The Ultimate Instant Pot Pot Roast Recipe: Tender & Flavourful

Name: Instant Pot Pot Roast Recipe
Prep time: 15 min
Cook time: 1 h 35 min
Yield: Serves 6
Ingredients: 1.2–1.5 kg beef chuck roast; 2 tablespoons olive oil; 2 medium yellow onions, roughly chopped; 4 medium carrots, peeled and cut into 2-inch chunks; 3 celery stalks, cut into 2-inch chunks; 6 cloves garlic, minced; 120 ml dry red wine; 700 ml beef broth, preferably low-sodium; 2 tablespoons tomato puree; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 700g baby new potatoes, halved; 2 tablespoons cornflour; 2 tablespoons cold water; Salt and freshly ground black pepper, to taste

We all know the feeling—a deep yearning for the rich, comforting taste of a traditional Sunday pot roast, but the thought of spending four or five hours waiting for it to cook is simply not practical. It’s all about that wonderful, savoury aroma that fills the home, the promise of beef that just falls apart, and a gravy that elevates the entire meal. On a hectic weeknight, this can seem like an unattainable luxury. But what if we told you that the very same soul-soothing dinner could be on your table in under two hours?

This is precisely where the pressure cooker works its wonders. We have channelled our passion for this timeless dish into crafting the ultimate Instant Pot Pot Roast Recipe. This technique effortlessly turns a modest cut of beef into a sublimely tender delight, complete with a rich, velvety gravy made in the very same pot. It’s the perfect solution for those weeknight comfort food cravings, giving you that slow-cooked flavour in a fraction of the time. If you appreciate simple, hearty one-pot meals, you might also like our Low Carb Chicken Casserole as another easy-to-make option.

Why You’ll Love This Recipe

Incredibly Tender Results: The high-pressure cooking environment is the secret to breaking down the connective tissues in tougher beef cuts, ensuring you get a truly melt-in-the-mouth, tender beef roast without fail.
Astonishingly Quick: You no longer need to dedicate an entire afternoon to cooking. This is a genuinely quick pot roast, transforming a large joint of beef from tough to tender in roughly 90 minutes from start to finish.
One-Pot Wonder: We are big fans of less washing up! From searing the beef to pressure cooking the roast and vegetables and even thickening the gravy, everything happens in the Instant Pot liner. It’s a full meal with a refreshingly simple clean-up.
Deep, Rich Flavour: We build flavour in layers, starting with a good sear on the meat, then deglazing the pot with red wine and beef broth, and finally infusing everything with aromatic herbs. This process creates a gravy with a depth of flavour that tastes as if it has been simmering all day long.

Ingredients

1.2–1.5 kg beef chuck roast
2 tablespoons olive oil
2 medium yellow onions, roughly chopped
4 medium carrots, peeled and cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
6 cloves garlic, minced
120 ml dry red wine
700 ml beef broth, preferably low-sodium
2 tablespoons tomato puree
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
700g baby new potatoes, halved
2 tablespoons cornflour
2 tablespoons cold water
Salt and freshly ground black pepper, to taste

Mastering the Instant Pot Pot Roast: A Step-by-Step Guide

Using a pressure cooker for pot roast might appear daunting at first, but we assure you it’s one of the simplest methods for achieving a truly spectacular result. Just follow our guide for a flawless and mouth-watering meal.

Step 1: Preparing and Searing the Beef

This initial stage is absolutely crucial for developing a rich, beefy flavour. We urge you not to skip it!

Begin by patting your beef roast completely dry using paper towels; a dry surface is key to achieving a perfect brown crust. Season it liberally on all sides with salt and freshly ground black pepper.
Select the ‘Sauté’ function on your Instant Pot and set it to high heat. When the display indicates ‘Hot’, pour in the olive oil.
Gently lower the seasoned beef into the pot. Allow it to sear for 4–5 minutes on each side until a deep brown crust forms. Resist the temptation to move it around, as this helps develop the colour.
Once every side is beautifully browned, carefully lift the beef from the pot and place it on a nearby plate.

Step 2: Building the Flavour Base

Next, we will make use of those flavourful browned bits left at the bottom of the pot—often called the ‘fond’—to create the foundation for an unforgettable sauce.

Tip the chopped onions, carrots, and celery into the pot. Sauté for around 5 minutes, stirring now and then, until the onions begin to soften.
Stir in the minced garlic and continue to cook for one more minute until it becomes aromatic.
Pour in the red wine to deglaze the pot. With a wooden spoon, scrape all those tasty brown morsels from the bottom. Let the wine simmer and reduce by about half.
Now, stir in the beef broth, tomato puree, Worcestershire sauce, dried thyme, and bay leaves. Mix everything together thoroughly.

Step 3: The Pressure Cook

This is where the real transformation occurs. The Instant Pot will work its magic, turning that tough cut into a tender triumph. It’s the heart of our pressure cooker pot roast method.

Lower a trivet into the Instant Pot and then rest the seared beef on top of it. This prevents the meat from sitting directly on the base, which could cause it to scorch.
Arrange the halved baby potatoes in the liquid around the roast.
Lock the lid in place and make sure the steam release valve is turned to the ‘Sealing’ position.
Choose the ‘Pressure Cook’ (or ‘Manual’) function and adjust the time to 60 minutes at high pressure.
When the cooking cycle finishes, let the pressure release naturally for a minimum of 15 minutes. This step is vital for ensuring the meat remains tender. After this period, you can perform a quick release to vent any leftover steam.

Step 4: Making the Perfect Gravy

A pot roast simply isn’t complete without a luscious, silky gravy to drizzle over the top.

