by Olena

Instant Pot Pot Roast Recipe

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Olena Osipov
5 from 34 votes

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 it a one pot meal. Comforting dinner 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

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. Now that we know how easy and delicious are ribs in Instant Pot and these pressure cooker pork chops, we barely ever order them at a restaurant. Same goes for the pot roast.

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 Instant Pot dinners for your family “left and right”. Shock them! 🙂

Instant Pot Pot Roast garnished with parsley

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. 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 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.

chuck roast on a plate

Other Ingredients for Instant Pot Roast

  • 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 no use the cheapest one though, flavor not the same.
  • Seasonings: Dried rosemary, thyme, onion and garlic. Paprika (can be smoked for extra flavor), salt and pepper.
  • Broth: Best one would be low sodium beef broth. But chicken or vegetable broth, or even water, would be fine too. If your broth is not low sodium, reduce salt by 1/2 tsp.
  • 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.
  • Potatoes and carrots: Please note vegetables fit to cook at same time with the roast only in 8 or 10 quart Instant Pot.
Instant Pot Roast Beef on a white plate with carrots and potatoes

How to Make Instant Pot Pot Roast Recipe

Thanks to an electric pressure cooker, 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 beef roast recipe.

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 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 2 large onions and saute 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.
  • If you have 8 quart Instant Pot You can add vegetables too: Wrap potatoes and carrots 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. 6 quart Instant Pot is not big enough to accommodate vegetables and leave enough room for pressure to build up. I tried and had to remove half of 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 cooking time is 60 minutes on high pressure. 4 lbs = 80 minutes etc.
  • Allow pressure to naturally release a bit: 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. Or let pressure subside on its own completely, if you have time.
  • To thicken the gravy: Remove roast on a cutting board and set aside. 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.
Instant Pot Pot Roast recipe on a fork

More Tips

  • 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.
  • 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.
  • 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 in the oven at 425 degrees F and pour 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 more juicy and “meaty” almost like steak.
  • Small pressure cooker: You could probably fit about 3 lbs roast into a 3 quart Instant Pot.
  • 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. 🙂 I recommend to cook frozen roast for the same amount of time BUT with Natural Release

How to Serve and Store Pot Roast

Serving: 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. 🙂

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

Storing and reheating: Leftovers keep well for 3 days. If you have enough space in the fridge, you can store roast (and potatoes) in inner pot with 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!}

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.
4.98 from 34 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.
  • 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.
  • 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.
  • 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.
  • 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.
    Instant Pot Pot Roast Recipe
  • Serve hot garnished with parsley.
    Instant Pot Pot Roast Recipe
  • Serving pot roast: 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. 🙂
  • I would serve this pot roast with a simple leafy green salad like spinach salad or lemon kale salad. Sign me up. 🙂

Video

Notes

  • 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.
  • Storing and reheating: Leftovers keep well for 3 days. If you have enough space in the fridge, you can store roast (and potatoes) in inner pot with silicone lid. Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute.
  • Freezing leftovers: I would freeze the roast itself but not the potatoes in an airtight container for up to 3 months.

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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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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