Instant Pot Pot Roast Recipe

A pot roast is a timeless dish that brings warmth and comfort to the dinner table, but if you're short on time, the Instant Pot can save the day. This method transforms a traditionally slow-cooked meal into a quick and tender masterpiece. With the Instant Pot, you’ll be able to have a rich and flavorful pot roast in a fraction of the time. Keep reading to learn all the steps, tips, and tricks for creating the perfect Instant Pot Pot Roast that your family will love.

What is Pot Roast?

Pot roast is a classic American dish typically made by slow-cooking a large cut of beef, such as chuck roast, until it becomes tender. The meat is often cooked with vegetables like carrots, potatoes, and onions in a savory broth or sauce. Traditionally, pot roast is cooked in the oven or a slow cooker, taking several hours to achieve its signature tenderness. However, with the Instant Pot, you can achieve the same delicious result in much less time, making it ideal for busy weeknights or last-minute gatherings.

Ingredients List for Instant Pot Pot Roast

1. Beef chuck roast (3-4 pounds) – This is the best cut of meat for pot roast, as it becomes incredibly tender when cooked in the Instant Pot.
2. Salt and pepper (to taste) – Basic seasonings that enhance the flavor of the roast.
3. Olive oil (2 tablespoons) – Used for searing the roast, which helps to lock in flavor and give the meat a nice crust.
4. Yellow onion (1 large, diced) – Adds sweetness and depth to the dish.
5. Garlic (4 cloves, minced) – Enhances the savory flavor of the pot roast.
6. Carrots (4 medium, cut into large chunks) – Provide natural sweetness and texture to the dish.
7. Potatoes (4 large, cut into quarters) – Starchy potatoes absorb the flavors of the roast and become tender during cooking.
8. Beef broth (2 cups) – This liquid helps to tenderize the meat and create a flavorful gravy.
9. Worcestershire sauce (2 tablespoons) – Adds a deep, savory umami flavor to the broth.
10. Tomato paste (2 tablespoons) – Helps to thicken the sauce and add a slight tang.
11. Thyme (1 teaspoon, dried) – Adds a subtle earthy flavor.
12. Rosemary (1 teaspoon, dried) – Another herb that complements the richness of the beef.
13. Bay leaves (2) – Used to infuse additional flavor during cooking.
14. Cornstarch (1 tablespoon, optional) – For thickening the gravy after the roast is done cooking.

Substitutions and Variations

One of the great things about pot roast is how adaptable it is. If you don’t have certain ingredients on hand or prefer to make changes based on dietary restrictions, here are some substitutions and variations:

• Meat substitution: If you don't have chuck roast, you can use a different cut of beef like brisket or bottom round. These cuts are slightly leaner but still work well in the Instant Pot.
• Vegetables: You can easily swap out the carrots and potatoes for other vegetables such as parsnips, sweet potatoes, or turnips.
• Broth: For a richer flavor, you can use a combination of beef broth and red wine. If you're looking for a lighter option, chicken broth works too.
• Herbs: Fresh herbs like thyme and rosemary can be substituted for dried herbs if you have them on hand. You can also experiment with other seasonings like smoked paprika or bay leaf.
• Gluten-free option: The recipe is naturally gluten-free, but if you need to thicken the gravy, use arrowroot or tapioca starch instead of cornstarch.

Step-by-Step Cooking Instructions

Making pot roast in the Instant Pot is simple and straightforward, but to ensure the best results, follow these step-by-step instructions carefully.

1. Season the beef: Begin by patting the chuck roast dry with paper towels. Season generously on all sides with salt and pepper.
2. Sear the beef: Set your Instant Pot to "Sauté" mode and add the olive oil. Once the oil is hot, sear the beef on all sides until browned. This step locks in flavor and helps create a delicious crust on the roast. Once browned, remove the beef and set it aside.
3. Sauté the vegetables: In the same pot, add the diced onions and minced garlic. Sauté until the onions become soft and translucent.
4. Deglaze the pot: Add the beef broth and Worcestershire sauce to the pot, scraping up any browned bits from the bottom. These bits are packed with flavor and will help enhance the taste of the broth.
5. Add the roast and vegetables: Return the beef to the Instant Pot and nestle it among the onions and garlic. Add the carrots, potatoes, thyme, rosemary, bay leaves, and tomato paste.
6. Pressure cook: Place the lid on the Instant Pot, ensuring the vent is set to the "Sealing" position. Set the Instant Pot to "Pressure Cook" (or "Manual") mode for 60 minutes. Once the cooking time is done, allow the pressure to release naturally for 10-15 minutes before doing a quick release.
7. Thicken the gravy (optional): If you prefer a thicker gravy, remove the meat and vegetables from the pot and set them aside. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water, and stir it into the broth. Set the Instant Pot to "Sauté" mode and cook for 3-5 minutes until the gravy thickens.

