This pressure cooker pot roast turns a simple chuck roast into tender, juicy beef with a rich homemade gravy. It's an easy comfort food dinner made with a few basic seasonings and your Instant Pot. Serve it with mashed cauliflower or your favorite vegetables, and spoon that gravy over everything!
Why You'll Love This Recipe
This pressure cooker pot roast gives you a comforting beef dinner without hours in the oven. The meat cooks right in the broth, so you have a flavorful base for homemade gravy when it's done.
- Great leftovers. Reheat the beef with some gravy to help keep it moist.
- Simple ingredients. A few pantry seasonings give the beef plenty of flavor.
- One-pot cooking. Brown the beef, pressure cook, and make the gravy in the same pot.
- No need to plan all day. It's a great option when you forgot to start the slow cooker.
- Easy to serve your way. Pair it with mashed cauliflower, roasted vegetables, or mashed potatoes.
Ingredients You'll Need
- Beef chuck roast: Choose a chuck roast with some fat running through the meat. That fat helps keep the beef juicy as it cooks. Cut it into large chunks so it cooks more quickly.
- Avocado oil: For browning the beef before pressure cooking. Olive oil works, too.
- Beef broth: Adds flavor and provides the liquid needed for pressure cooking. Use low-sodium broth if you want more control over the salt.
- Seasonings: Smoked paprika, onion powder, garlic powder, kosher salt, and black pepper give the roast a savory flavor with a hint of smoke.
- Cornstarch: Thickens the cooking juices into a rich gravy. Start with 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water.
How to Make Pressure Cooker Pot Roast
1. Brown the beef
Cut the chuck roast into large chunks. Turn your pressure cooker to the high sauté setting and add the avocado oil. Once the oil is hot, add the beef and brown it on both sides. Work in batches if needed so the pot isn't crowded. Transfer the beef to a plate.
2. Add the broth and seasonings
Pour the beef broth into the pot and scrape up all the browned bits from the bottom. This adds flavor and helps prevent a burn notice. Return the beef to the pot and add the smoked paprika, onion powder, garlic powder, salt, and pepper.
3. Pressure cook
Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes. When the cooking time is up, let the pressure release naturally for 15 minutes, then carefully release any remaining pressure. The beef should pull apart easily with a fork. If it's still firm, pressure cook for another 10-15 minutes, followed by another natural release.
4. Make the gravy
Transfer the roast to a serving platter. Turn the pot back to sauté and bring the cooking juices to a simmer. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then stir it into the juices. Simmer for a few minutes, stirring, until thickened. Taste for salt and pepper, then spoon the gravy over the beef.
Tips for Tender Pot Roast
- Choose chuck roast. The fat and connective tissue soften as it cooks, giving you tender beef that's easy to shred.
- Cut the beef into similar-sized chunks. The 35-minute pressure cooking time is for large chunks, so leave enough time for extra cooking if you keep the roast whole.
- Take time to brown the beef. Let it sit against the hot pot until a brown crust forms before turning it. This adds flavor to the meat and gravy.
- Scrape the bottom well. After adding the broth, loosen all the browned bits stuck to the pot to help prevent a burn notice.
- Allow a natural pressure release. Give the pot at least 15 minutes before releasing any remaining pressure.
- Check for tenderness. If the beef doesn't pull apart easily with a fork, it needs more cooking time. Return it to high pressure for another 10-15 minutes, followed by a natural release.
- Adjust the gravy as needed. If it's too thin, add a little more cornstarch mixed with cold water and simmer again. If it's too thick, stir in a splash of beef broth.
What to Serve with Pot Roast
What to Serve with Pot Roast
I love serving this pressure cooker pot roast over mashed cauliflower so there's something to catch all that gravy. Mashed potatoes are another great choice for a classic comfort food dinner.
For a simple vegetable side, try my crispy roasted broccoli, air fryer mushrooms, or green beans. A crisp cucumber salad would also be a nice addition to balance the rich beef and gravy.
