Instant Pot Roast recipe

There’s something truly magical about an Instant Pot Roast—it’s like being wrapped in a warm hug of rich, savory flavors with every bite. You’d think it had been simmering all day, but thanks to the Instant Pot roast recipe, this culinary masterpiece is ready in no time! The meat turns irresistibly tender, almost falling apart, while soaking in the comforting essence of garlic, onions, and perfectly cooked vegetables. This dish easily earns a spot among the best gluten and dairy free lunch recipes you’ll want to make again and again.

Think of pressure cooking as the ultimate flavor enhancer. It locks in the meat’s juices and creates a beautiful blend of tastes as the vegetables and seasonings mingle together. If you’re exploring easy gluten-free Instant Pot recipes or trying out dairy and gluten-free Instant Pot recipes, this roast is the perfect choice—bursting with flavor, quick to prepare, and absolutely satisfying for any occasion.

This recipe is the ultimate comfort food for those craving gluten-free Instant Pot meals, ideal for cozy family dinners or special gatherings. Pair it with a simple side dish or mix things up during the week with Instant Pot ground beef recipes gluten-free. Deliciously quick and satisfying, this roast proves that embracing quick gluten-free Instant Pot recipes is both effortless and rewarding.

 

Why should we try the gluten-free Instant Pot recipes?

1. Incredible flavor with simple, accessible ingredients:
   The combination of tender beef and perfectly cooked vegetables creates a rich and satisfying taste. Plus, all the ingredients are easy to find at your local grocery store.
2. Gluten-free and dairy-free:
   If you’re looking for a healthy meal that fits into specific dietary needs, this dish is a winner. It’s completely gluten-free and dairy-free, yet still hearty and delicious!
3. Ready in no time:
   Using an Instant Pot lets you enjoy the deep, slow-cooked flavors in a fraction of the time. Perfect for busy days when you want something quick yet satisfying.
4. Benefits of pressure cooking:
   The Instant Pot ensures that all the flavors meld together beautifully. The beef becomes melt-in-your-mouth tender, and the vegetables achieve just the right texture and taste.
5. A healthy and complete meal:
   Packed with nutrients and bursting with flavor, this dish is ideal for a wholesome family dinner that pleases every palate.

 

Ingredients

For the Beef:

• 3 pounds of beef chuck roast (or similar cut): I season the meat with a generous amount of salt. I use two to three teaspoons of salt and then let the meat sit for an hour to come to room temperature and allow the salt to fully penetrate the meat. This may seem like a lot of salt, but so is the amount of meat we use.1.5 teaspoons onion powder

• 1 teaspoon garlic powder  and ground black pepper: Mix 1 teaspoon garlic powder and 1 teaspoon ground black pepper together and set aside.

For the Vegetables:

• 1 large onion, peeled and cut into large chunks
• 3 medium carrots, peeled and sliced into thick long sticks
• 2 celery stalks, sliced into thick long sticks
• 6 garlic cloves, smashed with the flat side of a knife and peeled

For the Cooking Liquid:

• 1.5 tablespoons oil (for searing)
• 3 cups beef broth
• 1 teaspoon bouillon mix or 1 cube
• 3 tablespoons apple cider vinegar

Herbs:

• A few sprigs of fresh rosemary and thyme
• 1 bay leaf

Optional Additions:

• 2-3 medium potatoes, peeled and quartered

Instructions

Step 1: Prepare the Beef

1. Generously season the beef with 2-3 teaspoons of salt. Let it rest for 1 hour to come closer to room temperature. This step ensures even cooking and allows the salt to penetrate the meat for deeper flavor.

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1. Prepare the spice rub:
   • In a small bowl, mix 1.5 teaspoons onion powder, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper.

Step 2: Prepare the Vegetables

1. While the beef rests, prep the vegetables:
   • Peel and cut the onion into large chunks.
   • Slice carrots and celery into thick, long sticks.
   • Smash the garlic cloves with the flat side of a knife and peel away the skin.

Step 3: Sear the Beef

1. After the beef has rested, pat it dry with paper towels. Rub the spice mixture all over the beef.
2. Heat 1.5 tablespoons of oil in your Instant Pot on the sauté setting, set to high heat.
3. Once the oil is hot and shimmering, place the beef in the pot and sear for about 4 minutes per side, until well browned. Browning enhances flavor and locks in juices.
4. Remove the beef and transfer it to a plate.

