instant pot roast beef
Print Recipe

Instant Pot Chuck Roast and Vegetables

Tender chuck roast and vegetables all made together in the Instant Pot. A classic homemade meal made in a fraction of the time of a traditional slow cooker recipe.
Course: Main Dish
Servings: 6


  • 2-3 lbs. beef chuck roast 1-2 inch thickness
  • Salt and pepper to taste
  • 1 Tbsp. Italian seasoning
  • 2 Tbsp. olive oil divided
  • 2 Tbsp. Worcestershire sauce
  • 2 cups beef broth
  • 1 large onion quartered
  • 1 lb. large baby potatoes
  • 3 large carrots peeled and halved
  • 1 bunch fresh green beans optional


  • Season pot roast with salt, pepper, and Italian seasoning on each side and set aside.
  • Add 2 Tbsp. Olive oil to Instant Pot and set to sauté.
  • When the display reads HOT, add pot roast and sear for 4-5 minutes on each side. Remove and set aside.
  • Turn Instant Pot Off/Cancel. Add beef broth to the pot and deglaze by scraping any bits off the bottom of the pot.
  • Return the roast to the pot and any extra juices from where the roast was resting. Add Worcestershire sauce to the meat.
  • Add veggies on top of the meat, distributing them evenly on top of the roast.
  • Place lid on Instant pot with valve in the sealed position.
  • Pressure cook/manual on high pressure for 35 minutes for 1 inch thick roast and 45 minutes for 2 inch thick roast.
  • Once time is up, let the pot natural release for at least 15 minutes, then perform a quick release of any remaining pressure.
  • Remove vegetables and roast from instant pot. Slice and serve.


**If you want to make green beans with this meal: add fresh picked green beans to the pot after you remove the meat and veggies. Set the Instant Pot on Pressure cook/manual for 1 minute and perform a quick release of pressure.
**If roast is too large, you can cut it in sections and sear individually.
Recipe provided by Make Your Meal