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!

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

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 roast, red wine, beef stock, onion, potatoes, carrots, mushrooms, spices, red wine vinegar, oil, salt, pepper, cornstarch.
  • 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.

Step by step process how to season chuck roast and sear it in instant pot.
  • 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.
Step by step process how to cook pot roast with vegetables in instant pot.
  • 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.

Recipe Tip

For 6 quart Instant Pot, you add in the potatoes and carrots in step below.

Step by step process how to thicken instant pot pot roast.
  • 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.
Instant Pot pot roast with carrots, potatoes and parsley on white plate with utensils.

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.


What is the best cut of meat for 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 or marbling.

I used chuck roast in all my Instant Pot pot roast recipe tests. It comes from the shoulder part of the cow. Brisket, bottom roast or round roast are other popular cuts to use.

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.

Can I use frozen roast?

Yes. You won’t be able to sear the roast first but otherwise cooking it from frozen is exactly the same.

I prefer to use the same cook time and allow pressure cooker to release naturally. However, you can choose to add on more cook time instead and do quick pressure release.

Why is my pot roast in Instant Pot tough?

That’s usually a good sign you need to cook your roast in Instant Pot 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.

I have a smaller roast can I use that?

A 2 pounds roast size is great, especially for a 3 quart Instant Pot. You can decrease the cooking time by 20 minutes for this size.

Do I need to trim my roast before pressure cooking?

That is entirely up to you. A little fat will flavor the meat and help keep it juicy. It can easily be trimmed after it is done.

More Roast Recipes to Try

More Favorite Instant Pot Recipes

Instant Pot pot roast with baby potatoes and carrots.
instant pot pot roast

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes



  • 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.



  • 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.


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
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    I pride myself on making a pretty good roast in my Instapot. My recipe follows your process for the most part, but I wanted to try some new spices, etc so I landed on your page. WOW – this roast was cooked perfectly and earned raves from the family. Thank you for posting this recipe. Really good.

    1. 5 stars
      Wow! Thank you for this recipe. I used your rub spice combo, deglazed the pot with Worcester sauce. Added veggies while the roast rested, then thickened gravy with cornstarch & water as you suggested. You know the dinner was great when no one says a word during dinner. The resulting pot roast with potatoes, carrots & green beans was simply Wow!

  2. 5 stars
    This is the easiest and most tender Chuck roast I’ve ever made! So good!!!
    Thank you so much for this easy recipe ❤️

  3. 5 stars
    Another addition to our favorite recipe from Olena 🙂 So flavorful! I added my baby potatoes and carrots after the roast was done then mixed the meat back. You have become my goto instant pot recipe finder. Thanks a bunch!

  4. 5 stars
    Do you think this would work for a very small roast (about 1.8 lbs)? Would 35 minutes at high pressure work? Or should I go longer? Also if I cook the veggies in paper with the roast for that long, won’t they be overdone (I like quite soft veggies, so that’s not an issue)? Thanks!

    1. Since it is 20 minutes per pound, 35 minute range would be a good estimate, correct. For the veggies in parchment paper, do note that it is recommended using 8 quart Instant Pot only. Since you mention you love soft veggies, you could try it this way with the smaller roast in an 8 quart. OR 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. Definitely keep us posted how it goes!

  5. 5 stars
    Holy cow is this good! 🙂 I didn’t put the potatoes and carrots in at the beginning and my potatoes didn’t get done with 6 minutes afterwards (I suspected they wouldn’t and will probably put them in at the beginning next time) but I popped them in the microwave for a couple of minutes and they were fine. I used a shoulder roast from the side of beef my husband recently got and it is just delicious. Thanks for the recipe!

  6. 5 stars
    I’m slowly working through all your Instant Pot recipes. This Pot Roast is to die for! The meat was fork tender, and the carrots and potatoes were perfect. I could drink the gravy it’s so delicious! I have to say this is the best Pot Roast I’ve ever made, and I’ve made many over the years. Thanks Olena!
    A grateful foodie from Saskatchewan!

    1. I’m so happy to read this! Thanks for your positive feedback! I truly laughed at “drinking” part haha.

  7. 5 stars
    The best instant pot pot roast I tried to so far. Loved the parchment for the vegetables, nifty trick! Loved it! Thanks

  8. 5 stars
    I made this for my pandemic birthday dinner. It was so, so, so, so good. Even fabulous. Thank you so much for your wonderful and clear recipes.

4.96 from 64 votes (6 ratings without comment)

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