Best Beef Roast Instant Pot Recipe

Published: Apr 18, 2022 Modified: May 18, 2022 by

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Once you try my Instant Pot Roast Beef, you will never fuss over making pot roast again! My recipe for pressure cooker pot roast is tender, juicy, and large enough to feed a hungry family, all in just over 1 hour using simple ingredients.

Jump to:

• Best Instant Pot Roast Beef
• Instant Pot Chuck Roast
• Perfect Cut of Roast Beef
• How to Cook a Roast in the Instant Pot
• Pressure Cooker Roast FAQs
• Instant Pot Beef Roast Tips
• Instant Pot Beef Recipes
• 📌 Pin it for later!
• 📋 Recipe
• 💬 Reviews

Best Instant Pot Roast Beef

Is there anything more comforting than pot roast? Not only is it the ultimate trip down memory lane, but nothing else is as cozy and warm as a beautiful, shred-with-a-fork roast. My Instant Pot recipe uses simple, budget-friendly ingredients. It's perfect for serving your family or entertaining guests!

This easy pot roast recipe saves time and keeps you from having your oven on for half the day. Instead, you only need just over an hour to complete the dish, and I guarantee your meat will come out as juicy and tender as if it were in the oven all day!

If you're worried your pot roast will lose flavor in a pressure cooker, trust me, it won't! The pressure from the Instant Pot intensifies the flavors and blends them together wonderfully.

Instant Pot Chuck Roast

Typically, a chuck roast would take many hours of low and slow cooking for a perfectly cooked roast. With the Instant Pot, you're saving hours of time, and the result is tender and succulent meat finished with a rich liquid that's perfect for making gravy to slather on top!

My Instant Pot pot roast recipe is so simple and easy to make, you can make it all year round. But, it makes a great addition to a holiday table or as a cold winter's night meal. I know you'll love it!

Perfect Cut of Roast Beef

Choose a cut of beef with plenty of marbling and fat for a pot roast recipe like this one. Here are three of my favorite options:

• Chuck roast is the most common cut of beef used for pot roast. It becomes so tender after low and slow cooking (and in the Instant Pot, too!). It has plenty of marbling, which makes it juicy after cooking and adds flavor to the drippings. Cooked just right, a chuck roast is melt-in-your-mouth delicious!
• A bottom or top round cut of beef is what is used when making roast beef. This cut comes from the rear of the cow, which means it's leaner than both brisket and chuck roast. I like to add a little more fat to the Instant Pot when I use this cut to keep it moist (just use a little oil or butter).
• Brisketis a little pricier than chuck roast, but it has a lot of connective tissue that makes it tender after a long day of being cooked slowly (check out our Slow Cooker Brisket). It's also perfect for cooking in the Instant Pot.
• Check out my perfect cuts of beef guide.

How to Cook a Roast in the Instant Pot

1. Cut yourboneless chuck roast in half. Season one side of each half generously withsalt. Set your Instant Pot to saute mode and addvegetable oil. Once hot, add one-half of the roast to the pot salted side down. Sear for 4 minutes, then flip and sear the opposite side for another 4 minutes. Remove, set aside, and repeat with the other half of the roast.
2. Add morevegetable oil to the pot along with mincedgarlic and onion. Saute for 3 to 4 minutes, stirring often, until soft and fragrant. Then, addred wine. Saute for another 5 minutes, stirring frequently, until the liquid of the wine reduces by half.
3. Return both halves of the roast to the pot along withbeef broth,tomato sauce,rosemary,thyme, andsalt and pepper. Stir together and submerge the roast in the liquid. Add the lid back to the pot and set the timer for 60 minutes. Then, let it naturally release the pressure for 20 minutes.After 20 minutes, you can release the vent to get rid of any excess steam before removing the lid. Remove the meat from the pot and set aside.
4. Skim the top of the liquid with a ladle to remove any excess fat, and discard. Then, addcorn starch tobeef broth and stir until combined. Slowly add the cornstarch slurry to the Instant Pot and stir until the mixture thickens. Pour the sauce into a serving dish to use as a gravy over your roast.

Pressure Cooker Roast FAQs

How long does it take to cook roast beef in an Instant Pot?

You will need to cook for 20 minutes per pound. Depending on the size of your roast, you can adjust accordingly! For this recipe, I use a 3 pound roast and recommend cooking it for 60 minutes.

Can I use frozen chuck roast in an Instant Pot?

You can use a frozen chuck roast to make Instant Pot Pot Roast. Simply add about 20-30 minutes to your pressure cooking time if cooking a frozen roast. There is no need to sear it first; just rub the seasoning on the frozen roast and pressure cook as instructed. You can reverse sear the roast after it's done following the same instructions as our Instant Pot Prime Rib.

Can you overcook roast beef in an Instant Pot?

If you follow the recipe directions and use your Instant Pot correctly, you should have a tender roast each time. Make sure to cook for approximately 20 minutes per pound, and if you aren't certain whether your roast is done or not, check it with a meat thermometer before you take it out of the Instant Pot.

