This Instant Pot Pot Roast with Gravy recipe is tender and juicy! It's made with chuck roast in the pressure cooker and topped with sauce.
My recipe for Instant Pot Pot Roast was first published on Sunday Supper Movement where I am a contributor.
This Pressure Cooker Pot Roast rivals any other pot roast I have prepared in the past. In fact, it just might have become my preferred method of preparing pot roast!
I received an Instant Pot as a gift last Christmas and am finally starting to understand its full potential. My husband has been using it all year to make things like wild rice and lentils.
I’ve been watching him with curiosity, wondering how it’s possible for a device to transform dried lentils into a hearty soup in a matter of 30 minutes.
I decided to test the Instant Pot out for myself and went for something big like a pot roast to see what that thing could really accomplish.
Amazing things – It turns out. I was able to prepare a 3 lb. beef chuck roast that was tender and falling apart in a matter of 70 minutes.
Jump to:
What Is An Instant Pot?
An Instant Pot is an electric pressure cooker. It’s a sort of ‘all-in-one’ kitchen appliance that can perform any number of cooking functions from sauteing to steaming to boiling.
You can make anything from yogurt to stir fry in the Instant Pot. The Instant Pot is great for recipes like pot roast! The functionality allows for all the cooking methods needed to create a meal like this – From searing the beef to making a sauce.
Here are some of my favorite Instant Pot recipes:
- Instant Pot Split Pea Soup
- Instant Pot Carnitas
- Instant Pot Lentil Soup
- Instant Pot Mediterranean Chicken and Rice
- Instant Pot Wild Rice
- Instant Pot Green Lentils
How To Make Pot Roast In The Instant Pot
This Instant Pot Pot Roast with Gravy begins by turning the machine ‘On’ and pressing the ‘Sauté’ setting. The first step is to sear the meat.
- Cut a 3 lb. boneless chuck roast in half. Sprinkle one side of the roasts generously with kosher or sea salt.
- Pour 1 Tbsp. vegetable oil into the Instant Pot. Place one half of the roast (salt side down) into the pot. Sear for 4 minutes on the first side. Sprinkle the second side generously with more salt. After 4 minutes flip the roast and sear the second side for another 4 minutes. Remove the first roast and set aside.
- Repeat with the second roast. Pour another Tbsp. of vegetable oil into the pot. Place the second roast (salt side down) into the pot and sear for 4 minutes. Salt the second side, flip the meat over, and sear the second side for 4 minutes. Remove meat and set aside.
Love hearty beef dishes? Don't miss these recipes!
- Classic Hearty Beef Stew
- Steak Diane
- Homemade Tater Tot Hotdish
- Philly Cheese Steak Sloppy Joes
- Grilled Chuck Steak
- Grilled Ribeye Steak
How To Add Flavor To Beef Roast
One of the best ways to give something like pot roast flavor is to add lots of garlic and onions!
- Mince 6 cloves of garlic and 1 onion (white, yellow, or red onion is fine).
- Pour another tsp. of vegetable oil into the pot. Add the minced garlic and onions. Saute the onions for 3-4 minutes, stirring often.
- Pour ½ cup of red wine into the pot. Feel free to use any variety of red wine you like. Saute the garlic and onions in the wine for 5 minutes or so, stirring often. The wine should reduce to half.
*Always be sure to exercise caution when using an Instant Pot. Check out this guide for any questions you may have regarding use of your Instant Pot.
How Long Does Instant Pot Pot Roast Take To Cook?
It takes approximately an hour and half to cook an pot roast in a pressure cooker.
- Once everything is in there place the cover on top and make sure it is in the locked position and that the valve it sealed.
- Press the ‘Cancel/Off’ button and then press the ‘Manual’ button. Set the time to 70 minutes. At this point you can just let the Instant Pot do its job! It will take 10 minutes or so for the pressure to build up at which point the vent will seal. The roast will cook for 70 minutes.
- It’s important to let the pressure release naturally after the 70 minutes are up so leave it for another 20 minutes or so after cooking. Feel free to release the vent after 20 minutes. This will release any extra steam and allow you to open the lid.
The pot roast is now finished!
How To Make The Gravy
I don't know about you but I love gravies and sauces, especially with recipes like this.
One of the best ways to thicken a sauce like this is to make a slurry – This is simply a mixture of liquid and corn starch.
- Remove the meat from the Instant Pot and set aside. Now it’s time to turn all that delicious liquid into a sauce!
- Discard thyme and rosemary sprigs.
- Skim the top of the liquid with a ladle and scoop out any excess fat.
- Place 2 Tbsp. of corn starch into ½ cup of beef broth and stir to combine.
- Press the 'Cancel/Off' button and then press the 'Saute' button once again.
- Slowly pour the slurry into the Instant Pot.
