This Instant Pot chuck roast is comfort food at its finest! Tender, perfectly seasoned beef is paired with baby potatoes and carrots for a complete meal that’s sure to satisfy.
The Instant Pot works its magic on so many different dishes, from Instant Pot Coconut Rice to Instant Pot Vegan Wild Rice Soup and Instant Pot Refried Beans. But if you’re looking for the quintessential comfort food dinner and you want it with minimal effort, then this Instant Pot chuck roast recipe delivers.
Chuck roast is a cut of meat that usually needs to be cooked low and slow, which is how you get it to cook up perfectly tender instead of dry and stringy. The Instant Pot totally changes the game, though—pressure cooking means you can get the same tender results as a slow simmer on the stove or crock pot in way less time.
This Instant Pot chuck roast recipe is easy to make, doesn’t require a ton of ingredients, and it’s incredibly satisfying. You’re going to love it, especially on a chilly evening when you’re craving a cozy comfort food dinner!
Why You’ll Love This Instant Pot Chuck Roast Recipe
Here are all the reasons you'll want to make this Instant Pot chuck roast ASAP:
- Sunday dinner, simplified. Unlike the big weekend meals that take hours in the kitchen, this Instant Pot chuck roast comes together quickly and easily.
- Big flavor on a budget. Not only does chuck roast cook up perfectly in an Instant Pot, it’s also affordable since it’s an inexpensive cut of beef.
- Comfort food at its finest. Tender beef, potatoes, and carrots—what more could you want?
- A complete meal in one pot. Everything is cooked in the same pot, including the veggies. You’ll have a full dinner with minimal cleanup!
What You’ll Need
Here are all of the ingredients you’ll need when making Instant Pot chuck roast. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
- Chuck roast – Be sure to buy chuck roast, not chuck steak. The roast is what you use for making pot roast and stews.
- Olive oil
- Seasoning – Black pepper, garlic powder, onion powder, and Italian seasoning
- Garlic – I add lots of garlic to infuse this Instant Pot chuck roast with flavor.
- Sweet yellow onions – You can use another type of onion if you’d like, or substitute whole pearl onions.
- Beef broth – I recommend a high-quality bone broth.
- Balsamic vinegar
- Tomato paste
- Baby potatoes – Any color—or a variety of colors—is fine here.
- Fresh rosemary and thyme
For the optional gravy:
- Cornstarch – Or substitute arrowroot powder.
What Is Chuck Roast?
Chuck roast is a cut of beef from the shoulder of the cow. Due to its high fat and collagen content, chuck roast is often cooked slow at a lower temperature than other cuts of beef, but the Instant Pot speeds up the process. It cooks the meat quickly while still ensuring it’s fall-apart tender!
How To Make Instant Pot Chuck Roast
Ready to get started? Here’s what you’ll need to do.
- Season. Sprinkle salt all over the beef and let it sit for an hour. After this, pat the beef dry and cut it in half.
- Prepare. Combine the seasoning ingredients in a small bowl; chop the onion and smash the garlic cloves.
- Sear the beef. Turn Instant Pot to the Sauté setting, set for 15 minutes, and heat the oil. Sear the beef for about 5 minutes per side. Remove the beef and sauté the onion.
- Add the remaining ingredients. Stir in the broth, vinegar, tomato paste, and seasoning mix, scraping the bottom of the pot with a wooden spatula. Put the roast back into the pot and arrange the potatoes, carrots, thyme, and rosemary on top.
- Cook. Place the lid on the pot and turn it to the LOCK position. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 40 minutes. When the cooking time is done, let the pressure release naturally for at least 10 minutes.
- Make the gravy. Whisk together the cornstarch and water in a small bowl. Use a strainer to remove any bits of vegetables and herbs from the liquid left in the pot. Add the butter and if needed, season the gravy with salt and pepper. Turn the Instant Pot to sauté and cook the gravy for 3 to 5 minutes or until it thickens slightly. Slowly add the cornstarch mixture while stirring constantly.
