Effortless Instant Pot Pot Roast: A Flavorful Family Feast in Minutes

Pot roast is a classic comfort food, conjuring images of cozy Sunday dinners with the family. Traditionally, it simmers low and slow in the oven for hours, filling the house with its savory aroma. But what if you could achieve that same tender, melt-in-your-mouth perfection in a fraction of the time? Enter the Instant Pot! This electric pressure cooker transforms a tough cut of beef into a succulent and flavorful masterpiece in about an hour. This recipe will guide you through creating a delectable Instant Pot pot roast that your family will rave about.

Why Use an Instant Pot for Pot Roast?

There are several compelling reasons to embrace the Instant Pot for your next pot roast:

* **Speed:** The most significant advantage is the drastically reduced cooking time. Forget spending half the day babysitting a roast in the oven. The Instant Pot gets the job done in a fraction of the time.
* **Tenderness:** The high pressure within the Instant Pot breaks down the tough connective tissues in the beef, resulting in an incredibly tender and juicy roast.
* **Flavor:** The sealed environment of the Instant Pot traps all the flavorful juices and aromatics, intensifying the taste of the roast and vegetables.
* **Convenience:** It’s a one-pot meal! Brown the roast, sauté the vegetables, and pressure cook everything together in the same pot, minimizing cleanup.
* **Consistent Results:** The Instant Pot’s precise temperature control ensures consistent results every time.

Ingredients You’ll Need

* **3-4 pound Chuck Roast:** Chuck roast is the ideal cut for pot roast due to its marbling and connective tissue, which break down beautifully during pressure cooking, resulting in a tender and flavorful result. You can also use brisket, but chuck roast generally yields a more tender result in the Instant Pot.
* **2 tablespoons Olive Oil:** For searing the roast and sautéing the vegetables. You can also use avocado oil or another high-heat oil.
* **1 large Onion, chopped:** Adds a savory base flavor to the pot roast.
* **2-3 Carrots, chopped:** Contribute sweetness and color to the dish.
* **2-3 Celery Stalks, chopped:** Adds depth and complexity to the flavor profile.
* **4 cloves Garlic, minced:** Infuses the pot roast with aromatic garlic flavor.
* **1 teaspoon Dried Thyme:** Provides an earthy and herbaceous note.
* **1 teaspoon Dried Rosemary:** Complements the thyme and adds a piney aroma.
* **1 teaspoon Salt:** Enhances the flavors of all the ingredients.
* **1/2 teaspoon Black Pepper:** Adds a touch of spice.
* **1 cup Beef Broth:** Provides the liquid for pressure cooking and adds rich beefy flavor. Low-sodium broth is recommended so you can control the salt level.
* **1 cup Red Wine (optional):** Adds depth and complexity to the sauce. A dry red wine like Cabernet Sauvignon or Merlot works well. If you prefer not to use wine, substitute with an additional cup of beef broth.
* **1 tablespoon Worcestershire Sauce:** Adds umami and depth of flavor.
* **1-2 pounds Potatoes, quartered:** Use Yukon Gold or Russet potatoes. Add them later in the cooking process to prevent them from becoming mushy.
* **1 bag (10 oz) Frozen Pearl Onions (optional):** Adds a touch of sweetness and visual appeal.
* **2 tablespoons Cornstarch (optional):** For thickening the gravy.
* **2 tablespoons Cold Water (optional):** To make a slurry for thickening the gravy.
* **Fresh Parsley, chopped (for garnish):** Adds a pop of color and freshness.

Step-by-Step Instructions: Making Instant Pot Pot Roast

Follow these detailed steps to create a perfect pot roast in your Instant Pot:

**Step 1: Prepare the Roast**

* Pat the chuck roast dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the roast instead of browning it.
* Season the roast generously with salt and pepper on all sides. Don’t be shy with the seasoning, as it will flavor the entire dish.

