Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Prep Time 15 minutes
Total Time 2 hours 10 minutes
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

Love pot roast? Try my Easy Pot Roast recipe or my Slow Cooker Pot Roast next!

overhead image of instant pot roast with potatoes and carrots

This recipe was originally posted in 2018, but has been updated to include new step by step photos and video.

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!)

instant pot pot roast with potatoes and carrots in pressure cooker

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.

close up image of gravy being poured onto instant pot beef roast
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How to make Instant Pot Pot Roast:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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 pot roast in the Instant Pot?

    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.

    Can I cook a frozen roast in the Instant Pot?

    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.

    Why is my pot roast tough?

    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.

    Do I have to trim my roast?

    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.

    close up image of pressure cooker pot roast in bowl with fork

    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?

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    Instant Pot Pot Roast (with the BEST gravy!)

    4.94 from 461 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 minutes
    Cook Time 1 hour 15 minutes
    Time to build and release pressure 40 minutes
    Total Time 2 hours 10 minutes
    Cuisine American
    Course Main Course
    Servings 8 servings
    Calories 447cal

    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

    *UPDATED December 3, 2021. 
    I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.
    • 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

    Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 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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    Comments

    1. Megan says

      I think I must have done something wrong. I followed the recipe with the liquids for a 2.5lb roast. Only a cup of broth? After it pressurized, it had only been cooking for about 10 minutes and the burn alarm came on. I opened it and all the liquid was gone. It actually looks cooked it’s just not super tender. What do you recommend?

      • Ashley Fehr says

        It sounds to me like it wasn’t quite sealed, because if the seal is there you really won’t lose liquid like that. I would check that your seal is in correctly and make sure the valve is set all the way to sealing.

    2. Pam says

      Are the potatoes and carrots submerged in liquids whole cooking? If not, do you add any extra seasonings in the vegetables when you add them?

    3. Kevin Waitley says

      Made it twice now. Great meal. I cook in 8qt Instapot for 55 mins. I then release the steam. I put in whole red potatoes and large chunks of carrots and cook them for 8 minutes. It is turned out great the last two times I made it. Thanks

    4. Deb Brummel says

      I have made this several times now and it is so good!! My family loves it! The beef truly does fall apart and it is definitely worth putting the potatoes and carrots in near the end. When I made it this past week I couldn’t find the Little Potatoes (or any variety of baby potatoes) so I used red potatoes and cut them into small chunks. This worked very well. I also have been making the gravy with it and it is delicious. Thanks so much for an awesome Instant Pot recipe!

    5. Shannon Ferger says

      Ashley, I found this recipe last week and thought I just had to try it. I’ve never done a roast in the InstaPot before so I was a little worried, but I really shouldn’t have been. The meat is falling apart, the carrots are perfectly fork tender and I just thickened up the gravy. I did the potatoes on the stove because I wanted mashed, but I”m thinking next time, and there WILL BE a next time, I’m throwing the potatoes into the pot with the roast and carrots. My husband and I are so excited to have a quick and delicious dinner in about an hour and a half. I’ll be making this again and letting everyone else know how great this turned out!

    6. Tanya says

      This recipe had a great taste to it!!! However, I must have done something wrong. I just bought my instant pot and this is the first recipe I made. The meat wasn’t tender and falling apart like I was expecting. What can I do differently???

      • Ashley Fehr says

        Hi Tanya! There are a few things it could be. Can you tell me how large your roast was and if you cut it down into 1lb chunks? How long did you cook for? Did you do high pressure?

    7. Kevin Waitley says

      I made it tonight, and it was excellent. I used about 6 lbs. of chuck roast. I used 1.5 lbs of baby carrots and about 15 red potatoes cut in half. I cut meat into about palm sized pieces. Followed the recipe exactly. Fantastic meal. The entire family loved it and had seconds. Thanks!

    8. Linda says

      Delicious and so quick and easy. My new go to recipe for roast beef. So tender and juicy and tasty. Family loved it. Thank you for such a great recipe.

      • Ashley Fehr says

        I’ve never tried doubling the recipe but it should be the same cook time, provided the roast is cut into approximately 1lb chunks and everything is about the same size. Let me know how it goes if you try it!

    9. Mary Workman says

      I tried this recipe last night! My 1st time using th e IP. I followed the cook time but when I opened the pot the roast was not cooked. I then cooked again for another hour, but to no avail….we were hoping for fall apart tender. I wasn’t impressed.

      • Ashley Fehr says

        Hi Mary! I’m so sorry to hear that! An hour of additional cook time is quite a bit — do you think it might be the type of roast that you used? You may want to start by adding additional time in 15-20 minute intervals next time.

    10. Nikki says

      I add horseradish on top of the meat when I add cream of mushroom soup. So good and a lovely gravy for the roast and veggies.

    11. Tracie says

      Am I the only one who keeps getting a burn notice? I keep having to turn the pot off and adding more liquid. It’s taking forever to cook and I don’t think it’s going to be very good when it’s done 🙁 I’m so disappointed.

      • Ashley Fehr says

        Hi Tracie! This is a strange recipe to get a burn notice for — I would recommend making sure you deglaze the pot and scrape the bottom really well as it sounds like you might have some stuck on bits on the bottom.

    12. Nitul says

      Omg ! The recipe was amazing … the best roast I’ve ever had or made. Turned out perfect ! Thank you for sharing it.

    13. Steven says

      So how is the total time in this 1 hour and 13 minutes? By my quick math the active cooking time starting at the searing part and ending at the second 10 minute steam release is nearly an hour and a half.

      • Ashley Fehr says

        The total time listed at the top of the recipe only includes the prep and cook time (it’s calculated automatically), and not the time to build pressure or release.

    14. Juli says

      This was my first real attempt at using my 6 qt. Duo Plus IP that I got for my birthday last month. (hard boiled eggs were my first attempt) And O M G!!!! in an hour I have the BEST roast beef I have ever made!! I used an arm roast and it is so tender I can cut it with a fork! I am also amazed that the potatoes and carrots are perfectly done! The flavors are wonderful as well!! I will never cook a roast in my crock pot or my oven again! This is a GREAT recipe and super easy to do. Thank you so much for sharing Ashley~

    15. Katharine Trumbull says

      I bought a pressure cooker for Christmas this past year and eadnt sure on what recipes to try. I found this recipe because it peaked my curiosity so I made. My husband is beyond excited everytime I make this. Which I have made several times now. I added a little rosemary and some celery. Other than it is the perfect recipe. Thank you so much for sharing ????

    16. Lindsay Irons says

      Thanks for sharing.. the only thing that I changed was adding some crushed garlic and a whole onion sliced as well as increased the cook time extra 10 minutes. Great recipe!

    17. Melanie says

      I made this tonight. It was my first time ever making a pot roast so I followed your recipe exactly and it turned out perfectly. So delicious! Thank you for sharing this recipe.

    18. Darci says

      This is my 3rd time making this roast! Turns out delicious everytime!! So simple to make. I have an 8gt Pressure Cooker. I add extra carrots & potatoes. 60 minutes & meat is super tender!! One of my favorites! Thank you for this delicious recipe!!

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