Presure Cooker Pot Roast Recipe

This Pressure Cooker Pot Roast recipe can be made in less than two hours with the help of my Instant Pot (half the time it takes to make my favorite recipe, Ina Garten's Pot Roast). With the right cut of meat (more on that later), it makes for the best Sunday lunch to feed a crowd. Serving on my mom's Bulgur Pilaf recipe, this is a comforting recipe for the fall and winter seasons.

Market Pot Roasting was never a recipe my mom prepared to make when I was growing up. It wasn't until I moved to the States that I met my husband and got acquainted with the traditional Pot Roast. My wife loved it so much that it became a staple recipe in my house. This is a heartwarming and comforting recipe for sharing with family and friends during the cold winter months.

But here's the thing ... just takes it. A lot. Time. Until now!

If you feel the same way and want to figure out how to cook a chuck roast, you're in the right place, dude.

This Instant Pot Pot Roast Recipe can be made in half as compared to the traditional Dutch oven method! And, if not better, it is heartwarming and delicious! There are many days when the table is on the stove to get a Sunday meal.

The method for baking the pressure cooker is compressed 3 times.

First, heat the pressure cooker by selecting Saute on HIGH and adding the vegetable oil. While the oil is heating, season the beef cartridge with salt and pepper. Add to the instant pot and knead the meat for 3-4 minutes on each side. Transfer the meat to a plate and cover with foil (or parchment paper) to keep warm.

Second, add the onion, garlic, broth, and thyme, and give it a stir. Put the meat back into the pot and secure the lid. Select Manual, making sure the steam release handle is set to Sealing position, and cook at HIGH pressure for 60 minutes.

When cooking is complete, use natural release for 10 minutes and then release the remaining steam. Add in potatoes, carrots, and parsnips, making sure to submerge them in the cooking liquid. Select Manual and cook at HIGH for 10 minutes. When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

Finally, remove the roast and shred it with 2 forks. Place the vegetables on a serving plate and top them off (or place on the side) with shredded beef. If preferred, use a spoon and scrape the excess fat in the leftover juices and use an immersion blender to mix the juices to use as gravy to drizzle on top. Garnish with chopped fresh parsley and serve!

What Is Pot Roast?

To break it down (literally!), Stew is just a stewed beef dish that is made by browning a piece of meat and slowly boiling it on the stove for hours in a tasty liquid, with or without vegetables.

Tough pieces are preferred because of the long cooking time, which means that the meat is given the chance to make your mouth water. But this slow cooking time is cut in half with my Instant Pot!

Best Cutting Meat FOR Potrest

This is the most confusing part for me. I am certainly not a cattle expert and I have to admit that I always mix pieces of meat. Sometimes the same pieces of meat even have different names, depending on where you shop. Like I said, confusing! I have listed a few below for this simple Instant Pot Chuck roast using this post from TheKitchn.


See the image below for a visual to help you find the best slices to make this instant stewed meat recipe.

CHUCK - The best choice for stew! It is cut from the shoulder, making it the most difficult and cheapest piece of meat. The marbling (also called fat) is excellent, causing a claw plate to fall apart. Also called Chuck Roast, Arm Roast, Shoulder Roast or Cross Rib.
ROUND - Cut from the hind leg of the handlebar, this is actually a hard, but lean cut of meat. Although lean meat is sometimes a good thing, that is not what we want for a stew. Fat helps the meat fall apart into a more tender dish, giving you that silky, delicious texture. Also called Eye Round Roast, London Broil or Round Tip Roast.
SIRLOIN - Cut from the back, near the hip bone all the way to the abdomen (or flank), it's a bit harder. Top prime rib is good for steaks and grilling, but it is the bottom prime rib that we are looking for, which is better for roasting. Also called beef stew, bottom round roast, tri-tip roast, ball tip roast or flap roast.
BRISKET - Cut from the breastbone, this is still a very tough piece of meat, but one of the tastiest. If it is cooked properly, it will fall apart into a delicious dish. Although popular for BBQ or smoking, it also makes a nice roasted Sunday.

Ingredients:
1 (3-pound) beef chuck roast, pat dry with paper towels on both sides
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil (I use grapeseed oil)
1 large onion, halved and sliced
4 cloves of garlic, peeled and minced
1 ¾ cups chicken stock, preferably homemade (or beef stock)
4 fresh thyme sprigs, more as a garnish
1 pound baby potatoes, halved
5 large carrots, cut into 3/4-inch pieces
3 large parsnips, cut into 3/4-inch pieces*
2 tablespoons chopped fresh parsley

Instructions:
Season the meat with salt and pepper on both sides.
Preheat the pressure cooker (I used my Instant Pot – affiliate link), select saute on high. Add in the oil.
Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm.
Add in the onion, garlic, chicken stock, and thyme and give it a stir.
Put the meat back into the pot and secure the lid.
Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
Select manual and cook at high for 10 minutes.
When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.