If you’re craving a comforting, hearty meal that feels like a warm hug on a plate, this Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe is your new best friend in the kitchen. It brings together tender, juicy beef chuck roast cooked to perfection with rich, creamy mashed potatoes and luscious homemade gravy. The magic of the Instant Pot means you get all those deep, slow-cooked flavors in a fraction of the time, making it a perfect option for any day when you want something special yet simple. Trust me, once you try this recipe, it will instantly become a family classic.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient plays a vital role in crafting layers of flavor and the perfect blend of textures. You don’t need anything fancy, just some classic essentials that, when combined, create an unforgettable dinner experience.
- 3-4 lbs boneless beef chuck roast: This cut gets melt-in-your-mouth tender after pressure cooking.
- 1 tablespoon olive oil: For searing the roast to lock in flavor and create a beautiful crust.
- Salt and pepper, to taste: Basic seasonings that enhance every ingredient’s natural flavor.
- 1 onion, chopped: Adds a subtle sweetness and depth to the sauce.
- 3 cloves garlic, minced: Brings warmth and complexity to the dish.
- 2 cups beef broth: Provides a rich liquid base for cooking and keeps the meat juicy.
- 2 tablespoons Worcestershire sauce: Adds tangy, umami goodness.
- 1 tablespoon soy sauce: Boosts savoriness and color.
- 1 teaspoon dried thyme: Offers an aromatic herbal note to balance the beefy flavors.
- 2 bay leaves: Infuse the broth with subtle earthiness.
- 2 lbs russet potatoes, peeled and chopped: The star for creamy mashed potatoes with perfect fluffiness.
- 1/2 cup unsalted butter: Makes your mashed potatoes irresistibly rich.
- 1/2 cup milk (or more for desired consistency): Smooths out the mash to the perfect softness.
- 2 tablespoons all-purpose flour: Used to thicken the gravy to silky perfection.
- 1 cup beef broth (from the Instant Pot): Keeps your gravy flavorful and luscious.
- Salt and pepper, to taste (for gravy): Season to finish and tie everything together.
How to Make Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Step 1: Sear the Roast
First, set your Instant Pot to the “Sauté” function and heat the olive oil until shimmering. Generously season the beef chuck roast with salt and pepper on all sides. Pop it into the hot oil and sear each side for about 4-5 minutes until you get that gorgeous brown crust. This step is key for flavor, so resist the urge to skip it! Once seared, remove the roast and set it aside for now.
Step 2: Sauté Vegetables
Next, toss the chopped onion and minced garlic into the pot. Sauté them for 2-3 minutes until soft and fragrant. Then, add a splash of beef broth and use a wooden spoon to scrape up all those tasty brown bits stuck to the bottom—this deglazing step is like a secret flavor boost you definitely want to do.
Step 3: Pressure Cook the Roast
Now it’s time to bring it all together. Return the seared roast to the Instant Pot. Pour in the beef broth, Worcestershire sauce, soy sauce, dried thyme, and tuck in the bay leaves. Seal the lid and set the valve to sealing. Cook on high pressure for about 60-75 minutes depending on your roast’s size. Once done, let the pressure release naturally for 10-15 minutes before opening. Your roast will be unbelievably tender and juicy.
Step 4: Prepare the Mashed Potatoes
While the roast cooks, boil a large pot of salted water. Add your chopped russet potatoes and cook until fork-tender, around 15-20 minutes. Drain, then mash with butter and milk, seasoning with salt and pepper until creamy and smooth. These potatoes melt in your mouth and are the perfect comforting partner for the roast.
Step 5: Make the Gravy
Once the roast is resting, discard the bay leaves and turn the Instant Pot back to “Sauté.” Mix the flour with a bit of the beef broth from the pot to form a smooth slurry. Stir this into the cooking liquid and simmer for a few minutes until the gravy thickens and coats the back of your spoon. Season with salt and pepper to taste. Rich, flavorful gravy is the crowning glory here.
Step 6: Serve
Slice the roast against the grain to keep each bite tender. Plate it alongside a generous scoop of fluffy mashed potatoes, then generously drizzle with the luscious gravy. Every forkful will be a warm, cozy bite of deliciousness.
How to Serve Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a pop of color and a touch of fresh herbal aroma. If you like a little extra something, a dollop of sour cream on the potatoes complements the savory gravy beautifully.
Side Dishes
Classic green beans or roasted carrots make wonderful colorful, crunchy companions to balance the rich flavors. A crisp garden salad with a tangy vinaigrette can also brighten up the plate and add fresh contrast.
