Instant Pot Pot Roast is a rich and delicious classic pressure cooker pot roast recipe. This tasty Instant Pot pot roast is a fall apart tender chuck roast, with veggies and a wonderful gravy. Serve up this Instant Pot dinner in less than two hours!
Instant Pot Pot Roast
It doesn't get much more American than the humble pot roast for supper. Pot roast is often made from a chuck roast because of the marbled fat. When the fat and cartilage breaks down from the pressure cooking, it makes this luscious cut of beef so tender you can cut it with a fork!
There are many ways to season and flavor a pot roast. One of the very popular recipes is my Instant Pot Mississippi Pot Roast, which is tangy and rich. It has a totally different flavor from this recipe.
Today's recipe for Instant Pot Pot Roast is a classic flavor combination, and is also very popular. You can customize this pressure cooker pot roast to your taste.
If you don't care for mushrooms, just leave them out! You can also add some potatoes if you want (I like to serve it with mashed potatoes, so I cook the spuds separately).
I like to cook te carrots with the roast so their flavor gets in the gravy, and they become soft. I cut them into large pieces so they don't become complete mush. We love the soft carrots with that delicious pot roast flavor!
To cook the carrots and potatoes so they don't get too soft, you can add them to the pot liquid after pressure cooking and then pressure cook them for a few minutes in those yummy juices. Then remove them and thicken the gravy.
Instant Pot Pot Roast is a rich and delicious classic pot roast recipe. Pressure cooker pot roast with veggies & tasty gravy is ready in less than 2 hours!
- 1 ½ tsp Kosher Salt (plus more to taste)
- 1 tsp Pepper
- 2 Tbsp Olive Oil
- 3 lbs Chuck Roast, well marbled
- 2 large Yellow Onions, cut in quarters
- ½ cup Red Wine, a red blend or what you like to drink (or use beef broth instead)
- 3 cloves Garlic, smashed
- 2 sprigs Rosemary
- 3 sprigs Thyme
- 1 can Beef Consommé, (or 2 cups of rich beef broth)
- 1 Tbsp Soy Sauce, low sodium
- 4 large Carrots**, cut in large 3" pieces
- 8 oz Sliced Mushrooms (optional)
- ⅓ cup Flour
- 4 Tbsp Butter, softened
Sprinkle salt and pepper over all sides of the roast. Set aside.
Turn on the Sauté setting of the pressure cooker and when it is hot add the olive oil. Then add the roast and brown it for 5 minutes on each side. Remove to a plate.
Then add the onion quarters and brown them on each side.
Pour in the red wine and deglaze the pot by stirring, scraping up all of the browned bits (called fond) from the bottom of the pot. Feel free to replace the wine with more beef broth, if you don't do wine.
Add the garlic, rosemary, thyme, beef broth, soy sauce, carrots, and mushrooms. Give the contents of the pot a good stir. Make sure the herbs and garlic are submerged in the broth.
Add the roast back into the pot, then place the lid on and set the steam release knob to the Sealing position.
Cancel the Sauté function, then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure.
The pot will take several minutes to come to pressure.
Meanwhile, mix the flour and butter together very well. If you have to, microwave for 5-10 seconds to soften butter further. Set aside.
When the cooking cycle has finished, let the pot sit undisturbed for 10 to 20 minutes (the longer the better). Then turn the steam release knob to the Venting position to manually release any remaining steam/pressure.
When the pin in the lid drops down you can open the lid. Skim off the fat with a spoon, then take out the roast and set it on a plate. Also remove the stems from the rosemary and thyme and discard.
** If you are cooking carrots and/or potatoes separately from the roast, add them in and place the lid back on, seal it, and set the cook time for 3 to 5 minutes (this will depend on how large the veggie pieces are. Baby carrots will only take 3 minutes). Then Quick Release the steam and continue.
Turn the Sauté setting on and when it starts to simmer, stir in the flour/butter mixture. Let that simmer, stirring occasionally, for just enough time as it takes for the gravy to thicken. Then turn off the pot.
Serve the roast with a big spoonful of the veggies and gravy. This goes well alongside mashed potatoes.
** You can cook the carrots and potatoes separately from the roast, if you wish. See the instructions for the method.