Instant Pot Pot Roast (Sunday Pot Roast)

4.81 from 137 votes
356 Comments

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This Instant Pot Pot 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!

Sunday pot roast with potatoes and carrots on a platter

Sunday Pot Roast in the Instant Pot

Pot Roast has always been a favorite Sunday dinner in our family. 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 sometimes 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, “SHOOT! I never put the roast in!” If you are like me, this Instant Pot recipe is a lifesaver – especially on those days. As an Amazon Associate we earn from qualifying purchases.

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.

A close-up of a cut of tender pot roast on a fork

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. 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. A 2-pound roast should take about 45-50 minutes on high pressure. Each additional pound should be an additional 8-10 minutes. Check in the comments below to see the times others have used with success.

Chuck roast being cooked in an Instant Pot

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:

  1. It’s EASY.  With the instant pot, you can sear the roast and saute the onions AND cook it ALL in the same pot. You don’t have to dirty 3 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.
  2. It’s FAST. Beginning to end, we are talking around 2 hours. TOTAL. That is literally a quarter of the time it takes to make.
  3. 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 and perfectly tender and easy to shred.

Crock Pot Pot Roast

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!

Beef Roast in a white crock pot surrounded by vegetables

Instant Pot 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 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 chunks of veggies just add the vegetables later. 20 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 8-10 minutes. If you have bigger potatoes or potato dices (or halves), pressure cook for 10-15 minutes. You can do a quick 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 “saute”. If there aren’t enough beef drippings to make a gravy, add some beef broth. Combine a little water and some corn starch in a liquid measuring cup 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 3 minutes adding more beef broth to thin if needed. Add salt, black pepper, and a little garlic powder to taste.

Pot roast on a plate with potatoes and carrots

More Ingredients To Add:

Want t change up the flavor? Here are some more ingredients you can add before cooking your roast. 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 (here) or in the oven (here).
  • 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 in a Ziplock bag or a freezer-safe airtight container to freeze. When ready to re-heat thaw in the refrigerator overnight and reheat or add to your favorite shredded beef 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 Cook a Pot Roast in an Instant Pot

Instant Pot Sunday Beef Roast shredded on a serving plate with potatoes and carrots

Sunday Pot Roast (Instant Pot Recipe)

4.81 from 137 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 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Dinner, Main Course
Cuisine American
Servings 9 servings

Equipment

  • 6-Quart Instant Pot Pressure Cooker (See Instant Pot Note Below)

Ingredients

Instructions

  • Sprinkle pot roast with salt and set aside. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute". 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 Tbsp. 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.
  • 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 ok, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release.
  • 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).

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.
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, found HERE.

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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I feel I need to mention that this post is not sponsored. I bought my Instant Pot with my own money and we are not getting paid to write about it. Many of you out there have Instant Pots as well and we have been getting many suggestions and e-mails about adding some Instant Pot recipes, so this is us responding to you.

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

    1. It may not be cooking long enough or there may not be enough liquid in the IP. Try adding some more liquid (about a cup) and add more time depending on the size of your roast. Try adding a good 20-30 minutes if you need to. Hope this helps!

  1. 5 stars
    This was excellent. i had just over 3 lbs and did 70 minutes. 15 NR. I added a couple tablespoons of Marsala wine to the broth and a little minced garlic! this will go on rotation! great job Erica!

  2. 3 stars
    I was disappointed in this recipe given all the positive reviews. I’m being generous by giving it a 3.

    I followed the recipe to a tee, but the meat was tough at 80 minutes, and the veggies already mush.

    I took the veggies out and put the meat and broth back in for 30 minutes and the texture was barely acceptable. The taste was blah.

    I will make pot roast again in the Instapot, but putting veggies in only for the last perhaps half hour or so. I will also use more flavor boosters that I usually use when making the roast in the oven, such as red wine and herbs.

  3. 5 stars
    Excellent recipe!!! Thank you for sharing this!! I did 70 mins on high pressure (as recommended on the recipe) with everything in. It came out just the way my husband loves! I skipped coating the veggies with dry mix in a bag, put much more carrots & potatoes in a big chunks. Since my carrots and potatoes were much bigger pieces, it did NOT make into too mushy veggies!!! This will be our KEEPER recipe! Again, thank you for sharing!!

    1. I have a 1.5 pound top round roast. How long should I cook to get it to be tender enough to shred? I’m still getting used to my Instant Pot timing. Thanks!

