and cook the vegetables
Pour the cooking liquid through a fine mesh strainer into a bowl. Discard the solids and return the strained broth to the pot.
Add the sliced onion, carrots, potatoes, kosher salt, and cornstarch slurry. Lock the lid and cook on High Pressure for 4 minutes. Quick release.
Step 6: Shred and serve
While the vegetables cook, pull the roast apart with two forks.
Add the beef back to the pot with the vegetables and gravy. Stir gently. Ladle that gravy over everything and serve.
Expert Tips for Instant Pot Pot Roast
- Sear it. Always. That crust builds flavor from the very start.
- Scrape the bottom after sautéing. Every last bit of fond is flavor. Deglaze with wine or broth and get it all.
- Fresh herbs hit different. Thyme and rosemary bring brightness you do not get from dried herbs. If you substitute dried, use about one-third as much.
- Natural release is non-negotiable for the meat. Quick release is fine for the vegetables. Not for the beef.
- Let it rest before shredding. Give the roast about 15 minutes after cooking. The vegetable cook time is perfect for this.
- Cook time by weight still matters. A good rule is about 20 minutes per pound on High Pressure, plus a full natural release.
- Thicken to taste. Want a thicker gravy? Stir in a little extra cornstarch slurry at the end.
No Wine? No Problem.
If you do not want to buy a bottle of wine for one recipe, swap the cup of wine for an extra cup of beef broth plus a tablespoon of red wine vinegar. Balsamic works too. The gravy still gets the acid lift it needs without the extra cost.
FAQs
Yes, but the method changes. You skip the sear, increase the cook time to 90 to 110 minutes depending on size, and do a full natural release. Get the full method and timing chart in my guide to cooking a frozen pot roast in the Instant Pot.
Chuck roast is the best choice here. It is well-marbled and built for pressure cooking. Bottom round or mock tender can work, but the texture will not be quite the same.
Absolutely. Parsnips, turnips, and mushrooms all work well. Keep the pieces large so they do not turn to mush.
Yes, and it is even better the next day. Refrigerate for up to u003cstrongu003e4 daysu003c/strongu003e or freeze in portions.
It can be. Just make sure your broth and wine are labeled gluten-free.
More Pot Roast Recipes You'll Love
- Oven Pot Roast with Red Wine Gravy — dry-brined and next-level.
- Crock Pot Pot Roast with Cream of Mushroom Soup — three ingredients, ultra-comforting.
- Slow Cooker Mississippi Pot Roast — no packets, no butter, still hits hard.
- Cream of Mushroom Mississippi Pot Roast — creamy and tangy in the same bite.
- How to Cook a Frozen Pot Roast — forgot to thaw it? The Instant Pot has you covered.
The Leftover Math
A 4-pound chuck roast in this recipe gives you about 8 servings. For a family of four, that is dinner tonight plus one full meal tomorrow.
Here is what to do with what's left:
Freezer portions. Shred the beef, mix it back into the gravy, and freeze in 2-cup portions. Reheat covered on low.
Pot Roast Lasagna. Save 2 cups of shredded beef and as much gravy as you can. The wine-based gravy is the perfect lasagna sauce base. This move is not optional.
Sliders. Pile shredded beef onto toasted rolls. Spoon warm gravy over the top. Done in ten minutes.
Breakfast hash. Throw the beef in a hot skillet with the leftover potatoes and crack a couple of eggs over the top. The best leftover move I make.
★ Did you make this Instant Pot Pot Roast?
Please give it a star rating below! ★
📖 Recipe
Instant Pot Pot Roast
Ingredients
- 4 lb chuck roast
- 2 tablespoon olive oil
- 2 yellow onions one chopped and one sliced
- 3 celery stalks sliced
- 8 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 whole bay leaf
- 2 tablespoon minced garlic
- 1 cup red wine (or 1 cup beef broth + 1 tablespoon red wine vinegar)
- 2 cups beef broth as needed
- 1 lb medium carrots peeled and cut into chunks
- 1 lb red or gold potatoes peeled and roughly chopped
- 2 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon kosher salt
Instructions
- Season the roast generously with salt and pepper. Let it rest at room temperature for a bit.
- Turn the Instant Pot to sauté. Once hot, add olive oil and brown the roast well on both sides. Remove and set aside.
- Add the chopped onion and celery. Cook for 2 minutes. Add the garlic, thyme, rosemary, and bay leaf. Cook 1 minute more.
- Pour in the red wine and scrape up every browned bit from the bottom of the pot. Let it simmer for 2 minutes.
- Return the roast to the pot. Add enough beef broth to come up the sides of the meat without covering it. Lock the lid and cook on High Pressure for 75 minutes.
- Let the pressure release naturally for about 30 minutes. Remove the roast and let it rest.
- Pour the cooking liquid through a fine mesh strainer into a bowl. Discard the solids and return the strained broth to the pot.
- Add the sliced onion, carrots, potatoes, kosher salt, and the cornstarch slurry. Lock the lid and cook on High Pressure for 4 minutes, then quick release.
- While the vegetables cook, shred the roast with two forks.
- Return the beef to the pot with the vegetables and gravy. Stir gently and serve.
Video
Notes
- Use chuck roast. It is well-marbled, affordable, and built for pressure cooking.
- Sear it well. That crust is the foundation of the flavor.
- Natural release matters. Quick release can make the beef tighter and less tender.
- Plan on about 20 minutes per pound. This recipe is based on a 4-pound roast.
- Deglaze thoroughly. Every browned bit on the bottom belongs in the gravy.
- Thicken to taste. Add a little extra cornstarch slurry at the end if you want a thicker gravy.
- Make it ahead. It is even better the next day.
- Refrigerate for up to 4 days or freeze in portions.
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!
SHUREE hood
Excellent for fast delicious dinner