Garlic Herb Pot Roast Recipe (Instant Pot)

Garlic Herb Pot Roast Recipe

I’ve recently been experimenting with my new favorite kitchen appliance: the Instant Pot. What is it? An electric, programable, pressure-cooker. Think pressure cooker meets slow cooker.

Why Instant Pot/Pressure Cooker?

I must confess, while I’ve known about the Instant Pot for a really long time, and even had one for several months, I put off using it because I had my tried-and-true cooking methods and pressure cookers seemed kind of old-fashioned.

Now that I’ve been using this thing often (aka: daily) for several weeks, I’m kicking myself for not trying it much sooner, as it drastically shortens the cooking time of almost any food and creates better (and faster) results than a slow cooker.

Don’t Have One?

No worries… I didn’t for a long time and this recipe can work perfectly well without one (though check this link if you want to try one, because they are often on sale for up to 50% off!).

If you don’t have an Instant Pot, you can adapt this pot roast recipe by following the instructions for a beef roast on your regular pressure cooker or cook in a slow-cooker on low for 6-8 hours.

Garlic Herb Pot Roast Recipe

One of my favorite go-to recipes for the Instant Pot is this Garlic Herb Pot Roast. It is a variation of the basic slow-cooker pot roast recipe I’ve made for years, but in a pressure cooker/Instant Pot it cooks in about 45 minutes instead of 8 hours. I’ve found that the flavors also intensify in a pressure cooker and the meat gets more tender, so less seasoning is needed.

Garlic Herb Pot Roast Recipe

15 votes


Garlic Herb Pot Roast Recipe (Instant Pot/Pressure Cooker)




Yield 6 +

A classic pot roast recipe with garlic and herbs that can be cooked in a pressure cooker or Instant Pot for a fast and delicious meal idea.


  • 3-4 pound beef chuck roast
  • 1 teaspoon salt
  • 1 teaspoon white pepper (or black pepper)
  • 1 teaspoon garlic powder (or 3 cloves fresh, minced)
  • 1 tablespoon Italian Seasoning or equivalent dried herbs of choice
  • 2 tablespoons coconut oil or butter
  • 1 onion, peeled
  • 2 cups bone broth
  • 1/4 cup red wine, optional
  • 6 large carrots, peeled
  • 4 ounces cremini mushrooms, optional
  • 1/4 cup red wine, optional
  • 4 tablespoons butter, optional
  • 1/2 teaspoon dried thyme, optional


  1. Cut beef into 2-inch or smaller cubes. Place on a plate and sprinkle evenly with spices and set aside.
  2. Turn Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
  3. Thinly slice the onions and add. Saute for 4-5 minutes until tender and slightly browned. Deglaze the pan with the red wine, if using.
  4. Add roast pieces in a single layer on top of the onions.
  5. Pour the broth over the roast.
  6. Put the lid on the Instant pot, lock and seal.
  7. Press cancel or unplug the Instant Pot to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes.
  8. When finished, carefully release the pressure by pushing the "cancel" button and then turning the lock to "venting" until the pressure is released. While the roast is cooking, chop the carrots into 1-inch pieces.
  9. When pressure releases, remove lid and quickly add chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.
  10. When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.
  11. Let cool slightly and serve.
  12. Optional: To create a gravy for this roast, remove the meat and vegetables from the pressure cooker and set aside in a covered container. Turn on the "Saute" setting, add the chopped mushrooms, extra wine, butter and thyme and let the liquid reduce for about ten minutes while meat cools. When cooking is finished, you can also whisk in 1/2 cup sour cream if desired for a creamy gravy.
  13. Serve immediately.


You can also add 1 pound of chopped potatoes or sweet potatoes at the same cooking stage as the carrots, if desired. We prefer to serve this over white rice.

Courses Main

Cuisine American

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Do you use a pressure cooker or Instant Pot? What is your favorite pot roast recipe to make in it?

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Reader Comments

  1. Can this be made in a regular crock pot? If so, what setting and amount of cool time is recommended!? Sounds delish!!

  2. Just bought ourselves a One Pot for Christmas & learning how fabulous it is!! Plus less washing up! Will try this recipe for sure!!
    Thanks for sharing it!

  3. I made this last night for dinner. I used a 2 lb. buffalo chuck roast and a 1.5 lb. grass fed organic beef chuck.
    I added a sweet potato instead of carrots.
    The roast was FANTASTIC!!! My family is not a fan of roasts, usually because I can’t get them tender enough, but not a problem any more!!! I will say that the sweet potatoes turned into mashed potatoes in 10 minutes. Still tasty. Thank you Wellness Mama,
    Keep those instant pot recipes coming!

    • So glad you liked it! I be the buffalo was delicious… great variation!

    • Jillian, Did you put the roast in whole or did you cube it? Also when you added sweet potatoes did you add all at same time as meat? AND were they diced or added whole also? I want to tweak this a little also. Thank you. The original sounds wonderful also.