Gently transfer the beef and vegetables to a serving platter. Cover them loosely with foil to stay warm. Remove the trivet and discard the bay leaves.
Switch the Instant Pot back to the ‘Sauté’ function on a medium heat setting.
In a small bowl, whisk the cornflour and cold water together to form a smooth slurry. This is the secret to lump-free gravy.
Gradually pour the slurry into the simmering liquid, whisking constantly as you go.
Allow the gravy to simmer for 2–3 minutes until it thickens to your liking. Have a taste and add more salt and pepper if you feel it’s needed.
Slice or shred the tender beef and serve straight away, generously ladling that wonderful homemade gravy over everything.

Choosing the Best Cut of Beef for Your Pot Roast

The outcome of your pot roast really hinges on the cut of beef you select. This isn’t the time for a lean, pricey steak. What you need is a cut that has plenty of marbling—that is, the fat running through the muscle—and connective tissue. These less expensive, tougher cuts are ideal as they become incredibly tender under pressure.

Our highest recommendation is always a chuck roast, which you might see labelled as braising steak. It provides the ideal ratio of meat to fat and collagen, which breaks down during cooking to give you succulent, flavour-packed meat and a richly bodied gravy. Brisket, silverside, or topside are also fantastic alternatives. If you’re ever in doubt, just ask your local butcher for advice. For a deeper dive into this topic, you can learn more about beef cuts from BBC Good Food, a highly respected culinary resource.

What to Serve with Your Easy Beef Dinner

This Instant Pot Pot Roast Recipe is almost a full meal by itself, but adding a couple of simple side dishes can really take it to the next level. While the potatoes are cooked right alongside the roast, you might also like to serve it with:

Creamy mashed potatoes (perfect for soaking up every drop of gravy!)

– Steamed green beans or roasted asparagus

Classic Yorkshire puddings
A piece of crusty bread to mop up every last drop of the sauce

This dish is the epitome of a hearty, comforting classic. If you’re on the lookout for other simple yet deeply satisfying meals to add to your repertoire, our Garlic Parmesan Chicken Pasta Recipe is another family favourite we wholeheartedly recommend. It serves as a brilliant alternative when you fancy something other than an easy beef dinner.

FAQ

Q: Can I cook a pot roast from frozen in the Instant Pot?

A: Yes, it’s possible! You won’t be able to sear it first, which means you’ll sacrifice some of that deep flavour, but it’s a great option when you’re short on time. Simply omit the searing step and add an extra 20–30 minutes to the pressure cooking time, for a total of 80–90 minutes.

Q: What can I use instead of red wine?

A: If you’d rather not use wine, you can replace it with the same amount of extra beef broth. For a different kind of flavour depth, a dark, non-alcoholic beer also works well. The main aim is to have sufficient liquid for deglazing the pot.

Q: How do I store and reheat leftovers?

A: We recommend storing the leftover beef and gravy together in a sealed container in the fridge for up to four days. Keeping them together ensures the meat stays lovely and moist. To reheat, warm it through gently in a saucepan on the hob or in the microwave.

Q: Can I add other vegetables to the pot?

A: Of course! Mushrooms are a fantastic addition; you can sauté them along with the onions. For more delicate vegetables like peas or broccoli, however, we suggest steaming them on the side and adding them just before serving. This will stop them from becoming overcooked and mushy under high pressure.

A New Family Favourite in Record Time

We are truly confident that this Instant Pot Pot Roast Recipe will quickly earn its place as a regular feature on your dinner table. It provides all the comforting, nostalgic taste of a traditional slow-cooked meal but without the long hours. The end result is an exceptionally tender and richly flavoured dish, ideal for a midweek indulgence or a relaxed weekend family dinner.

Are you ready to revolutionise your approach to pot roast? Get your ingredients together, bring out your Instant Pot, and prepare for a delightful surprise. We would be thrilled to hear how you get on! Please do leave a comment and a rating below to let us and the rest of our community know what you think.

Recipe Card

Pin Recipe

Prep: 15 mins
Cook: 1 hr 35 mins
Serves: 6-8

Ingredients

1.2–1.5 kg beef chuck roast
2 tablespoons olive oil
2 medium yellow onions, roughly chopped
4 medium carrots, peeled and cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
6 cloves garlic, minced
120 ml dry red wine
700 ml beef broth, preferably low-sodium
2 tablespoons tomato puree
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
700g baby new potatoes, halved
2 tablespoons cornflour
2 tablespoons cold water
Salt and freshly ground black pepper, to taste

Instructions

Sear the Beef: Pat the beef roast dry with paper towels and season generously on all sides with salt and pepper. Set the Instant Pot to ‘Sauté’ on high. Once hot, add the olive oil and sear the beef for 4-5 minutes per side until a deep brown crust has formed. Remove the beef to a plate.
Sauté Vegetables & Deglaze: Add the onions, carrots, and celery to the pot and sauté for 5 minutes until they begin to soften. Stir in the garlic and cook for 1 more minute until fragrant. Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Simmer until the wine has reduced by about half.
Combine & Pressure Cook: Stir in the beef broth, tomato puree, Worcestershire sauce, thyme, and bay leaves. Place a trivet in the pot and rest the seared beef on top. Arrange the potatoes in the liquid around the beef. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Pressure Cook’ (High) for 60 minutes.
Natural Release & Rest: Once the timer finishes, allow the pressure to release naturally for 15 minutes before performing a quick release to vent any remaining steam. Carefully transfer the beef and vegetables to a platter and cover with foil to keep warm. Remove and discard the trivet and bay leaves.
Make the Gravy: Select the ‘Sauté’ function. In a small bowl, whisk the cornflour and cold water together to form a smooth slurry. Gradually whisk the slurry into the simmering liquid in the pot. Continue to simmer and whisk for 2-3 minutes until the gravy thickens. Season to taste with salt and pepper. Slice or shred the beef and serve immediately with the vegetables, generously covered in gravy.