Pot Roast
Make this hearty Pressure Cooker Pot Roast Recipe in less than 2 hrs. Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy!
Servings Prep Time
2-4servings 10minutes
Cook Time
Servings Prep Time
2-4servings 10minutes
Cook Time
  • 1-3pounds chuck roastcut 2 inces thick
  • 4cloves garlicminced
  • 2small onionssliced
  • 1cup chicken stocklow sodium
  • 1tablespoon light soy sauce
  • 1tablespoon fish sauce
  • 1tablespoon olive oil
  • 1pinch rosemarydried
  • 1pinch thyme
  • 2 bay leaves
  • 2tablespoons red wine or balsamic vinegar, to deglaze
  • kosher saltto taste
  • black pepperground, to taste
  • 8 white mushroomssliced
  • 2 carrotschopped
  • 2 – 4 potatoesquartered
  • 1 1/2tablespoons cornstarch mixed with 2 tablespoons water
  1. Press Sauté button and click the adjust button to go to Sauté More function on the Instant Pot. Wait until the indicator says “hot” to promote Maillard reaction and prevent excessive moisture loss.
  2. Pat dry roast with a paper towel. When the Instant Pot is hot, season the chuck roast with generous amount of kosher salt and ground black pepper.
  3. Add 1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping). Remove and set aside.
  4. Reduce the heat to medium by pressing cancel button, then press sauté button. Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance. Add in the mushroom and season with another pinch of kosher salt if you like. Stir and cook for another 2 minutes.
  5. Deglaze: Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.
  6. Add chicken stock, light soy sauce, fish sauce, dried rosemary, thyme, and bay leaves into the pressure cooker. Taste the seasoning and add more salt and pepper if desired.
  7. Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook on Manual at High Pressure for 45 minutes
  8. Turn off the heat. Do not touch and let it fully Natural Release for 25 minutes. Open the lid carefully.
  9. Remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and let it rest while pressure cooking the vegetables. Emerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes.
  10. Close lid and pressure cook on Manual at High Pressure for 4 minutes. Cover the vent with a towel and do a Quick Release. Open the lid carefully.
  11. Taste the sauce one final time and adjust the seasoning if necessary. Mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water and mix it into the sauce one third at a time until desired thickness.
  12. Slice the meat against the grain. Serve with the gravy, potatoes and carrots. Immediately enjoy this umami filled dish you have just created!
  13. Small cooking tip: rub the herbs between your fingers as you add them into the food to “activate” the flavors.
Recipe Notes

TASTE: Remember to taste Taste TASTE as you cook! Taste & season at every step will greatly enhance the flavors of the dish and improve your cooking skills too.