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Instant Pot Herbed Pot Roast

An electric pressure cooker makes this family favorite comfort food meal possible in a fraction of the time!

I told my husband that I reeeeeeeally wanted an Instant Pot for my birthday this year. I had been talking it up for months since our rice cooker has been on its way out for quite a while now.

I have a separate slow cooker, stove top pressure cooker and rice cooker, but this thing can do all of those and more? And with such a small amount of storage space in my tiny kitchen, having something that can take the place of several appliances more open space that I’ll be tempted to fill with other gadgets, linens, dishes, etc.

Ah, zen.

Platters of pot roast, veggies, and gravy.

Anyhow, one of my faaaaavorite comfort food meals is my Mom’s Pot Roast. The torturous thing about it is that it takes all day to cook, and it makes the house smell good all day, but you can’t eat it for houuuuuuurs.

So, I figured this would be the perfect inaugural meal for my Instant Pot, which I have dubbed “Tina”.

Come on… by now you know I have to name all of my new family members appliances.

Pot roast on a platter getting ready to go into an Instant Pot.

One of the major selling points for the Instant Pot is that you can sear right in it. So I heated some oil right in it while I coated my roast with seasoned flour.

Once I seared it on both sides, I poured in a little water, some fresh herbs from my garden, and a few cloves of smashed garlic and set it to pressure cook.

I like my pot roast shred-able, so I hit the “Meat/Stew” button and added some time so it would cook for 55 minutes once it reached pressure. (I used to do 45 minutes, but found it often needed a little more time to get tender, so 55 has been my new go-to cook time here). This normally takes 3 hours in the oven!

Instant Pot filled with potatoes, onions, and baby carrots.

After the meat cooked, I added the veggies on top and pressure cooked it all for another 10 minutes.

Everything was cooked beautifully! The potatoes were nice and tender, and the meat was perfectly tender.

Overhead view of Instant Pot filled with carrots, potatoes, and onions.

I then took all of the meat and veggies out and arranged them on a few platters. I used the drippings that were left in the pot to make gravy, which I usually have to dirty another pan for. But not anymore!

I sprinkled some flour, salt and pepper right into the pot to thicken up (using the “Sauté” function again). Note that you could also place the flour in a small bowl and whisk in a few tablespoons of the hot liquid to make a slurry before pouring that all back into the Instant Pot to thicken. This would help prevent lumps in the gravy – but it dirties an extra dish, so it’s up to you! I was going for minimal dishes that night.

Overhead view of pot roast drippings in an Instant Pot.

This meal turned out so well. It’s perfect comfort food in a fraction of the time. I served this with some homemade Cracked Pepper, Parmesan + Scallion Biscuits that I milled fresh flour to make (recipe coming soon).

If you’re interested in learning about milling your own grains, you can see a review that I did of the Mockmill stand mixer attachment over in this post.

Platters of Instant Pot Herbed Pot Roast with veggies and gravy.

This meal totally hit the spot, and I can see it being on regular rotation in my house, especially with the cooler weather coming up soon (I hope!).

I’ve been absolutely loving my Instant Pot. I have so many more fun recipes to share in the coming weeks. Thanks again to my hubby for the awesome birthday gift (that I picked out). I’m pretty sure he’s happy that I have it, too. Ha!

Platters of Instant Pot Herbed Pot Roast with veggies and gravy.

Looking for more ways to use your Instant Pot? It’s my favorite way to make pulled pork – you can check out the recipe that’s part of my Waffle Pulled Pork Eggs Benedict by clicking here. The pulled pork is phenomenal on its own, and super impressive served with thick, fluffy waffles and topped with poached eggs and hollandaise sauce.

Another family favorite is my Instant Pot “Baked” Beans recipe. Bacon and molasses make it incredibly rich and flavorful. And so simple to make in the Instant Pot!

Other hits in our house have been making shredded chicken to fill my Chicken Quesadillas with Chipotle Ranch Dip and Instant Pot Chicken, Bacon, and Potato Soup.

I use my Instant Pot several times per week. I love making hard or soft boiled eggs in it, cooking rice and quinoa in it, and making quick meat dishes. I’ve also made yogurt in it once, and am planning to try steel cut oats soon.

There’s a lot more experimenting to be done, and I’ll be sure to report back when I have successes with it!

Do you have any favorite Instant Pot recipes? I’d love to hear about them in the comments section below!

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Platters of Instant Pot herbed pot roast, veggies, and gravy.

