Instant Pot Balsamic Pot Roast made with chuck roast, onions, garlic, rosemary, broth, balsamic vinegar, potatoes, and carrots.

I still remember the first time I made this Instant Pot Balsamic Pot Roast — I’d had one of those days where everything felt like it was happening to me, not for me, you know? I’d been running around, half-heartedly answering emails, and trying to convince myself that cereal could, in fact, be an acceptable dinner (again).

But then I spotted a chuck roast in the fridge — leftover from a semi-optimistic grocery run — and suddenly I thought, Okay, maybe I can do something real tonight. The Instant Pot was already sitting on the counter, like it knew it was about to be useful. (Mine always seems to assume it’s the main character.)

I’d seen balsamic pot roast somewhere — maybe late-night scrolling or some cozy-cooking video? Who knows. The mix of balsamic vinegar and rosemary felt a little risky, almost like you’re wearing perfume to cook, but I went for it anyway. And I swear, as soon as the garlic hit the hot oil… something about the whole energy of the day shifted.

My mom used to say when the kitchen smells good, there’s hope — a bit dramatic, but she wasn’t wrong. I remember standing there, watching the onions soften, thinking, Maybe today didn’t totally win after all. When the Instant Pot locked and started doing its mysterious pressure-magic, it was like permission to finally breathe.

And when I sliced into that tender balsamic pot roast later — potatoes, carrots, the whole deal — I couldn’t help laughing because it tasted like Sunday dinner… on a random Tuesday. It wasn’t perfect — the carrots were a tiny bit softer than I planned — but it didn’t matter. It felt warm and familiar and unexpectedly comforting, like a call from an old friend.

this recipe

Sometimes dinner does that.

Does food ever surprise you like that — where you swear it tastes better because you needed it?

Why You’ll Love This Instant Pot Balsamic Pot Roast Recipe?

There’s something about a pressure cooker pot roast that gives me this tiny thrill — almost like cheating time. You get all the cozy, slow-braised depth but without hovering around the oven feeling vaguely Victorian.

This Instant Pot Balsamic Pot Roast is tender, yes, but it also has this slightly tangy sweetness from the balsamic — not sugary, just mellow and round. Rosemary adds that earthy whisper. The sauce? Honestly, I would drink it if that were socially acceptable — not proud, just honest.

Plus, everything cooks in the same pot, which feels like a low-effort hug. And I truly love that you can let it hang out on Keep Warm forever. It’s forgiving — like the old friend who doesn’t care if you’re late.

I like that it’s simple without being boring. But I’ll be honest… some days it turns out darker or slightly brothy, other days it’s thick and glossy and dramatic. Tiny variations — kind of like people.

Ingredient Notes:

Before you dive in, here’s a little cooking-bench side chat about what everything does and why we keep it around.

• Beef chuck roast — Cheap-ish, marbled, and honestly the best for this kind of pressure magic.

• Salt + pepper — Don’t skip. They’re the jeans and T-shirt of flavor.

• Vegetable oil — Nothing fancy; just gets you a good sear.

• Onion — Sweetens and softens everything around it.

• Garlic — Just… yes.

• Rosemary — Gives that woodsy, rustic, I-cook-with-feeling vibe.

• Broth — Beef broth is ideal, but veggie broth is totally fine.

• Balsamic vinegar — Adds subtle tang + cozy depth; not as fancy as it sounds.

• Potatoes — They soak up all that umami like tiny flavor sponges.

• Carrots — Because what is pot roast without them?

• Parsley — Optional, but looks like you tried.

Ever notice how rosemary always feels like it has opinions? Just me?

How To Make Instant Pot Balsamic Pot Roast?

Even if you’re not an Instant Pot person yet, this is super doable. Promise.

Step 1 — Season and Prep

Pat the roast dry (yeah, towel it off like a tiny spa moment). Sprinkle salt + pepper. Not aggressively, just confidently.

Step 2 — Sear

Turn on sauté. Add oil. Brown the roast on both sides — 4 mins each. It may splatter. You may question your life choices. Keep going. It’s worth it.

Step 3 — Onion + Friends

Add onions; cook till softened. Garlic + rosemary join the party. Stir. Add broth + balsamic. Scrape up the browned bits — that’s where the flavor lives.

Step 4 — Pressure Cook

Add roast back in. Seal. Cook 55 mins high pressure. It’ll take a few minutes to “think,” like the Instant Pot processing its feelings.

Step 5 — Natural Release

Let the pressure naturally release at least 15 mins. You can wander off. Fold laundry. Stare blankly at your phone. It’s fine.

Step 6 — Rest + Strain

Take roast out; foil-tent it. Strain liquid; skim fat. Put good bits back in pot.

Step 7 — Veggies

Potatoes + carrots go in. Pressure cook 5 mins. Quick release. They’ll be tender and delicious. (Sometimes a little too tender — it happens. Still good.)

Step 8 — Serve

Slice roast. Plate with veggies. Ladle sauce. Add parsley if you’re feeling fancy.

Take a breath. Taste. Smile.

Storage Options:

I swear this Instant Pot Balsamic Pot Roast tastes better the next day — the flavors kind of “settle in.”
Store in fridge 4 days. Freezes up to 3 months.

