This easy Keto Instant Pot Roast recipe takes an inexpensive cut of chuck roast and turns it into a low carb, fall-apart-tender beef dinner made in less than an hour.

tender and juicy Instant Pot Roast Beef

Keto Instant Pot Roast

If you’re like me and you’re eating keto but you’re feeding other family members who still love carbs this easy Keto Instant Pot Roast is the answer! You start with a piece of inexpensive chuck roast, add herbs and spices, a few vegetables, beef broth, and red wine and after cooking it in an Instant Pot for 30 minutes you end up with a tender, juicy, chuck roast cooked to perfection.

It’s a classic comfort food recipe and by reducing the amount of carrots and onion, and eliminating the potatoes completely, it becomes a delicious keto dinner recipe that everyone in the family can enjoy.

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Instant Pot Roast Beef is an quick and easy dinner for the family

What is the Best Cut of Meat to Use for a Pot Roast?

The best cuts of beef for a pot roast are the tough ones. These tough cuts of meat are more muscular with connective tissue in them that breaks down as you cook it low and slow (well not so slow in a pressure cooker!) until the meat is perfectly tender and falling apart.

These cuts include:

  • Chuck roast, cut from the shoulder and neck region. Also called the chuck shoulder or shoulder steak.
  • Brisket from the lower chest area.
  • Round roast cut from the rear leg area. This is sometimes called rump roast or bottom round roast.
how to make Instant Pot Roast Beef

The Key to a Flavorful Roast is…

A dry rub! That’s right, a simple mixture of salt, onion powder, garlic powder, and Italian seasoning mixed together and rubbed over the chuck roast before browning it adds lots of extra flavor to the beef.

How to Make Pot Roast in the Instant Pot:

  1. Set your Instant Pot to SAUTE and add olive oil. Place your seasoned chuck roast pieces in the pot and brown on each side for 2 minutes. Remove the browned meat and set aside. 
  2. Leave the Instant Pot on saute. Add the red wine and cook for 5 minutes.
  3. Add the beef broth, tomato paste, and Worcestershire to the pot and whisk together with the red wine.
  4. Place the browned beef in the liquid in the pot with the carrots, onion, and garlic.
  5. Lock the lid into place and set the valve to SEALING. Set to HIGH PRESSURE for 40 minutes. 
  6. When the timer goes off press CANCEL and let it do a natural pressure release for 10 minutes. After 10 minutes move the valve to VENTING to release the remaining pressure.
  7. Remove the cooked beef from the liquid and set aside. Strain the liquid through a fine mesh strainer to remove the vegetables. 
keto Instant Pot Roast Beef

Do I have to Use Wine?

If you don’t want to use wine in this recipe you can substitute with 2 additional tablespoons of tomato paste and 1 additional cup of beef broth. Add them to the other tomato paste and beef broth in the recipe and skip the instructions for the wine.

I do highly recommend you give the wine a chance though. It adds a different level of flavor to the roast.

What to Serve with Keto Pot Roast?

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Servings: 6
Prep Time: 10 mins
Cook Time: 1 hr 7 mins
Total Time: 1 hr 17 mins

Instant Pot Roast Beef

This easy Keto Instant Pot Roast recipe takes an inexpensive cut of chuck roast and turns it into a low carb, fall-apart-tender beef dinner made in about an hour.

Ingredients

Instructions

  • Cut the chuck roast into 1 pound portions.
  • In a small bowl combine the Italian seasoning, onion powder, garlic powder, and Kosher salt.
  • Rub the seasoning mixture over the beef.
  • Set your Instant Pot to SAUTE and add olive oil. Place your seasoned chuck roast pieces in the pot and brown on each side for 2 minutes. Remove the browned meat and set aside.
  • Leave the Instant Pot on saute. Add the red wine and cook for 5 minutes.
  • Add the beef broth, tomato paste, and Worcestershire to the pot and whisk together with the red wine.
  • Place the browned beef in the liquid in the pot with the carrots, onion, and garlic.
  • Lock the lid into place and set the valve to SEALING. Set to HIGH PRESSURE for 40 minutes.
  • When the timer goes off press CANCEL and let it do a natural pressure release for 10 minutes. After 10 minutes move the valve to VENTING to release the remaining pressure.
  • Remove the cooked beef from the liquid and set aside. Strain the liquid through a fine mesh strainer to remove the vegetables.

Nutrition

Serving: 0.5pound, Calories: 473kcal, Carbohydrates: 5g, Protein: 45g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 156mg, Sodium: 927mg, Potassium: 944mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1780IU, Vitamin C: 3mg, Calcium: 67mg, Iron: 6mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell