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Delicious Instant Pot pot roast served with vegetables.

Instant Pot Pot Roast

A delicious and tender pot roast made quickly in the Instant Pot, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 lbs chuck roast Trimmed and cut into large chunks
  • 2 tbsp olive oil For sautéing
  • 1 cup beef broth Low sodium preferred
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic Minced
  • 1 large onion Chopped
  • 3 stalks celery Cut into chunks
  • 2 tbsp cornstarch To thicken gravy
  • 1 tbsp water For cornstarch slurry
  • Salt and pepper to taste

Method
 

Preparation
  1. Season the chuck roast with salt and pepper.
  2. Set the Instant Pot to sauté mode and add olive oil.
  3. Once hot, brown the roast on all sides, about 3-4 minutes per side.
  4. Remove the roast and set aside.
  5. Add onions, garlic, carrots, and celery to the pot; sauté for about 3 minutes.
Cooking
  1. Pour in the beef broth and Worcestershire sauce, and scrape up any browned bits from the bottom of the pot.
  2. Return the roast to the pot, lock the lid, and set to pressure cook on high for 60 minutes.
  3. Once finished, allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
  4. Remove the roast and vegetables; cover to keep warm.
Thickening the Gravy
  1. Turn the Instant Pot back to sauté mode.
  2. Mix cornstarch with water to create a slurry, then add to the pot.
  3. Stir until the gravy thickens, about 2-3 minutes.
Serving
  1. Slice the pot roast and serve with the vegetables and gravy on top.

Notes

For extra flavor, consider adding fresh herbs like thyme or rosemary to the broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.