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.
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!
And this is the AMAZING result…
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Pressure Cooker Pot Roast
- 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
- 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!