Umami Pressure Cooker Pot Roast

Instant Pot Pot Roast (Pressure Cooker Pot Roast) Recipe

Make this hearty Umami Pressure Cooker Pot Roast Recipe (Instant Pot Pot Roast) in less than 2 hrs. Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy! 😀

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Many readers really enjoyed our previous experiments: 1-minute Pressure Cooker Pork Chops & Perfect Pressure Cooker Eggs, and asked us for the BEST cooking time for Pressure Cooker Pot Roast. So, we knew it was time for another little pressure cooking experiment.

In the pot roast experiment, we pressure cooked 3 nearly identical chuck steak at High Pressure for 20 mins, 45 mins, and 75 mins with an Instant Pot Electric Pressure Cooker.

5 pounds USDA Choice Grade / Canada AAA Grade chuck roast for the Best Pot Roast Cooking Time through this comparison experiment.


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Out of the 3 results, we enjoyed the 45-Minutes Pressure Cooker Pot Roast the most. It was overall the most well-balanced in terms of Meat Texture, Meat Juice, Meat Flavors, and Sauce. It was definitely the most delicious one.

So, we developed this recipe based on that cooking time. You can read more about the experiment here: The Best Pot Roast Cooking Time in Pressure Cooker.

Pressure Cooker Pot Roast Recipe Ingredients - chuck roast

Ingredients for Umami Pressure Cooker Pot Roast Recipe

Tons of umami ingredients in this recipe complement very well with chuck roast.

Pressure Cooker Pot Roast Recipe Ingredients

Tips for Umami Pressure Cooker Pot Roast Recipe

1. Can I use other beef cuts for this recipe?

Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!! This is very critical.

2. Why are we browning the chuck steak as a whole?

  • Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
  • Brown Faster & Better: Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.
  • Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.

3. Don’t skip the Browning Step (Step 3)

Browning the chuck roast will greatly enhance the flavor of the end product. So, don’t skip this step! Look at this beauty.

Pressure Cooker Pot Roast Recipe - Browning the chuck roast will greatly enhance the flavor of the end product.

4. Taste!

Remember to taste Taste TASTE as you cook! Taste & season at every step will greatly enhance the flavors of the dish and improve your cooking skills too.

5. Small Cooking Tip: Rub the Herbs

rub the herbs between your fingers as you add them into the food to “activate” the flavors.

Watch: How To Make This Umami Pressure Cooker Pot Roast Recipe Video

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and make some Umami Pressure Cooker Pot Roast (Instant Pot Pot Roast)

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5.0 from 114 reviews
Umami Pressure Cooker Pot Roast
Make this hearty Pressure Cooker Pot Roast Recipe in less than 2 hrs. Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy!
Recipe type: Dinner, Lunch, Main Course, Meat, Intermediate
Cuisine: American
Serving: 2 - 4
  • USDA Choice Grade chuck roast/ Canada AAA Grade blade roast - 2 inches (5 cm) thick (can use 1 pound to 3 pounds)
  • 4 cloves garlic, minced
  • 2 small onions, sliced
  • 1 cup (250 ml) unsalted chicken stock
  • 1 tablespoon (15 ml) light soy sauce (not low sodium soy sauce)
  • 1 tablespoon (15 ml) fish sauce
  • 1 tablespoon (15 ml) olive oil
  • 1 pinch of dried rosemary
  • 1 pinch of thyme
  • 2 bay leaves
  • 2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze
  • Kosher salt and ground black pepper to taste
  • 8 white mushrooms, sliced
  • 2 carrots, chopped
  • 2 - 4 potatoes, quartered
  • 1 ½ tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast into the pot (Instant Pot: wait until the indicator says HOT). This will promote Maillard reaction and prevent excessive moisture loss.
  2. Prepare the Chuck Roast: Pat dry with a paper towel. When the pressure cooker is hot, season the chuck roast with generous amount of kosher salt and ground black pepper.
  3. Brown the Chuck Roast: Add 1 tablespoon (15 ml) of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping). Remove and set aside.
  4. Sauté the Onion and Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance. Add in the mushroom and season with another pinch of kosher salt if you like. Stir and cook for another 2 minutes.
  5. Deglaze: Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.
  6. Deglaze and Taste: Add 1 cup (250 ml) of chicken stock, 1 tablespoon (15 ml) of light soy sauce, 1 tablespoon (15 ml) of fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Taste the seasoning and add more salt and pepper if desired.
  7. Pressure Cook the Chuck Roast: Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook at High Pressure for:
    Electric Pressure Cooker: 45 minutes
    Stovetop Pressure Cooker: 36 minutes

