This Instant Pot chuck roast recipe is an easy way to whip up a hearty beef dinner for your family in just 1 hour! With only 10 minutes of prep time, your pressure cooker does all of the hard work. When everything is said and done, you’ll have a succulent, perfectly cooked chuck roast just waiting to be devoured!

Easy Pressure Cooker Chuck Roast

Busy weeknights just got easier with this simple Instant pot roast beef recipe! If you’ve been utilizing your Instant Pot for a while now, then you know just how ingenious and time-saving they are.

This recipe is one of my go-to’s when we are craving some good old-fashioned home cooking but I don’t have the time for an hours-long roasting session. The meat turns out ultra-flavorful and tender every time!

🥘 Ingredients For Instant Pot Chuck Roast

You only need a handful of ingredients to pull off the perfect roast. I used a 2-pound roast, but you could go up to 4 as long as it fits in your pressure cooker!

  • Tallow - 1 tablespoon of tallow, extra virgin olive oil, or bacon drippings for searing the roast. Beef Chuck Roast - A 2-pound beef chuck roast (between 2-4 lbs beef roast that fits into your Instant Pot)Kosher Salt - 2 teaspoons of Kosher salt or 1 ½ teaspoon of regular salt. Pepper - ½ teaspoon of ground black pepper.Onion - 1 cup of diced yellow or white onion.Garlic - 4 cloves of garlic crushed.Beef Broth - 1 cup of beef broth.Worcestershire Sauce - 2 teaspoons of Worcestershire sauce.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Instant Pot Chuck Roast

Your pressure cooker does all the heavy lifting, so this recipe is pretty darn simple! You’ll need an Instant Pot (or any brand of pressure cooker), measuring utensils, silicone tongs, and a sharp knife, as well as some foil.

A 2-pound roast will serve about 6 people, but you can get as big as what will fit in your Instant Pot!

  • Melt the tallow. Set your Instant Pot to saute and melt 1 tablespoon of beef tallow (or bacon grease, or EVOO).Season. While your Instant Pot is heating, pat a 2-4 pound chuck roast dry using paper towels then season with 2 teaspoons of Kosher salt and ½ a teaspoon of ground black pepper.Sear. Once your Instant Pot is fully heated, place the chuck roast in and allow it to sear. Use kitchen tongs to make sure each side is seared (about 2-3 minutes per side), then remove the chuck roast and set aside. *Make sure to quickly sear the sides too!Add remaining ingredients. Add 1 cup of sliced yellow onions and saute for 1-2 minutes, then add in 4 crushed garlic cloves and saute for an additional 30 seconds. Pour in 2 teaspoons of Worcestershire sauce and 1 cup of beef broth then stir with a wooden spoon to break up any browned bits on the bottom. Place the trivet in the bottom of your Instant Pot and return the seared chuck roast.Cook. Seal and cook on the manual high setting for 2 minutes, it will take about 10 minutes to come up to pressure, then NPR (natural pressure release) for 20 minutes for a medium-rare roast. Finish venting the knob and remove the chuck roast to a cutting board or platter.Rest. Cover loosely with a square of aluminum foil and allow your chuck roast to rest for 5 minutes. After resting slice against the grain and serve.

Nothing beats a homemade roast with mashed potatoes smothered in pot roast gravy. Throw in an easy vegetable side dish to balance things out and you have one delicious family dinner! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • If time allows, set your meat out to come to room temperature (about 1 hour will usually suffice). This will help it to cook evenly and in a timely fashion. This roast would also be delicious with my pot roast seasoning blend. If you already have some prepared, you could use it instead!A medium-rare roast should be about 130°F (54°C) internally. To cook your roast more, you can use the ‘keep warm’ mode. This will raise the internal temperature by about 5-7°F every 5 minutes. Aim for the following temperatures to achieve your desired level of doneness:135-145°F/57-63°C for Medium145-155°F/63-68°C for Medium-Well155-165°F/68-74°C for Well-Done

🥡 Storing & Reheating

Store any leftover Instant Pot chuck roast in an airtight container in the fridge for 3-4 days. To freeze it, wrap it tightly in aluminum foil and place it in the fridge freezer for up to 3 months.