- Stir the mixture for 5 minutes or so (keep the Instant Pot on so the liquid remains hot).
- After 5 minutes or so the sauce will thicken a bit and become more ‘gravy-like’ in texture. Pour the sauce into a serving bowl after it has thickened a bit and turn the Instant Pot off.
What To Serve With Pot Roast
This Instant Pot Pot Roast with Gravy feels like a hearty ‘meat and potatoes’ meal to me so I love to serve it with some sort of potato.
Herb roasted potatoes, buttermilk mashed potatoes, mashed sweet potatoes, Ranch Roasted Potatoes, or Au Gratin potatoes would be delicious. Serve this meal with your side dish of choice and top it with the sauce you’ve prepared.
Roasted vegetables like maple dijon Brussels sprouts, garlicky green beans, or Parmesan roasted cauliflower are great options.
I love this recipe because it’s rustic and hearty but feels special at the same time. It seems like one of those dishes that takes forever and requires lots of work but it’s SO easy.
And let’s face it – There’s nothing better than an old-fashioned pot roast!
If you don't have an Instant Pot be sure to check out this Dutch Oven Pot Roast and Italian Short Ribs!
If you've got leftover pot roast, this Beef Risotto is a great way to use it up!
Looking For More Hearty Beef Recipes? Don't Miss These!
Beef Stew with Red Wine
Slow Cooker Thai Peanut Beef
Instant Pot Vegetable Beef Soup
Instant Pot Korean Short Ribs
Instant Pot Pot Roast with Gravy
Equipment
- Instant Pot
Ingredients
- 3 lbs. boneless chuck roast
- 3 Tbsp. vegetable oil split
- 6 cloves garlic
- 1 onion any variety
- ½ cup red wine any variety
- 1 ½ cup beef broth split
- 1 ½ tsp. kosher or sea salt split
- ½ tsp. pepper
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 Tbsp. corn starch
Instructions
For The Pot Roast:
- Mince 6 cloves of garlic and 1 onion.
- Cut a 3 lb. boneless chuck roast in half. Sprinkle one side of the roasts generously with kosher or sea salt.
- Turn on Instant Pot and set it to the ‘Saute’ setting.
- Pour 1 Tbsp. vegetable oil into the Instant Pot. Place one half of the roast (salt side down) into the pot. Sear for 4 minutes on the first side. Sprinkle the second side generously with more salt. After 4 minutes flip the roast and sear the second side for another 4 minutes. Remove the first roast and set aside.
- Repeat with the second roast. Pour another Tbsp. of vegetable oil into the pot. Place the second roast (salt side down) into the pot and sear for 4 minutes. Salt the second side, flip the meat over, and sear the second side for 4 minutes. Remove meat and set aside.
- Pour another tsp. of vegetable oil into the pot. Add the minced garlic and onions. Saute the onions for 3-4 minutes, stirring often.
- Pour ½ cup of red wine into the pot. Saute the garlic and onions in the wine for 5 minutes or so, stirring often. The wine should reduce to half.
- Return both roasts to the Instant Pot along with 1 cup of beef broth, 1 15 oz. can of tomato sauce, 4 sprigs fresh thyme, 1 sprig fresh rosemary, and a generous pinch of salt and pepper. Stir the liquids and submerge the meat in it.
- Place the cover on the Instant Pot and make sure it is sealed and in the locked position. Press the ‘Cancel/Off’ button and then press the ‘Manual’ button. Set the time for 70 minutes. Allow the Instant Pot to pressurize and cook for 70 minutes.
- Allow the Instant Pot to de-pressurize naturally for 20 minutes or so when it’s finished cooking. After 20 minutes you may release the vent to allow any extra steam to escape. Remove the lid at this point.
For The Gravy:
- Remove the meat from the pot and set aside. Remove the thyme and rosemary springs and discard. Skim the top of the liquid with a ladle and remove any excess fat. Discard the excess fat.
- Press the 'Cancel/Off' button and then press the 'Saute' button once again.
- Place 2 Tbsp. of corn starch in ½ cup of beef broth. Stir until combined and then slowly add the slurry to the Instant Pot. Stir the slurry into the liquids and stir for 5 minutes or so or until the mixture has thickened a bit. Pour the sauce into a serving dish and turn the Instant Pot off and unplug it.
- Serving suggestions: Serve this Instant Pot Pot Roast with roasted potatoes, mashed potatoes, or potatoes of choice. Glazed carrots or any other hearty vegetable would also make a great side dish.
Sophie
Your pot roast looks so delicious and tender. I love the Instant Pot too and it is such a durable appliance. Mine is almost 4 years old now and still working great.
Christine
Hi Sophie - Thanks so much! The Instant Pot really is pretty amazing! 🙂