instant pot roast beef recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best instant pot roast beef recipe

I love making pot roast in the Instant Pot because it turns a tough cut of beef into something tender and flavorful in under two hours. My whole family gets excited when they smell it cooking, and it is one of those meals that makes everyone gather around the table without any complaints. This recipe is perfect for busy weeknights or a cozy Sunday dinner, and it is packed with protein and vegetables, so I feel good about serving it to my kids. The Instant Pot does all the hard work, so I can set it and forget it while I help with homework or get other things done around the house. It is a real lifesaver for a mom who wants a home-cooked meal without spending all day in the kitchen.

Instant Pot Roast Beef

4.9 from 1543 votes

A classic pot roast made tender and juicy in the Instant Pot. This recipe uses a chuck roast and simple seasonings for a comforting meal that is ready in a fraction of the time of traditional cooking.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Roast

2-3 pound chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary

For the Vegetables

4 large carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
1 pound baby potatoes, halved

👨‍🍳Directions

1Season the chuck roast generously with salt and pepper on all sides.
2Turn the Instant Pot to the saute setting and add the olive oil. Once hot, sear the roast for 3-4 minutes per side until browned. Remove the roast and set aside.
3Add the sliced onion and minced garlic to the pot and saute for 2 minutes until fragrant.
4Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
5Return the roast to the pot. Sprinkle the thyme and rosemary over the top.
6Close the lid and set the valve to sealing. Cook on manual high pressure for 60 minutes.
7Allow the pressure to release naturally for 15 minutes, then do a quick release for any remaining pressure.
8Open the lid and add the carrots, celery, and potatoes to the pot. Close the lid again and cook on manual high pressure for 5 minutes.
9Quick release the pressure. Remove the roast and vegetables to a platter. Serve with the cooking liquid as a gravy.

🔧Equipment

Instant Pot
Cutting board
Chef’s knife
Measuring spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the cooking liquid after removing the roast. Simmer on the saute setting until thickened.

Watch Video Of How Instant Pot Roast Beef Works

This Instant Pot roast beef recipe has become a staple in my home because it delivers comfort food without the long wait. It is always a good idea for a family gathering or a simple weeknight meal, and the leftovers are just as good the next day. I hope you try it and see how easy and delicious it can be.

❓ Frequently Asked Questions About Instant Pot Roast Beef

1. Can I use a different cut of beef for this recipe?

Yes, you can use a bottom round or brisket, but chuck roast is best because it has enough fat to stay tender during pressure cooking.

2. Do I need to brown the meat first?

Yes, browning the meat is important for flavor. It creates a deep, rich taste that makes the pot roast so good.

3. Can I add other vegetables?

Absolutely. Mushrooms, parsnips, or turnips work well. Just cut them into similar sized chunks so they cook evenly.

4. How do I store leftovers?

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

5. Why did my roast turn out tough?

If the roast is tough, it likely needs more cooking time. Chuck roast needs at least 60 minutes to break down the connective tissue. Make sure you are using high pressure and letting it naturally release.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts