Instant Pot Pot Roast (Pressure Cooker Recipe)
Instant Pot Pot Roast with tender beef, perfectly cooked potatoes and carrots, and a flavorful gravy. This simple pot roast recipe is so easy to make in your pressure cooker! It’s the perfect family-friendly meal for Sunday dinner.
Comfort food doesn’t get much better than this Instant Pot Pot Roast. With fork-tender beef and a flavorful gravy that cooks right in the Instant Pot, this is the last pot roast recipe you’ll need!
Pot roast used to be reserved just for weekends, when you had hours to slow cook a roast on the stove. As it has done for so many other classic recipes, the Instant Pot makes cooking a pot roast so much quicker than cooking a roast on the stove. What’s even better is that the pressure cooking process intensifies the flavor of the ingredients and makes the meat unbelievably tender.
I would still consider Instant Pot pot roast to be a weekend meal, as it takes just over two hours of total time to make. Most of that time is inactive, so don’t worry that you will spend all afternoon in the kitchen. I don’t have time for that, and I know you don’t either. If you want to make pot roast on a weekday, try my Slow Cooker Pot Roast, which you can prep in the morning and then cook all day in your crock pot. And if you’re looking for a slightly faster Instant Pot beef recipe, try my easy Instant Pot Beef Stew.
You can make this pot roast in an Instant Pot or any other brand of pressure cooker. If you are just getting started with cooking in an electric pressure cooker, be sure to read my quick-start Instant Pot manual.
Why Pot Roast is one of my Favorite Pressure Cooker Recipes
- You can make the most unbelievably tender and flavorful pot roast in a fraction of the time.
- You’ll only need one pot – your Instant Pot (or other pressure cooker) to make this meal.
- The leftovers reheat wonderfully. Read more about how to reheat pot roast below.
How to Make Instant Pot Pot Roast
First, you might be wondering what kind of roast to use for pot roast. I recommend using a boneless beef chuck roast for this recipe. The marbling in a chuck roast will make your pot roast extra tender and juicy.
Season and Sear the Beef: To make this Instant Pot pot roast, you’ll start by cutting your chuck roast in half. Then you’ll season all sides both sides of the beef with salt and pepper. Be generous with your seasoning.
Next you will sear the beef using your Instant Pot’s sauté setting. Browning the beef adds so much flavor. You’ll heat a little bit of olive oil in the pot and add the meat once the pot is hot. While the beef sears, you can chop your onion.
Sauté the Onion and Garlic: Once you have browned the roast on both sides, transfer it to a clean plate and set it aside for a few minutes. Add the onion to the pot and sauté until the onion softens and begins to brown. You can use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in some minced garlic and turn off the Instant Pot.
Deglaze the Pot: Now you are going to add tomato paste, Worcestershire sauce and beef broth to the pot. Stir everything together and make sure that there are no browned bits stuck to the bottom of the pot. This step of deglazing the pan will ensure that you do not get a burn warning during the pressure cooking process.
Pressure Cook the Roast: Add the beef back to the pot, along with a few sprigs of fresh thyme. If you do not have fresh thyme you can substitute dried thyme. Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 60 minutes at high pressure.
The Instant Pot will take about 10 minutes to reach pressure and then the cook time will begin counting down. Once the cook time ends, allow the pressure to release naturally for 10 minutes and then do a quick release to release any remaining pressure. When the float valve drops down, carefully remove the lid.
Add the Potatoes and Carrots: Now you are going to add your potatoes and carrots. While it may be tempting to add them at the very beginning to save a step, don’t. If you pressure cook your potatoes and carrots for an hour they are going to be really, really mushy.
Add the vegetables to the pot now, on top of the beef. Close the lid and turn the steam valve back to sealing. Pressure cook at high pressure for 10 minutes, followed by a 10 minute natural release.
Thicken the Gravy: Thickening the gravy is optional in this recipe. You can serve your pot roast with the juices in the pot as is, or you can make a quick cornstarch slurry to thicken the gravy. It takes about 5 minutes.
