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!
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.
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
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…
…and 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. Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.
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.
And this is the AMAZING result…
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
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
- 1/4 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
Nutrition
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Love how tender the pot roast was using this recipe.
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
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.
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.
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!
I found this recipe easy to follow and excellent when finish!
Glad you enjoyed it!
Gary, what can I use instead of the red wine to deglaze and simmer?
Thanks
More stock, with 1 tablespoon of vinegar – red wine vinegar if you have it.
It says that it makes 20 servings….is that a typeo?
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.
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.
We use a 6qt and haven’t had any issues.
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!
Getting ready to try this recipe today. Pretty excited. Really enjoy your comeback answers to everyone’s questions and comments.
Hope you enjoyed it!
I have a 2 pound roast, how long should I cook it????
I’d try 45 minutes.
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?
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.
The roast was so tender and so much flavor, the whole family loved it!
This was so good! My family loved it! It’s definitely earned a place on our repeat list. Thanks for the great recipe!
Best 👏pot👏Roast👏ever! Omg, total hit for a work dinner party!
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.
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. 🙂
If I’m using a 2lb roast do I assume I can half the whole recipe?
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.
What can I substitute if I can’t use beef?
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”.
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.
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.
I have a 3 pound roast. Should I reduce the cook time?
I would cook it for the same amount of time as a 4 lb roast.
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?
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!
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
I use my IP alot. I have tried this recipe. So easy and delicious.
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
That’s awesome! Thanks for letting me know your success with it.
Great directions! Came out perfect.
Thank you