Instant Pot Pot Roast and Potatoes

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters! 

Instant Pot Pot Roast and Potatoes | lecremedelacrumb.com

Have you joined the instant pot craze??

I put it off, like I usually do with new kitchen gadgets, because I was afraid it was a funky trend that would fizzle out but after friends raving non stop about theirs, I broke down and got myself one.

I’m obsessed! Where has this thing been all of my life?

And just to clear things up, I say “Instant Pot” because that’s the brand that I own and is most familiar with everyone, but these recipes are not sponsored by the brand in any way and any pressure cooker will do just fine! I don’t care what brand it is, just get your hands on one pronto. It’s seriously takes one pot cooking to a whole new level of awesome.

Instant Pot Pot Roast and Potatoes | lecremedelacrumb.com

Pot roast is one of my absolute favorite childhood meals.

My mother made a beef pot roast with potatoes, carrots, and homemade gravy almost every single Sunday and I never got sick of it. I still ask for it from time to time when we go visit my parents for Sunday dinner because it takes me back in so many ways, and it’s just plain good food.

My mother always used a ginormous black speckled roasting pan with a lid to make her roast in the oven and it came out perfect every time, great flavor, tender, and easy to shred. I took her recipe and tweaked it to make this instant pot version and it is everything I dreamed it would be.

That instant pot works some serious magic, you guys.

Rather than roasting your beef for hours and hours all day, you only need about an hour and a half to get from start to finish on this recipe and I promise you the meat comes out just as juicy and tender as if it were slow roasted for days. That is the magic of pressure cooking at it’s finest!

Instant Pot Pot Roast and Potatoes | lecremedelacrumb.com

Can you cook a roast in a pressure cooker?

  • Yes! Cooking a juicy and tender roast in a pressure cooker is possible and so easy. Just season the meat, cover with beef broth, and set your pressure cooker. When it’s done, your meat will be flavorful and easy to shred. Absolute perfection.

How long do you cook a roast in an instant pot?

  • The time you will need to cook a roast in an instant pot varies depending on the size of your roast and whether it is thawed or frozen.
  • For a thawed 3-5 pound roast it will need 60-80 minutes on high. For a frozen roast of the same size, you’ll need to add about 20-30 minutes to the cooking time.

Instant Pot Pot Roast and Potatoes | lecremedelacrumb.com

How do you cook a roast in an instant pot?

  • To cook a roast in an instant pot, first season the meat generously on all sides.
  • Add oil to the pot and set to the saute setting. Sear meat on all sides, then set the pressure cook setting on high.
  • Add beef broth along with potatoes, onions, and carrots if desired, cover, and cook.
  • Once finished cooking do a natural release for 10 minutes, then a quick release until the float valve goes down.
  • Remove lid, transfer roast and veggies to a platter, and shred the roast.

That’s all there is to it! Now read on to find out what people have to say about this revolutionary way to cook your favorite Sunday dish, the famous Pot Roast.

Instant Pot Pot Roast and Potatoes | lecremedelacrumb.com

What people are saying about this Instant Pot Pot Roast and Potatoes

“I have tried many instant pot pot roast recipes but this is definitely “The One”. My whole family loved it and it was so easy!” – Joan

 “It was SOOOO delicious I ate three helpings of it, and that is something I never do… I am absolutely one of your biggest fans now. I’ve already raved about, and shared your fabulous instructions and recipe with many family members and friends.” -Sharon

“Reminds me of my moms pot roast yum yum yum.” – Leslie

“Best pot roast ever. A friend who is a foodie and owns multiple dining establishments raved about it. Thanks for the recipe. It was great.” – Nikolai

“THIS was a huge hit with us! Everyone literally slurped down the gravy. The extra broth makes a fabulous french onion soup! Thanks for the great pot roast recipe!” – Lisa

Instant Pot Pot Roast and Potatoes | lecremedelacrumb.com
4.72 from 35 votes
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Instant Pot Pot Roast and Potatoes

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4 people
Author Tiffany

Ingredients

  • 1 3-5 pound beef chuck roast see notes for instructions from frozen
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1 pound baby red potatoes
  • 4 large carrots, chopped into large chunks see note for using baby carrots
  • 1 large yellow onion, chopped
  • 4 cups beef broth
  • 2 tablespoons worcestershire sauce
  • 1/4 cup water
  • 2 tablespoons corn starch

Instructions

  1. Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides. 

