The Instant Pot Pot Roast with Mashed Potatoes and Gravy Recipe is an all-in-one comfort food classic that brings warmth and satisfaction to any dinner table, especially when you need something hearty and effortless. This dish combines tender, melt-in-your-mouth beef with creamy mashed potatoes and a rich, savory gravy made right in your Instant Pot. It’s a wonderful way to enjoy a home-cooked meal without spending hours in the kitchen, and it’s perfect for sharing with family and friends on busy weeknights or special occasions.
Ingredients You’ll Need
The beauty of this Instant Pot Pot Roast with Mashed Potatoes and Gravy Recipe lies in its simple yet essential ingredients. Each one plays a critical role in creating deep flavor, perfect texture, and inviting color that will make your dish stand out.
- 2-3 pounds chuck or rump roast (cut into 4-inch sections): The star of the dish, chuck roast becomes incredibly tender and flavorful when pressure cooked.
- Salt and pepper: Simple seasoning that enhances the natural taste of the beef and potatoes.
- 2 tablespoons oil: Used for browning the meat, which adds a beautiful sear and depth to the pot roast.
- 2 packets dry onion soup mix: This secret weapon adds a rich, savory punch; you can also make your own for a fresh twist.
- 2 cups beef broth: Provides the liquid base, infusing the roast and potatoes with wonderful meaty flavor.
- 6-8 red potatoes (quartered, with skins on): The perfect choice for creamy mashed potatoes that hold a little texture and color.
- 8 ounces sour cream: Adds creaminess and a subtle tang, making your mashed potatoes luscious.
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder): Garlic brings aroma and a touch of warmth to the potatoes.
- 1 teaspoon salt and ¼ teaspoon pepper: Used to season the mashed potatoes perfectly.
- ⅓ cup cold water + 4 tablespoons corn starch: These form the thickening agent for the rich gravy.
- 1 teaspoon salt and ¼ teaspoon pepper (for gravy): Seasoning that balances the gravy to delicious perfection.
How to Make Instant Pot Pot Roast with Mashed Potatoes and Gravy Recipe
Step 1: Sear the Meat to Lock in Flavor
Start by setting your Instant Pot to the sauté function. Generously salt and pepper each chunk of your chuck or rump roast. Add the oil to the pot and brown the meat pieces on all sides for about 2-3 minutes per side. This step is essential because it creates that irresistible caramelized crust and layers of flavor that make the pot roast so rich and satisfying.
Step 2: Add Onion Soup Mix, Potatoes, and Broth
Once the meat is nicely browned, sprinkle the dry onion soup mix evenly over the top. Next, add your quartered red potatoes right into the pot around the meat. Pour in the beef broth, which will keep everything juicy and tender during cooking. These ingredients all blend beautifully as they cook under pressure, sealing in moisture and flavor.
Step 3: Pressure Cook the Roast for Perfect Tenderness
Seal your Instant Pot and set it to pressure cook (or manual) for 60 minutes. After the cooking is complete, allow the pressure to release naturally for 15-20 minutes—this lets the flavors settle and the meat become ultra-tender. Finish with a quick release by turning the valve to vent, then carefully remove the lid once the float valve drops.
Step 4: Shred the Beef and Strain the Juices
Remove the beef from the pot and place it on a serving platter to shred with two forks—this is your tender, flavorful pot roast ready to shine. Strain the cooking liquid to remove fat and any large pieces. Set the Instant Pot to the soup function, keeping the strained liquid hot and ready for the next step.
Step 5: Make Creamy Mashed Potatoes
Transfer the cooked potatoes to a large bowl. Add the sour cream, minced garlic, salt, and pepper. Mash everything by hand or with a hand mixer until your potatoes become deliciously creamy and smooth with just the right amount of texture and tang.
Step 6: Thicken the Gravy and Season to Taste
While the potatoes are getting creamy, your broth should be boiling in the Instant Pot. Whisk together the cold water and corn starch until smooth, then stir this mixture into the hot broth to thicken it up. Add salt and pepper to taste and let it simmer until the gravy reaches a velvety consistency. Pour this over your mashed potatoes and pot roast for a comforting finish.
Step 7: From Frozen – Adapting the Recipe
If you’re cooking from frozen, don’t worry! Simply skip cutting the meat into chunks since it will be too hard to slice. Also, omit the searing step. Pressure cook the whole roast for 90 minutes instead of 60, and proceed with the recipe as usual afterward. This flexibility makes this recipe great for meal prep or last-minute dinners.
How to Serve Instant Pot Pot Roast with Mashed Potatoes and Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled on top add a touch of color and brightness that complements the richness of the pot roast. If you love a little bite, a dash of smoked paprika or cracked black pepper can elevate your presentation and flavor even more.
Side Dishes
This hearty dish pairs wonderfully with steamed green beans, roasted carrots, or a crisp green salad to balance the richness. A side of buttery dinner rolls is perfect for mopping up all that luscious gravy. These simple sides make the meal feel complete without stealing the spotlight.
Creative Ways to Present
Serve individual portions on large plates, arranging shredded pot roast alongside a generous scoop of mashed potatoes, then drizzle with plenty of gravy. For a family-style approach, use a large serving bowl or cast iron skillet in the center of the table, encouraging everyone to help themselves. You might even layer the pot roast and potatoes in a casserole dish topped with cheese for a scrumptious twist on presentation.
