Instant Pot Italian Pot Roast

You won’t believe how easy it is to achieve the slow braised intense flavor of traditional pot roast using your pressure cooker. Instant Pot Pot Roast is ready in just a fraction of time, and it’s just as tender and delicious. Whether you’re short on time or just seriously in love with Instant Pot cooking, this Italian seasoned pot roast recipe will become a Sunday dinner classic. 

Allow me to set the scene:  it’s Sunday afternoon. You’ve done the grocery shopping and perhaps a load of laundry or ten. The kids are playing or napping or tearing the house apart (your choice). You’re just about to crack open a book or scroll through good ol’ Insta. You glance up at the clock and note that it’s about 4 PM.

Wait, WHAT? How the heck did it become that late in the day already?!?

Maybe you were distracted by the near-constant bickering of your kids. Perhaps you got sucked into a Netflix binge (no judgement here) or took an afternoon nap that went just a bit too long (definitely no judgment here).

No matter the reasons for the late hour, those grand plans for a cozy pot roast Sunday dinner with the family are vanishing faster than your patience while attending a Saturday morning teeball game.

Take a deep breath. Make some tea. And then make this Instant Pot Pot Roast. Oh yes my friends, you can make a super tender, incredibly flavorful pot roast in your pressure cooker in just a fraction of the time it takes to make it the old-fashioned way.

Don’t get me wrong, I love a slow braised dutch oven pot roast. It’s the ultimate comfort food, and a recipe that makes me feel pretty darn accomplished when I have the time to pull it off.

But I’m also a realist, and a really big fan of kitchen shortcuts – especially when the end result is this good. 

Why This Recipe Works

• Using your Instant Pot or pressure cooker takes the cooking time from hours and hours to just about 2 (including time for the pot to come to pressure and depressurize – AKA, loads of hands-off time).
• Cutting the beef into smaller chunks further reduces the total cooking time. It also means you’ll brown a larger surface area of the meat – this adds tons of flavor and really helps achieve that “slow roasted for hours” flavor.
• Have you ever loathed your dutch oven after braising a roast for hours? Ugh, the clean-up. That is SO not a problem using the Instant Pot – no scrubbing or soaking required thankyouverymuch.
• The additions of balsamic vinegar, tomato paste, and fresh herbs result in rich, intensely flavored pot roast and gravy.
• Cooking the roast with potatoes and carrots makes it a complete one pot meal, and you’ll have leftovers.
• This. Recipe. Is. Kid. Friendly! My 3-year old loved the carrots in particular so much that he plucked every single one off the serving dish and ate them until I thought his belly would explode. I may not have had leftover carrots, but he’s definitely not getting scurvy anytime soon, so win/win. Even my picky 10-year old loved it, and my husband said it rivals his Grandmother’s recipe. Seriously guys, so much winning here.

How to Make Pot Roast in the Instant Pot

Pot Roast via your Instant Pot is the solution for a cozy, crave-worthy family dinner in just a fraction of the time it takes to make it the traditional way. Browning smaller chunks of meat and seasoning the liquid with balsamic vinegar, tomato paste, and fresh herbs results in an incredibly flavorful pot roast – you won’t believe it wasn’t slow cooked for hours!

• Cut the chuck roast into 3-4″ pieces. Remove any large chunks of fat using a paring knife, but don’t remove all of the fat since fat = flavor. Thoroughly pat dry then season with salt and pepper on all sides.
• Press the “sautee” function on the Instant Pot, adjust the time to 20 minutes (you may need a little more or a little less), and allow the inner pot to heat up. Add the olive oil and heat until it shimmers.
• Add half the chuck roast pieces to the Instant Pot in a single layer. Sear 3-4 minutes per side until well-browned and a good crust has formed. Remove the first batch, transfer to a plate, then repeat with the second batch.

• The bottom of the pot will be covered in brown bits (see photo on the left) – that’s okay! Actually, that’s awesome – those bits are super-packed with flavor and will create an incredibly delicious gravy.
• Add a small splash of olive oil to the inner pot if needed, then add the chopped garlic. Sautee until fragrant, about 1 minute.
• Deglaze the pot. Pour the balsamic vinegar into the pot and use a wooden spoon to scrape up the browned bits from the bottom. This serves two purposes – one, avoiding the dreaded “BURN” notice on your IP!; and two, as mentioned above, those bits will flavor the sauce/gravy.
• Press the “Cancel” button to turn off the sautee feature.