**Step 2: Sear the Roast**

* Turn on your Instant Pot and select the ‘Sauté’ function. Set it to ‘Normal’ or ‘More’ for higher heat.
* Add the olive oil to the Instant Pot. Allow the oil to heat up for a minute or two until it shimmers. The oil should be hot enough to create a good sear, but not smoking.
* Carefully place the seasoned chuck roast in the hot oil. Sear the roast for 3-4 minutes per side, until it is deeply browned. A good sear is essential for developing rich flavor and creating a flavorful crust.
* Once the roast is browned on all sides, remove it from the Instant Pot and set it aside on a plate.

**Step 3: Sauté the Vegetables**

* Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. This step helps to release the vegetables’ natural sweetness and enhances their flavor.
* Add the minced garlic, dried thyme, and dried rosemary to the Instant Pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.

**Step 4: Deglaze the Pot**

* Pour the beef broth (and red wine, if using) into the Instant Pot. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will add richness to the sauce.
* Stir in the Worcestershire sauce.

**Step 5: Pressure Cook the Roast**

* Place the seared chuck roast back into the Instant Pot, on top of the vegetables.
* Lock the Instant Pot lid in place and ensure the pressure release valve is set to the ‘Sealing’ position.
* Select the ‘Manual’ or ‘Pressure Cook’ function on your Instant Pot. Set the cooking time to 60-75 minutes for a 3-4 pound roast. The exact cooking time will depend on the size and thickness of your roast. A larger or thicker roast will require a longer cooking time.
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 15-20 minutes. This allows the pressure to gradually decrease, which helps to keep the roast tender. After the natural pressure release, carefully release any remaining pressure manually by moving the pressure release valve to the ‘Venting’ position.

**Step 6: Add the Potatoes and Pearl Onions (Optional)**

* Carefully open the Instant Pot lid. Be cautious of any remaining steam.
* Add the quartered potatoes and frozen pearl onions (if using) to the Instant Pot. Make sure the potatoes are submerged in the liquid.
* Lock the Instant Pot lid back in place and ensure the pressure release valve is set to the ‘Sealing’ position.
* Select the ‘Manual’ or ‘Pressure Cook’ function again. Set the cooking time to 5-7 minutes. The exact cooking time will depend on the size of your potatoes. You want them to be tender but not mushy.
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 5-10 minutes. After the natural pressure release, carefully release any remaining pressure manually.

**Step 7: Thicken the Gravy (Optional)**

* Carefully open the Instant Pot lid.
* Remove the roast and vegetables from the Instant Pot and transfer them to a serving platter. Cover them with foil to keep them warm.
* If you want a thicker gravy, select the ‘Sauté’ function on your Instant Pot.
* In a small bowl, whisk together the cornstarch and cold water to create a slurry.
* Slowly pour the cornstarch slurry into the simmering liquid in the Instant Pot, stirring constantly. Continue to cook for 2-3 minutes, or until the gravy has thickened to your desired consistency.
* If the gravy is too thick, add a little beef broth to thin it out. If it’s too thin, continue to simmer it until it reaches the desired consistency.

**Step 8: Serve and Enjoy**

* Slice the pot roast against the grain. This will make it even more tender.
* Arrange the sliced pot roast, potatoes, and other vegetables on a serving platter.
* Spoon the gravy over the pot roast and vegetables.
* Garnish with fresh chopped parsley.
* Serve immediately and enjoy!

Tips for the Best Instant Pot Pot Roast

* **Don’t Skip the Searing:** Searing the roast is crucial for developing flavor. It creates a rich crust that adds depth and complexity to the dish.
* **Deglaze the Pot Thoroughly:** Scraping up the browned bits from the bottom of the pot is essential for creating a flavorful sauce.
* **Don’t Overcook the Potatoes:** Adding the potatoes later in the cooking process prevents them from becoming mushy. Monitor them closely and adjust the cooking time as needed.
* **Adjust Seasoning to Taste:** Taste the gravy and adjust the seasoning as needed. You may need to add more salt, pepper, or Worcestershire sauce.
* **Use Quality Ingredients:** Using high-quality ingredients will result in a more flavorful pot roast.
* **Natural Pressure Release:** Allowing for a natural pressure release helps to keep the roast tender. Avoid quick releasing the pressure, as this can cause the roast to become tough.
* **Shredded Pot Roast:** For a pulled or shredded pot roast, cook for the higher end of the recommended time (75 minutes). After cooking, shred the roast with two forks before serving.
* **Make Ahead:** Pot roast can be made ahead of time. After cooking, let it cool slightly, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the Instant Pot or on the stovetop before serving.
* **Leftovers:** Leftover pot roast can be used in a variety of ways. Use it to make sandwiches, tacos, or shepherd’s pie.

