This Instant Pot Pot Roast recipe is tender, full of flavor, and includes the veggies – so no need for side dishes! From start to finish, this quick pot roast comfort meal is ready in an hour with only one pot that will need washing.
In the past, I have made my pot roasts in the oven and in the slow cooker (crock pot), but I must admit the Instant Pot is so much easier and the taste is out of this world, making it a comfort food classic! Clean-up is super simple and it’s an easy recipe to throw together without needing a ton of ingredients.
While we like making the veggies with the roast beef, if you wanted something different I would go with instant pot corn on the cob, bang bang Brussels sprouts, or Chinese buffet green beans. Either way, don’t forget the sweet dinner rolls or buttermilk cornbread!
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Why You’ll Love This Pressure Cooker Pot Roast Recipe
- Easy and quick pot roast recipe to make.
- The best one-pan meal!
- Makes great leftovers.
- This easy pot roast recipe can be cooked in a fraction of the time compared to slow cooking.
🥩 Ingredients:
- Boneless beef chuck roast – can also use cross rib roast
- Vegetable oil – this is to sear the meat to get a nice “crust” and to lock in the flavor
- Seasoning – use your favorite steak seasoning or simply salt and black pepper
- Beef broth – to keep the roast moist during the cooking
- Carrots – baby carrots can be used in place of whole carrots
- Baby potatoes – can also use Russet potatoes or larger red potatoes cut into large chunks
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Equipment Needed: Instant Pot
Substitutions and Variations
- Other seasoning ideas: garlic powder, onion powder, thyme, fresh rosemary, Worcestershire sauce, and balsamic vinegar, or red wine vinegar.
- To make this recipe in the oven or a dutch oven, refer to my classic pot roast recipe.
- Want to make it in the slow cooker? Use my Mississippi pot roast recipe.
🔪 Instructions:
Step 1: Generously season the roast on all sides and on the top and bottom.
Step 2: Heat the oil in the Instant Pot using the sauté function. Once hot, sear on all sides.
Pro Tip: Since we are going to sear the roast, make sure you use vegetable oil or one with a higher smoke point, so it doesn’t burn.
Step 3: Pour in the broth, and secure the Instant Pot lid. Turn the steam release valve to seal, and cook on high pressure for 50 minutes. Do a quick pressure release by flipping the seal. Allow all pressure to come out before removing the lid.
Step 4: Place the carrots and potatoes around the rump roast.
Step 5: Reseal, and cook on high pressure again for 5 minutes. Perform another quick release.
Step 6: Once fork tender, use two forks to shred the roast on a serving platter.
Step 7: To make the Gravy – In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water. Remove the vegetables from the inner pot, and whisk in the cornstarch slurry. Turn the function back to sauté and let it simmer to thicken the flavorful gravy. Add the meat and veggie back to toss or serve the gravy on the side.
GARNISH/SLICE/SERVE: Serve chuck roast instant pot on a platter alongside the potatoes and veggies!
Recipe Tips for Quick Pot Roast:
- In our opinion, the chuck roast is the best cut of meat. It has just the right amount of fat content and isn’t overly expensive when compared to brisket. Some may choose to use a top or bottom round, however, it’s leaner so it does lack a little natural flavor.
- Follow this same recipe for any electric pressure cooker, it doesn’t have to be an Instant Pot.
- We added the veggies after the initial cook time so they don’t get soggy. If you wanted to cook the potatoes along with the roast, they need to be chopped into very large pieces.
- You can also thicken the liquids into gravy by stirring equal parts of flour and water together, then pouring in.
- The meat can be browned on the stovetop on medium-high heat, along with making the gravy. The only thing is that it’s an extra step and makes more dishes for cleanup.
- If the meat sticks to the bottom while searing, use a wooden spoon and a little broth to scrape the browned bits off the bottom of the pot before pressure cooking.
Recipe FAQs
Keep the leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warm.
Most likely, the meat has not cooked long enough. If you were to use other cuts of meat, the cooking time may need to increase. Also, if the roast is larger, the cooking process may take longer. Reseal the instant pot, set it to pressure cook for an additional 10 minutes, and then check again.
