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Instant Pot Dilled Pot Roast

Melt-in-your-mouth delicious Instant Pot Dilled Pot Roast! I don’t make any other pot roast as this is for us the best pot roast ever! The dilled sour cream gravy brings this over the top and there are only a few ingredients to make this. A sure winner!

Course Main Course
Cuisine American
Keyword Beef, Dinner, Instant Pot, Pot Roast
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Manila Spoon


  • 2 tbsp cooking oil
  • 3 lb beef chuck roast
  • salt, to taste
  • pepper, to taste
  • 1-2 tsp dill weed, or to taste
  • 3 tbsp rice vinegar
  • 1/4 cup water
  • 3 tbsp. flour (or cornstarch diluted with water for gluten-free option)
  • 1 cup sour cream


  1. Turn the instant pot on then select Sauté. Heat the oil. As it heats up,  generously season the beef chuck roast with salt and pepper. Place the seasoned beef in the instant pot once it's hot and sear all over. As you turn the beef to sear, sprinkle with the dill weed. 

  2. Add the vinegar and water to the pot. Cover the instant pot and secure the lid (make sure it's on sealing position). Select Manual and cook on high for 60-70 minutes. I do mine at exactly 70 minutes because I want to the meat to be super tender. Once done, allow a natural release. Carefully remove the lid and transfer the meat to a dish and keep warm. 

  3. Choose the Sauté function again. Add the sour cream and the flour, stir, then allow to simmer until the gravy thickens to your liking. Taste and adjust seasoning, if desired. Serve the pot roast with the gravy on the side.