  4. Can I use a whole roast? I just bought an instant pot and I’m wondering if I don’t chop up the meat first if the time needs to be adjusted? I’m a bit nervous to use it for the first time, but excited! Thanks,

  5. I’ve only used my Instant Pot once, and for a similar roast which I cubed by mistake. My only disappointment was how long it took for the pot to get to pressure. If you want something done in 30 minutes, best start 15 minutes earlier to allow time for the pot to come to pressure. Did I do something wrong, is my pot not working properly, has anyone had the same experience? When I did the initial test run as outlined in the user manual, it took way more than the few minutes stated for the pot to come to pressure and the countdown timer to start…I wasn’t counting, but it sure felt like 15 minutes or more. Sigh. Guess I need to call customer service.

    • M.J.- I too just got my Instant Pot (Christmas gift.) I watched the videos and thought, “This is easy, no problem.”

      So there I am, waiting for this Instant Pot to cook my meal. And waiting….and waiting.

      I went back into my User Manual and on page 13, under 6. it states (in dark letters) “….the preheat cycle can range between 10 and 40 minutes.”

      Between 10 and 40 minutes??? I did not factor this into my new cooking experience! I have now used my Instant Pot 4 times and it usually only takes the pot to get up to pressure about 10-12 minutes.

      It’s like an oven M. J., it needs to preheat to get to the cooking time. Now that I know this, it makes using the pot much more friendly!

      Hope this helps! I LOVE my Instant Pot!

      • Thanks, Mike, for saving me a call to customer service! I’ll just try some more recipes from various trusted website (nomnompaleo has some) until I find something that justifies all the raves. The cubed roast with potatoes and carrots (not Katie’s recipe) I used was a disappointment (mushy veggies). Like anything new, there’s a learning curve! But the wait for preheating was certainly…surprising.

      • I put the pot in the “sauté” setting while I’m seasoning and browning my meat (I brown in a separate pan b/c I like a better seer than what I get from my instant pot). But the pot is getting very hot while I prepare. Then I add the water and trivet and place browned roast on the trivet and put it in 45 minutes manual. It comes to pressure much quicker if you start with a hot instant pot. One more tip: I’ve always been told to let pressure naturally release for at least 10 minutes. Quick release in meat can make it tough. I haven’t experimented, though. I just always let the pressure naturally release. I made this tonight with one of our grass fed beef pot roasts. I didn’t cut it, I did it whole. I added 10 mins to the cooking time. It was fantastic!

        • Aha!! Preheat the pot to speed things up! Thanks for that tip.

    • As soon as you get the cooker out turn it in sauté. This will decrease time for heating up and get to pressure quicker. You can also use already hot liquids whice will also help. Just hit cancel when you are ready to set the cooker for actual time.

    • The pot coming to pressure takes any wear from 5-25 min depending on how much liquid you are adding, if you add frozen/cold items…etc. I usually add my liquid and turn the pot on to saute first to get the liquid and the pot warm. That usually cuts down the come to pressure time. But it is something you need to factor in just like preheating the oven when you use it.

    • I experienced the same time frame. It took a long time to get to the pressurized state. I thought I would whip out a four-hour meal in one hour, I was disappointed. The recipe was flavorful but it did take a long time.

  6. I made this recipe and followed the instructions to the letter. I had reservations at first, because every other Pot Roast recipe I read always had you sear the entire roast, this one one directed you to cube the meat, no searing at all.

    Honestly, I was not impressed! The meat tasted bland (even with all of the seasonings!) and the vegetables were very soft! I added potatoes to the carrots at the same time.

    We did not eat the entire meal, so I put the rest in the fridge, thinking, “Maybe it will taste more flavorful tomorrow.” It did not. Still bland.

    This was the fourth time I have used my new Instant Pot DUO-60 (which is amazing by the way!) and this meal to me definitely ranked at number 4!

    I will opt to cook the meat in its entirety next time, no cubing!

    • If you substitute potatoes in a recipe you have to add more salt! Potatoes draw out the salt (that’s why if you oversalt a soup you can toss in half a potato to soak it up.) Just wanted to make sure you weren’t missing out on a good recipe!

  7. Made this up two nights ago and it was delicious. Meat is tender and flavorful! I did use extra garlic but everything else was the same regarding ingredients. Reminded me of my great aunt’s recipe.

    I went to the gym while it cooked so it released pressure naturally and then was kept warm for about an hour before I put in the carrots and potatoes. Because of concern for mushy veggies I kept them in large chunks and 10 minutes was perfect!

    Thanks for sharing the recipe!

    • Brit, did you heat the pot from its warming mode when you added the veggies and cooked them for 10 minutes, or did you bring it up to pressure again? Sounds as though you left the meat in the pot. If you didn’t pressure cook it all, what setting did you use to cook the potatoes and carrots? (I’m sloooowly learning about my Instant Pot.)

