This Instant Pot Yankee Pot Roast is a delicious, Whole30-friendly comforting supper! Leftovers freeze well so it’s a perfect meal for busy families!

A shot of a slice of Instant Pot Yankee Pot Roast on a plate with roasted asparagus

Autumn’s here! Now that it’s sweater weather and my Ready or Not! book tour travels (and weeks of eating on-the-go) are slowly winding down, I’m craving hearty, home-cooked comfort foods. These days, I can’t imagine anything more satisfying than sharing a steaming bowl of meaty stew and veggies with friends and family. But if you’re like me, you don’t have the patience to babysit the stew while it simmers for hours on the stove or in the oven.

That’s why I recently converted my classic recipe for Yankee Pot Roast (on page 218 of our first cookbook,  Nom Nom Paleo: Food for Humans) for the Instant Pot, a.k.a. the crazy-cool kitchen gadget everyone (me included) has been telling you about. They’re right, you know: This electric pressure cooker is amazing because you just set it and forget it! Now that summer is officially over, isn’t it time you took your Instant Pot out of the box already?

Cooking Tips and Tricks for Instant Pot Yankee Pot Roast

  • Definitely use collagen-rich chuck roast and not a lean roast like bottom or top round. These lean roasts will dry out in the Instant Pot, and no one likes powdery meat. (Ick.)
  • Don’t go bigger than a 3½ -pounder ’cause it’ll take too long to cook through. If you’re looking for an even speedier recipe, cube the meat and make this beef stew instead.
  • If your pot roast isn’t tender enough when the timer goes off and after the pressure drops naturally, cook it for 10-15 more minutes under high pressure or until a fork pierces the meat easily. Chuck roast is a forgiving cut, and it actually gets more tender with additional cooking time.
  • The sauce won’t be super thick, but you can puree the veggies with a stick blender to bulk it up.
  • Leftover pot roast freezes well, which makes it a great make-ahead-and-reheat dish. If you’re taking a pre-cooked unsliced roast out of the freezer, thaw it before you reheat it to ensure even cooking. There’s nothing more disappointing than slicing into a pot roast only to hit an icy center.

Time to make Instant Pot Yankee Pot Roast!

Makes 6 servings

Ingredients:

  • 1 (3½ -pound) boneless beef chuck roast
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper
  • 2 tablespoons ghee, divided
  • 2 medium leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 2 garlic cloves, smashed and peeled
  • 1 tablespoon tomato paste
  • ¼ cup aged balsamic vinegar (but not the super expensive stuff)
  • ½ ounce dried porcini mushrooms, rinsed
  • 2 sprigs fresh thyme
  • 1 cup bone broth or chicken stock
  • 3 medium carrots, cut into 1-inch pieces
  • ¼ cup chopped fresh Italian parsley

Equipment:

Method:

Pat the roast dry with paper towels, and season it with 2 teaspoons kosher salt and a few generous grinds of pepper.

Seasoning a tied up chuck roast with salt

Press the “Sauté” button on your Instant Pot and add 1 tablespoon of ghee to the cooking insert. Once the fat’s melted, sear the roast until evenly browned, about 3 minutes per side. (Yes, you can skip the searing if you’re too busy—it will still taste good.)

Searing the salted chuck roast in an Instant Pot

Transfer the beef to a platter.

Transferring the seared chuck roast from the Instant Pot to a platter with a pair of tongs

Add the remaining tablespoon of ghee in the now-empty insert, and toss in the finely chopped leeks, celery, and carrots along with a pinch of salt. Sauté the vegetables until softened, about 5 minutes.

Adding diced vegetables to the Instant Pot and sautéing them until soft

Add the garlic and tomato paste. Stir for 30 seconds or until fragrant.

A tablespoon of tomato paste is added to the Instant Pot

Pour in the vinegar, and scrape up all the browned bits on the bottom.

Balsamic vinegar is poured into the Instant Pot and cooked down

Nestle the roast back into the Instant Pot, and throw in the porcini mushrooms and thyme.

