Delicious pot roast cooked in an instant pot, along with mashed potatoes and gravy, is a great meal for the whole family. Even the pickiest eaters will like this simple meal dish that only requires one pot.

I could have my mother’s beef pot roast with potatoes, carrots, and homemade gravy almost every single Sunday of my life, and I would never get tired of eating it. Even now, when we go to see my parents for Sunday dinner, I will sometimes request it since not only does it transport me to the past in a variety of ways, but it is also just delicious food.

When making her roast in the oven, my mother usually used a gigantic black speckled roasting pan with a cover, and the roast turned out beautiful every time. It had a wonderful taste, was extremely soft, and was very simple to shred. I took her recipe and made some modifications to it so that I could cook it in an instant pot. The finished product is better than I could have ever imagined it would be. You guys are seeing some major magic courtesy of that quick pot.

Instead of roasting your beef for hours and hours throughout the whole day, this recipe just takes approximately an hour and a half to complete from start to finish, and I guarantee that the meat will turn out just as juicy and tender as if it had been slow roasted for days. That is the power of cooking something under pressure at its very best!


A beef chuck roast of 5 approx. Pounds.

1 Tbsp.Of olive oil.

1 Tsp.Of salt.

1 Tsp.Of onion powder.

1 Tsp.Of garlic powder.

½ Tsp.Of black pepper.

½ Tsp.Of smoked paprika.

Baby red potatoes; I used 1 pound.

4 peeled carrots; chopped into large chunks.

A large chopped yellow onion.

4 Cups.Of beef broth.

2 Tbsp.Of Worcestershire sauce.

¼ Cup.Of water.

2 Tbsp.Of corn starch.


1st Step

Start your instant pot and choose the “saute” setting from the options. Mix the smoked paprika, garlic powder, onion powder, and smoked paprika with the salt and pepper in a small bowl. Use the mixture to rub all over the roast to coat it on both sides.

2nd Step

When the instant pot has been preheated for around 30 seconds, use tongs to transfer the roast to the pot after a quick drizzle of oil. For the first three to four minutes, during which it should not be moved, it should be seared and browned. After three to four minutes on one side, using tongs, move the roast onto the other side and continue this process until both sides are browned.

3rd Step

Place the Instant Pot in “pressure cook” mode, turn the heat up to high, and set the timer for 80 minutes. Just lay the potatoes, onions, and carrots around the roast in the saucepan, and then pour the beef stock and Worcestershire sauce over the whole thing. Put the lid on the pot, then turn it until it is in the locked position.

4th Step

When the cooking period has passed, do a natural release for 10 minutes (during this time, do not touch the pot in any way; rather, let the pressure release on its own for the whole 10 minutes).

5th Step

When ten minutes, switch the vent to the venting release position, wait for all of the steam to escape, and then remove the lid only after the float valve has returned to its original position.

6th Step

Place the roast, potatoes, onions, and carrots on a dish. Using two forks, tear the roast into bits before placing it on the platter. To remove the solids from the liquid contained in the pot, a hand-held strainer should be used. The instant pot should be set to the “soup” option.

7th Step

Mix the water and cornstarch together using a whisk. After the broth has come to a boil, whisk in the cornstarch mixture and continue to do so until the gravy becomes thick. To taste, add ground black pepper, garlic powder, and salt.

8th Step

If preferred, fresh thyme or parsley may be used as a garnish after the roast and vegetables have been topped with gravy.