More Delicious Instant Pot Recipes
If you tried this Instant Pot Pot Roast Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Instant Pot Pot Roast
Ingredients
- 2-3 pound chuck roast or cross rib roast
- Vegetable oil for browning
- 1-2 teaspoons seasoning use your favorite steak seasoning or simply salt and pepper
- 2 cups Beef broth
- 3-4 medium carrots peeled and cut into large chunks
- 2-3 cups baby potatoes or 2-3 Russet potatoes, peeled and cut into chunks
Instructions
- Add seasoning to the meat, rubbing it into the whole exterior. You can also simply use salt and pepper to season.
- Heat 1-2 tablespoons of vegetable oil in the Instant pot, programmed on the Saute setting. Add the roast to the hot oil and brown on all sides.
- Add beef broth to the pot.
- Seal the pot with the lid and switch the machine to pressure cook for 50 minutes. Do a quick release by flipping the seal to release the pressure before removing the lid.
- Add the carrots and potatoes to the pot, nestled around the roast. Reseal the lid and pressure cook for an additional 5 minutes. Do another quick release.
- Use two forks to gently shred the meat or separate it into chunks for serving.
- To make gravy from the juices in the pot, stir together 2 tablespoons of cornstarch with 2 tablespoons of cold water.
- Remove meat and vegetables from the Instant Pot and switch it back to the Saute setting. Bring the juices to a simmer. Whisk in the cornstarch mixture and continue simmering to thicken the gravy. Add additional cornstarch slurry (the mixture of cornstarch and water) as needed.
- Return the meat and vegetables to the pot and toss with the gravy or serve with the gravy on the side.
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Comments & Reviews
Lindsey says
This is the best pot roast I’ve ever made ever. it reminds me of my mom’s which is extra special because she passed a couple years ago. this will absolutely be in our dinner rotation and I can’t believe I never thought to make gravy. *chef’s kiss*
Kaitlyn says
Could you skip the slurry? I love pot roast and am making it now in the instant pot for the first time and have never made the juice out to gravy!
Stefanie says
Personally, I never make a slurry and thicken to gravy. I just use all the juices over my roast. A lot of people like to thicken it, but it’s not a requirement!
Amy says
I found your instructions simple and straight forward which is such a time saver! We all enjoyed this pot roast recipe, it will now be my go to recipe! With St. Patrick’s day coming up, do you have an instant pot recipe for that?
Vanessa says
Tried this recipe it was delicious I urge you to make this
Racheal says
Turned out really good. Added a few additional seasonings and even forgot to press the quick release. It was still delicious. We ate it with mash potatoes and gravy instead of boiled potatoes and carrots.
Allie Peterson says
Confused as to why it says total cook time 30 mins when one of the first steps you need to pressure cook it for 50 minutes? Am i doing something wrong?
Stefanie says
Thanks for catching that, Allie! It was a typo in the recipe card; I’ve corrected it.
jim says
A seared a rump roast very well all around lots of fresh pepper garlic. and smoked black salt Followed the directions on the recipe and it turned out very well very tender and flavourful
👍
Holly says
Meat, potatoes and carrots cooked to perfection. Roast fell apart. No need to shred.
Kelley B. says
I have made this many times , never disappointed. Easy instructions to follow. Enjoyed by all.
Kathy Gollmitzer says
This was my very first recipe to cook in my new Insta pot, and it did not disappoint. The instructions were easy to follow, and the results were delicious. It tasted just as good as the oven or crockpot but in much less time. I seasoned my Chuck roast with black pepper, garlic salt, Worcestershire sauce, and a little Kitchen Bouquet browning and seasoning sauce because I like the flavor it brings. I also added onions along with the potatoes and carrots when the time came. My husband loved it. Thank you for giving this instapot newbie an easy, delicious first recipe.
Nickie says
This recipe was easy and the meat was super tender. I only rubbed salt, pepper and garlic powder on the meat before searing. Then i added minced garlic with the beef broth. The flavor was fantastic, and my family raved about it all night!