Easiest Instant Pot Pot Roast

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4.98 from 182 votes
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Make this tender, flavorful Instant Pot Pot Roast with potatoes & carrots in under 2 hours! Quick and delicious comfort food perfect for Sunday dinners.

Oval dish with shredded instant pot chuck roast next to cooked carrots and potatoes.

Quick and Delicious Sunday Comfort Food

Pot roast has always been a favorite Sunday dinner in our family. It’s the ultimate comfort food. Sometimes we serve it with creamy mashed potatoes on the side, other times we add carrots and potatoes right in with the roast (like with this recipe). Either way, it’s always a hit. The only problem? I’m notorious for forgetting to put the roast in the oven or slow cooker early enough. More often than I care to admit, I’ve walked in the door from church and thought, “NOO! I forgot the roast!” If you have been there too, this Instant Pot version is for you!

If you haven’t joined the Instant Pot crowd yet, now’s the time! It’s one of the most convenient tools in my kitchen. I love that I can sear the roast, sauté the onions, and pressure cook everything in the same pot. No pile of dirty pans and cleanup is a breeze. Best of all, it’s quick: from start to finish, you can have a tender, flavorful pot roast on the table in about two hours, a fraction of the usual time. The meat turns out perfectly juicy and shreds super easily. It’s every bit as good (maybe even better!) than most slow-cooker versions I’ve tried.

🩷Erica

Key Ingredients and Supplies for Instant Pot Chuck Roast

Ingredients to make Instant Pot Chuck Roast including beef roast, beef broth, onion soup mix, baby potatoes, onion, carrots, olive oil, and salt.
  • Beef chuck roast: I usually do a beef chuck or a bottom round roast but any kind of roast will work. I will go into more detail on this below.
  • Seasonings: For this recipe I usually keep it pretty simple with a little salt, beef broth, and some dry onion soup mix. Depending on my mood and if I want an added flavor boost, I will often add some fresh garlic, a splash of red cooking wine, a little Worcestershire sauce, or some fresh herbs like rosemary or thyme.
  • Veggies: You don’t have to add vegetables to this recipe at all, but I feel like the veggies give it more of a rounded out, Sunday dinner feel. I always use onion, baby potatoes, and baby carrots or large pieces of carrot because they are all just so easy to throw in with the roast.
  • Additional optional ingredients (for more flavor): For extra flavor, try adding thyme, onion pearls, red wine, Worcestershire sauce, onion powder, garlic cloves, celery stalks, fresh rosemary, or a splash of balsamic vinegar.
  • Instant Pot (or pressure cooker): This recipe isn’t limited to the “Instant Pot” brand. It works with any pressure cooker. Just follow the steps below using your cooker’s settings for a tender, flavorful roast.

What Cut of Beef is Best for Pot Roast?

For this recipe, we use a boneless chuck roast, but there are several different cuts of meat you can use. Choose a well-marbled cut of beef for optimal tenderness and flavor. These cuts are ideal for slow cooking and will result in a melt-in-your-mouth pot roast. Here is a list of the best cuts of meat to use for pot roast:

  • Chuck roast
  • Ribeye or Eye of round roast
  • Brisket
  • Top sirloin petite roast
  • Bottom round rump roast
  • Top round roast
Instant pot chuck roast shredded in dish and piece on fork. Cooked carrots and baby potatoes also in dish.

What Potatoes are Best?

A quick note about adding potatoes – using baby potatoes is totally the way to go. They are the perfect size and they don’t get mushy. Potatoes that are peeled and cut tend to get mushy in the Instant Pot when they cook for a longer amount of time. By keeping the skin on and not cutting them, the potatoes cook thoroughly while remaining firm. If you would rather use diced potatoes, go with a waxy potato like Yukon gold potatoes, or even red potatoes. Russets will get too soggy and are better for mashing.

How to Make Pot Roast in the Instant Pot

Uncooked beef roast on parchment covered cutting board rubbed with kosher salt.
  1. Pat the roast dry with paper towels and rub generously with salt; set aside.
Searing beef chuck roast in instant pot.
  1. Set the Instant Pot to Sauté, add a little oil, and sear the roast for 4–5 minutes per side until browned.
Ziploc bag with carrots, baby potatoes, onion and Lipton soup mix.
  1. In a large zip-top bag, toss the vegetables with olive oil and onion soup mix until evenly coated. For very soft veggies, add them now. For crisp-tender veggies, wait to add them later.
Sealing lid of instant pot by hand.
  1. Pour in beef broth, lock the lid, and cook on High Pressure — about 60 minutes for a 3 lb roast or 80 minutes for a 5 lb roast (see below for more sizes). Let pressure release naturally for 10 minutes, then quick-release.
Instant pot with chuck roast and vegetables and broth.
  1. For crisp-tender vegetables, quick-release 20 minutes before cook time ends, add veggies, then cook the remaining time. Allow a 10 minute natural release before venting.
Pouring gravy onto shredded instant pot chuck roast in a dish with cooked vegetables.
  1. Remove the roast, shred, and serve with vegetables. For gravy, strain broth if desired, set pot to Sauté, whisk in a cornstarch slurry, and simmer 2-3 minutes until thickened.

