Perfect Instant Pot Pot Roast Recipe

Perfect Instant Pot Pot Roast Recipe is easy and cozy, and comes together very quickly in the pressure cooker. With seasoned gravy, a fall-apart delicious roast, and tender (but not mushy!) vegetables

Perfect Instant Pot Pot Roast Recipe

Why we love this Perfect Instant Pot Pot Roast Recipe!

Perfect Instant Pot Pot Roast Recipe

When you try to remove this Instant Pot roast, it literally comes apart because it is so soft. Since the flavor is so fantastic, you can even omit the searing if you choose (I’ll be honest, I frequently forget to sear my meat beforehand!).
What’s the one thing it lacks? veggie mush.

It is advisable to leave the vegetables out while the roast cooks and add them afterward, towards the very end, because they commonly cook in the Instant Pot in just a few minutes or less.


  • I use Lawry’s seasoning salt, which is two teaspoons.
  • 1.25 teaspoons of garlic powder
  • One tablespoon of dried parsley
  • A half-teaspoon of onion powder
  • Black pepper, 1/2 teaspoon
  • 3 lbs. of beef chuck roast, divided into 1 lbs.
  • Canola oil, 2 tablespoons
  • (1) One medium onion (finely chopped)
  • 3 cloves of garlic (finely minced)
  • 2 cups of beef broth low in salt
  • Balsamic vinegar, 3 tablespoons
  • Tomato paste, two tablespoons
  • Worcestershire sauce, two tablespoons
  • 1 1/2 pounds of entire cream potatoes (or baby potatoes).
  • Three large carrots, peeled, and sliced thickly
  • 1 teaspoon of ketchup (or honey)
  • Corn starch, two tablespoons
  • Water, two tablespoons


Perfect Instant Pot Pot Roast Recipe

  1. Combine the pepper, onion powder, garlic, parsley, and seasoning salt in a small bowl. Sprinkle seasoning over the roast.
  2. Set the Instant Pot to saute mode. Add the oil when it reads hot, and sear the roast on all sides. Place the roast in the pot and remain still for two to three minutes to accomplish this. It ought to easily come free from the pan when you flip it. To brown all of the pieces, you may need to cook them in two batches and add more oil. Remove the meat from the Instant Pot when it is browned.
  3. Cook, stirring, until the onion is soft (add more oil if necessary), then add the garlic. Cook for a minute before adding the garlic.
  4. Add broth, vinegar, tomato paste, and Worcestershire sauce to the Instant Pot. If any brown bits are stuck to the meat’s bottom, scrape them with a wooden spoon to loosen them. This will help prevent a burn message. Mix thoroughly.
  5. Add the meat back into the pot. Turn the valve to sealing before putting on the lid. Set the cook time to 65 minutes on high pressure (90-100 minutes for a frozen roast) and choose Manual or Pressure Cook.
  6. Before turning the valve to vent and opening the lid, turn the Instant Pot off after the cook time is up and allow the pressure to naturally release (about 10 to 15 minutes).
  7. Cover the roast and place it on a plate to rest for ten minutes. Put the lid back on, add the potatoes and carrots, seal the valve, and choose Manual or Pressure Cook for three minutes.
  8. Shred the beef and keep it warm while the potatoes and carrots cook.
  9. After the cook time is up, allow the pressure to naturally release for five minutes before opening the lid and moving the valve to venting.
  10. Place the beef on a platter with the potatoes and carrots that you removed from the Instant Pot.
  11. Add ketchup to the mix (it’s not necessary, but it adds a nice brightness and contrast to the beef’s savory flavor). Add water and corn starch to a bowl and stir into the gravy.
  12. Cook, stirring frequently, in the Instant Pot until the gravy has thickened. Serve with vegetables and roast beef.

How to make the best Pot Roast in the Instant Pot

  • As previously stated, please do not add the vegetables during the initial cooking process. Under high pressure, you don’t want your vegetables to cook for an additional 60 minutes! They are perfectly soft and fluffy after three minutes.
  • If you want to save some time during the preparation process, you can skip searing the meat, but it does significantly enhance the dish’s flavor.If you don’t sear, your juices—and, by extension, your gravy if you thicken it—will be more “beefy” and less full of other flavors.
  • If you need to cut down on time, cut the roast into chunks of 2 to 3 inches and pressure cook them for 40 to 50 minutes. You can also save even more time by using stewing beef that has already been cut up.
  • A 6 quart Instant Pot is used to test each of my Instant Pot recipes.

Nutrition Information

Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg