Instant Pot Pot Roast

There’s something incredibly comforting about a big pot of Instant Pot Pot Roast simmering away in your kitchen. I often find myself reminiscing about the chilly winter evenings spent gathered around the dinner table, where the rich aroma of beef and vegetables wafted through the air, mingling with laughter and stories. This dish not only warms your heart but fills your home with a sense of nostalgia. Cooking it in an Instant Pot makes it even better, drastically reducing the time while intensifying those beloved flavors. I remember the first time I made this; my family couldn’t believe how tender and juicy the roast turned out. It was a hit, and I knew I had to share this recipe!

Ingredients for Instant Pot Pot Roast

The magic of Instant Pot Pot Roast lies in its ingredients, each contributing to the rich and hearty flavor profile. The choice of a good quality beef roast is paramount, while the addition of vegetables adds not only color but nutrition. Together, these ingredients create a comforting meal that’s perfect for family gatherings or cozy nights in.

• 2-3 pounds top round roast cut into 2-3 inch pieces
• Salt and black pepper
• 1 tablespoon olive oil
• 1 medium onion diced
• 1 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 2 cups beef broth
• 1½ pounds fingerling or petite potatoes
• 2 cups baby carrots
• 2 tablespoons corn starch
• ¼ cup water

Putting Together Instant Pot Pot Roast

Creating Instant Pot Pot Roast is an adventure filled with delightful aromas and flavors. You’ll find it’s as simple as following a few steps to elevate your mealtime. Let’s dive into the process!

1. Sprinkle the pieces of roast liberally with salt and black pepper on all sides. This initial seasoning will help enhance the flavor of the meat during cooking.
2. Next, set your Instant Pot to the sauté mode and add olive oil to the pot. Once the oil is hot, carefully add the roast pieces in batches, browning them for about 3 to 4 minutes on each side. The goal is to develop a nice golden crust that locks in those juices.
3. Once browned, remove the roast and set it aside on a plate. In the same pot, add the diced onion. Stir it frequently, allowing it to cook until softened, which should take about 2 to 3 minutes. This will build the base flavor for your dish.
4. Now, it’s time to add flavor boosters! Pour in the balsamic vinegar and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. This step is crucial as those bits are packed with flavor.
5. Return the roast to the pot, and pour the beef broth over the top. Make sure to cover the meat so it can absorb all that liquid goodness.
6. Seal the lid of the Instant Pot and set the valve to the sealing position. Cook on the meat/stew setting for 45 minutes. When the time is up, let the pressure naturally release for about 20 minutes to keep the meat tender.
7. Once the pressure is released, carefully quick release any remaining pressure. Open the lid and add the potatoes and baby carrots to the pot. Cover again, sealing the lid.
8. Now, cook on high pressure for an additional 8 minutes. Afterward, allow for another natural pressure release for 10 minutes, and then quick release the remaining pressure.
9. With the roast and vegetables cooked, transfer them to a serving platter. If you like, shred the roast into pieces with two forks, or serve it whole. Cover with foil to keep warm while we prepare the gravy.
10. Pour the broth from the pot through a strainer into a skillet and place it over medium heat. In a small bowl, whisk together corn starch and water. Slowly pour this slurry into the broth, stirring continuously until the gravy thickens. This final step adds a delicious coating to your roast and vegetables, making every bite irresistible!

Ways to Adapt This Recipe

Cooking is about experimenting and making a dish your own, and Instant Pot Pot Roast is no exception. Here are some ideas to adapt it!

• Add herbs: Experiment with fresh herbs like thyme or rosemary for an aromatic twist.
• Change the vegetables: Feel free to include other root vegetables like parsnips or turnips for variety.
• Spice it up: Add a splash of hot sauce to the gravy for a bit of heat!
• Use a different cut: If you prefer, you can use chuck roast or brisket instead of top round for a different flavor profile.
• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the pot roast and gravy for up to three months. Just make sure to cool completely before freezing.
• Pairing: Serve alongside a fresh green salad or some warm crusty bread for a complete meal.