How Long Do I Cook a Pot Roast in an Instant Pot?

Cooking time depends on the size and thickness of your roast, but a good rule of thumb is 20–25 minutes per pound on high pressure. Here is a quick guide:

  • 2-pound roast: 45–50 minutes
  • 3-pound roast: about 70 minutes
  • 4-pound roast: 80–100 minutes
  • 5-pound roast: 90 minutes to 2 hours

Always let the pressure release naturally (meaning wait to open the lid until it naturally unlocks instead of switching the venting tab to quickly release steam) for the most tender results. Don’t forget that times can vary slightly based on the shape of the meat and your Instant Pot model.

Make it in the Crock Pot

Due to convenience and saving time, I am hooked on whipping up a pot roast quickly in the Instant Pot. However, sometimes I like to take it slow and just let it cook all day. If this is the way you want to go, we have a great Crock Pot Roast recipe too – see our Slow Cooker Roast Beef and Vegetables Recipe. If you don’t have a pressure cooker, you will definitely want to give the slow cooker version a try!

Beef Roast in a white crock pot surrounded by vegetables.

Instant Pot Roast Gravy

Making gravy in the Instant Pot is a breeze. The easiest method is to remove the pot roast and vegetables when they are done cooking, then switch the cook setting to “sauté”. If there aren’t enough beef drippings to make a gravy, add some beef broth. Combine a little cold water and a couple tablespoons cornstarch in a liquid measuring cup or small bowl to form a cornstarch slurry. When the drippings and broth start to simmer, whisk in the cornstarch mixture a little at a time until it becomes a gravy consistency. Simmer about three minutes, adding more beef broth to thin if needed. Add salt, black pepper, and a little garlic powder to taste.

Pouring gravy onto shredded instant pot chuck roast in a dish with cooked vegetables.

Tips For Making the Best Pot Roast

  • No Instant Pot? No Problem: Pot roasts can be made using many different cooking methods. If you don’t have an Instant Pot, you can try our recipes for making pot roast in the slow cooker or in the oven.
  • Sear the Meat: Before pressure cooking, sear the meat on all sides in the Instant Pot using the saute function. This step adds a rich caramelized flavor to the roast and helps to lock in the juices.
  • Easy Freezing: If you have leftovers, roast can easily be shredded and frozen to eat at a later date. Just remove any vegetables (potatoes and carrots don’t freeze well) and place leftover pot roast in a Ziplock bag or a freezer-safe, airtight container to freeze. When ready to reheat, thaw in the refrigerator overnight and reheat or add to your favorite shredded beef recipes.
Pouring gravy onto shredded instant pot chuck roast in a dish with cooked vegetables.

Frequently Asked Questions

How long does pot roast take in Instant Pot?

A general guideline for Instant Pot Pot Roast is to pressure cook for 20-25 minutes per pound of meat. Here’s a quick reference:
2-pound roast: 45–50 minutes
3-pound roast: about 70 minutes
4-pound roast: 80–100 minutes
5-pound roast: 90 minutes to 2 hours

How to sear a roast in the Instant Pot?

First, set the Instant Pot to sauté and add olive oil. When the oil begins to shimmer, add the pot roast to the Instant pot and sear for 4-5 minutes on each side.

Why is my pressure cooked pot roast not tender?

It probably wasn’t cooked long enough. It is always ok to put the meat back in the Instant Pot and continue cooking. You can cook for 20 minutes at a time until it reaches your desired tenderness.

Can I cook a frozen roast in the Instant Pot?

Yes, but skip the sear and add extra time. Usually 30-40 minutes more than a thawed roast of the same size.

Read Next: 27 BEST Instant Pot Recipes

Have you tried this Instant Pot Pot Roast? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍴

Oval dish with shredded instant pot chuck roast next to cooked carrots and potatoes.

Instant Pot Chuck Roast

4.98 from 182 votes
Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe, but less than half the time!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 9 servings

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 3-5 pounds beef chuck roast
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 2 cups beef broth *can use gluten-free beef broth
  • 1 packet dry onion soup mix *can use gluten-free onion soup mix
  • 1 onion white or yellow, quartered
  • 1 pound baby potatoes (see notes above)
  • 1 cup cut carrots (baby carrots work too)
  • 1/4 cup water
  • 2 tablespoons corn starch

