Instant Pot Pot Roast Recipe

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5 from 3 votes
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.
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes

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.

Instant Pot Pot Roast on a white plate with a yellow polka dot napkin and a sprig of thyme

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.
Instant pot with a roast and an instant pot with the juice.
  • 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.
Cooked Meat in instant pot, cooked roast with ingredients on the side and finally cooked roast with the ingredients in the instant pot

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Looking for more?  Check out all of the Instant Pot Recipes on It Is a Keeper.


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.

Close up on a white plate with roast carrots and potatoes

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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Side view of two plates of Instant Pot pot roast with potatoes, carrots and fresh thyme

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

5 from 3 votes
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.
Print Pin Rate
Servings: 5 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Equipment

Ingredients

  • 1.5 pound beef chuck roast cut in half
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 large onion diced
  • 1 tablespoon garlic minced
  • 1/2 tablespoon tomato paste
  • 1/2 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.

Expert Tips

  • 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.
 

Estimated Nutritional Information

Calories: 371kcal | Carbohydrates: 23g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 594mg | Potassium: 1016mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6688IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 4mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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