Instant Pot Pot Roast Recipe

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Everett Published: November 18, 2020 Modified: May 31, 2021
Instant Pot Pot Roast Recipe

How To Make Instant Pot Pot Roast

Warm your stomach with this heart and filling instant pot pot roast. The roast beef and fresh veggies are cooked in an instant pot for a flavorful dish.

Preparation: 25 minutes
Cooking: 1 hour
Adittional Time: 15 minutes
Total: 1 hour 40 minutes



  • 3lbbeef roast
  • 2tbspolive oil
  • 1oniondiced
  • ½cupred wine
  • 1lbbaby potatoes
  • 3carrotssliced into 2-inch pieces
  • 1celery stalkchopped into 1-inch pieces
  • 2fresh rosemary sprigsor 1 teaspoon dry
  • 2garlic cloves
  • 2cupsbeef broth
  • 2tbsptomato paste
  • 1bay leaf

For the Ggavy:

  • ½cupbrothor water, as needed
  • 3tbspcornstarch


  1. Cut roast into large 3 to 4 chunks. Season generously with salt and pepper.

  2. Add olive oil to the Instant Pot and turn it on to saute. Sear beef in batches to brown for about 4 minutes per side.

  3. Remove beef and add onions to the Instant Pot. Cook for 2 to 3 minutes to soften.

  4. Add red wine to the Instant Pot. Scrape the bottom to remove any brown bits.

  5. Add remaining ingredients and mix well. Add browned beef and stir.

  6. Cook on high pressure for 45 minutes. Natural release for 15 minutes.

  7. Using a slotted spoon, remove beef and vegetables, and set on a plate to rest. Discard bay leaf.

  8. Combine broth and cornstarch in a mason jar and shake very well until smooth. Turn the broth in the Instant Pot onto saute to bring to a boil.

  9. Whisk in cornstarch and cook until thickened and bubbly, add additional cornstarch as necessary. Season with salt and pepper.

  10. Serve gravy over pot roast.


  • Calories: 619.79kcal
  • Fat: 32.45g
  • Saturated Fat: 11.60g
  • Monounsaturated Fat: 15.27g
  • Polyunsaturated Fat: 1.64g
  • Carbohydrates: 25.18g
  • Fiber: 3.52g
  • Sugar: 4.23g
  • Protein: 51.02g
  • Cholesterol: 170.10mg
  • Sodium: 357.34mg
  • Calcium: 81.56mg
  • Potassium: 1430.84mg
  • Iron: 5.60mg
  • Vitamin A: 263.59µg
  • Vitamin C: 20.38mg
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