
This is the only way I will ever cook a pot roast. The result is the most tender roast ever! Cooking it in the Instant Pot means you you can cook AND SEAR the roast in the same pot, and cut down on HOURS of cooking time. The result is a fall-apart tender and juicy roast and only one dirty dish. I’d say that’s a win-win! You’re going to love this Instant Pot Chuck Roast.
What Kind of Roast Should I Use?
I love to use a chuck roast because it’s what I grew up with. The chuck roast has more marbling which makes the roast tender and flavorful. A rump roast works too. Chuck roast comes from the shoulder of the cow, which is hard-worked and muscular, so it is a relatively lean cut. This cut of meat is best prepared roasted or stewed.
Why Should I Use the Instant Pot?
Cooking roast in the Instant Pot is easily the best cooking method. It’s easy. It’s low stress. And it’s fool-proof. It’s pretty dang hard to mess up!
The Instant Pot is my absolute favorite way to cook tough cuts of meat. Usually, you’d have to cook a chuck roast low and slow for hours to get a delicious and tender pot roast. But, the Instant Pot uses high pressure to tenderize meat. THe high pressure and steam in the Instant Pot break down the tough fibers in cuts like chuck roast, rump roast, or brisket.
Do I Need to Sear My Roast?
Searing the roast is not necessary to this recipe, but it does add a ton of flavor. Searing the surface of the meat creates a delicious brown crust on the outside. The natural sugars caramelize and the proteins begin to brown in a process called the Maillard reaction. The result is a flavorful crust that not only tastes amazing, but looks pretty too!
Can I Use a Frozen Chuck Roast?
Yes, you can totally use a Frozen chuck roast. Just skip the sear at the beginning and add about 20 minutes to the cooking time. If your roast is exceptionally large AND frozen, you may need to add more time.
How to Make Instant Pot Chuck Roast
Season
Combine the seasonings (salt, pepper, onion powder, garlic powder, Italian seasoning) in a plate or shallow bowl. Roll the roast in the seasonings so that most of the outside of the roast is evenly coated.
Sear
Set the instant pot to “sauté” to let it warm up. Add some oil to the pot and add the roast. Sear each side for 30-60 seconds each. Work until you’ve seared the whole exterior.
Sauté and Deglaze
Remove the roast and add the onion and butter. While you sauté the onions, work to deglaze the pan and scrape up those bits of flavor from the bottom.
When the onion is just barely soft, add the balsamic vinegar and Worcestershire sauce. Then add 2 cups of beef broth.
At this point you can decide how you’d like to proceed with the onions. Cooking the onions along with the beef will make the onions cook down almost to mush. If you’d like to eat the onions along with the other veggies, remove them and set them aside to go back in with the carrots and potatoes. If you don’t care, then keep them in the pot.
Insert a trivet to the bottom of the pan, and place the roast on top of the trivet.
Cook
Put the lid on the instant pot and set it to the “meat/stew” setting. Cook for 70 minutes in this setting. If you are using a frozen roast or a considerably larger roast, you can cook for 90 minutes. (Skip the sear if you use a frozen roast )
Do a natural pressure release (that means let the pressure come down naturally, without flipping the valve to release the pressure) for at least 20 minutes. Don’t touch it! Then after 20 minutes, release the pressure and then open the lid.
Add the carrots and potatoes, close the lid, and cook for another 8-10 minutes on the manual/high-pressure setting. When your timer goes off, do a 10 minute natural pressure release.
Make the Gravy
Remove the vegetables and meat from the pot, and add a cornstarch slurry of 1/4 cup cold water mixed with 3-4 Tablespoons of cornstarch. Season with salt and pepper to taste. Cook on the sauté setting until the gravy is thickened. Serve the meat, vegetables, and gravy altogether.
More Delicious Instant Pot Meat Recipes
Salsa Verde Shredded Beef– The Mexican version of this Instant Pot Chuck Roast is so tasty in tacos or burrito bowls
Instant Pot Pineapple Chicken– The yummiest sweet sauce with tender and juicy chicken
Happy Cooking!
I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

Instant Pot Chuck Roast
Ingredients
- 2 pounds chuck roast
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp Italian seasoning
- 1 T avocado oil
- 1 white onion, sliced
- 2 T butter
- 1 T balsamic vinegar
- 1 T Worchestershire sauce
- 2 cups beef broth
- carrots and potatoes
- 1/4 cup cold water
- 3-4 T cornstarch
Instructions
- Combine the seasonings (salt, pepper, onion powder, garlic powder, Italian seasoning) in a plate or shallow bowl.
- Meanwhile, set the instant pot to “saute” to let it warm up. Roll the roast in the seasonings so that most of the outside of the roast is coated.
- Add some oil to the pot and add the roast. Sear each side for 30-60 seconds each.
- Remove the roast and add the cut-up white onion and butter. While you sauté the onions, work to deglaze the pan and scrape up those bits of flavor from the bottom.
- When the onion is mostly done, add the balsamic vinegar and Worcestershire sauce. Then add 2 cups of beef broth. insert a trivet to the bottom of the pan, and add the roast on top of the trivet.
- Note: cooking the onions along with the beef will make the onions cook down almost to mush. Another option is to remove the onions and set them aside to go back in with the carrots and potatoes.
- Put the lid on the instant pot and set it to the “meat/stew” setting. Cook for 70 minutes in this setting. (If using a frozen roast or a considerably larger roast, you can cook for 90 minutes, skip the searing step if you are using a frozen roast.)
- Do a natural pressure release (NPR) for at least 20 minutes, then open the lid, add some carrots and potatoes, close the lid and cook for another 8-10 minutes on the manual/high-pressure setting.
- When done do a 10 minute NPR.
- Remove the vegetables and meat from the pot, and add a cornstarch slurry of 1/4 cup cold water mixed with 3-4 Tablespoons of cornstarch.
- Season with salt and pepper to taste. Cook on the sauté setting until the gravy is thickened. Serve the meat, vegetables, and gravy altogether.
I’ve made toast using this recipe at least a dozen times. Every time it turns out perfect. Tried and true!!
I never could make a good roast until this recipe. It’s delish! Thanks Amber!
Thank you for sharing!
This is the BEST way to cook a roast! Comes out perfect every time!
Thank you Paige!
If you make anything of Amber’s, plan on it being very user friendly to make, simple ingredients and SO SO SO good! Every single one of your recipes is a win for me!! This one turns out nice and tender even in an instant pot!
Thank you so much Megan, that is so kind!