Revamp your family dinners with the magic of our Instant Pot Chuck Roast! Enjoy the simplicity of a tender chuck roast, effortlessly cooked in the pressure cooker. This easy, no-fuss recipe guarantees a delicious chuck roast that's perfect for any day of the week.
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Why This Recipe Works
- Delicious: This is one succulent and gorgeous Instant Pot Beef Roast that all the family can enjoy. Together with a selection of veggies, this is one meal you can recreate over and over again.
- Simple: Instant Pot Chuck Roast is a sure way of having your whole meal ready at the same time. You don't have to wait on other parts of your meal to be cooked in separate pans. That’s the beautiful part of having an Instant Pot.
📋 Ingredients
Here are the ingredients needed for this Instant Pot Chuck Roast recipe.
- Boneless Beef Chuck Roast: Provides a tender and flavorful cut of meat that becomes melt-in-your-mouth delicious when cooked in the Instant Pot, making it the star of this hearty recipe.
- Olive Oil: Serves as the base for browning the roast, adding a rich and savory flavor to the meat while helping to seal in its natural juices.
- Salt and Pepper, to Taste: Enhances the overall flavor profile of the pot roast, bringing out the natural taste of the meat and other ingredients.
- Onion Soup Mix: Adds a savory and aromatic blend of flavors to the pot roast, creating a rich and comforting broth.
- Red Wine Vinegar: Adds a tangy and slightly acidic element to balance the richness of the meat, enhancing the overall depth of flavors.
- Water or Beef Broth: Provides the liquid base for cooking the pot roast, infusing it with moisture and creating a delicious and flavorful sauce.
- Baby Potatoes, Scrubbed: Cook alongside the roast, absorbing the savory flavors of the meat and broth, resulting in tender and flavorful potatoes.
- Medium Carrots, Peeled and Cut into Large Pieces: Adds natural sweetness and vibrant color to the dish, complementing the richness of the pot roast.
- Onion, Peeled and Cut into Wedges: Enhances the savory taste of the dish, contributing a distinct flavor and texture that melds beautifully with the other ingredients.
- Optional: If gravy is desired, add ¼ cup water and 2 tablespoons cornstarch to the ingredients list.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Meat & Cut Alternatives: While chuck roast is a classic, you can try using brisket or short ribs for a different texture and flavor. Mixing in a bit of beef shank can also add richness.
- Liquid & Seasoning Enhancements: Enhance the broth by combining beef stock with a splash of red wine or Worcestershire sauce. Experiment with adding aromatics like garlic, onion, and herbs such as rosemary, thyme, or bay leaves for depth.
- Vegetable & Garnish Options: Boost the dish by including root vegetables like carrots, parsnips, and potatoes during cooking. For a finishing touch, stir in fresh chopped parsley or a drizzle of balsamic reduction to brighten the flavors.
🔪How To Cook Instant Pot Chuck Roast?
Step One: Generously season all sides of the roast with salt and pepper.
Step Two: Set the pressure cooker to “sauté.” When hot, add oil. Place the roast in the oil and sear each side of the roast for 3-6 minutes.
Step Three: Step Three: Pour water or low-sodium beef broth into an Instant Pot and scrape the bottom of the pot with a wooden spoon to remove the stuck-on pieces.
Step Four: Place all other ingredients in an electric pressure cooker around the roast.
Step Five: Cover with the Instant Pot lid and set the valve to sealing. Cook on “pressure cook” or “manual” for 50 to 75 minutes (using the maximum time for a larger roast if you want it to fall apart and less time if you want it to remain intact when cut.)
Step Six: Pressure release naturally for 10 minutes before a quick release. Remove the tender roast, potatoes and carrots and serve.
👩🍳 Expert Tips
- Cooking Times: The cooking times for Instant Pot roast beef depends on the thickness of your meat, however, the usual pressure cooking time for a Pot Roast is between 50 to 70 minutes on High Pressure.
- Pressure Release: Once the cooking process has completed, you need to let the Instant Pot (NPR) Natural Pressure Release for 10 minutes, so the meat does not go hard. Then (QR) Quick Release the remaining pressure for a tender pot roast dinner. You can read more about the different types of pressure release here.
