10 Delicious Instant Pot Roast Recipes

I’ve got a treat for you today! Feast your eyes on these 10 mouthwatering Instant Pot roast recipes that are sure to elevate your cooking game. From tender and juicy beef roasts to flavorful and succulent pork roasts, this collection has something for everyone. Whether you’re hosting a dinner party or simply looking to whip up a delicious Sunday meal, these recipes are guaranteed to impress. Get ready to experience a world of flavor with the help of your trusty Instant Pot. Let’s dive in and explore the wonders of instant pot roast cooking together!

Classic Pot Roast

Pot roast is a classic comfort food that is loved by many. The tender meat, flavorful vegetables, and rich gravy all come together to create a delicious and satisfying dish. Making pot roast in the instant pot is a game-changer, as it cuts down on the cooking time without sacrificing any of the flavor. Let me share with you a classic pot roast recipe that will have everyone coming back for seconds.

Ingredients

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast generously with salt and pepper.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté until the vegetables are slightly softened.
  5. Add the beef broth, red wine, tomato paste, rosemary, and thyme to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. Use an immersion blender to blend the vegetables and cooking liquid into a thick gravy.
  10. Serve the sliced roast with the gravy and your choice of side dishes.

Tips and Variations

  • For a richer flavor, sear the roast on the stove before transferring it to the instant pot.
  • Feel free to add more vegetables like potatoes, parsnips, or mushrooms to the pot for added flavor and texture.
  • If you don’t have red wine, you can substitute with beef broth or even apple juice.
  • Experiment with different herbs and spices to customize the flavor of your pot roast. Thyme, rosemary, and bay leaves are all great options.
  • Serve the pot roast with mashed potatoes, roasted vegetables, or crusty bread.

Balsamic Pot Roast

If you’re looking for a slightly sweeter and tangier twist on the classic pot roast, then balsamic pot roast is the way to go. The addition of balsamic vinegar adds a subtle acidity that balances out the richness of the meat. The result is a tender and flavorful dish that will impress your taste buds.

Ingredients

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast with salt and pepper.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the sliced onion and minced garlic. Sauté until the onion is translucent.
  5. Add the beef broth, balsamic vinegar, honey, tomato paste, rosemary, and thyme to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. Use an immersion blender to blend the onions and cooking liquid into a thick sauce.
  10. Serve the sliced roast with the balsamic sauce and your favorite side dishes.

Tips and Variations

  • If you prefer a sweeter sauce, you can increase the amount of honey in the recipe.
  • For a deeper flavor, marinate the beef roast in the balsamic vinegar mixture for a few hours before cooking.
  • Add some chopped bell peppers or mushrooms to the pot for added texture and flavor.
  • Serve the balsamic pot roast with roasted potatoes, steamed vegetables, or a side of crusty bread.

Mexican-style Pot Roast

Bring the flavors of Mexico to your pot roast with this delicious and spicy recipe. The combination of traditional Mexican spices and aromatic ingredients creates a unique and flavorful dish that will transport your taste buds south of the border. Let’s dive in and explore this mouthwatering Mexican-style pot roast.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 cup beef broth
  • 1 can diced tomatoes, undrained
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Salt and pepper, to taste
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Instructions

  1. Season the beef roast with salt, pepper, cumin, chili powder, dried oregano, and smoked paprika.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the chopped onion, minced garlic, and minced jalapeno pepper. Sauté until the onion is softened.
  5. Add the beef broth, diced tomatoes, black beans, and corn kernels to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before shredding.
  9. Use two forks to shred the beef and mix it with the sauce and vegetables.
  10. Serve the shredded beef with warm tortillas, rice, salsa, and your favorite Mexican toppings.

Tips and Variations

  • Adjust the level of spiciness by adding more or less jalapeno pepper or chili powder.
  • For a smokier flavor, you can use chipotle chili powder instead of regular chili powder.
  • Top your Mexican-style pot roast with fresh cilantro, diced avocado, shredded cheese, or sour cream.
  • Use the leftovers to make delicious tacos, quesadillas, or enchiladas.
  • Serve the pot roast with Mexican-style rice, refried beans, or a side salad with lime dressing.