Make Ahead and Storage
Storing Leftovers
Leftover pot roast with mashed potatoes and gravy stores beautifully in airtight containers in the refrigerator for up to 3-4 days. Keeping the mashed potatoes and gravy separate can help maintain the best texture, especially if you plan to reheat them later.
Freezing
This dish freezes well for up to 3 months. For best results, freeze the shredded beef with some gravy in one container and the mashed potatoes in another. This way, you can thaw and reheat each component evenly without sacrificing quality or flavor.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, stirring occasionally. Add a splash of beef broth or cream if the mashed potatoes have thickened too much. The gravy can be reheated in a small saucepan over medium heat, whisking to loosen it back to its silky texture.
FAQs
Can I use a different cut of beef for this recipe?
Yes! While chuck and rump roast are ideal for their marbling and tenderness, you can use other tougher cuts like brisket or round roast, but cooking times may vary slightly.
Is it necessary to brown the meat before pressure cooking?
Searing the meat first is highly recommended because it develops complex flavors in the pot roast. However, if you’re short on time, you can skip this step, but the overall depth of flavor might be lighter.
Can I make this recipe dairy-free?
Absolutely! Simply substitute the sour cream in the mashed potatoes with a dairy-free alternative like coconut cream or a plant-based sour cream to keep the creaminess without dairy.
How do I thicken the gravy if it’s too runny?
If your gravy isn’t thick enough, you can whisk in a little more cornstarch mixed with cold water and simmer it until you reach your desired consistency. Just add in small increments to avoid over-thickening.
Can I prepare this recipe without an Instant Pot?
While the Instant Pot speeds everything up and locks in flavor, you can cook this pot roast on the stovetop or slow cooker, though it will take significantly longer—expect several hours for optimal tenderness.
Final Thoughts
There’s something truly special about the Instant Pot Pot Roast with Mashed Potatoes and Gravy Recipe that feels like a big hug on a plate. It’s a dish that brings people together, offers comforting flavors, and fits easily into your busy life without losing any of that homemade magic. Trust me, once you try this recipe, it will become one of your go-to meals for cozy nights and happy gatherings alike. Give it a whirl and enjoy every delicious bite!
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Instant Pot Pot Roast with Mashed Potatoes and Gravy Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This Instant Pot Pot Roast with Mashed Potatoes and Gravy is a comforting, hearty meal perfect for family dinners. The pot roast is tender and flavorful, cooked in a rich broth with a dry onion soup mix. Red potatoes are mashed with sour cream and garlic to create creamy mashed potatoes, which pair perfectly with the savory gravy made from the cooking juices thickened with cornstarch. Using an Instant Pot ensures a delicious pot roast in a fraction of the traditional cooking time.
Ingredients
For the Pot Roast
- 2–3 pounds chuck or rump roast (cut into 4-inch sections)
- Salt and pepper (to taste)
- 2 tablespoons oil
- 2 packets dry onion soup mix (or homemade equivalent)
- 2 cups beef broth
For the Mashed Potatoes
- 6–8 red potatoes, quartered with skins on
- 8 ounces sour cream
- 2 teaspoons minced garlic (or 1 teaspoon garlic powder)
- 1 teaspoon salt
- ¼ teaspoon pepper
For the Gravy
- ⅓ cup cold water
- 4 tablespoons corn starch
- 1 teaspoon salt (plus more to taste)
- ¼ teaspoon pepper (plus more to taste)
Instructions
- Brown the Meat: Set the Instant Pot to sauté mode. Generously season the meat chunks with salt and pepper. Add oil to the pot and sear the meat for 2-3 minutes on each side until browned.
- Add Seasonings and Broth: Sprinkle dry onion soup mix over the browned meat. Add quartered red potatoes and pour in beef broth.
- Pressure Cook: Seal the Instant Pot lid and set the vent to sealed. Select PRESSURE COOK or MANUAL and cook for 60 minutes. Let the pressure release naturally for 15-20 minutes, then quickly release remaining pressure and remove the lid carefully.
- Shred the Meat and Strain Liquids: Transfer beef to a serving platter and shred using two forks. Strain the cooking liquid to remove fat and solids. Set Instant Pot to SOUP mode to heat the liquid.
- Mash the Potatoes: Transfer cooked potatoes to a large bowl. Add sour cream, salt, pepper, and minced garlic. Mash by hand or with a hand mixer until smooth and creamy.
- Make the Gravy: Whisk together cold water and cornstarch to create a slurry. Stir this into the boiling cooking liquid in the Instant Pot. Season with salt and pepper to taste. Stir until the gravy thickens.
- Serve: Spoon gravy over mashed potatoes and serve with shredded pot roast.
- From Frozen Option: If using frozen meat, do not cut or sear. Pressure cook for 90 minutes, then proceed with remaining steps.
Notes
- For a homemade dry onion soup mix, combine dried onion flakes, beef bouillon granules, dried parsley, salt, pepper, and garlic powder.
- Leaving the skins on the red potatoes adds texture and nutrients to the mashed potatoes.
- Allow natural pressure release for the best texture and tenderness in the pot roast.
- Adjust gravy seasoning to taste before serving.
- If you prefer thicker gravy, add more cornstarch slurry gradually.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