  2. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. 

  3. Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. 

  4. When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. 

  5. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 

  6. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

Recipe Notes

  1. If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes. 
  2. The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step. 

 

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Comments

This is in the instant pot now! Thanks so much for such a great recipe! It smells deliCious!

    I hope you love it as much as we do! Definitely my new favorite way to cook a roast!! 🙂

      Will the veggies be too mushy cooking for that long? should I wait to put them in maybe 20 minutes later instead of at the beginning?

        Check the notes section at the bottom for further instructions on this 🙂

        Just made this and it was great but all my vegies were super mushy. Would definitely add them all later next time. Delicious still though

Thank you! I Bought mY instant pot 3 weeks ago and i just made this for w second time.

Looks great, and imcant wait to try it. What setting do use use kn the newer instaNTpot whe cooking thenroast?

    I used “pressure cook” on high! 🙂

this is the first meal I made in my Instant Pot. Turned out very good. Definitely will make again.

    Glad you loved it!

Made this for dinner last night. It smelled amazing, and the roast was delicious. I had a 3 lb roast, and used baby gold potatoes and carrots cut into large chunks. I cooked it for 60 minutes on high pressure, andThe roast was great, but the veggies got really mushy. Also, I considered just using 1 cup of broth, but followed the recipe and used 4… It was way too much broth and I feel like it diluted the flavor. I’ll make this again using only one cup of broth, and adding the veggies later.

    I agree, Denise. 4 cups was wayyyy too much broth. Deluted the flavor. I would add the addl broth afterward to make the gravy.

CAn this be done in a crock pot? My kitchen is way too small to add another applance?

    Clarice, the instant pot has many functions. It has a crock pot setting.

I have your page bookmarked. I love all your reciepes

    Best compliment! Thank you for following along!!

I dont have a pressure cooker. Can i cook the pot roast on top of the stove? How long will it take?

I have tried many instant pot pot roast recipes but this is definitely “the OnE”. my whole family loved it and it was so easy! I took some advise from the comments, however, and only added 1 cup of broth for the cooking liquid and that was plenty. Thank you! I will be using your website again!!

    This is definitely a favorite in my house! Glad it was enjoyed by everyone!

iF USING BABY CARROTS AND PUTTING THEM IN LAST, SHOULD i DO NATURAL VENT OR qUICK VENT BEFORE ADDING THEM in AND AT THE END?

    Tony- do a quick vent when you’re going to add the baby carrots!

      Tony: Don’t use baby carrots. If you quick vent then re-pressurize it might toghen the roast.

        I did the baby carrots and the roast was just fine.

I made this last weekend. It was really delicious.

    Hi Shane, so happy to hear that you loved this!

Do you HAVe recommendations for how to make this in a crock pot?

    Hi Lisa- I have a slow cooker beef roast recipe on here! Search “slow cooker beef roast”. That should help you out!

Hello, My name is Susan I bought the Duo Mini instant pot and have this cooking now i can’t wait to see how it TUrns out.

Thank you For the recipe. This was my first meal cooked in the instant pot! My roast was a little smaller than 3 pounds – i added the large carrots in chunks and baby gold potatos aNd the full 4 cups of Broth. The meat was great but veggies mushy and something tasted bitter… did I overcook the veggies? Just wondering what I did wrong to make it have a sort if bitter taste!! Thank you!

    If the vegetables came out too mushy they were probably overcooked!

For the meat, is that 13 to 15 lbs? What if I just wanted to make 5 LBS?

    Nevermind. I See now.. haha

I used this recipe on a Chuck roast last night in our Insta pot and the results were delicious!
A 3 pound rib cut roast, fingering potatoes, baby carrots and onion became a gourmet meal!

    My mouth is watering just thinking of that! Sounds so delicious. I am so glad that you loved it!

Tried this recipe with a 2.33 pound chuck roast and it was the toughest roast I’ve ever had. Did 60 minutes and the veggies were perfect but the roast sadly went in the trash. Where did i go wrong? Too long for that small of a roast? I DEFINITELY couldn’t shred the roast or even cut it it was so tough.

    Hi Neal- I am bummed your roast didn’t turn out. I think that you perhaps didn’t cook it long enough. My advice for next time would be to add another 30 minutes. It’s tricky with the instant pot sometimes, but I definitely don’t think your meat was over cooked!