  8. DELICIOUS! THANK YOU FOR THE RECIPE. I just got my instant pot and this is the first recipe I’ve tried in it! I only made 1/2 the recipe because well, I only had 2 lbs of roast beef. Man it was amazingly good. So simple. YUM. Thanks!

  9. This was my husbands favorite meal I have ever made! It was the first recipe we cooked with our new instant pot too!
    I did sear my roast prior to adding the wine and broth, which I think helped. I also added some fresh garden rosemary and extra pepper. I used mini potatoes and baby carrots and cooked them for 10 minutes and did a quick release and everything came out perfectly!

  10. I have a 5 lb. Buffalo Prime Rib Roast. Could I do something with this in my Instant Pot?

    Thank you!


  11. Fantastic recipe!!! Made it tonight (first recipe in our new Instant Pot) and it was so yummy! Only change was that I used white wine instead of red since it’s what I had on hand. Super delicious!! Thank you so much for sharing!

  12. I’ve made this twice in two weeks! I’ve basically followed the recipe to the T, but I added 3-4 potatoes each time (cut into large cubes), on top of the meat. They haven’t come out too squishy. This second time, I didn’t have stock in the house, somehow, but I had a couple cans of beef consomme, which worked really well. I do make my gravy a little differently, adding about 1/4C cream or half and half and 2tsp of cornstarch mixed with a bit of water for more thickening. I’ve also been making Yorkshire puddings. We fill those up with the meat and veggies, drown everything in the gravy, and it’s amazing. 🙂

    Oh – on the meat front, I used a nice, grass-fed English roast the first time and it was melt-in-your-mouth good, and some significantly cheaper stew meat this time, and it was only marginally different. It was still super tender and very flavorful.

  13. Made this recipe as directed tonight. Next time I will try leaving the roast whole or cutting into halves, and I would try less than two cups of broth so the meat doesn’t boil. It should be able to cook to tender without all that liquid but I will have to try it. The onions gave all their flavor to the meat (delicious!!), and we enjoyed the meat and carrots together! Very quick way to make a delicious meal that smells and (almost) tastes like it roasted half the day.

  14. **Got a 5-star result this time!** I used a 1.5-pound grassfed chuck roast, whole, with 1 cup of bone broth, meat on the IP rack. Tender and delicious! I reduced the time to 35 minutes because GF meat doesn’t like to be overcooked and next time will try 30 minutes with a small roast like that. I took another reviewer’s suggestion: seared the meat and browned the onions in a skillet before adding to the IP for more flavor. Followed another reviewer’s tip and heated my frozen bone broth cubes on “saute” while searing the roast. This did indeed shorten the time the IP took to come to pressure. (My carrots, even just cut in half, were a bit mushy in 10 minutes so I’ll reduce that time next as well. Even though the cooking time probably was way too long, the roast was tender, moist, delicious. We used the onion-beef broth as a broth instead of thickening it to make a gravy. Thanks, Katie!

  15. Just got an Instant Pot for Christmas and today I made a delicious chuck roast pretty much following these directions. I did refer to the manufacturer instructions when I noticed the pot wasn’t doing anything after hitting “manual” and the time. But once I figured it out, the 3lb roast cooked perfectly in 40 minutes. I used salt, pepper, granulated garlic, basil, oregano, marjoram and celery to flavor the meat, sauteed an onion in butter on the saute setting, added red wine to deglaze, then the broth over the roast. So simple and so yummy! Thanks for the recipe.

  16. I just cooked an almost 4 lb rump roast. I sautéed it first leaving it whole instead of cubing it. I sautéed the chopped onions. I used the spices listed and red white. I checked the temperature at 40 minutes and it was 106 degrees. I put it back on for 15 minutes to 150 degrees. I put radishes and carrots in for 8 minutes. ( what I noticed was that each time it had to become pressurized again this took time- maybe 10 minutes each time!). The veggies were a little soft. The ends of the roast were perfect and the middle was tough to cut. I’m putting it back in to see if this will make it more tender. I rarely coook roasts so we’lol see how it goes. I had the roast in at 2:30 and it’s 4:30….so a 40 minute roast has not been the case. My house smells amazing!

    Another 1/2 HR was perfect for my 4 lbs roast. So approximately 1 1/2 hours..stopping to check meat temp twice and adding veggies once.

  17. I made this tonight. It was my VERY first Instant Pot meal! I got one for Christmas. I cooked it pretty much exactly as written. I added parsnips and potatoes and changed the gravy step a bit and added some cornstarch. It was hard to believe that it cooked that fast and it was really tender! I will be making it again! 🙂 Thanks for the great 1st recipe that was super easy to follow! I did add a bit of salt at the end, too.