• Add the seared chuck pieces back to the pot.
• Whisk a cup of beef broth with tomato paste and coconut aminos (if Whole30); you can use soy sauce, regular aminos, or Worcestershire sauce if you don’t need a Whole30 compliant pot roast. Pour the beef broth combination over the meat.
• Top with a bay leaf and a few thyme sprigs.

• Layer the potatoes over the beef, then the carrots over the potatoes. I like to use halved baby yukon gold potatoes since they keep their shape well and are very buttery and flavorful. I also prefer to use whole carrots cut into large chunks instead of baby carrots – again, they keep their shape well and won’t become mushy.
• This layering is important! Don’t mix the vegetables into the beef pieces or they’ll become very mushy.

• Secure the lid, ensure the pressure valve is set to “sealing”, then cook on high pressure for 50 minutes. It took about 25 minutes for my Instant Pot to come to pressure.
• Allow the pressure to vent naturally for at least 20 minutes, then manually release until the float valve has dropped. This is important! The pot roast will continue to cook while the pressure vents, and this last stretch in the IP really helps it tenderize.
• Remove the cooked carrots and potatoes using a slotted spoon, and set aside onto a platter.

• Remove the cooked meat using tongs or a slotted spoon. Look how dang juicy it is!
• Gently shred the pot roast using 2 forks.
• Fish out the bay leaf and thyme stems.
• If you’d like a clearer gravy/broth, strain the remaining liquid through a fine-mesh sieve.
• If you’d like a thicker broth, press the “Sautee” button on the Instant Pot and simmer the broth until reduced by half, about 10 minutes.

Instant Pot Pot Roast Frequently Asked Questions

What’s the best cut of meat for pot roast? I use chuck roast. It’s cheap, readily available in a variety of sizes, and packed with lots of fat (flavor) and connective tissue (gelatin).  This article from The Kitchn is a terrific resource for selecting a cut for pot roast.

NOTE:  When cooking a roast in the Instant Pot, you’ll want to remove more fat from a chuck roast than you would if braising in a dutch oven – the fat won’t render in the Instant Pot like it will in a long, slow-cooked braise. You’ll end up with lots of fatty chunks and a greasy broth.

What size roast do I need? You’ll want to allocate about half a pound of uncooked meat per person. So a 4-pound chuck roast is more than enough for a large family dinner of 8 people, or for a smaller dinner plus leftovers (our little family of four always does the latter – the leftovers are terrific).

How long does it take to cook a pot roast in the Instant Pot? You’ll want to allocate 15-20 minutes per pound of pot roast, including the time to depressurize! These cook times also assume you have cut the chuck roast into smaller pieces and browned first.

• I found 50 minutes on high pressure plus 20 minutes to depressurize perfect for my 4-lb chuck roast.
• For a 3-lb chuck roast, start with 40 minutes on high pressure, plus 20 minutes natural release.
• For a 2-lb chuck roast, start with 25 minutes high pressure plus 15 minutes natural release.

My Best Tips and Tricks for Perfect Instant Pot Italian Pot Roast

• Trim the chuck roast into smaller 4″ chunks – this will enable you to brown more of the surface area, which creates a more intense flavor.
• Trim any large chunks of fat from the meat. Don’t remove all of the fat (fat=flavor!) but do remove more than you would for a braised pot roast.
• Brown the meat well – this creates incredible flavor! Sautee 3-4 minutes per side until well-browned and a good crust has formed.
• Layer the meat and vegetables properly for best finished texture – first the meat, then the potatoes, then the carrots.
• Baby yukon gold potatoes (simply cut in half with skin on) have great flavor and a buttery texture. Baby new red potatoes also work, or mature sizes of either cut into 2-3″ chunks.
• Opt for whole carrots instead of baby carrots, and cut into 3-4″ chunks. Whole carrots will maintain their shape and texture, while baby carrots can easily go from cooked to mush.
• Taste the broth for seasoning and adjust with salt and pepper if needed. I didn’t add salt, but did add a few rounds of cracked black pepper.
• For a thicker broth, simmer in the Instant Pot for 10 minutes until reduced by about half. You could also add a cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp water) before simmering for an even thicker and creamier gravy.

