Instant Pot Pot Roast with Red Wine

This Instant Pot Pot Roast with Red Wine is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful red wine gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot!

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I am a huge fan of taking classic recipes and transforming them for the Instant Pot. Because what could be better than your childhood favorite recipes than making them easier and faster?

My Instant Pot Beef Stroganoff, Instant Pot Stew, and Instant Pot Mac and Cheese are some great ones to try!

Today I’m going back to the basics with this simple Instant Pot Chuck Roast. Making a beef pot roast in a pressure cooker is so simple to do and transforms the meat into a wildly juicy and melt-in your mouth tender roast.

The best part?

The whole recipe takes a traditional pot roast, which would take 4 1/2 hours in the oven, and cuts it down to only 1 hour and 35 minutes! Pot roast instant pot time is so superior!

My secret to making this pot roast especially delicious is using a splash of red wine and a bit of Worcestershire sauce. Both add incredible flavor to the gravy that really elevate the whole meal.

White tray with pot roast and veggies next to instant pot

Ingredients needed

For starters, you will need a good quality boneless beef chuck roast to make this recipe. For tender meat, try to choose a roast that has good marbling throughout because that fat adds flavor and moisture. After the meat, grab these ingredients for the dry rub, gravy, and vegetables.

Olive oil – extra virgin
Onion – yellow onion or sweet onion works best
Garlic
Baby potatoes – baby yukon gold potatoes or red potatoes work well
Tomato paste – adds a rich, slow simmered flavor to the dish
Dry red wine – zinfandel, cabernet or pinot noir work well. Here are my 13+ favorite red wines for cooking.
Beef broth – or bone broth
Worcestershire sauce – adds a salty, umami flavor
Baby carrots – you can also use peeled, sliced carrots
Dried rosemary + thyme
Garlic + onion powder
Salt + pepper
Cornstarch – used to help thicken the sauce
Fresh chopped parsley

How to make it

Trim the excess fat off the beef, then cut it into 3-4 large chunks.
Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.

Raw chuck roast on cutting board in four pieces

Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Then add the tomato paste and cook for 1 minute more. Next, add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
Return the beef to the pot, then top with the potatoes. Don’t stir.
Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, perform a quick pressure release (this takes about 5 minutes).

Add carrots. Place lid on pot and set to seal. Pressure cook on HIGH for 4 minutes. Once the time is up, quick release the pressure.
Remove beef and veggies from Instant Pot and arrange on a serving platter.
Add the corn starch slurry to the liquid left in the Instant Pot. Use the sauté function and cook for 2-3 minutes, until thickened.

Raw potatoes added on top of roast in pot.

Variations and substitutions

If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.

How to make ahead & store

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the leftovers for up to three months. Thaw in the fridge overnight before reheating.
Reheat leftovers in the microwave for a couple minutes. Or, heat in a 350-degree oven for 30 minutes.

Hands holding bowl of pot roast and vegetables

Recipe FAQs

Can you overcook a roast in the pressure cooker?

Yes, you can overcook your meat. Overcooked roast will be tough and dry, definitely not what you are going for. Follow the directions to cook this roast without adding extra time and you should have no problems with overcooking.

What is the best roast to use for a pot roast?

In my opinion a boneless chuck roast is the best option for pot roast. It is an affordable cut of meat and has great marbling throughout, which makes the meat tender and flavorful.

Do you cover meat with liquid in the pressure cooker?

You do not have to completely cover the meat before cooking it in a pressure cooker. The Instant Pot needs just enough liquid inside in order to build up pressure. Then the meat will release extra juices as it cooks.

Do you have to brown a roast before cooking it in the Instant Pot?

Technically you don’t have to sear the pot roast before cooking it, but searing it first adds tons of extra flavor! I highly recommend taking the few extra minutes to brown the meat before cooking.

Why is my roast tough in the Instant Pot?

If your meat is tough, you may need to cook it for longer. Return the meat to the pot, cover, and cook on high pressure for 5 minutes longer.

Here are some recipes to serve along with this recipe for a complete meal:

Wine pairings for pot roast

Close view of pot roast, potatoes, and carrots in white serving dish

More Instant Pot recipes

Did you try this instant pot chuck roast?

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Pot roast, potatoes, and carrots in white bowl.

For the gravy:

¼ cup cornstarch (whisked together with ½ cup cold water)

Trim excess fat off the beef. Cut into 3-4 large chunks.
Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.
Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5-10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.
Add the onions to the pot and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
Return the beef to the pot, then top with the potatoes. Don’t stir.
Place lid on pot and set to seal. Cook on manual HIGH pressure for 45 minutes. Once the time is up, quick release the pressure (this takes about 5 minutes).
Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
Remove beef and veggies from Instant Pot and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the Instant Pot. Press SAUTE and cook for 2-3 minutes, until thickened.

If you don’t like potatoes or carrots with your pot roast, feel free to leave them out.
If you don’t have red wine for the recipe, you can leave it out entirely. Replace it with 1/2 cup of extra beef broth to ensure there is enough cooking liquid.

This post was originally published in 2021. It was updated in 2023 to add new information. The instant pot pot roast with red wine recipe remains the same. Enjoy!