To make the gravy, you’ll first need to remove the roast, potatoes and carrots from the Instant Pot. Turn on sauté mode on your Instant Pot. Stir together a mixture of cornstarch and water and stir that into the juices in the pressure cooker. Simmer for about 3 minutes, until the gravy has thickened.
What to Serve with Pot Roast: Serve your pot roast with the gravy. I also like to serve some crusty bread on the side for soaking up extra gravy. A green salad is a nice, fresh addition to this one pot meal.
Cooking a roast from frozen in an Instant Pot
I recommend thawing your pot roast if possible, since you won’t be able to brown a frozen roast and will miss out on the flavor that searing adds to the pot roast. If you don’t have time to thaw, you can cook a frozen roast in your pressure cooker. You will just have to increase the pressure cooking time and skip the step of browning the meat.
Pressure cook a frozen 3 pound beef chuck roast for 90 minutes, followed by a 10 minute natural pressure release. Then add your potatoes and carrots and pressure cook for 10 minutes more. If your roast is larger than 3 pounds, add 10 minutes per pound to the pressure cooking time.
Cooking Tips for this Pressure Cooker Pot Roast Recipe
- Be sure to follow the recipe directions to pressure cook the chuck roast on its own first before adding the potatoes and carrots. If you add the potatoes and carrots from the beginning they will become too soft and possibly mushy.
- Pressure cook a fresh 3 pound roast for 60 minutes at high pressure before adding the vegetables. If your roast is larger, add 10 minutes per pound to the cook time.
- The best way to reheat leftover pot roast is to heat it in a pot on the stove, covered, over medium heat, adding a little broth or water as needed to thin the gravy. You can also reheat pot roast in your pressure cooker using the sauté setting.
More Easy Instant Pot Recipes
- Instant Pot Beef Stroganoff
- Instant Pot Pork Tenderloin with Honey Garlic Sauce
- Easy Instant Pot Chicken Thighs
- Instant Pot Spaghetti
- Instant Pot Mashed Potatoes
Instant Pot Pot Roast
Ingredients
- 3 pound beef chuck roast
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion coarsely chopped
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups low sodium beef broth
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 6 medium carrots cut into 1-inch pieces
- 1.5 pounds whole baby potatoes
- 2 tablespoons cornstarch
Instructions
- Cut the beef chuck roast in half.
- Sprinkle the salt, pepper and 1 teaspoon dried thyme (if not using fresh thyme) on all sides of the beef. (If using fresh thyme sprigs you will add them later.)
- Heat the olive oil in the Instant Pot using the saute setting until hot.
- Place the seasoned beef in the pot and brown on both sides, about 4 minutes per side. Do not move the beef until you are ready to turn it; once it has seared it should easily release from the bottom of the pot. After browning the beef on both sides transfer it to a clean plate.
- With the Instant Pot still on saute mode, add the onion to the pot. Cook until softened and lightly browned, stirring often and scraping up any browned bits from the bottom of the pot, about 4 minutes. Stir in the garlic and press cancel to turn off the Instant Pot.
- Add the tomato paste, Worcestershire sauce and beef broth. Stir and scrape up any browned bits from the bottom of the pot.
- Place the beef back in the pot. If using fresh thyme sprigs add them now.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by turning the valve to the venting position.
- Open the Instant Pot and add the carrots and potatoes on top of the beef. Close the lid and pressure cook for 10 minutes more on high pressure using the Manual/Pressure Cook function. When the cook time ends allow the pressure to release naturally for 10 minutes.
- Remove the beef and vegetables from the Instant Pot. Discard the thyme stems. Use two forks to shred the roast into chunks.
- Thicken the juices in the Instant Pot (optional): Turn the Instant Pot on saute mode. Stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and pour into the liquid in the pot. Cook, stirring occasionally, until gravy has thickened slightly.
- Serve pot roast with the gravy.
Notes
- If your roast is larger than 3 pounds, add 10 minutes per pound to the pressure cook time.
- To cook pot roast from frozen, skip the step of browning the meat. Pressure cook a frozen 3 pound beef chuck roast for 90 minutes, followed by a 10 minute natural pressure release. Then add your potatoes and carrots and pressure cook for 10 minutes more.
