Comforting Instant Pot Pot Roast Recipe

Hey there! Ever had one of those days where all you want is to curl up with a plate of something warm, hearty, and incredibly satisfying? Well, let me introduce you to your new best friend: Instant Pot Pot Roast. This recipe is the perfect combination of comfort food magic and modern ease, thanks to the Instant Pot. You’ll get all the slow-cooked flavor in a fraction of the time!

If you’re craving a melt-in-your-mouth dinner with rich, savory goodness, this pot roast is *it*! Let’s dive into the recipe that practically cooks itself.

Why You’ll Love This Recipe

• It’s a one-pot wonder—less cleanup, more flavor!
• Ready in under 90 minutes, but tastes like you’ve been simmering it all day.
• Customizable veggies and seasoning to suit your family’s favorites.
• Perfectly tender meat and a deeply flavorful gravy made right in the pot.

Ingredients Breakdown

Essentials:

• Beef Chuck Roast (3-4 lbs): Look for marbling—it’s the secret to that luscious, fall-apart texture.
• Carrots & Potatoes: For the perfect side. Baby carrots and golden potatoes hold up great during cooking!
• Beef Broth: Depth of flavor is key here. Use low sodium to control the seasoning.
• Onions & Garlic: Aromatic staples that build the base of the dish.
• Tomato Paste: Adds a hint of acidity and richness to the gravy.
• Red Wine (optional): For a restaurant-quality deep flavor (but you can replace it with extra broth).
• Fresh Thyme & Rosemary: These herbs elevate the roast’s flavor. Swap for dried if needed, but halve the quantity.
• Olive Oil: For searing the meat and veggies.

Pro Tips: Don’t skip searing the roast before pressure cooking—it locks in juices and gives that irresistible caramelized crust. Also, gold potatoes hold their shape better than russets during cooking.

Step-by-Step Instructions

1. Sear the Roast: Turn your Instant Pot to “Sauté” mode. Add a splash of olive oil, season your roast generously with salt and pepper, and sear on all sides until brown (approx. 2-3 minutes per side). Remove and set aside.
2. Sauté Aromatics: Add chopped onion and garlic to the pot. Sauté until fragrant, about 2 minutes, then stir in tomato paste.
3. Add Liquid & Herbs: Deglaze the pot with red wine (if using) or a splash of beef broth, scraping up the brown bits. Add the rest of the broth, fresh thyme, rosemary, and a pinch of salt.
4. Nestle the seared roast into the liquid, then add potatoes and carrots on top. (Pro tip: Keep the veggies slightly elevated so they don’t overcook in the juices.)
5. Pressure Cook: Seal the lid, set your Instant Pot to “Pressure Cook” (High) mode, and cook for 60 minutes. Allow a natural pressure release for 10-15 minutes.
6. Remove the roast and veggies, tent with foil to keep warm. Switch the Instant Pot back to “Sauté” mode and simmer the juices. Mix together 2 tbsp of cornstarch with 1/4 cup of cold water, then stir it into the pot to thicken the gravy. Adjust seasoning as needed.
7. Serve & Enjoy: Slice or shred your roast, arrange the veggies alongside, and drizzle with that glorious gravy. Dinner is served!

Chef’s Tips and Tricks

• Instant Pot Ninja: Always deglaze the pot after searing! This prevents a burn notice and ensures every bit of flavor gets into the dish.
• Veggie Options: Sweet potatoes or parsnips would work great here too—mix and match to suit your taste.
• Gravy Perfection: For extra richness, whisk in a pat of butter at the end of making the gravy.

Recipe Variations and Serving Suggestions

Make It Your Own:

• Low Carb: Skip the potatoes and add extra carrots, celery, or mushrooms.
• Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the broth.

What to Serve With It: Pair your pot roast with crusty bread to soak up the gravy, or serve over creamy mashed potatoes for ultimate comfort. A simple green salad or roasted brussels sprouts round out the meal perfectly.

FAQs

• Can I make this ahead? Absolutely! Pot roast tastes even better the next day. Store in an airtight container in the fridge for up to 4 days.
• Can I freeze it? Yes! Shred the meat, package it with the gravy, and freeze for up to 3 months. Reheat gently on the stovetop or microwave.
• What if I don’t have an Instant Pot? No worries! You can make this in a slow cooker on low for 8 hours, or in the oven at 325°F for about 3 hours.

I can’t wait for you to try this recipe! It’s been a favorite in my house for years, and I know it will be in yours too. If you make it, let me know in the comments below or tag your gorgeous creations with #TheKitchensAid on social media. Happy cooking!