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Instant Pot Pot Roast

This Instant Pot pot roast recipe is fall apart tender and totally delicious. Whole baby potatoes, carrots, and fresh herbs come together to make the perfect pressure cooker chuck roast!

Instant Pot Pot Roast Recipe

This is actually the recipe that made me fall in love with my Instant Pot. Now that I know I can make an Instant Pot chuck roast that’s so delicious in such a short time, there’s really no going back. In fact, my beloved slow cooker may be collecting a little dust lately as I tend to reach for my Instant Pot more often these days!

With easy family meals like my Instant Pot taco soup or this easy Instant Pot white bean soup, it just makes sense.

Instant Pot Pot Roast

Pot roast is a meal that my whole family loves, so I whip-up this easy pressure cooker beef roast about once a week. It’s a great dinner for my family of four, and I usually have plenty leftover to send with my husband to work the next day.

Isn’t it funny how some meals almost taste even better the next day? I know that my husband always appreciates his day-two pot roast leftovers.

Instant Pot Pot Roast

Instant Pot Chuck Roast

Ever find yourself at the meat counter wondering what cut of beef to buy to make a pot roast?

For me, it’s all about the chuck roast. An Instant Pot chuck roast turns out so incredibly tender and scrumptious that this is the beef roast I choose again and again.

I like to make my Instant Pot chuck roast with potatoes, carrots, and celery. However, you can certainly get creative and try other vegetables. Green beans would be delicious, and I’ve also used turnips successfully. Do you have any favorite veggies to throw in the Instant Pot with a roast that I haven’t mentioned? I’d love to hear how you make yours at home!

Instant Pot Chuck Roast Recipe

How To Cook A Frozen Roast In An Instant Pot

Wondering if you can cook a frozen chuck roast in your Instant Pot?

Well, the short answer is yes! The long answer is a bit more complicated. Please note that your results will be much better if you used a thawed piece of meat, but, I know that sometimes you really want to make a pot roast and the only meat you have on hand is frozen. Been there, done that!

If you do decide to cook a frozen chuck roast, you’ll want to add about 5 extra minutes per pound of cook time and skip the searing step. Since you’re adding so much cooking time, I would suggest doing a quick release after the first 70 minutes, then adding the vegetables, and cooking on high pressure for an additional 15-20 minutes.

I make frozen chicken breast in an Instant Pot all the time, but with a beef roast, you will find that the outside cooks much faster. This can mean result in the outer layers being overdone by the end of the cooking time.

If you do decide to cook a frozen chuck roast in the Instant Pot, let me know how it turned out in the comment section below. I’m sure that your experience will be really useful for our other home cooks.

Instant Pot Chuck Roast Recipe

Instant Pot Pot Roast Tips For Success

  • Choose the chuck roast, trust me!
  • Don’t skip searing. It’s where you’re going to create loads of flavor for your Instant Pot pot roast recipe
  • Leave your potatoes whole! They turn out just right using this method.
  • Larger chunks of carrots will yield better results. You can use baby carrots, but they may be a bit too soft at the end of cooking.
  • BONUS GRAVY: You can remove the meat and vegetables to a serving dish and create an optional gravy with the liquid in the pot. Just whisk together 1/3 cup of cold water with 3 tablespoons cornstarch. Set the pot to sauté, high and let the mixture bubble, then whisk this mixture into the liquid in your pot. Start off with a small amount mixed in then add more if necessary based on the amount of thickening you desire.

I hope you LOVE my simple Instant Pot pot roast recipe. Be sure to leave a comment letting me know how it turned out for you, and if you made any tweaks to the recipe. We’re all learning together!

More Instant Pot Recipes for Beginners

Don’t miss our Instant Pot pot roast tutorial video below!

 

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Instant Pot Pot Roast

This Instant Pot pot roast recipe will give you a fall-apart tender chuck roast and flavorful vegetables. It’s a lovely Sunday dinner recipe!

Ingredients:

  • 2.5 to 3 lbs. chuck roast
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 cups beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 large onion, quartered
  • 1 lb. whole baby red potatoes (about 10-12)
  • 6 to 8 large carrots, cut in 2 inch pieces

Instructions:

  1. Generously salt and pepper both side of the roast, set aside.
  2. Turn on the instant pot sauté function to more, and add the tablespoon of olive oil. When hot, put in the roast and brown on each side for 3-5 minutes.
  3. Pour in the 2 cups of beef broth. Add fresh thyme, fresh rosemary and the onion.
  4. Evenly distribute the potatoes and the carrots in the pot.
  5. Cancel sauté function. Put the lid on the pot and close the valve.
  6. Pressure cook on high pressure for 70 minutes. At the end of cooking allow to natural release for 10 minutes before carefully quick releasing the remaining pressure. The fresh herbs will have mostly fallen off the stems, but, you can shake them gently to help them along before discarding them at the end of cooking time.
  7. OPTIONAL GRAVY: You can remove the meat and vegetables to a serving dish and create an optional gravy with the liquid in the pot. Just whisk together 1/3 cup of cold water with 3 tablespoons cornstarch. Set the pot to sauté, high, and let the mixture bubble. Then whisk this mixture into the liquid in your pot. Start off with half the amount, then add more if necessary.

