Best Ever Instant Pot Pot Roast is a classic comfort meal. The savory gravy drizzled over the fall apart meat and perfectly cooked veggies (no mushy veggies here!) will be a new family favorite meal!
Best Ever Chuck Roast Instant Pot Recipe
The Instant Pot (or electric pressure cooker) is totally my jam because I don’t have to be thinking about dinner when I am eating breakfast. 😉 I tossed this pot roast in at about 1:30 and by 4:00 I was photographing, drooling and feeding my 1 year old pieces of the meat faster than imaginable.
The best part? The veggies aren’t mush. There is a little extra step which may take a few more minutes, but 100% worth it in my book.
The secret to making Instant Pot Chuck Roast with veggies
The secret to cooking those veggies without getting them mushy? Cook them separately. I know, I know. With the Instant Pot we want to throw everything in and press a button. The cook times vary SO greatly between the roast and the veggies, though, that cooking them all together just isn’t a good idea.
So, cook the roast first. Pull the roast out and cover with foil and let it rest (this makes it even more tender). Then pop the prepped veggies in your steamer basket into the Instant Pot with the hot broth and liquid and pressure cook for an additional 4 minutes.
Because the liquid is already hot and boiling in there, the pot will come to pressure in no time! You can quick release with the veggies and because they are in our handy steamer basket, they can be pulled out easily!
Then, thicken that gravy. Boom, done!
Beef Chuck Roast Instant Pot ingredients
- Chuck Roast– I personally like the cut of a chuck roast- the final result is a very tender roast. You can use a brisket or a round roast if needed.
- Butter– Salted butter is what I always use- we will just need a little bit to help brown the roast before it gets pressure cooked.
- Beef Broth– I usually just use canned beef broth but you could use a bullion cube with water if that is all you have.
- Crushed Tomatoes– the tomatoes break down and add flavor to the gravy.
- Onion Soup Mix– you can use store brand or name brand Lipton onion soup mix- this really ads a lot of flavor to the gravy.
- Au Jus Seasoning/Gravy Mix– Again, this is for flavoring the gravy.
- Worcestershire sauce
- Parsley (dried) – you can use fresh, if you prefer and have it on hand.
- Red Potatoes– I prefer red potatoes because they are so easy to quickly cut, but you can use whatever potato you have on hand.
- Baby Carrots – baby carrots are great because there is no cutting required!
cornstarch for a thickening slurry- This will help thicken up that delicious gravy!
How to cook Chuck Roast in Instant Pot
Here are a list of tips to help you be successful with cooking a roast in your Instant Pot!
- Brown the roast before pressure cooking. You can brown the roast right in the Instant Pot on the Sauté MORE setting. Wait until the display reads HOT before adding some butter and then the roast. Brown on all sides, the roast is ready to flip when it is no longer sticking to the pot.
- Deglaze the pot with broth before pressure cooking. This means to pour liquid into the pot and scrape the bottom so there aren’t any stuck on bits of food.
- Pressure Cook on HIGH (either using the Manual or Pressure Cook button). For 3 lb roasts, pressure cook for 100 minutes. This is fall apart, melt in your mouth tender. If you need to use a bigger roast than that, I would suggest cutting the roast in half and then following the same cook time.
- For frozen roasts, add 20 minus to the cook time.
- Always, always allow for at least a 15 minute NPR. The longer the better though.
- Pull the roast out, cover with foil or place in another pot with a lid and let it rest.
- Cook the veggies in the broth- red potatoes halved and then each half quartered along with baby carrots. Cook on high pressure for 5 minutes with a quick release
- Turn the Instant Pot onto Saute and thicken gravy with a corn starch slurry.
Chuck Roast in Instant Pot FAQs
The longer you cook it the more tender it will be. I usually cook a 3 lb chuck roast for 100 min high pressure with a 30 minute NPR.
Yes! You’ll want to add 10-20 minutes to the cook time.
I don’t think one way is particularly better than the other, it is just whichever you prefer. Crockpot yields a very tender chuck roast but will take about 8 hours to get that fork tender meat. And Instant Pot will also give you tender roast but in about 2-3 hours total.
To a point, yes, but then it will start to get hard, dry and over cooked. That is one good thing about pressure cooking, it keeps all of the moisture in so it is nearly impossible to overcook your chuck roast.
How To Serve Instant Pot Chuck Roast
I hope you love this meal as much as me and my neighbors did!! Yes, this made so much I called my friend, Katie, and told her we were coming over for dinner.. and I was bringing the food! 😉
Looking for more Instant Pot Recipes?
Instant Pot Chuck Roast Recipe
- 3 lb chuck roast
- 2 tbs butter
- 32 oz beef broth
- 1 cup crushed tomatoes
- 1 packet onion soup mix
- 1 packet au jus seasoning/gravy mix
- 2 tsp Worcestershire sauce
- 1 tsp parsley dried
- 2 lb red potatoes
- 2 cups baby carrots
- cornstarch for a thickening slurry
- Turn the Instant Pot onto Saute MORE (or HIGH depending on your Instant Pot). Wait until the display reads HOT.
- While waiting for the Instant Pot to preheat, season all sides of the roast with salt and pepper, if desired.
- When the display reads HOT, add the butter. Proceed to brown each side of the roast. You’ll know it is time to flip when the roast no longer sticks to the bottom of the pot.
- Remove the browned roast and set aside.
- Pour the broth into the pot and scrape the bottom until it is clean.
- Add the crushed tomatoes, onion mix, au jus mix, Worcestershire sauce and parsley to the pot. Add the roast back into the pot.
- Cook on Manual HIGH for 100 minutes with a 15 minute NPR before manually releasing the pressure.
- While the Instant Pot is naturally releasing it’s pressure, wash and prep the veggies. I like to cut the potatoes in half, and then cut each half into four pieces. Place in your steamer basket.
- After the roast is finished, carefully remove the roast and place on a plate, cover with foil and rest.
- Place the steamer basket into the Instant Pot and cook on Manual HIGH for 4 minutes, quick release the pressure.
- Remove the veggies. Turn the Instant Pot onto Saute.
- Thicken the gravy with a corn starch slurry until it has reached your desired thickness.
- Roughly break up the meat, serve alongside the veggies with gravy drizzled on top.