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The Ultimate Instant Pot Pot Roast
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4.38 from 8 votes

Instant Pot Pot Roast

This Instant Pot Pot Roast is the BEST EVER: tender, juicy beef that melts in your mouth accompanied by potatoes & carrots - it's comfort food at its best!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: boneless chuck, carrots, gravy, pot roast, potatoes
Servings: 8 servings
Calories: 342kcal
Author: Taylor Stinson


  • 2 tbsp olive oil
  • 2 lb boneless chuck roast
  • Salt & pepper, to taste
  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 1 packet onion soup mix
  • 4 cloves garlic, minced
  • 1 tbsp Worcestershire
  • 2 yellow onions, chopped
  • 4 Yukon gold potatoes, chopped
  • 4 carrots, chopped
  • 3 sprigs fresh thyme or 1 tsp dried thyme
  • 2 sprigs fresh rosemary or 1 tsp dried rosemary

Cornstarch slurry

  • 1 tbsp water
  • 1 tbsp cornstarch


  • Turn the Instant Pot on to saute mode and season beef all over with salt & pepper, coating generously. After a few minutes, add the olive oil and wait until oil is hot to add chuck roast. Sear on four sides for 2-3 minutes each side until browned.
  • Remove roast from heat and add red wine, simmering another 2 minutes until pot is deglazed. Turn Instant Pot off, then add beef broth, chuck roast, onion soup mix, garlic, Worcestershire, onions, potatoes, carrots and herbs, in that order.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 40 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 40 minutes.
  • Let the pressure naturally release (should take about 15 minutes). Open the lid when pressure gauge has dropped and the lid opens easily.
  • Gently remove vegetables and set on a platter, then shred the pot roast before adding to the veggies. Meanwhile, mix the water and cornstarch together in a small bowl to form a slurry.
  • Turn the Instant Pot back to saute mode and stir in slurry, bringing the juices to a boil to make the gravy. Simmer for 5 minutes or so until thickened, then pour over pot roast and veggies. Serve and enjoy!



Calories: 342kcal | Carbohydrates: 21g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 602mg | Potassium: 945mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5128IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 6mg