Homemade Instant Pot Pot Roast Recipe for Dinner Tonight

My instant pot pot roast turns a 4-hour braise into a 60-minute weeknight dinner. Chuck roast cooked low and slow on the stove always ran over my schedule. This version pressure cooks to fork-tender in an hour with potatoes, carrots, and a rich brown gravy made right in the pot.

Why This Instant Pot Pot Roast Works

Chuck roast has enough fat and collagen to break down completely under pressure. After 60 minutes on high pressure with a natural release, the meat pulls apart into tender shreds with no effort.

Searing the roast first on the Sauté setting builds a deep mahogany crust. That fond on the bottom of the pot becomes the base of the gravy.

Potatoes and carrots go in after the roast. They pressure cook for 5 minutes at the end so they hold their shape instead of turning to mush.

Ingredients

• 3 to 4 lb chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1.5 teaspoons smoked paprika
• 2 tablespoons olive oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch pieces
• 2 tablespoons cornstarch
• 1/4 cup cold water

What You Need for Instant Pot Pot Roast

Chuck roast — the best cut for pot roast. It has enough intramuscular fat to stay moist through long pressure cooking. Look for one with good marbling. Brisket also works but needs 70 minutes of cook time.

Smoked paprika — adds color to the crust and a subtle smokiness to the gravy. Regular paprika works but lacks depth. I use 1.5 teaspoons, which is enough to notice without overpowering the beef flavor.

Beef broth — the liquid the Instant Pot needs to come to pressure. Use low-sodium broth so you can control the salt level in the final gravy. A full cup of water works in a pinch but the gravy will taste lighter.

Worcestershire sauce — adds umami depth to the braising liquid. Two tablespoons is enough to round out the beef flavor without making the dish taste like Worcestershire sauce.

Tomato paste — one tablespoon gives the gravy body and a subtle sweetness. It also deepens the color. Do not skip it.

Baby potatoes — halved baby potatoes hold their shape at 5 minutes of pressure. Larger chunks of Yukon Gold work but may need 7 minutes. Russets tend to fall apart and are not ideal here.

Cornstarch — thickens the gravy without cooking it separately on the stove. Mix it with cold water first to prevent lumps. Arrowroot powder works at the same ratio.

How to Make Instant Pot Pot Roast

1. Pat the chuck roast dry with paper towels. Mix salt, pepper, and smoked paprika in a small bowl. Rub the seasoning all over the roast.
2. Set the Instant Pot to Sauté on High. Add olive oil and heat until shimmering.
3. Sear the roast for 4 minutes per side until a deep brown crust forms. Remove to a plate.
4. Add onion to the pot. Cook for 2 minutes, stirring, until softened. Add garlic and cook 30 seconds.
5. Stir in tomato paste. Add beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom.
6. Return the roast to the pot. Cancel Sauté. Secure the lid and set the valve to Sealing.
7. Pressure cook on High for 60 minutes. Let pressure release naturally for 15 minutes, then switch the valve to Venting.
8. Remove the roast to a cutting board. Add potatoes and carrots to the liquid in the pot.
9. Secure the lid and pressure cook on High for 5 minutes. Quick release the pressure.
10. Remove vegetables. Switch the pot to Sauté. Whisk together cornstarch and cold water. Stir into the liquid and cook 2 to 3 minutes until the gravy thickens.
11. Shred or slice the roast. Serve with vegetables and gravy poured over the top.

Instant Pot Pot Roast Variations

Instant Pot Pot Roast with Wine

Replace 1/2 cup of the beef broth with dry red wine. Cabernet Sauvignon and Merlot both work well. The wine deepens the gravy color and adds a slightly fruity acidity that balances the richness of the chuck roast.

Instant Pot Pot Roast with Ranch Seasoning

Add one packet of dry ranch seasoning to the braising liquid alongside the broth and Worcestershire. Skip the smoked paprika. This is the Mississippi pot roast flavor profile — savory, slightly tangy, with a buttery finish.

Low Carb Instant Pot Pot Roast

Skip the potatoes and swap the cornstarch for 1 tablespoon of xanthan gum to thicken the gravy. Serve the shredded roast over cauliflower mash or with roasted radishes instead of carrots. The braising liquid stays the same.

Tips for the Best Instant Pot Pot Roast

• I always cut a larger chuck roast in half before searing. Smaller pieces fit better in the pot and sear faster without steaming.
• Do not skip the natural release. Switching to quick release too early tightens the muscle fibers and the meat comes out chewy instead of tender.
• Add the vegetables after the roast finishes cooking, not before. Vegetables cooked for 60 minutes turn to mush every time.
• Deglaze the pot thoroughly after searing. Any stuck bits left on the bottom will trigger the Burn notice before the pot comes to pressure.
• Let the roast rest for 5 minutes on the cutting board before shredding. It holds its juices better and shreds more cleanly.

Make Ahead & Storage

This instant pot pot roast stores in the fridge for four days with the gravy. I keep the shredded meat and gravy together in the same container so the meat stays moist. Reheat gently in a covered pan over low heat or in the microwave with a splash of broth.

For the freezer, let the roast and gravy cool completely and pack them into freezer-safe bags in 2-cup portions. Frozen pot roast keeps for three months. Thaw overnight in the fridge and reheat on the stove. The gravy may separate slightly when thawed. Just whisk it back together over medium heat and it comes back together.

Common Questions

How long does it take to cook a pot roast in the Instant Pot?

A 3 to 4 lb chuck roast takes 60 minutes on High pressure plus a 15-minute natural release. Add 5 minutes for the vegetables afterward. Total active time from start to table is about 90 minutes.

Why is my Instant Pot pot roast tough?

Tough pot roast usually means it needed more time under pressure. Chuck roast needs a full 60 minutes on High. If you used a leaner cut like eye of round, it will not get tender the same way. Chuck or brisket are the right cuts for this recipe.

Can I put frozen chuck roast in the Instant Pot?

Yes, but add 20 minutes to the cook time and skip the searing step. The crust will not develop, and the gravy will be lighter in flavor. Thawed and seared gives a much better result if you have the time to plan ahead.

Do I need to add liquid to the Instant Pot for pot roast?

Yes. The Instant Pot needs at least 1 cup of liquid to build enough steam to come to pressure. This recipe uses 2 cups of beef broth, which also becomes the base for the gravy after cooking.

This instant pot pot roast recipe for dinner tonight is the one I make whenever I need a hands-off comfort meal that still tastes like it simmered all day. Save this recipe and tap through for the full ingredient list.