Instant Pot Pot Roast is a belly-warming meal that requires little prep!
A beef roast and root veggies (like potatoes, carrots, and onions) cook to buttery perfection in the Instant Pot in a fraction of the time. Serve with a quick gravy for the perfect meal.
Why This Recipe is Perfect
A pot roast is a set it and forget it kind of meal. It requires little prep for big flavor.
While this meal typically has to roast for hours, the Instant Pot makes it in a fraction of the time with all of the flavor.
We love that the whole meal sears and cooks in one pot (even the gravy). Easy peasy!
We add in typical veggies but this recipe can be enjoyed with whatever is in your fridge; mushrooms, sweet potatoes, peppers… anything goes!
Beef for Pot Roast
The great thing about pot roast is that inexpensive cuts work beautifully! My favorite picks for a tender roast are:
- chuck roast
- rump roast
- shoulder cuts
Using Frozen Beef
It’s easy to cook frozen beef in the Instant Pot, simply add more time to the cooking process. Just like Instant Pot Pulled Pork, the roast should be cut into chunks to ensure it cooks evenly.
If you are going to use frozen beef, you’ll want to make sure it is cut before you freeze it. You can skip the browning if using frozen beef.
How To Make Instant Pot Pot Roast
This tender roast is made with a beef roast, potatoes, and carrots.
- Brown: Cut roast into large 3″ to 4″ chunks. Brown in the instant pot.
- Saute: Sauté the onions in the Instant Pot then add the red wine and scrape any brown bits on the bottom. This will help ensure you avoid a burn notice.
- Add Veggies: Add the beef along with the rest of the ingredients and stir.
- Cook: Set the instant pot to high and cook for 45 minutes, then natural release for 15 minutes.
Instant Pot Insider Tip Scraping the brown bits is an important step that helps avoid getting burn notice. Don’t skip this step!
To Make Gravy
Remove everything from the Instant Pot except the liquid and discard the bay leaf.
- Make a slurry by combining equal parts cornstarch and broth.
- Bring the liquid in the IP to a boil.
- Whisk the gravy while slowly adding the cornstarch mixture until it is thickened and smooth. Season with salt and pepper.
What To Serve With Pot Roast
Instant Pot Wonders
- Instant Pot Pork Chops – reader fave
- Instant Pot Chili – perfect weeknight dinner
- Instant Pot Pulled Pork – great for a crowd
- Instant Pot Corned Beef – fork tender
- Instant Pot Ribs – fall off the bones tender
- Instant Pot Potato Soup – creamy dreamy delicious
- Instant Pot Meatloaf – full of flavor
Did you love this Instant Pot Pot Roast? Be sure to leave a comment and a rating below!
Instant Pot Pot Roast
- 3 pounds beef roast chuck is a great choice
- 2 tablespoons olive oil
- 1 onion diced
- ½ cup red wine
- 1 pound baby potatoes
- 3 carrots sliced into 2" pieces
- 1 stalk celery chopped into 1" pieces
- 2 sprigs fresh rosemary or 1 teaspoon dry
- 2 cloves garlic
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ cup broth or water, or as needed
- 3 tablespoons cornstarch
- Cut roast into large 3 to 4" chunks. Season generously with salt & pepper.
- Add olive oil to the Instant Pot and turn on to saute. Sear beef in batches to brown, about 4 minutes per side.
- Remove beef and add onions to the Instant Pot (you can add a bit more oil if needed). Cook 2-3 minutes to soften.
- Add red wine to the Instant Pot. Scrape the bottom to remove any brown bits (to avoid a burn notice).
- Add remaining ingredients and mix well. Add browned beef and stir.
- Cook on high pressure for 45 minutes. Natural release 15 minutes.
- Using a slotted spoon, remove beef and vegetables and set on a plate to rest. Discard bay leaf.
- Combine broth and cornstarch in a mason jar and shake very well until smooth. Turn the broth in the Instant Pot onto saute to bring to a boil. Whisk in cornstarch and cook until thickened and bubbly, add additional cornstarch as necessary. Season with salt and pepper.
- Serve gravy over pot roast.
Cornstarch can be used in place of flour if desired. Mix equal parts cornstarch and cold water. Whisk a little at a time into boiling broth until thickened. Baby potatoes are best in this recipe. I have found they hold their shape better while other potatoes tend to crumble or fall apart and become mushy. Scraping the brown bits is an important step that helps avoid getting burn notice. Don't skip this step! Add in extra veggies from your fridge, almost anything goes!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)