Instant Pot Pot Roast

This Instant Pot pot roast delivers fall-apart tender beef in under two hours, and it tastes like it's been braising all day. One simple trick makes all the difference: cutting the roast into three pieces before searing just like I do with my smoked prime rib - so every bite is packed with deep, caramelized flavor.

Why This Recipe Works

Chuck roast is one of the toughest cuts on the cow because it comes from the shoulder, a muscle that works constantly and builds up dense connective tissue. That connective tissue is mostly collagen, and collagen only breaks down into tender, silky gelatin when exposed to heat and moisture for long enough. A pressure cooker raises the boiling point of liquid to around 250°F, which means the collagen breaks down in 80 minutes instead of the 3 to 4 hours it takes in a conventional oven. That's the core reason the Instant Pot works so well for pot roast.

Cutting the roast into three pieces before searing is the most important step most recipes skip. A whole chuck roast has two large flat surfaces that can brown, but cutting it into thirds exposes six surfaces instead of two. More surface area means more Maillard reaction, which is the chemical process that creates hundreds of flavor compounds when meat hits a hot pan. Those browned bits are the difference between a pot roast that tastes good and one that tastes as if it came from a restaurant.

Searing in a separate skillet rather than the Instant Pot matters for the same reason. The Instant Pot's sauté function is slow to heat up and doesn't get as hot as a stovetop burner, which means you end up steaming the meat rather than truly searing it. A screaming hot cast-iron or stainless pan on the stovetop gives you the deep brown crust that carries flavor all the way through the finished dish.

Cooking the vegetables in the searing pan instead of the Instant Pot solves the mushiness problem that ruins most pressure cooker pot roasts. In the Instant Pot, potatoes and carrots would be completely falling apart after 80 minutes at pressure. In the searing pan, they pick up all the drippings left behind from the beef, develop their own golden crust, and then finish gently with a splash of water until just fork-tender.

Ingredients

You only need a handful of simple ingredients to make this pot roast, but the way you use them makes all the difference. Here's what you need and why each one matters.

Chuck roast (3 to 5 pounds) is the best cut for pot roast because its high collagen content breaks down into rich, silky gelatin under pressure, making the meat incredibly tender and the braising liquid naturally thick and flavorful. Brisket or short ribs can be substituted, but chuck roast gives the most consistent results at the best price point.

Avocado oil is used for searing because it has a high smoke point and won't burn at the medium-high heat needed for good browning. Any neutral high-heat oil works here, including vegetable or grapeseed oil. Do not use olive oil for this step as it will smoke and burn before the meat has time to sear properly.

Butter is added to the pan after searing to build the flavor base for the braising liquid. The milk solids in butter brown quickly at lower heat and add a richness and depth that oil alone can't give you. Use unsalted butter so you can control the salt level in the final dish.

Garlic adds a savory, aromatic depth that infuses the beef and braising liquid during the pressure cook. Fresh garlic cloves are strongly preferred over jarlic or garlic powder here because they hold up to the long cook time and release their flavor gradually.

Thyme is the classic herb pairing for braised beef. It's earthy and slightly floral, and it mellows beautifully over the long cook. Fresh thyme gives a brighter flavor, but dried thyme works fine - use about a third of the amount if substituting dried.

Onion caramelizes in the butter before going into the pot, adding sweetness and body to the braising liquid. Half an onion is enough to flavor the whole roast without overwhelming it. Yellow or white onions both work.

Beef broth creates the steam the Instant Pot needs to build pressure and keeps the meat moist during cooking. Use a good-quality low-sodium broth so you can control the saltiness. Water works in a pinch, but the flavor won't be quite as rich.

Potatoes and carrots are cooked separately in the searing pan to give them a golden crust and prevent them from turning mushy. Yukon gold or red potatoes hold their shape better than russets. Cut everything into similar-sized pieces so they cook evenly.

Salt, pepper, and garlic powder season the beef before pressure cooking. Don't skip the garlic powder on the beef even though you're using fresh garlic in the butter - the two forms of garlic add different layers of flavor.

Instant Pot Pot Roast Step-By-Step

1. Cut the chuck roast into three equal pieces and pat each piece completely dry with paper towels. Moisture on the surface of the meat prevents browning - the drier the surface, the better the sear.

2. Heat a large cast iron or stainless skillet over medium-high heat until the pan is very hot. You should see a faint wisp of smoke before adding the meat. Sear each piece of roast on all sides until deeply browned, about 2 to 3 minutes per side. Don't move the meat while it's searing - let it release naturally when it's ready.

3. Transfer the browned pieces to your Instant Pot. Season liberally with salt, pepper, and garlic powder.

4. Reduce the heat to medium and add the butter to the same pan. Once melted, add the thinly sliced onion, garlic, and thyme. Stir to coat everything in the butter and cook for 1 to 2 minutes until the onion just begins to soften and the garlic is fragrant.

5. Pour the onion and butter mixture over the beef in the Instant Pot. Add the beef broth. The liquid should come about halfway up the sides of the meat - you're not submerging it, just creating enough liquid to build pressure.

6. Seal the Instant Pot lid, set the valve to sealing, and cook on high pressure for 1 hour and 20 minutes. Do not open the valve when the time is up - let the pressure release naturally. This takes about 15 to 20 minutes and allows the meat to rest in its juices rather than losing moisture from a sudden pressure drop.

7. While the Instant Pot is counting down its natural release, return the searing pan to medium-high heat. Add the cubed potatoes and sliced carrots and spread them in a single layer. Let them sear undisturbed for 2 to 3 minutes until golden on the bottom, then toss and continue browning on the other sides.

8. Once the vegetables are golden on all sides, reduce the heat to medium and add a quarter cup of water to the pan. Cover loosely and cook for 8 to 10 minutes, stirring occasionally, until the potatoes and carrots are completely fork-tender. The water will mostly evaporate, leaving the vegetables glazed with the beef drippings from the pan. Finish with some extra butter and season to taste.

EXPERT TIP: Reduce the braising liquid and thicken with some cornstarch for a delicious gravy to go with everything.

Common Mistakes to Avoid

• Not drying the meat before searing. Surface moisture turns to steam in the pan, which prevents the browning you're after. Pat every piece completely dry with paper towels before adding any oil. This one step makes a noticeable difference in how much flavor you develop.
• Using the Instant Pot sauté function to sear. The sauté function doesn't get hot enough fast enough, and the shape of the insert makes it difficult to maneuver a large piece of meat. Use a separate skillet on the stovetop for a proper sear every time.
• Doing a quick release instead of a natural release. Quick releasing the pressure after cooking causes the meat fibers to tighten suddenly and squeeze out their juices, making the roast noticeably drier and tougher. Always let the pressure drop on its own for the most tender, juicy result.
• Cooking the vegetables in the Instant Pot with the beef. Potatoes and carrots will be completely mushy after 80 minutes at high pressure. They only need 10 to 15 minutes to cook through - let them finish in the searing pan where they can pick up flavor from the drippings and develop their own golden crust.
• Under-seasoning. Beef needs a generous amount of salt to taste its best. Season before searing, and again before serving. Taste the braising liquid before pouring it over the finished dish and adjust if needed.

Instant Pot Pot Roast FAQs

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