How To Make Pot Roast In A Pressure Cooker
In our photos, we are using a 6-quart Instant Pot, which is an electric pressure cooker.
Other brands make electric pressure cookers, too. If you own one of them, you should be able to use this recipe without any problems .
Step 1, Season the beef and bring it to room temperature. Ive already touched on this above, but Ill quickly do it again, here.
After testing, we found that when we left the beef out on the counter to come closer to room temperature before cooking it, the pot roast was much more tender at the end of the cooking time.
I also love that the beef gets a chance to sit with the salt for about an hour before cooking. In this time, the salt seeps into the meat and helps to season and tenderize it.
Step 2, Brown the beef on all sides. By browning the beef on all sides before cooking at high pressure, we add color to the meat and add lots of flavor to the pot.
For a one-pot meal, brown the beef right in the pressure cooker using the Saute function. If your pressure cooker does not have this function, simply brown the beef in a heavy pan on the stove.
After browning, I remove the beef so I can move on to the veggies.
Step 3, Lightly brown vegetables. For extra flavor, we add onions, carrots, and celery to our pot roast, but I like to cook them in the bottom of the pot a bit first.
Step 4, Deglaze the pot and place the beef and vegetables back in. By deglaze, I mean to add liquid and scrape the bottom of the pot until it is clean.
Instant Pot Roast Gravy
Making gravy in the Instant Pot is a breeze. The easiest method is to remove the pot roast and vegetables when they are done cooking then switch the cook setting to saute. If there arent enough beef drippings to make a gravy, add some beef broth. Combine a little water and some corn starch in a liquid measuring cup to form a cornstarch slurry. When the drippings and broth start to simmer, whisk in the cornstarch mixture a little at a time until it becomes a gravy consistency. Simmer about 3 minutes adding more beef broth to thin if needed. Add salt, black pepper, and a little garlic powder to taste.
Instant Pot Mississippi Pot Roast Recipe
- PREP TIME5 mins
This Instant Pot Mississippi pot roast recipe recreates what you love with a few healthy twists.
Born and raised in the warmth of traditional meals like this one, we have nothing but love and respect for traditions. As modernists, we also wish to appreciate the values of the past and weave them into our current methods, making them more relevant and accessible.
Following the healthy eating movement, today were sharing a healthier way to recreate the succulent staple. We tried our best to preserve the flavors that youre familiar with, so you can recall and savor your memories.
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How To Make Instant Pot Pot Roast:
Cook Time For Instant Pot Pot Roast
Allocate 15-20 minutes per pound of pot roast, including the time to depressurize! These cook times also assume you have cut the chuck roast into smaller pieces and browned first.
- I found 50 minutes on high pressure plus 20 minutes to depressurize perfect for my 4-lb chuck roast.
- For a 3-lb chuck roast, start with 40 minutes on high pressure, plus 20 minutes natural release.
- For a 2-lb chuck roast, start with 25 minutes high pressure plus 15 minutes natural release.
Did you make this instant pot pot roast recipe? Id love to know how it turned out! Leave a comment and a rating below.
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Is Mississippi Pot Roast Healthy
Were the staple healthy, we neednt have to get ourselves into business.
First of all, we saw a lot of salt, butter, and ranch dressing going into the pot from many recipes online. These ingredients contain plenty of sodium and saturated fats, which the USDA recommends us to limit.
We, therefore, had to take measures. We held back on the salt and the butter, and made the dressing from scratch so its nutritional profile looks better than the commercial counterpart.
Well go into further detail on how to make it from scratch in the next section. For now, you can rest assured that each serving of this dish complies with our own healthy eating guidelines.
What Does It Mean To Naturally Release The Instant Pot
After pressure cooking in an Instant Pot, the pressure has to be released from the machine before you can safely open the lid. Some recipes call for “quick release” which means that you manually open the valve and let all the pressure out at once. Here we’ll let the roast manually release, which means that we just let it sit, undisturbed for 10 minutes.
Natural release lets the pressure slowly dissipate from the Instant Pot.
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Notes On Ingredients And Substitutions
- Chuck Roast: For a tender roast, you really want to select a cut of beef that is well-marbled, like a chuck roast. A round roast or brisket will work, but won’t be as tender. Chuck roast is always my #1 choice when making pot roast.
