by Olena

Instant Pot Pot Roast Recipe

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Olena Osipov
5 from 36 votes

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Make Instant Pot Pot Roast recipe with chuck or rump roast in as little as 1.5 hours! You can also add baby carrots and potatoes to make it a one pot, comfort meal complete with tender (not mushy) vegetables, fall apart beef, and delicious gravy!

Need more ideas like this one? Check out my super popular Instant Pot beef stew, Instant Pot meatloaf and mashed potatoes or St. Patrick’s special Instant Pot corned beef.

Instant Pot Pot Roast with potatoes and carrots in gravy with serving utensils

Instant Pot Roast Beef

Gone are the days when a delicious pot roast is just reserved for Sunday dinners or trips to grandma’s house. Making a pot roast in the Instant Pot takes just 1.5 hours from start to finish and it’s all done in one pot including the juicy fall apart roast, the tender crisp veggies, and a rich flavourful gravy.

A complete, healthy, and wholesome meal that brings restaurant-quality food to the comfort of your home. We know how easy and delicious these ribs in Instant Pot and pressure cooker pork chops are so it’s only natural a pot roast joins the ranks of fabulous Instant Pot dinners.

Why Make Roast in the Instant Pot?

  • A one pot meal: A complete meal in one pot is super convenient.
  • Budget friendly: Save your money and your time and enjoy a fancy dinner on a budget.
  • Serves a crowd: This is a great meal for any type of gathering and makes great leftovers!
  • Loads of flavour: Thanks to the pressure cooker, all of the flavors permeate and penetrate each other.
  • Texture: A foolproof method of getting fall apart meat that melts in your mouth.

 

Pot Roast with gravy garnished with parsley in the Instant Pot

Ingredients for Instant Pot Roast

  • Chuck or rump roast: I used a 3 lb roast. You can use a size that fits into your pot but may need to adjust the cooking time.
  • Onions and mushrooms: Yellow or white onions. Brown or portobello mushrooms yield more flavor than white mushrooms. You can use red onion as well if that’s all you have.
  • Red wine: Any medium-priced red wine like Pinot Noir. Do not use the cheapest one though, the flavour won’t be as robust.

Red wine tips: More often than not, if you have red wine on hand, it will work! If not, check out a Pinot Noir, a Cabernet Sauvignon, or a Merlot. Don’t spend too much money, but the flavour of cheap wine is noticeable. 

My final tip would be to enjoy a glass while you cook 😉

  • Seasonings: Dried rosemary, thyme, onion, and garlic. Paprika (can be smoked for extra flavor), salt, and pepper.
  • Broth: The best one would be a low sodium beef broth, just because beef goes with beef. Previously made chicken broth, vegetable broth, or even water would also work. If your broth is not low in sodium, reduce any added salt by 1/2 tsp.
  • Vinegar: You can use red wine, balsamic, or apple cider vinegar on its own or in any combination. You can also replace some or all of the vinegar with Worcestershire sauce if preferred. I used 1 Tbsp apple cider + 1 Tbsp balsamic vinegar.
  • Potatoes and carrots: Baby carrots and baby potatoes are the perfect bite-size. You can also use regular-sized veggies and cut them up into 1″ chunks. You can decide how tender you want your veggies. You have the option of cooking them along with the meat or adding them in after.

Please note: Cooking the vegetables at the same time as the meat only works in an 8 or 10 quart Instant Pot. So, if you’ve got a 6 quart Instant Pot, cooking them at the same time as the meat is no longer an option.

pot roast for instant pot ingredients

What Is The Best Cut of Beef for Instant Pot Pot Roast?

Traditional Pot roast is a method of cooking tough meat at low temperatures for a long period. It is meant to be used with cheap and tough cuts of meat with not much fat (marbling).

  • Chuck roast comes from the shoulder part of the cow. I used chuck roast in all my Instant Pot roast beef tests.
  • Rump roast comes from cow’s hindquarters. It is more tender than chuck roast.

Both cuts are inexpensive and will work. Both roasts come from a heavily exercised part of a cow which contains high amounts of collagen and connective tissue that make the meat very tough. When cooked low and slow, collagen eventually breaks down into gelatin making the meat tender and gravy velvety smooth and succulent.

In the case of the Instant Pot, the pressure and steam do an amazing job at tenderizing the meat without the need for low heat for an extended period such as you would with a slow cooker pot roast. This makes it much easier to work with any cut of meat.

