Instant Pot Pot Roast

Instant pot pot roast is perfectly cooked, tender and juicy. It’s packed with flavor from the combination of garlic, thyme, rosemary and all of the other spices used in this recipe. The best part is, you do not have to use your oven to make this chuck roast recipe which tends to heat up the entire house and is certainly uncomfortable if you live in a hot state like Florida. If you enjoyed this pressure cooker chuck roast recipe, then you must try this Instant Pot Oxtail Stew or these Instant Pot Swedish Meatballs for dinner.

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Let’s Talk About The Ingredients

1. Chuck Roast – Sear the chuck roast in the instant pot on the saute mode to lock in all of the delicious flavors.
2. Thyme, Rosemary and Bay Leaves – This amazing combination of fresh spices will add tons of flavor to this homemade pot roast recipe.
3. Garlic Cloves – Chop and mince the garlic cloves.
4. Onion – Cut the onion into quarters and add it to the pressure cooker.
5. Salt, Pepper, Granulated Garlic, Paprika Powder and Dried Oregano – Massage these spices on both sides of the beef before searing.
6. Beef Broth and Apple Cider Vinegar – The addition of the apple cider vinegar will result in tender, juicy beef.

How To Make Instant Pot Pot Roast

1. Pat dry the chuck roast with a paper towel.
2. Combine the salt, pepper, granulated garlic, paprika powder and dried oregano in a bowl. Generously season the chuck roast on all sides with the spice combination.
3. Mince the garlic cloves and chop the onion.
4. Set the instant pot function to saute and add in the oil. Once the oil is hot, add the onion and saute for about 2 minutes then add the minced garlic and saute for about 30 seconds.
5. Transfer the chuck roast to the instant pot and sear for 3-4 minutes on each side or until a nice color develops.
6. Remove the beef from the instant pot and transfer to a plate. Set aside for now.
7. Pour in the beef broth and apple cider vinegar and use a wooden spoon to deglaze the bits off of the bottom of the instant pot.
8. Transfer the chuck roast back to the instant pot and add in the thyme, rosemary and bay leaves.
9. Cancel the saute function and close the lid.
10. Cook on high pressure for 60 minutes. Once finished cooking, allow to natural release for 10 minutes.
11. Release any remaining pressure before opening the lid.
12. Make the optional gravy and serve.

How to Make Gravy

1. Strain the liquid in the instant pot into a cup or container. Reserve 2 cups of the broth leftover from cooking the pot roast.
2. Set the instant pot function to saute.
3. In a bowl, combine the cornstarch and water. Whisk together to fully combine and make a cornstarch slurry.
4. Add the slurry and beef broth to the instant pot and stir to combine.
5. Cook the slurry and broth to a boil for about 3-5 minutes then add in the heavy cream.
6. Continue cooking until the gravy has reduced and thickened.
7. Finally, serve the gravy over the instant pot pot roast and enjoy.

Serving Suggestions

Instant pot pot roast can be served with various sides. I love serving chuck roast over some mashed potatoes with gravy but you can also serve with cut up potatoes, carrots and even celery.

Recipes Notes

• The seasoning measurements are included as a guide, always season according to personal taste.
• Substitute the fresh spices for dried if you prefer. Just know that it will impact flavor and final results.
• Always read your instant pot manual before using it.