Easy Instant Pot Pot Roast: Fork-Tender Dinner Fast!

Name: Easy Instant Pot Pot Roast: Fork-Tender Dinner Fast!
Yield: 8 servings
Ingredients: 4 pound boneless beef chuck roast; 2½ teaspoons salt; 1 teaspoon pepper; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 3 tablespoons tomato paste; 2 tablespoons balsamic vinegar; 2 medium onions (cut into 1-inch/2.5cm pieces); 3 stalks celery (finely diced); 3 cups chopped leeks (white and light green parts—1 large leek); 8 cloves garlic (peeled and smashed); ½ cup red wine (can also substitute beef stock); 1 cup beef stock; 1 teaspoon chicken base (or 1 bouillon cube); 1 teaspoon sugar; 1 tablespoon Worcestershire sauce; 1 bay leaf; 1 teaspoon dried thyme (or 3 sprigs fresh); 4 medium carrots (cut into large chunks); 1 pound baby potatoes

Recipe by Charlotte · Updated June 1, 2026

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Tested5× before publishing

Hey friends! I know we’re all looking for those cozy, comforting meals that just feel like a hug, but sometimes the traditional versions take *forever*. Well, I’ve been perfecting this instant pot pot roast, and seriously, it delivers all that classic, fall-apart goodness in a fraction of the usual time. I’ve made this more times than I can count, tweaking until it was absolutely perfect for busy weeknights.

This recipe creates the most tender chuck roast and a rich, savory gravy that coats sweet carrots and soft potatoes. It’s the kind of meal everyone gathers around the table for, feeling satisfied and warm. Plus, most of the magic happens in your Instant Pot, so you can set it and walk away. That’s a win in my book!

Why This Instant Pot Pot Roast is a Weeknight Win

Ok, so we all love a good pot roast, right? The smell filling the house, the tender meat… but a traditional one means hours simmering away. That’s just not always possible during busy weeks. That’s exactly why I love using the Instant Pot for this. It takes a classic, comforting dish and makes it totally doable.

The Instant Pot does a fantastic job of breaking down the tough fibers in a chuck roast, turning it into something spoon-tender in a fraction of the time. You get all that deep, rich flavor infused into the meat and vegetables, and a luscious gravy, without babysitting a pot on the stove for hours. It’s like magic, but it’s just physics and pressure!

Keys to a Seriously Flavorful Pot Roast

Alright, so we want flavor, right? First up: searing the beef. Don’t rush this step! Getting a good, brown crust on the outside of your chuck roast adds so much depth. It builds that foundational taste that makes pot roast so satisfying. Secondly, the vegetables we sauté – onions, celery, leeks, and garlic – they’re not just filler. They create the aromatic base for our gravy, giving it that complex, savory goodness.

Then there’s the deglazing. Pouring in the red wine (or more beef stock) and scraping up all those browned bits from the bottom of the pot is crucial. That’s where all the concentrated flavor lives! Letting the wine reduce also helps to deepen its character before we add the rest of the liquids and seasonings. Every step here builds on the last to give you that incredible, comforting taste.

Getting Started with Your Instant Pot Pot Roast

If you’re new to Instant Pot cooking, this instant pot pot roast is a fantastic recipe to start with. The steps are straightforward, and the results are incredibly rewarding. Just remember to always make sure your sealing ring is properly in place and the lid is locked before you start pressure cooking. Also, when it comes to releasing pressure, the natural release followed by a quick release is key for this dish. The first natural release helps keep the meat extra tender, and the second ensures your vegetables cook perfectly without turning to mush. You’ve got this!

Why This Recipe Works

The Instant Pot's high-pressure cooking rapidly tenderizes tough cuts of meat like chuck roast by breaking down collagen much faster than traditional braising. Searing the meat and sautéing aromatics beforehand builds a foundational layer of flavor, while the deglazing step incorporates all those delicious browned bits into the rich gravy. The two-stage cooking method ensures both the beef and the root vegetables reach their ideal tenderness without overcooking.

