The Juiciest Instant Pot Pot Roast Recipe For Cozy Meals

Crafting a mouthwatering instant pot pot roast sparks joy for home cooks seeking comfort and flavor.

Tender meat falls apart with minimal effort and maximum deliciousness.

Weeknight dinners become extraordinary when you harness the magic of pressure cooking.

Juicy, rich flavors develop quickly inside this remarkable kitchen appliance.

Simple ingredients combine to create a hearty meal that feels like a warm embrace.

Minimal prep work means you can enjoy a restaurant-quality dinner without spending hours in the kitchen.

Prepare to savor every delectable bite of this crowd-pleasing classic that will have everyone asking for seconds.

Ingredients Needed for Instant Pot Pot Roast

• Chuck Roast: A tender, flavorful cut perfect for slow cooking and absorbing rich seasonings.

• Salt, Black Pepper: Classic seasonings that enhance the natural beef flavor.
• Onions, Garlic: Aromatic base that provides depth and sweetness to the dish.
• Thyme, Rosemary: Herbaceous herbs that add earthy and fragrant notes to the roast.
• Tomato Paste: Adds rich umami flavor and helps thicken the cooking liquid.

• Olive Oil: Used for browning the meat and creating a flavorful base.
• Beef Broth: Provides moisture and additional savory flavor to the roast.
• Worcestershire Sauce: Adds a tangy, complex depth to the cooking liquid.
• Carrots, Potatoes: Classic root vegetables that become tender and absorb the delicious cooking juices.

How to Cook Instant Pot Pot Roast

Step 1: Sear The Beef

Place the beef on a clean surface and generously sprinkle salt and pepper across all sides. Heat the Instant Pot using the sauté function and add olive oil.

Carefully place the beef in the pot and brown each side until a rich golden-brown crust develops, which takes about 3-4 minutes per side.

Step 2: Develop Aromatic Base

Remove the beef from the pot.

Add chopped onions and minced garlic to the same pot. Sauté until the onions become translucent and fragrant.

Stir in tomato paste, ensuring it coats the onions and garlic evenly, creating a deep, rich flavor foundation.

Step 3: Create Flavorful Liquid

• Beef broth
• Worcestershire sauce
• Fresh thyme leaves
• Chopped rosemary

Gently return the seared beef to the pot, ensuring it’s partially submerged in the liquid.

Secure the lid and set the valve to sealing position.

Step 4: Pressure Cook The Roast

Set the Instant Pot to high pressure and cook for 60 minutes.

Once the cooking cycle completes, perform a quick pressure release to let out the steam immediately.

Step 5: Add Vegetables And Finish Cooking

• Carrots
• Potatoes

Close the lid and cook on high pressure for an additional 10 minutes.

After cooking, allow the pot to naturally release pressure for 10 minutes, then manually release any remaining pressure.

Step 6: Serve And Enjoy

Transfer the roast and vegetables to a serving platter.

Spoon the rich cooking liquid over the meat for extra flavor. Serve hot and enjoy your tender, flavorful pot roast.

Expert Tips for Instant Pot Pot Roast

• Brown the beef thoroughly to develop a rich, caramelized exterior that locks in deep flavor and creates a beautiful golden crust.
• Choose a well-marbled chuck roast for maximum tenderness and juiciness, ensuring the meat remains moist and falls apart easily after cooking.
• Adjust cooking time for different meat sizes: reduce pressure time for smaller roasts and increase for larger cuts to maintain perfect texture.
• Allow natural pressure release for the first 10 minutes to help meat fibers relax and prevent dryness, resulting in more tender and succulent meat.
• Replace potatoes and carrots with root vegetables like parsnips or turnips for a low-carb alternative that adds unique flavor and nutrition.

Delicious Variations for Instant Pot Pot Roast

• Herb Garden Pot Roast: Replace thyme and rosemary with fresh parsley, basil, and oregano for a brighter, more Mediterranean-inspired flavor profile.
• Spicy Southwest Roast: Add ground cumin, chili powder, and diced green chilies to create a bold, zesty southwestern-style pot roast with a kick.
• Red Wine Comfort Roast: Substitute beef broth with a rich red wine like cabernet sauvignon, and include sliced mushrooms for an elegant, deep flavor enhancement.
• Asian-Inspired Pot Roast: Swap Worcestershire sauce with soy sauce, add ginger, star anise, and garnish with green onions for an unexpected umami-rich version.

