My husband and boys love pot roast, and this Instant Pot Roast Beef is the way to go when I want a faster version, without turning on the oven. It’s tender, flavorful, and easy to pull off on a weeknight. Serve it with noodles, rice, or rustic bread. This Instant Pot roast beef recipe is hands-off yet tastes like it’s been slow cooked all day. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Instant Pot Roast BeefVideo: Watch Us Make This RecipeInstant Pot Roast Beef RecipeFrequently Asked QuestionsMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Instant Pot Roast Beef is one of my favorite comfort meals. It’s hearty, flavorful, and comes together way faster than the oven or slow cooker. It’s all these things: Super Tender in a Fraction of the Time: The pressure cooker turns a tough chuck roast into fall-apart tender beef in just over an hour, similar to my Instant Pot Beef Stroganoff. Built-In Gravy: The rich, savory broth thickens into a delicious gravy that soaks into every bite. No separate pot or stovetop needed. Veggies Cooked Just Right: By adding the carrots, celery, and potatoes at the end, they stay tender without getting mushy. It’s a complete meal in one pot. It reminds me of our Slow Cooker Pot Roast. Easy to Make Ahead: This roast reheats beautifully. I’ll often make it on a Sunday and serve it again during the week with noodles, rice, or crusty bread. Key Recipe Ingredients Boneless Chuck Roast – Well-marbled and full of flavor, this cut becomes melt-in-your-mouth tender when pressure cooked, making it perfect for pot roast. Beef Broth – Adds rich, savory depth and forms the base of the flavorful gravy that ties everything together. Garlic, Onion & Bay Leaves – This aromatic trio infuses the beef and vegetables with bold, comforting flavor throughout the cooking process. Tomato Paste & Soy Sauce – Tomato paste adds richness and body, while soy sauce deepens the umami and enhances the overall flavor. Carrots, Celery & Potatoes – Added at the end for perfect tenderness, these classic vegetables round out the meal and soak up all the savory juices. Substitutions And Variations Here are some of our favorite substitutions and variations: Beef Options: Boneless chuck roast is the go-to for flavor and tenderness. If unavailable, brisket or bottom round can be used, though they may not be quite as tender. Avoid leaner cuts, which can dry out during pressure cooking. Vegetable Swaps: Potatoes and carrots are classic, but parsnips, turnips, or sweet potatoes work well too. Add mushrooms or pearl onions for extra depth. Just be sure to add them at the end to avoid mushy textures. Step-By-Step Recipe Instructions Pat dry beef thoroughly. Season beef roast on both sides. Brown beef pieces on all sides on Sauté mode. Add aromatics, broth, and tomato paste. Pressure cook on high for 1 hour. Add vegetables and pressure cook for 5 minutes. Thicken sauce with cornflour slurry. Serve roast beef with gravy. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Entirely Make Ahead: The full recipe can be made 1 to 2 days ahead. Let the beef and vegetables cool in the gravy, then store everything in an airtight container in the fridge. Reheat gently on the stovetop or in the Instant Pot using the “Keep Warm” setting. Add a splash of broth if needed. Prep Ingredients Ahead: Chop the onion, garlic, carrots, celery, and potatoes up to a day in advance. Store each in separate containers in the fridge to streamline your cooking process. When I want something classic and filling, I make this Instant Pot roast beef. What To Serve with Instant Pot Roast Beef Noodles, Rice, and Grains This roast beef is delicious served over a warm bed of buttered egg noodles. The noodles soak up all the flavorful gravy and make the meal feel extra hearty. You can also serve it with a side of Creamy Baked Mashed Potatoes or keep things simple with a scoop of Instant Pot Jasmine Rice. Bread and Rolls Thick slices of Rosemary Garlic Bread or a loaf of French Bread are perfect for dipping into the rich sauce. If you prefer something softer, go with Easy Dinner Rolls or Sweet Honey Cornbread for a comforting side. Greens and Vegetables To add a bit of freshness, serve the roast with Air Fryer Broccoli or a tray of Roasted Vegetables. A crisp Chopped Greek Salad also works well and adds a nice balance to the richness of the roast. Video: Watch Us Make This Recipe Print Instant Pot Roast Beef This Instant Pot Roast Beef is exceptionally tender and boldly flavorful. We add potatoes and carrots to make it an easy meal-in-one. Serve with noodles, rice, or rustic bread. Course Main DishCuisine AmericanDiet Gluten FreeMethod Instant Pot, pressure cooker Prep Time 40 minutes minutesCook Time 1 hour hour 5 