      I Had the same problem my roast was tough and my broth never thickened to gravy after the corn starch. I think next time I will cook it longer with less broth. New to this, trying to figure it all out!

        Hi Jackie- sorry to hear that your roast was tough! My guess is that more cooking time will help resolve that issue!! Thanks for your feedback, even when you weren’t super pleased!

    Same Here. I used the same cut and size roast i Always have in my crock but it was very tough

made this last night. Followed directions with exception of dropping the 1/4 cup water and added a cup of red wine. best pot roast ever. friend who is a foodie and own multiple dining establishments raved about it. thanks for the recipe. it was great.

    That sounds like a great substitution! Good job! Thanks for sharing! Happy to hear that you loved this recipe!

I made this and added the carrots And potatoes after the roast was removed. I cooked the VEGGIEs in the beef broth left in the pot. Then I made gravy. Reminds me of my moms pot rOastyum yum yum.

    GREAT idea! I bet that was so delicious!! I love when I can recreate one of my mothers best dishes- so, I get what you’re saying! 🙂 Thanks for sharing, Leslie!

    How did you keep te roast hot while repressurizing the veggies?

I only put in one half amount of beef broth (2 cups) and still had too much liquid. But still good. Sorry about caps computer problem? Potatoes were slightly mushy too.

I made this a week ago and everyone loved it. The only thing I did differently was i used Montreal wet rub instead of any other SPICES Prior to Browning it on saute function. Love instant pot and LOVE this recipe!

    Sounds delicious to me! Thanks for sharing your idea, Dee! So happy to hear that you loved it!

My chuck roast is only 1.5 lbs. Wondering How I should adjust this recipe?

    I would keep it all the same! Even the time- the roast will just come out more tender and juicy! I hope that you love it!

Would a rump roast work in this recipe? that is what i have on hand to cook

    Hi Jill- that should be fine! Hope you love it!

On your Pot Roast and PotAtoes recipe, it was fantastic! In mY opinion it is a basic recIpe that can be modiFied according to your taste. You can modify your basic rub to a more complex one like Rudy’s brisket rub or Stubb’s Dry rub. I would also add 4 stalks of celery, 8oz of pOrcini mishrooms, and 1cup of cherry Tomatoes. I followed the recIpe instructions and they are right on. If adding exTra ingredients there is no need to add more liquid. There are also several types of chuck roast and i feel that any type will work with this recipe. We will use this recipe again and again! Thank you Tiffany!

    Happy to hear that you loved it! Thanks for your great feedback! 🙂

Looks great, can’t wait to try.I only cook for one person so roast as other ingredients will be much smaller. Will I need to adjust my cook time? Thx

    Hi Mike- Not sure how big your roast is but if it is about 1 1/2-2 lbs you should just be able to keep it all the same. If anything, it should come out more juicy and tender! I hope you love this recipe!

FIrst potroast i have ever made. My mom, friends and kids loved it! Thank you for the recipe!

    Yay!! I love this! Way to go on trying out something completely brand new in the kitchen! I am so happy to hear that you guys loved it! Thanks for sharing!

I got my instant pot as a christmas gift, and have relied on the internet to provide me with recipes and how-to’s. Thank you so much for supplying this recipe for all of us instant pot newbies!

    I hope that you love it! Way to go on trying all the new things with your instant pot! You will catch on quick and learn to love it!! 🙂

Very good recipe, I definately recommend adding veggies in the last 15 mins of cooking mine turned out nicely this way. And if i were to make again i might try with half the broth to see how it turns out. you have so much At the end and i am unsure as to what to do with IT. 🙂 Very Good THOUGH.

    So happy that you loved it! Thanks for sharing your input. 🙂

amazing! by far the best pot roast i have ever had!

    Erin- This makes me so happy! I am so excited that you’ve loved this so much! Thanks!! 🙂

THIS was a huge hit with us! Everyone literally slurped down the gravy 🙂 I used a 2.5lb roast and it was perfectly done, baby carrots and all. one subscriber asked what to do with the 4 or 5 cups of leftover broth, and i can tell you it makes a fabulous french onion soup! Thanks for the great pot roast recipe!

