Easy Instant Pot Pot Roast and Veggies Recipe

If you’re craving a dinner that feels like a warm hug—but need it on the table with minimal fuss—this Easy Instant Pot Pot Roast and Veggies recipe is your new go-to! It’s got melt-in-your-mouth beef, beautifully tender veggies, and a dreamy, velvety gravy (all in about an hour). We’re talking full-on nostalgic comfort food you can make any night of the week, with the bonus of being Whole30, Paleo, and gluten-free!

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Ingredients You’ll Need

The beauty of Easy Instant Pot Pot Roast and Veggies lies in its simplicity: every ingredient is essential, each playing a flavorful role. We’re talking tender beef, wholesome veggies, and a savory broth that transforms into a luscious, gluten-free gravy you’ll want to drizzle over everything!

• Beef chuck roast (2.5–3 lb): This cut is your ticket to maximum tenderness and flavor—the marbling melts beautifully in the Instant Pot.
• Avocado or olive oil (1 tbsp): For searing the beef and adding a hint of richness—plus, both are perfect for Whole30/Paleo!
• Potatoes (3 large, chopped): These soak up all the savory juices and hold their shape if cut into hearty 2” chunks.
• Carrots (2–3, chopped): Sweet, earthy carrots bring color and a natural caramelized edge after pressure cooking.
• Onion (1 medium, sliced): Onion discs melt down into buttery layers, infusing the dish with savory depth.
• Beef bone broth (1 cup): Adds rich flavor and body to the gravy—bone broth is extra nutritious, but regular beef broth works too!
• Garlic powder (2 tsp): An easy way to get big, full-bodied flavor without peeling garlic cloves.
• Salt (1 tsp) & Pepper (½ tsp): The classic seasonings make everything pop—you can adjust to taste.
• Arrowroot flour (⅛ cup): This magical, Paleo-friendly thickener turns your cooking liquid into velvety, glossy gravy—no gluten here!
• Cold water (⅓ cup): Whisked with arrowroot to help it dissolve and prevent clumps in your gravy.

Variations

One of my favorite things about Easy Instant Pot Pot Roast and Veggies is how wonderfully customizable it is! Swap in different veggies, experiment with seasonings, or tailor it to your dietary needs—you can truly make it your own.

• Try Different Root Veggies: Swap out potatoes for sweet potatoes, parsnips, or turnips for a slightly sweeter or earthier undertone.
• Add Fresh Herbs: Toss in a few sprigs of rosemary or thyme with the broth for even greater aromatic charm.
• Low-Carb Swap: Use cauliflower florets instead of potatoes to keep things extra light and keto-friendly.
• Amp Up the Flavor: Mix in a splash of balsamic vinegar or Worcestershire sauce (if not keeping Whole30) for a tangy depth to the gravy.

How to Make Easy Instant Pot Pot Roast and Veggies

Step 1: Sear the Beef

Start by setting your Instant Pot to the sauté function, then pour in your oil. When it’s shimmering hot, add the beef chunks and let them develop that irresistible golden-brown crust—just 1 minute on each side does the trick. This step adds a layer of rich, mouthwatering flavor that takes this Easy Instant Pot Pot Roast and Veggies to the next level! Remove seared beef and set aside while you prep the veggies.

Step 2: Layer the Vegetables

With the pot still hot, pile in your potatoes first, then the carrot chunks right on top. Season generously with garlic powder, salt, and pepper for even flavor throughout. Finish with a layer of onion discs (leave them whole or layer slightly—no need to separate). This order ensures perfectly cooked veggies that don’t disintegrate during pressure cooking.

Step 3: Pressure Cook to Perfection

Nestle the browned beef chunks atop your vegetables, then pour in your bone broth. Secure the Instant Pot lid, set the valve to “sealing,” and cook on Manual High Pressure for 60 minutes. When done, do a quick release for fast, steamy results—your kitchen will smell like pure happiness at this point!

Step 4: Shred Beef and Remove Veggies

Carefully transfer the insanely tender beef to a plate and shred with forks or tongs—it should practically fall apart. Use a slotted spoon to lift out the veggies, making sure they keep their lovely, chunky shape. Set both aside while you make the gravy magic happen!

Step 5: Whip Up the Gravy

Whisk arrowroot flour and cold water in a bowl to dissolve (no lumps, promise!). Set the Instant Pot to sauté again, then slowly pour in the arrowroot mixture while stirring the hot cooking liquid. Once it comes to a bubble, watch it thicken into a silky, gluten-free gravy. Want it extra thick? Add a bit more arrowroot in water—totally customizable!

Step 6: Serve and Enjoy

Arrange your beef and veggies on plates or a pretty platter, generously ladle gravy over everything, and prepare to swoon. Easy Instant Pot Pot Roast and Veggies is the kind of hands-off dinner that still feels incredibly special—just add loved ones and dig in!

How to Serve Easy Instant Pot Pot Roast and Veggies

Garnishes

A sprinkle of fresh chopped parsley or thyme just before serving makes this classic dish look as inviting as it tastes. If you want a burst of color, add thinly sliced chives or microgreens—these tiny touches brighten the rich flavors beautifully!

Side Dishes

Honestly, Easy Instant Pot Pot Roast and Veggies is a complete one-pot meal, but if you want to round out the dinner, serve with crusty gluten-free bread or a simple green salad. For extra indulgence (and if not on Whole30/Paleo), a dollop of creamy horseradish sauce on the side is always a hit!

Creative Ways to Present

For a family-style feel, arrange the shredded pot roast and vegetables on a large platter and drizzle with plenty of gravy. Serving at a gathering? Try layering the beef and veggies in individual bowls, topped with fresh herbs and an extra spoonful of gravy—both cozy and beautiful!

Make Ahead and Storage

Storing Leftovers

Got extras? Simply store your Easy Instant Pot Pot Roast and Veggies (with the gravy!) in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers extra delicious!

Freezing

To freeze, let everything cool completely, then portion into freezer-safe containers or freezer bags. It’ll keep happily for up to 3 months. Thaw overnight in the fridge for best results—perfect for future cozy nights in.

Reheating

For best texture, reheat in a saucepan over medium heat, adding a splash of broth or water if needed to loosen the gravy. Microwave works in a pinch, but keep it covered to prevent drying out—and always stir halfway through.

FAQs

Final Thoughts

The next time you want hearty, soul-satisfying comfort with zero hassle, give this Easy Instant Pot Pot Roast and Veggies a try. It’s classic, cozy, and guaranteed to make both weeknights and special occasions feel extra special. I hope it becomes a regular favorite at your table—happy cooking!

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