Variations and Adaptations

This Instant Pot pot roast recipe is a great starting point, but you can easily customize it to suit your preferences.

* **Vegetables:** Feel free to add other vegetables, such as mushrooms, parsnips, or turnips.
* **Herbs:** Experiment with different herbs, such as bay leaf, oregano, or marjoram.
* **Spices:** Add a pinch of red pepper flakes for a touch of heat.
* **Beer:** Substitute some of the beef broth with beer for a richer flavor.
* **Tomato Paste:** Add a tablespoon or two of tomato paste to the vegetables while sautéing for a deeper, more complex flavor.
* **Sweet Potatoes:** Substitute regular potatoes with sweet potatoes for a sweeter flavor.
* **Root Vegetables:** Add other root vegetables like turnips or parsnips for a heartier roast.

Serving Suggestions

Instant Pot pot roast is a complete meal in itself, but here are a few serving suggestions:

* Serve with a side of crusty bread for soaking up the delicious gravy.
* Pair it with a simple salad for a lighter meal.
* Serve it over mashed potatoes or rice.
* Accompany it with steamed green beans or roasted asparagus.

Storage Instructions

* **Refrigerate:** Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
* **Freeze:** Freeze leftover pot roast in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Recipe Card

**Instant Pot Pot Roast**

A classic comfort food made easy and fast in the Instant Pot. Tender beef and flavorful vegetables cooked in a rich, savory gravy.

**Prep Time:** 20 minutes
**Cook Time:** 1 hour 20 minutes
**Total Time:** 1 hour 40 minutes
**Servings:** 6-8 servings

**Ingredients:**

* 3-4 pound Chuck Roast
* 2 tablespoons Olive Oil
* 1 large Onion, chopped
* 2-3 Carrots, chopped
* 2-3 Celery Stalks, chopped
* 4 cloves Garlic, minced
* 1 teaspoon Dried Thyme
* 1 teaspoon Dried Rosemary
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper
* 1 cup Beef Broth
* 1 cup Red Wine (optional)
* 1 tablespoon Worcestershire Sauce
* 1-2 pounds Potatoes, quartered
* 1 bag (10 oz) Frozen Pearl Onions (optional)
* 2 tablespoons Cornstarch (optional)
* 2 tablespoons Cold Water (optional)
* Fresh Parsley, chopped (for garnish)

**Instructions:**

1. Pat the chuck roast dry and season generously with salt and pepper.
2. Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil and sear the roast for 3-4 minutes per side.
3. Remove the roast and set aside. Add onion, carrots, and celery to the Instant Pot and sauté for 5-7 minutes.
4. Add garlic, thyme, and rosemary and cook for 1 minute.
5. Pour in beef broth and red wine (if using), scraping up any browned bits. Stir in Worcestershire sauce.
6. Place the roast back into the Instant Pot. Lock the lid and cook on ‘Manual’ or ‘Pressure Cook’ for 60-75 minutes, followed by a 15-20 minute natural pressure release.
7. Carefully open the lid and add potatoes and pearl onions (if using). Lock the lid and cook on ‘Manual’ or ‘Pressure Cook’ for 5-7 minutes, followed by a 5-10 minute natural pressure release.
8. Remove the roast and vegetables. Select the ‘Sauté’ function to thicken the gravy if desired, using a cornstarch slurry.
9. Slice the pot roast against the grain and serve with vegetables and gravy. Garnish with fresh parsley.

**Notes:**

* Adjust cooking time based on the size of the roast.
* Don’t skip searing the roast for maximum flavor.
* Allow for natural pressure release for best results.

Enjoy your delicious and easy Instant Pot pot roast! This recipe is sure to become a family favorite.