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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

4.91 from 143 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. Erin Williams says

    I’ve made this 3 times now and it’s been delicious, tender and cooked to perfection every time. I followed your instructions exactly and it’s SO good! My roasts have been 2.5 lbs, I cut it in 3 big chunks prior to searing. It has come out great each time! For anyone wondering, I’ve used chicken broth instead of beef and the flavor still comes out great! I also use an 8 quart instant pot and cook time 55 mins.

  2. Bridgett says

    I made this with my 6qt today. This is the first meal that I have made in my instapot. My husband HATES ROAT BEEF! He went back for 2nds. I added onions, celery and mushrooms, cooked for an extra 3 minutes…PERFECT! I even made the gravy.

  3. Jackie says

    Came across this pot roast recipe and it certainly didn’t disappoint.
    I’m glad you had the reminder about the extra time for pressure etc as I actually allowed the time as I have not in the past and dinner was ready right on schedule. My husband would have eaten it all but I wanted leftovers so it saves me time the next day. It was very tasty and I will definitely make it again. Thanks

  4. Natalie says

    Just made this tonight and it was delicious! The sauce is to die for and the meat was so flavorful and perfectly tender. Really the best pot roast I’ve made yet. I cut the meat in 4 pieces, all a little under a pound each and cooked for 55 minutes on manual high. I also used just 1 lb of baby red potatoes since that’s what I had on hand but added extra carrots.

  5. Cathy says

    With the exception of adding a sliced onion, I followed this recipe exactly. It was delicious! Will definitely make again. Thanks very much for sharing.

  6. Marybeth says

    I came back a second time to make this! I was in a hurry the last time and forgot to save and say ty! Lovely recipe, so delicious! I love to cook and the insta pot help to make it easy especially when I’m in a hurry after a long day of work❤️

  7. Renee says

    This is the best roast we’ve ever tried. The whole family loves it. We’ve made it multiple times and it’s always a huge hit.

  8. Anna says

    Great recipe! I made the full amount of sauce and only used a little over a pound of meat, which worked fine. Also, I think it was round and not chuck, and it was extremely tender. For the balsamic vinegar, I used some high end thick balsamic which added a hint of sweetness to the sauce. Thanks for sharing this one.

  9. Cham-O-Te Lars says

    Since Ashley said she isn’t afraid of customizing recipes, I took that ball and ran with it. No Lowry’s on the shelf so checked Google and cobbled together home made seasoning salt with sugar, dried parsley, smoked paprika, turmeric, cumin, onion powder, garlic powder, crushed red pepper and cayenne. Had Korean BBQ on the brain so added a little Korean gochugang paste to the tomato paste, and a small amount of toasted sesame oil to the liquid just before starting 55 minute pressure cook cycle. I totally agree with putting root vegetables in for a short second cycle, many cooking bloggers don’t seem to get this crucial step. Put the root veg in for 4 mins and didn’t wait the full 10 minutes for natural pressure release before venting, everything was cooked perfectly. It was very popular at our house, thanks Ashley!

  10. Megan says

    I should have this recipe memorized by now because I’ve made it so many times but here I am coming back to read it again so I can make it yet again for dinner! SO delicious! My family gobbles it up and leaves no leftovers behind. One of my teenagers is a vegetarian (she just doesn’t like the texture of meat) so she just eats the vegetables from this recipe but loves the flavor that is absorbed from the seasoning. The others in the crew eat it all. It is so flavorful and juicy. No knives needed, just forks and napkins! It is practically a staple in our house- I make it every other month, sometimes once a month if the family is craving it again.

  11. Working mama says

    Seems like a great recipe, unfortunately was misled by the total time listed at the start of the recipe. Rush from work to have something prepared in about an hour for our family ( we have a little one). Started the recipe to find if you scroll down it actually takes 2 hours to make NOT 1 hour 13 min total time. I’d suggest updating the time to reflect. Now I have to make two dinners to avoid meltdown from the little one. Pretty frustrating.

