With this easy recipe, a traditional pot roast is cooked in a fraction of the time.

An economical piece of beef can be turned into melt-in-your-mouth tender roast in the pressure cooker. Creamy baby potatoes and carrots make this a complete meal!

Why We Love The Instant Pot

  • Pot roast is a favorite, but it needs to cook for a long time. Pressure cook for a meal that needs less time than the oven and comes out just as tender and delicious!A whole meal is made in just one pot, in just one hour with vegetables, potatoes, gravy, and meat.Use an economical cut of beef to achieve tender and juicy chunks of fork-tender meat!

Ingredients for Pot Roast

Beef – Chuck roast is our first choice for flavor and becoming really tender. Other good choices include sirloin or even a shoulder round.

No Instant Pot? No Problem!

If you don’t have an Instant Pot, follow our Perfect Pot Roast to cook in the oven or in the slow cooker on low for 8-10 hours.

If you’d prefer, pork butt roast can be substituted (with either beef or chicken broth for the gravy).

Potatoes – Baby potatoes work the best in this recipe, they are creamy and their skins help them hold together. Red or yellow potatoes can be chopped as well.l Russet potatoes will work but tend to fall apart a bit (be sure to peel them first).

Gravy – A tasty gravy is made from the juices. Thicken with either cornstarch or flour and serve over the beef for an elegant presentation (and excellent flavor).

You can add additional seasonings like onion powder, garlic powder, a dash of Worcestershire sauce, or herbs like fresh thyme or bay leaf to the mixture before cooking.

How to Make Instant Pot Pot Roast

  • Prepare and brown the beef using the “saute” function on the Instant Pot (as per recipe below).Remove beef, and saute onions. Deglaze the pan with red wine.Add the remaining ingredients including the browned beef.Seal the lid and cook on high pressure. Use a slotted spoon to remove beef and vegetables and place them on a plate to rest. Thicken the gravy.

How to Make Gravy

  • Shake a bit of broth with cornstarch (per the recipe below) in a jar.Bring the liquid in the Instant Pot to a boil using the “sauté” function.Whisk in the corn starch mixture and cook until thickened. Taste and season.

Serve the hot gravy over the meat and vegetables.

Instant Pot Tips

  • Be sure to cut the beef into large chunks. This allows it to cook evenly to tender perfection. After cooking the onions, scrape any brown bits off the bottom of the pot to avoid the burn notice.

Leftover Pot Roast?

  • Leftover pot roast will keep in the refrigerator for 3-4 days. It can be frozen too. Remove and enjoy the leftover potatoes and carrots, since these will not freeze as well. Try shredding the beef in the gravy with two forks. Transfer the mixture to a freezer-safe container. For the best flavor, use it within 3 months. To reheat, defrost the meat, then heat on the stovetop or in the Instant Pot. Try serving shredded Instant Pot beef on homemade hamburger buns or garlic toast for a whole new meal!

Did you love this Instant Pot Pot Roast? Be sure to leave a comment and a rating below! 

Yes, if the beef has been frozen in large chunks, it can be cooked in the pressure cooker. Increase the cooking time, and skip the searing step. Check the appliance instructions and follow directions carefully for the correct pounds, time, and temperature.

This recipe uses a natural pressure release for 15 minutes. This means that the InstantPot will rest allowing the pressure in the pot to gradually release. At the end of 15 minutes, you can turn the valve to release any remaining pressure. Find more info about natural vs quick release here.

Instant Pot Pot Roast

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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