    Lisa- GREAT idea for the leftover broth!!! That sounds SO delicious! Gosh, I think I need to try that. Glad that you all loved it!!

Dear Tiffany,
Wow! That IS DEFINITELY THE DEFINITION OF YOUR RECIPE. i AM NOT EXCEPTIONALLY KNOWLEDGEABLE ABOUT THE ADVANCED USE OF MY INSTANT POT. sO, i DID AN INTERNET SEARCH FOR An iNSTANT pOT rOAST BEEF RECIPE. OF THE FOUR i PRINTED, YOUR’S APPEALED MOST TO ME, SO i CHOSE TO TRY YOUR RECIPE FIRST. i NEED TO PREFACE MY NEXT COMMENTS BY SAYING, i FIND IT FRUSTRATING AND UNTRUE OF EVALUATIONS by PERSONS WHO JUDGE a RECIPE, AFTER CHANGING THIS AND THAT to their personal tastes. I mean, what did you think of the exact recipe? Can you recommend it? Was it good? I do not care your thoughts about it after your numerous alterations. So make as stated or keep your evaluation to yourself! i CHOOSE TO TRY A RECIPE EXACTLY AS STATED AND THEN GIVE MY OPINION ON THE RECIPE. pEOPLE WHO ALTER A RECIPE SHOULD NOT BE EVALUATING A RECIPE. tHAT BEING SAID, as i KNOW THAT SMOKED PAPRIKA ADDS “HEAT” TO A RECIPE, and though I’m not a huge fan of spicy food, i WANTED TO SEE/KNOW WHAT WOULD HAPPEN IF i FOLLOWED YOUR RECIPE TO THE LETTER. wELL, hOLY MOLY! wHEN THE DISH WAS COMPLETE, i WAS SO GRATIFIED AND AMAZED BY THE beautiful visual appearance alone! So much so, I even took a photo of the “after the lid came off.” So then, I followed the recipe to a “T” and it was soooo delicious I ate three helpings of it, and that is something I never do. In fact getting through even one helping at my advanced age is rare. By the way, leftovers the next day were unbelievably even better. I want you to know by following your recipe to the letter, I learned a few “tricks” I did not know about my IP. So, though I realize this is a very lengthy comment, I was so impressed by your step by step instructions which also added greatly to my success in producing this delicious dish, I felt it necessary to give all the “whys and wherefores”! Thank you so much, I am absolutely one of your biggest fans now. I’ve already raved about, and shared your fabulous instructions and recipe with many family members and friends. thank you so very much!

    Hi Sharon! I am SO happy to hear that you loved this pot roast dish so much!! You would be surprised how many readers don’t follow a recipe as is! 😉 Glad that you learned a few new tricks from me as well! Thanks for spreading the great word!!!

Just love this roast, it always turns out great! The meat is tender and flavorful without the vegetables being mush.
The only alteration we do is add cellery.

I absolutely Found this to be the best pot roast, I foLlowed the recipe and used the red potatoes with skinS which cooked perfectly. I had to peel and add russet to have enough and they did come out softer. I had way too much liquid to make the gravY, i will try 2 cups next time. Maybe 4 cups was a typo. Thanks so much, yummy!

    Hi Connie- So happy to hear that you are in love with this pot roast recipe! The instant pot is so fun, isn’t it?! Thanks for sharing!

This was really good. I didn’t have beef broth but used chicken broth. It was very good! 2 and 3/4 lbs roast for 45 min, quick pressure release them added baby carrots.

    Glad to hear that it turned out well for you!! Aren’t Instant Pot’s so fun!!? Happy to hear you loved it! Thanks, Steve!

    Glad to hear chicken broth was still tasty bc that’s what i’ll be trying this evenIng (no beef broth on hand). My roast is 2.2 lbs, but other comments say the 60 min should be fine and maybe Make it more tender, so i’ll Try That.

Is this supposed to be boneless. I have a 4 lb bone-in roast. Will this work?

    Hi Cathy- Bone in should be just fine! Hope you love it! Thanks!

Yummy. I love my instant pot. Thanks for another keeper recipe

    Aren’t they so fun to use once you get the hang of it?! 🙂

Yep, its in the pot. Looking forward to a pot roast on a warm summers eve.

    I hope that you enjoyed your meal! 🙂

This turned out too touGh to tear apart even with my hands. Is there something i couldve done wrong To Make This happen? I followed the recipe exactly, could it have just been a bad cut of meat?

