Instant Pot Chuck Roast

Instant Pot Chuck Roast

Published on January 13, 2026 | By

Ingredients

  • 2 pounds chuck roast
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 Tbsp avocado oil
  • 1 white onion
  • 2 Tbsp butter
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp worchestershire sauce
  • 2 cups beef broth

Instructions

  1. Combine the seasonings (salt, pepper, onion powder, garlic powder, Italian seasoning) - I usually add more steak seasonings.
  2. Set the instant pot to saute to let it warm up. Roll the roast in the seasonings so that the entire outside of the roast is coated.
  3. Add some oil to the pot and add the roast. Sear each side for 30-60 seconds.
  4. Remove the roast and add cut-up white onion and butter. While you saute the onions, work to deglaze the pan and scrape up those bits of flavor from the bottom.
  5. When the onion is mostly done, add the balsamic vinegar and the worcestershire sauce. Then add 2 cups of beef broth, insert a trivet to the bottom of the pan, and add the roast on top of the trivet. (If you leave the onions in the pot white you pressure cooker the meat they will cook down to mush. If you want to serve the onions you can take them out now)
  6. Put the lid on the instant pot and set it to the "meat/stew" setting. Cook for 70 minutes in this setting. (If using a frozen roast or larger roast you can cook for 90 minutes, and skip the searing step if the roast is frozen)
  7. Do a natural pressure release for at least 20 minutes, then open the lid. Remove the meat from the pot. Break apart to serve and salt and pepper to taste.
  8. Option: If you want to use the juice for gravy, add a cornstarch slurry of 1/4 cup cold water mixed with 4 tablespoons of cornstarch. Cook on saute until the gravy is thickened.
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