How to Cook Pot Roast in the Instant Pot

Easy to make Instant Pot Pot Roast in as little as 1.5 hours! This one pot family-friendly comfort dinner is complete with tender carrots and potatoes, fall apart beef, and a delicious gravy.

Chuck or rump roast Salt Ground black pepper Thyme Rosemary Onion powder Garlic powder Paprika Olive oil White or yellow onions Portobello mushrooms Red wine like Pinot Noir Beef stock Red wine vinegar or Worcestershire sauce Baby carrots Baby potatoes Cold water Cornstarch

What You Need

Press Saute on Instant Pot and let it preheat until display says Hot. Then, in a bowl combine salt, pepper, thyme, rosemary, onion powder, garlic powder and paprika. Stir with a fork.


Remove twine from the roast (if any) and lay it on a plate with spices. Coat on all sides by turning and making sure all edges are coated in seasonings.


Add 2 tbsp olive oil and then add roast. Brown on both sides, for about 3-5 minutes. Remove with tongs onto a plate.


Add remaining 1 tbsp olive oil and onions. Saute for 5 minutes, stirring occasionally. Now add beef stock, red wine and vinegar and cook and stir until the bottom of the pot is deglazed, about 2-3 minutes.


Press Cancel and lay roast on top followed by mushrooms.


You can cook the carrots and potatoes only if using an 8 quart Instant Pot. Wrap each separately in unbleached parchment paper and place on both sides of roast. Close the lid, set pressure vent to Sealing and cook for 60 minutes on High Pressure.


After cook time is over, use Natural Release for 15 minutes and then turn pressure release valve to Venting. Remove vegetables (if added) in a bowl and roast on a cutting board.


To thicken the gravy, switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir. Cook for a few minutes until bubbly and thickened.


Pot Roast with gravy garnished with parsley in the Instant Pot


Serve hot garnished with parsley. Instant Pot pot roast gravy and meat are best served after you let cooked dish sit for 30 minutes to an hour.



Leftovers keep well for 3 days. If you have enough space in the fridge, you can store roast (and potatoes) in an inner pot with a silicone lid. Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute.

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