Asian-inspired Pot Roast

Take a break from traditional flavors and embark on a culinary journey to Asia with this delicious Asian-inspired pot roast recipe. The combination of savory soy sauce, tangy ginger, and aromatic spices will transport your taste buds to the vibrant streets of Asia. Get ready to savor the exotic flavors and tender meat in this mouthwatering dish.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon Chinese five-spice powder
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • Fresh cilantro, for garnish

Instructions

  1. Season the beef roast with salt and pepper.
  2. Select the sauté function on your instant pot and heat the vegetable oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the thinly sliced onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
  5. Add the soy sauce, hoisin sauce, rice vinegar, honey, Chinese five-spice powder, and beef broth to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. In a small bowl, whisk together the cornstarch and a few tablespoons of the cooking liquid to make a slurry.
  10. Select the sauté function on your instant pot and stir in the cornstarch slurry. Cook until the sauce thickens.
  11. Slice the roast and serve it drizzled with the thickened sauce. Garnish with fresh cilantro.

Tips and Variations

  • For some heat and added flavor, you can add a minced chili pepper or a few dashes of sriracha sauce.
  • Marinate the beef roast in the soy sauce mixture for a few hours before cooking to infuse even more flavor.
  • Add some sliced bell peppers, snap peas, or bamboo shoots to the pot for a burst of color and texture.
  • Serve the Asian-inspired pot roast with steamed rice, stir-fried noodles, or vegetable fried rice.
  • Garnish the dish with sliced green onions, sesame seeds, or chopped peanuts for extra crunch and flavor.

Garlic Herb Pot Roast

If you’re a fan of garlic and herbs, then this pot roast recipe is right up your alley. Packed with the aromatic flavors of garlic, rosemary, and thyme, this dish will leave your taste buds singing. The succulent meat, combined with the fragrant herbs, creates a heavenly combination that is sure to please.

Ingredients

  • 3 pounds beef chuck roast
  • 3 tablespoons olive oil
  • 8 cloves garlic, minced
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs fresh thyme, chopped
  • 1 cup beef broth
  • 1 cup red wine
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast with salt and pepper.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the minced garlic, chopped rosemary, and chopped thyme. Sauté for a minute until fragrant.
  5. Add the beef broth and red wine to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. Serve the sliced roast with the cooking liquid and your choice of side dishes.

Tips and Variations

  • For an extra garlic punch, you can rub the beef roast with minced garlic before searing it.
  • Add some whole garlic cloves to the pot for an added burst of garlic flavor.
  • If you don’t have red wine, you can substitute with beef broth or even balsamic vinegar.
  • Feel free to add some sliced onions or mushrooms to the pot for added flavor and texture.
  • Serve the garlic herb pot roast with mashed potatoes, roasted vegetables, or a side of crusty bread.
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Red Wine Pot Roast

Indulge in the rich and luxurious flavors of red wine with this mouthwatering pot roast recipe. The addition of red wine infuses the meat with a deep, complex flavor that is sure to impress. With tender beef, aromatic vegetables, and a luscious red wine gravy, this dish is perfect for a special occasion or a cozy family dinner.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast with salt and pepper.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are slightly softened.
  5. Add the red wine, beef broth, tomato paste, thyme, and rosemary to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. Use an immersion blender to blend the vegetables and cooking liquid into a thick, rich gravy.
  10. Serve the sliced roast with the red wine gravy and your choice of side dishes.

Tips and Variations

  • Choose a red wine that you enjoy drinking, as it will greatly enhance the flavor of the dish.
  • If you prefer a sweeter gravy, you can add a tablespoon of brown sugar or honey to balance the acidity of the wine.
  • Add some pearl onions or mushrooms to the pot for added flavor and texture.
  • Serve the red wine pot roast with creamy mashed potatoes, roasted root vegetables, or a side of buttered noodles.
  • Garnish the dish with fresh parsley or chopped green onions for a pop of color.

Italian Pot Roast

Bring the flavors of Italy into your kitchen with this delicious Italian pot roast recipe. The combination of aromatic herbs, tomatoes, and red wine creates a hearty and flavorful dish that will transport you straight to the Italian countryside. Let’s dive into this Italian culinary adventure together.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 can diced tomatoes, undrained
  • 1/2 cup red wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast with salt and pepper.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the chopped onion, minced garlic, chopped carrot, and chopped celery. Sauté until the vegetables are slightly softened.
  5. Add the diced tomatoes, red wine, beef broth, tomato paste, oregano, basil, and thyme to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. Serve the sliced roast with the tomato and herb sauce and your choice of side dishes.