How to Make Instant Pot Pot Roast Recipe

Thanks to an electric pressure cooker, a pot roast can be on your table in 1.5 hours total. However, this sirloin tip roast takes the same time and is differently delicious. Another affordable must-try beef roast recipe!

New to Instant Pot? Check out my Instant Pot guide for beginners.

  • Make dry rub: Combine seasonings on a large plate (or bowl) and stir together.

My favorite pot roast dry rub is a combination of salt, pepper, thyme, rosemary, onion powder, garlic powder, and paprika. See optional add-in’s and variations for other seasoning combinations to try!

  • Season roast: Dip roast in a large shallow plate with homemade dry rub making sure all edges are covered well. It will create a delicious outer crust.
  • Sear the meat on all sides: On the Instant Pot, press Sauté and wait until the display says Hot. Only then add oil and sear for 3-4 minutes per side. I would not recommend skipping this step like you can with Instant Pot pulled pork because it adds a lot of flavor to a pot roast.
  • Cook onions and deglaze the pot: Add the slices from 2 large onions and sauté for 5 minutes or until fragrant. Then add beef stock, red wine, and vinegar to deglaze the pot. Use a wooden spoon to scrape up the brown bits on the bottom. You want to avoid the Burn notice but you also want that extra flavour!
  • Put the roast back and add mushrooms: Once you’re done deglazing, press cancel. Add the roast back into the pot and lay the mushrooms on top of the roast.
  • If you have 8 quart Instant Pot you can add vegetables too: Wrap potatoes and carrots separately into unbleached parchment paper and place them on the sides of the roast. This way veggies won’t fall apart cooking in broth and come out whole. The 6 quart Instant Pot is not big enough to accommodate vegetables and still have enough room for the pressure to build up. I tried and had to remove half of the vegetables.

  • Cook pot roast for 20 minutes per lb: Close the lid, set pressure vent to Sealing, and cook for 60 minutes on High Pressure. In my case, I used a 3 lb chuck roast, so the cooking time is 60 minutes on high pressure. 4 lbs = 80 minutes etc.

The math: For every pound of beef you’ll add on 20 minutes of cooking time. 3 lbs = 60 minutes, 4 lbs = 80 minutes, 5 lbs = 100 minutes, and so on.

  • Allow pressure to naturally release a bit: Wait for 15 minutes for the pressure to come down on its own and then release the remaining pressure by turning the valve to Venting. With meat, I do not recommend using the Quick Release method immediately. Let the pressure subside on its own completely, if you have time.
  • Adding potatoes to a 6 quart pot: If you don’t have an 8 quart pot, now is when you add in the potatoes/carrots. Drop them into the pot while the meat is resting on a cutting board and pressure cook on high for 5 minutes. Quick release and remove potatoes and serve alongside the meat.
  • To thicken the gravy: Press Sauté function and make a cornstarch slurry made from 1/4 cup cold water and 3 tbsp cornstarch. Whisk it into the gravy, getting rid of any large chunks of cornstarch. Cook for a few minutes until thickened a bit. You can add back the sliced meat to the pot, or leave it on a serving tray and drizzle with gravy over top.

Optional Add-In’s and Variations

  • Omit the wine: If that is not your thing! You can up the amount of broth or use tomato paste and soy sauce along with the broth instead.
  • Other potato options: I love the way the cooked potatoes and carrots absorb all of the flavours and juices, but you can serve with mashed potatoes or low carb cauliflower mash too!
  • Pepperoncini peppers: These are a popular addition to a Mississippi pot roast. Although we’re not making it the same way, the addition of the pepperoncini will give it a ton of delicious salty briny flavour!
  • Fruit: Drop in some apple chunks or other dried fruit for a sweet note. Tart apples always pair well with different types of meat.
  • Pearl onions: Can be used instead of sliced onions. So yummy.
  • Other seasonings: Swap smoked paprika for regular, use chili powder and cumin instead of rosemary and thyme, add basil, oregano and parsley to the mix or for a sweeter taste add some brown sugar with the herbs/spices. Bay leaves are another a good idea! Add them after mushrooms before pressure cooking.

