Easy Instant Pot Pot Roast
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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!
In love with your Instant Pot? After you try this recipe, you’ll have to try these Instant Pot Parmesan Chicken and Rice with Mushrooms, Instant Pot Beef Bourguignon, and Instant Pot Shredded Chicken Tacos.
Why Use an Instant Pot?
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.
Table of Contents
Why it Works
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!
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.
What is The Best Cut of Meat for This Recipe?
When I make pot roast, I typically go for one of three cuts of meat, a chuck roast, a brisket, or a bottom or top round. Here’s why:
- A chuck roast is tender and falls apart easily when slow cooked. This is due to the chuck roast’s amount of marbling (fat you can see throughout) that makes it juicy when cooked down. This also makes it easy to shred. A chuck roast is melt-in-your-mouth delicious!
- A brisket has a lot of connective tissue that makes it tender after a long day of being cooked slowly. However, brisket is a little pricier than a chuck roast so keep that in mind.
- A bottom or top round cut of beef is what is used when making roast beef that you get sliced at the deli. Coming from the rear of the cow, it’s leaner than the brisket and chuck roast. Because of this leanness, you might want to add a little extra fat while it cooks so it doesn’t dry out. You can do this with oil or butter.
Can I Use Frozen Beef for This Recipe?
You wouldn’t think that you’d be able to go from freezer to Instant Pot in this recipe, but, just like using frozen chicken breasts, you can also use frozen beef for this recipe. Because the meat cooks with steam and pressure, it will thaw and then cook all at the same time.
The only difference is in the cooking time. Add about 20-30 minutes to your pressure cooking time if going with a frozen roast. No need to sear it either, just rub the spices on the roast and then put the frozen roast in the pot and go to the pressure cooking step.
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.
How Do You Cook a Roast in an Instant Pot?
To cook a beef roast in an instant pot, follow these simple steps!
- 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.
Can you Make Mashed Potatoes and Gravy with Instant Pot Pot Roast?
Yes! If you are a mashed potato fan, you’ve got to try my favorite Pot Roast with Mashed Potatoes and Gravy recipe! It’s made with dry onion soup mix (SO much flavor!) and you’re only putting four ingredients into the Instant Pot so it is truly the easiest pot roast you will ever make and so fall-apart tender. When the roast is done, you pull out the potatoes and mash them with sour cream, salt, pepper, and garlic and top them with savory beef broth gravy right from the Instant Pot!
Most Popular Instant Pot Recipes
- Instant Pot Chicken Taquitos
- Instant Pot Pork Chops and Gravy
- Instant Pot Chicken Marsala
- Instant Pot Beef Stroganoff
- Instant Pot Balsamic Pork Tenderloin
Did you make this dish? Please rate the recipe below!
Instant Pot Pot Roast Recipe
Ingredients
- 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
- ½ teaspoon black pepper
- ½ 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
- ¼ cup water
- 2 tablespoons corn starch
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.
Notes
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
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!! 🙂
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. 🙂
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!! 🙂
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!
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!
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! 🙂
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!
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!
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!