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.
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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
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Meghan says
I only have chicken broth, not beef. Do you think that would taste ok? Excited to try this recipe!
Ashley Fehr says
It will work fine! I’d love to hear how you like it!
Claire says
Ashley, thank you for putting these recipes together. They look amazing. However, I’m an avid cook and don’t normally have trouble with recipes. This one burned in my NuWave cooker. I followed the directions to a T, and made sure that I took their use instructions into consideration. Sadly, a $15 roast was burnt by the meat mixture. Didn’t even get a chance to add my veggies. Do you have any idea what went wrong.
Sincerely, Bummed
Ross says
When she says seat on “all” sides does she mean all 6 sides for 2-3 minutes per side?
Ashley Fehr says
Hi Claire! I’m sorry you had trouble! It is really very important that you scrape the bottom of the pot after searing to prevent the burn message. I have never used anything other than an Instant Pot so I’m not sure I have any other suggestios!n
Carole says
Can you cook the meat for the full 65 minutes and then remove it to cook the potatoes and carrots in the juices for more flavor in the veggies?
Ashley Fehr says
You definitely can remove the roast to cook the veggies! You”ll just want to make sure it’s completely cooked to your liking first.
April H says
I decided to give my pressure cooker a try (it’s only been sitting in my basement for almost a year). I’m not going to lie, it was intimidating at first. Anyway, I made this pot roast and let me tell you- not only was it super easy and fast to make, it was so much tastier too! I’ll be saving this one to make again for sure! I think my crock pot just went into retirement!
Ashley Fehr says
I love my Instant Pot for a lot of the same things I used to cook in my slow cooker! So tender and so much quicker!
Colleen says
I’ve never had much success ccrss with pot roasts. Trying for the first time in instant pot. Can I put it on for 65 minutes, then add more time if needed?
I’m excited to try it!
Ashley Fehr says
You can definitely add more time if needed! If you’re unsure, I would cut into smaller chunks as it will help to become more tender. I’d love to hear how it turned out!
Kathy says
I am cooking for one and just got a mini instant pot. I was wondering if you could give me an estimate of how to cook a 1 1/2 pound to 1 pound roast. And also any recommendations on how many potatoes and carrots? Thanks!
Ashley Fehr says
Hi Kathy! I’ve never cooked a roast that size in my Instant Pot before, so all I can do would be estimate. I probably wouldn’t cut the cook time down too much because when I make my pot roast I cut it into smaller chunks. I would probably stick to around 50-60 minutes, and add as many potatoes and carrots as you like. I wouldn’t change the cook time on the vegetables at all. I hope that helps!
Megan says
Recipe was wonderful! 5 minutes was more than enough to cook the carrots and potatoes. I also upped the time to 90 minutes for the roast. Fall-apart deliciousness!
Ashley Fehr says
I’m so happy you liked it! Thanks for coming back to let me know!
Kyla DeLeon says
When you say press pressure cook or manual…. is the pressure cook suppose to be high or low?
Megan Lynch says
This is an AWESOME recipe! New to the instant pot and it has been great both times! Love your tips and helpful instruction!
Ashley Fehr says
Yay! I’m so happy Megan! Thanks for letting me know 🙂
Amber Alles says
I’d really like to use this recipe for dinner tonight but I just bought my roast fresh and am nervous as I’m not sure if this recipe and times are for frozen or fresh or if it even matters. Thank you I can wait to try this!!
Ashley Fehr says
The recipe cook times are for a fresh roast! I hope you enjoy it!
Sharon says
Delicious! Just started to use my instant pot and what a great meal to start with! The sauce/gravy is so flavorable! My husband loved this!
Ashley Fehr says
Thanks Sharon! The sauce is our favorite part of this recipe!
Shelley says
This was great! I used a 3-lb chuck roast and cooked it for 67 minutes. I added mushrooms to the potatoes and carrots, and those turned out well. I used about 3 Tbsp cornstarch and 3 Tbsp water to make the gravy. Everything was delicious.
Ashley Fehr says
I’m so happy to hear that! Thanks Shelley!
Trisha says
Made this Pot Roast recipe for my first dinner in my new Instant Pot. I followed it closely and I think it went pretty well, but the meat was dry, not juicy. Did not fall apart. My husband’s only complaint was that meat could have been juicier. I used a 2.5 lb boneless bottom round roast. Cooked 50 min and another 4 min with veggies (my veggies were a little bigger, they turned out perfect) Please share what kind of roast I should try next time! Thank you!
Frances says
Same here! I just made mine. It’s still sitting in the pot. My meat is ROCK hard 🙁
Ashley Fehr says
50 minutes is on the shorter end of the cook time so I would definitely cook it longer, or cut it into smaller pieces. You can pop the lid and add to the cook time and it should be fine!
Darcy says
Thank you for this review! Mine is in the pot now and those are the exact 2 ingredients I left out (as I didn’t have any on hand), and I was nervous that it would be ‘lacking’, I’m back to being excited again. ?
Ashley Fehr says
I’d love to hear how you like it!
Melissa says
I received an instant pot for christmas and this is the first recipe I decided to try. Let me tell you, it was the best roast I have ever had. I was nervous about the veggie time, and honestly I think you could get away with 2 minutes. The first just fell apart. It was last night’s dinner and I woke up thinking about it. Thank you for sharing.
Ashley Fehr says
That makes my day Melissa! I’m so happy to hear that!
Justin Armstrong says
I have made this recipe several times with no variation except for using a little bit more beef broth for the convenience of having extra gravy and not wasting any broth. Absolutely delishious and so easy in the pressure cooker. Thank you for sharing this great recipe!
Ashley Fehr says
I’m so glad that you enjoyed it!
Jennifer A. says
I am in the process of making this. I however am using the Crock Pot brand of cooker. In the recipe it does not say high or low pressure. I chose high just because I was over thinking it. I am so excited to try this. I will post again once it is done.
Ashley Fehr says
I think high pressure would be correct. I hope that you like it!
Dawn Jenkins says
I am new to the Instant Pot, my hubby got me the Pioneer Woman Instant Pot for Christmas, I took it to my friends house and we cooked a pot roast with potatoes, carrots and onions in it, It turned out fabulous, so I brought my things home to cook, mine is cooking now, I can’t wait to see how mine turned out.
Ashley Fehr says
I hope it turned out just as good! Thanks Dawn!
Shaun... culinary genius says
First time making this recipe, along with first time using a pressure cooker. Absolutely fantastic, simple easy ingredients and blows out my old recipe. My go to from now on!! Thank you
Ashley Fehr says
I’m so happy to get such a raving review from a culinary genius! 🙂 Thanks Shaun!
Mariah says
I got my instant pot for Christmas and I’m so excited to try this recipe! I did have a clarifying question. Does this recipe call for the meat to be frozen? I have a roast I want to use but it’s 7.5 pounds so I need to thaw it so I can cut it down to the right size. Does the time change if I am used meat that was thawed-out?
Ashley Fehr says
The time won’t change if you’re using a roast that was previously frozen, unless it is still partially frozen. 7.5 lbs is a good sized roast! You may want to add some cook time to this recipe just to be on the safe side.
Claire says
As a single momma who is just learning how to cook, I must say this recipe was HEAVENLY!! I made it tonight and it was a winner for my picky 5 year old daughter. I’m excited to try more of your recipes. Thank you so much!!!
Ashley Fehr says
Thanks Claire! I’m ecstatic to hear that!