Using a pressure cooker to cook a chuck roast dramatically reduces the cook time, and the meat comes out perfectly fork-tender every time! This Instant Pot Chuck Roast recipe uses the drippings to make a creamy mushroom gravy so nothing goes to waste.
Making a Chuck Roast in an Instant Pot
Instant Pot beef chuck roast is a favorite dinner in our household. That’s fine by me because the pressure cooker cuts down the cooking time significantly and I can set it and forget it once the kids are home from school!
Traditional chuck roast recipes involve a lengthy braising process, either in a Dutch oven or a slow cooker. By making the chuck pot roast in my Instant Pot, I can achieve the same fork-tender results in about 90 minutes!
I kept this recipe super simple — it makes an ultra juicy chuck roast and a homemade mushroom gravy, and that’s it.
I purposely omitted the carrots and potatoes that typically accompany chuck roast recipes because the Instant Pot softens them too much when cooked alongside the meat.
Instead, I prefer cooking any vegetables separately so that they don’t overcook.
Keep this Instant Pot chuck pot roast recipe tucked up your sleeve for busy weeknights or weekend entertaining when you need an impressive yet easy dinner recipe.
The leftover meat can be used in other recipes as well, from pasta sauces to sandwiches and more!
What Is Chuck Roast?
Chuck roast is a specific cut of beef that comes from the shoulder of the cow.
It’s known for its rich, beefy flavor and delicious marbling (i.e. visible fat). As that fat breaks down in the Instant Pot, it infuses the entire chuck roast with flavor and keeps it super moist and tender.
When cooking a chuck roast, you almost always need to braise (slow cook) or pressure cook it to properly tenderize it.
Tip: Your local grocery store might also label chuck roast as “cut chuck roast,” “chuck center roast,” “chuck pot roast,” or simply as “pot roast.”
What’s the Difference Between Pot Roast vs Chuck Roast?
A chuck roast is a type of pot roast, but not all pot roasts are chuck roast! Here’s what makes these cuts of beef unique:
- Pot roast refers to a specific cooking method in which a tougher cut of beef is slow roasted in liquid until super tender. You might see cuts of beef labeled as “pot roast” at the grocery store, but that’s just meant to make the selection easier for you! In reality, pot roast can be made with a few different cuts of beef (chuck roast being one of them).
- Chuck roast is a specific cut of beef that comes from the chuck (shoulder) of the cow. Chuck roasts are typically cooked pot roast-style (i.e. low and slow or pressure cooked in an Instant Pot) because it’s a tougher cut of beef that becomes super tender with time.
Tools You’ll Need to Make Instant Pot Chuck Roast
The only kitchen tool you have to have for this recipe is a 6-quart Instant Pot. However, the following tools will make this recipe even easier to prepare:
- Chef’s knife and cutting board — For preparing the vegetables and aromatics.
- Cast iron skillet — For (optionally) searing the chuck roast prior to pressure cooking.
- Measuring spoons — For measuring out the cornstarch and seasonings.
- Liquid measuring cup — For measuring out the red wine, beef stock, and vinegar.
- Instant Pot — Make sure to use at least a 6-quart Instant Pot for this recipe.
- Whisk — For whisking together the cornstarch slurry to thicken the gravy.
Ingredients for an Instant Pot Chuck Roast
This easy Instant Pot beef chuck roast recipe makes both the roast and a mushroom gravy for spooning over the meat. You’ll need to have the following ingredients on hand:
- Clarified Butter, Ghee, or Olive Oil
- Chuck Roast
- Salt and Pepper,
- Baby Bella or Crimini Mushrooms
- Red Onion
- Fresh Rosemary and Thyme
- Red Wine
- Balsamic Vinegar
- Beef Stock
- Bay Leaves
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Chuck Roast in an Instant Pot
If making chuck roast in an Instant Pot intimidates you, rest assured that it’s a straightforward process. Here’s an overview of the cooking steps:
Step 1: Prep the chuck roast and veggies
- Pat the roast dry on both sides with a clean, dry paper towel and season with salt and pepper.
- In an oiled cast iron pan, sear the roast until well browned on each side. Remove to a plate for now.
- Add the onions to the cast iron pan and saute until tender and translucent. Repeat with the mushrooms.
- Add the garlic, rosemary, and thyme and stir until fragrant.
- Add the red wine and balsamic vinegar. Simmer for 10 minutes.
Step 2: Assemble and pressure cook the chuck roast
- Add the red wine mixture and beef broth to the insert of your Instant Pot.
