Go Back
+ servings
Pressure Cooker Pot Roast in white bowl with veggies.

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 209kcal
Author Gary White


  • 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


  • 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!



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.


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