Making a perfect roast doesn’t require hours in the oven. The Instant Pot changes everything. It tenderizes tough cuts of meat quickly under pressure. You’ll get juicy, flavorful results in a fraction of the time. This guide walks you through every step. Follow along for a foolproof recipe.
Ingredients for Instant Pot Roast
Gather these simple ingredients. They serve 6-8 people.
- 3-4 pounds chuck roast or beef brisket, trimmed of excess fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into 2-inch chunks
- 1 pound baby potatoes or Yukon gold potatoes, halved
- 2 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional; substitute with more broth)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons cornstarch (for gravy)
- ¼ cup cold water (for slurry)
These ingredients create bold flavors. The roast absorbs them during cooking. Adjust salt if using regular broth.
Step-by-Step Instructions
Prep takes 15 minutes. Cooking takes about 90 minutes total. Let’s start.
Step 1: Season the Roast
Pat the roast dry with paper towels. This helps browning. Rub salt and pepper all over it. Let it sit at room temperature for 20 minutes. Seasoning now boosts flavor.
Step 2: Sear the Meat
Set your Instant Pot to Sauté mode. Add olive oil. Wait until it shimmers. Sear the roast on all sides for 3-4 minutes per side. It should form a golden crust. Remove and set aside. This step locks in juices, called the Maillard reaction.
Step 3: Sauté Aromatics
Keep Sauté mode on. Add onions. Cook for 3 minutes until softened. Stir in garlic for 30 seconds. It releases aroma without burning. Add tomato paste. Stir for 1 minute. Deglaze with red wine or broth. Scrape up browned bits. These add deep flavor.
Step 4: Add Vegetables and Liquid
Turn off Sauté. Place roast back in the pot. Add carrots, potatoes, thyme, and bay leaves around it. Pour in remaining broth and Worcestershire sauce. Liquid should cover meat halfway. Don’t submerge fully.
Step 5: Pressure Cook
Secure the lid. Set valve to Sealing. Cook on High Pressure for 60 minutes for a 3-pound roast (add 5 minutes per extra pound). Let pressure release naturally for 20 minutes. Then quick release any remaining pressure. Open carefully.
Step 6: Make Gravy
Remove roast and veggies to a platter. Tent with foil. Switch to Sauté. Mix cornstarch with cold water for slurry. Stir into pot juices. Simmer 2-3 minutes until thickened. Taste and adjust seasoning. Slice roast against the grain. Serve with gravy.
Your roast is ready. It pulls apart easily. Pairs well with mashed potatoes or crusty bread.
Tips for the Best Instant Pot Roast
Success comes from small details. Here are key tips.
- Choose the right cut. Chuck roast shines here. It’s marbled and becomes tender under pressure.
- Don’t skip searing. It builds flavor no Instant Pot magic can replace.
- Natural pressure release matters. It prevents dry meat.
- Cut veggies large. Small pieces turn mushy.
- For thicker gravy, use arrowroot instead of cornstarch if gluten-free.
- Leftovers? Shred for sandwiches. They reheat perfectly.
- Store in airtight containers. Refrigerate up to 4 days. Freeze for 3 months.
Common Mistakes to Avoid
Even pros slip up. Avoid these pitfalls.
- Overcrowding the pot. Leave space for steam.
- Skipping the broth. Pressure needs liquid.
- Cutting meat too soon. Resting redistributes juices.
- Ignoring pot size. Use 6-quart or larger for 3+ pound roasts.
- Forgetting to deglaze. Burnt bits trigger the burn notice.
Follow these, and you’ll nail it every time.
Why Use an Instant Pot for Roast?
Traditional roasts take 4-6 hours. Instant Pot cuts it to 90 minutes. Pressure cooking breaks down collagen fast. It mimics slow cooking but speeds it up. No babysitting required. Energy-efficient too. Perfect for weeknights or holidays.
Flavor rivals Dutch oven methods. The sealed environment traps steam and aromas. Result? Melt-in-your-mouth beef.
Variations to Try
Customize your roast.
- Pot Roast with Root Veggies: Swap potatoes for parsnips and turnips.
- Asian-Inspired: Use soy sauce, ginger, and hoisin instead of Worcestershire.
- Mexican Style: Add chipotle, cumin, and cilantro. Serve in tacos.
- Vegetarian Option: Use mushrooms and lentils for plant-based “roast.”
- Wine-Free: Double broth and add balsamic vinegar.
These tweaks keep it fresh.
Nutrition Information
Per serving (about 6 ounces meat plus veggies):
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 15g
- Fiber: 3g
- Sodium: 800mg (varies by broth)
Balanced meal. High protein keeps you full.
FAQs
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Can I use a frozen roast in the Instant Pot?
Yes, but add 20-30 minutes to cook time. Sear after thawing for best results. Frozen works in a pinch.
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What if my Instant Pot gives a burn notice?
Deglaze thoroughly. Add more liquid. Layer veggies under meat, not on top. Scrape bottom clean before sealing.
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How do I make it more tender?
Cook longer: 75 minutes for very tender. Or use rump roast, though chuck is ideal.
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Can I add celery or other veggies?
Absolutely. Add celery with carrots. Mushrooms too. Keep hearty veggies for pressure cooking.
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Is this recipe gluten-free?
Yes, if using gluten-free broth and tamari instead of Worcestershire. Cornstarch is naturally gluten-free.