Master the ultimate instant pot roast beef with our homemade and easy cooking guide on thenextrecipes.com. This quick recipe delivers a tender, succulent meat dish paired with a rich gravy in a fraction of the time. Perfect for a family meal, learn how long to cook corned beef and roast beef for fall-apart results.

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📸 1100+ photo shares | ☀️ Updated December 2025

Instant Pot Roast Beef: Your New Favorite Weeknight Comfort Meal!

There are some meals that just wrap you in a warm hug, and for me, a perfectly tender, melt-in-your-mouth beef roast is at the top of that list. But let’s be real – traditional roasts can take hours in the oven, making them a weekend-only affair for most of us. That’s where the magic of the Instant Pot comes in! Today, we’re diving into the easiest, most delicious instant pot roast beef recipe that delivers all the rich, hearty flavor you crave in a fraction of the time.

Say goodbye to tough, dry meat and hello to fork-tender goodness with savory vegetables and a luscious gravy, all from one pot. Whether you’re a seasoned Instant Pot pro or just starting your journey into the world of beef roast instant pot, this recipe is guaranteed to become a family favorite. Get ready to impress everyone with minimal effort!

Why You’ll Love This Instant Pot Beef Roast

• Unbelievably Tender: The pressure cooking method makes the beef incredibly soft and juicy.
• Speedy Comfort: Get that slow-cooked taste in a fraction of the time.
• One-Pot Wonder: Meat, potatoes, and carrots cook together, making cleanup a breeze.
• Rich, Flavorful Gravy: The pan drippings transform into a savory gravy that you’ll want to pour over everything!
• Family Favorite: A classic, hearty meal that appeals to everyone.

What You’ll Need for the Perfect Instant Pot Beef Roast

Ingredients:

• 3-4 lbs boneless beef chuck roast, cut into 2-3 large pieces
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 carrots, peeled and cut into 2-inch chunks
• 4 russet potatoes, peeled and cut into large chunks
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot, optional but recommended for depth)
• 1 tbsp Worcestershire sauce
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 2 tbsp cornstarch
• 2 tbsp cold water
• Fresh parsley, chopped, for garnish (optional)

Equipment:

• Instant Pot (6-quart or 8-quart)
• Tongs
• Whisk
• Cutting board and knife

How to Make Instant Pot Beef Roast

Step-by-Step Instructions:

1. Prepare the Beef: Pat the beef roast dry with paper towels. Season generously all over with salt and black pepper.
2. Sear the Beef: Set your Instant Pot to “Sauté” mode on normal heat. Add olive oil. Once hot, sear the beef pieces in batches until deeply browned on all sides (about 3-4 minutes per side). Remove the beef and set aside.
3. Sauté Aromatics: Add the chopped onion to the pot and sauté for 3-4 minutes until softened, scraping up any browned bits from the bottom. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze: Pour in the red wine (if using) or additional beef broth. Use a wooden spoon or spatula to scrape all the browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and adds incredible flavor to your beef roast instant pot.
5. Add Liquids & Seasoning: Stir in the beef broth, Worcestershire sauce, dried rosemary, and dried thyme. Return the seared beef to the pot.
6. Add Vegetables: Place the carrots and potatoes on top of the beef. Do not stir them in, as they cook better when not submerged completely.
7. Pressure Cook: Secure the lid, ensuring the sealing valve is set to “Sealing.” Select “Manual” or “Pressure Cook” and set the time for 60 minutes on High Pressure.
8. Natural Release: Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for at least 15-20 minutes. Then, carefully turn the sealing valve to “Venting” to release any remaining pressure. Remove the lid.
9. Remove Beef & Veggies: Carefully remove the beef and vegetables to a serving platter. Cover loosely with foil to keep warm.
10. Make the Gravy: Change the Instant Pot setting back to “Sauté.” In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the liquid in the Instant Pot. Bring to a simmer, stirring constantly, until the gravy thickens to your desired consistency. Taste and adjust seasonings as needed.
11. Serve: Shred or slice the beef against the grain. Serve hot with the tender vegetables and plenty of gravy poured over. Garnish with fresh parsley if desired.

Expert Tips for Success:

• Don’t Skip the Sear: Browning the beef creates a rich, deep flavor base (the Maillard reaction!) that you won’t get otherwise.
• Scrape the Pot: Deglazing is essential to avoid the “Burn” message and add flavor. Ensure all browned bits are off the bottom.
• Natural Release is Key: For large cuts of meat like a roast, natural pressure release helps the meat remain tender and juicy, preventing it from drying out.
• Don’t Overcrowd: If you have a very large roast, cut it into smaller, more manageable pieces to ensure even cooking.

