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Perfect Instant Pot Pot Roast Recipe (pressure cooker pot roast) + 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!)

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.

Tips for making this Instant Pot 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. If you are using a leaner cut of meat, I recommend cutting into smaller pieces so it is more tender.
  • 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

4.91 from 111 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. Kasie says

    This has become one of our favorite recipes in our home! It’s literally a staple! One question that I’ve never thought to ask before but is one serving equal to one cup?

  2. Caitlin Schultice says

    Hi Ashley. I didn’t realize it is 8 servings and its just myself and my boyfriend. I got enough ingredients to follow the recipe. Do you think it is something I could freeze after cooking? If not. Would you recommend just cutting the recipe in half? Would that still work with instapot

  3. Jordyn says

    If I am using slices of top round (precut usually used for fajitas), how long should I cook it for? I have an 8-Qt instapot! Thanks!

  4. Lainey says

    I have tried this recipe before and it is my absolute favorite! I have an appointment tomorrow during dinner time and was planning on using the timer feature. Would you recommend this for this recipe or not? My thought is that I would sear the meat at 3:30pm and set the time for pressurizing for 5pm for an hour. Would that work? Fairly new to cooking and instant pot world. Thank you!

    • Ashley Fehr says

      I actually haven’t used the timer more than once and never with meat! The tricky part is just making sure the meat isn’t sitting at room temperature for too long. I would probably set the cook time to start earlier, at 4 or 4:30, because you can cook it for 90 minutes and it’ll be great, and even if you leave it sitting on warm for 30-60 minutes while the pressure releases and it will be great

  5. Oscar Arango says

    Made this yesterday and simply put it was delicious! My daughter who is a pretty picky eater said “Daddy will you make that meat you made again? It was delicious!”. I can’t disagree with her, not only was it simple to make, with only a few ingredients, it turned out perfect. I cooked the potatoes and the carrots for 5 mins and they turned out great. Everything else I followed to a T; I may add some quartered onions next time. Thank you!

  6. Jolie J. says

    Absolutely delicious! I’ve been doing roasts a long time, but this flavor profile and method is my favorite. I’m just getting comfortable using my Instant Pot. What made your recipe special is your step by step instructions for IP searing, setting temps and times, adding veggies and optional corn starch to thicken the broth. Thank you!

  7. Claudia says

    Delicious!! Had larger potatoes so cut them to be similar in size to the minis. But the roast and juice/gravy is the STAR of this show. Will make again. Thank you!

  8. Vanessa Ames says

    I am hoping to make this tomorrow evening but I wanted to do whole russet potatoes and fresh carrots. Should I quarter the whole potatoes to make them the size of the little potatoes. Also could I sup French Onion Soup for the beef broth?

  9. Brittany says

    I made this recipe tonight and it is absolutely delicious! So delicious that I came to write this review before I’ve even finished my serving! I did use 3 lbs potatoes and added quartered onion with those and the carrots. Due to that, I pressure cooked the last session at 10 minutes and let it release pressure while I finished cleaning the house. Recipe bookmarked for future use. Thanks!

  10. Michelle says

    I made this recipe yesterday and it was amazing! I added a few cloves of minced garlic and used 3lbs of little potatoes because I had a 3 lb bag. I also used baby carrots since that was what I had. I used a full can of beef broth (14oz) and a heaping tbsp of tomato paste. Tiny changes but I thought I’d mention them in case. I’ve always had issues with bland pot roast from the IP but this was hands down the opposite. So much wonderful flavor and a beautiful broth (I did not thicken mine). Pinned this one for next time! Thank you!

  11. Gina says

    This recipe is a family fav now! I didn’t get to measure out the servings the last time I made it. You say it contains 8 servings but do you know what the serving size is??

  12. Rebecca Sarvady says

    I am hoping to make this but my chuck has been pre-cut into about a dozen or so pieces, suggestions for modifying?

  13. Valerie Ferrell says

    This recipe is amazing! I’ve made it twice now! Funny, that I always forget how much /extra/ time it takes to fully pressure up to get going, and then the cook time, and the natural pressure release. It takes me about 2 1/4 hours to get /everything/ done from start to dinner table. Plus, the extra juices really are perfect for gravy! I’m glad I have an instant pot recipe because I’ve /never/ had this much luck cooking it any other way! Thanks, Ashley!

  14. Brooke says

    Great recipe! Thanks so much! I cooked a 4-lb roast for about 75 minutes, and it came out fork tender. I did need to cook my veggies a little longer (about 6 minutes instead of 3) and I added some garlic and onion, but otherwise I followed the recipe exactly and my whole family loved it. 🙂

  15. Taylor says

    We don’t have whole potatoes, so I‘m just planning to add mashed potatoes on the side. My chuck roast is 3.35 pounds. Considering it’s the only thing going into the instant pot, should I adjust the cook time?