How do you thicken the drippings of pot roast?

You can make the beef gravy right in the Instant Pot while the pot roast rests using a cornstarch slurry. This is one of the best ways to thicken a sauce. Simply mix equal parts water and cornstarch (start with 1 Tablespoon each) until it forms a paste, then add it to the drippings and mix together. This will thicken the drippings into a gravy.

How long does roast beef last after it is cooked?

Pot roast can last for up to 5 days in a sealed and airtight container in the refrigerator.

Discover more ways to cook chuck roast with my best roast beef recipes!

Instant Pot Beef Roast Tips

• It's important to let the pressure release naturally. Leave it for another 20 minutes after cooking to allow it to release.
• After 20 minutes, feel free to release the vent to release any extra steam and allow you to open the lid.
• Don't skip searing the beef - this helps lock in the flavor!
• Halving the roast helps cut down on the cooking time and allows you to distribute the seasoning more evenly. This will give you a more flavorful dish.

Instant Pot Beef Recipes

• Instant Pot Goulash
• Italian Wedding Soup
• Beef Stroganoff
• Instant Pot Short Ribs
• Instant Pot Lasagna

There's nothing better than Instant Pot Beef Recipes!

My favorite dessert to serve with roast beef recipes is this mini pavlova recipe. It's the perfect ending to a great meal.

Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!

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📋 Recipe

Amazing Instant Pot Roast Beef Recipe

Learn how to make the most amazing Instant Pot Pot Roast! Tender and juicy with a rich beef gravy, this is the best pressure cooker roast.

Prep Time 15 mins

Cook Time 1 hr

Venting time 20 mins

Total Time 1 hr 35 mins

Course: Main Course

Cuisine: American

Keyword: instant pot chuck roast, Instant Pot Pot Roast, Instant pot roast beef, Pressure Cooker Pot Roast

Servings: 6

Calories: 747 kcal

• 6 qt. Instant Pot

• 3 pound boneless chuck roast
• 2 Tablespoons vegetable oil divided
• 6 cloves garlic minced
• 1 onion minced
• ⅓ cup red wine substitute extra beef broth if you don't want to use wine
• 1½ cups beef broth
• 15 ounce can tomato sauce
• 1½ teaspoon kosher or sea salt divided
• ½ teaspoon pepper
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 2 Tablespoons cornstarch

• Cut your boneless chuck roast in half. Season one side of each half generously with salt. Set your Instant Pot to saute mode and add vegetable oil. Once hot, add one half of the roast to the pot salted side down. Sear 4 minutes, then flip and sear the opposite side for another 4 minutes. Remove, set aside, and repeat with the other half of the roast.

  3 pound boneless chuck roast, 2 Tablespoons vegetable oil, 1½ teaspoon kosher or sea salt

  

• Add more vegetable oil to the pot along with minced garlic and onion. Saute for 3 to 4 minutes, stirring often, until soft and fragrant. Then, add red wine. Saute for another 5 minutes, stirring frequently, until the liquid of the wine reduces by half.

  6 cloves garlic, 1 onion, ⅓ cup red wine

  

• Return both halves of the roast to the pot along with beef broth, tomato sauce, rosemary, thyme, and salt and pepper. Stir together and submerge the roast in the liquid. Add the lid back to the pot and set the timer for 60 minutes. Then, let it naturally release the pressure for 20 minutes.

  After 20 minutes, you can release the vent to get rid of any excess steam before removing the lid. Remove the meat from the pot and set aside.

  1½ cups beef broth, 15 ounce can tomato sauce, 1½ teaspoon kosher or sea salt, ½ teaspoon pepper, 4 sprigs fresh thyme, 1 sprig fresh rosemary

  

• Skim the top of the liquid with a ladle to remove any excess fat, and discard. Then, add corn starch to beef broth and stir until combined. Slowly add the cornstarch slurry to the Instant Pot and stir until the mixture thickens. Pour the sauce into a serving dish to use as a gravy over your roast.

  1½ cups beef broth, 2 Tablespoons cornstarch

  

• It's important to let the pressure release naturally. Leave it for another 20 minutes after cooking to allow it to release.
• After 20 minutes, feel free to release the vent to release any extra steam and allow you to open the lid.
• Don't skip searing the beef - this helps lock in the flavor!
• Halving the roast helps cut down on the cooking time and allows you to distribute the seasoning more evenly. This will give you a more flavorful dish.

Calories: 747 kcal | Carbohydrates: 12 g | Protein: 67 g | Fat: 46 g | Saturated Fat: 23 g | Cholesterol: 234 mg | Sodium: 613 mg | Potassium: 1261 mg | Sugar: 1 g | Vitamin A: 90 IU | Vitamin C: 5 mg | Calcium: 84 mg | Iron: 7.7 mg

About Isabel Laessig

Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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