Serving Suggestions for Instant Pot Pot Roast

• Sunday Family Dinner Centerpiece: Slice the tender roast on a large wooden board, surrounded by colorful roasted vegetables. Drizzle rich cooking juices over the meat for extra flavor. Place crusty bread on the side for soaking up delicious sauce.
• Family-Style Rustic Platter: Shred the roast meat and arrange it in the center of a large platter. Scatter roasted carrots and potatoes around the edges. Sprinkle fresh chopped parsley for bright color and fresh herbs. Serve with a ladle of warm cooking liquid.
• Comfort Bowl Meal: Create hearty individual bowls with a base of mashed potatoes. Top with chunks of pot roast and roasted vegetables. Spoon extra gravy over each serving. Perfect for cozy weeknight dinners that warm the soul.

Keeping Instant Pot Pot Roast Fresh

• Store leftover pot roast in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring it's completely cooled before sealing.
• Transfer pot roast to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for up to 3 months. Meat and vegetables freeze exceptionally well.
• Add a splash of broth to prevent drying, place meat and vegetables inside, and warm on low pressure for 5-7 minutes. Stir gently to distribute heat evenly.
• Place pot roast in a skillet with a little beef broth. Cover and warm over medium-low heat, stirring occasionally to maintain moisture and prevent burning.

FAQs

• Why use an Instant Pot for pot roast?

Instant Pot dramatically reduces cooking time from 4-6 hours to just 60-70 minutes while keeping the meat tender and flavorful, making it perfect for busy home cooks who want delicious meals quickly.

• Can I use a different cut of beef?

Yes, chuck roast works best due to its high fat content and tough muscle fibers that break down during pressure cooking, creating a moist and tender result. Other cuts like bottom round or brisket can also work.

• Do I need to brown the meat before pressure cooking?

Absolutely! Browning creates a rich, caramelized exterior that adds deep flavor complexity to the roast through the Maillard reaction, enhancing the overall taste of the dish.

Why Instant Pot Pot Roast Is a Must-Try

• Quick Pressure Cooking: Transform tough beef cuts into tender, melt-in-your-mouth chunks using the Instant Pot's powerful pressure cooking technology.
• Minimal Prep, Maximum Flavor: Brown meat and veggies directly in the pot, creating deep, rich flavors without complicated steps or multiple dishes to clean.
• One-Pot Wonder: Simplify your cooking process with a single pot that handles sautéing, pressure cooking, and serving, reducing kitchen cleanup and making meal preparation a breeze.
• Nutrient-Packed Comfort: Pack your meal with hearty vegetables like carrots and potatoes, creating a balanced, satisfying dish that nourishes and warms from the inside out.

Instant Pot Pot Roast Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 40 minutes
• Yield: 6 1x

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Description

Hearty instant pot pot roast brings tender beef and rich flavors to dinner tables across North America. Juicy meat falls apart with minimal effort, creating a comforting meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 3 lbs (1.36 kg) beef chuck roast
• 4 cups (960 ml) beef broth
• 4 potatoes, peeled and quartered
• 3 large carrots, cut into chunks
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons (30 ml) tomato paste
• 1 tablespoon (15 ml) olive oil
• 2 teaspoons (10 ml) Worcestershire sauce
• 1 teaspoon (5 ml) dried thyme
• 1 teaspoon (5 ml) dried rosemary
• Salt, to taste
• Pepper, to taste

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Instructions

1. Generously coat the beef with seasoning, ensuring even coverage for maximum flavor infusion.
2. Activate the Instant Pot’s sauté function and heat olive oil until shimmering, then meticulously brown the roast on each side to develop a rich, caramelized exterior.
3. Transfer the seared meat to a plate and introduce diced onions and minced garlic into the pot, sautéing until translucent and fragrant.
4. Incorporate tomato paste, stirring vigorously to create a deeply flavored base and prevent scorching.
5. Deglaze the pot with beef broth, splashing in Worcestershire sauce and sprinkling thyme and rosemary to enhance the aromatic profile.
6. Carefully return the roasted meat to the liquid, securing the lid and ensuring a tight seal for optimal pressure cooking.
7. Program the Instant Pot to high pressure for 60 minutes, allowing the meat to tenderize and absorb the surrounding herb-infused liquid.
8. Once the initial cooking cycle completes, perform a quick pressure release and gently add chunky carrots and hearty potatoes.
9. Cook the vegetables for an additional 10 minutes at high pressure to ensure they’re perfectly tender yet maintain their structural integrity.
10. Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
11. Carefully remove the roast and vegetables, letting them rest briefly before slicing and serving the succulent, herb-crusted meal.

Notes

• Brown meat thoroughly for deep, rich flavor development that caramelizes the exterior and locks in juices.
• Trim excess fat before seasoning to reduce greasiness and ensure lean, tender meat texture.
• 3 ratio for intense aromatic profile.
• Consider dairy-free or gluten-free alternatives by using low-sodium vegetable broth and checking Worcestershire sauce ingredients for compatibility with specific dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 395 kcal
• Sugar: 4 g
• Sodium: 580 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 120 mg