This easy Instant Pot pot roast and potatoes recipe delivers a tender 3-pound beef chuck roast, buttery baby potatoes, and sweet carrots in about 1 hour 45 minutes to 2 hours. The roast cooks under High Pressure for 45 minutes, rests through a 15-minute natural release, and the vegetables cook afterward for 5 minutes so they stay pleasantly firm instead of turning to mush.
Seasoned with kosher salt, black pepper, garlic, Worcestershire sauce, tomato paste, and thyme, this pressure cooker pot roast has the deep, comforting flavor of a slow Sunday dinner without an all-day wait. Serve it with the cooking liquid or make a quick cornstarch gravy for a rich, spoonable sauce.
Jump to RecipeWhy You’ll Love This Recipe
There is a reason pot roast remains a favorite dinner-table classic: it combines tender beef, hearty vegetables, and a savory sauce in one deeply satisfying meal. The Instant Pot shortens the cooking process while still giving the chuck roast time to become soft enough to slice or pull apart with a fork.
This method also solves one of the most common pot roast problems. Instead of putting the potatoes and carrots in for the entire pressure-cooking cycle, you add them after the roast finishes. Five minutes under pressure gives them a tender center and intact edges.
The flavor begins with a proper sear. Browning the meat creates savory caramelized bits, while onion, garlic, tomato paste, Worcestershire sauce, and thyme build a broth that tastes much more complex than the short ingredient list suggests.
If you enjoy comforting pressure cooker meals, you may also like this Instant Pot chicken spinach soup for another cozy dinner option.
Ingredients You’ll Need
The best cut for this recipe is a boneless beef chuck roast weighing about 3 pounds. Chuck contains enough marbling and connective tissue to become richly tender during pressure cooking, making it a better choice here than a very lean cut.
- Beef chuck roast: Choose a roast with visible marbling and trim only thick exterior pieces of fat.
- Seasonings: Kosher salt, black pepper, dried thyme, garlic, tomato paste, and Worcestershire sauce create the savory flavor base.
- Aromatics and liquid: Yellow onion and low-sodium beef broth flavor the cooking liquid without making it overly salty.
- Vegetables: Baby Yukon Gold or red potatoes and large carrot pieces hold their shape well when added after the roast.
- Optional finishing ingredients: Fresh parsley adds color, while cornstarch and cold water turn the broth into gravy.
Use low-sodium broth because the Worcestershire sauce, seasoned beef, and reduced cooking liquid all contribute salt. You can adjust the final seasoning after cooking rather than trying to correct an overly salty pot.
For a more traditional dinner idea using familiar roast flavors, take a look at our easy pot roast dinner as well.
How to Make It Step-by-Step
Step 1: Pat the chuck roast thoroughly dry with paper towels. Sprinkle the kosher salt and black pepper over every side, pressing the seasoning lightly into the meat so it stays in place during searing.
Step 2: Select Sauté on the Instant Pot and add the olive oil. Once the oil is hot, place in the roast and brown it for about 3 to 4 minutes per side, turning it only when a deep brown crust has formed.
Step 3: Transfer the browned roast to a plate. Add the onion to the pot and cook for 2 to 3 minutes, stirring occasionally, then add the minced garlic and cook for about 30 seconds until fragrant.
Step 4: Pour the low-sodium beef broth into the pot and scrape the bottom carefully with a wooden spoon. This deglazing step loosens the browned bits and helps reduce the chance of a burn warning during pressure cooking.
Step 5: Stir in the Worcestershire sauce, tomato paste, and dried thyme. The tomato paste gives the broth body and a subtle savory sweetness, while Worcestershire sauce adds depth to the beef flavor.
Step 6: Return the chuck roast and any juices on the plate to the pot. Lock the lid, move the valve to Sealing, and cook on High Pressure for 45 minutes.
Step 7: When the cooking time ends, leave the Instant Pot undisturbed for a 15-minute natural pressure release. Carefully release any remaining pressure afterward, keeping your hands and face away from the steam.
Step 8: Remove the roast to a clean cutting board or platter. Add the potatoes and carrots to the cooking liquid, arranging the larger pieces toward the bottom when possible, then cook on High Pressure for 5 minutes.
Step 9: Perform a quick pressure release as soon as the vegetable cooking cycle ends. Check the potatoes and carrots with a fork; they should be tender but not falling apart.
Step 10: Slice the roast against the grain for neat portions, or shred it if it is especially tender. Spoon the vegetables and some cooking liquid over each serving, then finish with chopped fresh parsley.
