Instant Pot Roast Beef and Gravy Recipe that delivers fork-tender beef, a rich pan gravy, and very little cleanup. I love how the pressure cooker locks in flavor while I sip coffee and pretend I planned the whole thing. You get classic Sunday roast vibes without babysitting a Dutch oven. If weeknight comfort food calls your name, this one answers in about an hour.
Easy Instant Pot Roast Beef and Gravy Recipe
I chase big flavor with low effort, and this recipe hits that sweet spot. The roast cooks fast, the gravy builds itself in the pot, and the whole kitchen smells like a cozy diner. You skip guesswork and still serve a meal that feels slow-cooked. If you want a reliable pressure cooker roast beef, this one delivers creamy, glossy gravy with zero fuss.
Ingredients You’ll Need
- 3–4 lb beef chuck roast
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 tbsp avocado oil or olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1.5 cups beef broth (low sodium)
- 1/2 cup dry red wine (optional; use more broth if you skip it)
- 2 sprigs fresh thyme or 1 tsp dried
- 1 sprig fresh rosemary or 1 tsp dried
- 1–2 bay leaves
- 1 lb carrots, cut into 2-inch chunks (optional)
- 1 lb baby potatoes, halved (optional)
- 2–3 tbsp cornstarch mixed with 2–3 tbsp cold water (for slurry)
- 1 tbsp butter (optional, for glossy finish)
- Fresh parsley, chopped (garnish)
How to Make Instant Pot Roast Beef and Gravy
- Prep and sear
- Pat the roast dry and season it with salt and pepper.
- Set the Instant Pot to Sauté (High), add oil, and heat it until it shimmers.
- Sear the roast 3–4 minutes per side until deep brown, then move it to a plate.
- Build the flavor base
- Add the onions and sauté 3 minutes until they soften and pick up color.
- Stir in the garlic and tomato paste and cook 1 minute.
- Pour in the wine (or some broth) and scrape the bottom clean to deglaze.
- Load the pot and pressure-cook
- Stir in the broth and Worcestershire, then add thyme, rosemary, and bay leaves.
- Return the roast to the pot and nestle it into the liquid.
- Lock the lid, set the valve to Sealing, and pressure-cook on High for 60 minutes for a 3 lb roast, 70 minutes for a 4 lb roast.
- Let the pressure release naturally for 15–20 minutes, then vent the rest.
- Move the roast to a board and tent it loosely with foil.
- Add carrots and potatoes to the pot, lock the lid, and pressure-cook on High for 3 minutes, then quick-release. Skip this step if you serve with mashed potatoes or noodles.
- Make the gravy
- Set Sauté to Low. Whisk the cornstarch slurry and stream it into the simmering liquid.
- Stir until the gravy thickens, about 2–3 minutes, and add butter if you want a silky finish.
- Slice or shred the roast, tuck it back into the gravy, and taste for salt and pepper. Garnish with parsley.
H3: Timing guide
- 2.5–3 lb chuck: 55–60 minutes + 15–20 minute natural release
- 3–3.5 lb chuck: 60–65 minutes + 15–20 minute natural release
- 3.5–4 lb chuck: 70 minutes + 15–20 minute natural release
- Cut the roast into 2–3 chunks to shave off 5–10 minutes and get more surface area for searing.
Variations
- Different cuts: Use blade roast or beef shoulder. Skip lean roasts like eye of round.
- Broth and wine: Swap wine for extra broth or a splash of balsamic for depth.
- Herbs: Use Italian seasoning or a teaspoon of dried thyme and rosemary if you lack fresh.
- Mushrooms: Add 8 oz sliced mushrooms with the onions for a steakhouse vibe.
- Onion soup shortcut: Use one packet plus 1.75 cups water instead of broth and tomato paste.
- Gluten-free: Use cornstarch for thickening.
- Dairy-free: Skip the butter at the end.
- Horseradish kick: Stir in 1–2 tsp prepared horseradish to the gravy before serving.
Expert Tips
- Pat the roast very dry so you get a serious crust during sear.
- Cut big roasts into a few chunks so the center cooks evenly.
- Keep the fond on the bottom moving and scrape well after deglazing.
- Layer the salt: season the meat, season the pot, and finish the gravy to taste.
- Use Sauté (Low) when thickening so the gravy doesn’t clump.
- Save extra gravy for open-face sandwiches or poutine-style fries.
- If you plan leftovers, skip potatoes in the pot and serve with mashed potatoes on the side. They reheat better.
Mistakes to Avoid
I avoid lean cuts like round roast because they turn tough. Choose well-marbled chuck roast so the pressure cooker can melt that collagen. Never skip the sear because those brown bits anchor the gravy. Also deglaze the pot or the Instant Pot might flash the burn warning and ruin the party.
I don’t quick-release right away because the meat tightens up. Give it a 15–20 minute natural release so the fibers relax. I thicken the gravy after I remove the beef so I can judge thickness. I season in layers instead of dumping salt at the end.
What to Serve with Instant Pot Roast Beef and Gravy
- Buttery mashed potatoes or garlic mashed cauliflower
- Egg noodles or creamy polenta
- Roasted green beans, glazed carrots, or sautéed mushrooms
- Simple green salad with a sharp vinaigrette
- Warm dinner rolls or crusty bread for gravy-sopping duty
Make-Ahead and Storage
My Instant Pot roast beef and gravy holds up beautifully, so I treat it as a two-for-one dinner and lunch plan.
Make-Ahead: Cook the roast and gravy, cool completely, and store them together for easy reheating. For freezer meal prep, season and sear the roast, cool it, then freeze it with the onion, garlic, tomato paste, and broth mixture in a zip-top bag for up to 3 months. Thaw in the fridge overnight, then pressure-cook as directed.
To Refrigerate: Store cooled beef and gravy in an airtight container in the fridge for up to 4 days. Keep veggies in a separate container so they don’t soak up all the gravy.
Freezing: Freeze beef and gravy for up to 3 months. Freeze potatoes and carrots separately for the best texture, or make fresh sides later.
To Reheat: Warm gently in a saucepan over medium heat, add a splash of broth if the gravy looks thick, or microwave in 45-second bursts until hot. In the Instant Pot, use Sauté (Low) to reheat the gravy and add the beef until it steams.
Ingredients
Instructions
- Season the chuck roast with salt, pepper, garlic powder, and onion powder on all sides.
- Turn the Instant Pot to 'Sauté' mode and add olive oil. Brown the roast on all sides, about 3-4 minutes per side. Remove roast and set aside.
- Add onion and garlic to the pot. Sauté for 2-3 minutes until softened.
- Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pot.
- Return the roast to the pot. Arrange carrots and baby potatoes around the roast.
- Seal the Instant Pot lid and set to 'Manual' or 'Pressure Cook' mode for 60 minutes.
- Once cooking is done, allow for natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove roast and vegetables to a serving platter. Cover to keep warm.
- Slice the roast beef and serve with carrots, potatoes, and gravy on top.