  • 135-145°F/57-63°C for Medium145-155°F/63-68°C for Medium-Well155-165°F/68-74°C for Well-Done

Reheating Chuck Roast

Thaw any frozen chuck roast in the fridge overnight before reheating. Place the meat in an oven-safe pot with a splash of broth and reheat in the oven at 375°F (190°C) for about 8-10 minutes.

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Can I Use Frozen Beef To Make Instant Pot Chuck Roast? Technically, you can. It will add 20-30 minutes to the overall cooking time. For the best and most reliable results, however, I recommend using thawed beef. How Long Does It Take To Cook Chuck Roast In An Instant Pot? 20 minutes per pound of beef is a good rule of thumb when using a pressure cooker. This also depends on your desired level of doneness (rare meat will take less time than well done, of course). If the meat is cold or frozen, it may take longer. What’s The Difference Between Pot Roast And Chuck Roast? A pot roast is more the cooking method than it is a cut of beef. Chuck brisket, and round, are all common choices. Normally, these cuts cook low and slow until tender. The pressure cooker speeds this time up considerably!

😋 More Instant Pot Recipes

  • Instant Pot Mac and Cheese - A super creamy, super cheesy, macaroni you can make in just 10 minutes from start to finish.Instant Pot Shredded Chicken - This easy shredded chicken is perfect for sandwiches, soups, tacos, and more!Instant Pot Jambalaya - A zesty Cajun-style jambalaya loaded with chicken, andouille sausage, and shrimp!Instant Pot Hard Boiled Eggs - Your Instant Pot or pressure cooker can quickly make perfectly coked hard-boiled eggs that are easy to peel!Instant Pot Collard Greens - It’s never been easier to make this classic Southern side dish than it is now!Instant Pot Braised Red Cabbage - This classic German side dish is slightly sweet, slightly tangy, with lots of warm spices!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews

Instant Pot Chuck Roast

This Instant Pot chuck roast recipe is an easy way to whip up a hearty beef dinner for your family in just 1 hour! With only 10 minutes of prep time, your pressure cooker does all of the hard work. When everything is said and done, you’ll have a succulent, perfectly cooked chuck roast just waiting to be devoured!

Author | Angela

Servings: 6 servings Calories: 311kcal Prep 10 minutes Cooking 20 minutes Natural Pressure Release (NPR) 20 minutes Total Time 50 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon tallow (or extra virgin olive oil, or bacon drippings)▢ 2 lbs beef chuck roast (between 2-4 lbs beef roast that fits into your Instant Pot)▢ 2 teaspoon Kosher salt▢ ½ teaspoon ground black pepper▢ 1 cup yellow onion (diced, or white onion)▢ 4 cloves garlic (crushed)▢ 1 cup beef broth▢ 2 teaspoon Worcestershire sauce

InstructionsSet your Instant Pot to saute and melt the beef tallow (or bacon grease, or EVOO).1 tablespoon tallowWhile your Instant Pot is heating, pat your chuck roast dry using paper towels then season with salt and pepper.2 lbs beef chuck roast, 2 teaspoon Kosher salt, ½ teaspoon ground black pepperOnce your Instant Pot is fully heated, place the chuck roast in and allow it to sear. Use kitchen tongs to make sure each side is seared (about 2-3 minutes per side), then remove the chuck roast and set aside. *Make sure to quickly sear the sides too!Add the sliced onions and saute for 1-2 minutes, then add in the garlic cloves and saute for an additional 30 seconds. Pour in the Worcestershire sauce and beef broth then stir with a wooden spoon to break up any browned bits on the bottom. Place the trivet in the bottom of your Instant Pot and return the seared chuck roast.1 cup yellow onion, 4 cloves garlic, 1 cup beef broth, 2 teaspoon Worcestershire sauceSeal and cook on manual high setting for 2 minutes, it will take about 10 minutes to come up to pressure, then NPR (natural pressure release) for 20 minutes for a medium rare roast. Finish venting the knob and remove the chuck roast to a cutting board or platter. Cover loosely with a square of aluminum foil and allow your chuck roast to rest for 5 minutes. After resting slice against the grain and serve. Equipment You May NeedInstant Pot or Pressure CookerSilicone Kitchen TongsChef’s Knife Notes