Step 11: For optional gravy, switch the Instant Pot to Sauté. Whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl, pour the slurry into the hot liquid, and simmer for 1 to 2 minutes until thickened.
Pro Tips for Tender Pot Roast
Drying the roast before seasoning is a small step with a big effect. Excess surface moisture causes steaming instead of browning, so take a moment to pat the meat dry on all sides.
Avoid overcrowding the Instant Pot during searing. If your roast is wide or the pot is small, brown it in batches or cut it into two large pieces; the goal is to give each surface enough contact with the hot insert.
Deglaze thoroughly before locking the lid. Run a wooden spoon across the entire bottom, paying special attention to corners where bits of tomato paste or browned beef may cling.
Keep the potatoes and carrots in large pieces. Small chunks can become overly soft during the second pressure cycle, while halved baby potatoes and 2-inch carrot pieces provide a better balance of tenderness and structure.
Chuck is the preferred cut because its marbling becomes succulent under pressure. A 3- to 4-pound chuck roast is typical, although brisket or round roast can be used when necessary; the final texture and richness may vary.
Fresh thyme or rosemary can replace the dried thyme if desired. Add delicate fresh herbs near the end for a brighter flavor, or use a small amount during cooking and reserve extra parsley for serving.
For another warm bowl of comfort, pair this dinner with our Instant Pot curried cauliflower soup on a different night.
Optional Gravy and Serving Ideas
The cooking liquid is flavorful enough to serve as a light jus, especially when spooned over the sliced beef and potatoes. If you prefer a thicker sauce, the cornstarch slurry makes a glossy gravy in only 1 to 2 minutes.
Serve the roast family-style on a large platter, arranging the beef in the center and surrounding it with potatoes, carrots, and onions. Pour a little gravy over the top and pass the rest at the table.
Fresh parsley adds a clean, colorful finish that cuts through the richness of the beef. A simple green salad or steamed green beans can provide a crisp contrast without competing with the main dish.
When planning a menu of easy comfort foods, these slow cooker meatballs are another useful make-ahead dinner choice.
Storage and Reheating
Cool leftover beef and vegetables promptly, then store them with a little cooking liquid in a covered container in the refrigerator. Keeping some broth with the meat helps prevent it from drying out as it chills.
Reheat individual portions gently in the microwave, covering the dish and stirring or turning the food as needed. You can also warm leftovers in a saucepan over low heat with a splash of broth until hot.
Store the gravy separately if possible so you can adjust its consistency while reheating. If it thickens too much, whisk in a small amount of broth before warming.
For a lighter contrast after this rich meal, try our garlic butter shrimp with asparagus for a quick seafood dinner another evening.
Easy Instant Pot Pot Roast and Potatoes
Ingredients
Method
- Pat the chuck roast dry and season all over with the kosher salt and freshly ground black pepper.
- Set the Instant Pot to Sauté. Add the olive oil, then brown the roast for about 3 to 4 minutes per side. Transfer it to a plate.
- Add the onion and cook for 2 to 3 minutes. Stir in the minced garlic and cook for about 30 seconds.
- Pour in the beef broth and scrape every browned bit from the bottom of the pot. Stir in the Worcestershire sauce, tomato paste, and dried thyme.
- Return the roast to the pot. Lock the lid, set the valve to Sealing, and cook on High Pressure for 45 minutes.
- Allow a 15-minute natural pressure release, then carefully release any remaining pressure.
- Remove the roast temporarily. Add the potatoes and carrots to the cooking liquid, then cook on High Pressure for 5 minutes followed by a quick release.
- Slice or shred the roast and serve with the vegetables and cooking liquid. For gravy, combine the cornstarch and cold water, whisk the mixture into the hot liquid, and simmer on Sauté for 1 to 2 minutes.
Notes
Final Thoughts
This easy Instant Pot pot roast and potatoes recipe is a dependable way to put a complete dinner on the table with tender beef, flavorful vegetables, and a rich broth. The most important details are simple: season the roast well, brown it properly, scrape the pot clean, and cook the vegetables separately for 5 minutes.
Whether you slice the chuck roast into generous portions or shred it into the savory liquid, every serving feels hearty and homemade. Add the quick cornstarch gravy when you want extra sauce, scatter on fresh parsley, and serve while everything is hot.
With six servings from one pot, this recipe works beautifully for a family dinner and leaves satisfying leftovers for the next day. It is the kind of meal that brings classic pot roast comfort to the table without requiring hours of stovetop attention.