Instant Pot Italian Pot Roast

Name: Instant Pot Italian Pot Roast
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 tablespoon olive oil; 3 pounds beef chuck roast (in 6 pieces); ½ cup dry red wine; ¼ cup beef broth; 24 ounce jar marinara sauce; 3 cloves garlic (minced); 1 tablespoon Italian seasoning; 3 tablespoons tomato paste; Salt and pepper

Jump to Recipe Print Recipe

Instant Pot Italian Pot Roast is a quick and easy dinner that's packed with flavor! Serve this tender pot roast with noodles for a tasty meal.

A plate of Italian pot roast over egg noodles.

Instant Pot Italian pot roast is an easy dinner recipe that packs plenty of flavor. It has minimal prep is ready in about an hour.

This Instant Pot Italian pot roast makes a delicious sauce for pasta. It has all of the flavor of a sauce that simmered all day, but it's ready in a fraction of the time!

What you'll need to make Italian pot roast

Olive oil: Olive oil works well for searing meat in the Instant Pot.
Chuck roast: Chuck roast works well in this recipe because the fat in the meat helps to make it tender as it cooks.
Dry red wine: The red wine adds flavor to the sauce.
Beef broth: I like to use reduced-sodium beef broth.
Marinara: Choose a good-quality sauce that you like the flavor of.
Garlic: You can add more garlic for a stronger, more garlic-forward sauce.
Italian seasoning
Tomato paste
Salt and pepper

How to make Instant Pot Italian pot roast

Step 1: Press sauté.

Three pieces of chuck roast searing in an instant pot.

Step 2: When hot, add the oil and then add half the roast pieces to the inner pot.

Step 3: Sear the outside and remove from the pot.

Step 4: Add the other half and repeat.

Wine and scraped up browned bits in an instant pot.

Step 5: Pour in the wine and scrape up any browned bits. Press cancel.

Seared pieces of chuck roast in an instant pot inner pot.

Step 6: Add the browned beef pieces back to the pot.

Step 7: Pour in the beef broth.

Marinara on top of pieces of chuck roast in an instant pot.

Step 8: Add the marinara on top of the beef.

Italian seasoning tomato paste and garlic on marinara.

Step 9: Layer the garlic, Italian seasoning, and tomato paste on top. Do not stir.

Step 10: Close and lock the lid. Press manual high pressure and adjust the cooking time to 45 minutes. Make sure that the pressure release valve is set to sealing.

Step 11: When the cooking time has finished, let the pressure release naturally.

Step 12: Open the lid and give everything a good stir.

Step 13: Season to taste with salt and pepper.

A plate of Italian pot roast with two forks in it.

Tips

It's important to really scrape up the bottom of the pot after searing. This will help to avoid a burn notice.
This recipe is made from just a few, simple ingredients. It's important to use wine and marinara that you like the flavor of because those two ingredients help to give the dish much of its flavor.
I like to serve the pot roast over egg noodles. It makes a tasty ragù, and it can be served over other types of pasta.
Since the meat requires a full natural pressure release, it can be held well on warm.

A plate of Italian pot roast over egg noodles next to a dish of pot roast.

Recipe FAQs

What can I use in place of the wine?

Use an equal amount of beef broth in place of the wine.

What type of marinara works best?

Choose the brand of marinara sauce that you like best. I used Rao's marinara sauce.

Storage

Store any leftover pot roast in an airtight container in the refrigerator. The meat will keep for up to 4 days when properly stored in the fridge.

More Instant Pot beef recipes!

If you’ve tried this Instant Pot Italian pot roast recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can follow me on Pinterest or Facebook even more delicious food.