Instant Pot Beef Roast and Gravy
We are big fans of this Instant Pot Beef Roast and Gravy, a juicy, fork-tender, fallin’-apart Chuck Roast made in just minutes with potatoes and baby carrots.
Beef Chuck Roast Instant Pot Recipe
Pot roast in the Instant Pot? Absolutely, and yes please.
Talk about dinner on the table in a hurry!
Better yet, you can cook a frozen beef roast in the instant pot too! Just keep reading.
Save this Recipe
Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!
When I think of my favorite comfort foods, you are right at the top of the list.
Not only rich and satisfying, your healthy protein also nourishes our bodies and satiates our palates.
No wonder everybody loves you, pot roast!
This tender and juicy pot roast is ready in just minutes with carrots, potatoes, and gravy.
And you can use the leftovers to make pasta, quesadillas, soups, grilled sandwiches, and more!
Ingredients
- Beef chuck roast, frozen or thawed
- Potatoes
- Baby Carrots
- Beef broth
- Oil, for sautéing the roast
- Red wine vinegar
- Worcestershire sauce
- Cornstarch
- Whipping (heavy) cream
- Seasonings: Seasoning salt, dried oregano leaves, granulated garlic (garlic powder), granulated onion (onion powder), smoked paprika
How to make Instant Pot Beef Roast
In a large mixing bowl, combine the seasoning salt, oregano, granulated garlic, granulated onion, and paprika.
Add the roast, coating it on all sides with the seasoning blend.
Add a bit of oil to the pot using the saute setting on the Instant Pot.
When the oil is nicely hot, add the seasoned roast and let it cook on the first side for 2-3 minutes to get browned and caramelized.
Turn the roast and do the same on the second side, adding a bit more oil to the pot, if needed, to sear the second side.
Remove the seared roast to a platter and reserve.
Keep in mind that when you are searing the roast at this point, you are not fully cooking it throughout.
It will cook until done in the Instant Pot.
Searing is just the process of browning the very exterior of the meat.
It adds a fabulous depth of flavor that will make this your favorite pot roast recipe EVER!
Still using the saute setting, add the broth, vinegar, and Worcestershire sauce to the pot.
As you stir the liquids, you will see that the browned bits attached to the bottom of the pot will release themselves, coming up into the broth.
This is a good thing! This step is called deglazing.
It continues to add even more flavor to your roast.
Return the meat to the Instant Pot, gently placing it into the liquids in the pot.
Turn off the saute setting.
Add the Instant Pot lid, locking it into place.
Choosing the high-pressure setting, set the Instant Pot timer for the appropriate time.
If the roast is thawed, cook my roasts for 15-20 minutes of cooking time per pound of roast/meat.
If the roast is frozen, cook for 25-30 minutes per lb.
Bring the Instant Pot to full pressure, letting the roast cook under pressure until the timer sounds.
When the timer sounds, allow the pressure in the Instant Pot to come down on its own by using a natural pressure release.
Do not do a quick pressure release. This will make the meat tough.
This will take about 15-20 minutes and involves doing nothing except walking away from the Instant Pot, which does all the work!
The pressure will naturally come down on its own.
Be sure you don’t skip the natural release step!
It is very important to use the natural release when cooking any meat since it allows the roast to rest and relax, making it a super fork-tender.
After the natural release has finished, carefully open the Instant Pot.
Remove the roast, place it onto a platter, and cover it with foil.
Add the carrots and potatoes to the liquid in the Instant Pot.
Lock the lid into place, and set the timer for 15 minutes.
When the timer sounds, perform a quick release to remove all the pressure from the Instant pot quickly.
At this point, check the potatoes and carrots with a fork to be sure they are fork-tender.
If they are not, cook them under pressure in the Instant Pot for an additional 2-3 minutes.
Remove the cooked carrots and potatoes from the Instant Pot to the platter with the cooked roast.
In a small bowl, combine the cornstarch and broth, whisking until smooth; add to the liquid in the Instant Pot.