    • Brooke says

      I would still cook your roast for about an hour as the recipe states so it gets good and tender. And make sure you cut it into segments like she says to do. I made this recipe last night with a 4-pound roast and cooked it for about 75 minutes (then a 10-minute natural release of pressure), and it came out really tender.

  16. Josiah J. says

    I plan to make this tonight but do not have beef broth. Is there anything I can substitute? I do have chicken broth, but I don’t know if that would affect the taste to much

  17. Kim says

    Hi Ashley,
    I plan to make this tonight, but I do not have any tomato paste, will it be okay without? Or should I add canned tomatoes?
    Also, we love extra sauce! Should I double or triple the beef broth and then thicken with cornstarch and water after it is done in the IP?

    • Ashley Fehr says

      Hi Kim! It will be fine without the tomato paste, but I personally would add a little ketchup (call me crazy). I like a bit of tomato with this sauce! You could definitely double the sauce, but I would double everything and not just the broth

  18. Dawn L. says

    Just tried it tonight with a 2.4 pound thawed Butcher Box chuck roast. Perfect. I didn’t bother with carrots, and would’ve added frozen peas but didn’t have them. SO I did 2# of mini potatoes instead. Nice flavor…and I didn’t get any burn message. (I used my 8 qt. IP which tends to do that more than my 6 qt, so I’m very pleased.) I just wish I had
    a bigger roast! I did it on 55 min. and took the meat out before doing the potatoes since the meat was tender perfection. Other changes: I used 1T. of a high end smoked balsamic and 1 T. of Costco’s Kirkland brand balsamic. Instead of canola oil, which I personally don’t like to use, I put in a nice pat of bacon fat for more flavor.

    • Dawn L. says

      OK…after my comments from last night, I need to add that I did thicken the sauce with corn flour but I have to say: Double the sauce! If is so good, the family loved the recipe and was scraping the pot for more sauce. So good! (I took the potatoes out when I did this, then put them back in so they would get coated.)

      • Ashley Fehr says

        Yes, you can definitely add more broth but I would double all of the sauce ingredients. I’ve never tried brussels sprouts in the Instant Pot so I can’t say how that would work

  19. Sandy says

    I have an 8 qt Instant Pot. I learned, the hard way, that you need to make sure to deglaze the pot after searing the meat. I remove the meat, add the broth (or whatever liquid you’re using) and make sure there are NO bits stuck to the bottom of the pot, or you’ll get the burn message. Tomato sauce seems to be a big culprit as well. I can’t make chili in my pot without getting the burn message.

    • Bonnie says

      Look up AIP “Nomato” sauce online. It’s an amazing substitute for tomato sauce and easy to make!! We can’t have tomatoes in our household and use the nomato sauce all the time! It also freezes well so I make extra.

  20. Kaitlin O says

    Hello! Plan to make this recipe this week. I have a smaller Chuck roast (1.5lbs). Should I change the cook time? Thank you!

  21. Wendy Rae says

    I have made this twice and the first time was not as successful as the second. I think it is because I didn’t TURN OFF the Instant Pot for the meat to natual release the first time. I did turn it off the second time and the meat was so tender and amazing! Thank you for the amazing reciepe.

  22. Niki Maas says

    We had this tonight and it was delicious. We used one bag (1 lb) of baby carrots and cut up russet potatoes. My picky husband even liked it!

  23. Lindsay says

    I made this last night since these were some of the few ingredients available at the grocery store. I did have to sub chicken broth for the beef broth, but it came out amazing! Somehow my husband had never tried a roast before, but I’m sure he will be asking for it often now!

  24. Angela Thomas says

    I tried this recipe for the first time tonight and it was the first time that I used my instant pot as well! I normally use my slow cooker for pot roast but I’m thrilled to say this was the best pot roast that I’ve ever had! The meat was so tender! Thank you so much for the recipe!

  25. Margaret Wilson says

    I’m cooking the pot roast in my instant pot this weekend. I’m so excited because this will be my 1st time using an instant pot. My question is…I’ll be using an 8qt instant pot, should I adjust the recipe at all?

    • Ashley Fehr says

      You shouldn’t need to adjust the recipe, but I know that some like to make sure they are over the minimum liquid requirement which I believe is higher for the 8 qt than the 6 qt. If you want, you could double the sauce just to ensure there is enough liquid but it should work even without.

    • Vivian - CT says

      I’m making this right now and I think there is a lot to adjust from the 6qt to 8qt.
      I added approx 2-2.5cups of beef stock extra to make up for the .30lbs of extra Chuck. And added a few extra TBSP of balsamic, tomato paste & Worcestershire
      Another thing….I cut the 3.30lb chuck roast in half like they said and I cooked it for an hour…..hard as a rock. So then I put it in for 15mins more and a little better but realized this is going to take 5hrs if I don’t cut it up into cubes. I just cooked it for another 30mins and it’s done perfectly!
      Now I’ll add the veggies for 15mins and see how they came out??
      It does smell delicious though!!

