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Instant Pot Pot Roast Recipe

Course Dinner
Cuisine American
Keyword Instant Pot
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Natural Pressure Release 20 minutes
Total Time 1 hour 40 minutes
Servings 6


  • 1 tablespoon olive oil
  • 3 pound boneless chuck roast
  • 1 medium onion roughly chopped
  • 4 cloves garlic minced
  • 1 cup dry red wine
  • 1 14 oz can low-sodium beef broth
  • 1 tablespoon soy sauce
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 4 large carrots peeled and cut into 1 inch chunks
  • 2 pounds yokun gold potatoes cut into 1 1/2 inch chunks
  • kosher salt and freshly ground pepper
  • fresh flat leaf parsley for garnish


  1. In a 6 quart Instant Pot, add olive oil and select Sauté function and hit more to heat to highest heat for searing. 

  2. Pat chuck roast dry, season with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground pepper.

  3. Sear chuck roast, about 5 minutes per side. Remove chuck roast from Instant Pot and set aside. Add onions to Instant Pot and sauté for 1-2 minutes, then add garlic and sauté for an additional minute. 

  4. Return chuck roast to Instant Pot and add wine, beef broth, soy sauce, thyme, bay leaf, 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Set Instant Pot to High via Manual Mode for 70 minutes. 

  5. Once Instant Pot counts down from 70 minutes, use a quick pressure release, then add carrots and potatoes to pot. Set Instant Pot to High Pressure again  via Manual Mode for 15 minutes, then let pressure release naturally. Once pin drops, open Instant Pot and use a slotted spoon to remove roast, potatoes and carrots. Discard bay leaf and thyme stems. Strain remaining liquid as serve over roast and vegetables. Season with additional salt and pepper as needed. Garnish with a sprinkle of fresh parsley.