- Reheat leftover pot roast in a pot on the stove, covered, over medium heat, adding a little broth or water as needed to thin the gravy. You can also reheat pot roast in your pressure cooker using the sauté setting.
Nutrition
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This is a brilliant recipe. I altered only with two changes. I used balsamic vinegar instead of Worcestershire. And added a tbls of red pepper flakes because we love heat. The meat was so tender and flavorful. Next time though I’ll only do the veggies for a few minutes instead of ten.
I’m glad you enjoyed it! The balsamic will be delicious!
Looks lovely and planning to make it tomorrow! However I want to half The recipe, do I also half the cooking time? Its my first time cooking with a pressure cooker.
Keep the cook time the same for a half recipe. Don’t half the amount of beef broth, but you can use just 1 cup. You need to use at least 1 cup of liquid in the Instant Pot because it’s the steam from the liquid that allows the pot to pressurize. I hope you enjoy the pot roast. It’s one of our favorites. 🙂
Hi Christine, thanx for this recipe! It was amazing, my family and I were blown away!
Def will b making this more often. Cheers!
I’m so glad! Thank you for taking the time to let me know. 🙂
I’m new to the instant pot. How would I adjust for baby carrots? Just trying to use what I have on hand
Baby carrots cook really quickly in the instant pot. I would try 5 minutes plus 5 minute natural release for the second pressure cook cycle. The carrots will be probably be very soft, but you also want to make sure that the potatoes cook through.
Hi!! Would the cook time still be the same if I use already cut up meat?
If your meat is cut into small pieces (like stew meat) I would reduce the cook time. My instant pot beef stew recipe uses cut up pieces of meat and pressure cooks for 35 minutes total. For this recipe, you could try 25 minutes plus the 10 minutes where you add the veggies. Enjoy!
Well liked by all. Due to the long cook time, start this meal at least 2.5 hours before you want to eat.
Do you know how to adjust the cooking time if I use a frozen roast? Would that work in the instant pot?
Hi Caitlin, There are instructions in the post about how to cook a frozen roast. You won’t be able to brown the frozen meat, so you’ll miss out on some flavor. Pressure cook a frozen 3 pound beef chuck roast for 90 minutes, followed by a 10 minute natural pressure release. Then add your potatoes and carrots and pressure cook for 10 minutes more. If your roast is larger than 3 pounds, add 10 minutes per pound to the pressure cooking time.
Three questions:
– If I want to reheat in the IP using the sauté setting, would I put the lid on?
– Your recipe looks wonderful and simple! My mother used to make a wonderful pot roast in her pressure cooker in the 1960s. It had no gravy but was moist, flavorful and the potatoes may have been a bit glazed or brown. She also included celery. Could I reduce the liquid a bit more to see if I could replicate the taste in my memory banks?
– And would I add cut up celery at the same time as the carrots and potatoes?
As a newbie to IPs (Duo Evo Plus less than a week old!), I am so grateful for your recipes and thorough explanations.
Hi Beth, Thank you for your questions. I hope you give this recipe a try!
(1) Leave the pressure cooking lid off when reheating using the saute setting. If you have a clear glass lid, you can put that on. (Find the glass lid and more Instant Pot accessories here.)
(2) You can reduce the broth down to 1 cup. It’s recommended that you use at least 1 cup of liquid in the Instant Pot to allow it to reach pressure.
(3) Yes, add celery at the same time as the carrots and potatoes.
Thank you for the super speedy response! This is probably obvious, but what would be the difference if the glass lid was on versus the IP top? I wonder if the glass lid will fit on the Duo Evo Plus. I’ll search on line and call customer service if that doesn’t work.