- Beef Broth: Use low-sodium beef broth or stock to control the sodium content.
- Horseradish: Use prepared horseradish, not horseradish sauce. Prepared horseradish comes in a jar in the refrigerated section of the grocery store , and is simply grated horseradish, water, vinegar, and salt.
- Potatoes: You can use any potato you like–russet, red, Yukon Gold, or baby potatoes. They all work great and help to round out this pot roast dinner.
- Carrots: Use baby carrots or whole carrots that have been peeled and chopped.
Pressure Cooker Pot Roast
This Pressure Cooker Pot Roast recipe can be made in under two hours with the help of my Instant Pot . With the right cut of meat , it makes the best Sunday dinner to feed a crowd. When served over my moms Bulgur Pilaf recipe, its a comforting recipe for the fall and winter seasons.
Plus, with all my helpful tips & a quick video below, you are equipped with all the information you need to succeed in cooking pot roast in pressure cooker. Even if this is your first time making this dish.
Sunday Pot Roast was never a recipe my mom ventured to make when I was growing up. It wasnt until I met my husband and moved to the States when I was introduced to the traditional Pot Roast dinner . And since my husband loves it so much, it has become a staple recipe in my house. Its also a hearty and comforting recipe to share with family and friends during those cold winter months.
But the thing is it just takes So. Much. Time. Until now!
If you feel the same way and want to figure out how to cook a chuck roast fast, you are in the right place, my friend.
This Instant Pot Pot Roast Recipe can be made in half the time as compared to the traditional Dutch oven method! And it tastes just as hearty and delicious, if not better! So long are the days slaving over the stove to get Sunday dinner on the table.
Here’s What You Need To Know In A Nutshell
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Is Pot Roast Low Carb
On it’s own, pot roast is a low carb meal, since it’s just a slow cooked beef roast. This recipe includes potatoes and a thick and silky gravy, which makes the recipe a bit high in carbs due to the starch needed to thicken it.
If you’d like to reduce the amount of carbs in this Instant Pot Pot Roast, you should not include the potatoes. You can also either skip the gravy, use keto gravy, or enjoy the broth without thickening it, like an au jus.
Can I Make This In The Slow Cooker
Yes! If you do not have an Instant Pot, no worries there. In fact, I first adapted this recipe for the slow cooker before I re-adapted it for the Instant Pot. You all loved the slow cooker version so much that I decided to see if I could make it even easier for you. So if you are in the mood for this Americanized comfort food on these last days of cold weather then you have options. Slow cooker or Instant Pot, both so good, both sure to be hits with you and yours.
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Expert Tips & Tricks:
- Want to ensure this quick chuck roast recipe is cooked evenly? Allow the meat to rest on the kitchen counter for 30 minutes before cooking. This helps take the chill off.
- For the best sear, pat the beef chuck roast dry with paper towels prior to seasoning. The dry surface and hot oil give you that extra crispy brown crust, which packs in so much flavor.
- Looking for pot roast with potatoes and carrots? Simply omit the parsnips and replace them with an equal amount of carrots.
- Beef Broth vs. Chicken Broth: As youll see in the recipe below, I used chicken broth as the liquid in the recipe. I personally find that my homemade chicken stock produces a lighter pot roast recipe. However, if you prefer beef broth feel free to swap an equal amount of it in place of chicken broth.
- What pressure cooker should I use? I prefer to use my Instant Pot, but any pressure cooker you own will work. Feel free to use your Electric Pressure Cooker, Power Cooker, Presto, Power Cooker XL, or Crock-Pot Express. Just make sure to follow the manufacturers cooking technique, as it varies between each brand.
Instant Pot Beef Bourguignon
You know how people buy treadmills and then joke that they are only there as decoration or as something to hold clothes on in your room? I am kind of starting to hear something similar about Instant Pots, which I cant even believe. My Instant Pot is one of my favorite kitchen appliances and I almost cant wait to try a new recipe in it. Even if it sits for more than a week, I start to look at it longingly and think up new recipes for the lonely little guy.
