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Perfect Instant Pot Pot Roast Recipe + VIDEO

Prep Time 15 mins
Total Time 1 hr 13 mins
Servings 8 servings

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This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO

instant pot pot roast in pressure cooker with potatoes and carrots

September is one of the best months of the year, and not just because it’s my birthday month. It means that things like this Instant Pot Pot Roast are back on the table.

If you look around my site for about 5 seconds, you know that healthier comfort food is my jam. Sure, there’s the occasional over the top dessert (it’s all about balance, right??), but you won’t see a lot of green salads or smoothie bowls.

It’s not because there’s anything wrong with those things, I just really believe in nourishing our bodies with real food, full flavors, and enjoying every bite.

Not that smoothie bowls aren’t delicious or nourishing — they are! Green salads on the other hand…. 😉

I haven’t always been sold on the Instant Pot or electric pressure cooker (I use the Instant Pot brand, but other brands of pressure cookers will work just as well), but at the beginning of the year I set out to really give it a chance and see what all the hype was about.

I discovered that I actually liked it (surprise!) for certain things, but that it wasn’t going to replace my slow cooker, stove top or oven.

My favorite things to cook in the Instant Pot? The recipes that also usually do well in the crock pot, but in the Instant Pot they take just a fraction of the time. Large, tough cuts of meat, roasts, soups with lots of veggies (like this Chicken Noodle Soup!), and macaroni when you need it to cook in two minutes.

instant pot pot roast overhead on large white platter with potatoes and carrots on one side on a grey background

It is also great for those days when you forget to take the meat out of the freezer to thaw and you need a dinner option in record time (I’ve got you covered with tutorials for cooking frozen chicken breasts, frozen pork tenderloin, frozen chicken thighs, a frozen whole chicken in the Instant Pot, so you know I’ve been there before!)

Why we love this Instant Pot Pot Roast!

This Instant Pot Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want (I’ll be honest, I am often to lazy to sear my meat first!).

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less. I wanted to really show off the smooth, creaminess of these Little Potatoes and how quickly they can cook in the pressure cooker.

instant pot pot roast on white platter with bag of little potatoes in the background

For this reason, I opted to add my vegetables near the end of the cook time. I know that this is an extra step and you might be wondering if it’s worth it.

Trust me.

If you know me, you know I’m not into any extra unnecessary steps (or dishes, or ingredients!). But Little Potatoes cook under pressure in just a few minutes, and you really don’t want them under high pressure for 60 minutes or more. You can throw them in whole with no washing or peeling (see! We’re saving steps 😉 ), so it’s not going to inconvenience you too much to add them part way through.

What is the best cut of meat for pot roast?

  • You don’t have to spend big money on a great cut of meat to make a pot roast — the Instant Pot tenderizes an inexpensive roast in an hour or less! This is one time where you can save a little and still have an amazing meal.
  • With that being said, chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) is the most common choice for pot roast.
  • It is not an expensive cut, but it has great marbling which leads to very tender meat.
  • You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How long do you cook a roast in the pressure cooker?

The big question!

The short answer? About 1 hour.

The long answer:

How long a roast will need to be pressure cooked depends mostly on how large the roast or the pieces are that you cut it into.

I prefer to cut my roasts into chunks that are approximately 1 lb in size (so if you have a 3lb roast, you’ll cut it into 3 pieces). However, the cook time also depends on the thickness of the pieces, so there has to be some wiggle room.

To be on the safe side, you can always allow for a little extra time pressure cooking the meat — I opt for about 1 hour pressure cooking on high for smaller pieces. If your roast is frozen, or it is in one large piece, you will want to add a significant amount of time to ensure that your meat is fall apart tender.

