We’ve all had those days where dinner needs to cook itself, right? That’s where this Instant Pot Pot Roast comes in—a comfort food classic, but without the hours of hovering over a hot stove. The Instant Pot does the heavy lifting, turning a humble chuck roast into something rich, hearty, and deeply satisfying. I grew up on pot roast that simmered low and slow all Sunday long. But hey, we’re busy now, and I’d rather be catching up on my shows or cleaning out that mysterious Tupperware in the fridge. With this instant pot recipe, you get melt-in-your-mouth beef, tender potatoes, and perfectly cooked carrots in under two hours start to finish. No babysitting, no dry meat. Just plug it in, walk away, and come back to something that tastes like you’ve been cooking all day. This is one of those instant pot recipes healthy enough for everyday, easy enough for beginners, and satisfying enough to impress. If you’ve never made an instant pot pot roast recipe easy like this before, now’s your chance. Let’s do this—your cozy dinner awaits.

1) Key Takeaways
2) Easy Instant Pot Pot Roast Recipe
3) Ingredients for Instant Pot Pot Roast
4) How to Make Instant Pot Pot Roast
5) Tips for Making Instant Pot Pot Roast
6) Making Instant Pot Pot Roast Ahead of Time
7) Storing Leftover Instant Pot Pot Roast
8) Try these Dinner recipes next!
9) Instant Pot Pot Roast
10) Nutrition

1) Key Takeaways

How long does it take to make pot roast in the Instant Pot?
Which cut of beef is best for pot roast pressure cooking?
Can I add the vegetables at the same time as the roast?
What’s the secret to a rich, flavorful gravy?

2) Easy Instant Pot Pot Roast Recipe

I love meals that feel like home, and this Instant Pot pot roast delivers exactly that. The meat becomes fork-tender, the potatoes soak up all the beefy broth, and the carrots soften just enough to melt on your tongue. It’s everything I want in a cozy dinner, especially when time isn’t on my side.

With the Instant Pot handling most of the work, this recipe lets me focus on other things—like wrangling laundry or trying to get my dog to stop barking at squirrels. This dish shows up big with flavor but doesn’t ask much in return.

Instant pot recipes like this are lifesavers for those busy weeknights. I’ve made this one more times than I can count, and it always gets a thumbs-up at the table. And yes, it’s even better the next day, which makes it perfect for leftovers.

3) Ingredients for Instant Pot Pot Roast

Beef Chuck Roast: This cut has great marbling which turns into rich, tender bites after pressure cooking. Aim for a 3-pound piece for best results.

Olive Oil: A couple tablespoons help create a beautiful sear on the meat and add a bit of richness to the overall flavor.

Salt and Pepper: These aren’t just basic seasonings, they build the base of the dish. Don’t be shy when seasoning your roast.

Yellow Onion: Chopped and tossed into the pot, this brings sweetness and depth to the roast’s flavor.

Garlic: Fresh garlic gives the dish a warm and savory backbone that shines through every bite.

Tomato Paste: This adds a touch of umami and a slight tang that balances out the richness of the beef.

Worcestershire Sauce: Just a splash can do wonders, making everything taste more full and layered.

Beef Broth: This is the liquid gold that ties it all together. It infuses flavor deep into the meat and becomes the base of the gravy.

Baby Potatoes: Halved and added later in the cooking process so they hold their shape and soak up the juices.

Carrots: Sweet, earthy, and soft without turning mushy. Perfect companions to the beef.

Dried Thyme and Rosemary: These herbs offer that comforting roast flavor that smells like Sunday at Grandma’s house.

Cornstarch Slurry (optional): If you like your gravy thicker, this quick mix of cornstarch and cold water will do the trick.

4) How to Make Instant Pot Pot Roast

Step 1: Season your chuck roast generously with salt and pepper. Don’t be shy. This is your first chance to layer in flavor.

Step 2: Set your Instant Pot to “Sauté.” Add the olive oil and brown the roast on both sides. This caramelization is pure gold for flavor.

Step 3: Remove the roast and sauté the chopped onion and garlic until they’re soft and fragrant. Trust me, this part smells amazing.

Step 4: Stir in the tomato paste and Worcestershire sauce. Let that cook for a minute to wake up the flavors.

Step 5: Pour in the beef broth and deglaze the bottom of the pot with a wooden spoon. Get all the good bits loosened up.

Step 6: Return the roast to the pot. Sprinkle thyme and rosemary over the top, then seal the lid and set to high pressure for 60 minutes.

Step 7: Once the timer goes off, let the pressure release naturally for 10 minutes, then quick release the rest.

Step 8: Add in the potatoes and carrots. Cook on high pressure again for 10 more minutes, then quick release the pressure.

Step 9: Remove the roast and veggies. If you want gravy, turn on sauté and stir in the cornstarch slurry until the liquid thickens.

Step 10: Slice the roast against the grain, serve with veggies, pour that gravy over the top, and dig in.

5) Tips for Making Instant Pot Pot Roast

Always let your meat rest for a few minutes before slicing. It gives those juices a moment to settle and stay put.

Don’t skip the browning step. That seared crust adds flavor that no amount of seasoning can replace later on.

If your roast is tough, it probably just needs more time. Instant pot recipes like this one reward patience with tender, fall-apart bites.

6) Making Instant Pot Pot Roast Ahead of Time

I’ve prepped this the night before when I know the next day will be chaos. The flavors deepen after resting, and reheating it doesn’t mess up the texture one bit.

Make it a day ahead, store it right in the Instant Pot insert in the fridge, and warm it up using the sauté function when you’re ready to serve.

That second-day flavor is something magical. It’s one of those instant pot recipes healthy and hearty enough to enjoy again and again.

7) Storing Leftover Instant Pot Pot Roast

Pop the leftovers into an airtight container and store in the fridge for up to four days. The potatoes and carrots hold up well, and the gravy keeps everything juicy.

You can freeze it, too. Just skip the potatoes if you plan to freeze since they don’t love the cold that much.

Warm it back up in the Instant Pot, microwave, or a saucepan over medium heat. It’s a solid meal prep win for busy weeks.

8) Try these Dinner recipes next!

9) Instant Pot Pot Roast