The Ultimate 90-Minute Instant Pot Pot Roast: a Proper Sunday Dinner

Season the Beef: Pat the chuck roast dry with kitchen paper. Generously season all sides with salt and pepper.

Sear the Roast: Set the Instant Pot to Sauté (Normal). Add oil. When shimmering, carefully place the beef in the pot. Sear until deep golden brown and crusted, about 4-5 minutes per side. Remove the roast and set aside.

Sauté Aromatics: Add the chopped onion to the pot, scraping up any browned bits (the fond). Cook for 3-4 minutes until softened. Add garlic and thyme; cook for 1 minute until fragrant.

Deglaze the Pot (Critical Step): Pour in the red wine (or 1/2 cup of broth). Use a wooden spoon to thoroughly scrape all remaining browned bits from the bottom of the pot. This prevents the 'Burn' warning.

Build the Braising Liquid: Stir in the remaining beef broth, balsamic vinegar, Worcestershire sauce, and bay leaves.

Load the Pot: Return the seared roast to the Instant Pot. Ensure the liquid covers at least the bottom third of the roast.

Pressure Cook (Meat): Secure the lid and ensure the vent is sealed. Select Manual/Pressure Cook (High) for 60 minutes.

Natural Pressure Release (NPR): Once cooking is complete, allow a Natural Pressure Release (NPR) for 20 minutes. After 20 minutes, quick release any remaining pressure.

Rest the Meat: Carefully remove the roast using tongs and transfer it to a cutting board. Tent loosely with foil and allow to rest (at least 10 minutes).

Cook the Vegetables: Remove the bay leaves from the pot. Add the chopped potatoes and carrots to the hot liquid. Secure the lid and seal the vent. Select Manual/Pressure Cook (High) for 3-4 minutes.

Quick Release (QR): Immediately perform a Quick Release (QR) to stop the cooking and prevent the vegetables from over-softening.

Shred and Thicken: While the vegetables are cooking, shred the rested beef. Set the Instant Pot to Sauté (Low).

Create the Slurry: Whisk the cornflour and cold water/broth together until smooth.

Thicken the Gravy: Pour the slurry into the simmering liquid in the Instant Pot, whisking constantly. Simmer for 1-2 minutes until the gravy is thick enough to coat the back of a spoon. Taste and adjust seasoning.

Serve: Return the shredded beef and vegetables to the gravy. Stir gently to coat. Serve immediately.