Published . Last modified By Gary White
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Some days, you just don't have time for the slow cooker. You will be amazed at the tenderness and flavor of this pressure cooker pot roast recipe! With just 2 hours of cooking time, this recipe is perfect for busy days when you still want a hearty, delicious meal.
Originally posted on May 2, 2018; Updated content on May 28, 2024.
Why This Recipe Works
- Pressure Cooking Magic: The high pressure tenderizes the meat quickly, reducing the cooking time significantly while maintaining delicious flavor.
- Natural Pressure Release: Using a natural pressure release for meat ensures that the texture remains tender and juicy, avoiding the toughness that can result from a quick release.
- Flavorful Broth: Cooking the roast with aromatics and red wine infuses it with rich, deep flavors.
- Quick and Convenient: This pot roast recipe cooks in just 2 hours instead of 6+ hours in a slow cooker or 4-5 hours in an oven.
- Transport-Friendly: The Instant Pot is easy to transport, making it ideal for cooking at a different location, like a family gathering.
- Fall-Apart Tender: The pressure cooking method ensures the roast is perfectly cooked and falls apart with a fork.
When to (and NOT to) Use Quick Pressure Release
As we all know, there are two options at the end of cooking in a pressure cooker: natural or quick pressure release. So, how do you know when to use either? While I may not know the scientific reason, here's my single theory: Never ever use quick pressure release when cooking meat. I find that quick pressure release causes meat texture to change, becoming tough and chewy.
According to this article by The Kitchn, here are the rules:
- Use natural release whencooking meat, dried beans and legumes, rice, soup, and other mostly liquid foods.
- Use rapid release whenadding additional ingredients to the pot (like with a stew) or cooking eggs, vegetables, delicate foods, or ingredients that don't benefit from additional cooking time.
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Ingredients for Pressure Cooker Pot Roast
How to Make Pressure Cooker Pot Roast
And this is the AMAZING result...
Expert Tips
- Sear the Meat: Don't skip searing the roast. It locks in the juices and adds a depth of flavor.
- Deglaze Properly: Make sure to scrape up all the bits from the bottom of the pot after adding the red wine. This adds extra flavor to the broth.
- Use Fresh Herbs: Fresh thyme and rosemary provide a more robust flavor compared to dried herbs.
- Let It Rest: After cooking, let the roast rest for at least 15 minutes before pulling it apart. This helps retain the juices. I typically let it rest while cooking the veggies, waiting until step 12 of the recipe to pull it apart.
- Choosing the Right Pressure Release: I recommend that you always use natural release for meat to keep it tender.
- Adjusting Cooking Time: If your roast is smaller or larger than 4 lbs, adjust the cooking time accordingly. As a general rule, cook for 20 minutes per pound.
- Gravy Consistency: If you prefer a thicker gravy, you can add more cornstarch slurry after the vegetables are cooked.
FAQs
Can I add other vegetables? Yes! You can add parsnips, turnips, or mushrooms for additional flavors and textures.
Can I leave out the red wine? Yes, but substitute it with more stock and 1 tablespoon of vinegar – red wine vinegar if you have it.
Can I do a quick release instead of a natural pressure release? Trust me on this, and take the time to do a natural pressure release. I find that quick pressure releases cause meat texture to change, becoming tough and chewy.
★ Did you make this Pressure Cooker Pot Roast?
Please give it a star rating below!★
Pressure Cooker Pot Roast
Fall-apart tender pot roast in about 2 hours!
5 from 58 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours
Servings: 8
Calories: 567kcal
Author: Gary White
Ingredients
- 4 lb chuck roast
- 2 Tbsp. olive oil
- 2 yellow onions one chopped, one sliced
- 3 celery stalks sliced
- 8 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 2 Tbsp. garlic minced
- 1 cup red wine
- 2 cups beef broth
- 1 lb. medium carrots peeled, chunked
- 1 lb. red or gold potatoes peeled, roughly chopped
- 2 Tbsp. cornstarch
- ¼ cup water
- 1 tsp. sea salt
Instructions
Bring the chuck roast to room temperature and season it well with salt and pepper.
Heat the Instant Pot using the sauté setting. Once hot, add 2 tablespoons of olive oil, then sear the roast on both sides until browned. Set aside.
Add 1 chopped onion and 3 chopped celery stalks to the pot. Cook for 2 minutes until soft and translucent. Then add 2 tablespoons of minced garlic, 8 thyme sprigs, 1 rosemary sprig, and 1 bay leaf. Cook for another minute.
Pour in 1 cup of red wine to deglaze the pot, scraping up all the browned bits. Let the wine simmer for at least 2 minutes.
Return the roast to the pot and add 2 cups of beef broth. It is best if the roast is not completely submerged, so pour in a little less broth if necessary. Lock the lid and cook on high pressure for 75 minutes.
Once the cooking time is complete, let the pressure release naturally (about 30 minutes). Carefully remove the roast, cover it, and set it aside to rest.
Pour the cooking liquid into a separate container using a fine mesh strainer, then return it to the pot. Discard the aromatics.
Add 1 sliced onion, 1 lb. peeled and chunked carrots, and 1 lb. peeled and roughly chopped potatoes to the pot. In a small dish, combine 2 Tbsp. cornstarch with ¼ cup water to make a slurry. Add it to the pot along with one teaspoon of salt.
Lock the lid and cook on high pressure for 4 minutes, then quick-release the pressure. Using two forks, pull apart the roast. Add it back to the pot with the gravy and vegetables.
Video
Notes
Expert Tips
- Sear the Meat: Don't skip searing the roast. It locks in the juices and adds a depth of flavor.
- Deglaze Properly: Make sure to scrape up all the bits from the bottom of the pot after adding the red wine. This adds extra flavor to the broth.
- Use Fresh Herbs: Fresh thyme and rosemary provide a more robust flavor compared to dried herbs.
- Let It Rest: After cooking, let the roast rest for at least 15 minutes before pulling it apart. This helps retain the juices. I typically let it rest while cooking the veggies, waiting until step 12 of the recipe to pull it apart.
- Choosing the Right Pressure Release: I recommend that you always use natural release for meat to keep it tender.
- Adjusting Cooking Time: If your roast is smaller or larger than 4 lbs, adjust the cooking time accordingly. As a general rule, cook for 20 minutes per pound.
- Gravy Consistency: If you prefer a thicker gravy, you can add more cornstarch slurry after the vegetables are cooked.
FAQs
Can I add other vegetables? Yes! You can add parsnips, turnips, or mushrooms for additional flavors and textures.
Can I leave out the red wine?Yes, but substitute it with more stock and 1 tablespoon of vinegar – red wine vinegar if you have it.
Can I do a quick release instead of a natural pressure release?Trust me on this, and take the time to do a natural pressure release. I find that quick pressure releases cause meat texture to change, becoming tough and chewy.
Nutrition
Calories: 567kcal | Carbohydrates: 23g | Protein: 47g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 472mg | Potassium: 1364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9626IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 6mg
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Reader Interactions
Comments
Becky
Love how tender the pot roast was using this recipe.Reply
Penny Deluca
If I'm going to do all that I would rather do it the old way put all ingredients into a pot cover it set time for 5 hours now that is the easiest way
Reply
Marcia L Smith
I grew up using a crockpot, so I totally it. But then, I bought an Instant Pot, and happened to make this for friends, and it is the best roast I have ever made or have tried. Meat was fall apart tender, and everything was awesome! Each person went back for 2nds.Reply
patricia myers
Did your roast absorb the flavor? Going to try your recipe soon. Just made rump roast last night from a different recipe and the roast was tough and did not absorb the flavors. Just wondering if your meat absorbs the flavors in short cooking time. Thank you.
Reply
Chef Gary
Yes it does. And if you let it sit in the jous for a little while, it absorbs it even more. Let me know how it works!
Reply
Jann Catron
I found this recipe easy to follow and excellent when finish!See Also6 Ways to Tenderize a Tough Cut of MeatScience of Cooking: Ask the Inquisitive Cooks!How To Cook Chicken Breast in the Instant PotHow to make tender, juicy pulled pork in an Instant PotReply
Gary
Glad you enjoyed it!
Reply
Constance
Gary, what can I use instead of the red wine to deglaze and simmer?
Thanks
Reply
Gary
More stock, with 1 tablespoon of vinegar - red wine vinegar if you have it.