This pot roast is so comforting, it’s like a warm hug in a bowl, and the Instant Pot makes it completely weeknight friendly!— Charlotte

Prep 30Cook 80Yield 8 servings

Ingredients

4 pound boneless beef chuck roast
2½ teaspoons salt
1 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 medium onions (cut into 1-inch/2.5cm pieces)
3 stalks celery (finely diced)
3 cups chopped leeks (white and light green parts—1 large leek)
8 cloves garlic (peeled and smashed)
½ cup red wine (can also substitute beef stock)
1 cup beef stock
1 teaspoon chicken base (or 1 bouillon cube)
1 teaspoon sugar
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme (or 3 sprigs fresh)
4 medium carrots (cut into large chunks)
1 pound baby potatoes

Instructions

Prep the Beef Gently pat the beef chuck roast dry with a paper towel. Season it generously all over with the salt and pepper. Sprinkle the flour evenly on both sides of the roast, then shake off any extra flour.
Sear the Roast Turn your Instant Pot to the Sauté setting. Add the olive oil. Carefully place the prepared roast into the pot. It will be a snug fit! If your roast is too big, you might need to cut it into a couple of pieces and sear them one at a time. Let the meat sear, undisturbed, for about 6 minutes, until a lovely brown crust forms. Use a meat fork to flip it over and sear the other side for another 6 minutes. (While the beef is searing, now is a great time to prep your vegetables!)
Sauté the Aromatics Remove the seared roast from the pot and set it aside. Add the tomato paste, balsamic vinegar, onions, celery, leeks, and garlic to the pot. Season with a little more salt and pepper. Sauté these vegetables for about 5 minutes, stirring often, until they start to soften and become fragrant.
Deglaze and Add Liquids Pour in the red wine (or extra beef stock, if you prefer not to use wine). Stir and cook, scraping up any browned bits from the bottom of the pot, until the wine has reduced by about half. Then, stir in the beef stock, chicken base, sugar, Worcestershire sauce, bay leaf, and dried thyme. Carefully return the seared beef to the pot.
First Pressure Cook Seal the Instant Pot lid and make sure the venting knob is set to 'Sealing'. Cook on Manual High Pressure for 40 minutes. Once the cooking cycle finishes, let the pot do a Natural Release for 10 minutes. This means don't touch the pot or the steam release valve for 10 minutes after the timer goes off.
Add Veggies & Second Pressure Cook After 10 minutes of natural release, carefully move the valve to the 'Venting' position to quick-release any remaining pressure. Once the pressure indicator drops down and it’s safe, open the pot. Stir in the carrots and baby potatoes. Close the lid again, making sure it’s sealed, and cook on Manual High Pressure for another 5 minutes. Again, let it Natural Release for 10 minutes before turning the valve to the venting position. Serve hot and enjoy!

Tested Tip

For the best flavor and texture, make sure to cut your carrots and potatoes into larger, uniform chunks. Smaller pieces tend to get too soft during the second pressure cooking cycle, especially if they are cut unevenly.

Why This Instant Pot Pot Roast is a Weeknight Win

Keys to a Seriously Flavorful Pot Roast

Getting Started with Your Instant Pot Pot Roast

Make It Yours

Herb Swaps — Instead of dried thyme, try a mix of fresh rosemary and thyme sprigs. Just pop them in with the bay leaf in step 4. Remove them before serving.
Add Mushrooms — For an earthier flavor, sauté a cup of sliced cremini mushrooms with the onions and celery. They'll soak up all that wonderful gravy!
Spicier Kick — A pinch of red pepper flakes (about ¼ teaspoon) added with the garlic can give a subtle warmth if you like a little heat in your comfort food.
Thicker Gravy — If you prefer a thicker gravy, remove the roast and veggies after cooking. Use the 'Sauté' setting to bring the liquid to a simmer, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until thickened.

FAQ

Can I use frozen chuck roast?

It's best to use a thawed chuck roast for this recipe. Searing frozen meat isn't really possible, and it would also increase the cooking time significantly, which might affect the texture of the other ingredients.

What if I don't have red wine?

No problem! You can simply substitute the red wine with an equal amount of beef stock. You'll still get a wonderful, rich flavor.

My Instant Pot says 'BURN'. What do I do?

A 'BURN' error usually means something is stuck to the bottom of the pot. Immediately turn off the Instant Pot, let it cool a bit, and carefully remove the food. Check for stuck bits, deglaze thoroughly, and ensure enough liquid. Often, scraping the bottom really well after searing and before pressure cooking prevents this.

Can I make this ahead of time?

Absolutely! Pot roast is often even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.