Fun Twists & Serving Ideas

Make It Your Own:

• Herb Variations: Experiment with fresh thyme, bay leaves, or a sprig of fresh rosemary for different aromatic profiles.
• Spicier Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for a little heat.
• Mushroom Magic: Sauté sliced mushrooms with the onions for an earthy flavor boost.
• Different Veggies: Swap out or add parsnips, celery, or sweet potatoes for variety. Add more delicate vegetables like green beans towards the end of the cooking process (after the natural release, then pressure cook for 0 minutes with quick release).
• Creamier Gravy: Stir in a tablespoon of butter or a splash of heavy cream at the very end when making the gravy for extra richness.

What to Serve With It:

• A simple green salad with a vinaigrette to cut through the richness.
• Crusty bread for soaking up all that delicious gravy.
• Creamy mashed potatoes (if you didn’t cook potatoes in the pot).
• Roasted asparagus or broccoli for extra greens.

Readers Are Raving! (Reviews)

Laura G. ⭐️⭐️⭐️⭐️⭐️
“This recipe is a game-changer! My husband said it was the best pot roast he’s ever had, and I barely lifted a finger thanks to the Instant Pot. The gravy is just divine. Definitely a new family staple!”

Mark T. ⭐️⭐️⭐️⭐️⭐️
“I’ve tried many Instant Pot beef roast recipes, but this one is by far the most flavorful and the easiest to follow. The beef was incredibly tender, and the vegetables cooked perfectly. Five stars all the way!”

Sarah L. ⭐️⭐️⭐️⭐️⭐️
“I used to dread making pot roast because of the time commitment. This recipe completely changed that! In just over an hour, I had a meal that tasted like it slow-cooked all day. The red wine really makes a difference. Highly recommend!”

Frequently Asked Questions (FAQs)

Final Thoughts on Our instant pot roast beef

There you have it, folks! A truly magnificent, soul-satisfying beef roast instant pot that proves comfort food doesn’t have to be complicated or time-consuming. This instant pot roast beef is more than just a meal; it’s an experience of warmth, flavor, and pure culinary delight. I promise once you try it, you’ll wonder how you ever lived without this recipe. Happy cooking!

Recipe Note:

All cooking times are approximate and may vary based on your specific Instant Pot model and desired doneness. Always ensure meat is cooked to a safe internal temperature.

Instant Pot Roast Beef

Get melt-in-your-mouth, tender roast beef in a fraction of the time. This easy one-pot recipe includes perfectly cooked carrots, potatoes, and a rich, savory homemade gravy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1 3 to 4 pound beef chuck roast
• 1 tablespoon salt
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons olive oil
• 1 large yellow onion roughly chopped
• 4 cloves garlic minced
• 2 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 pound baby potatoes yellow or red
• 4 large carrots peeled and cut into 2-inch chunks
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Method

 

1. Season and Sear: Season the chuck roast generously on all sides with the salt and black pepper. Turn on the Saute function on your pressure cooker. Add the olive oil. Once the oil is hot, add the roast and sear for 4 to 5 minutes per side until a dark brown crust forms. Remove the meat to a plate and set aside.
2. Saute Aromatics: Add the chopped onion to the pot and saute for 3 minutes until softened. Add the minced garlic, thyme, and rosemary, and cook for 1 more minute until fragrant.
3. Deglaze the Pot: Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This prevents a burn warning and adds tons of flavor.
4. Pressure Cook the Meat: Place the seared roast back into the pot, resting it in the liquid. Secure the lid, ensure the valve is set to Sealing, and cook on Manual / High Pressure for 60 minutes.
5. Natural Release: When the timer finishes, let the pot do a Natural Pressure Release for 10 minutes. Then, carefully turn the valve to Venting to release the remaining pressure. Remove the roast to a cutting board and cover loosely with foil to keep warm.
6. Cook the Vegetables: Add the baby potatoes and carrot chunks directly into the cooking liquid. Secure the lid, seal the valve, and cook on Manual / High Pressure for 4 minutes. Once done, perform a Quick Pressure Release. Use a slotted spoon to remove the vegetables to a serving platter.
7. Make the Gravy: Turn the pot back to the Saute function and let the liquid come to a simmer. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering liquid, whisking constantly. Let it bubble for 2 minutes until it thickens into a rich gravy.
8. Serve: Slice or shred the rested beef. Serve alongside the hot vegetables and pour the warm gravy generously over the top.

Notes

Best Cut of Meat: Chuck roast is highly recommended for this method. It has the perfect amount of marbling and connective tissue to break down and become incredibly tender under high pressure. Avoid lean cuts like round roast, which will dry out.
Preventing Mushy Veggies: Do not be tempted to cook the vegetables for the entire 60 minutes with the meat. Cooking them for just 4 minutes at the end guarantees they hold their shape and have the perfect texture.
Searing is Key: Do not skip the searing step. Building that dark crust on the outside of the meat is where the deep, savory flavor of the gravy originates.