Reply
Larry
It says that it makes 20 servings....is that a typeo?
Reply
Gary
Not a typo. We typically do two servings per person, but it really depends on the person. Some family members eat one serving, some eat three! It averages out to feeding about 10 people.
Reply
Aswerve
What size is your pressure cooker? Mine is only 6 quarts and can only be filled 2/3 full. I'm worried this recipe will exceed its capacity.
Reply
Gary
We use a 6qt and haven't had any issues.
Reply
Kim
Followed the recipe exactly, but added more stock since I am using a 8qt IP. My husband and daughter ate the ENTIRE roast, and tons of carrots and red potatoes, and both were certain it was the best roast we EVER made. Thank you for posting consistently good recipies for the IP!Reply
Brenda
I cook this roast all the time and it’s amazing with SAUTÉED ONIONS, along with the carrots and potatoes!!
Reply
Mikey
Getting ready to try this recipe today. Pretty excited. Really enjoy your comeback answers to everyone's questions and comments.
Reply
Gary
Hope you enjoyed it!
Reply
Sue
I have a 2 pound roast, how long should I cook it????
Reply
Gary
I'd try 45 minutes.
Reply
Staci
So if I wanted to run home on my lunch break and do this, could I set the temp to "slow cook" setting and let it go for 4 hours on low with a similar result?
Reply
Gary White
I would actually recommend cooking as directed, then letting the pressure release naturally. Then it sit on "keep warm" for hours while you go back to work. I'm not a fan of the IP slow cook function.
Reply
John
The roast was so tender and so much flavor, the whole family loved it!Reply
Kathryn
This was so good! My family loved it! It’s definitely earned a place on our repeat list. Thanks for the great recipe!Reply
Matt
Best 👏pot👏Roast👏ever! Omg, total hit for a work dinner party!Reply
Sue R.
Unfortunately, this was not a hit. I will admit I did not have 8 thyme sprigs or 1 rosemary sprig (who does?) so I substituted dry dried thyme and rosemary. However, this recipe needs basic salt and pepper! The meat was stringy and flavorless. The gravy definitely needed a better spice blend; it had absolutely no flavor. Two tbl of corn starch was not enough to thicken the 3+ cups of liquid in this recipe; I added a slurry with 2 more Tbl and it did the trick. I'm disappointed.
Reply
Gary White
Sorry to hear it was not a hit! Fresh thyme and rosemary yield a very different flavor than dried herbs, so substituting will result in a different depth of flavor. As for the salt and pepper, the first step of the recipe states "Bring chuck roast to room temperature, then season well with salt and pepper." We typically do not add salt and pepper to the ingredient list unless a recipe calls for a specific amount. I apologize for any confusion that may have caused. I will update the recipe card to include a note about salt and pepper so that no one else misses that step. 🙂
Reply
Margaret
I felt exactly the same way. This meal was flavorless. Will not be making again.
Reply
Rebecca Flores
If I'm using a 2lb roast do I assume I can half the whole recipe?
Reply
Gary White
There is no need to halve the remaining ingredients unless you just want smaller portions. If you do halve the ingredients, I would recommend using the full amount of seasonings. The cook time may also be reduced. I have not tested this recipe with a roast that small, but I would suggest trying a 60 minute cook time instead of 75 minutes, with a natural pressure release.
Reply
ZK
What can I substitute if I can't use beef?
Reply
Gary White
Beef is essential to this particular recipe, as it is the main ingredient. I'd recommend trying a different recipe. You could try a google search for "Vegetarian Pot Roast".
Reply
Kim
By far the best pot roast I have made. Super easy and the beef comes out so tender. My husband enjoyed it so much. Will be making it for a small dinner party I am planning.Reply
Matthew Disalvatore
Not only the fastest pot roast I have ever made. (Less than half the time) also the best I've ever had. Shhhhh don't tell my mom.Reply
Jen M
I have a 3 pound roast. Should I reduce the cook time?
Reply
Gary White
I would cook it for the same amount of time as a 4 lb roast.
Reply
David Byers
Flavor was great! Times and methods listed were spot-on; meat was tender and potatoes were soft, but not mushy! I would love to find a way to elevate this to make it a little more exciting... or maybe a summer version?
