Why You’ll Love This Instant Pot Pot Roast Recipe
If you’ve ever craved a hearty, comforting meal that practically cooks itself, this Instant Pot pot roast recipe is for you.
I love how it combines tender, flavorful meat with perfectly cooked veggies—all in one pot! The best part? It requires minimal effort.
Just season, sear, and let the Instant Pot do its magic. In about an hour, I’m rewarded with a mouthwatering dish that reminds me of home-cooked family dinners.
Plus, the rich gravy is a game changer for drizzling over everything. Trust me, once you try this recipe, you’ll be hooked on its simplicity and flavor!
Ingredients of Instant Pot Pot Roast
When it comes to making a delicious Instant Pot pot roast, having the right ingredients is key to achieving that tender, melt-in-your-mouth goodness. Trust me, you don’t want to skip out on any of these components. They all come together in a symphony of flavors that will make your taste buds dance.
Plus, it’s pretty simple to gather everything you need. So, let’s explore what you’ll need to whip up this comforting dish.
Here’s a handy list of ingredients for the Instant Pot pot roast:
- 3 lbs chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smokey paprika
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 large sweet yellow onion, peeled and quartered
- 3 large carrots, washed & cut into 2-inch pieces
- 2 garlic cloves, peeled & halved
- 1 cup low-sodium beef or chicken broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lb baby red potatoes (optional, if you want to add root veggies)
- Additional kosher salt and pepper for seasoning
Now, while these ingredients are pretty straightforward, there are a couple of things worth mentioning. For the roast, chuck is the star of the show—it’s flavorful and becomes super tender when cooked properly.
If you’re not a fan of red wine, you can always swap it out for more broth; just keep in mind that the flavor profile will shift a bit. And don’t skimp on the fresh herbs; they really elevate the dish, adding that aromatic touch that makes your home smell divine while it cooks.
Also, feel free to customize your veggies. Got some parsnips lying around? Toss them in! This recipe is flexible, and that’s part of the fun.
How to Make Instant Pot Pot Roast
Making an Instant Pot pot roast is like initiating a culinary adventure, and I promise you, it’s more straightforward than it sounds. First off, you’ll want to take your 3 lbs of chuck roast and give it a little love with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smokey paprika. This seasoning mix is essential for that mouthwatering flavor.
Once your roast is all dressed up, set your Instant Pot to Sauté mode. Add in 2 tablespoons of canola oil and 2 tablespoons of butter until they get nice and hot. It should shimmer like a disco ball at a party—this is your cue to toss in the roast. Give it a solid sear on one side for about 3-4 minutes without flipping it (I know, it’s hard to resist), then flip it over to sear the other side. You want that beautiful golden crust, trust me, it’s worth the wait.
Now, let’s bring in the veggies. After the roast is seared to perfection, transfer it to a plate (carefully, it’s like a precious piece of art at this point). In the same pot, add your quartered 1 large sweet yellow onion and 3 large carrots (washed and cut into 2-inch pieces). Sauté them for about 3-4 minutes until they start to caramelize. Oh, the smell!
Add in 2 halved garlic cloves and give them a quick sear for about 30 seconds. Next, it’s time to deglaze the pot with 1 cup of low-sodium beef or chicken broth. Scrape all those flavorful bits stuck to the bottom—it’s like finding hidden treasure.
Now, place the Instant Pot trivet over your veggie-broth-wine mixture, and set your Instant Pot to Pressure Cook on HIGH for 55 minutes. Place your roast on top of the trivet, toss on 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme, and if you want to add some root veggies like 1 lb of baby red potatoes, go for it. Pour the broth over everything, secure the lid, and set the vent to sealed.
Once your 55 minutes are up, allow for a natural release for about 10 minutes. This is when your kitchen will smell like a cozy restaurant, and you might find yourself drooling a little.
When the float valve drops, it’s safe to open the lid. Carefully transfer the roast and veggies to a platter (like you’re the star of your own cooking show), and cover them with foil to keep warm.
Now, let’s make that gravy. Set your Instant Pot back to Sauté, and grab an immersion blender to purée the liquid and veggies left in the pot until it’s smooth and thickened, about 3-5 minutes. If you don’t have one, just be cautious and blend in batches in a regular blender.
Season with salt and pepper if needed, and then carve up that roast into large chunks. Serve it all up with those hearty root veggies and the hot gravy drizzled on top. Your dinner guests (or lucky family) will be singing your praises, and you’ll be basking in the glory of your culinary triumph. Enjoy!
Instant Pot Pot Roast Substitutions & Variations
While the traditional Instant Pot pot roast recipe is a classic, there are plenty of substitutions and variations you can explore to customize it to your taste.
For a different flavor, try using a red wine blend or swapping beef broth for mushroom broth for a vegetarian twist. You can also experiment with different root vegetables like parsnips or sweet potatoes.
If you want a spicier kick, add some cayenne pepper or crushed red pepper flakes. For a herbaceous note, consider adding fresh parsley or oregano.
Don’t hesitate to mix and match ingredients to make it uniquely yours!
What to Serve with Instant Pot Pot Roast
After customizing your pot roast with various substitutions and flavors, it’s time to think about what to serve alongside it.
I love pairing my pot roast with buttery mashed potatoes to soak up that rich gravy. Roasted vegetables like Brussels sprouts or green beans add a nice crunch and freshness.
A simple side salad with mixed greens and a tangy vinaigrette balances the meal beautifully. If you’re craving something heartier, consider serving it with crusty bread for dipping.
These sides complement the savory flavors of the pot roast and create a comforting, satisfying dinner experience. Enjoy!
Additional Tips & Notes
To guarantee your Instant Pot pot roast turns out perfectly every time, I recommend a few key tips.
First, don’t skip the searing step; it adds incredible flavor. Use a good quality chuck roast for tenderness.
If you want extra depth, consider adding a splash of Worcestershire sauce to the broth.
I also suggest letting the roast rest for a few minutes before slicing; this helps retain moisture.
Finally, don’t forget to adjust seasonings based on personal taste. Experimenting will help you find the perfect balance.
Enjoy your delicious, tender pot roast with confidence!