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Instant Pot Braised Pot Roast

Instant Pot Braised Pot Roast

This easy recipe comes together so fast because of the Instant Pot, if you haven't gotten yours yet, go now. 

Go ahead and make a garnish! You have the time with Instant Pot. Save leftover garnish, covered, in the refrigerator, for up to 3 days.

With all the time you saved making the roast, there is very little excuse not to do a decent side dish like Creamy Olive Oil Polenta, isn't that right?!

  • Duration
  • Cook Time
  • Prep Time


Pot Roast

  • Extra virgin olive oil
  • 1 (5-pound) beauty roast or chuck roast, cut into 3 large chunks (Ignore the recipe book that comes with the machine. It says you can only cook a 2-pound roast, why bother with that paltry amount!)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large red onion, sliced
  • 2 medium carrots, roughly chopped
  • 2 roasted red peppers, roughly chopped
  • 1 whole head of garlic, cut in half to expose the cloves
  • 1 (3-ounce) can tomato paste
  • 3 teaspoons smoked paprika (I used the spicy version)
  • Pinch of crushed red pepper
  • Several fresh thyme sprigs
  • Several fresh rosemary sprigs
  • 1½ cups dry red wine (I used Cabernet Sauvignon)
  • 2½ cups chicken broth
  • Garnish: Fried Garlicky Olives (optional)

Fried Garlicky Olives (optional)

  • Extra virgin olive oil
  • 1 roasted red pepper (jarred works fine), sliced
  • ½ cup pitted Kalamata olives
  • ¼ cup good quality pitted green olives
  • 3 garlic cloves, minced
  • Pinch of crushed red pepper


Pot Roast: 

1. Turn Instant Pot to sauté. Coat insert with evoo and brown meat in 2 batches, until caramelized on all sides.

2. Add meat back to insert and add onion, carrots, red peppers, garlic, tomato paste, paprika, red pepper, thyme, rosemary, red wine, and chicken broth.

3. Cover and seal. Manually set machine for 70 minutes.

4. When machine signals cook session is completed, release pressure and remove meat. Strain braising liquid and skim fat off the surface.

5. Reduce braising liquid by half or until liquid lightly coats the back of a spoon.

6. Shred meat with 2 forks or cut into chunks and serve with reduced sauce.

7. Add Fried Garlicky Olives as garnish, if desired.

Fried Garlicky Olives (optional):

1. Heat a small sauté pan, lightly coated with evoo, over medium heat. Sauté red pepper, olives, garlic, and red pepper until olives are a bit crispy on edges, about 8 minutes. 

2. Spoon fried olives over meat as garnish.