The Ultimate Instant Pot Pot Roast: Easy and Tender Every Time

Do you ever yearn for the deep, comforting flavours of a classic Sunday pot roast but lack the four or five hours needed to slow-cook it to perfection? We certainly understand. That soul-soothing aroma drifting through the home, the anticipation of fork-tender beef and a rich, savoury gravy—it’s the heart of comforting cuisine. Yet, on a hectic weeknight or even a busy weekend, such a meal can feel like an impossible dream. What if we told you that you could achieve that same melt-in-the-mouth texture and slow-simmered taste in a mere fraction of the time? With our game-changing recipe for the perfect Instant Pot Pot Roast Easy and Tender, you absolutely can.

We have channelled the incredible power of pressure cooking to turn a humble cut of beef into a succulent masterpiece in less than two hours. This method is more than just a shortcut; it’s a complete revolution for your home cooking. By trapping steam and building pressure, the Instant Pot masterfully breaks down the tough connective tissues in the beef far more effectively than a conventional oven. This process infuses the joint with flavour while ensuring it remains incredibly moist. It’s time to bid farewell to dry, chewy roasts and welcome a meal that tastes as if it has been lovingly prepared all day. This is the pinnacle of comfort food, made wonderfully simple.

Why You’ll Love This Recipe

• Incredibly Tender Meat: The high-pressure environment works its magic on tougher beef cuts, transforming collagen into rich, gelatinous goodness. This guarantees consistently juicy, fall-apart beef every time you make it.
• Remarkably Quick: We are talking about achieving the depth of flavour of a slow-cooked meal in under two hours from start to finish. This makes a show-stopping pot roast a genuinely achievable option for any night of the week.
• One-Pot Wonder: From browning the beef to sautéing the vegetables and creating a delectable gravy, every step happens within the Instant Pot’s inner pot. This approach layers flavours beautifully and, perhaps best of all, keeps the washing-up to a minimum.
• Deep, Rich Flavour: We construct layers of taste by searing the beef, softening the aromatic vegetables, and deglazing the pot with a hearty beef broth. The pressure cooking then drives all those wonderful flavours deep into the meat and vegetables.
• Perfect for Any Occasion: Whether you’re after a satisfying Family dinner that will delight everyone around the table or an impressive centrepiece for guests, this pot roast truly delivers. It is rustic elegance at its finest.

Ingredients

• 1.2–1.5 kg boneless beef chuck roast or brisket joint, trimmed of excess fat
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large yellow onion, roughly chopped
• 3 large carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 6 cloves garlic, minced
• 2 tablespoons tomato puree
• 700ml rich beef broth or stock
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 700g baby new potatoes, halved
• 2 tablespoons cornflour, mixed with 3 tablespoons cold water to form a slurry

Choosing the Perfect Cut of Beef

For a genuinely magnificent pot roast, the cut of beef you select is of utmost importance. While it might seem counter-intuitive, you should avoid lean, premium cuts. What we need is a joint that boasts ample marbling (the intramuscular fat) and connective tissue. These are precisely the elements that render down during the pressure cooking, basting the meat from within and yielding that signature melt-in-the-mouth texture.

Our foremost recommendations are:

• Chuck Roast (Braising Steak): This is the undisputed champion for a pot roast. Hailing from the shoulder, it possesses a superb balance of meat, fat, and collagen, which becomes exceptionally tender and flavourful under pressure.
• Brisket: Another brilliant option, brisket features long muscle fibres and a generous fat cap that renders down beautifully, keeping the meat succulent and moist.

Selecting the correct cut is your first step towards a Quick and tender beef meal that will have everyone clamouring for more. For a more detailed exploration of different cuts and their ideal uses, this guide to beef cuts from BBC Good Food is an outstanding resource.

How to Make the Perfect Instant Pot Pot Roast

We have simplified this Simple instant pot recipe into clear, manageable stages. Just follow along, and you’ll be serving up a flawless pot roast before you know it.

1. Prepare and Sear the Beef

   To begin, pat your beef joint completely dry using paper towels; this step is vital for achieving a beautiful, deep sear. Season it generously across all surfaces with salt and pepper. Set your Instant Pot to the ‘Sauté’ function on its highest setting. Once the display reads ‘Hot’, add the olive oil. Gently lower the beef into the pot and sear for 4–5 minutes on each side, until a rich, golden-brown crust develops. Do not rush this stage—this crust forms the flavour foundation of your entire dish! Once browned, remove the beef and set it aside on a plate.

2. Sauté the Aromatics

   Into the same pot, add the chopped onion, two of the chopped carrots (we’ll keep the others for later), and the celery. Sauté for approximately 5 minutes, stirring periodically, until they start to soften. Stir in the minced garlic and tomato puree, and cook for one more minute until wonderfully fragrant.

3. Deglaze the Pot

   Pour in roughly 100ml of the beef broth. Using a wooden spoon, diligently scrape up all the caramelised, flavour-packed bits (known as the ‘fond’) from the bottom of the pot. This action is not only crucial for maximising flavour but also for preventing the Instant Pot’s ‘BURN’ warning.

4. Pressure Cook the Roast

   Cancel the ‘Sauté’ mode. Place the seared beef back into the pot. Pour in the rest of the beef broth, Worcestershire sauce, thyme, fresh rosemary sprigs, and bay leaves. Lock the lid, check the steam release valve is in the ‘Sealing’ position, and choose ‘Pressure Cook’ (or ‘Manual’) on high pressure for 60 minutes. For a joint closer to the 1.5kg mark, we recommend increasing this to 70 minutes.