Tips and Variations

  • Add some sliced bell peppers, black olives, or capers to the pot for a Mediterranean twist.
  • For a richer flavor, sauté the tomato paste with the vegetables before adding the liquid.
  • Serve the Italian pot roast with creamy polenta, garlic bread, or a side of pasta.
  • Garnish the dish with fresh basil or parsley for a touch of freshness and color.
  • Leftovers can be used to make mouthwatering sandwiches or as a filling for stuffed peppers or lasagna.

Spicy Pot Roast

If you like a little kick in your pot roast, then this spicy pot roast recipe is for you. Packed with flavor and a touch of heat, this dish will awaken your taste buds and leave you craving more. Get ready to spice up your dinner table with this mouthwatering recipe.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 cup beef broth
  • 1/2 cup tomato sauce
  • 1/2 cup diced tomatoes
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast with salt, pepper, chili powder, cumin, paprika, and dried oregano.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the chopped onion, minced garlic, and minced jalapeno pepper. Sauté until the onion is softened.
  5. Add the beef broth, tomato sauce, and diced tomatoes to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. Serve the sliced roast with the spicy tomato sauce and your favorite side dishes.
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Tips and Variations

  • Adjust the level of spiciness by adding more or less chili powder and jalapeno pepper.
  • If you prefer a smokier flavor, you can add a teaspoon of chipotle chili powder.
  • Add some diced bell peppers or corn kernels to the pot for added texture and flavor.
  • Serve the spicy pot roast with steamed rice, tortillas, or a side of coleslaw.
  • Top your dish with sliced jalapenos, fresh cilantro, or a squeeze of lime for added freshness and zing.

Lemon Herb Pot Roast

Brighten up your pot roast with the refreshing flavors of lemon and herbs. This zesty and aromatic recipe will elevate your traditional pot roast to a whole new level. With tender beef, vibrant vegetables, and a burst of citrusy flavor, this dish is perfect for those who love a fresh and tangy twist.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs fresh thyme, chopped
  • 1 cup beef broth
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast with salt, pepper, and the zest of 1 lemon.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the chopped onion, minced garlic, and the juice of 1 lemon. Sauté until the onion is slightly softened.
  5. Add the beef broth, chopped rosemary, and chopped thyme to the pot. Stir well to combine.
  6. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  7. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  8. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  9. Serve the sliced roast with the lemon and herb gravy and your choice of side dishes.

Tips and Variations

  • For a more pronounced lemon flavor, marinate the beef roast in lemon juice and zest for a few hours before cooking.
  • Add some sliced bell peppers, zucchini, or cherry tomatoes to the pot for added freshness and color.
  • Serve the lemon herb pot roast with roasted potatoes, steamed asparagus, or a side of lemon rice.
  • Garnish the dish with fresh parsley or lemon slices for an extra touch of vibrancy and flavor.

Honey Mustard Pot Roast

For those who love the combination of sweet and tangy flavors, this honey mustard pot roast recipe is a winner. The honey and mustard glaze adds a delightful sweetness and tanginess to the savory beef, creating a perfect balance of flavors. Get ready to enjoy fork-tender meat with a delicious twist.

Ingredients

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 cup beef broth
  • Salt and pepper, to taste

Instructions

  1. Season the beef roast with salt and pepper.
  2. Select the sauté function on your instant pot and heat the olive oil.
  3. Sear the roast on all sides until browned. Remove from the pot and set aside.
  4. In the same pot, add the thinly sliced onion and minced garlic. Sauté until the onion is translucent.
  5. In a small bowl, whisk together the Dijon mustard, honey, and soy sauce.
  6. Add the beef broth and honey mustard mixture to the pot. Stir well to combine.
  7. Return the roast to the pot and secure the lid. Cook on high pressure for 60 minutes.
  8. Allow the pressure to naturally release for 15 minutes, then manually release any remaining pressure.
  9. Carefully remove the roast from the pot and let it rest for a few minutes before slicing.
  10. Serve the sliced roast with the honey mustard sauce and your choice of side dishes.

Tips and Variations

  • Add a touch of heat by adding a few dashes of hot sauce or a pinch of red pepper flakes to the honey mustard mixture.
  • Marinate the beef roast in the honey mustard sauce for a few hours before cooking to infuse even more flavor.
  • For a thicker sauce, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the cooking liquid after pressure cooking.
  • Serve the honey mustard pot roast with roasted vegetables, mashed sweet potatoes, or a side of grainy mustard for extra tanginess.
  • Garnish the dish with fresh parsley or chives for a pop of color.

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