It might not sound very romantic but thats how I came upon this recipe for Instant Pot Beef Bourguignon. Even though you might take one glance at the ingredients and the time but its well worth all of it. Plus, a typical bourguignon recipe takes at four hours from start to finish. There just arent many more shortcuts you can take or ingredients you can eliminate and still get this classic beef dish. Trust me, Ive tried them all.
The other reason for this dish is that, while my whole family loves chicken, sometimes we just crave a nice cut of beef. I wanted something with a hearty depth of flavor, a really meaty, filling, comforting dish. I have made this in the past the classic way and it just takes too much time. So, here we are! Im not sure what Julia Child would say about this recipe, but I feel as though shed applaud its ability to be quick and just as delicious as the original.
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How To Make Roast Gravy
- To blend : Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, simply use your immersion blender to blend the sauce together, creating an emulsified gravy.
- To strain: Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, strain through a fine-mesh sieve into a saucepan over medium heat and simmer until reduced and slightly thickened, about 10-15 minutes.
PRO TIP: For a thicker gravy, make a roux in the saucepan by cooking 2 Tablespoons each butter and flour over medium heat for about 1 minute. Then, scrape off the excess fat from the remaining liquid in the Instant Pot and strain into the saucepan with the roux. Cook until slightly thickened, 4-5 minutes.
Tips For Making Pot Roast
- No Instant Pot? No Problem. Pot roasts can be made using many different cooking methods. If you dont have an Instant Pot, you can try our recipes for making pot roast in the slow cooker or in the oven.
- Easy Freezing: If you have leftovers, roast can easily be shredded and frozen to eat at a later date. Just remove any vegetables and place in a Ziplock bag or a freezer-safe airtight container to freeze. When ready to re-heat thaw in the refrigerator overnight and reheat or add to your favorite shredded beef recipes.
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Cooking Time For Instant Pot Pot Roast
The Instant Pot website lists the cooking time for small chunks of beef roast at 15-20 minutes per 450 grams or 1 pound and large chunks at 20-25 minutes per 450 grams or 1 pound. I prefer roasting a large roast that is not cut into chunks to avoid accidentally overcooking or drying it. That also assures that the collagen is spread through the whole roast. I cook at 25 minutes per pound and typically use a three pound roast. So 75 minutes is about perfect for that. You will see some suggest 90 minutes for any roast, but I have seen reports of overcooked roasts with that length of time, and a generic time that does not consider the weight of the roast is not very helpful. However, overcooking usually wont harm things too much other than causing a loss of flavor and some drying.
Very small roasts can be tricky. I suggest adding more time, even perhaps doubling it, than the normal 20-25 minutes per pound for a small roast.
Natural Release is also key to a good Instant Pot roast. If impatient, give the natural release at least 15 minutes. My full natural release took 25 minutes. Doing so helps lock in the juices and keep the meat moist. It seems that many times when a person reports getting a tough roast they either pressure cooked it for too short of a time, or they used quick release. So, once quick release is used, your 3 pound roast will actually take longer, around 100 minutes.
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.
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This Is The Best Way To Cook A Roast In Your Instant Pot
Raise your hand if a good blade or chuck roast is your favourite roast beef to make.
Me, me and me again.
There is nothing like a long, slow cooked chuck roast where the fat melts away and leaves you with tender, juicy bits of delicious beef. It also is fantastic that you can cook it for a good 9-10 hours in a crockpot.
Who bought themselves an Instant Pot this past year?
While they have been around for a while, I think that NOW they are really becoming mainstream, as in not only food bloggers have Instant Pots, that type of mainstream. I bought mine last summer when they were on for an incredibly cheap price on Prime Day and I swear that it hasnt left my counter for more than three days since then.
The very first thing that you need to learn is how to make a blade/chuck roast in your Instant Pot. Seriously. You will thank me for this later.
If you use a slow cooker/crockpot, you need to own one of these. I kid you not, I cant remember the last time I was so happy with an appliance. The ability to cook a blade/chuck roast in your instant pot in 120 minutes thanks to the high pressure option is incredible. I was running late that day and had these two roasts that I had picked up to make for supper. I put them on at 4 pm and we were eating by 6.
CRAZY AMAZING THIS INSTANT POT IS.
Sorry for the Yoda talk there briefly.
What usually takes a day in the slow cooker was achieved by the high pressure setting on my Instant Pot in two hours.
US friends:
