This easy and delicious Instant Pot Pot Roast recipe is sure to impress the whole family. Dinner made easy! You are sure to continue to make this again and again.
I have finally joined the Instant Pot family — and I couldn’t be happier. I am a big fan of easy dinners, especially because I am always on the go. So my husband and I decided to finally take the plunge and purchase an Instant Pot. We actually picked up the Instant Pot Duo Crisp, which is an air fryer and pressure cooker!
That means keep your eyes peeled for lots more Instant Pot and Air Fryer recipes as we perfect them. Yum!
Instant Pot Pot Roast Ingredients
This ingredients list is for an 8 quart instant pot. However, just tweak them slightly for a different size instant pot and you should be fine.
- 4 pounds chuck roast
- 1 onion
- 3 celery sticks
- 2 cups baby carrots
- 4 large potatoes
- 2 garlic cloves
- 3 tablespoons tomato paste
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon onion powder
- canola oil
Instant Pot Pot Roast Directions
Follow these simple directions and you will be eating delicious pot roast in no time!
- Cut chuck roast into 1 – 1.5 inch cubes.
- Turn Instant Pot on saute and add a small amount of canola oil to coast the bottom.
- Combine onion powder, garlic powder, salt, and pepper in a small bowl. Rub mixture on both sides of chuck roast.
- Sear chuck roast on both sides in pot.
- Once browned, add balsamic vinegar, beef stock, tomato paste, minced garlic cloves, and Worcestershire sauce. Stir.
- Put lid on the instant pot and select Pressure Cook for 65 minutes.
- While cooking, chop up your vegetables — potatoes, carrots, onion, celery — to the desired size.
- Let pressure valve release naturally for about 10 minutes.
- Vent and open lid.
- Add vegetables and replace lid. Pressure cook for 3 minutes and allow the vent naturally before serving.
Prep Time: 10 minutes
Cook Time: 90 minutes
Instant Pot Pot Roast
This easy and delicious Instant Pot Pot Roast recipe is sure to impress the whole family. Dinner made easy! You are sure to continue to make this again and again.
- 4 lbs chuck roast
- 1 onion
- 3 celery sticks
- 2 cups baby carrots
- 4 large potatoes
- 2 minced garlic cloves
- 3 tablespoons tomato paste
- 4 cups beef stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon onion powder
- canola oil
-
Cut chuck roast into 1 – 1.5 inch cubes.
-
Turn Instant Pot on saute and add a small amount of canola oil to coast the bottom.
-
Combine onion powder, garlic powder, salt, and pepper in a small bowl. Rub mixture on both sides of chuck roast.
-
Sear chuck roast on both sides in pot.
-
Once browned, add balsamic vinegar, beef stock, tomato paste, minced garlic cloves, and Worcestershire sauce. Stir.
-
Put lid on the instant pot and select Pressure Cook for 65 minutes.
-
While cooking, chop up your vegetables — potatoes, carrots, onion, celery — to the desired size.
-
Let pressure valve release naturally for about 10 minutes.
-
Vent and open lid.
-
Add vegetables and replace lid. Pressure cook for 3 minutes and allow the vent naturally before serving.