Creative Ways to Present
Try serving the roast and potatoes on a rustic wooden board for a charming family-style feel. Or use mini cast-iron skillets for individual servings that look both cozy and elegant at the table. Drizzling gravy directly on the plate before placing the roast adds a beautiful finishing touch.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe keeps beautifully in the fridge for up to 4 days. Store components separately in airtight containers to maintain the best texture for each part.
Freezing
You can freeze the cooked roast and gravy together, while mashed potatoes freeze best on their own. For best results, cool everything completely before transferring to freezer-safe containers. Frozen portions will be good for about 2-3 months.
Reheating
Reheat the roast and gravy gently on the stove or in the microwave, adding a splash of broth if needed to loosen the gravy. Warm the mashed potatoes slowly, adding a little milk or butter to keep them creamy and smooth. This way, your leftovers taste just as delicious as freshly made.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor, you can also use brisket or round roast. Just adjust the pressure cooking time slightly depending on the cut and size.
How do I know when the roast is done?
The best indicator is the meat’s tenderness—it should shred easily with a fork. The pressure cooker’s recommended time of 60-75 minutes usually ensures perfectly cooked roast, but if you’re unsure, adding a few extra minutes won’t hurt.
Can I make this recipe dairy-free?
Yes! Swap out the butter and milk in the mashed potatoes for dairy-free alternatives like olive oil or vegan margarine and almond or oat milk. The potatoes will still turn out creamy and delicious.
Is it possible to double this recipe for a larger group?
Definitely, but keep in mind your Instant Pot’s size—avoid overfilling beyond the max fill line. You may need to cook in batches or use a larger pressure cooker to handle double portions comfortably.
What if I don’t have Worcestershire or soy sauce?
While these ingredients add a lovely depth, you can substitute Worcestershire with balsamic vinegar or a splash of red wine, and soy sauce with tamari or coconut aminos for different but equally tasty results.
Final Thoughts
This Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe is the ultimate comfort meal that impresses without stress. With its tender beef, creamy potatoes, and rich gravy, it delivers all the cozy vibes you want from a Sunday dinner any day of the week. I can’t wait for you to try it at home and watch it become a staple in your family’s meal rotation!
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Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Pot Roast with Mashed Potatoes & Gravy is a comforting, hearty meal perfect for a family dinner. The beef chuck roast is seared then pressure-cooked to tender perfection with savory seasonings before being served alongside creamy mashed potatoes and a rich homemade gravy made from the cooking juices.
Ingredients
For the Pot Roast
- 3–4 lbs boneless beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 2 bay leaves
For the Mashed Potatoes
- 2 lbs russet potatoes, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup milk (or more for desired consistency)
- Salt and pepper, to taste
For the Gravy
- 2 tablespoons all-purpose flour
- 1 cup beef broth (from the Instant Pot)
- Salt and pepper, to taste
Instructions
- Sear the Roast: Set your Instant Pot to the “Sauté” function and add olive oil. Season the roast generously with salt and pepper. Once the oil is hot, sear the roast for 4-5 minutes on each side until browned. Remove the roast and set it aside.
- Sauté Vegetables: Add chopped onion and minced garlic to the Instant Pot. Sauté for 2-3 minutes, until softened. Add a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
- Pressure Cook: Return the roast to the pot. Add the beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaves. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 60-75 minutes (depending on the size of your roast). Once the time is up, allow the Instant Pot to naturally release pressure for 10-15 minutes before opening the valve.
- Make the Mashed Potatoes: While the roast cooks, bring a large pot of salted water to a boil. Add the chopped potatoes and cook for 15-20 minutes, until tender. Drain and return the potatoes to the pot. Mash the potatoes with butter, milk, salt, and pepper until creamy and smooth. Set aside.
- Make the Gravy: Remove the roast from the Instant Pot and set it aside to rest. Discard the bay leaves. Set the Instant Pot to “Sauté” again. In a small bowl, mix the flour with a little beef broth to make a slurry. Stir the slurry into the cooking liquid in the pot and simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper.
- Serve: Slice the roast against the grain and serve with mashed potatoes and gravy. Drizzle the gravy over the roast and mashed potatoes.
Notes
- For best flavor, sear the roast well to develop a rich crust before pressure cooking.
- Adjust the cooking time based on the size of the roast to ensure it’s tender.
- Milk can be substituted with cream or a non-dairy milk alternative for the mashed potatoes.
- The gravy can be thickened to your desired consistency by adjusting the amount of flour slurry.
- Leftovers store well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