Tips for Best Instant Pot Roast Recipe Results

  • Twine: Make sure to remove the twine, if any. It might be preventing meat to become more tender.
  • Large roast: If you have a larger 5 lb roast, I would recommend cutting it in half and cooking it for the amount of time you would a 3 lb roast. It will come out more flavourful this way.
  • Set Sauté to High: For the best chance at a good sear, make sure Sauté is set to hottest. Adjust to select between Less, Normal, and More. For the hottest setting, we want More.
  • To prevent veggies from becoming mushy: Wrap them in parchment paper instead of throwing them into the pot. I am not a fan of cooking in aluminum foil for health reasons but you can.
  • How to cook veggies separately from roast: You can pressure cook potatoes and carrots after in the sauce for 10 minutes on High and Quick Release. Or just roast them in the oven at 425 degrees F and pour the gravy on top after.
  • Slice meat against the grain: I know some people like to shred the pot roast but we like to slice it. We find it juicier and meatier, almost like steak.
  • Small pressure cooker: You could probably fit about a 3 lb roast into a 3 quart Instant Pot.
  • Frozen roast: Technically, you can cook a frozen roast but it doesn’t mean you should. You will not be able to sear it which is a major part of this recipe. If you were going to cook from frozen, I recommend using the same amount of time BUT using a Natural Release completely.

FAQs

Why is my roast tough in Instant Pot?

That’s usually a good sign you need to cook it a little longer. When using other methods, tough meat can be a sign it’s overcooked, however in the Instant Pot, it’s the opposite. It is very hard to overcook meat in the Instant Pot, so it means it just needs a little while longer under pressure to get it tenderized.

Can I use frozen beef for Instant Pot roast?

You can. You won’t be able to sear it first, unfortunately, but otherwise cooking it from frozen is exactly the same. I prefer to use the same cooking time and allowing it to completely naturally release, however you can choose to add on more cooking time instead and follow the same release method as recipe states.

Can you overcook roast in the Instant Pot?


Although it is hard to do, especially when you’re following a tested recipe, it is possible. It is very important to follow the instructions as directed because once it’s overcooked, there’s no recovery from that!

I have a smaller 2 lb. roast, will that work for Instant Pot roast beef?

This size is great, especially for smaller pots. You can decrease the cooking time by 20 minutes for this size.

How do you tenderize meat in the Instant Pot?

The Instant Pot is the tenderizer! Pressure cooking meat loosens the fibers and connective tissues contained in the pot and the steam penetrates the meat with the moisture. In the end, there’s no need to tenderize or marinate the meat ahead of time, which is a game-changer.

Can I make this roast recipe in oven or slow cooker?

You bet. Once the meat is browned, add it to the slow cooker, along with the remaining ingredients. Cook on high for 5-6 hours or on low for 8-10. In the oven, it takes about 4 hours, adding the veggies in halfway through.

Instant Pot Roast Beef on a white plate with carrots and potatoes

Serving Recommendations

Serving: Instant Pot pot roast gravy and meat are best served after you let the cooked dish sit for 30 minutes to an hour. Flavours “marry each other” and have less of a sharp taste. It’s just better that way but of course, it’s hard to wait that long sometimes. 🙂

I would serve this pot roast with a simple leafy green salad like a spinach salad or lemon kale salad. Sign me up. 🙂

Making Pot Roast in Advance

Storing and reheating: Leftovers keep well for 3 days. If you have enough space in the fridge, you can store roast (and potatoes) in an inner pot with a silicone lid. Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute.

Freezing: I would freeze the roast itself but not the potatoes in an airtight container for up to 3 months.

More Instant Pot Recipes

Instant Pot Roast with baby potatoes and carrots
Instant Pot Pot Roast Recipe

THE BEST Instant Pot Pot Roast Recipe {So Easy!}

Make Instant Pot Pot Roast recipe with chuck or rump roast in as little as 1.5 hours! You can also add baby carrots and potatoes to make it a one pot, comfort meal complete with tender (not mushy) vegetables, fall apart beef, and delicious gravy!
4.98 from 36 votes
Print Save Rate
Course: Dinner
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 506kcal
Author: Olena Osipov

Ingredients

  • 3 lbs chuck or rump roast
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp thyme dried
  • 1 tsp rosemary dried
  • 1 tsp onion powder dried
  • 1 tsp garlic powder dried
  • 1/2 tsp paprika
  • 3 tbsp olive oil
  • 2 large white or yellow onions sliced
  • 4-6 oz brown or Portobello mushrooms sliced
  • 1 cup good red wine like Pinot Noir
  • 1 cup beef stock low sodium
  • 2 tbsp red wine vinegar or Worcestershire sauce
  • 1/2 lb baby carrots
  • 2 lbs baby potatoes
  • 1/4 cup cold water
  • 3 tbsp cornstarch