More Recipes You’ll Love

• Dutch Oven Braised Red Wine Pot Roast
• Dutch Oven Pulled Pork
• Red Wine Beef Stew
• Slow Cooker Apple Cider Pulled Pork

DID YOU MAKE THIS INSTANT POT ITALIAN POT ROAST?!? I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A RATING BELOW 👇

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Instant Pot Italian Pot Roast

4.5 from 2 votes

Author: Danielle Esposti

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Pot Roast via your Instant Pot is the solution for a cozy, crave-worthy family dinner in just a fraction of the time it takes to make it the traditional way. Browning smaller chunks of meat and seasoning the liquid with balsamic vinegar, tomato paste, and fresh herbs results in an incredibly flavorful pot roast - you won't believe it wasn't slow cooked for hours!

Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Time to Pressure and Depressurize: 45 mins

Total Time: 2 hrs 5 mins

Servings : 8

Recommended Equipment

• 6-Quart Instant Pot
• 8" Chef's Knife
• 1-Cup Measuring Cup
• Tongs
• Wood Spoon
• Slotted Spoon

Ingredients

• 4 lb chuck roast, cut into 4" pieces, large fat deposits trimmed
• 2 tsp sea or kosher salt
• 2 tsp cracked black pepper
• 4 cloves garlic, smashed and chopped
• 1 tbsp olive oil
• ½ c balsamic vinegar
• 1 c beef broth
• 2 tbsp tomato paste
• 2 tbsp coconut aminos, see notes for substitutions
• 2 sprig fresh thyme
• 1 bay leaf
• 24 oz baby yukon gold potatoes, halved
• 6 medium carrots, trimmed and sliced into 3” chunks

Instructions

• Cut the chuck roast into 4" pieces. Pat dry and season all sides with salt and pepper.
• Press the "sautee" button on your Instant Pot, adjust to high, and set timer to 20 minutes. Add the oil and heat until it shimmers. Add half the chuck roast pieces to the inner pot in a single layer. Sear 3-4 minutes, flip, then sear on the other side. Remove the pieces using tongs, set aside on a plate, and repeat with the remaining pieces. Remove all browned meat from the pot.
• Add the garlic and saute until fragrant, stirring continuously, about 1 minute.
• Add the balsamic vinegar to deglaze the pot; stir up the browned bits from the bottom. Cook until the vinegar stops bubbling and the bottom of the pot is clear of all browned bits. Press the "cancel" button to turn off the sautee feature.
• Combine the beef broth, tomato paste, and coconut aminos in a mixing cup; whisk until smooth.
• Return the beef to the pot, then pour in the beef broth mixture. Add the bay leaf and thyme to the broth.
• Arrange the potatoes then the carrots on top of the beef.
• Secure the lid and ensure the pressure valve is set to "sealing". Cook on high pressure for 50 minutes. Allow the pressure to release naturally for 20 minutes, then release manually until the float valve drops.
• Remove the lid from the pressure cooker (position the lid to open away from you so you are protected from the steam). Remove the potatoes and carrots using a slotted spoon and set onto a platter. Remove the beef using tongs or a slotted spoon and place onto the same platter. Fish out thyme stems and bay leaf and discard.
• Shred the beef using two forks. Pour the residual sauce over the beef and vegetables and serve. Store leftovers in a sealed container in the fridge for up to 5 days. Leftover pot roast can be frozen for up to 2 months (do not freeze cooked potatoes and carrots).

Notes

• Be sure to trim any large chunks of fat from the meat. 
• Layer the meat and vegetables properly for best finished texture - first the meat, then the potatoes, then the carrots. 
• For a thicker broth, simmer in the Instant Pot for 10 minutes until reduced by about half. You could also add a cornstarch slurry (1 tbsp cornstarch whisked with 1 tbsp water) before simmering for an even thicker and creamier gravy. 
• If you don't require a Whole3-compliant recipe, substitute the coconut aminos with regular aminos, soy sauce, or Worcestershire sauce. 

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