Instant Pot Pot Roast

Ingredients

• 1–3 pounds (1,176 g), 2 inches thickchuck roast or blade roast
• 1 tablespoon (15 ml)olive oil
• Optional: 1–2 tablespoons (14–28 g)unsalted butter or olive oil
• 8 (160 g), slicedcremini mushrooms
• 2 (280 g), slicedsmall onions
• 6 (20 g), mincedgarlic cloves
• ¼ teaspoon (0.25 g)dried rosemary
• ¼ teaspoon (0.35 g)thyme
• 2bay leaves
• 2 tablespoons (30 ml)red wine (Cabernet Sauvignon) or balsamic vinegar
• 1 cup (250 ml)unsalted chicken stock or high-quality unsalted beef stock
• 1 tablespoon (15 ml)regular soy sauce
• Optional: 1 tablespoon (15 ml)fish sauce (or regular soy sauce)
• 2–4 (750 g), quarteredpotatoes
• 3 (280 g), cut into 1½-inch (4 cm) chunksmedium carrots
• To tastekosher salt and ground black pepper
• 2 tablespoons (18 g) cornstarch mixed with 3 tablespoons (45 ml) cold watercornstarch and cold water

Instructions

1. 1

   Brown the roast

   Set the Instant Pot to “Sauté More” and wait until it reads “HOT”, about 8 minutes. Pat the roast dry with kitchen paper and season one side generously with salt and black pepper. Add 1 tablespoon (15 ml) olive oil and coat the bottom of the pot. Put the seasoned side of the roast down, then season the other side. Brown for 8 minutes per side without flipping repeatedly. Remove the browned roast and set it aside.

2. 2

   Sauté mushrooms

   If using, add 1–2 tablespoons (14–28 g) unsalted butter or olive oil to the pot, followed by the sliced mushrooms. Stir to coat. Let their moisture evaporate, then stir occasionally until the mushrooms are lightly crisped and browned; this takes about 7–12 minutes. This step is optional.

3. 3

   Cook onion and garlic

   Add the sliced onions and sauté for 3 minutes, until softened. Add the minced garlic, ¼ teaspoon (0.25 g) dried rosemary, ¼ teaspoon (0.35 g) thyme and 2 bay leaves. Sauté for 1 minute more.

4. 4

   Deglaze the pot

   Pour in 2 tablespoons (30 ml) red wine or balsamic vinegar. Use a wooden spoon to scrape the browned bits from the bottom of the pot.

5. 5

   Pressure cook roast

   Add 1 cup (250 ml) unsalted chicken or beef stock and 1 tablespoon (15 ml) soy sauce. Add the optional 1 tablespoon (15 ml) fish sauce if using, then return the browned roast and its juices to the pot. Make sure the meat is at least partly submerged in the liquid. If you skipped the mushroom step, add the mushrooms now. Close the lid with the venting knob set to Venting, then move the knob to Sealing. Pressure cook at High Pressure for 45 minutes, then allow a full natural release for 25 minutes. Open the lid carefully.

6. 6

   Cook the vegetables

   Remove the roast, cover it with aluminium foil and leave it to rest while the vegetables cook. Submerge the quartered potatoes in the sauce and place the carrot chunks on top. Close the lid with the knob at Venting, then move it to Sealing. Pressure cook at High Pressure for 4 minutes, followed by a quick release. Open the lid carefully.

7. 7

   Finish and serve

   Taste the sauce and adjust the seasoning if needed. Stir together 2 tablespoons (18 g) cornstarch and 3 tablespoons (45 ml) cold water, then add the mixture to the sauce in thirds, stopping when it reaches your preferred thickness. Slice the roast against the grain and serve with the vegetables and gravy.

What is Instant Pot pot roast?

Pot roast is an American-style braised beef dish, traditionally cooked slowly with vegetables until the meat is tender. This version uses a pressure cooker to shorten the cooking time while keeping the familiar combination of beef, potatoes, carrots and gravy.

Chuck or blade roast suits this method because it becomes tender with moist, pressure-cooked heat. Soy sauce, optional fish sauce and browned mushrooms give the cooking liquid a savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 49g protein, 22g carbs, 27g fat.

The potatoes provide most of the carbohydrates, while the chuck roast supplies most of the protein and a substantial share of the fat. Serve a portion with plenty of carrots and add a green vegetable or salad to balance the plate.

Choosing the beef

Chuck or blade: choose a roast about 2 inches thick, as specified in the recipe. Patting it dry helps it brown in the hot pot.

Browning: leave the roast undisturbed for 8 minutes on each side. A well-browned surface adds flavour to the pot and the gravy.

Building the gravy base

Mushrooms: sautéing them is optional, but browning them first concentrates their flavour. Let their released moisture evaporate before moving on.

Aromatics: soften the sliced onions for 3 minutes, then cook the garlic and herbs for 1 minute. Scrape the pot thoroughly after adding the wine or vinegar so browned bits are loosened into the liquid.

Why cook the vegetables separately?

Beef first: the roast needs 45 minutes at High Pressure and a 25-minute full natural release. Taking it out to rest keeps it out of the shorter vegetable cooking stage.

Vegetables second: place the potatoes in the sauce and the carrots on top, then pressure cook for 4 minutes. This separate timing helps avoid putting the vegetables through the roast’s much longer cooking cycle.

Checking the texture

The roast: after the pressure release, slice it against the grain. Cutting across the visible fibres makes each slice easier to eat.

The gravy: add the cornstarch slurry a third at a time and stop when the sauce is as thick as you like. Stir it into the sauce gradually rather than tipping in the whole amount at once.

Serving the pot roast

Serve slices of beef with the potatoes and carrots, spooning gravy over the top. The dish already includes vegetables and a substantial starch portion, so a simple green salad or steamed greens can add freshness alongside it.

Taste the sauce before serving and adjust the seasoning if needed; the stock, soy sauce and optional fish sauce all contribute savouriness.

Recipe notes & tips

• Wait for the Instant Pot to read “HOT” before adding the oil and beef.
• Pat the roast dry before seasoning to help it brown.
• Scrape the bottom of the pot well during deglazing to loosen browned bits.
• Make sure the roast is at least partly submerged in the cooking liquid.
• Let the roast rest under foil while the vegetables cook.
• Add the cornstarch slurry gradually so you can control the gravy’s thickness.

Variations

• Skip the mushrooms: leave them out, or add them with the roast before pressure cooking.
• Use balsamic vinegar: choose it instead of the red wine when deglazing.
• Choose the stock: use unsalted chicken stock or high-quality unsalted beef stock.
• Swap the fish sauce: use regular soy sauce instead, as suggested in the ingredient list.
• Use olive oil: replace the optional butter for sautéing the mushrooms with olive oil.

Common mistakes to avoid

• Moving the beef too soon: let it brown for 8 minutes per side before turning.
• Leaving browned bits behind: scrape the pot with a wooden spoon after adding the wine or vinegar.
• Skipping the natural release: allow 25 minutes for the full natural release after the 45-minute pressure cook.
• Cooking the vegetables with the beef from the start: add them after the roast has finished cooking, then pressure cook for 4 minutes.
• Adding all the slurry at once: mix it in a third at a time and stop at the desired thickness.

How to store

Refrigerate leftover beef, vegetables and gravy in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until hot throughout, adding a little stock or water if the gravy has thickened too much.

Frequently asked questions