Instructions

  • Press Saute on 6 or 8 quart Instant Pot and let it preheat until display says Hot. Takes about 3-5 minutes.
    Instant Pot Pot Roast Recipe
  • In the meanwhile, in a large plate combine salt, pepper, thyme, rosemary, onion powder, garlic powder and paprika. Stir with a fork.
    Instant Pot Pot Roast Recipe
  • Remove twine from the roast (if any) and lay it on a plate with spices. Coat on all sides by turning and making sure all edges are coated in seasonings.
    Instant Pot Pot Roast Recipe
  • Add 2 tbsp olive oil and then add roast. Brown on both sides, for about 3-5 minutes. Remove with tongs onto a plate.
    Instant Pot Pot Roast Recipe
  • Add remaining 1 tbsp olive oil and onions. Saute for 5 minutes, stirring occasionally. Now add beef stock, red wine and vinegar and cook and stir until the bottom of the pot is deglazed, about 2-3 minutes. This is important step to avoid Burn.
    Instant Pot Pot Roast Recipe
  • Press Cancel and lay roast on top followed by mushrooms.
    Instant Pot Pot Roast Recipe
  • If you want to cook not mushy baby carrots and potatoes together with roast, you can do so if you are using 8 quart Instant Pot only. Wrap each separately in unbleached parchment paper and place on both sides of roast.
    Instant Pot Pot Roast Recipe
  • Close the lid, set pressure vent to Sealing and cook for 60 minutes on High Pressure. It is 20 minutes per lb.
    Instant Pot Pot Roast Recipe
  • After cook time is over, let pressure come down on its own for 15 minutes and then turn pressure release valve to Venting.
    Instant Pot Pot Roast Recipe
  • Remove vegetables (if added) in a bowl and roast on a cutting board.
    Instant Pot Pot Roast Recipe
  • If you have 6 quart Instant Pot and haven’t cooked vegetables with meat, add them now and cook on High pressure for 5 minutes with Quick Release.
    Instant Pot Pot Roast Recipe
  • To thicken the gravy, switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir. Cook for a few minutes until bubbly and thickened.
    Instant Pot Pot Roast Recipe
  • Cut beef against the grain into slices of desired thickness and return to the pot along with cooked carrots and vegetables.
    Instant Pot Pot Roast Recipe
  • Serve hot garnished with parsley. Instant Pot pot roast gravy and meat are best served after you let cooked dish sit for 30 minutes to an hour. Flavors "marry each other" and have less of a sharp taste. It's just better that way but of course it's hard to wait that long sometimes. 🙂
    Instant Pot Pot Roast Recipe

Storing and reheating: Leftovers keep well for 3 days. If you have enough space in the fridge, you can store roast (and potatoes) in an inner pot with a silicone lid. Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute.

    Freezing: I would freeze the roast itself but not the potatoes in an airtight container for up to 3 months.

      Video

      Notes

      • Salad pairing: I would serve this pot roast with a simple leafy green salad like
        spinach salad or lemon kale salad. Sign me up. 🙂 
      • Twine: Make sure to remove the twine, if any. It might be preventing meat to become more tender.
      • Large roast: If you have a larger roast like 5 lbs, I would recommend to cut it in half and cook like a 3 lb roast time wise. Roast comes out more flavorful this way.
      • Set Saute to High: For best searing, make sure Saute is set to hottest. Press Saute and then press Adjust to select between Less, Normal and More. For hottest setting we want More.
      • 3 quart Instant Pot: You could probably fit about 3 lbs roast into a 3 quart Instant Pot.
      • Veggies fit only into 8 or 10 quart Instant Pot: 6 quart Instant Pot is not big enough to accommodate vegetables and leave enough room for pressure to build up. I tried! You can pressure cook them after in the sauce for 10 minutes on High and Quick Release. Or just roast in the oven at 425 degrees F and pour gravy on top after.
      • To prevent veggies from becoming mushy: Wrap them in parchment paper instead of throwing into the pot. I am not a fan of cooking in aluminum foil for health reasons but you can.
      • Slice meat against the grain: I know some people like to shred the pot roast but we like to slice it. We find it more juicy and “meaty” almost like steak.
      • Frozen roast: Technically, you could cook frozen roast but you will not be able to sear it. And I believe searing the meat is huge in this recipe. But up to you. 🙂
      • Vinegar: You can use red wine, balsamic or apple cider vinegar on their own or in any combination. Also part or all can be replaced with Worcestershire sauce. I used 1 tbsp apple cider + 1 tbsp balsamic vinegar.
      See recipe post for more tips and FAQs.

      Nutrition

      Calories: 506kcal | Carbohydrates: 30g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 753mg | Potassium: 1262mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3941IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 5mg
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