Colin FosterBy Colin Foster

Updated November 2026

An easy Instant Pot beef pot roast recipe gives you fall-apart tender beef, vegetables and a rich gravy in roughly 90 minutes, including pressure-building time. You sear the meat, pressure cook it on high for about an hour and a half, then let it rest and finish the sauce. The method works with a chuck roast of three to four pounds, which has enough connective tissue to turn silky during cooking.

What You Need Before You Start

  • A 3 to 4 pound boneless chuck roast, tied with kitchen twine if it is loose
  • 2 teaspoons kosher salt and 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into wedges
  • 4 cloves garlic, smashed
  • 1 pound baby carrots or carrots cut into 2-inch pieces
  • 1 pound baby potatoes, halved
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme and 1 bay leaf
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for gravy)

How to Cook the Pot Roast Step by Step

Step 1: Season and sear the beef

Pat the roast dry and season all sides with the salt and pepper. Set the Instant Pot to Sauté on High, add the oil, and wait until it shimmers. Sear the roast for 4 to 5 minutes per side until deeply browned, then move it to a plate. Browning builds flavor, and skipping it leaves the gravy noticeably flatter.

Shopping for one? See our guide: 4 Best Damn Instant Pot Boneless Pork Chops Recipes and Cookbooks (2026).

Step 2: Build the base

Lower the heat to Medium or press Cancel, then add the onion and cook for 3 minutes, scraping up the browned bits. Stir in the garlic and tomato paste and cook for another minute. Pour in the beef broth and Worcestershire, and scrape the bottom of the pot clean. Those browned bits are the foundation of your gravy, so do not leave them behind.

Pressure Cook, Release and Finish the Gravy

Return the roast to the pot with any juices from the plate, add the thyme and bay leaf, and lock the lid. Set the valve to Sealing and pressure cook on High for 60 to 70 minutes for a 3 to 4 pound roast. Once the cooking time ends, allow a natural pressure release for 15 minutes, then quick release any remaining steam. Add the carrots and potatoes around the meat, lock the lid again, and cook on High for 5 minutes, followed by a quick release.

Transfer the roast and vegetables to a platter and cover loosely with foil. Remove the thyme stems and bay leaf. Switch the pot to Sauté, bring the liquid to a simmer, then stir in the cornstarch slurry. Let it bubble for 1 to 2 minutes until the gravy coats a spoon. Slice or shred the beef against the grain and serve with the gravy spooned over the top.

If you want a deeper comparison of slow-cooker versus pressure-cooker timing, Best Crock Pot Roast Recipe: 6 Steps to Fall-Apart Tender Beef walks through the same cut of beef on a longer schedule. For more pressure cooker basics, Instant Pot Pressure Cooker: A Step-by-Step Guide for Beginners explains how sealing, venting and release modes work.

Common Mistakes to Avoid

  • Skipping the sear. Pale meat tastes flat, and the gravy suffers as a result.
  • Overfilling the pot. Stay below the maximum fill line, and do not exceed two-thirds full when cooking with vegetables and broth.
  • Adding cornstarch before the liquid simmers. Stirring it into cold liquid leads to lumps, so bring the liquid to a simmer first.
  • Cutting into the roast too soon. A 10-minute rest after the release keeps the slices moist.
  • Using lean cuts. Eye of round turns dry under pressure, so choose chuck for tenderness.

A pot with a clear sealing ring and a built-in Sauté function makes searing and gravy-making much simpler. View on Amazon

A heavy-duty instant-read thermometer helps you confirm doneness when the meat should pull apart easily. View on Amazon

Kitchen twine keeps a loose roast compact so it cooks evenly and holds its shape. View on Amazon

FAQ

Can I use a different cut of beef for an Instant Pot pot roast?

Chuck roast is the most reliable choice because its fat and collagen break down into tender, moist meat. Brisket or bottom round can also work, but check for doneness a few minutes early and adjust the cook time as needed.

Do I need to add liquid to the Instant Pot?

Yes, the pot needs thin liquid to come to pressure, and the broth also creates the gravy. The two cups of beef broth in this recipe provide enough liquid for a 3 to 4 pound roast.

Can I make this pot roast ahead of time?

Yes, you can refrigerate the cooked roast and gravy for up to three to four days. Reheat the meat in the pot on Sauté with a splash of broth until heated through, and food safety guidance recommends consulting local food safety resources for storage details.

Conclusion

An easy Instant Pot beef pot roast recipe is all about a good sear, a full pressure cycle and a proper release. Follow the timing above and you will get tender beef and gravy without watching a stove for hours. Once you have the basic method down, try swapping in different herbs or vegetables to make it your own.

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Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our home cooking with appliances guides, checking product details against manufacturer specifications and owner feedback.