    Hi Sonya- I think you may have needed to increase the cooking time in the instant pot! I feel that I have had more success when I have tough meat if I put in back in for more time! Perhaps it was the cut of meat- but next time, try some more time!

This turnd out too tough to pull apart Even with my hands. Is there something i couldve done wrong for this to happen? I Followed the recipe exactly! Is it possible it was a bad cut of meat?

What size instapot does this recipe work in?

    Hi Tamar- I use an 8 qt Instant Pot- depending on the size of your roast, you may be able to get away with a 6 qt!

      If i have a 3.5 lb roast should it be fine?

        Yes! It should work out great with this recipe.

I just made this with a 4lb roast. I used 3 cups of broth, no carrots because I didn’t have any and did the high pressure cooking for 70 minutes. the roast came out perfect.

    Yes! I am so happy to hear it turned out perfectly for you!! Glad you enjoyed! 🙂

I’m using My my instant pot for the first time tonight and I’m using this recipe which looked very good – I’m i’m assuming that 60 minutes will probably work for a 2.3 lb ROAST BUT I’m wondering if Iam supposed to add additional time for the pot to reach the intended pressure?

    Hi Cindy- super excited to hear that you used your Instant Pot for the first time on this recipe! Hoping it turned out great for you! The time I stated is what time is left for cooking after the pot reaches pressure. It will calcite it according if you set the time for 60 minutes- the clock will start once its reached its correct pressure.

can i use my crock pot express cooker for this

    Hi Jasmine- I personally have not used a Crock Pot Express for cooking- but I think it should work out the same! Definitely let me know if you give this a try! Hope that you love it! 🙂

Just made this I’m my 6 qt instapot. Just a few tweaks:
I thought the liquid seemed like too much, so kept the Worcestershire sauce ratio but decreased the beef broth to 1 3/4 cups and added 1/4 cup of red wine.

I had a 2.3 lb. Chuck roast that seared perfectly in the pot as directed. I peeled my baby red potatoes but left them whole. Used four large carrots cut into large chunks as directed.

I increased the high pressure time from 60 to 70 minutes to ensure the roast would be fork-tender. Natural release for 10 minutes then quick release (which took about 3 minutes). Made a perfect gravy/au jus as directed.

It was delicious! Veggies were not mushy, just perfect roast-consistency and fork tender. Thank you so much for this wonderful recipe! Can’t recommend it enough.

(For some reason as I type this comment it’s in all caps. Was not my intention! Formatting just looks weird on my phone!)

    Hi Jennifer! I am so happy to hear that your roast came out so great! This has become my favorite way to prepare a roast! Thanks for sharing your awesome tweaks! 🙂

Super juicy and tender,I cooked
My roast for 30 minutes. Veggies we’re perfect. Roast was delicious , like the flavor was super infused. Loved it.

    Hi Laura- so happy to hear that you had such great success with this dish!! Not much beats a tender, juicy, delicious roast!

First try with new insta pot. Hope this turns out!

    Way to try it out! Hope it turned out great for you!

This recipe was the BOMB!! Will definitely make Again! Thank tou so much for sharing!

    Yes! So excited to hear that it turned out so great for you!!

If you use a frozen roast, would you still add the vegetables at the beginning of the cook time? Or would you cook the roast for the 60 to 80 minutes and then add the vegetables before doing a 2nd cooking time of 20 to 30 min?

    Hi Nancy- if using frozen meat, I would actually do 30-40 minutes, quick release, then add the veggies and set for another 60 minutes! I hope it turns out great for you!

This look heavenly-tHank You for sharing this Recipe! I have this on my instant pot noW. Used a 3.77 lb. chuck ROast. Used the Baby Reds, haLved, large carrots, ceLery and used 2 cuPs of broth instead of 4. Put veggies In from the start and pressure cooking for 75 mins. Fingers crOssed!!

    Hi Lisa- sounds like you prepped it all well! I hope this dish turned out great for you!!

      It was INCREDIBLE! This will definitely be in my rotation. Thank you, and I cant wait to try your other recipes!

I used 2-2.5 chuck roast. TRIPLEd the seasoning. Made sure the beef broth was flavorful. Put thyme sprigs and mushrooms in the pot and TRIPLEd the about of roux, for the Gravy. It was great!! Cant wait to make pot roast sandwiches TOmorrow. Or tonight!!