  4. 3 stars
    I always have to cook my roast an additional hour. The multi-cooker doesn’t get it as tender in a shorter time otherwise. It’s still faster than a traditional slow cooker but 2 hours is not enough (in my experience). My son complains that it chewy if I don’t cook an extra hour.

  5. 5 stars
    Fab – u – lous!! I did 75 min in the Instant Pot then I added the veggies, did another 10 minutes. The Yukon gold potatoes were perfection as were the carrots and onions. I thickened the gravy & wow! It was a hit!

  6. 5 stars
    Made this last night in the power pressure cooker XL and it came out fantastic. Only wish I had a bigger roast for more leftovers.

  7. I just made this last night. I went a bit rogue and coated the meat with a bit of salt and lots of pepper. I also added two cloves of garlic. I put the meat on the bottom and it covered the whole bottom (my cut was a bit thinner and flatter, Walmart… need i go on). I covered it with the broth, added a sprinkle of onion soup mix, halved yellow potatoes, more soup mix, onions, baby carrots, and the rest of the mix (I didn’t feel like wasting a bag to shake it up). I cooked it for 60 min with the 10 min natural release. The meat was good, the potatoes were good, the carrots were tasty but mushy. Next time I’m going to try large pieces of regular carrots. I prefer pot roast with broth almost like soup so i didn’t make the gravy. We had leftovers today and they were even better! Yummy!
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  8. Cannot wait to try this recipe. Also, depending on the size of the roast (as the size of my roast is small) is it okay if i keep it for 45-50 mins?
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  9. I just made this last night. I went a bit rogue and coated the meat with a bit of salt and lots of pepper. I also added two cloves of garlic. I put the meat on the bottom and it covered the whole bottom (my cut was a bit thinner and flatter, Walmart… need i go on). I covered it with the broth, added a sprinkle of onion soup mix, halved yellow potatoes, more soup mix, onions, baby carrots, and the rest of the mix (I didn’t feel like wasting a bag to shake it up). I cooked it for 60 min with the 10 min natural release. The meat was good, the potatoes were good, the carrots were tasty but mushy. Next time I’m going to try large pieces of regular carrots. I prefer pot roast with broth almost like soup so i didn’t make the gravy. We had leftovers today and they were even better! Yummy!

  10. I literally just started using my Instant Pot a week ago so I am anxious about timing still. I have a thin sirloin tip roast that is approximately 1.5 lbs. What would you suggest the time be paired with whole russet potatoes? Thank you!

  11. 5 stars
    This was fantastic! Made it last night for Sunday dinner. The kids ate it up too. Love the short list of ingredients and the onion soup dry mix is a great flavour-booster. Yum😋Will definitely make again. Thanks!

  12. Looks great! Can I make one suggestion, for the sake of our struggling environment? Instead of shaking all the veggies in a ziplock bag, just stir them in a bowl! No need to create plastic waste in this instance! Thank you 🙏🏻

  13. I have a chuck roast that is 4 inches thick and weighs 4 pounds, how long should I cook it in my 6 quart instant pot?? I’ve seared it on all sides. Thank you!

  14. I do. It have an instant pot and would like to make this in my slow cooker. Could you give me some guidance on how to do that and what adjustments you would make please. Thanks in advance, love your recipes!

  15. 5 stars
    I finally bought an 8 quart Instant Pot. I had too, really. I have severe whiplash syndrome and I have chronic pain every day.
    I LOVE cooking but I don’t have the energy to baby sit foods much anymore.
    I love grillng also but decided to use the Instant Pot instead.
    We love the fat ribs. I was a tad unsure if the cooking time so I watched a YouTube video in it. His ribs were smaller so I had to adjust the time. In just 40 minutes, we had the most tender succulent ribs. All 22 were melt in your mouth. I cooked them in a mix of apple juice and liquid smoke.
    I did slather them in BBQ sauce and broil them a few minutes though.
    So, I’m using the pot again to make a beef roast with Au Jus dinner for my sister’s birthday.
    I remember my grandfather’s roast with a black Au Jus.
    I m glad I found your recipe. Though, I need to omit the veggies. I’m making a hot spinach dip as an appetizer. My sides are Fordhook Lima beans, baked sweet potatoes, marinated tomato/onion medley. I use the small red, yellow, green and brown tomatoes. And corn muffins.
    Along with Mock champagne and Sparkling grape juices.
    I’m making her a carrot cake, as well.
    Just reading your recipe made my mouth water.

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