Using the saute setting, boil the liquids in the Instant Pot, simmering until the gravy thickens.
Add a good splash of cream to make the gravy extra creamy, if desired.
Place the roast, carrots, and potatoes onto a serving platter
Drizzle with some of the gravy and serve with more gravy on the side.
How long to cook a thawed beef roast in the instant pot
Cook thawed pot roast for 15-20 minutes of cooking time per pound of roast/meat in the Instant Pot.
How long to cook a frozen pot roast in the Instant Pot
Cook frozen pot roast in the instant pot for 25-30 minutes per lb. if the roast is frozen.
Can I cook frozen beef roast in Instant Pot
You absolutely can cook a frozen beef roast in the Instant Pot!
The only reason I don’t usually cook my roasts from frozen is because you can’t sear them first for extra flavor.
I think the step of searing really adds great flavor to a roast, so I try to make sure I always do it.
If you are in a time crunch, this recipe has directions for making the roast from frozen, just leave out the searing.
How much liquid in Instant Pot for beef roast
Use about 2 cups of beef broth for liquid in the Instant Pot for Beef roast.
Why is my roast tough in Instant Pot
My first question would be, do you use the natural release on your Instant Pot?
Using the natural release allows the meat fibers to relax, creating a more tender beef roast.
If you have done that and are still having a tough roast, you may be undercooking your roast.
Close the lid and cook it for another 10 minutes with a natural release.
Is it better to slow cook or pressure cook a pot roast
I prefer an Instant Pot or pressure cooking to slow cooking because I can sear my roast before cooking.
This adds a deeper flavor to the roast.
Do I need to brown my meat before pressure cooking?
You can skip this step, if desired, but you’re cheating yourself out of a lot of FLAVOR.
If you’re really short on time, you can place the roast into the instant pot as it is and pressure cook it as the recipe directs.
I sure don’t recommend it, but sometimes life dictates otherwise.
I like to think of browning your meat as a flavor and not a color.
Should meat be covered in liquid in a pressure cooker
You do not need to completely cover your meat in liquid in the pressure cooker.
2 cups of broth works well for this recipe.
What is so great about a chuck roast, anyway?
A chuck roast is my favorite roast.
An average size chuck roast is 3 – 3 1/2 lbs. so it feeds 5-6 people easily.
Chuck roast has tons of great marbling which makes it a juicy roast and also adds a lot of flavor to the drippings.
Chuck roast is cut from the cow’s shoulder and since it’s a pretty heavily exercised muscle.
It’s got fantastic flavor but can also be tough due to so much use.
This is why it’s cooked low and slow in the slow cooker/oven and also makes a great roast for the Instant Pot.
Can I use a different cut of roast to make this recipe?
Yes. Nearly any beef roast works well when cooked under pressure in the Instant Pot.
Remember always to use the natural release so the roast is tender and juicy!
Why can’t I add the potatoes and carrots to the Instant Pot when the roast goes in at the beginning?
If you add the potatoes and carrots to the Instant Pot to cook along with the roast, they will be soft and and fall completely apart.
Vegetables must always be added at the end of cooking so they don’t get overcooked and mushy.
Which tools are helpful for making Instant Pot Pot Roast?
Instant Pot – I do have an Instant Pot for pressure cooking since this is the brand that most people seem to have. However, my favorite electric pressure cooker is the 6-quart Cuisinart due to it’s SIMPLICITY. You choose High Pressure setting, set the time, and then push start – so easy to use.
Long-handled tongs – these make turning your roast as you sear it a whole lot easier. You could use a meat fork, but every time you insert the fork, you puncture the meat fibers causing lost juice!
Flat whisk – For deglazing the pot and making lump-free gravy a flat whisk is TOTALLY the way to go. I prefer a silicone-coated flat whisk so that the finish on my non-stick pans doesn’t get damaged.
More Meat Recipes to Enjoy
This juicy and tender Air Fryer Chuck Roast with potatoes and carrots cooks in a fraction of the time and has a crispy exterior crust that adds divine flavor.