    Hi Jason! That sounds super yummy- I am glad to hear that it turned out great for you! Sandwiches with this leftover meat is my favorite!! I’m slightly jealous right now! 😉 Enjoy!

Made this tonight. Cut the broth down to 1 cup and put veggies in later. Used the red wine instead of water for gravy and it is scrumptious!

    Hi Linda- great thinking with swapping out for red wine! I haven’t tried that. I just might have to next time I make this dish! Thanks for sharing your idea! 🙂

Thank You for Sharingg. I just made it and oh MMy it taste soooo Good!! Didnt need to add any more spices with the gravy. Took the advice and took off 10 mins to the cooking time and added my smaller carrots and potAtos that needed to use before they get bad and they Didnt even mush up !

    So happy to hear that your roast and gravy turned out so delicious!! Thanks for sharing, Salome! 🙂

If I double, how do I adjust the cooking time?

    Hi Janet- you would most likely have to double the time if you are making double the amount of meat!

Can I use London Broil for this? What adjustments should I make?

    Hi Caroline- My concern for using london broil with this recipe is that it may not be able to shred as well as the other cuts! I haven’t tried it, so I can’t speak for sure. If you give it a try, I would definitely love to hear how it turns out!

Easy and Delicious

    Thanks for your feedback, Joanne!

I just made this with a 2-pound chucK roast, cooked for 60 minutes, and it came out perfect! I cut russet potatoes into big chunks and they turned out fine, not mushy at all. If you like a lot of graVy like we do, stick with 4 cups. Just add twice as much coRnstarch. Best pot roast! Thanks, Tiffany!

    Hi Yvette- So happy to hear that this pot roast turned out so great for you! Isn’t the Instant Pot so great!!? Thanks for sharing your input!

seems like if the veggies are cooked for an hour in the pressure cooker they would turn to mush.

New TOo pot THANKs

Going to try this tonight…potroast is a classic comfort food and I live in nonstop chronic pain due to full body peripheral neropathy and can honestly say that the quick pot is a godsend.so greatful FOR easy classic recipes to make myself.

    I hope that you loved this dish!

In the picture it looks like the potatoes were quartered. Was that done in the beginning during prep before you put them in the Instant Pot? Or after everything was cooked?

Or does it even matter?

    Hi Robin- I quartered them before cooking so that they would cook properly!

      How long would you recommend cook time with just roast (3lbs) 45 mins? With a cup of liquid?

        Hi Sarah- I recommend a minimum of 60 minutes for a 3 lb. roast! And probably 1-2 cups of liquid. You need to make sure there is a decent amount of liquid so that it will be extra tender!

What kind of cooking time would you use for a 3 quart instant pot? Thanks!

    The instructions don’t change as long as it’s the same amount of food!

Made this tonight and my kid loved it! I did cut the beef broth down to 2 cups and was heavy with the spices. I used yukon gold potatoes and large carrot which I threw in 10 mins before time was up. I did a quick release and to add them back in.
Thank you.

    Hi Leah- so happy to hear that you and your kid loved this roast! Kid approved- woo! Thanks for your feedback! Glad it turned out well!

This recipe Was fabulous!!! I was never a huge fan OF POt roast until this! I Added THe BABy carrots as stated in THe notesANd THey werePErfect!

    So happy to hear that you are now a fellow pot roast lover! Welcome to the club! 😉 So happy to hear it turned out so great for you! Thanks for sharing, Cruz!

Alternatively, leave most of the baby carrots out, to be added later, or cook them seperately, and puree the ones with the roast, (easiest done with a hand blender, right in the pot.) to make into a gravy.

TrIed The pOt roast. It was a hiT. I Will prob put potatoes in at the sAme time as the baby carrots, next Tume. Husband really liked it. Not sure whY, but it is typing all caps even on lower case. I promise I’m not yelling😀

    Hi Lori- Husband approved, woohoo! Great job. So happy to hear that it was a hit! Thanks for sharing your feedback!

My family just deVoured this. It is so Good! I will definitely keep this in rotation! Thanks for sharing!!

    So happy that you love this! The best compliment is hearing when a recipe becomes a family rotation! Thanks for sharing! 🙂

I gave up. The pop-ups on this site kept blocking my ability to read anything and one wouldn’t close. Bummer.

