Instant Pot Pot Roast Recipe

Easy to make Instant Pot Pot Roast Recipe in as little as 1.5 hours! This one pot family-friendly comfort dinner is complete with tender carrots and potatoes, fall apart beef, and a delicious gravy.

We also love this Instant Pot Mississippi pot roast and Instant Pot sirloin tip roast!

Gone are the days when a delicious pot roast is just reserved for Sunday dinners or trips to grandma’s house. Making Instant Pot pot roast takes just 1.5 hours from start to finish!

It’s all done in one pot including the juicy fall apart roast, the tender firm veggies, and then that rich flavorful gravy. A complete, healthy, and wholesome dinner that is both comforting and memorable.

Need something quicker? Try Instant Pot beef stew or Instant Pot chicken and potatoes done in under an hour for weekday comfort food.

For today, though, this Instant Pot roast has joined the ranks of easy Instant Pot recipes and it’s a keeper!

Why You’ll Love This Recipe

• One pot dinner: A complete meal in one pot is super convenient.
• Serves a crowd: Pot roast cooked in Instant Pot is a great meal for any type of gathering and makes great leftovers!
• Loads of flavor: Thanks to the pressure cooker, all of the flavors permeate and penetrate each other.
• Easy: A foolproof method of getting fall apart meat that melts in your mouth.

Ingredients and Substitutions

To make this Instant Pot pot roast recipe, you will need simple ingredients that produce flavorful results every time. The ingredients list might seem long but truly they are fridge and pantry staples.

• Beef chuck roast: I used a 3 lbs boneless beef chuck roast. You can use a size that fits into your Instant Pot but may need to adjust the cooking time.
• Onions and mushrooms: Yellow onion or white onion. Brown mushrooms 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, Merlot or Cabernet Sauvignon. Do not use the cheapest one though, the flavor won’t be as robust. You can also omit and up the amount of beef broth or use tomato paste and soy sauce along with beef broth instead of red wine.
• Seasonings: Dried rosemary, dried thyme, onion powder, garlic powder, paprika (can be smoked for extra flavor), salt and ground black pepper. Or use this pot roast seasoning at a rate of 1 tablespoon of seasoning per 1 pound of meat.
• Broth: The best one is a low sodium beef broth, just because beef goes well with beef. Previously made Instant Pot 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 teaspoon.
• Vinegar: You can use red wine vinegar, balsamic vinegar, 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.
• 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 inch chunks. You can decide how tender you want your vegetables. You have the option of cooking them along with the meat or adding them in after.

How to Make Instant Pot Pot Roast

Thanks to the modern day electric pressure cooker, an Instant Pot pot roast can be on your table in 1.5 hours total.

• Prep the roast: Remove twine from the beef roast, if any, because it will prevent roast from becoming tender.
• Make dry rub: Combine seasonings on a large plate and stir together.
• 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 press Sauté and then press Adjust to select between Less, Normal and More. For hottest setting we want More. Only then add oil and sear for 3-4 minutes per side. I would not recommend skipping this step because it adds a lot of flavor to Instant pot roast.

• Cook onions and deglaze the pot: Add onion 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 Instant Pot burn notice but you also want that extra flavor!
• Put the roast back and add mushrooms: Once you’re done deglazing, press Cancel. Add the roast in Instant Pot and lay the mushrooms on top of it.
• If using an 8 quart or 10 quart Instant Pot, you can add veggies now: Wrap them in parchment paper instead of throwing them into the pot.
• Cook Instant Pot pot roast for 20 minutes per pound: Close the lid, set pressure vent to Sealing, and cook for 60 minutes on High Pressure. In my case, I used a 3 pounds beef roast, so the cooking time is 60 minutes on high pressure. 4 pounds = 80 minutes etc.

• Allow pressure to release naturally a bit: Wait 15 minutes and then release remaining pressure by turning pressure valve to Venting. With this Instant Pot pot roast recipe and meat in general, I do not recommend using Quick Pressure Releas immediately. Do Natural Pressure Release, if you have time.
• Cut meat: Remove and slice the beef roast against the grain. Set aside.
• Add potatoes to a 6 quart Instant Pot now: 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 tablespoons cornstarch. Whisk mixture into the gravy and cook for a few minutes until thickened. You can add back the sliced meat to the pot, or leave it on a serving platter and drizzle with gravy over top.

How Long to Cook Pot Roast in Instant Pot ?

How long to cook pot roast in Instant Pot depends on the size of your roast and if your roast is frozen.

For every pound of fresh beef you’ll add on 20 minutes of cooking time:

• 3 pounds = 60 minutes
• 4 pounds = 80 minutes
• 5 pounds = 100 minutes and so on.

If your beef roast is frozen and you don’t have time to thaw it, please see the FAQs section below.

Tips for Best Results

Here are a few top tips for the best Instant Pot pot roast from the first try.

• Large roast: If you have a larger 5 pounds roast, I would recommend cutting it in half and cooking it for the amount of time you would a 3 pounds roast. It will come out more flavorful this way.
• To prevent veggies from becoming mushy: If using an 8 quart Instant Pot, wrap them in parchment paper instead of throwing them into the pot. If you’ve got a 6 quart Instant Pot, cooking them at the same time as the meat is no longer an option, they will be overcooked and mushy. Wait and cook 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.
• Mashed potatoes: Roast with mashed potatoes and gravy is a popular option. Omit the baby potatoes and make mashed potatoes on a side.

What To Serve with Instant Pot Pot Roast?

This dish is a hearty meal on its own, so it doesn’t need many side dishes. I like to serve this Instant Pot pot roast recipe with a simple leafy green salad like a spinach salad or lemon kale salad.

Crusty bread, cornbread muffins or cornbread to soak up all that delicious gravy is also a favorite!

How to Store and Reheat

Store and reheat: Refrigerate leftover pot roast in an airtight container for up to 3 days. If you have enough space in the fridge, you can store pot roast in an inner pot of Instant Pot covered with a silicone lid.

Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute. Otherwise, reheat in a microwave or in small pot on the stove.

Freeze: I recommend to freeze leftover pressure cooker pot roast meat but not the potatoes in an airtight container for up to 3 months. I find potatoes have an unpleasant texture upon thawing but I know some people do not mind it.

FAQs

More Roast Recipes to Try

• Eye of round roast
• Slow cooker eye of round roast
• Sirloin tip roast
• Slow cooker rump roast
• Slow cooker sirloin tip roast

More Favorite Instant Pot Recipes

• Instant Pot French dip
• Instant Pot meatballs
• Instant Pot goulash
• Instant Pot ground beef stroganoff
• Instant Pot beef bone broth

Instant Pot Pot Roast Recipe

Easy to make Instant Pot Pot Roast in as little as 1.5 hours! A one pot family-friendly comfort dinner complete with carrots and potatoes, fall apart beef, and a delicious gravy.

4.96 from 64 votes

Servings 8

Calories 506

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Instant Pot
• Measuring tools
• Measuring cups

Ingredients  

1x2x3x

• ▢ 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. 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, use Natural Release 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. Instant Pot pot roast gravy and meat are best served after you let cooked dish sit for 30 minutes to an hour.

Video

Notes

• Store: 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.
• Freeze: I would freeze the roast itself but not the potatoes in an airtight container for up to 3 months.
• 3 quart Instant Pot: You could probably fit about 3 lbs roast.
• 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.

Nutrition

Calories: 506kcal | Carbohydrates: 30g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 753mg | Fiber: 4g | Sugar: 4g

Course: Dinner

Cuisine: North American

Author: Olena Osipov

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