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This Instant Pot Chuck Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot method of cooking a Pot Roast is as tender as a traditional recipe, but cooks in less than half the time!
Featured with this recipe
- Ingredients for Instant Pot Chuck Roast
- What Cut of Beef is Best for Pot Roast?
- How Long Do I Cook a Pot Roast in an Instant Pot?
- Allow Some Time for a Natural Release
- Can This Be Made in Any Pressure Cooker?
- Why I love Using the Instant Pot
- Make it in the Crock Pot
- Pressure Cooker Pot Roast with Potatoes
- For Crisp-Tender Veggies
- Instant Pot Roast Gravy
- Additional Optional Ingredients:
- Tips For Making Pot Roast
- Frequently Asked Questions
- Pot Roast Side Dishes
- How to Make Instant Pot Pot Roast
- Instant Pot Chuck Roast Recipe
Pot Roast has always been a favorite Sunday dinner in our family. It is the ultimate comfort food. Sometimes, we make it with mashed potatoes, sometimes, with ingredients like carrots and potatoes cooked with the roast. Either way, it is always delicious. Because I often forget to put the roast in the oven or slow cooker in time, I find myself scrambling to get dinner ready. I’ve walked in the door from church and thought, “NOO! I forgot to put the roast in!” If you are like me, this Instant Pot recipe is a lifesaver, especially on those days.
Update: Since we first created this recipe, we’ve had many comments regarding the success of this recipe. We’ve updated the original post to include some of the most frequently asked questions and comments.
Ingredients for Instant Pot Chuck Roast
- Beef chuck roast (or see more options below)
- Salt (Kosher salt or sea salt are both good choices)
- Olive oil
- Beef broth
- Dry onion soup mix
- Onion
- Baby potatoes
- Baby carrots
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
How Long Do I Cook a Pot Roast in an Instant Pot?
Instant Pot Pot Roast cook time varies depending on the size of the roast. Follow the recommended cooking time on your Instant Pot for the size and thickness of your roast. A general guideline is to pressure cook for 20-25 minutes per pound of meat. For a 3-pound roast, we found that 70 minutes is just about right. Adjust the cooking time accordingly for larger or smaller roasts. A two-pound roast should take about 45-50 minutes on high pressure, a larger 5-pound roast can take 90 minutes to 2 hours. Check in the comments below to see the times others have used with success.
Allow Some Time for a Natural Release
After the cooking cycle completes, allow the Instant Pot to naturally release the pressure for about 10-15 minutes before using the quick-release function. This gradual release of pressure helps to keep the meat tender and juicy.
Can This Be Made in Any Pressure Cooker?
This recipe is not exclusive to the Instant Pot brand. This easy Instant Pot pot roast recipe can be made in any kind of pressure cooker! Follow the recipe below using the settings of your pressure cooker and enjoy a delicious roast.
Why I love Using the Instant Pot
If you haven’t jumped on the Instant Pot train yet, YOU NEED TO! It is one of the most convenient kitchen appliances I have ever owned. This Instant Pot pot roast recipe is just one of the MANY Instant Pot recipes that I have incorporated into my regular meal rotations. Here are our top three reasons why we love our Instant Pots:
- It’s EASY. With the instant pot, you can sear the roast and sauté the onions AND cook it ALL in the same pot. You don’t have to dirty three different pans to do it. Even a slow cooker can’t do that for you. Did I mention cleanup is a snap? It is SO easy.
- It’s FAST. Beginning to end, we are talking around two hours. TOTAL. That is literally a quarter of the time it normally takes to make.
- It’s DELICIOUS. Honestly, I think this pot roast turns out just as good, if not better, than most slow cooker pot roast recipes I have tried. It is full of flavor, perfectly tender, and easy to shred.
Make it in the Crock Pot
All the above reasons have me hooked on making a pot roast quickly in an 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!
Pressure Cooker Pot Roast with Potatoes
A quick note about adding potatoes, using baby potatoes are 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.
For Crisp-Tender Veggies
When we were growing up, we liked to have the potatoes on the softer side because we would mash them with a fork and then pour gravy over them. This is how this recipe is written, for extra-tender veggies. If you prefer your vegetables more crisp-tender, just add the vegetables later. Twenty minutes before your cooking time is up, release the pressure by carefully flipping the valve, remove the lid, and add the carrots and potatoes. There is no need to stir. Press “cancel,” and then re-set to high pressure for 10 minutes. If you have bigger potatoes or potato dices, chunks (or halves), pressure cook for 10-15 minutes. Release pressure quickly (quick release) or natural release depending on how tender you want your 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.
Additional Optional Ingredients:
Want to change up the flavor? Here are some more ingredients you can add before making this chuck roast recipe. Add any of these to taste for a little flavor boost:
- Thyme
- Onion pearls
- Red Wine
- Tomato paste (can be added after, to the gravy, for a richer flavor)
- Worcestershire sauce
- Onion powder
- Garlic cloves
- Celery stalks
- Fresh rosemary
- Balsamic vinegar
Tips For Making 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.
- Low Sodium Options: For a low-sodium option, use low-sodium beef broth and seasonings.
- 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.
Frequently Asked Questions
A general guideline for Instant Pot Pot Roast is to pressure cook for 20-25 minutes per pound of meat. For a 3-pound roast, we found that 70 minutes is just about right.
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.
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.
Read Next:27 BEST Instant Pot Recipes
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:
How to Make Instant Pot Pot Roast
Instant Pot Chuck Roast
Video
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 3-5 pounds beef chuck roast
- 1 teaspoon salt (or to taste)
- 4 tablespoons olive oil divided
- 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 baby carrots
Instructions
- Sprinkle pot roast with salt and set aside. Add 2 Tablespoons of Olive 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.
- Add beef broth to Instant Pot. *Add vegetables, 2 Tablespoons of olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast. *NOTE: You can add the veggies at the beginning of cooking or if you want them to be more crisp-tender you can do a quick release 20 minutes before the cook time is over, then add vegetables, then pressure cook at the same temp for 10-15 minutes (depending on the size of your potatoes) and continue with the recipe.
- Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work okay, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
- Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the Instant Pot to make gravy or au jus (see notes above to see how to make gravy).
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!
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.
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!
Thank you for taking the time to post this wonderful recipe. There was a comment below about the roast being dry, your response was to make sure you switch from Sear to pressure cook. That is precisely what I was doing wrong! Thank you all for the comments, as well as your reply, it solved the mystery of my dry pot roast.
I did a 2-pound roast – 25 mins on its own, then added carrots, Yukon Gold potatoes, and some mushrooms. 25 more minutes, then I removed everything except the liquid. Added 1 pack of brown gravy mix, and then a cornstarch slurry.
Best pot roast ever! My husband said it was “restaurant quality.” 🙂