Reply
Rebecca Lenz
You are a GENIUS, Gary!!! You have solved my huge problem of not being able to make a fall-apart, tender roast beef in the IP!! I tried several times, but the texture was just so weird. And wasn't really tender. I was on the verge of getting another Crockpot (that's how I always made my roasts in the past!!!). But I found this recipe with your simple solution of natural depressurization. My husband said this was my best roast ever!!! Thank you so much!Reply
jen b
Let me start by saying, "oh, that's so good!" I followed your recipe to the "t". It was awesome! My family absolutely loved it! Thank youReply
Valerie Miller
I use my IP alot. I have tried this recipe. So easy and delicious.Reply
Jess Benoit
I never cook beef because I can't ever cook it right. About 2 weeks ago, my husband randomly bought a roast & after Googling, I found this recipe. It came out so flipping good that he bought another one the other day & I'm making it tomorrow using this recipe again. THANK YOUReply
Gary White
That's awesome! Thanks for letting me know your success with it.
Reply
Frank Shoemaker
Great directions! Came out perfect.
Thank youReply
Stephanie
I got my instant pot for Christmas 2019 (it’s currently 10/20) and this recipe was the first recipe I found to give me the confidence to try a pressure cooked roast!!! It turned out AMAZING! I was worried about the whole venting thing but it worked!!
Thank you soooooo much!!!
I started with a frozen chuck roast after we got home from church and defrosted it in the microwave and then followed the recipe from there. It was so good.Reply
Linda
Made this tonight in my Ninja Foodi. Delicious!!
Reply
Linda
This recipe was easy and full of flavor. I also learned a lot about techniques for using the pressure cooker.Reply
Karl
Please put mentions of salt and pepper into the recipe
Reply
Gary White
It will vary based on your taste preference.
Reply
Kiley
I've had an instant pot for over a year now and haven't been able to get perfect roast until now! this recipe was perfect. I will never use quick release while cooking meat again. My roast was smaller only 2.5 pounds so I cooked for 45 then 30 minutes for natural release!Reply
Stephanie
Worked perfectly on London Broil.Reply
Gary White
Glad to hear it!
Reply
Debbie
Silly question....when doing the natural release,...do I leave it on the keep warm setting or turn it off completely? I am making this now.....🙂Reply
Gary White
Sorry for the delayed response. You would almost always use keep warm unless otherwise stated. I hope you liked it!
Reply
Rosemarie Rogers
Made it last night! My fiance & I are LOVING it!!! TY!!! Do you have an insta-pot stuffed cabbage recipe???
Reply
Gary White
Glad you enjoyed it! We do not have a stuffed cabbage recipe.
Reply
Chuck & Jackie
My wife and I followed your recipe and were astounded at how delicious the results were.
This recipe is now saved in our file of favorites. Thank you for publishing it and thanks for the option of choosing the amount of servings. Chuck and JackieReply
Casey
How long do you think a 7 pound roast with a bone in would need to cook?
Reply
Gary White
That's a big roast! I don't prefer bone-in roasts to be cooked in an IP. I feel like the bone needs dry heat rather than being submerged in liquid.
Reply
Connie
I find your recipe every time I make a roast…turns out terrific. Natural release is very important…thank you for the recipe.Reply
Shelley B
Made this last night using a sirloin tip roast and it was excellent! Definitely keeping this recipe handy!Reply
MzCrz
I am about to make this and have only just bought my pot. I have a very simple question and one that everyone else seems to know the answer to.....when all is finished and the meat is pulled apart do you upend and drain it all, then pick apart all the separate components to put on the plate? Or do you pick everything out and drain it separately? I am a visual person and would've liked to have seen the complete process to the plate. However it sounds brilliant and I'd love to try it!
Reply
Allan
Tried it and loved it!Reply
Xandria
I followed your recipe exactly and the meat was tender and flavorful. Thank you and I will make again!Reply
Melissa
Would this work with a round roast? About 4/5 pounds..
Reply
Gary White
It would work, but round roasts are not as tender as chuck roasts, so the results will vary.
Reply
Randy
Extremely tender meat and very tasty!Reply
5 from 58 votes (33 ratings without comment)
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