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tender and juicy Instant Pot Roast Beef

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.
Prep Time 10 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 17 minutes
Servings 6
Calories 473kcal
Author Kat Jeter & Melinda Caldwell



  • 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.


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