Instant Pot Pot Roast

Tender pot roast in a white dish with potatoes and carrots.

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This Instant Pot pot roast delivers fall-apart tender beef and golden, caramelized vegetables in under two hours. Cutting the chuck roast into three pieces before searing maximizes browning for deep, rich flavor, while cooking the potatoes and carrots separately in the searing pan keeps them perfectly tender instead of mushy. The result tastes like it's been braising all day.

Prep Time20

Cook Time1 20

Depressurizing15

Total Time1 55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 312kcal

Author: Liz Marek

Equipment

1 Instant Pot

Ingredients

1 3-5 pound Chuck Roast
2 Tablespoons Avocado Oil or Neutral Oil
3 Cloves Garlic
1 Tablespoons Fresh Thyme
4 Ounces Butter
½ Onion Sliced
½ Cup Beef Broth
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon Garlic Powder

Sauteed Potatoes & Carrots (optional)

1 Pound Potatoes Cubed
1 Pound Carrots Sliced into 1" Pieces
¼ Cup Water
2 Tablespoons Butter
1 teaspoon Salt
½ teaspoon Pepper

Instructions

For The Pot Roast

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

For The Sauteed Potatoes & Carrots (Optional)

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.
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 extra butter and season to taste.

Notes

Pat the meat completely dry before searing. Any moisture on the surface will steam the meat instead of browning it.
Don't skip the natural release. Quick releasing the pressure dries out the meat significantly.
The beef will be very dark and deeply browned after searing. That's exactly what you want — that's where all the flavor comes from.
If your roast is on the larger side (closer to 5 lbs), add an extra 10 to 15 minutes to the pressure cook time.
The braising liquid left in the Instant Pot makes an incredible gravy. Simmer it on the stovetop with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until thickened.
Leftovers keep in the refrigerator for up to 4 days. Store the beef with some of the braising liquid poured over it to keep it moist. Reheat gently on the stovetop with a splash of beef broth.
Wrap cooled leftovers tightly and freeze for up to 3 months.

Nutrition