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
Love pot roast? Try my Easy Pot Roast recipe or my Slow Cooker Pot Roast next!
This recipe was originally posted in 2018, but has been updated to include new step by step photos and video.
Table of Contents
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.
Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!
This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).
When the weather starts cooling off, there is just nothing like a cozy meal to gather around with the family — especially if it’s cooking in the Instant Pot, hands off!
This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!
You can even throw the roast in completely frozen if you’ve got a little extra time to let it cook (and it turns out just as great as these Frozen Chicken Breasts in the Instant Pot and this Instant Pot Whole Chicken you can cook from frozen as well!)
Why we love this Pressure Cooker Pot Roast!
This Instant 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, so it’s better to leave them out while the roast cooks, and add them later at the end.
I know that this is an extra step and you might be wondering if it’s worth it.
Trust me on this one.
This way, you will have a perfectly juicy and tender pot roast, and perfectly cooked but still totally appetizing veggies.
You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.
How to make Instant Pot Pot Roast:
- Season and sear: Cut your roast beef into roughly 1 pound pieces and coat them with the seasoning blend. Meanwhile, turn your Instant Pot to saute, and brown each piece in oil on every side. You can skip this step, but I find it does add a lot of flavor and helps to keep the juices in the meat.
- Remove the beef and cook the onions: cooking the onions adds another layer of flavor to our gravy! Then add the garlic and cook just a minute, so that it doesn’t burn.
- Deglaze the pot: Add the rest of the gravy ingredients (still on saute). Scrape the bottom of the Instant Pot with a wooden spoon to remove any bits that might be stuck on the bottom.
- Add the roast and pressure cook until tender: If your roast is cut into 1 lb chunks, it shouldn’t matter how large it was to begin with — they will all cook in about the same amount of time. I cook mine for 60-65 minutes. Depending on the type of roast you have and how you like your meat cooked, you may want to add additional time.
- Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
- Once everything is cooked, let the pressure release again and serve: Letting the pressure release naturally, completely (turning it off and not opening the valve until the pin goes down on its own) is the best way to ensure moist and juicy pot roast. Once the pressure is released, open it up and thicken the gravy on saute if desired.
Instant Pot Pot Roast FAQs
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.
Absolutely!
Increase the cook time to 90-100 minutes for a 3 lb roast, and 100-110 minutes for a 4 lb roast, and 120 minutes for anything larger than 4 pounds.
You won’t sear a frozen roast, but you can sprinkle the seasoning on and add the liquids as the recipe calls for below.
Chances are, it just hasn’t cooked long enough. A beef roast will safe to cook long before it is tender, so giving it a little extra time doesn’t hurt anything.
I like to cut my pot roast into smaller chunks so that it cooks and tenderizes more quickly. If you are using a less-than-ideal type of roast (something lean with not much fat), you may want to cut it into even smaller pieces.
It’s up to you! I don’t usually trim much, as the fat makes the roast so juicy as it cooks. It can easily be trimmed once it is cooked.
If you prefer less fat cooking with your fat, you can trim the larger pieces.
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.
Looking for more Instant Pot dinner recipes?
- Instant Pot Honey Garlic Pork Tenderloin & Potatoes
- Juicy Instant Pot Chicken Breast
- Creamy Italian Instant Pot Chicken Breasts
- Easy Instant Pot Baked Ziti Recipe
Instant Pot Pot Roast (with the BEST gravy!)
written by Ashley Fehr
Ingredients
- 2 teaspoons seasoning salt (I use Lawry’s)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 3 lb beef chuck roast cut into 1lb chunks
- 2 tablespoons canola oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (finely minced)
- 2 cups low sodium beef broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 ½ lb Creamer potatoes (or baby potatoes) whole
- 3 large carrots peeled and cut into thick slices
- 1 tablespoon ketchup (or honey)
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- 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. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
- Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
- To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine.
- Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
- When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
- Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
- While the potatoes and carrots cook, shred the beef and keep warm.
- When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid.
- Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
- Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
- Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.
Notes
- I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it 🙂
- I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
- I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook.
- I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
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.
Ashley Fehr says
My pleasure!
Sam says
Best pot roast ever! I’ve been making this at least once a month for the past year. My family loves it!!
Ashley Fehr says
Thank you Sam!
Nichol Lafontaine says
We made this for dinner and I’m bookmarking it to keep in our routine! It was sooo good and well balanced. We kept talking about how amazing it was while eating!
Ashley Fehr says
Thank you Nichol!
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!
Ashley Fehr says
Thanks Maria!
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!
Ashley Fehr says
Thanks Julie! I’m so glad you liked it!
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!
Rene says
I double all the wet ingredients to have more gravy and our meat always breaks apart.
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!
Ashley Fehr says
Thanks Theresa!
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!
Ashley Fehr says
Thanks Amanda! I’m so glad to hear that!
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.
Ashley Fehr says
Thanks Derrick 😀
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.)
Ashley Fehr says
I’m so glad you liked it!
Margaret says
It was absolutely divine! Even my 18 month old ate it pretty happily. Definitely good enough to serve to company! Thanks!
Ashley Fehr says
I’m so glad you liked it!
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
Ashley Fehr says
I’m so glad you liked it! If you want, you can take a look at our Instant Pot recipe category to see some of our favorites 🙂
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?
Ashley Fehr says
I would aim for your potatoes to be about 1″ in size. I have never tried adding turnips 🙂
Tonya says
Love this recipe! I adapt it to follow Ideal Protein protocol by subbing carrots & potatoes with radishes & celery. So good!
Ashley Fehr says
Thanks for sharing Tonya!
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.
Shauna Rozon says
**tomato paste, not sauce
Ashley Fehr says
Thanks Shauna! I love the red wine addition!
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!
Ashley Fehr says
Hi Chelsie! If you are talking about stewing beef cubes, you would cook them for a much shorter time. I would cook maybe 15-20 minutes, then add the vegetables.
Jen says
This was so good and SO easy, even for a novice like myself. I made this exactly as directed and it came out perfectly. This recipe is a keeper!
Ashley Fehr says
I’m so happy to hear that!
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!
Ashley Fehr says
I’m so glad you liked it!
Jacqi says
This was hands down the best pot roast! Loved your step by step instructions!
Ashley Fehr says
I’m so happy to hear that!
Rachael says
If I want to add diced onion, do I do that when I add the carrots? Or at beginning when searing meat? Thank you, can’t wait to make this tonight!
Ashley Fehr says
Hi Rachael! I think either way could work! If you add them at the beginning you probably won’t even notice they’re there (other than the flavor). But with 3 minutes cook time they will also be soft. Either way should work!
Mary Mcbride says
I can’t tell you how much you helped me with the instapot pot roast. I’ve only used my IP twice and it was challenging. I had trouble getting the pressurized setting after putting the potatoes and carrots in. I finally got it and it was delicious, and falling apart.
Ashley Fehr says
I’m so glad it was helpful Mary!
cubchico@yahoo.com says
I just made this recipe for lunch and the meat was so tender and the carrots, potatoes and celery were perfect. I am shocked because I am not a cook. I do not like to cook. But this was so easy. I am going to try other recipes. Many thanks
Ashley Fehr says
I’m so glad you liked it!
Jackie says
I don’t have any balsamic vinegar. I do have apple cider vinegar, can this be substituted?
Ashley Fehr says
You can also omit it, it just adds a bit of tangy flavor.
Sandra says
Best roast I’ve made yet in the instant pot. I added some portobello mushrooms. Next time I will probably add some sliced onions.
Ashley Fehr says
Thanks Sandra!