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 |

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 |

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 |

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 |

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 |

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 |
4.89 from 17 votes

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


  • 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


  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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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!


    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!

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!

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!

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!

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! 🙂