Notes:

  1. I used a 6-quart Instant Pot.
All images and text ©Crissy Page & Dear Crissy. If you would like to share this recipe on a website or social profile, please be sure to properly attribute by linking back to this page. If you share the recipe on your blog, please rewrite it in your own words, and again, include a link back. Thanks so much! :)

Instant Pot Pot Roast Chuck Roast Recipe

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18 comments

  1. Will the potatoes be over cooked with such a long cook time for the meat?

  2. My roast was too wide to fit in the IP so I browned it (frozen) in a separate pan and deglazed it with a little red wine. It all went in the IP with the meat, onions, thyme, rosemary. I used chicken broth because it was all I had on hand. Threw in a few cloves of garlic also. cooked for 60 min. on high, added the potatoes and carrots and cooked for another 30 min. Perfectly delicious!

    Rating: 5
  3. This turned out to be perfect. I did make some changes – My kids and husband do NOT like the taste of carrots cooked with the meat, so I put a bag of baby petite carrots (drained) on a square piece of foil (big enough to fold over on itself) added some coarse salt, shallots and tossed a lil bit – folded foil down to a lil square and the once I followed your instructions for the meat – I just added the foil to the top of it, with the folded side up so juices did not run out. When done – removed – served in a separate bowl. They were so good and they were ALL mine. So easy and clean up was super easy! Thanks for sharing! (I appreciate your stating what size Instant pot you use) Many blessings Angie in Bama!

    Rating: 5
  4. Hi Crissy, is it possible to make this in the Crock Pot Express and if so, what adjustments do you think would need to be made?

  5. Would recipe change if no potatoes?

  6. Haven’t made it yet .. tomorrow is the big day
    Crissy my question is my roast will be thaw out so do I follow the recipe above. I can’t mess this up.. special dinner

  7. I did a 3lb frozen chuck roast for 84 min and it melted in your mouth when I ate it. Worked very well. Have not tried it without using a frozen one since. 

    Rating: 5
  8. The instant pot is a total life saver. I couldn’t live without it. 

  9. I made this tonight and you are sooo right about using chuck roast! I made a similar recipe with a different type of roast last time (I think it was round, if I remember correctly) and the chuck turned out so much more tender. It literally fell apart as I was lifting it out of the Instant Pot! I used dried thyme and rosemary, but everything else followed your recipe to a T.

  10. In the InstaPot, have you ever stacked two smaller roasts and had success? The store had buy one get one, but were very small. I was thinking about cooking it tonight, but after pressure washing the double driveway and sidewalk along the street, I don’t care anymore. But there is tomorrow and I think I will have muscle strains and pains, but must cook and your recipe still seems easiest in the InstaPot.

  11. Would you reduce the time for a smaller roast?  I have one that is probably about a pound only, maybe a little more

  12. That looks god Crissy! I was wondering if I would see an onion in there and there it was. I wa going to say add an onion (or several) I add more onions when vidalias are in season and will also add fresh mushrooms to a pot roast. You know, I got an IP and have yet to use it- but this may have inspired me. I have stuck with the old slow cooker for fear it wouldnt fall apart enough.

    Rating: 5
  13. This looks delicious! I’m definitely gong to try it! Question: do you put the whole sprig of the fresh herbs in or do you pull them off the sprigs? Another question (off topic) are you still clean eating like you did when you lost 34 pounds? What was the outcome on your weight loss? Have you kept the weight off and do you still follow that eating lifestyle? Thanks!

    Rating: 5
    • Hi Teri, because of the long cook time the herbs will get so tender that they basically fall off the stems on their own. You can shake them gently after cooking to help the process along before discarding. That was a great question and I added the info to the recipe! :)

      To your second question, unfortunately, I sort of fell off the wagon. The struggle is real! I still try to make cleaner choices, but, health and weight loss are still an ongoing struggle for me.

  14. When I use a frozen roast, I process it for the time suggested for a thawed piece of roast. I let the steam off, and add the vegetables. I process approximately 12-15 minutes. That way the roast iscooked a little longer, and the vegetables don’t cook too long getting mushy. The roast is always soo tender!

    Rating: 5
  15. thank you for stating the size of the Instant Pot you used.  I think you are the only one so far who has done so.  I was speaking to some people and they were like me. It is like making a serving of potatoes but not knowing the size of the dish the was used.  Thank you so much

    Rating: 5
    • I love my 6-quart pot, and I will be sure to continue to note the size pot I used (in case I get the 8-quart I’ve been eyeing) since it seems to be helpful. Thank you for commenting! :)

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