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–+ servings
A whole pot roast surrounded by tender vegetables.

Instant Pot Pot Roast

Tressa Jamil
Mouthwatering beef and fork-tender vegetables pressure-cook in a thick and flavorful broth to make our Instant Pot pot roast recipe.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 8 Servings
Calories 704 kcal
Equipment
Ingredients
  
  • 5 pounds chuck roast, boneless
  • Kosher salt
  • black pepper, coarse ground
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 large white onion, cut into 1-inch chunks
  • 2 medium carrots, cut into 1-inch chunks
  • 2 stalks celery, cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Marmite
  • 1 tablespoon Worcestershire sauce
  • 4 cups water
  • 1 tablespoon Chicken Better than Bouillon
  • 2 bay leaves
  • 4 thyme sprigs
  • 1 pound petite potatoes, cut into 1-inch chunks
  • 1 teaspoon fish sauce
Instructions
 
  • Generously season the chuck roast with salt and pepper. Set it aside.
  • Heat olive oil in an Instant Pot on saute mode until smoking. Then, add the chuck roast to brown. Sear each side for 2-3 minutes to create a nice crust. Set the roast aside.
  • Warm butter in saute mode and add the onion, carrots, and celery. Cook until the onions become translucent and soften, then add the garlic cloves and cook for another minute.
  • Stir in the tomato paste, marmite, and Worcestershire sauce and cook for 30 seconds until they become aromatic.
  • Deglaze with water and Better than Bouillon, scraping up the brown bits left by the meat.
  • Nestle the beef into the pot and add the bay leaves, thyme springs, and potatoes. Secure the lid, and set the Instant Pot to manual high pressure. Allow the meat to cook for 1 hour with a 10-minute natural release.
  • Unplug the Instant Pot and stir in the fish sauce.
Notes
Expert Tips:
  • Select boneless beef chuck with a good amount of marbling.
  • Sear the beef to lock in moisture and build the base of flavor for the roast.
  • Cut the vegetables the same size to ensure they cook at the same rate.
  • Deglaze the Instant Pot with water and Better Than Bouillon, scraping up the burnt bits at the bottom to avoid a burn notification.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 704 kcal | Carbohydrates: 26 g | Protein: 62 g | Fat: 41 g | Sodium: 468 mg | Fiber: 6 g | Sugar: 3 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!