    • Ashley Fehr says

      I understand your frustration, but the time listed includes the prep time and cook time, as most recipe cards do. The time to heat the Instant Pot (or the oven, in that case) is not usually listed because it varies. I have included an estimate of total time in the notes as a helpful tip.


    It came out perfect 60 min with a chuck roast. I eliminated the tomato paste and vinegar and replace with 1/2 cup of brewed coffee for the acidity.

  13. Robin says

    Yum! Thank you for this easy and delicious recipe! My 13 year old son said he usually doesn’t like pot roast but he loved this one.

  14. Libby says

    Wow. I honestly can not remember the last time, if ever, I had such tender, juicy beef. My husband said it was like candy! Everything was cooked to perfection! Definitely a keeper!

  15. Kathy says

    We just got a pressure cooker and this was our first meal…boy did we pick the right recipe. Since this was my first experience, I followed the recipe exactly and even did the veges (carrots/potatoes/onions) at the end. We couldn’t decide what was more delicious – the meat, the veges, or the gravy. I hardly ever give a 5-star rating to anything, but I would give this 6 stars if I could.

  16. Khristine W. says

    I’ve made this recipe many times, and it’s a hit in our family! For the most part, I follow the recipe, but I tweaked mine slightly. I season the chuck roast with a little more salt, and I use regular beef broth (not low sodium). Lastly, I pressure cook the meat a little bit longer. Rather than the recommended 55-65 minutes, I leave it on pressure cook for 1 hour 15 mins. The meat gets so tender! Delicious!!!

  17. Sherri R says

    We thought it was pretty good. The veggies had more flavor than the roast, even though I’d made a rub & let it stay on the roast in the fridge overnight. It’s the same issue I have with making roast in a crockpot. It just seems to leech out a lot of the flavor. We just like roast done in the oven so much better. BUT turning on the oven in Texas summer heat is a no go. I did have to cook the veggies much longer than expected (approximately 15 minutes)to get them really tender.

  18. Jill says

    This is the best pot roast and I’m not much of a pot roast person. My meat was cut into some large chunks and I cooked it for 43 minutes. It was perfectly tender and the whole (picky) family loved it. The meat was melt-in-your-mouth tender. I added celery and a few pieces of onions. It would be good with sweet potatoes, too. It did take about 2 hours to complete so plan accordingly.

  19. jhologs says

    I was thinking to buy the Instant Pop and would like to ask which model do you have as a baseline. Can’t wait to try out all if your amazing recipes! 😊

  20. Katherine Trainer says

    Good afternoon! If I cut the recipe in half to make in a 3 quart instant pot, do I need to cut down any of the times?

  21. Mariah Chase says

    Great recipe! I added some baby bella mushrooms and so I had to add some water at the end but this was perfect and super easy.

  22. Miriah says

    This is the best pot roast recipe I have ever had. My kids are picky about certain foods, and they absolutely loved this meal. Which is a big win for my family.

  23. JudgeMimi says

    Working on first attempt T this. I couldn’t skip the old stew similarity, so had to add a 1/2c or so celery with the begs. And I could never make something like this go without a handful of onions (both at meat cooking time and at adding Vega time). And for all you doing your own shopping – look in produce section and in the aisle where the tomato paste is. They have super tubes of all kinds of things like tomato sauce, garlic pastes or chunks, numerous herbs and -yes! Tomato paste!. You use just what you need and close up the tube til next tie. Items last forever and no waste!

  24. Betts says

    How do you set the time on the ultra after you choose the pressure cooker setting? I can’t get mine to go higher than six minutes

    • Ashley Fehr says

      Sorry, I don’t have an ultra so I’m not sure why it would do that. I would ask in the Instant pot Community on Facebook – they’re very helpful!