- Finish. Add the beef and vegetables back to the pot and stir to warm through before serving.
Tips for Success
These additional pointers will help you make a perfect chuck roast in the Instant Pot.
- Dry the beef. Making sure the beef is completely dry before searing is key to getting a nice sear on your roast.
- Whisk the gravy well. If you’re making the optional gravy, make sure the cornstarch and water are completely blended before adding the mixture to the pot. You don’t want little clumps of cornstarch in your gravy!
- Adjust the time as needed. If you want to make a bigger roast, you can. As a general rule, when cooking beef roasts in a pressure cooker, you’ll need 20 minutes of cooking time for every pound of meat.
This Instant Pot chuck roast recipe is incredibly versatile and can be adapted to fit your tastes and diet. Here are some variations to try:
- Swap out the potatoes and carrots for other root vegetables like parsnips or turnips.
- Try a different blend of seasonings—either a store-bought rub or homemade.
- Throw in some mushrooms for earthy flavor. They taste fantastic with beef!
- Add celery with the carrots and potatoes.
This Instant Pot chuck roast is great served with sides like Oven Roasted Root Vegetables and Mashed Cauliflower. You can also serve the roast with brown rice or round things out with a simple green salad.
How to Store Leftovers
Store leftover Instant Pot chuck roast in an airtight container in the refrigerator; it will keep for 3 to 4 days. You can reheat it in the microwave, or place the roast and vegetables in a roasting pan with some of the cooking liquid (or a splash of broth if you used the cooking liquid to make gravy), cover it with foil, and bake at 325ºF until it’s warmed through.
Can I Freeze This Recipe?
Freeze Instant Pot chuck roast in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator and then reheat according to the instructions above.
More Instant Pot Recipes
- Instant Pot White Chicken Chili
- 6 Amazing Ways to Make Instant Pot Steel Cut Oats
- Instant Pot Lentil Chili
- Instant Pot Mushroom Vegan Bone Broth
- 7 Vegetarian Instant Pot Soup Recipes
Instant Pot Chuck Roast
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 6 garlic cloves
- 1 large sweet yellow onion (finely chopped)
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 pound baby potatoes (450g)
- 3 large carrots peeled and cut into 2-inch pieces (about 400g)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
For the optional gravy:
- 2 tablespoons butter
- 2 tablespoons cornstarch
- Season all sides of the beef with 2 teaspoons of salt and then set aside, at room temperature, for one hour. After an hour, use paper towels to pat the beef dry on all sides and cut it in half.
- In a small bowl, combine italian seasoning, pepper, garlic and onion powder.
- Finely chop the onion and prepare the garlic. Place the flat side of a wide knife on the garlic clove and then smash the blade with the heel of your hand. The skin will fall off.
- Turn Instant Pot to Sauté setting, set for 15 minutes, and heat the oil. Then add beef and cook until seared on both sides, about 5 minutes per side. Remove beef and add onion, cooking the rest of time (add extra oil if you needed).
- Add the broth, vinegar, tomato paste and seasoning mix while scraping the bottom of the pot with a wooden spatula. Then put meat back into the pot and place potatoes, carrots, sprigs of thyme and rosemary on top.
- Place the lid on the pot and turn to LOCK position. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 40 minutes.
- As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cooking time for every pound of meat.
- When the cooking time is done, let the pressure release naturally for at least 10 minutes.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until combined.
- Use a strainer to remove any bits of vegetables and herbs from the liquid that was left in a pot. Add butter and if needed, season the gravy with salt & pepper.
- Turn the Instant Pot to saute and and cook the gravy for 3-5 minutes or until it thickens a little. Slowly add the cornstarch mixture while stirring constantly. Wait until the gravy thickens and turn off the pressure cooker.
- Add the beef and vegetables back to the pot and stir to warm through. Serve hot and enjoy!