If you are craving a comforting, home-cooked meal that comes together with ease, the Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe is your new best friend. This dish combines tender, flavorful beef chuck roast cooked to perfection in the Instant Pot with creamy mashed potatoes and luscious homemade gravy. It’s the kind of meal that wraps you in warmth and satisfaction, perfect for family dinners or when you want to impress guests without spending hours in the kitchen. Once you try this recipe, it will quickly become a beloved classic in your recipe rotation.
Ingredients You’ll Need
Gathering these simple but essential ingredients sets you up for success. Each plays a key role, from building deep, savory flavors in the pot roast to creating perfectly smooth and buttery mashed potatoes that melt in your mouth.
- 3-4 lbs boneless beef chuck roast: The star of the dish, providing rich flavor and tender texture when pressure cooked.
- 1 tablespoon olive oil: Helps sear the roast to develop a lovely, caramelized crust.
- Salt and pepper: Basic seasoning to enhance every layer of flavor.
- 1 onion, chopped: Adds sweetness and depth during sautéing.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 2 cups beef broth: Creates the flavorful cooking liquid for the roast and gravy base.
- 2 tablespoons Worcestershire sauce: Brings umami and a touch of tanginess.
- 1 tablespoon soy sauce: Adds complexity and depth to the sauce.
- 1 teaspoon dried thyme: Introduces subtle herbal notes.
- 2 bay leaves: Impart a fragrant, layered flavor to the broth.
- 2 lbs russet potatoes, peeled and chopped: Ideal for creamy mashed potatoes.
- 1/2 cup unsalted butter: Enriches the mashed potatoes for silky texture.
- 1/2 cup milk (or more): Adjusts the mashed potato consistency to your liking.
- 2 tablespoons all-purpose flour: Thickens the gravy for a luscious finish.
- 1 cup beef broth (from the Instant Pot): Used to create the rich gravy.
How to Make Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Step 1: Sear the Roast
Start by setting your Instant Pot to “Sauté” mode and heating the olive oil. Season your beef chuck roast generously with salt and pepper. Once the oil is shimmering, carefully sear the roast for about 4-5 minutes per side until it develops a gorgeous golden-brown crust. This step locks in flavor and creates those irresistible browned bits that deepen the taste of your dish. Once browned, remove the roast and set it aside.
Step 2: Sauté Vegetables
Next, add chopped onion and minced garlic to the Instant Pot. Sauté them for 2-3 minutes until the onion softens and becomes translucent, releasing their sweetness. Pour in a splash of beef broth to deglaze the pot, scraping up all those flavorful browned bits stuck to the bottom. This ensures no delicious flavors are left behind in the pot, enriching your cooking liquid.
Step 3: Pressure Cook the Roast
Return the seared roast to the Instant Pot. Add the remaining beef broth, Worcestershire sauce, soy sauce, dried thyme, and bay leaves. Secure the lid and set the valve to sealing. Cook on high pressure for 60-75 minutes, depending on the size of your roast. After cooking, allow the pressure to release naturally for 10-15 minutes before carefully opening the valve. This slow release helps keep the meat tender and juicy.
Step 4: Make the Mashed Potatoes
While the roast is cooking, prepare the mashed potatoes. Bring a large pot of salted water to a boil. Add the peeled and chopped russet potatoes and cook for 15-20 minutes until fork-tender. Drain the potatoes and return them to the pot. Mash them thoroughly with butter, milk, salt, and pepper until they reach a smooth, creamy consistency. Set aside and keep warm while you finish the pot roast.
Step 5: Prepare the Gravy
Remove the roast from the Instant Pot and let it rest on a cutting board. Discard the bay leaves from the cooking liquid. Switch the Instant Pot to “Sauté” again. In a small bowl, mix the all-purpose flour with a little bit of the beef broth from the pot to make a slurry. Stir this mixture into the pot, and simmer for 2-3 minutes until the gravy thickens nicely. Adjust seasoning with salt and pepper to taste.
Step 6: Serve Your Meal
Slice the rested beef roast against the grain for maximum tenderness. Plate generous portions alongside the creamy mashed potatoes. Ladle warm, rich gravy over both the meat and potatoes for an indulgent finish. Your Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe is now ready to be enjoyed!
How to Serve Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or chopped chives adds a lovely pop of color and a hint of freshness that balances the rich flavors. For a touch of indulgence, a dollop of sour cream on the mashed potatoes complements the savory gravy beautifully.
Side Dishes
Keep sides simple and classic to highlight the star of the meal. Steamed green beans, roasted carrots, or a crisp garden salad all make wonderful accompaniments that add texture and brightness without overpowering the flavors of the pot roast.
Creative Ways to Present
For a cozy family-style presentation, serve the pot roast in a large serving platter surrounded by generous mounds of mashed potatoes, all drizzled with gravy. Alternatively, create individual bowls layering slices of roast atop mashed potatoes, topped with gravy and garnished with herbs for an elegant yet homey experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to airtight containers and refrigerate for up to 3-4 days. Keep the roast, mashed potatoes, and gravy separately if possible for better texture preservation when reheating.
Freezing
This Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe freezes well. Pack portions individually or family-style in freezer-safe containers. Freeze for up to 3 months, making sure to leave some headspace for expansion.
Reheating
Thaw frozen portions overnight in the refrigerator. Warm gently in a saucepan over medium heat or microwave using short intervals, stirring occasionally. Add a splash of broth or milk to mashed potatoes if needed to maintain creaminess. Reheat gravy slowly, stirring to smooth out any lumps.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While boneless beef chuck roast is ideal for its marbling and tenderness, you can also use brisket or round roast. Just adjust cooking times slightly depending on the cut’s thickness and toughness.
How do I know when the pot roast is done?
The roast is ready when it shreds easily with a fork and feels tender throughout. The Instant Pot cooking time of 60-75 minutes under high pressure usually ensures perfect doneness for a 3-4 lb roast.
Can I make the mashed potatoes dairy-free?
Yes! Substitute butter with your favorite plant-based margarine or olive oil, and use almond milk, oat milk, or another dairy-free milk in place of regular milk. Adjust seasoning to taste.
Is it possible to thicken the gravy without flour?
Definitely. You can use cornstarch or arrowroot powder as a gluten-free alternative. Mix the thickener with cold water before adding it to the pot to avoid clumping, then simmer until thickened.
Can I prepare this entire meal in advance?
You can prep the roast and potatoes a day ahead, refrigerate both separately, and reheat when ready. The gravy is best made fresh but can also be prepared and stored overnight if needed.
Final Thoughts
This Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe is one of those dishes that fills your kitchen with irresistible aromas and your heart with comfort. It’s straightforward, deeply satisfying, and perfect for any occasion when you want to share a hearty, home-cooked meal with loved ones. Give it a try and watch this classic become your new go-to for warmth and flavor any time of year.
Print
Instant Pot Pot Roast with Mashed Potatoes & Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
A hearty and comforting Instant Pot pot roast recipe served with creamy mashed potatoes and rich homemade gravy. This classic dish features tender beef chuck roast cooked to perfection in an Instant Pot, infused with savory herbs and sauces, paired with smooth mashed potatoes made with butter and milk for a satisfying meal.
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 for a complete meal.
Notes
- For a thicker gravy, simmer longer or add more flour slurry as desired.
- You can substitute russet potatoes with Yukon gold for a creamier texture.
- Adjust the amount of milk in the mashed potatoes for your preferred consistency.
- Letting the roast rest before slicing helps retain its juices.
- Use fresh herbs instead of dried thyme if available for enhanced flavor.
