Instant Pot Pot Roast with Mashed Potatoes & Gravy — now that’s a mouthful of comfort, right? There’s just something magical about a tender, slow-cooked roast swimming in rich gravy, paired with velvety mashed potatoes. But here’s the twist: the Instant Pot makes this traditionally slow, all-day affair happen in under two hours. It’s like old-world soul food meets new-world convenience — no fuss, just deep, hearty flavour.
Instant Pot Pot Roast with Mashed Potatoes & Gravy is a classic Americana dish turned modern marvel. The magic’s in the pressure cooking — it breaks down the beef’s connective tissue fast, turning a tough cut into fork-tender bliss. And those mashed potatoes? Creamy pillows of buttery goodness, perfectly soaking up the luscious gravy. This ain’t your average weeknight dinner; it’s comfort food elevated, with a tech-savvy twist.
Ingredients & Substitutions
Instant Pot Pot Roast with Mashed Potatoes & Gravy calls for a handful of pantry staples and fresh produce, but quality matters here — big time.
You’ll want about 3-4 pounds of chuck roast. It’s fatty, marbled, and rich in collagen, which melts down beautifully during pressure cooking. Don’t skimp on this cut — leaner beef, like sirloin, just won’t get you that mouthwatering tenderness.
For the veggies, go classic: carrots, celery, and onions. Fresh produce here is non-negotiable — dried herbs don’t pack the same punch. Fresh thyme and rosemary bring an aromatic earthiness that dried versions just can’t replicate in this dish.
Use beef broth with decent depth, not just salty water. Homemade or high-quality store-bought broth will add umami layers to your gravy.
Mashed potatoes demand russets or Yukon golds. Russets give fluffier, lighter mash, while Yukon golds are creamier and buttery. For dairy, whole milk or heavy cream makes your mash rich. Butter? Oh yes, use real butter, none of that fake stuff.
For gluten-free diets, swap regular flour with cornstarch or arrowroot to thicken the gravy. And if you want a dairy-free mashed potato, coconut milk or unsweetened almond milk plus olive oil works wonders.
Step-by-Step Instructions
Instant Pot Pot Roast with Mashed Potatoes & Gravy starts with searing. Don’t skip this. Heat some oil in the Instant Pot’s sauté mode. Brown that chuck roast on all sides until it’s got a deep, caramelized crust. This seals in juices and builds flavor — no shortcuts here.
Remove the roast and toss in onions, carrots, and celery. Let ’em sweat, stirring occasionally to pick up those brown bits stuck on the bottom — that’s flavor gold. Add garlic last, just a quick minute before adding liquids, so it doesn’t burn.
Deglaze the pot with beef broth, scraping up those tasty brown bits. Add the roast back in, sprinkle fresh thyme and rosemary, and hit seal. Set pressure cook to about 60 minutes on high, then natural release for 15 minutes.
While the roast cooks, peel and chop potatoes into even chunks. Boil in salted water until fork-tender, then drain. Mash ’em up with butter, milk, salt, and pepper. Don’t overmix or you’ll get gluey potatoes.
For the gravy, after removing the roast and veggies, set the Instant Pot back to sauté and simmer the remaining liquid. Mix a slurry of cornstarch and cold water and whisk in slowly till thickened. Adjust seasoning.
Want it spicier? Add a pinch of cayenne or smoked paprika with the broth. Fancy? Toss in mushrooms or parsnips with the veggies.
Cooking Techniques & Science
Instant Pot Pot Roast with Mashed Potatoes & Gravy leans heavily on pressure cooking to break down collagen. Collagen is the connective tissue in tough cuts like chuck roast. Under high heat and pressure, collagen converts to gelatin — that’s what makes meat silky and the gravy luscious.
Searing the roast first is critical. That Maillard reaction — browning of the meat’s surface — creates complex flavor compounds you just can’t get otherwise. It’s why skipping this step leaves the roast tasting bland.
Sautéing veggies afterward isn’t just about softening; it builds a flavor base. Those browned bits on the pot’s bottom (fond) dissolve into broth when deglazed, infusing every bite with richness.
The mashed potatoes’ texture depends on starch type. Russets have more starch, giving fluffier mash. Yukon golds have less starch and more moisture, making creamier mash. Overworking potatoes releases too much starch, making ’em gluey — a common rookie mistake.
Thickening gravy with cornstarch or flour is a simple suspension of starch granules absorbing liquid, swelling, and thickening the sauce. Cornstarch works faster and yields a glossy finish; flour has a more opaque, rustic look.
Serving & Pairing Suggestions
Instant Pot Pot Roast with Mashed Potatoes & Gravy deserves a proper presentation. Slice the roast against the grain to maximize tenderness. Pile creamy mashed potatoes beside it, then ladle generous gravy over both. Garnish with a sprig of thyme or a sprinkle of fresh parsley for color contrast.
For sides, think green beans almondine or roasted Brussels sprouts — their crisp textures balance the softness of roast and mash. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.
Wine? A bold Cabernet Sauvignon or a fruity Zinfandel complements the beefy depth. If beer’s your jam, a malty amber ale pairs perfectly.
For non-alcoholic options, a robust black tea or sparkling water with a lemon wedge refreshes the palate.
Conclusion
Instant Pot Pot Roast with Mashed Potatoes & Gravy is comfort food reborn for the busy modern kitchen. The pressure cooker condenses hours of slow cooking into an hour — but all the flavor, tenderness, and soul remain. It’s a foolproof recipe for chefs and home cooks alike, with room for personal tweaks and dietary swaps.
Remember: quality ingredients, searing for flavor, and attention to the science behind textures make all the difference. And don’t forget the gravy — that rich sauce is the final touch that brings everything home.
FAQs
What cut of beef is best for Instant Pot Pot Roast?
Chuck roast is king here. It has the right amount of fat and connective tissue to turn tender and flavorful under pressure. Avoid lean cuts like sirloin; they get tough and dry.
Can I cook the mashed potatoes in the Instant Pot too?
Absolutely! Use the pot-in-pot method — place chopped potatoes in a steamer basket on a trivet with water below. Cook on high pressure for about 10 minutes. Saves dishes and time.
How do I prevent the gravy from being too thin or too thick?
For thin gravy, reduce the slurry amount or simmer less. For thicker gravy, add slurry gradually, whisking constantly, and let it simmer until desired consistency.
Can I freeze leftovers?
Yes! Freeze the pot roast and gravy separately from mashed potatoes for best texture. Thaw overnight in the fridge and reheat gently on the stove or microwave.
What’s the best way to reheat Instant Pot Pot Roast?
Reheat gently in a covered pan with a splash of broth or water over low heat to keep meat moist. Microwaving can dry it out if overheated.
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.