Beef Chuck Roast Instant Pot Recipe (with Mushrooms!)
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This Beef Chuck Roast Instant Pot recipe is so simple and so flavorful — my two favorite things! It also makes a savory onion and mushroom sauce that can be thickened into an incredible gravy in minutes. It truly is the best ever Instant Pot roast beef recipe you’ll find!
Beef Chuck Roast Instant Pot
You know I’m a fan of chuck roast — I’ve smoked it, slow-roasted it in the oven, and even made it in the crockpot with savory gravy or a zesty ranch and pepperoncini sauce.
So, it was only a matter of time before I made roast beef in the Instant Pot. Tender, fall-apart beef in just a few hours? Yes, please!!
I take it one step further by adding mushrooms and some onion soup mix so there’s plenty of sauce afterwards.
All you have to do is thicken it, then soak it all up with mashed potatoes or rice.
My favorite part about this recipe is how versatile it is. Simple enough for a Sunday family dinner but incredibly delicious enough for dinner guests, there are at least a dozen or more ways to serve it!
Ingredient Notes and Substitutions
- Boneless Chuck Roast – My absolute favorite for pot roast meals because it’s a less expensive cut of meat and can feed a crowd.
Other great options include brisket and bottom or top roasts. - Onion & Mushrooms – Use a yellow or white onion and your favorite mushrooms. I prefer cremini (aka Baby Bella), but white button mushrooms would be tasty too.
- Beef Stock – I really love the Kitchen Basics brand, because even their regular stock is lower in sodium than other brands.
In a pinch, substitute with mushroom stock or vegetable stock plus a little bit of Worcestershire sauce. - Onion Soup Mix – You’ll need one packet of storebought soup mix or ¼ cup of my homemade soup mix to make this beef chuck roast pressure cooker recipe.
- Fresh Rosemary – Toss a couple of sprigs in the pot for flavor, then fish them out before serving so you don’t get tiny leaves stuck in your teeth!
Tips and Tricks to Make the Best Ever Instant Pot Roast Beef
- Don’t forget to sear the meat first.
This locks in the juices and creates extra flavor for the best ever Instant Pot roast beef!
Be sure to season both sides with salt and pepper, but do so just before searing or the salt will pull moisture out of the meat — the opposite of what we want!
- Skim off excess fat from the drippings.
It’s a simple step that makes a big difference!
If you start working on the gravy right away, it will end up tasting greasy and may separate as it cools.
- Make the gravy separately or with the meat — up to you!
I created this beef chuck roast Instant Pot recipe to streamline the process, so the instructions are to put the shredded meat back in the pot before starting the gravy.
That way, it’s easy to toss it all together.
Note that this will create tinier pieces since the meat will continue to shred the more it’s stirred.
You can also leave the beef on the plate while you cook and thicken the gravy, then pour it over the shredded meat just before serving.
This is a better option if you want larger pieces of meat.
Prep Ahead
- Trim fat from roast
- Dice onion and slice mushrooms
- Mince garlic
Kitchen Tools You Will Need
- Instant Pot – It needs to be a 6-quart size or larger to make this beef chuck roast Instant Pot recipe.
- Long Tongs for flipping and shredding the meat
- A Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
There are so many dinner options to choose from when you make roast beef in the Instant Pot! The meat is so tender and savory, and the flavor works with roasted carrots, green beans, Brussels sprouts, or any other veggie.
Plus, the sauce makes a delicious gravy for mashed potatoes or steamed rice. Sometimes I’ll whip up a quick batch of rosemary red potatoes in the air fryer for a quicker side dish.
Of course, you can also keep this beef chuck roast pressure cooker recipe really simple with a quick green salad and a loaf of bread.
It all depends on how much time you have and how hungry you are!
Storing and Reheating Leftovers
Allow the beef to cool to room temperature (but no longer than 2 hours!), then transfer to an airtight container.
You can store the mushrooms and sauce separately if you’d like, but I never do.
Refrigerate for up to 3 days or freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Warm individual portions in the microwave or on the stove, stirring occasionally until heated through evenly.
If you have a lot of leftovers you want to reheat, I recommend using the oven!
Beef Chuck Roast Pressure Cooker FAQ
The general rule when making beef chuck roast in an Instant Pot is to cook on High for 20 minutes per pound.
It will turn even the toughest of cuts into meat so tender you can easily shred it with a fork!
If your Instant Pot reads “HOT” while sautéeing, all you have to do is turn it off, add a splash of water or broth to the pot, and continue cooking. Once it cools down a bit, you can turn it back on to continue the sauté step.
That said, each pressure cooker model is different, so it’s best to refer to the manual for more information or specific instructions to be safe!
You bet! There are still a few steps you’ll need to do on the stovetop, but those only take a few minutes.
To make beef roast with mushrooms in the crockpot:
1. Season the meat on both sides, then sear in a little olive oil over medium-high heat in a skillet. Place the roast directly in the slow cooker.
2. In the same skillet, cook the onion and mushrooms in a little more oil until tender. Stir in the garlic during the last minute, then pour the veggies over the meat along with the beef broth, onion soup mix, Italian seasoning, and rosemary sprigs.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is fork tender. Transfer roast to a plate to shred, removing any fat and the stems of the rosemary.
4. Finally, make the sauce. Pour the juice from the slow cooker into a small pot and bring to a boil. Stir in a cornstarch slurry and continue stirring until thickened. Pour sauce over the shredded meat and serve!
Enjoy!
With love, from our simple kitchen to yours.
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Beef Chuck Roast Instant Pot Recipe (with Mushrooms!)
Equipment
Ingredients
- 3 pounds boneless chuck roast, trimmed of visible fat
- 1 1/2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 large onion, diced
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup beef stock, I use Kitchen Basics – even their regular stock is lower in sodium
- 1 ounce packet onion soup mix
- 1 teaspoon Italian seasoning
- 2 sprigs rosemary
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Press the sauté feature on a 6qt or bigger Instant Pot. Drizzle 1 tablespoon of olive oil in the pot. Place the beef roast in the pot and season with half the salt and pepper. Flip and season with the remaining salt and pepper. Sear meat on both sides, about 2-4 minutes per side. Transfer meat to a plate and set aside.
- Add the remaining olive oil to the pot, along with the onions and mushrooms. Stir while cooking for about 2-3 minutes, scraping up the brown bits from the bottom. Add the garlic and sauté for another minute.
- Return beef roast to the pot, and add the stock, onion soup packet, and Italian seasoning. Give it a good stir, and spoon some of the sauce over the meat. Lay the sprigs of rosemary over the meat.
- Close lid and seal. Set to “pressure cook” on high pressure for 60 minutes.
- Once cook time is finished, let the Instant Pot naturally depressurize or carefully turn the seal to depressurize. Transfer meat to a plate and shred, or shred in the pot. Remove any fat. Remove the rosemary stems. Return meat to the Instant Pot.
- Set Instant Pot to sauté. Combine the cornstarch and water. Add to the pot, stirring until you have a thickened gravy, about 1 minute. If gravy is too thin, combine another tablespoon each of cornstarch and water, and add to the pot.
- Taste and adjust seasoning to your liking. Turn Instant Pot to Keep Warm feature to serve right from the pot or turn it off completely.
- Serve over mashed potatoes or rice and a vegetable.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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