Since we usually have quite a few chuck roasts on hand in the freezer, I make Korean Beef Bulgogi (served over rice) all the time, and also Lazy-Butt Beef Subs in my Instant Pot.
And if you’re looking for a delicious Hot Beef Sandwiches recipe, you’ve come to the right place.
This Chuck Tender Beef Roast with Gravy is also a favorite of ours.
Another easy roast is a Bottom Round Beef Roast.
Instant Pot Beef Roast
Ingredients
- 3 lb. chuck roast rested for 1-2 hours on the counter so it’s no longer ice cold from the fridge
- 2 tsp. seasoning salt
- 1 tsp. granulated garlic (garlic powder)
- 1 tsp. granulated onion (onion powder)
- 1 tsp. smoked paprika (or sweet paprika)
- 1 tsp. oregano leaves (flakes)
- 1/2 tsp. black pepper
- 2 tsp. kosher salt or 1 tsp. table salt
- Canola or vegetable oil for searing the roast
- 2 cups beef broth
- 2 Tbs. red wine vinegar
- 2 Tbs. Worcestershire sauce
- 2 lbs. Russet potatoes, cut in half (or use your favorite potatoes)
- 1 lb. baby carrots or 1 lb. carrots, cut into 2" pieces
- 2 Tbs. cornstarch
- 2 Tbs. water or broth
- splash of whipping (heavy) cream
Instructions
- In a large mixing bowl, combine the seasoning, granulated garlic, granulated onion, paprika, oregano, black pepper, and salt; add the roast the bowl, using your fingers to disperse the spices over the roast, rubbing them into all the "nooks and crannies" with your fingertips.
- In the Instant Pot using the saute setting, add the oil to the pot. When the oil is nicely hot, add the seasoned roast to the oil; let the roast cook on the first side for 2-3 minutes so it can get browned (for caramelization). Turn the roast (at this point, because it's nicely browned on the first side, it should release from the bottom of the pot very easily) and do the same on the second side. **If needed, add a bit more oil to the pot when flipping the roast to sear the second side.
- Remove the roast from the Instant Pot to a platter; reserve. Still using the saute setting, add the broth, vinegar and Worcestershire sauce to the pot. As you stir the liquids, you will see that the browned bits attached to the bottom of the pot will release themselves, coming up into the broth – this is a good thing! (This step is called deglazing)
- Return the meat to the Instant Pot, gently placing it into the liquids in the pot; turn off the saute setting. Add the Instant Pot lid, locking it into place. Choosing the high pressure setting, set the timer for 45-60 minutes (Figure 15-20 minutes per lb. of roast/meat, or 25-30 minutes per lb. if frozen). Bring the Instant Pot to full pressure, letting the roast cook under pressure until the timer sounds.
- This is a very, very important step when cooking any meats: When the Instant Pot timer sounds, walk away from the pot! This is where you want to use what's called the natural release, meaning you allow the pressure in Instant Pot to come down on it's own. The natural release for a roast will take about 15-20 minutes and is so important for letting the meat fibers rest and relax so the roast will be super tender.
- When all the pressure has removed itself from the Instant Pot, carefully unlock and remove the lid. Remove the cooked roast to a platter and cover with foil; let it rest while you cook the potatoes and carrots.
- Add the potatoes (cut in half is best) and baby carrots to the liquid in the Instant Pot; lock the Instant Pot lid into place and set the timer for 10 minutes, bringing it to full pressure. When the timer sounds, perform a quick release to quickly remove all the pressure from the Instant Pot so the potatoes and carrots don't get over cooked. Test the potatoes and carrots with a fork to be sure they are nicely fork-tender. If not, cook under pressure for 2-3 minutes longer.
- Remove the potatoes and carrots to the platter when the roast is resting. Whisk the cornstarch into the water or broth and add to the liquids in the Instant Pot. Using the saute setting again, simmer and whisk the liquids until they thicken into a gravy; add a good splash of cream to make the gravy extra creamy.Serve the gravy alongside with the roast and vegetables.