Basic Pot Roast Instant Pot

Tips For The Perfect Dish

• It may seem counterintuitive to stop the cooking process towards the end to add the vegetables, but trust me, its worth the extra effort. The carrots and potatoes only take about 10 minutes to cook, so if you leave them in the pot for the time it takes for the roast to get tender, theyll be overly soft.
• This dish will stay fresh in the refrigerator for up to 3 days, and can be frozen for 2 months.
• I typically use red or yellow baby potatoes, but you can also use larger potatoes cut into quarters.
• If you dont want to use wine in your dish, simply add a little more beef broth instead.

Deglaze The Instant Pot

Then, add 1 cup of chicken or beef broth to the hot instant pot, whisking to get the browned pieces from the bottom of the pan blended in. This is the process of deglazing, which adds SO much flavor to the pot roast and will be the base for the gravy. Once deglazed, place the roast back into the instant pot.

What To Serve With Pot Roast

This meal is truly a one-pot dinner as we cook the potatoes and carrot side dish right in the Instant Pot with the pot roast, but were rounding up our favorite sides to go alongside this drool-worthy dinner!

You can click here to see our complete side dish recipe archives.

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Tips For The Best Instant Pot Pot Roast

So, with all that background in mind, I have found that there are a few key tips to making a good Instant Pot roast.

• Start with good tried and true cut of meat. So, use a chuck roast. In a pinch a round roast might suffice.
• Use a good amount of flavoring. In my case I cook in beef broth and use Montreal Steak seasoning, onion soup mix, and bay leaves.
• Pressure cook the roast for at least 20 minutes per pound.
• Natural release, preferably a full natural release, but if impatient, try to get at least 20 minutes.
• Pressure cook the vegetables separately to avoid mushy veggies.

Can I Use Frozen Beef For This Recipe

You wouldnt think that youd be able to go from freezer to Instant Pot in this recipe, but, just like using frozen chicken breasts, you can also use frozen beef for this recipe. Because the meat cooks with steam and pressure, it will thaw and then cook all at the same time.

The only difference is in the cooking time. Add about 20-30 minutes to your pressure cooking time if going with a frozen roast. No need to sear it either, just rub the spices on the roast and then put the frozen roast in the pot and go to the pressure cooking step.

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Instant Pot Pot Roast Faqs

What is the best cut of meat for pot roast?

How long do you cook a pot roast in the Instant Pot?

The short answer? About 1 hour.The long answer:How long a roast will need to be pressure cooked depends mostly on how large the roast or the pieces are that you cut it into. I prefer to cut my roasts into chunks that are approximately 1 lb in size . However, the cook time also depends on the thickness of the pieces, so there has to be some wiggle room. To be on the safe side, you can always allow for a little extra time pressure cooking the meat I opt for about 1 hour pressure cooking on high for smaller pieces. If your roast is frozen, or it is in one large piece, you will want to add a significant amount of time to ensure that your meat is fall apart tender.

Can I cook a frozen roast in the Instant Pot?Why is my pot roast tough?Do I have to trim my roast?

Why Youll Love This Recipe

• Pin This Recipe For Later!

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Cook The Chuck Roast And Vegetables

• Use the sauté function on your Instant Pot to sear the seasoned beef chunks in a little olive oil in batches. Set the seared beef aside and sauté the diced onion and garlic. Add the tomato paste, a little red wine, beef broth, and Worcestershire sauce. Flavor baby! Return the seared chunks of beef to the pot and tuck them down into the cooking liquid.
• Next, layer the carrots and potatoes on top of the meat so theyre slightly above the level of the liquid. Secure the lid and cook the pot roast on high pressure for 35 minutes. When done, allow the Instant Pot to do a natural release of pressure for 10 minutes and then manually release any remaining pressure.

Because the beef has been cut down and will cook much faster, you can add the carrots and potatoes at the beginning of the cooking process. This means the pot only needs to come to pressure and release pressure once and saves you about 15 to 20 minutes.

The Best Cut Of Meat For Pot Roast

A great Instant pot beef roast starts with a good cut of beef. Normally, tougher cuts work best for pot roast as they have high amounts of collagen that, when cooked over a long period of time, breaks down into gelatin which tenderizes the meat.

