Instant Pot Red Wine Pot Roast is moist and tender, and takes a fraction of the time to cook than preparing it on the stove. I usually make pot roast once each winter season. It’s a nourishing meal when you’re in need of some comfort food. One of the most popular recipes on my blog is Slow Cooker Red Wine Pot Roast, which I have now adapted for the Instant Pot, and made it Paleo and Whole 30 friendly.
I’ve been converting some of my slow cooker recipes to Instant Pot recipes. This gives you the option to cook your favorite slow cooked meals faster on days when they haven’t planned ahead of time. This Instant Pot red wine pot roast is a perfect example of what it does best. Tough cuts of meat usually require slow, low heat cooking to melt the collagen and soften the meat. The slow cooker does this exceptionally well. However, the Instant Pot pressure cooker setting can provide similar results in a fraction of the time.
Think of pressure cooking as fast cooking, the opposite of slow cooking. Several adjustments needed to be made to my original Slow Cooker Red Wine Pot Roast recipe to make it compatible for the Instant Pot, specifically, the amount of liquid that is used in the recipe. In addition to saving a significant amount of cooking time, the Instant Pot allows you to saute and sear right in the pot, so there is no extra pan to wash.
This recipe is a step up from many regular pot roast recipes because of the addition of umami rich ingredients, including mushrooms, tomato paste and red wine. I’ve also adapted this recipe so it’s Whole 30 adaptable and Paleo compliant. If you’re on a Whole 30 diet, leave out the red wine and use more beef broth.
I like to make this Instant Pot red wine pot roast at least a day ahead of time. This makes it easier to skim off any extra fat from the sauce, and to cut off extra fat from the pot roast. In addition, the pot roast can be sliced very easily into serving size pieces. Then, when you’re ready to serve the pot roast, simply reheat gently in the gravy. I used arrowroot starch to thicken the sauce, which is both Whole 30 and Paleo compliant.
Click here to watch me demonstrate this recipe on News 12 Connecticut Chef’s Quick Tip segment.
Instant Pot Red Wine Pot Roast (Paleo, Whole 30)
Ingredients
- 3 pounds chuck roast
- sea salt
- black pepper
- garlic powder
- 3 tablespoons olive oil
- 1 large onion sliced
- 3 carrots peeled, cut into large chunkc
- 2 celery stalks cut into large chunks
- 8 ounces mushrooms sliced
- 4 cloves garlic chopped
- 2 tablespoons tomato paste
- 1 cup red wine or beef broth for Whole 30
- 3 cups beef broth
- 2 sprigs fresh thyme or 2 teaspoons dried thyme
- 1 bay leaf
- 3 tablespoons arrowroot starch or cornstarch, mixed with 6 tablespoons cold water
- fresh parsley or chives minced, for garnish
Instructions
Season chuck roast all over with salt, pepper and garlic powder
Select "Saute" function on Instant Pot. Heat olive oil. Sear seasoned chuck roast on both sides. Remove roast to a plate. Add onion, carrots, celery, mushrooms and garlic; saute until fragrant, 2-3 minutes.
Add tomato paste and toss with vegetables to coat; cook for 2-3 minutes to caramelize (do not burn).
Add red wine and cook for another 3-4 minutes, to reduce slightly and concentrate flavor.
Add broth, thyme and bay leaf to pot. Place chuck roast back in pot. Cover and seal. Cook under high pressure for one hour.
Let Instant Pot naturally release pressure for 20 minutes, then release remaining pressure.
Remove pot roast from pot. Stir together arrowroot starch and water to dissolve starch; then stir into sauce in pot to thicken.
At this point, you can serve the pot roast, or let it cool down and refrigerate until ready to serve. When ready to serve, slice pot roast into serving pieces, removing any extra fat. Skim any fat off top of the gravy. Reheat pot roast in gravy over gentle heat.
I don’t really eat red meat, but this one has me drool, Jeanette.
Thanks Angie!
Thanks for nudging us! Arlene Woo
Hope you enjoy this recipe!
I cooked it 1 hour as directed and the meat is tough; another hour?
Did you cook it on high pressure and then let the pressure naturally release for 20 minutes? It should be done in 60-80 minutes at high pressure. Then, let the pressure come down naturally for 20 minutes. Also, I used chuck roast which I find is better for pot roast.
Interesting, I made this before and did not notice then and this time as I was making it I noticed the recipes calls for four garlic cloves chopped but no place in the instructions does it say to add or do anything with them. My wife loves this and I will continue to make as a regular in our household.
Thanks Doug – I’ve updated the instructions to include the garlic. Glad you and your wife enjoy this recipe 🙂
im wondering how these veggies are not mush after this amount of time. ive made several and never cook the veggies with the roast except till the last 8 minutes, i do a 2 1/2 lb chuck for 45 then quick release add 2inch cuts of veggies for 8 minutes in the juice with the roast. roast falls apart and veggies are perfect
The vegetables are definitely very soft when cooked in this recipe. If you prefer your veggies with not so soft, your method if great – thanks for sharing!