Reheating some foods is a little confusing – when to use Steam at 0 minutes with Keep Warm; Sauté; Slow Cook; with containers and water, etc. I’m sure it will slowly come together. The actual cooking has made complete sense so far – it’s just choosing reheating that’s been a mind muddle. : )
Hi Beth, there won’t be much difference whether you use a glass lid or Instant Pot lid, other than you can see through the glass lid. The glass lid is sold by the Instant Pot size (6 quart, 8 quart, etc.) You can only use the glass lid on saute or slow cook. If you want to use steam or any pressure cooker functions you’ll need to use the regular pressure cooking lid. I actually don’t reheat in my Instant Pot – I prefer a pot on the stove or the microwave for reheating. 🙂
Hi. I read that you shouldn’t use tomato paste because thick things can burn when it’s pressure cooking. This will be the first time i use it so I want to be sure I don’t ruin the roast since it was pricey to buy. Has that ever happened? Is there a trick? I’ve also never used tomato paste. Thanks!
You do have to be careful with thick sauces, tomato sauce and beans in the pressure cooker because they can lead to a burn warning. In this case, the 1 tablespoon of tomato paste is thinned out with the broth so it’s not a problem. Enjoy!
Thanks for the recipe! I did alter the meat seasoning. I use a 1 part salt, 1/2 pepper and 1/4 garlic followed by a light coating of Montreal steak season, and let it do its magic for 1 hr. Added for a terrific taste to the roast. Thanks again
Mine burnt when I tried it, how come? It seems like 1 and a half cup of broth was not enough.
I’m sorry that happened. Did you remember to turn the steam release valve to the sealing position? Did you scrape up any browned bits from the bottom of the pot as described in step 6 of the recipe? One and a half cups of broth has always worked perfectly for me in this recipe. What size Instant Pot are you using?
very good
I just have to thank you!! I had my insta pot in my Cupboard for almost two years. I had cooked with a pressure cooker years ago. For some reason I was confused with the settings for the insta pot. Your detailed instructions were so good I couldn’t wait to cook my roast. It was easy I followed your detailed instructions step by step. Thank you again so very much. I will make all of your Recipes !!!
Thank you.
This recipe is the one I’ve been looking for. The meat was perfect as for the seasoning that is a matter of preference. The veggies were overdone but I will adjust the cook time next time I make it. Thank you for posting.
I just finished making this and it tasted amazing!!!! Thank you so much!! I really appreciate the details in your directions since I haven’t really used my Instapot until now. Definitely will be making this again!!!
I’m so glad you enjoyed the pot roast! Thank you for taking the time to leave a comment.
I am going to try this today! Do you Know how many ponds I can add to the 3lbs before it is to much for the instapot? Or would doubling it be okay?
I’m not sure that a double recipe would fit in a 6 quart. It would probably fit in an 8 quart pot. If you have a 6 quart, I think you could use 5 pounds of meat, leave the potatoes as is, and add a few extra carrots. Just be sure to not fill past the max fill line on your Instant Pot.
I haven’t tried this recipe yet, but my husband bought a Top Round instead of a Chuck roast. Do you think it will still work?!
Yes, that should work fine. Enjoy the pot roast!
I purchased a 3 lb pot roast but it did sit in my pot like yours did. I had to brown it in 2 parts. Then when I put it in it was overlapping. Will that be okay?
That will be fine. Enjoy!
It didn’t work. I kept getting a burn notice because there was no liquid left 😥 I am not sure why that happened. I had made this before but with a smaller roast and it worked out perfectly and still had lots of liquid left.
Hi Karen, I’m sorry that you had that problem this time. I’ve just written a post all about the Instant Pot burn message. Hopefully it will help you to figure out what went wrong this time. Next time, I would try adding more liquid. It sounds like too much of it evaporated for some reason.
My roast is a little less than 2 pounds. Do I lessen the cook time?
It depends on what size of pieces you cut it into. For example, I cut my 3 pound roast in half and pressure cooked it for 60 minutes. If you leave your roast that is a little less than 2 pounds whole, I would keep the cook time the same. If you cut it in half, I would reduce the first pressure cook time to about 45 minutes.
I cooked a 3.75 pot roast using your Recipe, cook time…90 min, then add veges for 10. Most of the roast was still tough and didn’t fall off bone. Can I cook the meat more? Not veges, just meat? If so, for how much time? Thanks for suggestions.
I have always used a boneless roast in this recipe, so I wonder if that’s why yours seemed to need more cook time. I think you could cook it for longer, or try using a boneless beef chuck roast.