Chuck roast is traditionally considered the best cut for pot roast, followed by round roast and/or brisket. For the Instant Pot, I have used both chuck and round, with chuck being my strong preference.

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Why Do You Qpr When Cooking The Roast Won’t That Make It Tough

• Multiple Cook Times. Since we are cooking the beef pot roast a second time when we add the veggies to the Instant Pot, it will still come out super tender.
• Overcooking. I use QPR for the first cooking cycle because NPR allows the ingredients to cook for longer in the residual heat. If I were to use NPR for both cooking cycles, the meat would get overcooked from all the residual heat.
• Hybrid Release. I like to use both QPR and NPR for recipes that are cooked in multiple cycles so that meats don’t get overcooked. You simply use QPR after the first cycle where you cook the meat and then NPR after cooking the meat with the veggies. I use this same technique with my Pressure Cooker Beef Stew.

Sunday Pot Roast In The Instant Pot

Pot Roast has always been a favorite Sunday dinner in our family. Sometimes we make it with mashed potatoes, sometimes with ingredients like carrots and potatoes cooked with the roast. Either way, it is always delicious. Because I sometimes forget to put the roast in the oven or slow cooker in time, I find myself scrambling to get dinner ready. Ive walked in the door from church and thought, SHOOT! I never put the roast in! If you are like me, this Instant Pot recipe is a lifesaver especially on those days. As an Amazon Associate we earn from qualifying purchases.

Update: Since we first created this recipe, weve had many comments regarding the success of this recipe. Weve updated the original post to include some of the most frequently asked questions and comments.

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Refrigerating Freezing And Reheating

• To store leftover pot roast, you will need to cool the dish down . Then cover it tightly or transfer to airtight containers. Refrigerate for 3 to 4 days.
• Reheat your leftovers covered, on the stove or in a 350°F oven. You can also microwave your leftovers. Whichever method you choose, heat the food until its piping hot all the way through, but do not overcook or the meat may dry out.
• To freeze, place the cooled beef and veggies in a freezer container, or in freezer bags, along with the gravy. Press out as much air as possible, and seal. Freeze for up to 3 months, and thaw in your refrigerator before reheating.

Instant Pot Pot Roast With Potatoes

A quick note about adding potatoes, using baby potatoes are totally the way to go. They are the perfect size and they dont get mushy. Potatoes that are peeled and cut tend to get mushy in the Instant Pot when they cook for a A quick note about adding potatoes, using baby potatoes are totally the way to go. They are the perfect size and they dont get mushy. Potatoes that are peeled and cut tend to get mushy in the Instant Pot when they cook for a longer amount of time. By keeping the skin on and not cutting them, the potatoes cook thoroughly while remaining firm. If you would rather use diced potatoes, go with a waxy potato like Yukon gold potatoes or even red potatoes. Russets will get too soggy and are better for mashing.

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Why We Love This Pressure Cooker Pot Roast

This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want .

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so its better to leave them out while the roast cooks, and add them later at the end.

I know that this is an extra step and you might be wondering if its worth it.

Trust me on this one.

This way, you will have a perfectly juicy and tender pot roast, and perfectly cooked but still totally appetizing veggies.

You know Im not into any extra unnecessary steps , but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you dont even need to chop them.

Instant Pot Italian Pot Roast

Get the intense, slow braised flavor of traditional pot roast using your pressure cooker. Instant Pot Pot Roast is ready in half the time, without sacrificing any of the full bodied taste and texture you love in this comfort food classic.

Let me tell you a secret roast does not need to be reserved for Sunday! While I occasionally dont mind the care and tending required for a red wine pot roast over a lazy weekend, I typically reserve a pot roast for midweek dinners. For one, you cant beat the leftovers. And two, in my house Sundays are for sauce.

So just how, you may ask, am I able to make time for a pot roast dinner on a weeknight? Id love to say that I frequently plan ahead enough to make pot roast in the slow cooker. But that would be a lie. When life gets the best of me, its the Instant Pot to the rescue!

Not only is the Instant Pot quick , its a terrific way to break down tough cuts of meat in a fraction of the time. Instant Pot carnitas and Instant Pot pulled pork create tender shredded pork in under an hour, and Instant Pot Beef Ragu makes a hearty meat sauce in a fraction of the time.

