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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
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 400kcal



For The Chuck Roast

For The Gravy

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


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.


  • 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.


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