    Turn off the heat. Do not touch and let it fully Natural Release for 25 minutes. Open the lid carefully.
  8. Pressure Cook the Vegetables: Remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and let it rest while pressure cooking the vegetables. Submerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes. Close lid and pressure cook at High Pressure for 4 minutes (Electric or Stovetop). Turn venting knob to venting position to do a Quick Release. Open the lid carefully.
  9. Make the Gravy: Taste the sauce one final time and adjust the seasoning if necessary. Mix 1 ½ tablespoon (12 g) of cornstarch with 2 tablespoons (30 ml)of water and mix it into the sauce one third at a time until desired thickness.
  10. Serve: Slice the meat against the grain. High five your family. Serve with the gravy, potatoes & carrots. Immediately enjoy this umami filled dish you have just created!
Instant Pot Pot Roast | Pressure Cooker Pot Roast | Instapot Pot Roast | Pot Roast Recipe | Chuck Roast #instantpot #instapot #pressurecooker #instantpotrecipes #comfort #easy #beef #recipes


Leave a Reply

newest oldest most helpful

I love your recipes & use & recommend them to friends constantly. Can I use a frozen 2.5 lb chuck roast ? How long should I cook in the InstantPot & how long for pressure release? Thanks so much for your help! Happy Holidays!
I have an Instant Pot 3 Qt mini & an 8 Qt.

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Myrna Vick

This seems like there is a lot of sodium in the recipe. With all the salt added, soy sauce and fish sauce some of us have problems with so much sodium. What is the difference between low sodium soy sauce and light soy sauce?

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Instant Pot DUO 60

Would 2 hours in an electric smoker equal braising the chuck roast?
I am thinking of buying an 8 qt for x-mas.

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Janie Perez

I followed directions to a T. My roast is the most tender I have ever tasted. Thank you! I used a Cuisinart 6 Qt. 6

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Your recipe is wonderful, and has become a family favorite. Thank you so much.

When doubling the sauce, the meat is then fully submerged. If I use a short trivet, the meat just skims the top of the sauce. Which would be preferred? Trivet or no trivet?

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Instant Pot DUO 60

Hi Amy & Jacky
I love this recipe. I have made almost all of your recipes and we have enjoyed each and everyone of them. Anytime I see a recipe anywhere I want to try I always refer back to how you would cook it and them I would make it.

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Instant Pot LUX 80

I made this tonight and it was fabulous! Delectable! I followed the recipe totally – except I was more generous with the garlic, rosemary and thyme. It was oh, so good! The timing was perfect and my chuck roast was almost three pounds. Five stars!

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Instant Pot DUO 60

Hi, this recipe looks delicious. I’m thinking about making it this weekend but I don’t have light soy sauce. I just have low sodium. Can I swap it? Also I’m not a fan of seafood. Does the fish sauce taste fishy? Can I omit it?

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Instant Pot DUO 80

Very excited to try this recipe for our Thanksgiving meal! My 3lb blade roast is in the shape of a long oval. Should I cut that into 2″ rounds and proceed with recipe, or should I leave it whole? But if whole, how much time should I add to the recipe? Thanks for posting another delicious recipe!

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Instant Pot DUO 60
Virginia Tweed

Hi! I had a 5 lb piece of chuck roast and I couldn’t remember if it would cook well in the center. I divided it, even though it would fit in the 8 quart. Did that need to be done?

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