Instant Pot Pot Roast

This Instant Pot Pot Roast is the recipe that made me fall in love with my Instant Pot. The chuck roast comes out fall-apart tender, and the potatoes and carrots cook right in the same pot.

Now that I know I can make a roast this 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.

To make this recipe, I sear a well-seasoned chuck roast, then add beef broth, fresh thyme, rosemary, an onion, baby red potatoes and big chunks of carrot. The pressure cooker turns it all into Sunday dinner.

Why You’ll Love This Pot Roast

Pot roast is a meal my whole family loves, and I make this easy pressure cooker version all the time. It’s a great dinner for my family of four, and there’s usually plenty left over to send to work with my husband.

Isn’t it funny how some meals almost taste even better the next day? He always appreciates his day-two pot roast.

You get all of the comfort food you want from a long-cooked roast, without having the oven on all afternoon. It tastes a lot like a slow cooker pot roast, but it’s ready the same day you remember to make it.

Readers keep telling me this was the first thing they made in their Instant Pot, or the first pot roast they ever felt brave enough to try. One told me the meat fell apart while lifting it out of the pot.

The Best Cut of Meat for Pot Roast

Ever find yourself at the meat counter wondering what to buy? For me, it’s all about the chuck roast. Trust me on this one.

A beef chuck roast comes from the shoulder, and it has plenty of marbling and connective tissue. Under high pressure, that tissue melts into the meat, and it’s why an Instant Pot chuck roast turns out so tender.

One reader tried a round roast first, then switched to chuck and said it was so much more tender. Lean cuts just don’t have that fat to break down. A shoulder roast works well, too, according to a reader who has made both.

For another cozy beef dinner, my Instant Pot Beef Stew uses the same kind of budget-friendly meat.

Instant Pot vs. Slow Cooker Pot Roast

I love my slow cooker, and I’d never tell you to give it up. Both pots give you a tender roast. The difference is the clock.

A slow cooker asks you to plan ahead and start in the morning. With the Instant Pot, you can decide on pot roast in the afternoon and still have it on the table for dinner.

The other thing I love is that you sear the meat right in the same pot. There’s no skillet to wash, and all of those browned bits stay where they belong.

Instant Pot Pot Roast Ingredient Notes

This is a simple list, but each of these does something important for the pot.

Chuck roast: Choose a roast that fits flat in your pot, and salt and pepper it generously on both sides.

Beef broth: This becomes your cooking liquid and your gravy, so use one you like. Beef stock works just the same.

Fresh thyme and rosemary: I love fresh herbs here. Drop in the whole sprigs, and the leaves will fall off the stems as it cooks. Readers have had good luck with dried herbs, too.

Onion: I just quarter a large onion, with no chopping at all.

Baby red potatoes: Leave them whole! They turn out just right this way.

Carrots: Cut large carrots into big 2 inch pieces. You can use baby carrots, but they may be a bit too soft at the end.

How to Make Instant Pot Pot Roast

Season the roast and turn your Instant Pot to sauté on the More setting. Heat the olive oil, then sear the meat until it’s deep brown on each side. Please don’t skip this part. It’s where you create loads of flavor.

Pour in the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the herbs and onion, then tuck in the potatoes and carrots around the roast.

Cancel the sauté function, put on the lid and set the valve to sealing. Cook on high pressure, and give it a natural release for a while before you carefully release the remaining pressure.

Lift out the roast and vegetables, discard the herb stems, and you’re ready for gravy. I keep every amount and time in the recipe card below, so you won’t have to scroll back up here with a hot pot in front of you.

New to Your Instant Pot?

So many readers tell me this was their first Instant Pot meal, so here’s what I’d want a friend to know. It’s a great recipe to start with, because the pot does nearly all of the work.

The sauté setting works like a skillet, and that’s where you brown the roast. Hit cancel before you put on the lid. Then make sure the sealing ring is in place, and turn the valve to sealing.

When it’s time to release the remaining pressure, keep your hands and face away from the valve. Use a wooden spoon to turn it, and wait for the pin to drop before you open the lid.

How Long It Really Takes

If you’re new to pressure cooking, the times can be confusing. There are only two timed steps in this recipe: 70 minutes at high pressure and a 10-minute natural release.

The recipe card lists 100 minutes in all, which covers searing and getting everything in the pot. A full pot also needs time to come to pressure before the timer starts counting down, so don’t panic if nothing seems to happen at first.

It’s normal to hear some hissing while the pot heats up. Once the pin pops up, the steam should stop. If steam keeps coming out, check the sealing ring and the valve.

How to Make the Gravy

That cooking liquid is too good to waste. Move the meat and vegetables to a serving dish, then set your pot back to sauté on high and let the liquid bubble.

Whisk cold water and flour together until it’s completely smooth, then whisk it into the pot a little at a time. That cold water is how you avoid lumps. The flavorful gravy thickens in just a few minutes.

A cornstarch slurry works here, too, if that’s what you keep on hand. Start with a small amount to thicken the gravy, then add more until you like it.

How to Keep the Vegetables from Getting Mushy

This is the question I hear the most, and readers feel strongly about it! Some love the vegetables cooked right along with the roast. One reader worried about it, tried it anyway, and said they came out great.

Others want a firmer carrot, and they add the vegetables after the roast is done. Times vary from reader to reader, from about 8 minutes up to 15. The bigger your potatoes, the more time they’ll want.

