Instant Pot Pot Roast: the Ultimate Sunday Dinner

The Modern Approach to Comfort: Instant Pot Pot Roast Overview

The smell of deeply savory, rich gravy and slow cooked meat hits you the moment the pressure is released. Forget the eight hours of patient waiting; this truly is the ultimate Instant Pot Pot Roast recipe.

The meat falls apart with the slightest nudge from a fork, and the sauce is so robust and layered with flavor you’ll want to drink it straight from the pot.

We’re talking about proper, stick-to-your ribs comfort food, the kind of Sunday dinner tradition you thought was impossible on a Tuesday night. The Instant Pot is a miracle worker, transforming humble, tough cuts into meltingly tender perfection in a flash.

Making Instant Pot Pot Roast saves you hours without sacrificing that essential slow braised complexity, making this recipe a total weeknight lifesaver.

I’ve made enough mediocre roasts to know exactly where people stumble, so I’m sharing every trick I've learned. Trust me, once you nail this process, you’ll never go back to the oven method. Let's crack on and make the best Instant Pot Pot Roast you’ve ever had.

Achieving Slow Cooked Tenderness in Under an Hour

The reason this method is revolutionary lies in the magic of high pressure. When you pressure cook, you raise the boiling point of the liquid, which means the connective tissue (collagen) in the chuck roast breaks down incredibly fast.

This allows us to achieve eight hours' worth of braising in just 60 minutes.

The Secret to an Umami Rich Gravy Base

The gravy is often an afterthought, but here it’s the star. The secret to a deeply satisfying Instant Pot Pot Roast gravy is building layers of flavor right at the start.

That means aggressively searing the meat and, crucially, deglazing the pot with wine to capture all those amazing browned bits (the fond ) that form during searing. This foundational process ensures the final sauce is miles ahead of anything made with just stock.

Equipment Check: Ensuring Your Instant Pot is Ready

You will need a 6 quart or 8 quart Instant Pot or similar electric pressure cooker. Before you start, always double check your sealing ring; an old, stretched, or dirty ring can prevent the pot from coming up to pressure properly.

Clean that bad boy, and make sure your vent knob is set to 'Sealing' when it's time to cook.

Chef's Note: If you are nervous about your searing technique, invest in a set of good, sturdy tongs. They give you far more control over the large piece of chuck roast.

Essential Components: Ingredients and Sourcing Notes

This recipe for Instant Pot Pot Roast relies on simple, accessible ingredients, but sourcing them correctly makes all the difference in the final taste and texture.

Selecting the Ideal Chuck Roast for Instant Pot Use

The chuck roast (or shoulder) is the undisputed champion for any Instant Pot Pot Roast recipe. It has a beautiful marbling of fat and high amounts of collagen, which melts down into gelatin under pressure. This is what gives the finished dish that luscious, 'falling apart' quality.

Look for a roast that is evenly marbled, avoiding cuts that have one massive, solid chunk of exterior fat trim those bits off before cooking.

Building the Best Braising Liquid

A great Instant Pot Pot Roast requires more than just water and salt. We are building complexity! We use low-sodium stock, Worcestershire sauce for tang and fermentation notes, and dried thyme and bay leaves.

I highly recommend using the dry red wine it doesn't make the dish taste boozy, but the acidity balances the richness beautifully. If you're skipping the wine, make sure you add that vinegar substitute I listed above.

Handling Dietary Restrictions and Flavor Tweaks

Want to try a different flavor profile? You totally can. If you want a more smoky Instant Pot Pot Roast , toss in a small pinch of smoked paprika with the garlic.

For those avoiding nightshades, you can skip the potatoes and carrots entirely, substituting with celery root (celeriac) and parsnips instead. This dish is forgiving, which is why it’s such an easy Instant Pot Pot Roast win.

Detailed Execution: Making Chef Julian's Instant Pot Pot Roast

Here are the step-by-step instructions. Do not rush the searing part; it's non-negotiable for the best result.

The Crucial Searing and Deglazing Process

1. Prep and Season: Pat the chuck roast aggressively dry moisture prevents searing! Season all sides heavily with salt and pepper, then dust lightly with flour.
2. Sauté: Set your Instant Pot to Sauté (High) . Add the oil. Once the oil shimmers, sear the roast for 4– 5 minutes per side until you get a deep, mahogany crust. This is the foundation of your flavor. Remove the meat to a plate.
3. Aromatics: Add the chopped onion and celery. Sauté for 3– 4 minutes, scraping up all those beautiful browned bits from the bottom of the pot. Stir in the minced garlic and tomato paste, cooking for one minute until the paste darkens slightly. This activates its flavor.
4. Deglaze: Pour in the red wine or stock substitute. Use a wooden spoon to scrape the bottom of the pot until it is completely smooth and clean. This is the step that prevents the dreaded "Burn" error! Simmer for 2 minutes.

Setting the Pressure Cooker and Natural Release Timing

5. Build the Pot: Pour in the remaining beef stock, Worcestershire sauce, thyme, and bay leaves. Place the seared roast back in the liquid. Lock the lid, ensuring the vent is sealed.
6. Cook: Set the Instant Pot to Manual/Pressure Cook (High Pressure) for 60 minutes . This timing guarantees fork tender results.
7. Release: Once cooking is done, allow a Natural Pressure Release (NPR) for 15 minutes. This slow, gentle drop in pressure keeps the juices locked inside the meat fibres, creating a superior texture. After 15 minutes, flip the vent to release any remaining pressure (Quick Release).