💭 FAQs
Chuck Roast is a flavorful cut of beef taken from the shoulder area and made predominantly of lean muscle meat with some marbling of fat throughout.
The fat content in this cut ensures that it cooks slowly and tenderizes as pressure is applied during cooking. Chuck Roast can be quite tough if not cooked correctly. Cooking it in your Instant Pot will ensure that you get a tender and juicy roast every time.
Yes, you can use frozen roast beef for this recipe. Just make sure you increase the cooking time in the pressure cooker by at least 15 minutes. You don’t have to wait for your frozen chuck roast to defrost for this roast Instant Pot recipe.
A 2 lb pot roast will cook quicker than a 3-5lb roast. The rule of thumb is 20 minutes for every lb so a 2lb pot roast should take around 40 minutes.
The most common reason why your chuck roast may not be as tender as you’d like is that it wasn’t cooked long enough. To ensure you get a tender, juicy pot roast, cook it for the correct amount of time, and also use low-sodium beef broth or water to help keep the meat moist. Also, be sure to follow the natural release instructions of ten minutes of natural release followed by a quick release. If the meat is not tender cook for a further 5 minutes.
If you want to serve gravy with this easy pot roast recipe, you can add a cornstarch mixture (¼ cup water mixed with 2 tablespoons of cornstarch) to the cooking liquid which contains meat juices, cook on sauté and stir occasionally until thickened. This will make a luscious gravy. I like to add a teaspoon of onion powder to my gravy when having Instant Pot Pot Roast.
You can store leftover chuck roast in the fridge for up to 3 days. It is best to store the pot roast with some of the leftover cooking liquid in an airtight container in the fridge. You can freeze plastic-wrapped chuck roast for up to 6 months in the freezer. Remove as much air as possible and wrap tightly before freezing. Thaw the frozen Pot Roast in the refrigerator or microwave before reheating.
Serving Suggestions
These are my favorite dishes to serve with Best Instant Pot Chuck Roast:
- Potatoes: Pressure cooker roast is a delicious and comforting meal that pairs well with Mashed Potatoes, Steamed Vegetables, or a salad.
- Vegetables: I love to eat my Instant Pot pot roast with Carrots, Broccoli, Cauliflower and Asparagus. My favourite types of carrots are baby carrots, however, I find they are more expensive than regular carrots so we don't always buy Baby Carrots for our roast.
- Yorkshire Pudding And Gravy: Don't forget the gravy and Yorkshire Puddings. Try this Air Fryer Yorkshire Pudding Recipe here.
- This recipe goes great with gourmet carrots and Buttery Baby Dutch Yellow Potatoes.
🍜 Related Recipes
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Instant Pot Chuck Roast
Ingredients
- 3 to 5- pound Beef Chuck Roast
- 3 tablespoons Olive Oil
- Salt and Pepper to taste
- 1 Onion Soup Mix
- 2 tablespoons Red Wine Vinegar
- 1 ½ cup Water
- 1 ½ pound Baby Potatoes scrubbed
- 1 pound Carrots peeled and cut into large pieces
- 1 Onion peeled and cut into wedges
Instructions
- Generously season all sides of roast with salt and pepper.
- Set pressure cooker to “saute.” When hot, add oil. Place the roast in the oil and sear each side of the roast for 3 minutes.
- Pour water into an Instant pot and scrape the bottom with a wooden spoon to remove the stuck-on pieces.
- Place all other ingredients in an electric pressure cooker around the roast.
- Cover with the lid and set the valve to sealing. Cook on “pressure cook” or “manual” for 50 to 75 minutes (using the maximum time for a larger roast if you want it to fall apart and less time if you want it to remain intact when cut.) Allow the pressure to release naturally for 10 minutes before a quick release.
- Remove roast and vegetables. If gravy is desired, you can add a slurry (¼ cup water mixed with 2 tablespoons of cornstarch) to the au jus, cooking on saute and stirring occasionally until thickened.
Notes
Nutrition
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