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For a tasty Instant Pot pot roast, you need a few key ingredients. The main star is a beef chuck roast. This cut is great for pressure cooking. It becomes tender and flavorful. Aim for a roast that weighs between 3 to 4 pounds.

Instant Pot Pot Roast

Discover the secret to a perfect Instant Pot pot roast that will impress everyone at your dinner table! This flavorful and easy recipe guides you through selecting the best ingredients, seasoning, and cooking times to achieve tender, mouthwatering results. Whether you're a cooking novice or a kitchen pro, you'll find steps to make a delicious meal in no time. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

3 to 4 pounds beef chuck roast

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 large onion, quartered

4 cloves garlic, minced

4 large carrots, cut into 2-inch pieces

3 medium potatoes, diced

2 cups beef broth

2 tablespoons Worcestershire sauce

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley for garnish

Instructions
 

Season the Roast: Rub the beef chuck roast with salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Ensure it's well-coated on all sides.

    Sear the Meat: Turn the Instant Pot on to the 'Sauté' setting. Add olive oil, and once hot, brown the roast for about 4-5 minutes on each side until a nice crust forms. Remove the roast and set aside.

      Sauté the Vegetables: In the remaining oil, add the quartered onion and minced garlic. Sauté for about 2-3 minutes until they become fragrant and start to soften.

        Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon.

          Add the Roast: Return the roast to the pot, placing it on top of the sautéed onions and garlic. Arrange the carrots and potatoes around the roast.

            Cook Under Pressure: Close the Instant Pot lid and ensure the valve is set to sealing. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 60 minutes.

              Natural Release: Allow the Instant Pot to naturally release pressure for 15-20 minutes, then switch to quick release to let off any remaining pressure.

                Thicken the Gravy (Optional): If you prefer a thicker gravy, mix cornstarch with 2 tablespoons of cold water to create a slurry. Turn the Instant Pot back to 'Sauté' mode, add the slurry, and stir until the gravy thickens (about 2-3 minutes).

                  Serve: Slice the pot roast and serve with the carrots and potatoes, drizzling the thickened gravy on top. Garnish with fresh parsley.

                    Prep Time: 20 minutes | Total Time: 1 hour 40 minutes | Servings: 6-8