Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast

Pressure Cooker Pot Roast in bowl

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!


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.


Pot Roast with carrots and potatoes


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 with text


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Pressure Cooker Pot Roast in bowl
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
  • 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
  • 1/4 cup 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.

  3. 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.

  4. Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.

  5. Add roast, then add enough broth so that the roast is just barely covered.
  6. Close pressure cooker and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).

  7. Carefully remove roast and set aside to rest.
  8. Using a fine mesh strainer, pour liquid into separate container, then return to pot.
  9. Add sliced onion, carrots, and potatoes to pot and close lid.

  10. Using manual setting, cook for 4 minutes at high pressure, then quick-release pressure.

  11. Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, add cornstarch slurry to pot. Switch to sauté setting and cook until desired consistency is achieved.

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

  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
    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!

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