Instant Pot® 'Pot Roast'


  • 1 (3 pound) boneless beef chuck roast
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or to taste
  • ¼ medium onion, diced
  • 4 medium mushrooms, sliced
  • ¾ cup Merlot wine
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • ½ teaspoon ground thyme
  • 1 cup beef broth
  • 3 medium red potatoes, cut into chunks
  • 4 medium carrots, cut into chunks
  • ½ cup celery slices
  • 1 tablespoon all-purpose flour, or as needed
  • Directions

  • Step 1

    Pat roast dry and season liberally with salt and pepper.


  • Step 2

    Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.

  • Step 3

    Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.

  • Step 4

    Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.

  • Step 5

    Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Remove roast and vegetables to a bowl.

  • Step 6

    Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.

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