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instant pot pot roast on a white plate covered with gravy and next to carrots and potatoes
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4.64 from 36 votes

Instant Pot Roast Beef

Learn how to make the most amazing Instant Pot Pot Roast! Tender and juicy with a rich beef gravy, this is the best pressure cooker roast.
Prep Time15 minutes
Cook Time1 hour
Venting time20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: beef roast instant pot, instant pot beef roast, Instant pot roast beef, roast beef recipe
Servings: 6
Calories: 574kcal
Author: Isabel Laessig

Equipment

  • 6 qt. Instant Pot

Ingredients

  • 3 lb. boneless chuck roast
  • 1 lb. potatoes potatoes of choice, we used baby gold potatoes
  • 4 large carrots chopped
  • 2 Tablespoons vegetable oil, split
  • 6 cloves garlic minced
  • 1 onion diced
  • ⅓ cup red wine
  • 1 ½ cups beef broth, split
  • 15 oz tomato sauce
  • 1 ½ teaspoons kosher or sea salt, split
  • 1 ½ teaspoons pepper split
  • 1 Tablespoon dried thyme
  • 1 Tablespoon Italian seasoning
  • 2 Tablespoons corn starch

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Generously season all sides of your roast with salt and pepper. Set Instant Pot onto sauté mode. Once the Instant Pot is hot, add in half of your vegetable oil. Once the oil is hot, add your roast. Sear for 4 minutes on the first side, then flip and sear the opposite side for 4 minutes. Remove roast and set aside.
    3 lb. boneless chuck roast, 1 lb. potatoes, 1 ½ cups beef broth, split, 2 Tablespoons vegetable oil, split
    pot roast seared in the instant pot
  • Add remaining vegetable oil to the pot, along with diced onions and minced garlic. Sauté for about 3-4 minutes, stirring frequently. When soft and fragrant, add in red wine and sauté for 5 minutes, stirring frequently, until the wine reduces to half. Add in half of your beef broth, tomato sauce, dried thyme, Italian seasoning, salt, and pepper, and give it a good mix. Carefully add your roast back into the pot along with carrots and potatoes. 
    4 large carrots, 6 cloves garlic, 1 onion, 1 Tablespoon Italian seasoning, 2 Tablespoons corn starch, 2 Tablespoons vegetable oil, split
    pot roast in the instant pot with potatoes and carrots
  • Secure the Instant Pot lid and pressure cook on high for 70 minutes. Once 70 minutes is up, let your Instant Pot naturally release pressure for 20 minutes. After 20 minutes, you can release any excess steam. Remove the meat from the pot and set it aside. 
    1 onion, ⅓ cup red wine, 1 ½ cups beef broth, split, 15 oz tomato sauce, 1 ½ teaspoons kosher or sea salt, split, 1 ½ teaspoons pepper
    Pot roast fresh out of the instant pot before shredding
  • In a small bowl combine cornstarch and beef broth. Slowly add the mixture into the Instant Pot with the drippings from the beef. Stir until the mixture thickens. Serve gravy over your pot roast, and enjoy!
    1 onion, 1 Tablespoon dried thyme
    a white plate of instant pot pot roast with a side of carrots and potatoes; a wooden spoon is on the plate

Video

Notes

  • It's important to let the pressure release naturally. Leave it for another 20 minutes after cooking to allow it to release.
  • After 20 minutes, feel free to release the vent to release any extra steam and allow you to open the lid.
  • Don't skip searing the beef - this helps lock in the flavor!
  • Halving the roast helps cut down on the cooking time and allows you to distribute the seasoning more evenly. This will give you a more flavorful dish.

Nutrition

Serving: 1serving | Calories: 574kcal | Carbohydrates: 26g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1940mg | Potassium: 1489mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7172IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 7mg