Step 4: Sauté the Vegetables

1. If the pot looks dry, add a bit more oil. Slide the prepped vegetables (onion, carrot, celery, and garlic) into the pot.
   • Stir occasionally and cook until the vegetables start to sweat and lightly brown in spots (about 5 minutes).
2. Transfer the vegetables to a plate.

Step 5: Deglaze the Pot

1. Pour in 3 cups of beef broth, 1 teaspoon bouillon mix (or 1 cube), and 3 tablespoons apple cider vinegar.
2. Use a wooden spoon to scrape the brown bits stuck to the bottom of the pot. These bits (fond) add incredible depth to the flavor.

Step 6: Assemble and Cook

1. Turn off the sauté function. Place the seared beef back into the pot.
2. Scatter the onions, carrots, celery, garlic, and optional potatoes around the beef. Add the rosemary sprigs, thyme sprigs, and 1 bay leaf on top.
3. Close the lid and set the pressure cooker to High Pressure for 60 minutes (for a 3-pound roast).

Step 7: Release Pressure

1. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then use the quick release button to release any remaining pressure.

Step 8: Finish and Serve

1. Open the lid carefully. Transfer the beef to a cutting board. Use two forks to gently shred the beef to your desired size. It will be fall-apart tender!
2. Arrange the shredded beef and vegetables on a serving platter. Drizzle with the flavorful cooking liquid left in the pot.
3. Optional: For a richer finish, turn the cooking liquid into gravy by whisking in 1 tablespoon cornstarch mixed with 2 tablespoons water, then simmering on sauté until thickened.

Why let the meat sit for an hour after salting?

Resting meat after salting improves both the flavor and evenness of cooking. The salt deeply impregnates the meats through osmosis, seasoning the interior rather than just the surface. What’s more, it brings the meat toward room temperature, which prevents uneven cooking and makes your roast tender and perfectly cooked every time

 

 

Why do we pat the beef dry with paper towels after it has rested?

Patting the beef dry removes surface moisture, which is essential for achieving a proper sear. Without excess moisture, the meat browns evenly, creating a flavorful, caramelized crust instead of steaming during cooking.

 

Are instant pots good for vegetarians?

Yes, Instant Pots are excellent for vegetarians! They make cooking legumes and grains like beans, lentils, and rice much faster and easier. You can create flavorful soups, stews, and curries with deeply infused flavors. They’re perfect for steaming vegetables, making vegan-friendly options like dairy-free yogurt, and even one-pot meals like pasta or risotto. Plus, they save time and effort in meal prep!

What can you not make in an Instant Pot?

Instant Pots are amazing, but there are a few things they’re not ideal for. They can’t make crispy or fried foods because they lack dry heat. Dairy-heavy dishes like creamy sauces may curdle under pressure. Delicate vegetables like zucchini can overcook easily. Also, baking pastries or flaky desserts isn’t suitable since they require dry, even heat. They’re best for moist and pressure-cooked meals!

Why is my roast tough in Instant Pot?

A tough roast means it’s likely under-cooked—cook longer and allow natural pressure release (10–15 mins). Use tougher cuts like chuck roast, not lean ones, and ensure there’s enough liquid. These tips should fix it!

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Both methods are great, but it depends on your needs. Pressure cooking is much faster (about an hour) and locks in moisture and flavor quickly—perfect for busy days. Slow cooking takes longer (6–8 hours) but allows flavors to develop gradually and creates a melt-in-your-mouth texture. Choose pressure cooking for speed and slow cooking for traditional richness!

 

 

Nutritional Value (Per Serving)

Serves 6 (Based on a 3-pound roast)

Nutrient	Amount per Serving
Calories	320 kcal
Protein	28 g
Fiber	3 g
Total Fat	16 g
Saturated Fat	6 g
Cholesterol	80 mg
Carbohydrates	15 g
Sugars	4 g
Calcium	40 mg
Iron	4 mg

Chef’s Notes

• Why the Resting Step Matters: Allowing the beef to come to room temperature and salting it well in advance helps the meat cook evenly and enhances its tenderness.
• Vegetable Substitutions: Add parsnips, turnips, or mushrooms for variation.
• For Larger Roasts: Adjust the cooking time to 20 minutes per pound if your roast is larger than 3 pounds.

This recipe is not only delicious but also versatile enough to fit into your repertoire of gluten-free pressure cooker recipes. Whether you’re hosting a family dinner or prepping meals for the week, this roast delivers big on flavor while staying gluten-free and wholesome. The perfect choice for when you need hearty, fuss-free meals!