One clever reader wraps baby carrots in a foil packet and sets it on top of the roast, so they stay separate and come out with their own flavor.

Start with the recipe as written. Then adjust it next time to fit how your family likes their vegetables.

My Best Tips

• Take your time searing. Give the roast time to brown before you turn it. The browned bits on the bottom of the pot flavor everything.
• Let it rest under pressure. That natural release keeps the beef tender, so don’t rush it.
• Keep the vegetables big. Whole potatoes and large chunks of carrot hold up best during the long cook.
• Check your sealing ring. If steam keeps escaping, make sure the ring is seated in the lid and the valve is closed. A reader lost all of the liquid this way.
• Cut a big roast. One reader with a much larger roast cuts it into thirds before searing, so it cooks evenly.

Substitutions & Variations

Onion soup mix: Several readers add a packet of onion soup mix to the broth, and they rave about it. It’s a fast way to add more flavor.

Worcestershire sauce: One reader added Worcestershire, a small bay leaf and a clove of garlic. Those are all easy pantry additions.

Mushrooms: Stir in halved mushrooms after you sear the meat, and give them a couple of minutes in the pot.

Other vegetables: I’ve used turnips successfully, and green beans would be delicious. Readers have also used parsnips and sweet potatoes.

Wine: A splash of red wine after searing helps lift the browned bits, and one reader loves it. Use broth if you don’t cook with wine.

Horseradish: A couple of readers rub horseradish on the roast before searing. I think that sounds really good.

Balsamic vinegar: One reader adds a few glugs along with mushrooms and garlic for a deeper flavor.

Beef consommé: One reader swaps it in for the beef broth when they want an even richer pot of gravy.

What to Serve with Pot Roast

With potatoes and carrots in the pot, you already have a full meal. Still, I never turn down Yukon Gold Mashed Potatoes with that gravy.

This is a great Sunday dinner, and it’s also an easy one to serve to company. Put the roast in the middle of a big platter with the vegetables around it, and pass the gravy at the table.

A basket of Honey Butter Rolls or Easy Buttermilk Cornbread is great for soaking up the juices. For something green, I like my Canned Green Beans.

How to Store Leftovers

Refrigerator: Keep leftover pot roast in an airtight container for up to 4 days. Store some of the cooking liquid with it, because that keeps the beef moist.

Freezer: Freeze the beef and broth for up to 3 months. The potatoes can turn grainy, so I’d eat those first.

Reheating: Warm it gently on the stove or in the microwave with a splash of broth. Low and slow keeps it from drying out.

Leftover ideas: Shred the beef and pile it on soft rolls for sandwiches. You can also tuck it into tacos, spoon it over mashed potatoes, or warm it with the leftover gravy and serve it over egg noodles.

Instant Pot Pot Roast FAQs

How long do you cook a chuck roast in the Instant Pot?

I cook a 2.5 to 3 pound chuck roast for 70 minutes at high pressure, then let it naturally release for 10 minutes. If your pot jumps from 59 minutes to 1:00, keep pressing until it reads 1:10.

How do I keep the vegetables from getting mushy?

Whole potatoes and big carrots hold up well for me, but you can add them later. One reader cooks the roast alone for 60 minutes, lets it naturally release for 10, then adds the vegetables for 15 more. Others use less time for firmer carrots.

Can I cook a frozen roast in the Instant Pot?

Yes, though your results will be better with a thawed roast. Skip the sear and cook the roast for 70 minutes. Do a quick release, add the vegetables, then cook 15 to 20 minutes more.

Can I use a different cut of beef?

You can, but chuck is the most forgiving. Readers have used shoulder and eye round roasts. Leaner cuts won’t fall apart the same way, so you may end up slicing them.

Why is my pot roast tough?

It usually needs more time, not less. Tough beef hasn’t had enough time for that connective tissue to melt. Seal the pot and cook it a little longer, then check again.

How many people does this feed?

The recipe serves 6, with a 2.5 to 3 pound roast. If you’re feeding a bigger crowd, one reader with a 6 pound roast cuts it into thirds and adds 15 to 20 minutes and more broth.

Do I have to sear the roast?

You don’t have to, but I wouldn’t skip it. Searing is where so much of the flavor comes from, and the browned bits season your gravy. The only time I skip it is with a frozen roast.

Can I cook two small roasts?

I haven’t tried it myself, but I’d set them side by side rather than stacking them, and brown them one at a time. Keep everything below the fill line.

Can I use a smaller roast?

Yes. A smaller roast won’t need the full time, but I haven’t tested exact times. Keep the same amount of broth so the pot can come to pressure.

Why did my broth boil away?

It usually means steam was escaping during cooking. Before you start, make sure the sealing ring is seated in the lid and the valve is set to sealing. One reader forgot the ring after washing it, and all of the liquid disappeared.

Do I need to change anything for an 8-quart Instant Pot?

I use a 6-quart pot. One reader with an 8-quart added a little more beef stock and had great results, since a bigger pot can need more liquid to come to pressure.

I hope you love my simple Instant Pot Pot Roast. Leave a comment letting me know how it turned out and any tweaks you made, especially if you tried a frozen roast. We’re all learning together!

More Instant Pot Meals

• Instant Pot Potato Soup
• Instant Pot Goulash
• Instant Pot Chicken Taco Soup
• Instant Pot White Bean & Chicken Soup
• Instant Pot Spaghetti
• Instant Pot Beef Stew