    • Ashley Fehr says

      You don’t have to take the meat out to scrape the bottom, but I suppose you could if you have a lot stuck on. You will add the seasonings where they are listed in Step 1

  25. Kamoon says

    Hmmm…I modified. Making this at 10pm for dinner tomorrow as I will prob be home late and my husband works 2 jobs, so I want to make sure he has a good dinner in between. Cooked the meat as directed (yes, I seared first). When it was done, I took it out and shredded it (OMG, so good!). Added some arrowroot powder and magic mushroom powder, a can of diced tomatoes, then put the meat back in. Added potatoes, carrots, onions and green beans (red wine would have been nice, but didn’t think about it). Now cooking for 3 minutes, will cool and put in the fridge. He can heat it up easily tomorrow. This is going to be the BOMB! I’ll be lucky to get any when I get home tomorrow! Maybe I’ll hide a secret stash for myself…shhhhhh…

  26. Sabryna says

    This was the best pot roast recipe I’ve ever had, let alone made myself! My husband and toddlers were also fans! I changed nothing (except I use russets instead). Perfect! Thank you!

  27. Wendy says

    Hi ! Thanks so much for this recipe! I used about 5 lbs cut in big chunks as u stated, seared all asides , I added more broth because of the extra meat, set at 1hr. I also added a 1/2 bag more of potatoes, we always run out lol . Perfect tenderness !

  28. Sarah says

    I tried this recipe last night… it was SO GOOD. The meat was so flavorful and I was so surprised by how quickly the potatoes cooked. Saving this as one of my fam’s favorites.

  29. Adrianna says

    Made this on so many occasions for holidays and meal prep, turns out perfect every time. I tend to cut the meat cook time to 40-45 mins, and it comes out cooked, flavorful, and tender!

  30. Debra Large says

    Delish! I added a little rosemary, and used crushed tomatoes as I had no tomato paste. I also added 1/2 an onion with the carrots and potatoes. Really tasty!😋

  31. Cindy says

    Made this for my family in July. 😀 I know, weird choice, but with COVID, you cook what you have around! 😀

    It was delicious and very tender. I cooked mine for 65 minutes, because it was a bit larger and completely covered the bottom of the IP. Whole family loved it, even when the “feels like” outside is 99F!

    Thanks for the great recipe!!!

  32. Cassy says

    This is a absolute CLASSIC! Turns out perfectly every time I make it and I want to pick at it all evening! I retired all my other roast recipes – truly the GOAT!!

  33. Angela says

    Wow! This is fantastic. Your instructions are on point! I didn’t use the tomato paste because I didn’t have any and it still came out tender, juicy, and full of flavor. It was a huge hit with all of my kids. Thank you so much!

    • Cindy says

      You could use red wine vinegar, or just add a little more tomato paste. Balsamic Vinegar, Worcestershire Sauce, Ketchup, Fish Sauce…these are all flavor boosters with great “umami.” This isn’t a complete list of “umami foods,” but it gives you an idea why you see them in so many recipes. (Ketchup really surprised me — I never would have put it in the list, myself.)

  34. Theresa says

    Wonderful recipe!!! This time around I have a frozen roast, how would I adjust the cook time? Thank you for all the great recipes:) This site is my go to for new dinner ideas!

  35. Marisa Medlock says

    We love this recipe! I do add onions with the vegetables. Also, I didn’t want to open a can of tomato paste and just use part of it, so I substituted Trader Joe’s Harissa Hot Chili Pepper Paste. The flavor was incredible! I’m sure it’s delicious both ways, but wanted to let you know this was a fun substitute. Thanks for such a delicious recipe…the meat was perfect and I liked the text/flavor better than using a slow cooker.

    • Dianne Morgan says

      I know what you mean about having unused tomato paste. I learned a hack – spoon leftover tomato paste into an ice cube tray in 1 tablespoon portions and freeze. If you like, you can move the frozen portions to a plastic bag and keep in the freezer for future recipes. It’s a nice solution because the tomato paste does add a kick. And thank you for suggested substitute.
      Great original recipe! I have always liked pot roast as a comfort food. This recipe is richer and more mature than the pot roasts from my childhood, which was made on the stovetop with Lipton’s onion soup mix and flour for thickener.

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