Name: Instant Pot Chuck Roast Recipe
Prep time: 20 min
Cook time: 70 min
Ingredients: 1 tablespoon vegetable oil; 4 pounds chuck roast (boneless and trimmed of excess fat, and cut into 1 pound chunks); 2 yellow onions (finely diced); 12 cloves garlic smashed with the back of a spoon; ½ cup dry red wine; 2 tablespoons Dijon mustard; 1 tablespoon honey; 1 1/2 teaspoons dried thyme; 2 teaspoons crushed bouillon; 1 teaspoon salt or to taste; ½ teaspoon black pepper or to taste (freshly ground); 1 cup reduced-sodium beef broth; 1 pound baby potatoes white or Yukon gold (you may need to halve them if they are too large); 4 LARGE carrots (cut into 2-inch pieces); 2 celery stalks (cut into 1/2-inch pieces); 2 tablespoons plain flour mixed with 2 tablespoons water (optional, for thickening the gravy); 2 tablespoons parsley fresh (chopped, to serve)

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Make this tender, juicy Instant Pot Chuck Roast in a fraction of the time! This flavorful recipe combines perfectly seasoned beef, hearty vegetables, and a rich gravy, all cooked in your pressure cooker. Perfect for a cozy family dinner or a special occasion!

😍Why You’ll Love This Instant Pot Chuck Roast Recipe

Quick and Easy: The Instant Pot makes it so much faster than traditional methods.
Tender Meat: The beef comes out perfectly tender and full of flavor.
One-Pot Meal: Meat, veggies, and gravy all cook together for less cleanup.
Family Favorite: Everyone will love the rich, hearty flavors.
Perfect Every Time: Foolproof and delicious with minimal effort!

Be sure to check out our Crock Pot Mississippi Pot Roast or Balsamic Vinegar Crock Pot Roast for more delicious and easy dinner ideas!

✅Ingredient Notes

Vegetable Oil: Any neutral oil like canola or avocado oil works well. Use a high-smoke-point oil for searing.
Chuck Roast: This cut is ideal for braising as it becomes tender and flavorful when cooked slowly. If unavailable, substitute with brisket or a boneless blade roast. Ask your butcher to trim the fat, or you can do it at home.
Yellow Onions: They add sweetness and depth to the dish. White onions work as a substitute, but avoid red onions as their flavor is too sharp.
Garlic: Fresh garlic is best for bold flavor. Pre-minced garlic can be used for convenience, but smash fresh cloves for the most aromatic results.
Dry Red Wine: Choose a wine you’d enjoy drinking, such as Merlot or Cabernet Sauvignon. If you prefer not to use alcohol, substitute with an equal amount of beef broth plus 1 tablespoon of balsamic vinegar for a similar depth.
Dijon Mustard: Adds tanginess and enhances the flavor. If unavailable, spicy brown mustard is a good alternative.
Honey: Balances the acidity in the wine and mustard. Maple syrup or brown sugar can work in a pinch.
Dried Thyme: A classic herb for braises. Substitute with dried oregano or rosemary if needed. For a fresher flavor, use 1 tablespoon fresh thyme leaves instead.
Crushed Bouillon: Adds concentrated flavor. Use bouillon cubes, granules, or paste, like Better Than Bouillon, and adjust the salt to taste.
Salt and Pepper: Freshly ground black pepper is key for bold flavor. Adjust both to your preference, especially if using regular (not reduced-sodium) broth.
Beef Broth: Opt for reduced-sodium to control the saltiness. Store-bought works great, but homemade adds extra richness if you have it.
Flour: Optional, for thickening the gravy. You can also use cornstarch (1 tablespoon mixed with 2 tablespoons water) for a gluten-free option.
Baby Potatoes: Yukon Gold or white potatoes hold their shape well during cooking. If using larger potatoes, cut them into even-sized chunks for even cooking.
Carrots: Large carrots are ideal as they stay tender without getting mushy. Pre-cut baby carrots can be used but may cook faster.
Celery Stalks: Adds a subtle crunch and flavor. If you don’t have celery, you can skip it without impacting the dish much.
Fresh Parsley: Adds a fresh, bright finish to the dish. Substitute with fresh chives or dill for a different flavor profile.

🔪How to Make Instant Pot Chuck Roast

Sear the Meat: Set the Instant Pot to Sauté, add the oil, and heat. Season the roast with salt and pepper, then sear on all sides (3-4 minutes per side). Remove and set aside.

Sauté Vegetables: Add onions and garlic to the pot, sauté for 2-3 minutes.

Deglaze with red wine, scraping up browned bits.

Add Ingredients: Turn off Sauté mode. Add the roast, mustard, honey, thyme, bouillon, and beef broth. Season with salt and pepper.

Pressure Cook: Cook on High Pressure for 60 minutes, then let pressure release naturally for 15-20 minutes.

Cook Vegetables: Add the potatoes, carrots, and celery. Cook on High Pressure for 3 minutes, then let pressure release naturally for a few minutes before quick-releasing the rest.

Switch to Sauté Mode on Low or Normal for a gentle simmer. Slowly stir in the flour slurry without disturbing the ingredients. Cook for 2-3 minutes to thicken the gravy.

Serve: Slice or shred the roast, garnish with parsley, and serve with vegetables and gravy.

What Cut of Meat to Use for Instant Pot Pot Roast?

The Instant Pot works wonders with tougher cuts of meat that are packed with connective tissue. These cuts turn tender and flavorful under pressure. Here are the best options:

Chuck Roast: The ultimate choice for juicy, tender meat that’s easy to shred and falls apart effortlessly.
Brisket: Full of connective tissue, this cut becomes incredibly tender but still holds its shape for slicing.
Round (Top or Bottom): A leaner option that stays firm and is great for slicing.

The high pressure of the Instant Pot speeds up the breakdown of collagen, making the meat melt-in-your-mouth tender. As the beef cooks, its juices infuse the broth with incredible flavor. You can easily thicken the broth into a delicious gravy using flour or cornstarch after cooking.

🗄️Storage and Reheating

To store, transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When reheating, place the pot roast and gravy in a saucepan over medium heat, adding a splash of broth or water to prevent drying out, and heat until warmed through. Alternatively, reheat individual portions in the microwave in 1-minute intervals, stirring between each interval. Frozen leftovers should be thawed in the refrigerator overnight before reheating.

🍴Serving Suggestion

Serve Instant Pot Pot Roast alongside its tender vegetables and rich gravy for a hearty, all-in-one meal. Pair it with creamy Garlic Mashed Potatoes, Air Fryer Crusty Bread, Jalapeno Cheddar Cornbread, or buttered noodles to soak up the flavorful gravy. For a lighter option, add a crisp green salad or Sautéed Spinach on the side. Garnish with fresh parsley for a pop of color and freshness.

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

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