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Instant Pot Pot Roast

December 19, 2021

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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.

Tender and juicy instant pot pot roast is perfectly cooked and packed with flavor.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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.
The ingredients needed for this recipe are beef chuck roast, thyme, rosemary, bay leaves, garlic cloves, onion, salt, pepper, granulated garlic, paprika powder, dried oregano, beef broth and apple cider vinegar.

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.
Chuck roast beef made in the pressure cooker is served with homemade gravy in this photo.

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.

Serve instant pot pot roast with mashed potatoes or any other side dish you enjoy.

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.
instant pot pot roast recipe

Instant Pot Pot Roast

This instant pot pot roast recipe is served with homemade gravy alongside mashed potatoes. It's the perfect weekend or holiday dinner to enjoy.
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Keyword: instant pot pot roast, instant pot chuck roast, pressure cooker pot roast, pressure cooker chuck roast beef
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8 servings
Calories: 400kcal

Equipment

  • Instant Pot

Ingredients

For The Chuck Roast

  • 3 lbs chuck roast
  • 1 tbsp oil
  • 3 tsp salt or to taste
  • 1/2 tsp ground black pepper or to taste
  • 2 tsp granulated garlic or to taste
  • 2 tsp paprika powder
  • 1 tsp dried oregano or to taste
  • 1 yellow onion large
  • 4 garlic cloves minced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 bay leaves
  • 3 1/2 cups beef broth
  • 2 tbsp apple cider vinegar

For The Gravy

  • 2 cups beef drippings strained
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1/2 cup heavy cream

Instructions

Make The Chuck Roast

  • Pat dry the chuck roast with a paper towel.
  • 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.
  • Mince the garlic cloves and chop the onion.
  • Set the instant pot function to saute and add the oil. Once hot, add the chopped onion and saute for about 2 minutes.
  • Add the minced garlic and saute for another 30 seconds.
  • Transfer the chuck roast to the instant pot and sear for 3-4 minutes on each side or until a nice color develops.
  • Remove the beef from the instant pot and transfer to a plate. Set aside for now.
  • 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.
  • Transfer the chuck roast back to the instant pot and add in the thyme, rosemary and bay leaves.
  • Cancel the saute function and close the lid.
  • Cook on high pressure for 60 minutes. Once finished cooking, allow to natural release for 10 minutes.
  • Release any remaining pressure before opening the lid.
  • Make the optional gravy and serve.

Make The Gravy

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

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.

Nutrition

Calories: 400kcal | Carbohydrates: 5g | Protein: 35g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1408mg | Potassium: 674mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 4mg

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