Instant Pot Chuck Roast

5 from 196 votes

This Instant Pot Chuck Roast is tender, flavorful, and served with potatoes, carrots, and an easy gravy made from the cooking liquid. It is a comforting Sunday dinner made in a fraction of the time of a traditional pot roast.

Prep Time15

Cook Time1 30

Pressure Build/Release Time40

Total Time2 25

Course: Dinner, Main Course

Cuisine: American

Keyword: Beef Roast, Instant Pot, pot roast

Servings: servings

Calories: 394kcal

Author: Erica Walker

Equipment

Instant Pot Pressure Cooker

Ingredients

3 to 5 pounds beef chuck roast
1 teaspoon salt (or to taste)
2 tablespoons vegetable oil
2 tablespoons olive oil
2 cups beef broth *can use gluten-free beef broth
1 packet dry onion soup mix *can use gluten-free onion soup mix
1 onion white or yellow, quartered
1 pound baby potatoes (see notes above)
1 cup cut carrots (baby carrots work too)
1/4 cup water
2 tablespoons corn starch

Instructions

Pat the roast dry with paper towels and rub it generously with salt.
Add the vegetable oil to the Instant Pot and set it to Sauté. When the oil is hot and shimmering, add the roast and sear for 4 to 5 minutes on each side until well browned.
Toss the onion, potatoes, and carrots with the olive oil and dry onion soup mix. For very soft vegetables, add everything to the pot now. For firmer potatoes and carrots, add the onion now and set the potatoes and carrots aside.
Pour the beef broth into the Instant Pot and scrape the bottom well to loosen any browned bits. Add the roast, secure the lid, and set the valve to sealing.
Pressure cook on High for 60 to 70 minutes for a 3-pound roast, or use the cook-time chart in the post for other sizes. When the cook time ends, allow at least a 15-minute natural release, then carefully vent any remaining pressure. If the roast is not fork-tender, cook for another 10 to 20 minutes and allow another natural release.
When the roast is tender, transfer it to a platter and loosely cover it. If you reserved the potatoes and carrots, add them to the liquid in the Instant Pot. Secure the lid and pressure cook on High for 4 to 5 minutes. Let the pressure release naturally for 5 minutes, then carefully vent the remaining pressure. Transfer the vegetables to the platter. Shred or slice the roast.
For gravy: Strain the liquid in the pot if desired and set the Instant Pot to Sauté. Whisk the water and cornstarch together until smooth, then slowly whisk the slurry into the simmering broth. Cook for 2 to 3 minutes, stirring often, until thickened. Serve the gravy with the roast and vegetables.

Video

Notes

This recipe was developed using a 6-quart Instant Pot. Follow the liquid and maximum-fill requirements for your specific pressure cooker.
The cook times are for a thawed roast. A frozen roast will need extra pressure cooking time and cannot be seared first.
For the most tender beef, allow at least a 15-minute natural pressure release before venting the remaining pressure.
For firmer vegetables, cook the roast first and pressure cook the potatoes and carrots separately for 4 to 5 minutes.
If the roast is still tough, pressure cook it for another 10 to 20 minutes. Tough roast usually means it needs more time.
The roast does not need to be covered with broth. The 2 cups of broth in this recipe provide pressure-cooking liquid and enough drippings for gravy.
Whole baby potatoes hold their shape better than peeled, diced russet potatoes.
Deglaze the pot thoroughly after searing to help prevent a burn notice.
To make this recipe gluten-free, use gluten-free beef broth and dry onion soup mix.
Total time is based on a 3-pound roast and includes estimated pressure build and release time. Larger roasts will take longer.

Nutrition