Easy Instant Pot Pot Roast

When you’re craving cozy comfort food, this easy Instant Pot Pot Roast with gravy hits the spot! Juicy, fall-apart tender beef, carrots, and onions simmer together in a rich, flavorful gravy that tastes like it cooked all day, but it’s ready in about 2 hours thanks to the Instant Pot. This classic pressure cooker pot roast recipe is the perfect Sunday dinner or hearty weeknight meal everyone will love.

A Classic Pot Roast in the Instant Pot

Pot roast is one of those timeless recipes that instantly makes the house smell amazing.

This is one of the most popular Instant Pot recipes (Try my Instant Pot Mississippi Pot Roast).

Cooking a pot roast in the Instant Pot saves hours of oven time while still delivering all that slow-simmered beef flavor and fork-tender texture.

Why You’ll Love This Recipe

• Fall-apart tender beef with rich, homemade gravy
• Comfort food flavor in a fraction of the time
• Perfect for Sunday dinner or weeknight meal prep
• Customizable with mushrooms or potatoes
• Freezer-friendly – Instant Pot Chuck Roast reheats well

If you love hearty Instant Pot dinners, try my Instant Pot Beef Stew next.

Ingredients for Instant Pot Pot Roast

Exact amounts are located in the recipe card below.

• Chuck Roast – Choose a well-marbled chuck roast for the most tender, flavorful results (you can also use brisket or bottom round, but they’ll be slightly leaner and less juicy).
• Kosher Salt and Black Pepper – Season the roast generously on all sides.
• Olive Oil – For searing and building flavor.
• Yellow Onions – Cut into quarters for sweetness and depth.
• Red Wine (or Beef Broth) – Deglazes the pot and adds rich flavor.
• Garlic Cloves – Smashed to release bold, savory flavor.
• Fresh Rosemary and Thyme – Classic herbs that infuse the broth with aroma.
• Beef Consommé (or Rich Beef Broth) – The base for your gravy; makes it full-bodied.
• Low-Sodium Soy Sauce – Adds umami and depth without overpowering the beef.
• Carrots – Cut in large 3-inch pieces so they stay tender without turning mushy.
• Sliced Mushrooms (Optional) – Add for earthy flavor and a richer gravy.
• Flour and Butter – Combined to thicken the gravy after cooking (use softened butter; mix together before adding).

Best Cuts of Beef for Pot Roast

Chuck roast is the classic choice because of its marbling. The fat breaks down easily under pressure, creating that fall-apart tenderness we all love.
If you can’t find chuck roast, here are other great options:

• Brisket: Slightly fattier, with a deep, rich flavor. It holds together more than chuck but still becomes tender.
• Bottom Round or Rump Roast: Leaner and a bit firmer. Slice it thinly across the grain for best results.
• Blade Roast or Shoulder Roast: Also from the chuck area, these cuts are flavorful and cook up similarly to chuck roast.

Tip: No matter which cut you choose, look for visible marbling, those streaks of fat are what make the meat tender and juicy after pressure cooking.

How to Make Pot Roast in the Instant Pot

• Season and Sear the Beef: season chuck roast with salt and pepper.
• Use the Sauté setting to brown the chuck roast on both sides until deep golden. Remove from pot and set aside.

• Add Onion: Lightly brown onions.
• Add the red wine and deglaze the pot.

• Add the garlic, rosemary, thyme, and soy sauce.

• Add the beef consommé.
• Add the carrots (unless cooking them after the roast).

• Add mushrooms, if using.
• Add the browned beef roast back into the pot on top of everything.

Pressure Cook: Lock the lid, seal the vent, and cook on High Pressure for 60–70 minutes, depending on the roast size. Let the pressure naturally release for 10–20 minutes before turning the vent to release any remaining steam.
Cook the Veggies: Remove the roast, add carrots and potatoes to the pot if desired, and pressure cook them 3–5 minutes.
Thicken the Gravy: Mix together flour and softened butter, stir into the hot liquid, and simmer until thickened.

Cooking Tip: For the most tender results, let the pressure naturally release for at least 10–20 minutes before venting and opening the lid.

Tips for the Best Instant Pot Pot Roast

• Choose a well-marbled chuck roast – it’s the most flavorful and gives you fall-apart tender beef.
• Deglaze thoroughly after searing to prevent the burn warning (Learn about Deglazing here).
• Add a splash of red wine (or extra beef broth + balsamic vinegar) for depth of flavor.
• Don’t rush the natural pressure release as that’s when the meat relaxes and tenderizes.

Cooking Vegetables:

• If you like very soft, flavorful veggies, add carrots and potatoes before pressure cooking the roast so they cook together in the juices and get soft.
• For firmer vegetables that hold their shape, add them after the roast is done, then pressure cook for an additional 3-5 minutes.
• This two-stage method lets you control texture – soft and saucy or tender-crisp and separate.

Thicken the gravy right in the pot. Stir in the flour and butter mixture while it simmers on Sauté mode for a smooth, rich sauce.

What to Serve With Instant Pot Beef Roast

For a complete comfort-food dinner, try serving this pot roast with one (or more!) of these Simply Happy Foodie favorites:

• Instant Pot Creamy Mashed Potatoes
• Easy Sautéed Green Beans
• Loaded Potato Salad
• Slow Cooker Garlic Herb Potatoes
• Blueberry Spinach Salad

Each one pairs beautifully with this pressure cooker beef roast for a meal that’s full of comfort and flavor.

Storage and Reheating

Store leftovers in the fridge up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop or microwave with a splash of broth or gravy to keep the meat juicy.

More Easy Instant Pot Recipes

We have plenty of easy Instant Pot Dinner Recipes to choose from:

Instant Pot Chicken and Dumplings
Instant Pot Honey Garlic Pork Tenderloin
Instant Pot Mississippi Chicken
Instant Pot Chicken Adobo Filipino
Instant Pot Country Style Ribs

If you make this delicious pressure cooker pot roast recipe, leave a comment with a star rating below. I’d love to hear from you!

FAQs About Instant Pot Pot Roast

What Does “Deglaze” Mean (and Why It Matters)?

If you’re newer to using the Instant Pot, here’s one quick step that makes a big difference — deglazing.

Deglazing simply means adding a bit of liquid — like broth, wine, or even water — to a hot pan after searing meat. Then you use a wooden spoon or spatula to gently scrape up the browned bits stuck to the bottom.

Those browned bits are called fond, and they’re little flavor powerhouses! When you stir them into your cooking liquid, they make your gravy richer, deeper, and more delicious.

In the Instant Pot, deglazing is extra important because it prevents the “burn warning.”
That message pops up when food residue sticks to the bottom of the pot and overheats, signaling the cooker to stop building pressure. A quick deglaze clears the bottom and lets your recipe cook perfectly from start to finish.

But this step isn’t just for pressure cooking — deglazing is a classic cooking technique used in soups, stews, and sauces. It helps unlock all that caramelized goodness and blends it right back into your dish.

Pro Tip: Don’t skip deglazing — it’s the secret to restaurant-quality flavor and perfectly smooth gravy!

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