Best Ever Instant Pot Roast

Best Ever Instant Pot Roast: Tender, Juicy, and Full of Flavor

There’s nothing quite like a classic pot roast: tender meat, flavorful vegetables, and a rich, savory sauce that makes your kitchen smell amazing. But traditional roasting can take hours and tie you to the oven all day. That’s where the Instant Pot comes to the rescue!

With this method, you can have a fall-apart tender roast in a fraction of the time—without sacrificing any flavor. Whether it’s a weeknight dinner or a special Sunday meal, this Instant Pot roast is always a crowd-pleaser.

Why the Instant Pot Makes the Best Roast

  • Fast cooking: Get perfectly tender meat in under 90 minutes.
  • Juicy results: Pressure cooking locks in moisture and flavor.
  • Hands-off convenience: No need to babysit the oven for hours.
  • Deep flavor: The braising liquid concentrates juices and creates a rich gravy.

It’s comfort food made easy.

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Ingredients You’ll Need

  • 3–4 lbs beef chuck roast
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 lb baby potatoes
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Optional: 2 tbsp cornstarch for gravy

How to Make the Best Instant Pot Roast

1. Sear the Roast

  • Season the beef generously with salt and pepper.
  • Set the Instant Pot to “Sauté” and heat olive oil.
  • Sear roast 3–4 minutes per side until golden brown. This step locks in flavor.

2. Sauté the Aromatics

  • Remove the roast and sauté onions and garlic until fragrant (about 2–3 minutes).
  • Scrape up any brown bits from the bottom—they’re packed with flavor.

3. Add Liquids and Herbs

  • Return the roast to the pot.
  • Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
  • Make sure at least half the roast is submerged in liquid.

4. Pressure Cook

  • Close the lid and set the valve to sealing.
  • Cook on “Manual” or “Pressure Cook” for 60–70 minutes (depending on roast size).
  • Let the pressure release naturally for 10–15 minutes, then carefully release the remaining pressure.

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5. Add Vegetables

  • Add carrots, celery, and potatoes to the pot.
  • Cook on high pressure for an additional 5–7 minutes.
  • Quick-release pressure when done.

6. Make the Gravy (Optional)

  • Remove roast and vegetables.
  • Set the pot to “Sauté” and simmer the liquid.
  • Mix 2 tbsp cornstarch with 2 tbsp cold water, stir into the liquid, and cook until thickened.

7. Serve

  • Slice or shred the roast and serve with vegetables.
  • Pour rich gravy over the top for a restaurant-quality finish.

Tips for the Perfect Instant Pot Roast

  • Use chuck roast: Its marbling makes for tender, flavorful meat.
  • Don’t skip searing: This adds depth and richness.
  • Natural pressure release: Keeps the meat moist and tender.
  • Customize vegetables: Add parsnips, turnips, or mushrooms for variety.

Why You’ll Love This Recipe

This Instant Pot roast is everything you want in comfort food: juicy beef, soft vegetables, and a gravy that’s rich and flavorful. It’s easy, fast, and gives you the satisfaction of a slow-cooked meal without spending all day in the kitchen.

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Perfect for family dinners, meal prep, or anytime you crave hearty, soul-warming food.

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