    Sorry to hear that! Hopefully you have a better experience next time 🙂

Thanks so much for this recipe! It was my first Instant Pot use – played a little bit with my 2.3 lb. Roast- 3 cups of beef broth, Pressure cooked for 30 minutes, then added the veggies, and 1/2 cup of red wine and cooked for another 30 minutes. Everything was really amazing (it’s gone).

    Dang it for it being all gone! 😉 The leftovers are this are the best!! So glad to hear that it turned out so great for you, Sheila! Way to go modifying it to your liking! Thanks for sharing!

This is going to be Dinner tonight (As long as I dont mess it up…lol)…quick QUESTION- my boys really like the taste of the “crock pot” brand Tavern Style gravy…can I use that with some water for the liquid? (This is my 1st major meal in the instant pot and I’m SCARED!!🤪)

    Hi Sara- I have never used that type of gravy before, always made it from scratch. So, I can’t be 100% positive, but from the sounds of it, I think that it should work! I would love to hear how it turns out afterwards! Good luck, you’ve got this!! Before you know it, you’ll be an instant pot regular! 😉

Im newer to using my instant pot and had a roast and thought id give this recipe a try. To start, i had a 5lb roasT cut into 2 pieces that i browned one at a time. When i assembled the ingredients i had to Stack the meat on top of One another, then add the veggies. I was concerned that the pot would be too full, but the recipe stated being for a 3-5 lb roast. I cooked it on high for 90 min with a natural release for 10 min., then exPess to release the rest of the steam. This was where my pot being too full became a problem as the steam combined with the juices and spewed all over my cabinets. Lesson learned, dont fill the pot too full.
Also, the 4 c beef broth seemed too much and i felt that, along with not adding more salt than the recipe called for Left the meat flavor kind of bland. I also doubled the corn starch to thicken the gravy, but it never did.
As mentioned by others, the veggies were too mushy cooking for that amount of time.

    Hi Joan- sounds like quite the experience you had! What size instant pot were you using? I cook mine in an 8 qt. Maybe that was the issue for you? Sorry to hear that! Thanks for your feedback 🙂

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This is my first chuck roast i made in my iNstapOt. And im glad i used your reciPe.
I will make this again for sure. I think i would just use less liquid next time. The taste was perfEct.

    Hi Tom! Way to go with the roast!! Sounds like you did great! Thanks for your feedback! 🙂

im New to instant pot cooking and a beGinner cook in general. Question about pan searing – is it normAl for a lot of the spice rub to come off and stick to the bottom of the pan? It looks like it is burnt on and cant really be scraped off. Just pOur in the broth and cook without getting it Unstuck from the pot?

    Hi Kim- in normal circumstances you should not have to clean the pot before doing the pressure cooking part! What is leftover should help with the flavoring and be just fine!! Make sure that you don’t sear it too long- that should help lesson the amount of residue left. You just want to brown the edges, not crisp them much.

Do I use the pressure cooker button or my meat/stEw button?

    pressure cooker button!

      Thank you : ) this was outstanding! So tender, fell apart and the flavor was outstanding!

Follwed the directions as written. 60 minutes fOr a 3lb roast. Was super tough so i added the veggies and did an add 20 minutes. Veggies were perfect but tHe meat was even tougher. Inedible. RUINEd an expensive piece of meat and my first instant pot fail.

    Sorry that you didn’t have great success with this recipe- not sure what happened to cause this!

Your pot pot roast and potatoes seems very delicious. Gonna buy the ingredients. Thanks Tiffany for sharing this.

    I hope that you love it! Thanks for stopping by, Alysia! 🙂

Ive made this for the For time In my Insta Pots mAiden voyage, lol! It was just as tender as if id cooked it for hours in the oven! Thanks so much for a great recipe!

    Way to go, Kim! Instant Pot pro now 😉 Super excited to have had your first success! Thanks for sharing!

Will it the steam scold me when adding the Carrots later? Let depressure Or just open it and drop them?

    You won’t get burned if you keep your hand away from the steam vent. If you are adding the carrots later, do quick vent and keep your hand away from the spout. Then re seal and lock for the rest of the time. At the end, my recipe calls for a 10 minutes natural release and then a quick release for the rest of the pressure.