How to Store and Reheat
How to Store and Reheat
Refrigerator: Store the leftover pot roast and gravy together in an airtight container for up to 4 days. Refrigerate within 2 hours of cooking.
Freezer: Let the beef and gravy cool, then transfer to a freezer-safe container. Freeze for up to 3 months for the best quality. Thaw in the refrigerator overnight before reheating.
To reheat: Warm the beef and gravy in a covered saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth if the gravy is too thick. You can also microwave individual portions in short intervals until heated through.
Frequently Asked Questions
No, you don't need a trivet for this recipe. Place the browned beef directly in the broth so it cooks in the seasoned liquid.
Chuck roast is my first choice. It has fat and connective tissue that soften during cooking, making the beef tender and easy to shred.
It likely needs more cooking time. The beef should pull apart easily with a fork. If it's still firm, cook it on high pressure for another 10-15 minutes, followed by a natural pressure release.
Yes, but it will need more time. The 35-minute cooking time in this recipe is for beef cut into large chunks. A whole roast takes longer depending on its size and thickness.
ou can skip browning, but I recommend it for the extra flavor it adds to the beef and gravy.
After stirring in the cornstarch slurry, let the gravy simmer for a few minutes to thicken. If you'd like it thicker, mix another teaspoon of cornstarch with a teaspoon of cold water. Stir it into the simmering gravy and cook until thickened.
Recipe Card
Instant Pot Pot Roast with Gravy
Ingredients
- 2 tablespoons avocado oil
- 2 lb beef pot roast, cut into large chunks
- 1 cups beef broth
- ½ teaspoon Smoked paprika
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon cornstarch mix with 1 tablespoon water
Equipment
Method
- Using your electric pressure cooker and the HI sauté setting, brown the roast on both sides and remove from pan
- Add beef broth and scrape any browned bits from the bottom of the pot
- Add the roast back to the pot and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Lock the lid on the pot, press the "Meat" setting and adjust until the time reads 35 minutes.
- When the time is up, let the pressure release naturally, about 15 minutes. If the pot hasn't released all of the pressure after 15 minutes, do a quick release to release the rest of the pressure.
- Remove the roast from the pan and put the pot back on HI sauté. Bring to a boil
- pour the cornstarch slurry in the gravy and whisk to combine. Let simmer until thickened.
- Season with salt to taste
Notes
- Cook time: The 35-minute pressure cooking time is for a 2-pound chuck roast cut into large chunks. Allow extra time for browning, coming to pressure, and the 15-minute natural pressure release.
- No trivet needed: Place the beef directly in the broth.
- Prevent a burn notice: Scrape all browned bits from the bottom of the pot after adding the broth.
- Check for tenderness: If the beef doesn't pull apart easily with a fork, pressure cook for another 10-15 minutes, followed by a natural pressure release.
- Cornstarch gravy: Replace the xanthan gum with 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water. Remove the cooked beef, bring the juices to a simmer on sauté, and stir in the slurry. Simmer until thickened.
- Storage: Refrigerate the beef and gravy in an airtight container for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth as needed.
Nutrition
Did you make this recipe?
Leave a comment or rating below!
Waterlilykitty says
Absolutely fantastic!
Josa says
This was a thing of beauty. I didn't use salt and pepper I use Montreal steak seasoning and I didn't have beef broth so I used beef bouillon with water that I made into a broth. It turned out great it is outstanding.
Jeniffer says
This was absolutely amazing! Just perfect!!! Wow!!! The sauce / gravy was delicious!!! Greatly enjoyed it with steamed broccoli and rudabaga mash. Awesome recipe!!!
Renee says
Just made this tonight, so delicious, will be making it again and again. But it took almost 60 minutes for my 2 lb. chuck roast to be fork tender. The xanthan gum gravy took the flavor to another level! Thanks, looking forward to trying your other recipes!
martha beach says
what if you dont have an electric pressure cooker all i have is a stove top one
jenniferbanz says
You can use that, too!