Instructions

  • Pat roast dry using paper towels. Generously rub roast with salt and set aside.
    Uncooked beef roast on parchment covered cutting board rubbed with kosher salt.
  • Add 2 Tablespoons of oil to Instant Pot and set to "Sauté". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
    Searing beef chuck roast in instant pot.
  • In a gallon-sized Ziploc bag, add vegetables, 2 Tablespoons of olive oil, and onion soup mix. Shake until vegetables become evenly coated with mix.
    For Soft Vegetables: Add the veggies at this point. They will become very soft after cooking for such a long time in the instant pot. They will mash very easily.
    For Crisp-Tender Vegetables: Wait to add vegetables until instructed below.
    Ziploc bag with carrots, baby potatoes, onion and Lipton soup mix.
  • Add beef broth and place lid on Instant pot with steam valve closed.
    Sealing lid of instant pot by hand.
  • Switch Instant Pot setting to "manual" and set for 60 minutes for a 3 pound roast and 80 minutes for a 5 pound roast on "high" pressure (see more sizes and times above). Do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
    For Crisp-Tender Vegetables: Do a quick release 20 minutes before the cook time is over. Remove lid and add vegetables. Set time for the remaining 20 minutes, do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
    Instant pot with chuck roast and vegetables and broth.
  • Remove roast from Instant Pot, shred, and serve with vegetables.
    Oval dish with shredded instant pot chuck roast next to cooked carrots and potatoes.
  • Use a strainer to remove any left over pieces of onion and bits from the broth in the pot (optional). Set instant pot to “saute” setting.
    Whisk together water and corn starch in a small bowl making a slurry. Once broth is at a simmer, whisk in corn starch mixture and bring to a boil. Boil for 2-3 minutes as the gravy thickens.
    Pour over the pot roast or serve on the side.
    Stirring cornstarch slurry into beef drippings in instant pot with whisk.

Video

Notes

*This recipe can easily be converted to be gluten-free.  Substitute gluten-free beef broth and gluten-free dry onion soup mix in the recipe.
Update: Since we first created this recipe, we’ve had many comments regarding the success of this recipe (especially with the vegetables). We’ve updated the original post to include some of the most frequently asked questions and comments.
Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the “BURN” notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection.

Nutrition Information

Serving: 170gCalories: 456kcalCarbohydrates: 15gProtein: 31gFat: 24gSaturated Fat: 9gCholesterol: 104mgSodium: 696mgPotassium: 868mgFiber: 2gSugar: 2gVitamin A: 1981IUVitamin C: 10mgCalcium: 53mgIron: 4mg

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Pot Roast Side Dishes

Because this pot roast includes potatoes and carrots, you have a full meal in just one pot! You can even serve it all on one big serving platter. You can never go wrong with a simple green salad, but if you are looking to add more side dishes, here are some great ideas:
Homemade Dinner Rolls
Sweet Sauteed Asparagus
Homemade Mashed Potatoes
Nuts about Berries Salad
Cheesy Cauliflower
Honey Glazed Carrots

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About the author

Erica Walker

Erica lives in Meridian, Idaho, with her husband, Jared, an attorney, and their three daughters. She earned her bachelor’s degree from Brigham Young University and has a passion for travel and adventure. Whether kayaking, hiking, or scuba diving, she loves exploring the world—and bringing her family along for the ride.

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Comments

  1. 5 stars
    For 2024 Christmas our household received an Instant pot as a gift. I always wanted to find an easy way to do pot roast beef. This recipe by far is the best. That a novice like me was able to achieve a delicious roast! I followed the recipe but made one change, I used Japanese sweet potato because it’s favorite I like to eat with steak, and wanted to see how it would turn out cooking this creation. Yes, 70 minutes cooking time for a 4 lbs. chuck roast was on point, and everything turned out excellent. Making gravy with the drippings was a no-brainer, and the Japan sweet potatoes held its shape. This is another recipe being filed under comfort food. Thank you for sharing this recipe.

  2. I’m going to try this today with a 7lb roast in an 8qt instant pot. It will be more tall than wide.

    Does it need to be covered with broth? And does the 20-25 min per lb still hold at that weight? That would be 140-175 min. Given it may cook from the sides should it be less?

    1. No the roast does not need to be covered in broth and for a 7 lb roast I would still try and go for at least 2 hours. A roast that big will definitely need more time to be tender. However don’t cook it with veggies that long, you will definitely have mush. I would do 2 hours, check the roast for tenderness/doneness, add the veggies, and do another 15-20 min to cook the veggies. Hope this helps!

  3. We made this for NYE dinner! Initially it came out tough but after reading the comments below I set it to cook in the instapot for two additional 20 min segments and it came out perfectly tender! I was a bit bummed but was glad we were able to recover.

  4. 5 stars
    This turned out great! I used a 2.5lb top round roast. Seared it on all sides just like the recipe said and I used 3 cups of broth due to having an 8qt pot. I did follow the advice of adding the vegetables later. I cooked it on high for 45 mins, NR for 15, popped in the vegetables and high pressure cooked another 19 mins, 15 mins NR and it turned out perfectly cooked! I used thick baby carrots and red pots, they weren’t overcooked at all and the roast was very easy to shred! Thank you!

  5. 5 stars
    Best pot roast recipe ever! This is my “go-to” recipe when we have people over for dinner. The vegetables are very flavorful and the meat is so tender, that it just falls apart.

  6. Okay I understand why the meat goes tough… it’s adding the veggies. You should never QR meat, because it forces all the juice OUT when it’s depressurized. So I cooked mine for 45 mins, added the veggies, and did another 20. Veggies were mush (omg but such good mush), and the meat was almost inedible, because it was so tough.

    I think next time I’ll do the meat, let it rest, pop in the veggies, and then just slice the roast and let it be in the gravy/juice to get warm again. But no QR next time!

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