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Pot Roast and carrots on a white oblong platter surrounded by fresh parsley

Instant Pot Pot Roast

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!

Course Dinner
Cuisine American
Keyword pressure cooker pot roast recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 5 - 7
Calories 369 kcal
Author Sandy Clifton

Ingredients

  • 1 1/2 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
  • 1/2 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)

To Thicken the Gravy

  • 1/3 cup Flour
  • 4 Tbsp Butter, softened

Instructions

  1. Sprinkle salt and pepper over all sides of the roast. Set aside.

  2. 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.

  3. Then add the onion quarters and brown them on each side.

  4. 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.

  5. 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.

  6. Add the roast back into the pot, then place the lid on and set the steam release knob to the Sealing position.

  7. Cancel the Sauté function, then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure.

  8. The pot will take several minutes to come to pressure.

  9. Meanwhile, mix the flour and butter together very well. If you have to, microwave for 5-10 seconds to soften butter further. Set aside.

  10. 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.

  11. 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.

  12. ** 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.

  13. 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.

  14. Serve the roast with a big spoonful of the veggies and gravy. This goes well alongside mashed potatoes.

Recipe Notes

** You can cook the carrots and potatoes separately from the roast, if you wish. See the instructions for the method.