- Transfer the roast to the Instant Pot. Add the bay leaves.
- Secure the lid, making sure the release valve is set to close. Set the controls to HIGH pressure and cook for 90 minutes.
- Let the pressure release naturally for 10 – 15 minutes. After that, quick release any remaining pressure.
Step 3: Finish the mushroom gravy
- Remove the roast from the instant pot and set aside on a plate or cutting board.
- Stir a cornstarch slurry into the Instant Pot. Turn the heat to saute and bring to a boil.
- Cook until the mixture has thickened into a gravy, then serve!
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How Long to Cook a Chuck Roast in an Instant Pot?
A 5-pound roast needs to cook for 90 minutes on high pressure, followed by a natural release of 10 to 15 minutes.
Tips for Making Instant Pot Chuck Roast
- Trim off any excess fat — A chuck roast contains plenty of marbling within the meat itself, so you don’t want any large pieces of fat hanging onto the outer edges of the beef.
- Pat the chuck roast dry for a good sear — You want the beef to start cooking as soon as it hits that hot pan. If there’s any moisture on the beef, it will steam first and then sear. Patting it dry creates a golden crust around the beef, which results in BIG flavor.
- Searing adds so much flavor, don’t skip! Although you may skip searing the chuck roast if desired, I highly suggest following my instructions as written because searing the beef first imparts so much flavor into the finished dish.
- Pressure cook from frozen, if needed — If you forgot to defrost a frozen chuck roast, you can also pressure cook it from frozen. Add 20 to 30 minutes to the total cook time, noting that the flavor might not be as rich since you can’t sear a frozen chuck roast.
- Don’t add vegetables to the Instant Pot — I don’t recommend adding potatoes and carrots (or any other veggies) to the Instant Pot alongside the chuck pot roast because they wind up being too soft by the end of the cook time. You can technically add them later, but that’s just one more step to deal with and I’d rather roast them separately at that point or just make a side salad!
- Before making gravy, skim off any excess fat from the pot — You want the mushroom gravy to be thick and creamy, but if there’s too much fat in it the finished gravy will taste greasy.
Instant Pot Chuck Roast Recipe FAQs
Got questions about how to make a chuck roast in the Instant Pot? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Do you have to brown/sear a roast before cooking it in an Instant Pot?
No, but searing the meat creates a golden crust around the chuck roast which adds tons of flavor to the finished dish.
Can I make this in a slow cooker?
Yes! You’d use a very similar method, but instead of adding the seared meat and sauteed mushrooms and onions to an Instant Pot, add them to a slow cooker and cook on low for 8 hours.
The gravy will have to be simmered in a saucepan on the stove, however, as it would take far too long to thicken up in a slow cooker.
Can I use a different cut of beef?
Yes! You can make this Instant Pot chuck roast recipe with a brisket, round roast cut, or whatever cut of beef the butcher’s counter at your local grocery store has labeled as “pot roast.”
What can I sub for wine if I don’t use wine?
Instead of red wine, feel free to use beef stock or broth in this recipe.
Can I add vegetables to this Instant Pot chuck roast?
Yes, you can add vegetables like potatoes or carrots to this Instant Pot beef chuck roast recipe, but I find when added at the start time they turn out too soft. As such, I prefer to cook them separately.
If you really want to add veggies to the Instant Pot, I recommend adding them at the very end of the cooking process.
- Cut the vegetables in ½ inch thick slices.
- Quick release the pressure of the Instant Pot.
- Add the carrots and potatoes, reseal the Instant Pot, and bring back up to pressure.
- Cook for 2 minutes, then let pressure release naturally as instructed.
Should I use a bone-in or boneless chuck roast?
I recommend using a boneless chuck roast for this recipe.
Why is my chuck roast not getting tender?
If your chuck roast is cooked through but still tough and chewy, that means it needs more time in the Instant Pot. Add another 15 minutes of pressure cooking, then check its doneness.
However, if your chuck pot roast is DRY and tough, you’ve overcooked it. That’s pretty much impossible to do with this recipe, unless you used a smaller chuck roast than the recipe calls for. You need a 5-pound roast for this Instant Pot recipe!
Instant Pot Chuck Roast Leftover Storage
Leftover Instant Pot chuck pot roast should be stored in airtight containers in the fridge. If stored correctly, it will last up to five days.
I recommend pouring any extra juices from the meat into the storage container to prevent the roast from drying out.
Also note that the gravy is best stored separately.
Can you freeze chuck roast?
Yes! Let the chuck roast cool to room temperature, then freeze for up to 3 months. I prefer using vacuum freezer bags as they’re the best for preventing freezer burn, but any freezer container or freezer bag will work.
The mushroom gravy freezes well too, but I recommend freezing it separately from the chuck roast for best results.
What to Serve With Chuck Pot Roast
The last time I made chuck roast in the Instant Pot, I served it with parmesan mashed potatoes, roasted golden beets, and sauteed kale (recipe coming soon!).
Other pot roast side dishes that we like include:
- Roasted carrots
- Roasted Brussels sprouts
- Green beans
- Broccoli twice baked potatoes
- Roasted broccoli
- Duchess potatoes
- Butternut squash salad
- Apple cider roasted acorn squash
Try This Instant Pot Chuck Roast at Home!
Next time you’re looking for an easy Instant Pot dinner, give this chuck roast recipe a try!
Did you think it was a delicious chuck pot roast? Leave a comment below and give it a review for others to see what you thought of it!
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this Instant Pot chuck roast!
Robert says –
“Followed the recipe exactly as written, only used wagyu beef tallow instead of ghee and added a bit of smoked paprika. Smells amazing! Can’t wait to dig in!”
More Easy Beef Dinner Recipes:
Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.
Vegetable Beef and Noodle Soup is a comforting soup recipe for cold winter evenings! This soup recipe is loaded with veggies, tender bites of beef, and egg noodles for a delicious winter soup!
These Flank Steak Fajitas have so much flavor thanks to this delicious flank steak fajita marinade. Your family will love filling up their tortillas with all of their favorite fajita toppings to build their own custom plates!
Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with a salad or roasted vegetables for a complete meal. This recipe can be prepared gluten-free.
Beef and Broccoli is one of my favorite Chinese takeout dishes! It has plenty of rich flavor thanks to the tender beef slices, a savory sauce, and bright, crisp broccoli florets.
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Have you ever made a chuck roast in the Instant Pot?
For the Roast
- 1 tablespoon Clarified Butter, Ghee, or Olive Oil
- 5 pound Chuck Roast
- Salt and Pepper, to taste
- 3 cups sliced Baby Bella or Crimini Mushrooms
- 1 ½ cups finely diced Red Onion
- 6 cloves fresh Garlic, sliced thin
- 1 large sprig fresh Rosemary, leaves removed and chopped finely
- 1 sprig fresh Thyme, leaves removed
- 1 ½ cup Dry Red Wine
- 2 tablespoons Balsamic Vinegar
- 1 ½ cup Beef Stock or Beef Bone Broth
- 2 Bay Leaves
For the Mushroom Gravy
- ¼ cup cold Water
- 2 - 4 tablespoons Cornstarch*
- Cut any excessive fat off of the roast and discard it. Pat the roast dry on both sides with a clean, dry paper towel. Season both sides of the roast generously with salt and pepper.
- Heat the butter, ghee, or oil in the insert of your instant pot set on saute (or in a cast iron pan over medium heat until shimmering). Add the roast and sear until well browned on each side (about 5 minutes per side). Remove the seared roast and set aside on a clean plate.
- Add the onions and saute for 3-5 minutes, or until tender and translucent.
- Then, add the mushrooms to the onions and saute for 5 - 6 minutes, or until they’ve released all of their liquid and are very tender.
- Add the garlic, rosemary, and thyme and stir until fragrant, about a minute.
- Add the red wine and balsamic vinegar. Bring to a boil, then let simmer for 10 minutes.
- Add the beef broth to the insert of the instant pot and stir to combine with the red wine mixture.
- Transfer the roast and any drippings on the plate to the instant pot. Add the bay leaves.
- Secure the lid, making sure the release valve is set to close. Set the controls to high pressure and cook for 75 minutes.
- After the cook time has elapsed, let the pressure release naturally for 15 - 20 minutes. After that, quick release any remaining pressure.
- Remove the roast from the instant pot and set aside on a plate or cutting board.
- Whisk the cornstarch and water together until well blended and smooth. Stir the cornstarch mixture into the Instant Pot.
- Turn the heat to saute and bring to a boil. Cook until the mixture has thickened.
- Season with additional salt and pepper, to taste, if desired. Serve the mushroom gravy alongside the roast.
Make the gravy:
*If the gravy isn’t thickened to your liking, add an additional ½ - 1 tablespoon of cornstarch to another ¼ cup of water and add that to the Instant Pot.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 717Total Fat: 44gSaturated Fat: 18gTrans Fat: 3gUnsaturated Fat: 23gCholesterol: 235mgSodium: 284mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 72g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.