Before you go purist on me, please know that not only is a pot roast in the Instant Pot ridiculously easy and relatively fast its also insanely flavorful. Balsamic vinegar, tomato paste, and fresh herbs transform simple chuck roast into rich, intensely flavored pot roast with gravy.

Seriously guys, so much winning here.

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Instant Pot Pot Roast: The Ultimate Guide

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Instant Pot Pot Roast is probably both one the most sought out Instant Pot recipes and also one of the most confusing for beginners. Questions abound with it. Is pot roast better in the Instant Pot than the old fashioned low and slow method, or at least as good? How can you assure that your Instant Pot pot roast is tender? How long should it cook?

In short, yes, you can get very good pot roast from the Instant Pot, and it is quicker than the low and slow method, although it still does take a good amount of time to do properly. This guide will take you through the key points of making a great pressure cooker pot roast and provide my tried and true recipe. Yes, pot roast can be easy!

What Are The Best Cuts Of Meat To Use

The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round.

Traditionally, the beef cooks at a low temperature for a long time. Its because of this that tougher cuts of beef work so well. When I say tougher cuts of meat, Im talking about the leaner cuts with lots of connective tissue.

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Ingredient Notes & Substitutions

In this pot roast recipe, simple ingredients come together to make a meal thats flavorful and satisfying.

• Beef Chuck Roast: The best kind of roast to use for pot roast is a boneless beef chuck roast. The marbling in a chuck roast will make your pot roast extra tender and juicy.
• Salt & Pepper: To season the beef roast.
• Olive Oil: For browning the meat and sautéing the onion.
• Onion & Garlic: A yellow onion and fresh garlic bring delicious flavor to the pot roast.
• Tomato Paste: Adds savory flavor and thickens the gravy up just a bit.
• Worcestershire Sauce: Adds umami flavor and brings out the beef flavor. You can substitute balsamic vinegar if you prefer.
• Beef Broth: The broth provides the liquid needed to help the pot come to pressure. It also forms the base for the gravy. I recommend using low sodium beef broth so that you can better control the amount of salt in the finished dish.
• Thyme: I season this pot roast with thyme because it complements the beef flavor. You can use fresh thyme or dried thyme.
• Carrots & Potatoes: The classic vegetables for pot roast, carrots and baby potatoes make this meal hearty and comforting.
• Cornstarch & Water: To make a cornstarch slurry, which is used to thicken the gravy after the roast cooks.

Find the full recipe with ingredient amounts and instructions in the recipe card below.

The Best Slow Cooked Pot Roast With Potatoes Carrots And Parsnips

Pot roast is one of my go-to recipes for a hearty Sunday dinner, especially when the cold weather hits. Theres nothing easier than throwing some stewing meat into the oven, along with a few easy seasonings and veggies, and letting it go. The oven does all the work, and makes it so easy to get things done in the meantime!

The result? A wholesome, nourishing meal that everyone gets to enjoy. It feeds a crowd, too, which is totally OKAY with me! If you find that you have leftovers, youre in luck, because pot roast and gravy are even better the next day.

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Cut The Meat Into Chunks First

Well be cooking everything together so we dont want a very extended cooking time. To achieve this, well cut our chuck roast into fist-sized chunks. A chuck roast of about 2.5 lbs. 3 lbs. is the common size and is perfect for this recipe. You can start by trimming away any excess fat, then cutting into 4-6 chunks. After youve cut the meat, rub the seasoning mix into all sides of the chunks. Do this step first and then set aside while you prepare the carrots and onions. Then we place 2 cups of beef broth into the Instant pot and mix in 2 tablespoons of Worcestershire sauce. Set the chunks of meat right into the liquid. Then add the onions, potatoes and carrots all right on top. Secure the lid and pressure cook for 40 minutes. After the 40 minutes are up, let the pressure release for 15 minutes, then quick release the rest.

Instant Pot Chuck Roast Ingredients

• Boneless chuck roast
• Italian seasoning

Typically, a chuck roast would take many hours of low and slow cooking for a perfectly cooked roast. With the Instant Pot, you’re saving hours of time, and the result is tender and succulent meat finished with a rich liquid that’s perfect for making gravy to slather on top!

My Instant Pot pot roast recipe is so simple and easy to make, you can make it all year round. But, it makes a great addition to a holiday table or as a cold winter’s night meal. I know you’ll love it!

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