5. Add Vegetables and Finish Cooking

   When the initial cooking cycle finishes, let the pressure release naturally for 15 minutes. This gentle depressurisation is key to keeping the meat tender. Following this, carefully perform a quick release to vent any remaining steam. Open the lid and add the remaining carrot chunks and halved baby potatoes, arranging them around the beef. Secure the lid once more and pressure cook on high for an additional 7 minutes.

6. Make the Gravy

   After the second cooking time is up, perform a quick pressure release. Carefully move the beef and all the vegetables to a serving platter, covering them loosely with foil to stay warm. Fish out and discard the rosemary sprigs and bay leaves from the pot. Re-select the ‘Sauté’ function. In a small bowl, whisk the cornflour and cold water together until you have a smooth slurry. Gradually pour this mixture into the simmering liquid in the pot, whisking continuously. Allow it to bubble away for 2–3 minutes until the gravy thickens to your liking. Adjust the seasoning with salt and pepper to taste.

7. Serve and Enjoy

   You can either slice or shred the tender beef, always going against the grain. Serve straight away, lavishing the glorious homemade gravy over the meat and vegetables. It’s absolutely perfect with Yorkshire puddings and some steamed green beans on the side.

Top Tips for a Foolproof Pressure cooker pot roast

• Don’t Crowd the Pot: Make sure your beef joint has enough space in the Instant Pot. An overcrowded pot can hinder a proper sear and lead to uneven cooking.
• Embrace the Sear: We cannot stress this enough—browning the meat is a non-negotiable step! It triggers the Maillard reaction, which is directly responsible for the deep, savoury notes in the finished dish.
• Cut Veggies Chunky: Chop the vegetables intended for serving (the potatoes and final carrots) into large, uniform pieces. This ensures they don’t disintegrate into mush during the final pressure cooking stage.
• Natural Release is Key: For large joints of meat, a natural pressure release is essential. It allows the muscle fibres to relax slowly, which results in a much more tender and succulent roast.
• Let It Rest: Just as you would with a conventionally cooked roast, allowing the meat to rest for 10 minutes before carving lets the juices redistribute, guaranteeing every mouthful is moist and delicious.

This recipe provides a fantastic, all-in-one dinner. However, if you’re mapping out your meals for the week and seeking other family-friendly inspirations, our Garlic Parmesan Chicken Pasta Recipe is another surefire hit.

FAQ

Your New Go-To Comfort Meal

And there you have it—a timeless comfort dish, brilliantly adapted for the contemporary kitchen. This Instant Pot pot roast provides all the nostalgic, slow-cooked flavour you adore, without needing you to be tied to the kitchen all day. It’s the ultimate proof that you never have to choose between taste and convenience. The final result is a wonderfully tender, flavour-infused meal that is sure to bring the whole family together at the dinner table.

Are you ready to create the most succulent and straightforward pot roast of your life? Gather your ingredients, get out your Instant Pot, and give this recipe a go. We are confident it will earn a permanent place in your meal rotation. We’d love to hear how you get on in the comments below! And for another effortless yet delicious weeknight option, be sure to have a look at our Baked Ranch Chicken.

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Prep: 15 mins
Cook: 1 hr 40 mins
Serves: 6-8

Ingredients

• 1.2–1.5 kg boneless beef chuck roast or brisket joint
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large yellow onion, roughly chopped
• 3 large carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 6 cloves garlic, minced
• 2 tablespoons tomato puree
• 700ml rich beef broth or stock
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 700g baby new potatoes, halved
• 2 tablespoons cornflour
• 3 tablespoons cold water

Instructions

1. Pat the beef dry and season generously with salt and pepper. Set the Instant Pot to ‘Sauté’ (high). Once hot, add olive oil and sear the beef on all sides for 4-5 minutes per side until a deep brown crust forms. Remove the beef and set aside.
2. Add the chopped onion, two of the chopped carrots, and celery to the pot. Sauté for 5 minutes until they start to soften. Stir in the minced garlic and tomato puree, and cook for one more minute until fragrant.
3. Pour in about 100ml of beef broth to deglaze the pot, using a wooden spoon to scrape all the browned bits from the bottom.
4. Return the seared beef to the pot. Add the rest of the beef broth, Worcestershire sauce, thyme, fresh rosemary sprigs, and bay leaves.
5. Secure the lid, set the valve to ‘Sealing’, and select ‘Pressure Cook’ (high) for 60 minutes (or 70 minutes for a larger joint).
6. When the time is up, let the pressure release naturally for 15 minutes, then perform a quick release to vent any remaining steam.
7. Carefully open the lid. Add the remaining carrot chunks and halved baby potatoes to the pot around the beef.
8. Secure the lid again and ‘Pressure Cook’ on high for an additional 7 minutes.
9. Once finished, perform a quick pressure release. Transfer the beef and all vegetables to a serving platter and cover loosely with foil to keep warm. Remove and discard the rosemary sprigs and bay leaves.
10. Select the ‘Sauté’ function. Whisk the cornflour and cold water in a small bowl to make a smooth slurry. Gradually pour the slurry into the simmering liquid in the pot, whisking continuously until the gravy thickens (about 2-3 minutes). Season with salt and pepper to taste.
11. Slice or shred the beef against the grain and serve immediately with the vegetables and plenty of hot gravy.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g