minutes minutesTotal Time 1 hour hour 45 minutes minutes Servings 8 Calories 482kcal Author Amy Dong Ingredients3 ½ – 4 pounds chuck beef roast boneless4 tablespoons olive oil1 whole onion quartered and roughly sliced8 cloves garlic chopped2 whole bay leaves3 tablespoons tomato paste2 teaspoons soy sauce3 cups beef broth regular strength6 whole carrots peeled/sliced into 1-inch pieces6 stalks celery sliced into 1/2-inch pieces2 medium potatoes peeled/sliced into 1 1/2 inch pieces2 tablespoons corn starch fully dissolved in 3 TB waterkosher salt to tastefreshly ground black pepper to taste InstructionsTrim a bit of excess fat, but leave most of it for tenderness. Use paper towels to pat-dry beef thoroughly. Slice beef roast into 8 even sized pieces. Sprinkle sides of beef with a light layer of kosher salt and freshly ground black pepper, pressing down to adhere seasoning to the meat. In the inner pot of Instant Pot, add 2 TB oil over sauté mode. Once oil is hot, brown half the beef pieces on all sides. Remove from pot and repeat with remaining half of beef pieces. Add back all browned beef. Add garlic, onion, bay leaves, tomato paste, soy sauce, and beef broth. Switch setting to Pressure Cook on High, and set for 1 hour cook time – be sure vent is turned to correct position.After 1 hour, do a manual Quick Release, and add carrots, celery, and potatoes. Stir them into the beef mixture, close lid tightly, and set to pressure cook for 5 more minutes. Do a manual Quick Release and transfer meat, vegetables, and potatoes to a large serving dish and keep warm, while leaving the sauce/liquid in the pot. Skim fat off top of sauce.Turn on Sauté mode to bring gravy/sauce to a gentle boil. Gradually stir in fully dissolved cornstarch – must be completely dissolved in water, without any trace of white streaks left.Stir until sauce thickens into a gravy-like consistency. Add kosher salt and black pepper to taste. Pour gravy over pot roast, vegetables, and potatoes; remember to remove bay leaves. Serve with buttered noodles, fluffy rice, or rustic bread.  Video Notes Pat the beef dry thoroughly with paper towels before searing. This step helps the meat brown nicely and adds deep flavor to the dish. Use the sauté mode on your Instant Pot to sear the beef in batches. Avoid crowding the pot so the meat browns properly rather than steaming. Fully dissolve cornstarch in water before adding it to the pot. This helps the gravy thicken evenly without lumps. If you’d prefer to serve the pot roast directly from the Instant Pot, stir the beef and veggies back into the thickened gravy and gently fold to coat. Keep the pot on Warm Mode until ready to serve. For slow Crock Pot version, see recipe for Slow Cooker Pot Roast with Gravy.  This recipe is part of our Instant Pot Recipes Collection. You can also serve it with a side of Creamy Baked Mashed Potatoes or keep things simple with a scoop of Instant Pot Jasmine Rice.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 482kcal | Carbohydrates: 42.1g | Protein: 51.6g | Fat: 13.1g | Saturated Fat: 2.3g | Cholesterol: 144.8mg | Sodium: 504.5mg | Fiber: 9.3g | Sugar: 19.5g Frequently Asked Questions What cut of beef works best for Instant Pot pot roast? Boneless beef chuck roast is the top choice. It becomes incredibly tender and flavorful after pressure cooking, thanks to its marbling. Can I skip browning the beef? Browning builds flavor and helps seal in juices. It’s worth the extra step for deeper, more savory results. Can I use beef stock instead of broth? Yes, beef stock works just as well. Use regular-strength broth or stock so the flavor isn’t diluted. How do I make this recipe in a slow cooker? For a crock pot version of this pot roast, follow the instructions on my Slow Cooker Pot Roast with Gravy recipe. How long does Instant Pot roast beef keep? Leftovers can be stored in an airtight container in the fridge for up to 4 days. The gravy may thicken when chilled, but it loosens up beautifully when warmed. More to Cook And Eat Instant Pot Chili – Made with lean beef, hearty beans, and bold flavors, this Instant Pot chili recipe is the easiest, most delicious comfort food you’ll ever taste. Instant Pot Sloppy Joes – Sweet, savory, and tender, these Instant Pot Sloppy Joes are always a crowd-pleaser! Like so many of our favorite Instant Pot meals, they’re great for busy weeknights. Instant Pot Chicken Curry – This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy. Happens to be gluten free and dairy free. Instant Pot Whole Chicken – Store-bought rotisserie chicken can be expensive, bland, or dry. This Instant Pot Whole Chicken is budget-friendly, extra tender, and deliciously juicy. The post Instant Pot Roast Beef appeared first on Chew Out Loud.