How to Cook Instant Pot Pot Roast: A Step-by-Step Guide

1. Prep the ingredients: Before you start cooking, gather all your ingredients and prep the vegetables. This will make the cooking process smoother and more efficient.
2. Sear the roast: Browning the roast is a key step in building flavor. Be sure to sear each side for about 4-5 minutes until golden brown.
3. Cook under pressure: Once all ingredients are in the pot, pressure cook the roast for 60 minutes. This high-pressure cooking helps break down the connective tissues in the meat, making it incredibly tender.
4. Natural pressure release: After cooking, let the pressure release naturally for at least 10 minutes before switching to quick release. This ensures that the meat stays moist and juicy.
5. Rest the meat: Let the roast rest for a few minutes before slicing. This helps the juices redistribute throughout the meat, making it more flavorful.

Common Mistakes to Avoid

• Skipping the searing step: Searing the meat adds a depth of flavor that you won’t get if you skip this step. Don’t rush it!
• Not deglazing the pot: Always scrape up the browned bits at the bottom of the pot after searing. These bits add incredible flavor to the dish.
• Overcooking the vegetables: Potatoes and carrots can become mushy if cooked too long. Ensure they are cut into large chunks to withstand the cooking time.
• Quick releasing immediately: Allow the Instant Pot to naturally release pressure for 10-15 minutes before using the quick release to avoid drying out the meat.

Serving and Presentation Tips

To make your pot roast even more special, consider the following serving and presentation ideas:

• Serve with a side of crusty bread: The flavorful gravy is perfect for dipping bread.
• Garnish with fresh herbs: Sprinkle fresh parsley or thyme over the top of the pot roast for a pop of color and flavor.
• Add a side salad: A fresh green salad with a tangy vinaigrette can help balance out the richness of the roast.

How to Serve Instant Pot Pot Roast

Instant Pot pot roast is traditionally served as a hearty main course. After the roast has rested, slice it into thick pieces and serve alongside the cooked carrots, potatoes, and gravy. Make sure to spoon some of the flavorful broth over the meat and vegetables to keep everything moist and delicious. For a complete meal, you can add sides like steamed green beans, mashed potatoes, or even buttered noodles.

Presentation Ideas for Instant Pot Pot Roast

• Rustic platter: Serve the pot roast family-style on a large rustic platter, with the meat in the center and vegetables surrounding it.
• Individual plates: For a more elegant presentation, slice the roast and arrange it on individual plates with the vegetables and gravy drizzled on top.
• Garnish with herbs: Fresh herbs like parsley or rosemary can be sprinkled over the top to give the dish a fresh, vibrant look.

Instant Pot Pot Roast Recipe Tips

• Use room-temperature beef: Let the beef come to room temperature before searing. This helps it cook more evenly and develop a better crust.
• Cut vegetables into large pieces: This ensures that the vegetables don’t become too soft or mushy during pressure cooking.
• Use a meat thermometer: To ensure the meat is cooked to perfection, use a meat thermometer. The ideal temperature for pot roast is around 200°F for fork-tender beef.
• Thicken the gravy: If you like a thicker gravy, use cornstarch or flour to create a rich, velvety sauce.

Frequently Asked Questions (FAQs)

Can I use frozen beef for Instant Pot pot roast?
Yes, you can use frozen beef, but you’ll need to increase the cooking time by about 20-30 minutes. Keep in mind that you won’t be able to sear the beef when it’s frozen.

What if I don’t have beef broth?
If you don’t have beef broth, you can substitute chicken broth or even water. However, using broth will add more depth of flavor to the dish.

Can I make this recipe ahead of time?
Yes, pot roast tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

What cut of meat is best for pot roast?
Chuck roast is the preferred cut for pot roast because it becomes incredibly tender when cooked under pressure. However, other cuts like brisket or bottom round will also work.

How long should I pressure cook a pot roast?
A 3-4 pound roast should be pressure cooked for 60 minutes, followed by a 10-15 minute natural release. Adjust the time slightly if your roast is smaller or larger.

Conclusion

Cooking pot roast in the Instant Pot is a game changer, making this classic comfort food quicker and more convenient than ever. With the right ingredients and a few simple steps, you can enjoy a tender, juicy pot roast with rich flavors in a fraction of the time it takes to cook it in a slow cooker or oven. Follow this recipe, avoid common mistakes, and you'll have a perfect pot roast every time. Whether you’re cooking for a family dinner or entertaining guests, this Instant Pot Pot Roast is sure to impress. Enjoy!

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