David says
Just found your site today... Needed a quick way to cook a pot roast and your website was one of the first that popped up on a Google search. This was beyond easy and the taste was exactly what I was looking for. Melt in your mouth awesomeness!!!!! Will be looking over your site for more inspirations... Love that this was an easy meal to add to my Carnivore diet repertoire.
Aliyah says
Hi, I don't see a meat button but a meat stew button on my instapot. There is also poultry, thanks.
jenniferbanz says
Any of those would work as long as it is high pressure, then set the time for the right amount
Kate says
Just started keto 2 weeks ago and trying to transition it to a long time commitment lifestyle, subscribed, and this is dinner tonight! 🙂
Kristi Main says
How much time do you add if the roast is frozen?
jenniferbanz says
I would add at least 10 minutes.
Karen K says
This was really good, tender and juicy pot roast. However, it was the first time using Psyllium husk powder and my gravy turned sort of gelatinous. Is that typical? Did I do something wrong? That is the only thing, but it may have been from my ineptness and not the recipe. It was still tasty, it just freaked out my kids a bit!
jenniferbanz says
The recipe calls for Xanthan gum. Sometimes it can get thick like that but I would just whisk in a little broth to thin it out.
Jacquie says
Hi Jennifer - don’t see any answer to the first question. Do you use the trivet when you pressured cook the roast?
jenniferbanz says
I did use the trivet but it is not necessary
Zia says
Hi. I am unable to see clearly but in one of the photos, is the mean raised on a metal rack in the instapot?
And another photo, is that juice drippings in the cup?
Thank you so much.
Christina says
This recipe is even easier than making it in a slow cooker! Great recipe!
Jessica says
I bet you this is the best pot roast ever! So tender and flavorful. I'll be giving it a try!
Renna Hanlon says
I've never used xanthum gum before. Can you tell me where you purchase it?
jenniferbanz says
I bought mine at Kroger. It's made by Bobs redmill. You can also find it on Amazon.
Renna Hanlon says
Thank you! I shop at Kroger's, but never having specifically looked for it, I never noticed it before.
Evelyn reyna says
Target carries xanthum gum also
Maggie Unzueta says
I've never used a pressure cooker. Looks like I need to get one for Christmas. 🙂
Kandja Sylla says
It is so cool to know that the Instant Pot has a saute function! The recipe is so easy, I can't wait to do it during the holiday. I'm going to try the xanthum gum too. Thanks for the share Jennifer! xx
Rachel says
Wow! Learned tons of stuff about the Instant Pot I wasn't previously aware of.
cara says
I received a pressure cooker last year as a gift and have yet to use it. Definitely going to change that soon and this may be the first recipe I try! Yum! 🙂
Kimberly @ Berly's Kitchen says
I've never used pressure cooker before, but I've heard great things about them. Didn't know you could cook pot roast in one. Great post! Love learning new cooking techniques. 🙂
Bianca says
Remember when pressure cookers were only for the brace? Or when everyone has a story of a relative who blew the lid off- literally.
Thankfully those days are gone!
Welsh Cakes and Wellies says
That looks like it would just melt in your mouth! My dad used to use a pressure cooker, I don't have one but this has convinced me to get one!
Kushi says
Only 2 ingredients? This sounds interesting to me. Pinned!
Mummy Times Two says
I'm always looking for new recipes and am really impressed with this one too, will be pinning it so I can remember it.
karyl henry says
I've never thought about cooking pot roast in the slow cooker, but what a great way to get a moist and tender product. Thanks for sharing
thepretendchef says
Thanks for all the information. You actually make me feel like getting one now you have demystified it.
Alysa Villelli says
Oh man! This looks so great. I'm definitely gonna have to save this recipe.