If time allows, set your meat out to come to room temperature (about 1 hour will usually suffice). This will help it to cook evenly and in a timely fashion. This roast would also be delicious with my pot roast seasoning blend. If you already have some prepared, you could use it instead! A medium-rare roast should be about 130°F (54°C) internally. To cook your roast more, you can use the ‘keep warm’ mode. This will raise the internal temperature by about 5-7°F every 5 minutes. Aim for the following temperatures to achieve your desired level of doneness:

135-145°F/57-63°C for Medium 145-155°F/63-68°C for Medium-Well 155-165°F/68-74°C for Well-Done

Store any leftover Instant Pot chuck roast in an airtight container in the fridge for 3-4 days. To freeze it, wrap it tightly in aluminum foil and place it in the fridge freezer for up to 3 months. Thaw any frozen chuck roast in the fridge overnight before reheating. Place the meat in an oven-safe pot with a splash of broth and reheat in the oven at 375°F (190°C) for about 8-10 minutes.

NutritionCalories: 311kcal (16%) | Carbohydrates: 3g (1%) | Protein: 31g (62%) | Fat: 20g (31%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg (35%) | Sodium: 940mg (41%) | Potassium: 555mg (16%) | Fiber: 0.4g (2%) | Sugar: 1g (1%) | Vitamin A: 23IU | Vitamin C: 2mg (2%) | Calcium: 37mg (4%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! beef chuck roast, best pressure cooker chuck roast recipe, how to cook a chuck roast in the Instant Pot, instant pot, Instant Pot Chuck Roast, Instant Pot chuck roast ingredients, pot roast, pressure cooker Course Beef Dishes, Dinner Recipes, Instant Pot, RoastsCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Technically, you can. It will add 20-30 minutes to the overall cooking time. For the best and most reliable results, however, I recommend using thawed beef.

How Long Does It Take To Cook Chuck Roast In An Instant Pot? 20 minutes per pound of beef is a good rule of thumb when using a pressure cooker. This also depends on your desired level of doneness (rare meat will take less time than well done, of course). If the meat is cold or frozen, it may take longer.

What’s The Difference Between Pot Roast And Chuck Roast? A pot roast is more the cooking method than it is a cut of beef. Chuck brisket, and round, are all common choices. Normally, these cuts cook low and slow until tender. The pressure cooker speeds this time up considerably!

20 minutes per pound of beef is a good rule of thumb when using a pressure cooker. This also depends on your desired level of doneness (rare meat will take less time than well done, of course). If the meat is cold or frozen, it may take longer.

A pot roast is more the cooking method than it is a cut of beef. Chuck brisket, and round, are all common choices. Normally, these cuts cook low and slow until tender. The pressure cooker speeds this time up considerably!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 4 reviews

Instant Pot Chuck Roast

Author | Angela

Servings: 6 servings

Calories: 311kcal

Prep 10 minutes

Cooking 20 minutes

Natural Pressure Release (NPR) 20 minutes

Total Time 50 minutes

Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon tallow (or extra virgin olive oil, or bacon drippings)▢ 2 lbs beef chuck roast (between 2-4 lbs beef roast that fits into your Instant Pot)▢ 2 teaspoon Kosher salt▢ ½ teaspoon ground black pepper▢ 1 cup yellow onion (diced, or white onion)▢ 4 cloves garlic (crushed)▢ 1 cup beef broth▢ 2 teaspoon Worcestershire sauce

