Instant Pot Guinness Pot Roast Recipe

This Instant Pot Guinness Pot Roast is an easy way to make tender, flavorful beef without spending all day in the kitchen. Chuck roast cooks under pressure with onions, beef broth, Worcestershire sauce, and Guinness stout for a rich, savory cooking liquid.

Prep Time15

Cook Time1

Releasing Pressure20

Total Time1 35

Course: Dinner

Cuisine: American

Keyword: beef recipe, dinner recipe, Instapot Recipe, roast beef recipe

Servings: Servings

Calories: 455kcal

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Kitchen Essentials

Instant Pot

Grey Dinnerware

Ingredients

2 Pounds Beef Chuck Roast
2 Teaspoons Salt
1 Teaspoon Black Pepper
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
½ Teaspoon Dried Oregano
1 Teaspoon Garlic Powder
1 Medium Yellow Onion diced
1 Cup Beef Broth
2 Tablespoons Worcestershire Sauce
1 Cup Guinness Stout Beer

Instructions

Season the beef. Pat the chuck roast dry with paper towels. Season all sides with the salt, black pepper, thyme, rosemary, oregano, and garlic powder.
2 Pounds Beef Chuck Roast, 2 Teaspoons Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Dried Thyme, 1 Teaspoon Dried Rosemary, ½ Teaspoon Dried Oregano, 1 Teaspoon Garlic Powder
Sear the roast. Set the Instant Pot to Sauté mode on high. Once hot, add the roast and sear for 4–5 minutes per side until a deep golden-brown crust forms. Transfer the beef to a plate.
Sauté the onions. Add the diced onion to the pot and cook for 3–4 minutes, stirring occasionally, until softened.
1 Medium Yellow Onion
Deglaze the pot. Turn off Sauté. Pour in the beef broth and Guinness, then use a wooden spoon to scrape all the browned bits from the bottom of the pot. This step helps prevent the Instant Pot's Burn warning. Stir in the Worcestershire sauce.
1 Cup Beef Broth, 2 Tablespoons Worcestershire Sauce, 1 Cup Guinness Stout Beer
Add the beef. Return the seared roast to the pot, nestling it into the cooking liquid and onions.
Pressure cook. Secure the lid and set the valve to Sealing. Select Pressure Cook or Manual on High Pressure for 60 minutes.
Release the pressure. When cooking is complete, allow a natural pressure release for 20 minutes. Carefully release any remaining pressure by turning the valve to vent before opening the lid. (following your Instant Pot's instructions).
Shred the beef. Transfer the roast to a cutting board. Remove any large pieces of fat, then shred the beef using two forks.
Place the shredded beef back into the cooking liquid and stir to coat. Let it sit for a few minutes to absorb the flavors before serving.

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Notes

Optional Guinness Gravy

You can turn the remaining cooking liquid into a thicker gravy.

Remove the shredded beef from the Instant Pot and set it aside.
Select Sauté and bring the cooking liquid to a gentle simmer.
In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
Slowly whisk the slurry into the simmering liquid.
Cook for 2–3 minutes, stirring frequently, until the gravy thickens. If it becomes too thick, add a little beef broth.
Return the shredded beef to the gravy or spoon the gravy over the beef when serving.

Tips for the Best Results

Choose chuck roast. This cut has enough connective tissue and marbling to become tender during pressure cooking.
Sear for Flavor. Browning the meat develops flavor that carries through the entire dish.
Scrape the bottom well. Make sure all the browned bits are loosened before pressure cooking to help avoid a Burn warning.
Allow time for natural release. The 20-minute natural release helps the cooking process finish gradually.
Check for tenderness. The beef should pull apart easily with two forks. If it is still tough, pressure cook it for another 10–15 minutes, followed by another natural release.

Nutrition