Instant Pot Pot Roast Recipe With Cream Of Mushroom Soup: Velvety Gravy With Melted Beef

This proven method delivers melt-in-your-mouth pot roast with rich mushroom gravy in a fraction of the time.

Using an Instant Pot transforms tough beef cuts into tender perfection while the cream of mushroom soup creates a velvety sauce that coats every bite. The pressure cooking process locks in flavors that would normally take hours to develop.

The result is fall-apart beef with carrots and potatoes that soak up the savory gravy. Every element comes together in one pot for minimal cleanup.

This approach maintains traditional flavor profiles while leveraging modern convenience. The technique ensures consistent results with far less effort than stovetop or oven methods.

Ingredients for Instant Pot Pot Roast Recipe with Cream of Mushroom Soup

Tender beef, hearty veggies, and a creamy mushroom gravy come together in one pot.

The chuck roast is non-negotiable for that fall-apart texture. Costco or Whole Foods have well-marbled options, but any supermarket chuck works—look for visible fat streaks. The potatoes should be Yukon Gold (the waxy kind holds up under pressure). Trader Joe’s has pre-trimmed carrots if you’re short on time. Always check the soup label—some brands add unnecessary preservatives.

No cream of mushroom soup? Cream of chicken (not vegan, but works) or a mix of mushroom broth plus heavy cream gets close. Swap Yukon Golds for red potatoes if needed, but avoid russets (they turn to mush). One-third the amount of fresh herbs can replace dried. Worcestershire is key for depth—if you’re out, add an extra tsp of soy sauce.

The roast tastes even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. Reheat in the microwave or on the stove with a splash of broth to thin the gravy.

Instructions

These straightforward steps ensure tender beef with rich, velvety gravy every time.

Step 1: Sear the Chuck Roast

Set your Instant Pot to the “Sauté” function on high heat and add the 1 tbsp Olive Oil. Once the oil shimmers, add the 3 lb Chuck Roast, searing on all sides for 3-4 minutes per side until deeply browned. This creates a flavorful fond that enhances the gravy.

Season the roast with the 1.5 tsp Salt and 1 tsp Black Pepper during searing. Remove the roast and set it aside—it should have a rich, caramelized crust.

Step 2: Sauté the Aromatics

In the same pot, add the chopped 1 whole Yellow Onion, 4 whole Carrots, and 1.5 lb Yukon Gold Potatoes. Sauté for 3-4 minutes until the onion begins to soften. Then add the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

This step builds depth of flavor before pressure cooking. The vegetables should start to develop a slight golden edge but not brown completely.

Step 3: Deglaze and Pressure Cook

Pour in the 2 tbsp Worcestershire Sauce and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the 2 cups Beef Broth, 1 can Cream of Mushroom Soup, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, and 1 piece Bay Leaf. Stir to combine, ensuring nothing sticks to the bottom.

Return the seared roast to the pot, submerging it in the liquid. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes. The beef should become fork-tender while the gravy thickens beautifully.

Step 4: Release Pressure and Serve

Allow the pressure to release naturally for 15 minutes, then switch the valve to “Venting” to release any remaining pressure. Remove the lid and discard the bay leaf. The roast should fall apart easily when tested with a fork.

Transfer the chuck roast to a serving platter and arrange the vegetables around it. Spoon the velvety gravy over the top and serve immediately. The beef will be melt-in-your-mouth tender, and the gravy will have a rich, savory depth from the cream of mushroom soup.

Storing and Reheating instant pot pot roast recipe with cream of mushroom soup

Refrigerator Storage

Let your pot roast cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids to prevent leaks. Store in the fridge at 40°F or below for up to 4 days. The flavors meld beautifully overnight. ❄️

Freezer Storage

This dish freezes well for up to 3 months without losing quality. Portion into quart-size freezer bags for easy reheating. Leave 1 inch of headspace to allow for expansion, and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

Transfer the roast and gravy to a heavy pot, add ¼ cup beef broth to thin the sauce, and warm over medium-low heat for 10-15 minutes. Stir occasionally to prevent sticking. The gravy will thicken as it reheats. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of broth if the gravy seems thick.

Gravy Refresh

If the gravy separates during storage, whisk in 1 tbsp cold water or broth while reheating. This brings it back to that velvety consistency. I always taste and adjust seasoning with a pinch of salt or pepper if needed.

Frequently Asked Questions