Instant Pot Roast Recipe With Wine: Pressure-Cooked Richness With Herb Depth

This Instant Pot roast transforms tough cuts into melt-in-your-mouth tenderness with minimal effort. The pressure cooker works magic, breaking down fibers while sealing in juices.

Red wine adds depth to the braising liquid, creating a rich sauce that soaks into every bite. Fresh herbs and aromatic vegetables build layers of flavor without complex techniques.

You’ll achieve fall-apart texture in under 2 hours, with most of that time hands-off. The result is a restaurant-quality dish that tastes like it simmered all day.

Ideal for Sunday suppers or impressive weeknight dinners. Here’s how to make it perfectly every time.

Ingredients for Instant Pot Roast Recipe with Wine

Pressure cooker magic starts with chuck roast, wine, and aromatics for deep, layered flavor.

The chuck roast is non-negotiable here—look for good marbling at Costco or your butcher. It’s the connective tissue that breaks down into that melt-in-your-mouth texture. Wine matters too: Cabernet Sauvignon or Merlot (dry, bold) adds the right depth. Skip the cooking wine—it’s salted and harsh. If you’ve got a Trader Joe’s nearby, their Charles Shaw is a solid budget pick.

No red wine? Extra beef broth with 1 tbsp balsamic vinegar mimics the acidity. Fresh herbs are ideal, but dried work at one-third the amount. For the carrots and celery, pre-cut mirepoix from the store saves time (no shame). Tomato paste in a tube? Perfect—no waste, keeps for months. Skip the flour? Cornstarch works too, but whisk it in at the end.

This tastes even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. Pro tip: shred the leftovers for sandwiches (the sauce soaks in beautifully).

Step-by-Step Instructions for Instant Pot Roast With Wine

Here’s the method I use for fall-apart tender meat with rich, wine-infused sauce.

Step 1: Sear and Season the Chuck Roast

Set your Instant Pot to the Sauté function and add the 2 tbsp olive oil. While it heats, pat the 3 lb chuck roast dry with paper towels—this ensures a good sear rather than steaming. Season all sides generously with the 1.5 tsp kosher salt and 1 tsp black pepper.

Once the oil shimmers, sear the chuck roast for 3-4 minutes per side until deeply browned. You’re building flavor here, so don’t rush. The meat should release easily when it’s ready to flip. Transfer the roast to a plate and set aside.

Step 2: Build the Aromatic Base

In the same pot, add the 2 whole yellow onions, 3 whole carrots, and 3 whole celery stalks. Sauté for 4-5 minutes until the onions begin to soften and the edges of the vegetables brown slightly. This step deepens the flavor of the final sauce.

Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. This removes the raw taste and enhances its umami contribution. Add the 5 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it burn.

Step 3: Deglaze and Pressure Cook

Pour in the 1 cup red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits, called fond, are packed with flavor. Let the wine simmer for 2-3 minutes until it reduces by about half.

Return the chuck roast to the pot along with any accumulated juices. Add the 1.5 cups beef broth, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, and 1 whole bay leaf. Secure the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes.

Step 4: Thicken the Sauce and Finish

Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. Carefully remove the lid and transfer the chuck roast to a cutting board.

Skimming excess fat from the surface of the sauce, then stir in the 2 tbsp all-purpose flour to thicken it. Simmer on the Sauté function for 3-4 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning if needed. Serve the roast sliced or shredded with the rich, herb-infused sauce spooned over the top.

Health Benefits of This instant pot roast recipe with wine

Protein Powerhouse

This dish delivers a serious protein punch with the 3 lb chuck roast providing about 45g of protein per serving. Protein is essential for muscle repair and keeps you feeling full and satisfied for hours after eating. 💪

Iron Richness

Beef is one of the best dietary sources of heme iron, which your body absorbs more easily than plant-based iron. A single serving provides about 20% of your daily iron needs, helping prevent fatigue and supporting energy levels.

B Vitamin Boost

The chuck roast is packed with B vitamins, including B12, niacin, and riboflavin. These nutrients support metabolism, brain function, and red blood cell production. I always feel more energized after enjoying this hearty meal.

Antioxidant Vegetables

Carrots, onions, and celery contribute vitamin C, beta-carotene, and other antioxidants. These compounds help combat inflammation and support immune function, making this dish as nourishing as it is delicious. 🥕

Bone Health Support

The wine in this recipe provides polyphenols that may support heart health, while the beef offers zinc and phosphorus—minerals crucial for maintaining strong bones and teeth.

Low-Carb Friendly

With only 2 tbsp all-purpose flour in the entire recipe, this remains a relatively low-carb option. Most of the carbs come from the vegetables, which also provide fiber for digestive health.

Frequently Asked Questions