Instant Pot Pot Roast Recipe - Pinch of Yum
Our recipes, your inbox. Sign up

Instant Pot Pot Roast

17 reviews / 4.8 average

Instant Pot Pot Roast! Rustic, delicious, and cozy to the max. Tender beef, onions, potatoes, garlic and herbs, mushrooms, and a perfectly luscious gravy.

Instant Pot Pot Roast is basically three moods in one: rustic, delicious, and cozy to the max.

It is also lots of other good things, like: chunks of tender beef, onions, whole potatoes, garlic and herbs, red wine, mushrooms, carrots, and a perfectly luscious gravy that is glossy and thick but not awkwardly thick? If serving this in a bowl poured with a mini gravy waterfall, coarse salt and pepper, and a chunk of hot, crusty, buttered bread is wrong, you know I don’t even want to be right.

This recipe is the essence of winter comfort food, and the Instant Pot is really a good friend to have around in these moments.

Ingredients For This Recipe


You’ll be using a beef chuck roast, trimming the excess fat and cutting it into chunks. You can do that yourself or ask the butcher to trim it for you!

Garlic and Onion

Because, obviously. Bringing in the flavor!


Carrots and celery for those classic pot roast aromas, and mushrooms and potatoes for some extra heartiness for the whole meal.

Tomato Paste

I love adding tomato paste to pot roast bring in a little acid, bite, and depth of flavor.

Red Wine, Broth, and Worcestershire

Your liquids are here to keep things happy, saucy, and salty. If you don’t drink or cook with alcohol, you can replace the wine with more broth.

Fresh Herbs

Sprigs of fresh thyme and rosemary really finish things off here. If you don’t have them fresh, you can substitute a little bit of dry thyme and rosemary.


At the end of the recipe, you’ll take all that delicious liquid left over to make a gravy right in the pot using a cornstarch slurry. Magic!

I don’t eat beef all that often, but that’s actually why I love this recipe. Because anytime I’m eating beef I want to try to make it special: a responsible, quality piece of meat that’s cooked really well into something satisfying, filling, and perfect for the season. Which, at the moment, is a pot roast served with bread and wine and maybe a salad, but why, honestly? And yes, for sure you need candles on the table. Are you getting the vibe here?

It is a savory, comforting, back-to-basics recipe that is something really special for friends coming over for dinner, as a meal delivered to someone who is hurting, or for a drab Tuesday night that just needs a little something extra. ♡

Herbs and garlic, chunks of falling-apart, seared and slow-cooked beef, and a ton of winter veggies under a blanket of gravy. Let me think for two seconds: YES.

Instant Pot Pot Roast in a serving bowl with gravy on top.

Check Out Our Video For How To Make Instant Pot Pot Roast:

Click here to see the step-by-step web story instructions for this recipe!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot Pot Roast in a bowl with a spoon that has sauce on it.

Instant Pot Pot Roast

  • Author: Lindsay
  • Total Time: 1 hour 15 minutes
  • Yield: 68 servings 1x


Instant Pot Pot Roast! Rustic, delicious, and cozy to the max. Tender beef, onions, potatoes, garlic and herbs, mushrooms, and a perfectly luscious gravy.


Units Scale
  • 3 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 onion, quartered
  • 5 cloves garlic, minced
  • 3 large carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 cup mushrooms, halved
  • 1 pound red potatoes, whole
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 23 cups beef broth
  • 2 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 23 teaspoons salt (more to taste)
  • 1/4 cup cornstarch whisked with 1/2 cup cold water


  1. Trim excess fat off the beef. Cut into 3-4 large chunks. Turn the Instant Pot to the sauté function and add oil. When the oil is hot, add beef and sear in oil until a crispy brown exterior forms. 
  2. Add the onion, garlic, mushrooms, whole potatoes, tomato paste, red wine, broth, fresh herbs, salt, and Worcestershire sauce to the Instant Pot and cook on high pressure for 40 minutes.
  3. After 40 minutes, release pressure and add carrots and celery. Bring back up to pressure and continue cooking for 10 minutes (this prevents overcooking the carrots and celery). Once roast finishes, allow for 15 minutes of natural pressure release. 
  4. Remove beef and veggies from Instant Pot and put on a serving platter. Add your cornstarch slurry to the liquid left in the Instant Pot. Switch to the sauté function. Let it bubble a bit until it thickens to be a gravy – this should take 2-3 minutes. 
  5. Spoon gravy over roast. Serve with salt, pepper, and hot crusty bread. YUUUUM.



Red Wine Substitution: You can leave out the red wine and use beef broth instead. 

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Keywords: instant pot dinner, instant pot pot roast, pot roast recipe, easy pot roast

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our collection of yummy beef recipes. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


    1. Pinch of Yum Logo

      Please unsubscribe me. I’m on a calorie intake restricted diet and you are killing me!!!!!!

    2. Pinch of Yum Logo

      We haven’t tested this using frozen beef yet, so it’s hard for us to say how long to cook it for in the Instant Pot without overcooking the veggies. If you end up trying it out though, we’d love to hear! 🙂

    3. Pinch of Yum Logo

      I’ve done it frozen with a 2-3 lbs roast, I just added an extra 15 minutes to the cooking time. The beauty of Instant Pot :).

  1. Pinch of Yum Logo

    If I split the recipe in half, by how much should I reduce the cook time? Love your stuff and SUPER appreciate the frequency of vegetarian recipes.

  2. Pinch of Yum Logo
    Gene F

    Do you think this would work if I just left out the potatoes, or is there a substitute that I could use? Thanks!

      1. Pinch of Yum Logo
        Gene F

        Thank you! Wasn’t sure if it would affect the cooking time. Will definitely try this soon.

      2. Pinch of Yum Logo

        Have you tried it with sweet potatoes instead of red potatoes or do you think that might make it taste way different?

  3. Pinch of Yum Logo
    Melody Mitchell

    I would love to just use dried herbs for this! How much should I use- the rosemary & thyme? Thanks so much!

  4. Pinch of Yum Logo
    Hannah Scott

    Is this possible to do in a crock pot? I would love to make this this week!

    1. Pinch of Yum Logo

      We haven’t tested this using other methods, but we think this would work well if you made it in a slow cooker. We’d suggest cooking it on low for 7-8 hours and adding the carrots and celery for the last couple of hours.

  5. Pinch of Yum Logo

    Have you tried this with other beef cuts? For example, beef bottom round roast, beef flank steak, or beef shoulder roast?

  6. Pinch of Yum Logo
    Ann Roberts

    How would you adjust to make this in a dutch oven/crueset? (stove top) I don’t have an instant pot. Thanks!

    1. Pinch of Yum Logo

      You could try simmering it covered on the stove for a couple hours and adding the carrots and celery for the last 30 or so minutes to avoid overcooking them. Enjoy!

        1. Pinch of Yum Logo

          We haven’t tested this out yet in the oven, but you could try cooking the roast at 275 degrees F for about 3 hours or so (or until the meat is very tender). We’d suggest adding the carrots and celery for maybe the last hour.

  7. Pinch of Yum Logo
    Lija W

    I made this tonight, and it came out so well! The meat was very tender, the gravy was rich, and all in all it was just about perfect. Thank you for sharing this recipe. It is definitely going to be used over and over.

    1. Pinch of Yum Logo

      PS. Instead of the red wine, I used beef bone broth that I had made an hour earlier that day in my Instant Pot. I think that’s partly what made the gravy so rich and fabulous.

  8. Pinch of Yum Logo

    Great recipe, but wonder if potations and mushrooms will be soggy if cooked for the whole time.

  9. Pinch of Yum Logo

    I totally agree with you Instant pot roast is the best winter comfort food. The recipe is nice and easy; the way it has been explained makes it all the more interesting to make.

  10. Pinch of Yum Logo
    Kimberly Malmgren

    I don’t have an instant pot? What would be the timings if I did this in my slow cooker?

  11. Pinch of Yum Logo

    Can I make the slurry and then add all the meat and vegies back into the pot on keep warm until time to serve?

  12. Pinch of Yum Logo

    can we cook this in other things like pot made by mud ? or any other utensils. do we have to maintain the temperature as described by you or can we cook according to us also.
    And one more thing this looks delicious 🙂

  13. Pinch of Yum Logo

    This was the worst tasting pot roast I have ever eaten! I’m not sure if it was the wine, Rosemary or Thyme but what a waste of a good piece of meat and time involved.

  14. Pinch of Yum Logo

    This looks like good quarantine food! When you release the pressure before adding veggies, is it a natural release?

      1. Pinch of Yum Logo
        David Dunn

        Sounds great! If we want to cook this in the Instapot but NOT on High Pressure, would the time be more like 4 hours instead of 40 minutes?? Thx!!

        1. Pinch of Yum Logo

          We haven’t tested this out using anything but high pressure for the Instant Pot yet, so it’s hard to say how long it’ll take. Let us know if you end up trying it out!