The seared pot roast, mushrooms, and thyme are added to the Instant Pot

Add the broth.

Broth is poured into the Instant Pot

Lock the lid. Make sure the valve on the lid is in the sealed position. Press “Manual” or “Pressure Cook” and set the cooking time to 75 minutes under high pressure.

The Instant Pot is programmed to cook for 75 minutes under high pressure

When it’s finished cooking, allow the pressure to drop naturally (about 20 minutes). Take off the lid and stab the roast to make sure it’s fork-tender. If the meat is still tough, cook under high pressure for another 10-15 minutes and let the pressure drop naturally.

A fork is stabbed into the Pot Roast to check if it is tender

Fish the roast out of the pot and lightly tent with foil. Skim the fat off the top, if desired. Taste the sauce, discard the thyme, and adjust the seasoning if needed. Then, add the carrot slices to the Instant Pot. Cover and cook the carrots under high pressure for 3 minutes.

Sliced carrots are added to an Instant Pot.

Meanwhile, slice the chuck roast against the grain into ½-inch slices. When the carrots are done cooking, vent the pressure manually. Ladle the sauce and carrots over the pot roast. Top with Italian parsley.

Overhead shot of the pressure being manually released on an Instant Pot

If you’re serving the pot roast later, you can stop before adding the carrot chunks in the step above. Refrigerate the roast for up to 4 days or freeze it for up to 3 months. When you’re ready to eat, take the hardened fat shell off the top of the sauce…

The hardened fat cap is removed from chilled Instant Pot Yankee Pot Roast

…and cook under high pressure for 10 minutes. Release the pressure manually. Add the carrot chunks and cook for 3 minutes under high pressure. Release the pressure manually (again). Finish by slicing the roast and topping with the sauce and carrots. Garnish with Italian parsley.

Instant Pot Yankee Pot Roast is sliced on a wooden cutting board

Serve with roasted veggies and Garlic Cauliflower Mashed “Potatoes”!

An overhead shot of a plate of Instant Pot Yankee Pot Roast on Garlic Cauliflower Mashed Potatoes and roasted asparagus


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Instant Pot Yankee Pot Roast

4.80 from 15 votes
Prep Time10 minutes
Cook Time1 hour 35 minutes
Total Time2 hours 15 minutes
Servings 6 servings
My Instant Pot Yankee Pot Roast is a delicious, Whole30-friendly fall supper! Leftovers freeze well so it's a perfect meal for busy families!

Ingredients  

  • 1 3½ -pound boneless beef chuck roast
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2 tablespoons ghee divided
  • 2 medium leeks white and light green ends only, cleaned, trimmed, and thinly sliced
  • 1 celery stalk finely chopped
  • 1 medium carrot finely chopped
  • 2 garlic cloves smashed and peeled
  • 1 tablespoon tomato paste
  • ¼ cup aged balsamic vinegar but not the super expensive stuff
  • ½ ounce dried porcini mushrooms rinsed
  • 2 sprigs fresh thyme
  • 1 cup bone broth or chicken stock
  • 3 medium carrots cut into 1-inch pieces
  • ¼ cup chopped fresh Italian parsley

Instructions 

  • Pat the roast dry with paper towels, and season it with 2 teaspoons kosher salt and a few generous grinds of pepper.
  • Press the “Sauté” button on your Instant Pot and add 1 tablespoon of ghee to the cooking insert. Once the fat’s melted, sear the roast until evenly browned, about 3 minutes per side. (Yes, you can skip the searing if you’re too busy—it will still taste good.) Transfer the beef to a platter.
  • Add the remaining tablespoon of ghee in the now-empty insert, and toss in the finely chopped leeks, celery, and carrots along with a pinch of salt. Sauté the vegetables until softened, about 5 minutes.
  • Add the garlic and tomato paste. Stir for 30 seconds or until fragrant.
  • Pour in the vinegar, and scrape up all the browned bits on the bottom.
  • Nestle the roast back into the Instant Pot, and throw in the porcini mushrooms and thyme. Add the broth.
  • Lock the lid. Make sure the valve on the lid is in the sealed position. Press “Manual” or “Pressure Cook” and set the cooking time to 75 minutes under high pressure.
  • When it’s finished cooking, allow the pressure to drop naturally (about 20 minutes). Take off the lid and stab the roast to make sure it’s fork-tender. If the meat is still tough, cook under high pressure for another 10-15 minutes and let the pressure drop naturally.
  • Fish the roast out of the pot and lightly tent with foil. Skim the fat off the top, if desired. Taste the sauce, discard the thyme, and adjust the seasoning if needed. Then, add the carrot slices to the Instant Pot. Cover and cook the carrots under high pressure for 3 minutes.
  • Meanwhile, slice the chuck roast against the grain into ½-inch slices. When the carrots are done cooking, vent the pressure manually. Ladle the sauce and carrots over the pot roast. Top with Italian parsley.
  • If you’re serving the pot roast later, you can stop before adding the carrot chunks in the step above. Refrigerate the roast for up to 4 days or freeze it for up to 3 months.
    When you’re ready to eat, take the hardened fat shell off the top of the sauce, and cook under high pressure for 10 minutes. Release the pressure manually. Add the carrot chunks and cook for 3 minutes under high pressure. Release the pressure manually (again). Finish by slicing the roast and topping with the sauce and carrots. Garnish with Italian parsley.

Notes

  • Definitely use collagen-rich chuck roast and not a lean roast like bottom or top round. These lean roasts will dry out in the Instant Pot, and no one likes powdery meat. (Ick.)
  • Don’t go bigger than a 3½ -pounder ’cause it’ll take too long to cook through. If you’re looking for an even speedier recipe, cube the meat and make this beef stew instead.
  • If your pot roast isn’t tender enough when the timer goes off and after the pressure drops naturally, cook it for 10-15 more minutes under high pressure or until a fork pierces the meat easily. Chuck roast is a forgiving cut, and it actually gets more tender with additional cooking time.
  • The sauce won't be super thick, but you can puree the veggies with a stick blender to bulk it up.
  • Leftover pot roast freezes well, which makes it a great make-ahead-and-reheat dish. If you’re taking a pre-cooked unsliced roast out of the freezer, thaw it before you reheat it to ensure even cooking. There’s nothing more disappointing than slicing into a pot roast only to hit an icy center.

Nutrition

Calories: 582kcal | Carbohydrates: 13g | Protein: 54g | Fat: 36g | Fiber: 2g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




23 Comments

  1. Love, love, love your recipes but I recently had to give up all nightshades, therefore tomatoes. Is there anything you would suggest to sub for the tomato paste?

    Thanks !!!

  2. 5 stars
    I can’t believe I have not reviewed this. It’s like my signature dish. I make it all the time, for guests, for just us, etc. My family loves it, it’s such a treat. I keep the dried Porcinis in the house and all the other stuff except the leeks which I get with the roast. I find I have to cook it a little longer but it seems that is often the case with my Instant pot and these recipes. When I have time to make the carrots it’s absolutely heavenly. I will admit I’m not a Paleo follower so I make it with egg noodles or potatoes. It’s sizzling right now.

  3. 5 stars
    Absolutely fabulous! Love your beef stew recipe but had a whole roast. Didn’t have mushrooms so I used your mushroom powder. Turned out amazing.

  4. 5 stars
    Made this last night to celebrate NYE. It was so good and got tons of compliments. The best part is that it was super easy. It also filled the house with an amazing aroma. I pureed some of the sauce with an imersion blender, and definitely recommend doing that and pouring it over the meat before serving. I’ve made this recipe before and there is a reason it’s one of my faves.

  5. 5 stars
    Just made this recipe for the first time. We bought 1/2 a beef a while back and the meat turned out SO gamey that I have had trouble trying to figure out how to use it. This recipe masks the gamey taste of the beef and makes it actually taste good!! This is my new favorite pot roast recipe! If it can be this good with my subpar beef, I can only imagine how good it would be with high quality meat. Thank you for sharing this recipe!!!