InstructionsSet your Instant Pot to saute and melt the beef tallow (or bacon grease, or EVOO).1 tablespoon tallowWhile your Instant Pot is heating, pat your chuck roast dry using paper towels then season with salt and pepper.2 lbs beef chuck roast, 2 teaspoon Kosher salt, ½ teaspoon ground black pepperOnce your Instant Pot is fully heated, place the chuck roast in and allow it to sear. Use kitchen tongs to make sure each side is seared (about 2-3 minutes per side), then remove the chuck roast and set aside. *Make sure to quickly sear the sides too!Add the sliced onions and saute for 1-2 minutes, then add in the garlic cloves and saute for an additional 30 seconds. Pour in the Worcestershire sauce and beef broth then stir with a wooden spoon to break up any browned bits on the bottom. Place the trivet in the bottom of your Instant Pot and return the seared chuck roast.1 cup yellow onion, 4 cloves garlic, 1 cup beef broth, 2 teaspoon Worcestershire sauceSeal and cook on manual high setting for 2 minutes, it will take about 10 minutes to come up to pressure, then NPR (natural pressure release) for 20 minutes for a medium rare roast. Finish venting the knob and remove the chuck roast to a cutting board or platter. Cover loosely with a square of aluminum foil and allow your chuck roast to rest for 5 minutes. After resting slice against the grain and serve.

Equipment You May NeedInstant Pot or Pressure CookerSilicone Kitchen TongsChef’s Knife

Notes

If time allows, set your meat out to come to room temperature (about 1 hour will usually suffice). This will help it to cook evenly and in a timely fashion. This roast would also be delicious with my pot roast seasoning blend. If you already have some prepared, you could use it instead! A medium-rare roast should be about 130°F (54°C) internally. To cook your roast more, you can use the ‘keep warm’ mode. This will raise the internal temperature by about 5-7°F every 5 minutes. Aim for the following temperatures to achieve your desired level of doneness:

135-145°F/57-63°C for Medium 145-155°F/63-68°C for Medium-Well 155-165°F/68-74°C for Well-Done

Store any leftover Instant Pot chuck roast in an airtight container in the fridge for 3-4 days. To freeze it, wrap it tightly in aluminum foil and place it in the fridge freezer for up to 3 months. Thaw any frozen chuck roast in the fridge overnight before reheating. Place the meat in an oven-safe pot with a splash of broth and reheat in the oven at 375°F (190°C) for about 8-10 minutes.

Nutrition

Calories: 311kcal (16%) | Carbohydrates: 3g (1%) | Protein: 31g (62%) | Fat: 20g (31%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg (35%) | Sodium: 940mg (41%) | Potassium: 555mg (16%) | Fiber: 0.4g (2%) | Sugar: 1g (1%) | Vitamin A: 23IU | Vitamin C: 2mg (2%) | Calcium: 37mg (4%) | Iron: 3mg (17%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Beef Dishes, Dinner Recipes, Instant Pot, RoastsCuisine American

US CustomaryMetric

  • If time allows, set your meat out to come to room temperature (about 1 hour will usually suffice). This will help it to cook evenly and in a timely fashion.

  • This roast would also be delicious with my pot roast seasoning blend. If you already have some prepared, you could use it instead!

  • A medium-rare roast should be about 130°F (54°C) internally. To cook your roast more, you can use the ‘keep warm’ mode. This will raise the internal temperature by about 5-7°F every 5 minutes. Aim for the following temperatures to achieve your desired level of doneness:

  • 135-145°F/57-63°C for Medium

  • 145-155°F/63-68°C for Medium-Well

  • 155-165°F/68-74°C for Well-Done

  • Store any leftover Instant Pot chuck roast in an airtight container in the fridge for 3-4 days. To freeze it, wrap it tightly in aluminum foil and place it in the fridge freezer for up to 3 months.

  • Thaw any frozen chuck roast in the fridge overnight before reheating. Place the meat in an oven-safe pot with a splash of broth and reheat in the oven at 375°F (190°C) for about 8-10 minutes.

  • 135-145°F/57-63°C for Medium

  • 145-155°F/63-68°C for Medium-Well

  • 155-165°F/68-74°C for Well-Done