Do you have an Instant Pot? I have been using ours for the past three months and it has become one of my favorite ways to cook. Right now in my life, I need fast and easy! As a family of seven, we are constantly on the go and the Instant Pot has helped me get dinner on the table even when we don’t have a lot of time. Today I am sharing our favorite Pot Roast Recipe in the Instant Pot.
Some of you following along might know that my youngest daughter was just recently diagnosed with Celiac Disease in September. Because of her diagnosis I try to convert as many of our recipes as possible to being gluten free. So with a few changes, this recipe is now also a Gluten Free Pot Roast Recipe. If you are wanting yours to be gluten free you need to make sure you are using a gluten free beef broth and roast and you should be good!
If you would like to get started using an Instant Pot but aren’t sure where to begin, be sure to check out this guide I created to help get you started using your Instant Pot by clicking on the link below.
Pot Roast Recipe- Instant Pot
This savory Instant Pot Pot Roast recipe will have the whole family looking forward to dinner. Fast and easy but absolutely rich and flavorful. Gluten Free.
- Prep Time: 10 minutes
- Cook Time: 47 minutes + 12 min. Natural Release
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- 4lb boneless chuck roast
- 1 cup gluten free beef stock
- 2 onions
- 2 carrots peeled, chopped
- 2 celery sticks cut into pieces
- 1 tsp thyme
- 3 bay leaves
- 2 garlic cloves, crushed
- 2 tbsp cornstarch
- Brown the meat in a little oil in the inner pot by turning on the saute function of your Instant Pot. Brown both sides.
- Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. These vegetables cooked with the meat are simply used to enhance the flavor and make a great tasting gravy. They will be removed when you make the gravy.
- Add the thyme and bay leaves.
- Pour in the beef stock.
- Lock the lid, turn the steam release vent to ‘sealing’ and using the manual setting, adjust it to cook for 47 minutes at High Pressure.
- When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
- After 12 minutes you can carefully and slowly release the rest of the pressure.
- Remove the meat and cover with foil.
- If you want to cook potatoes and carrots to serve with this then remove the meat once it’s cooked and cover with foil to keep warm.
- To make the gravy mix the cornstarch, with a little cold water.
- Add half of the starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.
- Strain out the vegetables and serve over the meat.
The roast is so flavorful and the perfect tenderness. I love how the Instant Pot cooks the roast so that it doesn’t come out dry. That was sometimes a problem for us before we started cooking our roast in the Instant Pot! Now it comes out perfect everytime!
After you have cooked the roast, you can pull it out and wrap it up in some foil to keep it hot while you quickly whip up some gravy. I love that you can make the gravy right in the same pot. I leave all the veggies I used with cooking the roast right in the pot and the juices and add cornstarch as a thickener. Be sure to use a gluten free corn starch if you are going gluten free. It should take just a couple minutes for your gravy to thicken with the Instant Pot set on the Saute function. Strain the vegetables from the gravy and set the gravy aside.
Wipe out the Instant Pot (no need to clean it) and put it back in the Instant Pot and then follow the directions in the recipe below to learn How to Make Baby Potatoes in the Instant Pot.Print
How to Make Potatoes in the Instant Pot
This savory Gluten Free Instant Pot Pot Roast recipe will have the whole family looking forward to dinner. Fast and easy but absolutely rich and flavorful.
- baby carrots
- Seasonings of choice
- 2–3 Tablespoons olive oil
- 1 cup chicken broth
- Cut potatoes into good sized chunks if the potatoes are bigger than a baby potato.
- Slice an onion.
- Sprinkle generously with seasonings of your choice. I use Paprika, Garlic Powder, Salt & Pepper.
- Heat oil in Instant Pot on Saute.
- When the display says “Hot” add the potatoes and onions.
- Don’t fill pot more than halfway.
- Saute for about 4-5 mins stirring occasionally.
- Remove potatoes & onions from pot.
- Add broth to the pot & deglaze it. (thoroughly scrape food off the bottom)
- Add the potatoes & onions back to the pot;
- Add the carrots & stir it up.
- Cook on Manual/High for 7 minutes and seal the Instant Pot Lid.
- When the 7 minutes is over do a quick release and the potatoes should be done.
The Potatoes and Carrots come out perfect and full of flavor! They make a great addition to your Favorite Pot Roast Recipe!
One thing I noticed is that this recipe always leaves my Instant Pot smelling like Pot Roast…yum! But I don’t want the other things I cook in the Instant Pot to always taste like Pot Roast…so when I make this recipe I always rinse out my Instant Pot pan with some vinegar after it is clean to remove any residual smell! It works great!
Go ahead and give this one a try! I think you will enjoy it as much as we do!
I will be sharing more Instant Pot Recipes for you to try (listed below)!
Instant Pot Recipes:
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