      ****Family loves it but definitely cube the meat and don’t cut potatoes in half.

  26. Mickey White says

    This was great ! I used some different seasonings for our taste ; regular vinegar since it’s all I had ; the meat was tender ; Vegetables were not mushy . I added onions and Celery chunks also ! THanks . I have an off brand pressure cooker ( not an Instant Pot ) . Thanks for the recipe !

  27. Megan says

    I’ve never made pot roast before and this turned out so so good! My husband and I have a new favorite. I didn’t add the tomato paste and it turned out fine. Had to thicken up the sauce a little at the end, but WOW. Thanks for the recipe!

  28. Stephanie Tuohey says

    I love my instant pot and I love finding an amazing dish for it. This is a real winner. Followed it exactly as is and it turned out perfect. I think the carrots and the sauce together are amazing. Meat was tender, I actually didn’t cut it and it turned out perfect. Will definitely be making it again.

  29. Dan LA says

    Excellent. Way better than my dutch-oven or crock-pot roast. Super. Adding the vegetables at the end cooked them without making them mushy. This will be my new pot roast recipe.

  30. Marcy says

    I am making this for the 2nd time for my parents. My father puts ketchup on almost every meat but when I cooked this, he absolutely loved it and I was happy that he found something with delicious flavor, without ketchup. This is an awesome recipe!!

    • Joni Uptegrove says

      Hey there I might be able to chime in as we mainly eat venison (whitetail or elk) when it comes to red meat. What we’ve learned is to nearly double the seasonings since venison doesn’t have the same marbling of good-tasting fat like beef or pork. I’d also proceed with caution using an instant pot for elk. We tried it on a whitetail roast and it just wasn’t long enough cook time for it to become tender like our venison roasts become in a crockpot. It was pretty tough when it came out of the instant pot.

  31. Laura says

    A few weeks ago, pot roast was on sale at my grocery store. My husband was not excited that I was making that for dinner. I made this recipe. My whole family loved it! Tonight I am making it again, this time he is looking forward to dinner!

  32. Jessica says

    My picky husband and my even pickier children absolutely loved this recipe. They couldn’t get enough, Thank you!

  33. Charles says

    Let me start by saying… this is a great recipe! Only 2 small notes… one is a suggestion: I think deglazing the pot with red wine after searing meat adds tons of flavor. The 2nd thing is I think you should change the total time to more like 1:45. With 55 mins cook time along with the time it takes to come up to pressure and the additional 3 mins for the veggies at the end, I would say the total time along with prep is more like 1:45 to 2hrs. Thank you for an excellent recipe!

    • Ashley Fehr says

      Thanks Charles! The total cook time is calculated automatically by the recipe card and is the sum of the active prep time and the cook time. It does not include time to build pressure. I love the idea of using red wine!

  34. Bill says

    I just found your recipe and I have everything I need EXCEPT the beef stock. I do have chicken stock. Do you think it would affect the taste that much of I used that instead?

  35. Katana says

    The meat is so tender. This is an amazing recipe that I am going to incorporate into my weekly dinners when the roast meat is on sale at the grocery store. I would love to cook this for a group of people.

  36. R. Jones says

    Tried this for dinner tonight for my very first time cooking in my IP, and for my very picky family. It was a HIT!! I did change up the dry seasoning to my liking and added chunks of onion as well. My kids who are as picky as they come went back for seconds. It was so tender and juicy, the only regret I have is I forgot to take a picture. The kids have already asked for it again soon!!

  37. Allison says

    I’m sad to report that the meat was dry. I did not change anything about the recipe and didn’t quick release – as I was careful not to cause the meat to seize up. The only thing I can think of is that cutting the meat in half was a bad idea. My mom, who has been making mouth watering, delicious pot roasts for decades, was horrified at the mere mention of cutting it in half (haha) and swears that’s what ruined the roast. The veggies and gravy were tender and delicious. I am going to try again using a different cut of meat this time (one recommended by mom) and will not be cutting it in half. I’ll keep you posted 🙂

    • Ashley Fehr says

      Hi Allison! I can assure you that cutting the meat in half will not make it tough 🙂 But it sounds like you might want to cook it a bit longer. I would try adding 20-30 minutes to the cook time for the same size of roast that you used originally

    • Ron S. says

      I plan to try this recipe tonight and went to the grocery store where I know the butchers. They had two packages of pot roast of identical weight but the meat looked different. One had fat marbling throughout and the other looked leaner but quite nice with good muscles and some interior fat. The butcher looked at both and chose the one with more marbling as the one to be more tender because that more muscled piece was likelely to be tough and more grissely………Even with the same description, there was likely going to be a big difference in tenderness after similar cooking times. Ask the butcher if you can when you have a choice

    • Karen Corson says

      I would say the quick release was your mistake. The recipe says natural release ten minutes. That’s why. Try it again! So good.

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