Instant Pot Pot Roast with Gravy

instant pot pot roast in a white platter with gravy

5 from 9 votes

This pressure cooker pot roast is tender, juicy, and served with a rich homemade gravy. Made with chuck roast and simple pantry seasonings, it’s an easy comfort food dinner to pair with mashed cauliflower or your favorite vegetables.

Prep Time10

Cook Time35

Total Time45

Course: dinner, Main Course

Cuisine: American

Keyword: Recipe for instant pot pot roast

Servings: Servings

Calories: 324

Author: Jennifer Banz

Equipment

Electric Pressure Cooker (Instant Pot)

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

US Customary - Metric

Instructions

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