Tips for making the best Instant Pot Pot Roast:

  • Like I mentioned before, please do not add the veggies for the first cook time. You do not want your veggies cooking an extra 60+ minutes under high pressure! 3 minutes and they are perfectly tender and fluffy.
  • You can skip searing the meat if you need to cut out some prep time, but it does add significant flavor to the dish overall. If you don’t sear, you’ll find that your juices (and therefore gravy if you thicken it) will be more “beefy” and you will taste less of the other flavors.
  • If you need to save some time, cut the roast into 2-3″ chunks and pressure cook for 40-50 minutes, or save even more time by using pre-cut stewing beef.
  • All of my Instant Pot recipes are tested in a 6 quart Instant Pot — I know the 8 quarts and different models have different liquid requirements so it’s important to take that into consideration.

Looking for more Instant Pot dinner recipes?

*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating it — all opinions are, as always, my own.

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Instant Pot Pot Roast

4.92 from 156 votes
This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 
Prep Time 15 mins
Cook Time 58 mins
Total Time 1 hr 13 mins
Cuisine American
Course Main Course
Servings 8 servings
Calories 407cal


  • 2 teaspoons seasoning salt (I use Lawry’s)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 3 lb beef chuck roast cut into 1lb chunks
  • 1 tablespoon canola oil
  • 1 cup low sodium beef broth
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1.5 lb Little Potatoes
  • 3 large carrots peeled and cut into thick slices
  • OPTIONAL: corn starch to thicken juices


  • In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
  • Turn Instant Pot to saute. When it reads “hot”, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
  • To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine. 
  • Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65* minutes on high pressure, depending how large your pieces are. (see notes below) 
  • When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
  • Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
  • When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid. 
  • Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
  • OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened. Taste sauce and adjust seasoning as desired, adding a tablespoon of honey if you want to add a little sweetness.


*Please note that while the cook time is only 58-6 minutes, the total time including the time it takes to build pressure and natural pressure release is roughly 1 hour 40 minutes to 1 hour 50 minutes. 
** All of my recipes are tested in a Smart Bluetooth 6 quart Instant Pot — please take into consideration your model and its requirements before making the recipe.
***I know that some have found their meat is not tender after 55-65 minutes and have had to add more time. This will vary depending on your model of pressure cooker, the size and type of your roast, if you sear the meat first, how you like your meat cooked, among other things. My roast is fork-tender at 55 minutes, but you may cook yours up to 90 minutes depending on the things listed above.

Nutrition Information

Calories: 407cal | Carbohydrates: 18g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 832mg | Potassium: 1102mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3875IU | Vitamin C: 18.8mg | Calcium: 49mg | Iron: 4.5mg
Keywords instant pot beef roast, instant pot roast, instant pot roast beef, pressure cooker pot roast, pressure cooker roast

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Jenn says

    I made this for my parents when they came to visit and they LOVED it. My husband loved it. Our cat loved it. It was a hit. I will be following this recipe from now on anytime I make pot roast.

  2. Mariel Campbell says

    Made this tonight for dinner! Didn’t have any Little potatoes so just cut my regular ones into pieces about the same size as Little potatoes. And was out of regular balsamic vinegar so I used my raspberry infused balsamic. It came out so good!! The gravy this makes is pure gold!

  3. Rachael says

    LOVED this pot roast recipe! I have an 8 quart instant pot. I first cut a 3 pound chuck roast into 3, one pound chunks. I seared the three pieces in a cast iron. To get the good stuff stuck on the bottom of the cast iron, I poured in some beef broth and scraped all of the bits into the instant pot. Cooked the roast in two cups of beef broth (in addition to the other ingredients you add at this step) on high for 55 minutes, then let it natural release for 10 minutes. Opened it up and put whole baby potatoes (1.5 lb bag from the “Little potato” company), chunks of one yellow onion, and big chunks of 6 carrots on top of the roast. Cooked for another 5 minutes and let it naturally release for another 10 minutes. PERFECT! The seasoning and broth tasted so good. The pot roast tasted even better the next day 🙂 Will definitely be bookmarking this recipe, thank you!

  4. Rachel says

    Just made this and it was DELICIOUS and so so easy. My husband said it is one of the best things I have ever made!

  5. Cindi Strange says

    I have a 3 qt mini instapot and would like to make this. Any suggestions for cooking time changes? I purchased a 1 1/2 pd roast.

