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The best healthy Instant Pot pot roast - This simple and easy recipe is quick and great for weeknight meals or Sunday dinner with a one pot gravy. Gluten-free with potatoes and carrots.

The Best Instant Pot Pot Roast Recipe

This Instant Pot pot roast recipe makes a juicy and incredibly tender roast that is paired with potatoes, carrots, and a flavorful brown gravy. This recipe combines classic pot roast flavor with the quick and easy preparation of the Instant Pot (my husband and cook's favorite kitchen tool!).
Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Gluten-free, Main Course, Main Dish
Cuisine American
Servings 8 servings



  • 4 teaspoons olive oil divided
  • 2 pounds boneless chuck roast trimmed
  • 1/2 medium onion roughly chopped
  • 3 cloves garlic pressed
  • 1 1/2 cups low sodium fat-free beef broth
  • 2 tablespoons tomato paste
  • 6 medium Carrots sliced thick
  • 6 cups baby potatoes skins on
  • sea salt
  • corn starch or thickener of your choice
  • 1 tablespoon Worcestershire sauce optional


  • Trim all the fat from the chuck roast steak, then sprinkle salt on each side. Set Instant Pot to sauté and and wait until the screen reads “hot.” Add 2 tsp of the olive oil and sear meat on both sides. Remove roast from pot.
  • Add remaining 2 tsp olive oil to the Instant Pot and add onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce and stir well. Get all those brown bits up from the bottom of the pot to flavor your meat and veggies and make a killer gravy!
  • Add the roast back to Instant Pot, along with potatoes. Place carrots in a steamer basket on top of meat and potatoes. Lock lid and set for 60 minutes.
  • After cook time, do a natural release. It took my pot about 15 minutes to release all the pressure. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you should be good. Remove roast & veggies from the Instant Pot and serve.

To make gravy

  • Remove 1/2 cup of the stock and mix it with 1 T of your thickener. Add this slurry back to the IP and place pot on sauté. Simmer until the gravy thickens to your liking, stirring frequently.
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