Instant Pot Herbed Pot Roast

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 20 minuntes
  • Cook Time: 65 minutes
  • Total Time: 43 minute
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American


An electric pressure cooker makes this family favorite comfort food meal possible in a fraction of the time!


Units Scale
  • 2 tablespoons peanut oil
  • 1/3 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 23 lb. chuck roast
  • 1 cup water
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 cloves garlic, smashed
  • 2 vidalia onions, cut into wedges
  • 1 (16-ounce) bag baby carrots
  • 1 (24-ounce) bag baby potatoes, halved or quartered
  • For Gravy:
  • 23 tablespoons all purpose flour
  • Kosher salt and freshly cracked black pepper, to taste


  1. Place oil in the Instant Pot insert and set to “Sauté” and “Normal”.
  2. On a large plate, mix together flour, salt and pepper. Pat the roast dry with paper towels, then press it into the flour mixture to coat all sides, tapping off any excess flour.
  3. When the screen on the Instant Pot says “Hot”, add meat and sear on both sides, about 2-3 minutes per side, turning carefully with tongs (I needed to use 2 pairs of tongs to turn mine easily in the pot).
  4. Once meat is seared, add water, thyme, rosemary and garlic. Close the lid and press “Meat/Stew”, and set it to high pressure for 55 minutes. Once finished, manually release the pressure by carefully pushing the steam valve to “Venting”.
  5. Once the pressure is released, open the lid, add the onions, carrots and potatoes. Close the lid and return the steam valve to “Sealing”. Hit “Manual” and set it to high pressure for 10 minutes. Once the timer goes off, you can again manually release the pressure, or allow it to naturally release.
  6. If the meat hasn’t gotten tender enough (it doesn’t shred easily with a large fork or tongs), leave it in the Instant Pot and cook it on high pressure for another 10 minutes.
  7. When you’re ready to make the gravy, remove the vegetables and meat to a large platter. Let the meat rest for 5-10 minutes before slicing or shredding it.
  8. Once all of the solids are removed from the Instant Pot, set it to “Sauté again” to make the gravy. Once the drippings start to bubble, sprinkle flour on top and whisk to combine. Continue to simmer, whisking occasionally, until it thickens to your desired consistency. Season well with salt and pepper to taste.


  • Serving Size:
  • Calories: 467
  • Sugar: 6.5 g
  • Sodium: 377.2 mg
  • Fat: 12.6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 52.4 g
  • Fiber: 8.1 g
  • Protein: 35.6 g
  • Cholesterol: 89.4 mg

Keywords: Instant Pot, pot roast, classic recipe, meat and potatoes

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Instant Pot Herbed Pot Roast: An electric pressure cooker makes this family favorite comfort food meal possible in a fraction of the time!

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Lori H

    That sure is a lot quicker than the traditional method, and it looks delicious! You always make me hungry when you post pot roast. =)

    • BigFlavorsFromATinyKitchen

      Well I have YOU to thank for the inspiration with this one. I’ll have to make this version for you the next time you visit!

  • Laura @MotherWouldKnow

    I got an instant pot, but I’ve been afraid to use it. (How crazy is that?) Now, I just might have to take it out of the box – you’ve made it seem so easy and such a wonderful gadget.

    • BigFlavorsFromATinyKitchen

      It’s a little intimidating at first – I feel like the directions can be overwhelming. But I guarantee you’ll love it once you start using it!

  • Michelle Nahom

    That is fast! Considering that I have many days that I fail to plan ahead, I’m thinking I need an Instant Pot! This looks delicious!

  • David M

    Just curious. Newbie to the pressure cooker world of cooking, but have read in so many articles that you should always Natural Release meats ( or at least do a NR for a period of time- like 10-15 minutes, give or take- before doing a QR, because a QR removes moisture from the meat, making it dry and tough.
    But yet, I see many roasts recipes that call for a QR – it’s all very confusing, but I have to say, thst the end result here looks simply Ahh-maxing!

    • Ashley

      Hi David – the reason I chose quick release here was because I wanted to add veggies and cook them for a short period of time after the meat cooked. You could absolutely do a natural release for the meat and then add the veggies and cook them again. I ended up doing 55 minutes for the meat, which made it tender enough to not need to spend any extra time letting the pressure release.

      Different cuts vary, and it sometimes does take a bit of experimentation to get it just right. If you do a quick release and the meat isn’t quite tender enough, pop the lid back on and give it another 10 minutes on high pressure. It doesn’t usually take too long to build back up to pressure (compared to how long it takes at the beginning of the cooking process).

      Do let me know if you try this one out and what you think of it. Hope you have a great day!

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