  6. Douglas says

    Today is the second time I’m making this pot roast. The first time it was a smash hit. I’ll just say that I think it is the best recipe ever. Well done.

  7. Chris says

    I am cooking the roast now in my Insta pot, I was very lost it what to do with it. This recipe helped me out so much. I also sautéed onions and I didn’t have all the ingredients but I substituted some. Thank you so much for being here.

  8. Sam says

    Best pot roast ever! I’ve been making this at least once a month for the past year. My family loves it!!

  9. Maria says

    Love this recipe – so easy and yummy! I’ve made this several times now with 1kg of chuck steak or blade steak (types of stewing beef where I’m from) and it comes out perfectly following your instructions. Hubby raves about it every time. Made a gravy out of the leftover liquid for the first time and he said it was the best gravy he’d ever tasted!

  10. Julie Bachman says

    This was amazing! So glad I tried it. I have no idea why they call it an Instant Pot, because I really haven’t found anything that is quick, but this recipe definitely will be used again and again. So much flavor!

  11. Diane says

    My family LOVED this recipe! I added a rough chopped onion as some others did and it added extra flavor to the gravy. I used a 2-lb roast and it was a bit dry at 55 mins. How much time would you recommend for smaller sizes?

    • Ashley Fehr says

      I would still recommend cutting any roast into 1 lb chunks and cooking for the 55 minutes (or a little longer), but definitely not less. If you cut the meat into 1lb pieces, then it doesn’t really matter how much was there to begin with as the chunks will all cook in the same amount of time. I hope that helps!

  12. Theresa says

    By following this method, I think that this was the best pot roast dinner I’ve ever made. Thanks! The meat was so tender and the veggies were perfect! I think this will be my go-to method from now on. Amazing!

  13. Amanda Templeton says

    Best roast I have ever made! And so easy! I was about to give up on my instant pot…I don’t like the consistency of some of the meat I make in it, but this recipe won me over. Thank you!

  14. Derrick says

    I tried the recipe yesterday and it was wonderful. I added an onion for more flavor. I will continue to use this recipe and tweak it to make it even better than it already is. Thanks for sharing.

  15. Josh Coulson says

    This recipe is amazing! I added more veg (celery and onions) and used my own spice mix but I followed the time and method. The vegetables were absolutely perfect! I was worried about the potatoes cooking though, I am new to Instant Pot-ery and I am so happy! I used the smart setting for beef for 45 minutes, added vegetables and set again on beef for 10 minutes and I let it sit for 15 instead of 10 before releasing pressure (again potatoes.)

  16. Margaret says

    It was absolutely divine! Even my 18 month old ate it pretty happily. Definitely good enough to serve to company! Thanks!

  17. Renee says

    I’m in love with my Instant Pot! I will never cook a roast in the oven or crock pot again!
    Thanks for the tomato paste & worcestershire sauce idea! I had never added these to my roast before! What’s ur fav go to recipe for an easy low count ingredient on a budget meal for ur instant pot? Tired of same o same hamburger steak! LOL

  18. Marcia Leger says

    Absolutely delicious. The carrots were perfect but the potatoes were mushy. Tonight I am going to use regular peeled potatoes cut in half, do you think that would work,? We are also adding turnip. Do you think 3 minutes would be good?

  19. Shauna Rozon says

    This was incredible! The only things I did differently were I deglazed the pot with red wine and added onions and garlic, and I omitted the tomato sauce. I cooked for 65 minutes, then added the potatoes as per the instructions. The potatoes were the perfect texture and the meat was so tender. I strained the sauce and used corn starch to make gravy. Everyone raved about it.

  20. Chelsie says

    If I were to buy pre cut meat, how long would you suggest for a cook time? Would you still sear it? Thank you so much. Im a vegetarian but my family is not. Always looking for great recipes I can make them and this looks amazing!

  21. Big Momma says

    So good! The balsamic added just the right amount of tang! I did as the recipe called. I will definitely be making this again! My whole family- including my picky toddler loved this! Thank you!

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