Instant Pot Pot Roast with chuck or rump roast in as little as 1.5 hours. You can also add baby carrots and potatoes to make this dinner a one pot meal. Comforting meal 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 Roast Beef
I am so excited to share this Instant Pot pot roast recipe in time for the colder months that are here. This pot roast in my beloved Instant Pot tastes like the most exquisite restaurant dinner.
Beef is tender and falling apart, vegetables are whole and not mushy, and gravy is perfectly seasoned. All you need is to open a bottle of red and enjoy $100 dinner at home for $30.
Don’t have an Instant Pot yet? With the saved $70 you can buy one now and start whipping up healthy dinners for your family “left and right”. Shock them! 🙂
What Is The Best Cut of Beef for Instant Pot Pot Roast?
Pot roast is a method of cooking tough meat at low temperature for a long period of time. 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.
- Rump roast comes from cow’s hindquarters. It is more tender than chuck roast.
Both cuts are inexpensive and will work. I used chuck roast in all my Instant Pot roast beef tests.
Both roasts come from heavily exercised part of cow which contain 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 meat tender and gravy velvety smooth and succulent. 🙂
How to Make Instant Pot Pot Roast
Thanks to an electric pressure cooker, pot roast can be on your table in 1.5 hours total.
New to Instant Pot? Check out my Instant Pot guide for beginners.
- Season and sear the meat on all sides. Dip roast in a large shallow plate with homemade dry rub making sure all edges are covered well. On Instant Pot, Press Saute and wait until display says Hot. Only then add oil and sear for 3-4 minutes per side. I would not recommend skipping this step as it is what adds a lot of flavor to a pot roast.
- Cook onions and deglaze the pot by adding 2 large onions and sauteing for 5 minutes or until fragrant. Then add beef stock, red wine and vinegar to deglaze the pot from brown bits on the bottom that may cause Burn.
- Cook pot roast for 20 minutes per lb. In my case, I used a 3 lb chuck roast, so cooking time is 60 minutes on high pressure. 4 lbs = 80 minutes etc. Then after wait for 15 minutes for pressure to come down on its own and then release pressure by turning valve to Venting. With meat I do not recommend to use Quick Release immediately.
- You can cook vegetables at same time only in 8 quart Instant Pot. 6 quart Instant Pot is not big enough to accomodate vegetables and leave enough room for pressure to build up. I tried and had to remove half of vegetables.
- To prevent potatoes and carrots becoming mushy, wrap them separately into unbleached parchment paper and place on the sides of the roast. This way veggies won’t fall apart cooking in broth and come out whole. I am not a fan of cooking in aluminum foil for health reasons.
- 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.
- To thicken the gravy, press Saute and add 1/4 cup cold water whisked with 3 tbsp cornstarch. Cook for a few minutes until thickened a bit. Add back sliced meat and serve.
Tips and Serving Pot Roast
- Make sure to remove the twine, if any. It might be preventing meat to become more tender.
- 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.
- You could probably fit about 3 lbs roast into a 3 quart Instant Pot.
- 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. 🙂
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. 🙂
More Healthy Instant Pot Recipes
- Instant Pot carnitas
- Instant Pot meatballs
- Instant Pot turkey breast
- Instant Pot meatloaf and mashed potatoes (one pot meal)
- Browse 40 more healthy Instant Pot recipes.
Instant Pot Pot Roast
Instant Pot Pot Roast with chuck or rump roast beef in as little as 1.5 hours. You can also add baby carrots and potatoes to make this dinner a one pot meal.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: North American
- 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
- 3 tbsp olive oil
- 2 large 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
- Press Saute on 6 or 8 quart Instant Pot and let it preheat until display says Hot. Takes about 3-5 minutes.
- In the meanwhile, in a large plate combine salt, pepper, thyme, rosemary, onion and garlic powders. Stir with a fork.
- 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.
- Add 2 tbsp olive oil and then add roast. Brown on both sides, for about 3-5 minutes. Remove with tongs onto a plate.
- 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.
- Press Cancel and lay roast on top followed by mushrooms.
- 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.
- Close the lid, set pressure vent to Sealing and cook for 60 minutes on High Pressure. It is 20 minutes per lb.
- After cook time is over, let pressure come down on its own for 15 minutes and then turn pressure release valve to Venting.
- Remove vegetables (if added) in a bowl and roast on a cutting board.
- 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.
- 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.
- Cut beef against the grain into slices of desired thickness and return to the pot along with cooked carrots and vegetables.
- Serve hot garnished with parsley.
- Do not use table wine. Use the wine you would drink.
- For vinegar I used 1 tbsp balsamic + 1 tbsp apple cider vinegar.
- 6 quart Instant Pot is not big enough to accomodate vegetables and leave enough room for pressure to build up. I tried!
Did you make this recipe? Please give it a star rating in the comments.