Creating a Smooth, Thickened Gravy Directly in the Pot

8. Rest and Cook Veg: Remove the roast and tent it loosely with foil. Add the baby potatoes and carrots to the remaining liquid. Lock the lid and pressure cook for only 5 minutes .
9. Gravy Prep: Quick Release the pressure immediately after the 5 minutes are up. Remove the vegetables and set the Instant Pot back to Sauté (Low) .
10. Thicken: Whisk the cornflour with cold water in a small bowl to create a smooth slurry. Pour the slurry into the simmering liquid, whisking constantly. Simmer for 2– 3 minutes until the gravy is glossy and thick. Taste and adjust seasoning! The richness of this finished gravy is perfect spooned over the meat. If you love a concentrated sauce, this method is similar to the reduction we use for Turkey Neck Gravy: Slow Simmered, Deeply Savory Sunday Roast Essential .

Pressure Cooking Science: Why This Pot Roast is Superior

Using the Instant Pot for your Instant Pot Pot Roast is the definitive modern upgrade. We are not just speeding up a recipe; we are fundamentally changing how the tough chuck roast structure behaves.

Maximizing Collagen Breakdown for Fork Tender Results

Collagen is the tough, fibrous material in the connective tissue. High pressure and heat (above 212°F/100°C) force this collagen to break down into silky, tender gelatin extremely rapidly. That gelatin is what gives the finished gravy its body and the meat its unbelievably tender quality.

It's the key difference between tough roast and the best Instant Pot Pot Roast you’ve ever encountered.

The Maillard Reaction and Essential Searing Steps

You cannot skip the sear. This browning step the Maillard reaction creates hundreds of new flavor compounds that water and steam alone can never achieve. When making this Instant Pot Pot Roast , spend the extra 15 minutes required to get a deep, dark crust on every side of the meat.

This isn't just cosmetic; it's flavor engineering.

Preventing Mushiness: Timing the Root Vegetables

My biggest mistake when I first started using the pressure cooker? Throwing the potatoes and carrots in with the meat for the full hour. Disaster! They turned into a watery, flavourless paste.

The two-stage method (meat first, then a quick 5 minute blast for the veg) is the only way to guarantee tender, but not disintegrating, vegetables in your Instant Pot Pot Roast .

Chef’s Corner: Pro Tips and Troubleshooting Common Errors

Avoiding the 'Not Tender Enough' Result

If you open the pot after the NPR and the meat isn't immediately shreddable, don't panic. This usually means the piece of chuck roast was thicker or denser than average. Your fix is simple: lock the lid back on and pressure cook for an additional 10– 15 minutes.

A great Instant Pot Pot Roast is worth a few extra minutes, and tough meat is a texture failure, not a flavor one.

Enhancing Depth After Pressure Cooking

Sometimes, after all the pressure cooking, the liquid can taste a little thin. This is common when using commercial low-sodium stock. After you've thickened the gravy, give it a splash of soy sauce or Marmite (if you like that deep umami) right at the end.

It's an easy way to boost the savory profile without adding much salt.

Adjusting Cook Times for Crisper or Softer Vegetables

If you prefer your carrots and potatoes slightly firmer (al dente), drop the vegetable cook time to 3 minutes. If you want them softer, try 6 minutes.

Five minutes is the sweet spot for a classic, fork tender Instant Pot Pot Roast with Potatoes and Carrots .

make-ahead and Preservation: Storing Leftover Pot Roast

The Instant Pot Pot Roast makes amazing leftovers, which is great because this recipe is generous!

Refrigeration: Store the shredded meat and the gravy together in an airtight container in the fridge. The meat will continue to absorb the sauce, becoming even more tender and flavorful over the next two days. It should last safely for 3 4 days.

Freezing: This dish freezes beautifully. Cool the finished roast, vegetables, and gravy completely. Transfer everything to a freezer safe container, ensuring the meat is fully submerged in the gravy to prevent freezer burn. It keeps well for up to three months.

To reheat, thaw overnight in the fridge and gently reheat on the stovetop on low heat.

Complete the Meal: Ideal Side Dishes and Pairings

This rich and satisfying main dish deserves sides that can either soak up that gravy or offer a bright contrast.

My absolute favorite pairing for this Instant Pot Pot Roast is a mountain of creamy mashed potatoes. They are the perfect vehicle for carrying that incredible, thick sauce. If you want another great Sunday dinner option, you might also enjoy my traditional, oven braised recipe: Pot Roast: Ultimate Slow Braised Sunday Beef with Rich Gravy .

For a nice green element, blanched asparagus or simple steamed green beans tossed with lemon zest and flaked salt cut through the richness wonderfully. Avoid sides that are overly complex; let the flavor of the Instant Pot Pot Roast shine.

If you have any leftovers, you can always repurpose the shredded Instant Pot Pot Roast into sandwiches the next day, layered on crusty bread with horseradish cream. That’s a second win right there! This easy Instant Pot Pot Roast is a guaranteed family favorite.