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Chuck Roast Instant Pot

Tender Chuck Roast Instant Pot Bliss in 75 Minutes

This Chuck Roast Instant Pot recipe transforms a tough cut into tender, juicy perfection in just 75 minutes, perfect for busy home cooks.
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Prep Time 10 minutes
Cook Time 1 hour
Natural Pressure Release 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3-4 lb Chuck roast A cut that breaks down beautifully.
  • 2 tablespoons Olive oil For browning the roast.
For the Seasoning
  • 1 teaspoon Salt To enhance flavors.
  • 1 teaspoon Black pepper For a warm kick.
  • 1 tablespoon Minced garlic Infuses aroma.
  • 1 tablespoon Onion powder Blends into the sauce.
For the Liquid
  • 1 cup Beef broth Keeps the roast moist.
  • 2 teaspoons Worcestershire sauce Adds umami depth.
  • 2 tablespoons Soy sauce Enhances savory profile.
For the Veggies
  • 2 cups Carrots Natural sweetness.
  • 2 cups Onions Quartered for robust flavor.
  • 2 cups Potatoes Soaks up gravy.
For the Herbs
  • 1 teaspoon Dried thyme Earthy taste.
  • 1 teaspoon Dried rosemary Fragrant touch.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in the Instant Pot on 'Sauté' mode for about 2 minutes.
  2. Season the chuck roast with 1 teaspoon of salt and 1 teaspoon of black pepper.
  3. Brown the roast for 4-5 minutes on each side until golden crust forms.
  4. Remove the roast and set aside. Sauté 1 tablespoon of minced garlic and 1 tablespoon of onion powder for 1 minute.
  5. Deglaze the pot with 1 cup of beef broth, scraping any browned bits.
  6. Add 2 teaspoons of Worcestershire sauce and 2 tablespoons of soy sauce, mixing well.
  7. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.
  8. Return the browned roast to the pot and close the lid securely.
  9. Set the Instant Pot to 'Manual' for 60 minutes.
  10. Allow the pot to release pressure naturally for 15 minutes, then quick-release any remaining steam.
  11. Remove the roast and let it rest for a few minutes before slicing.
  12. Optionally, cook 2 cups each of carrots, onions, and potatoes for 10 minutes in the pot.
  13. Serve the chuck roast with the veggies and drizzle the gravy over top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

Adjust seasoning and vegetables according to your taste preferences.

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