Instant Pot Moroccan Pot Roast Recipe

Instant Pot Moroccan Pot Roast is the absolute easiest way to bring the rich, exotic flavors of North Africa to your dinner table in a fraction of the time. Tender beef, vibrant vegetables, and a medley of warming spices come together in your trusty Instant Pot for a meal that tastes like hours of simmering—yet is weeknight doable!

Ingredients You’ll Need

This lineup of ingredients is surprisingly simple, yet each one plays a starring role. From the marbled beef that goes oh-so-tender, to the robust mix of Moroccan-inspired spices and naturally sweet veggies, each component adds layers of flavor and color to make your Instant Pot Moroccan Pot Roast truly special.

• Beef chuck roast: Look for well-marbled chuck roast—these fatty ribbons keep things ultra-juicy and tender in the Instant Pot.
• Olive oil: Adds richness and helps develop that crave-worthy sear on the meat.
• Sea salt & black pepper: Essential for seasoning and bringing out the natural flavors of the beef and veggies.
• Beef stock or broth: Gives you a deeply savory, satisfying sauce base—homemade or store-bought both work great.
• Tomato paste: Adds body, umami, and a subtle tang that brightens up the dish.
• Pumpkin pie spice: The secret shortcut! This blend brings cinnamon, nutmeg, and clove to the party for authentic Moroccan warmth.
• Cumin: Earthy and slightly smoky, cumin is a must for that unmistakable Moroccan aroma.
• Dry mustard powder: Just a touch adds depth and a gentle kick, balancing the sweetness in the dish.
• Cayenne pepper & sweet paprika: For a subtle, dancing heat and alluring color.
• Carrots & parsnips: Naturally sweet, they soak up all those glorious juices and turn silky-tender.
• Onions: Wedges of onion practically melt into the sauce, infusing everything with deep sweetness.
• Red bell peppers: Their bright flavor and color give the pot roast a burst of vibrancy.
• Cornstarch (optional): If you like a rich, glossy gravy, this thickener is your friend.
• Fresh cilantro (optional): For a final pop of green and garden-fresh flavor!

Variations

One of my favorite things about Instant Pot Moroccan Pot Roast is how endlessly customizable it is! Whether you’re working with what’s in your fridge or following dietary preferences, there are lots of ways to make this aromatic classic your own.

• Spice Swap: Sub in prepared Ras el hanout (found in most markets) for the pumpkin pie spice, cumin, mustard, and cayenne for an even deeper Moroccan flavor profile.
• Root Veggie Remix: Swap out parsnips for turnips, sweet potatoes, or even Yukon gold potatoes if you want to switch up the texture and sweetness.
• Milder or Spicier: Easily dial the heat up or down by adjusting the cayenne—add more for a bolder kick or leave it out if you’re cooking for spice-sensitive eaters.
• Whole30/Paleo-Friendly: Skip the cornstarch and use arrowroot to thicken, and check your beef broth label for added sugars.

How to Make Instant Pot Moroccan Pot Roast

Step 1: Season & Sear the Beef

Start by generously seasoning both sides of your beef chuck roast with sea salt and black pepper. Set your Instant Pot to sauté mode and heat the olive oil until it shimmers. Add the roast and let it sear for about 4 minutes per side—don’t skip this step! The golden crust deepens the flavor and gives that comforting, savory base to the pot roast.

Step 2: Deglaze the Pot

Once your roast has a lovely sear, transfer it to a plate. Pour a quarter cup of the beef stock into the pot and use a wooden spoon to scrape up every flavorful brown bit stuck on the bottom—these are pure gold for your sauce! Press “Cancel” to stop the sauté function.

Step 3: Build the Flavor

Whisk the remaining beef stock with tomato paste, pumpkin pie spice, cumin, dry mustard, cayenne, and sweet paprika. Nestle your seared roast back into the Instant Pot, then pour this spiced liquid over the top. Every drop will infuse the beef as it cooks to tender perfection.

Step 4: Pressure Cook the Beef

Lock the lid, set to “Pressure Cook” (or “Manual”) and adjust the timer to 60 minutes. In just an hour, what would normally take half a day is done—Instant Pot Moroccan Pot Roast magic! Let the pressure naturally release for a few minutes before moving to the next step.

Step 5: Add Veggies & Finish Cooking

Lift the lid (carefully!), then scatter the carrots, parsnips, red bell peppers, and onion wedges all around the roast. Secure the lid again and cook on high pressure for 10 more minutes, just until the veggies are tender but not mushy. Let the pot naturally release for another 10 minutes, then release any remaining pressure.

Step 6: Thicken the Gravy (Optional)

If you love a luscious, glossy gravy, simply whisk cornstarch with some cooking liquid and stir it back into the pot on “Sauté” mode. Stir until the gravy bubbles and thickens to your liking. Drizzle this over your beef and veggies—trust me, it’s irresistible.

How to Serve Instant Pot Moroccan Pot Roast

Garnishes

Top your Instant Pot Moroccan Pot Roast with a generous mound of chopped fresh cilantro for color and garden-brightness. For something extra-special, a sprinkle of pomegranate seeds or toasted almonds adds a crunch and visual wow factor worthy of a celebration.

Side Dishes

This pot roast is dreamy over a bed of fluffy couscous, brown rice, or creamy mashed potatoes—something to soak up every last drop of that velvety sauce. Serve with warmed flatbread or a bright cucumber salad to balance the rich, aromatic flavors.

Creative Ways to Present

Arrange the sliced beef over a colorful platter of roasted vegetables, drizzle with that sunshine-y gravy, and scatter herbs on top for a dramatic family-style centerpiece. Or, for casual gatherings, serve “pot roast bowls” so guests can build their own with rice, beef, veggies, and toppings buffet-style.

Make Ahead and Storage

Storing Leftovers

Completely cool the roast and vegetables before storing in an airtight container in the fridge for up to 3 days. The flavors deepen and meld overnight, so leftovers are extra delicious for lunch or a repeat dinner!

Freezing

If you want to stash away some Instant Pot Moroccan Pot Roast, simply portion into airtight, freezer-friendly containers and freeze for up to 3 months. For best texture, freeze the beef and veggies with some of the sauce to keep everything moist.

Reheating

To reheat, thaw leftovers overnight in the refrigerator. Warm gently in a covered dish in a 350°F oven, or microwave covered on medium until heated through. Add a splash of extra broth if needed to refresh the sauce.

FAQs

Final Thoughts

If you’ve been craving something cozy, colorful, and a little out-of-the-ordinary, Instant Pot Moroccan Pot Roast is calling your name. It’s a wonderful way to surprise your family or guests with minimal fuss and maximum flavor—don’t be surprised when it becomes your new go-to comfort dinner!

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