instant pot chuck roast

Instant Pot Chuck Roast

Last Updated on August 26, 2022

The beauty of an Instant Pot is that it does a lot of the work for you. It not only cuts your cooking time, but it also properly cooks your meat, giving you perfect results every time. Even with larger cuts, which often need extra attention, you’ll get a dish that’s tender and packed with slow-cooked flavor—without the fuss or long wait.

This easy recipe will show you how to achieve that mouthwatering bite with a chuck roast and your Instant Pot. With just a few steps, you’ll turn your frozen chuck roast into a warm, comforting dinner that’s ready to enjoy in just a couple of hours.

instant pot chuck roast from frozen

Instant Pot Chuck Roast from Frozen

3.81 from 142 votes
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Protein: Beef
Cut: Chuck Roast, Shoulder Roast
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 30 minutes
Total Time: 2 hours 20 minutes
Servings: 4 servings


  • 1 package ButcherBox Chuck Roast or Shoulder Roast
  • root vegetables (carrots, parsnips, potatoes, etc.)
  • button mushrooms
  • 2 medium onions
  • 1 sprig rosemary
  • 1 clove garlic
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • cup beef stock substitutions: chicken stock, vegetable stock, or water

Optional Garnish:

  • 1 sprig parsley


  • Pre-heat pot to sauté mode.
  • Take your roast out of the freezer. Place roast, still in the package, into a bowl and place in the sink under cold running water to defrost the surface of the roast.
  • Rinse and roughly chop your vegetables. Cut your vegetables on the bigger side to maintain some integrity after cooking.
  • Salt and pepper your chuck roast liberally to ensure there is enough to penetrate the meat once it has defrosted in the instant pot.
  • Add oil to the instant pot and let heat until you see some smoke on the oil. Place roast into the pot and press down to make sure there is good contact with the surface. Let brown on each side of roast for 3 minutes.
  • Take roast out of the pot and set aside.
  • Put tomato paste and herbs into the pot and mix. Let that cook for 1 minute.
  • Add wine to deglaze the pot and then add your vegetables to the instant pot. Season with salt and pepper.
  • Place roast back in pot on top of the vegetables. Add your stock or water now to cover the vegetables.
  • Put the lid to your pot on and change to pressure cook mode for an hour and a half. After an hour and a half, change to warm mode and let sit for half an hour.
  • Take the roast out. It will be very tender, so we recommend using a spoon and tongs to move the meat on to a serving plate. Move the vegetables to your serving plate.
  • Garnish with fresh parsley and serve with bread.
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Yankel Polak is the Head Chef at ButcherBox.