Instant Pot Pot Roast Recipe is a must make for anyone who loves a tender pot roast dinner in no time. This no fail recipe is fabulous because it always comes out perfect.
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This Instant Pot Pot Roast Recipe is a staple recipe. The Instant Pot uniquely infuses the flavors and pressures the juices into the meat. For that reason, it takes the work of slow roasting meat from many hours to just an hour.
How does the Instant Pot work? Find out here.
Why this Instant Pot Roast Recipe Works
A tender, juicy Instant Pot Pot Roast is the perfect Sunday supper for your family. Prep is very quick and then you walk away and let the Instant Pot do all the work.
How to Make a Roast in a Pressure Cooker – Step by Step
- Brown Roast: First, turn your instant pot to sauté mode, next, add in your oil. Sear the roast on all sides. Once completed, remove and set aside.
- Onions: Second, to oil add in your onions. Caramelize your onions and then add in your garlic.
- Return Roast: Third, return roast, add beef broth, Worcestershire sauce, and tomato paste and fresh thyme. Mix well.
- Cook: Program instant pot to one hour on high pressure. Once the time is up, allow it to naturally release for about five minutes.
- Add Vegetables: Then add the carrots and potatoes. Set your instant pot on high pressure for 10 minutes. Naturally release for another 10 minutes, then manually release.
- Shred: Finally, remove the roast to a cutting board and shred.
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Other veggies to add to Pot Roast
The recipes uses potatoes and carrots but, alternatively, you can use any type of root vegetables in this dish to make it a little more seasonal or to use up whatever vegetables that you have on hand. For Example:
- Sweet Potatoes
- Parsnips
- Turnips
- Rutabaga
- Fennel
Truly, whatever your family enjoys.
Tips for Pot Roast Instant Pot Recipe
There are always a few things to remember when making a roast in the Instant Pot, such as:
- Tough cuts of meat are better. They have enough fat and tissue for the pressure cooker to do it’s thing.
- Pressure cook the roast for at least 20 minutes per pound.
- Do no add the vegetables in the beginning. It is tempting to add in the beginning and walk away but honestly they will be a mushy mess.
- Natural release is important, do not skip this step. it allows the roast to soak up as much flavor and juices as possible.
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Expert Tips for Making the Best Roast in Instant Pot
- Gravy: If you like a thicker gravy, remove roast and vegetables and add 1 tablespoon of corn starch to 3 tablespoons of water and add to juice in the pot and stir until thick.
- Spices: The flavor you put in adds to the flavor that you get out. So add your favorite spices, for example, bay leaf or steak seasoning to enhance the flavor.
- Meat Shredder: I love these claws for shredding the meat, it makes it super easy.
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Instant Pot Pot Roast Recipe
Instant Pot Pot Roast Recipe is a must make for anyone who loves a tender pot roast dinner in no time. This no fail recipe is fabulous because it always comes out perfect.
Equipment
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Ingredients
- 1.5 pound beef chuck roast, cut in half
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ large onion, diced
- 1 tablespoon garlic, minced
- ½ tablespoon tomato paste
- ½ tablespoon Worcestershire sauce
- 1 cup beef broth
- 3 sprigs fresh thyme
- 8.5 oz baby carrots
- 1- pound russet potatoes, cubed
Instructions
- Turn your instant pot onto sauté mode. Once it has heated up, add in your oil. Add the roast to your instant pot. Sear the roast on all sides. Once completed, remove and set aside.
- Without removing your oil, add in your onions. Caramelize your onions for about 3 to 4 minutes and then add in your garlic. Stir well, and then turn your instant pot off by pressing the “cancel” button.
- Add to your onions and garlic your beef broth, Worcestershire sauce, and tomato paste. Mix well.
- Add your roast back to the pot on top of the broth mixture. Place thyme on roast and another sprig in the broth.
- Close the lid on your instant pot by twisting closed. Make sure that your sealing valve is pushed away from you to lock in your pressure.
- Set your instant pot to one hour on high pressure. Once the time is up, allow it to naturally release for about five minutes. After you have allowed it to natural release, manually release by bringing the valve toward you to release the pressure.
- Add the carrots and potatoes make sure that they are well coated in the liquid.
- Close the lid on your instant pot one more time by twisting closed. Close your ceiling valve. Set your instant pot on high pressure for 10 minutes. Once the timer is done, allow it to naturally release for another 10 minutes, then manually release.
- Remove the roast to a cutting board. Shred well. You can add the meat back to the instant pot with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately.
Christina’s Notes
- Gravy: If you like a thicker gravy, remove roast and vegetables and add 1 tablespoon of corn starch to 3 tablespoons of water and add to juice in the pot and stir until thick.
- Spices: The flavor you put in adds to the flavor that you get out. So add your favorite spices, for example, bay leaf or steak seasoning to enhance the flavor.
- Meat Shredder: I love these claws for shredding the meat, it makes it super easy.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 371kcalCarbohydrates: 23gProtein: 29gFat: 19gSaturated Fat: 7gCholesterol: 94mgSodium: 594mgPotassium: 1016mgFiber: 3gSugar: 4gVitamin A: 6688IUVitamin C: 8mgCalcium: 59mgIron: 4mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
Did You Make This Recipe?Leave a review & star rating to let everyone know what you thought.
Is 1.5 lb.’s of chuck roast correct or should it be 3 lb.’s? It says to cook for 1 hour and made reference to cook at 20 minutes per pound.
It is 20 minutes per pound. the time given includes the time it takes to get to pressure etc.
This is absolutely a keeper! My family and I enjoyed a great dinner tonight. I made it with the gravy and it did not disappoint. The roast was soft, tender, and juicy. The carrots sweet and potatoes smooth like butter. Thank you!!!
A perfect comfort food meal! It’s crazy how easy the Instant Pot makes it.
Delicious recipe and so easy in the instant pot!
This was my first time making pot roast in the instant pot but it came out great. Thanks for the recipe!
This is the perfect Instant pot meal.