If reheating, add a splash of broth or water — it wakes everything up, kind of like coffee for pot roast.

Variations and Substitutions:

Here’s where you can get playful — cooking should feel fun, not rigid.

• Sweet potatoes instead of regular

• Parsnips instead of carrots

• Thyme instead of rosemary

• Add a splash of red wine if you’re feeling romantic

• Thicken the sauce with a cornstarch slurry (or don’t)

No judgment.

What to Serve with Instant Pot Balsamic Pot Roast?

Honestly, it’s almost a full meal on its own, but if you wanna bulk up the moment:

• Crusty bread to mop everything up

• A crisp Caesar or chopped salad

• Polenta — SO GOOD with the sauce

• Egg noodles

• Buttered green beans

Basically: cozy, simple sides.

Frequently Asked Questions:

Can I skip searing?
Sure, but searing gives flavor… so personally, I think it’s worth the 8 minutes.

Can I use a different cut than chuck roast?
Yeah — brisket or round roast works. Chuck just gives you that soft, pull-apart vibe.

Can I cook everything at once?
Technically… yes. But the veggies get mushy. And sad.

Sometimes, the best meals aren’t about perfection — they’re about how they make you feel.
And this Instant Pot Balsamic Pot Roast?
It’s cozy, slightly unpredictable, and deeply comforting… kind of like life.

If you make it, tell me — did it catch you by surprise the way it did me?

Keep the Flavor Coming – Try These:

Chocolate Peanut Butter Earthquake Cake

French Onion Chicken Bake

Rigatoni with Sausage, Tomatoes, and Zucchini

Instant Pot Balsamic Pot Roast

Prep Time 10 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 1 hour hr 55 minutes mins

A tender Instant Pot Balsamic Pot Roast made with seasoned chuck roast, onions, garlic, rosemary, potatoes, and carrots. Rich, savory, and completed in one pot for an elegant and comforting meal.

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6 Servings

Ingredients

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For the Pot Roast

• 1 2 1/2- to 3-pound boneless beef chuck roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 jumbo 12-ounce onion sliced
• 4 cloves garlic chopped
• 2 4-inch sprigs fresh rosemary
• 3/4 cup beef broth or vegetable broth
• 1/4 cup aged balsamic vinegar

For the Vegetables

• 1 1/2 pounds new potatoes Halve if over 1 1/2 inches in diameter; quarter if larger
• 1 pound baby carrots or regular carrots peeled and cut into 1/2-inch rounds

For Serving

• 1 tablespoon chopped fresh parsley optional

Cook ModePrevent your screen from going dark

Instructions

 

Prepare and Season the Roast

1. Pat the chuck roast dry thoroughly using paper towels. Season evenly on all sides with salt and ground black pepper.

Sear the Roast

1. Select the Sauté function on the Instant Pot. Heat the vegetable oil for approximately 3 minutes, until shimmering. Add the roast and sear for 4 minutes per side, or until deeply browned. Transfer to a separate dish.

Cook Aromatics

1. Add the sliced onions and 1/2 teaspoon salt to the pot. Sauté for approximately 3 minutes, until slightly softened. Add the chopped garlic and rosemary; sauté for 1 additional minute, until fragrant. Pour in the broth and balsamic vinegar. Scrape the bottom of the pot to release any browned bits.

Pressure Cook the Roast

1. Return the seared roast to the Instant Pot. Spoon a small amount of cooking liquid over the top.
2. Secure the lid in the Sealing position. Cancel Sauté and select Manual/Pressure Cook on High for 55 minutes.
3. The pot will take approximately 5 minutes to reach full pressure before cooking begins.

Natural Pressure Release

1. Upon completion, allow pressure to release naturally for a minimum of 15 minutes. Then switch the valve to Venting to release any remaining steam.
2. If desired, the roast may remain on Keep Warm for up to 10 hours.

Rest the Roast

1. Remove the roast from the pot using tongs and transfer to a cutting board. Tent lightly with foil to maintain warmth.

Strain Cooking Liquid

1. Strain the cooking liquid into a fat separator. Return strained aromatics to the Instant Pot. Once separated, add the liquid back into the pot and discard the fat. Remove and discard rosemary stems.

Cook the Vegetables

1. Return the inner pot to the Instant Pot base. Add potatoes and carrots.
2. Secure the lid in the Sealing position and pressure cook on High for 5 minutes. The pot may require approximately 15 minutes to return to pressure.

Quick Release

1. When cooking is complete, perform a quick pressure release by turning the valve to Venting.

Serve

1. Transfer vegetables to a serving dish. Taste the cooking liquid and adjust seasoning as necessary.
2. Remove any twine from the roast, then slice into 1/2-inch slices. Arrange the beef and vegetables on a serving platter. Spoon the cooking liquid over top and garnish with chopped parsley.

Notes

This Instant Pot Balsamic Pot Roast is naturally gluten-free when prepared with:

• Certified gluten-free balsamic vinegar
• Certified gluten-free broth

No flour is required in this recipe; therefore, no additional substitutions are needed. Always verify product labels to ensure gluten-free certification.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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