How to Serve Instant Pot Pot Roast

When it comes to serving Instant Pot Pot Roast, the options are endless. Here are some ideas to make your meal complete:

• Family Dinner: This dish is perfect for a cozy family dinner. Pair it with creamy mashed potatoes or fluffy rice to soak up the delicious gravy.
• Comfort Food Nights: It’s an ideal choice for those chilly winter nights when you crave something hearty and warming.
• Special Occasions: Serve it at gatherings or holidays like Thanksgiving for a show-stopping centerpiece.
• Leftover Creativity: Use leftovers for sandwiches or tacos, giving them a fun twist for lunch the next day.
• Seasonal Pairing: In winter, serve with roasted root vegetables, while in the warmer months, you can complement it with a light salad.
• Storage Tips: Make sure to store leftovers in an airtight container and enjoy them within three days, or freeze for later!

FAQ

Conclusion

The Instant Pot Pot Roast is truly a comforting dish that delivers on flavor and warmth, making it a family favorite. I encourage you to give this recipe a try, whether for a family gathering or a cozy night in. You won’t regret the delightful experience it brings to your table.

Instant Pot Pot Roast

The ultimate comfort food, Instant Pot Pot Roast is a time-saving dish packed with rich flavors and tender meat. This easy weeknight dinner is perfect for families and gatherings alike. Make it tonight and savor the warm, hearty goodness!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 pounds top round roast cut into 2-3 inch pieces
• Salt and black pepper
• 1 tablespoon olive oil
• 1 medium onion diced
• 1 tablespoon balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 2 cups beef broth
• 1½ pounds fingerling or petite potatoes
• 2 cups baby carrots
• 2 tablespoons corn starch
• ¼ cup water

Equipment

• Cutting Board
• Skillet
• Saucepan
• Wooden Spoon
• Whisk
• Instant Pot
• Baking Sheet

Method

 

1. Sprinkle the pieces of roast liberally with salt and black pepper on all sides. This initial seasoning will help enhance the flavor of the meat during cooking.
2. Next, set your Instant Pot to the sauté mode and add olive oil to the pot. Once the oil is hot, carefully add the roast pieces in batches, browning them for about 3 to 4 minutes on each side. The goal is to develop a nice golden crust that locks in those juices.
3. Once browned, remove the roast and set it aside on a plate. In the same pot, add the diced onion. Stir it frequently, allowing it to cook until softened, which should take about 2 to 3 minutes. This will build the base flavor for your dish.
4. Now, it's time to add flavor boosters! Pour in the balsamic vinegar and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. This step is crucial as those bits are packed with flavor.
5. Return the roast to the pot, and pour the beef broth over the top. Make sure to cover the meat so it can absorb all that liquid goodness.
6. Seal the lid of the Instant Pot and set the valve to the sealing position. Cook on the meat/stew setting for 45 minutes. When the time is up, let the pressure naturally release for about 20 minutes to keep the meat tender.
7. Once the pressure is released, carefully quick release any remaining pressure. Open the lid and add the potatoes and baby carrots to the pot. Cover again, sealing the lid.
8. Now, cook on high pressure for an additional 8 minutes. Afterward, allow for another natural pressure release for 10 minutes, and then quick release the remaining pressure.
9. With the roast and vegetables cooked, transfer them to a serving platter. If you like, shred the roast into pieces with two forks, or serve it whole. Cover with foil to keep warm while we prepare the gravy.
10. Pour the broth from the pot through a strainer into a skillet and place it over medium heat. In a small bowl, whisk together corn starch and water. Slowly pour this slurry into the broth, stirring continuously until the gravy thickens. This final step adds a delicious coating to your roast and vegetables, making every bite irresistible!

Notes

Make sure to store leftovers in an airtight container and enjoy them within three days, or freeze for later!

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.