Instant Pot Chuck Roast

4.70 from 213 votes
363 Comments

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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!

Sunday pot roast with potatoes and carrots on a platter
Featured with this recipe
  1. Ingredients for Instant Pot Chuck Roast
  2. What Cut of Beef is Best for Pot Roast?
  3. How Long Do I Cook a Pot Roast in an Instant Pot?
  4. Allow Some Time for a Natural Release
  5. Can This Be Made in Any Pressure Cooker?
  6. Why I love Using the Instant Pot
  7. Make it in the Crock Pot
  8. Pressure Cooker Pot Roast with Potatoes
  9. For Crisp-Tender Veggies
  10. Instant Pot Roast Gravy
  11. Additional Optional Ingredients:
  12. Tips For Making Pot Roast
  13. Frequently Asked Questions
  14. Pot Roast Side Dishes
  15. How to Make Instant Pot Pot Roast
  16. 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.

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


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.

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 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.
  2. 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.
  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, 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!

Beef Roast in a white crock pot surrounded by vegetables

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.

Pot roast on a plate with potatoes and carrots

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

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. For a 3-pound roast, we found that 70 minutes is just about right.

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.

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

A bite of pot roast being picked up with a fork

Instant Pot Chuck Roast

4.70 from 213 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

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).

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.

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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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful 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. I am wondering if my frozen pot roast will be completely thawed by the time I want to cook it. Should I alter the cooking time if the roast is partially frozen?

    1. If it is partially frozen, you will still probably be ok. If you are worried about it you can add another 10 minutes to the cooking time 🙂 Hope this helps!

  2. 5 stars
    Thanks for your great instructions! I used them to modify a slow-cooker recipe that turned out SOO good I wanted to share…it’s a “sweet and sour” twist on the traditional post roast flavors. The only changes I made were replacing the broth and soup mix liquid mixture in your recipe with a “sweet and sour” mixture of one large 14 oz. can (or 2 small cans) of tomato sauce, 1/4 cup packed brown sugar, 2 Tbsp. vinegar (red wine or cider), 2 Tbsp. Worcestershire sauce, and 1 tsp salt. I deglazed the Instant Pot with a splash of the liquid mixture after browning the roast, then added the vegetables and roast back into the pot – poured the liquid over the top, and pressure cooked it all for 1 hour 10 minutes (though I think one hour would have been fine). So yummy! It isn’t like a Chinese food kind of sweet and sour – more like a Scandinavian, meat-and-potatoes type of sweet and sour (quite mild 🙂

  3. 5 stars
    i saw this recipe and liked the looks of it, but i made some small modifications to it (please don’t be offended. it is rare, if ever, that i follow a recipe to the letter). my roast is about 2-1/3lbs, so, after searing, i cooked it for 35 minutes, quick release (the roast was done but not quite tender enough), then added the veggies and cooked for an additional 10 minutes with a slow release. perfect. i also added dashes of fish and soy sauces, which make the broth somewhat salty until you add the veggies. sprigs of fresh thyme, dried tarragon and whole peppercorns were added with the veggies as well.

    1. Thank you so much for your comment! We love it when people modify and make it exactly to their liking. I like how you added the vegetables in later. That is a great idea! Not offended at all 🙂 Glad you liked the recipe!

  4. 5 stars
    I just made this recipe with a venison roast (~1.5 lbs), cooked it for 30 mins and let natural release for 11 mins. It was delicious. Thanks for recipe.

    1. Thank you for letting us know how the venison roast turned out! Glad it turned out so well!

  5. 5 stars
    Wanted to use what I had on hand…will buy a beef roast for next time. I used a pork roast! Punctured it with garlic snapes and followed everything exactly. It was only about 1.5 lbs so I only cooked it for 28 mins. Turned out fantastic. Everything, the the potatoes, carrots roast, then used the liquids to make a gravy. I’m sure it will be fantastic with beef as well. Thank you!

  6. Hi,
    I have been cooking over 50 years, but a newbie to IP. Since the fingerling potatoes come in 24 oz bags at my store, can I put all of them in? Also, my family loves baby carrots and they come in 1# bags, so coukd I also put all of them in?
    Is so, would the time change? Thanks for your help.

    1. You can put as many vegetables in that will fit! I would say just start putting them in and get as much in as you can around the roast. Hope this helps!

    1. Hi Emily– did you rub the roast with Kosher salt before adding to the IP? We have found that this is what really enhances the flavor. We are usually pretty generous with the salt as the potatoes and carrots absorb a lot of it, too. :/ So sorry this didn’t work out for you!

  7. Hi,
    Just put it in the IP…I’m excited to see how it turns out. I was wondering….could I let it go natural release and then just leave it for a bit longer in the pot? My timing was a bit off and we won’t be back from my sons’ oboe lesson until 6:30ish…which would put the roast cooking for 80, then natural release for 40 minutes and just on stay warm mode. Think it’ll be ok or should I get my mom to come over and get it out of the pot? EEEK!! Should have looked closer at my clock!

    1. Um… I think it should probably be ok on warm mode. That is a good question. My only concern would be the veggies getting too mushy. How did it turn out?

      1. 5 stars
        I absolutely love this recipe. I’ve been using it for about a year now. It is a staple in our family. We go to it at least once every two weeks. We cook it just as your recipe says and it comes out great!! Thanks for posting!

        1. Thank you Leah! So glad you have been enjoying this recipe for so long. 🙂 Thanks so much for the 5-stars!

  8. 5 stars
    This was my first ip meal and it was delicious. I left out the potatoes and carrots (didn’t have any), but followed the rest of the recipe to a T. I cooked it for 70 mins with a 2.5 lb roast. I had some rice and roasted broccoli on the side……mmmmmm.

  9. 5 stars
    Made it tonight with a 2.5lb roast at 70 minutes. Perfection. I followed your steps, but had to make a few minor modifications as I didn’t have beef broth or onion soup, but did have bullion cubes and some “roast in bag” seasoning I bought before getting my instant pot. Amazing. Thanks for the inspiration! I’ll never make a slow cooker pot roast again!

    1. So glad you liked it! Thanks for coming back to comment and to let others know of the time you used. Next time I will have to try it for 70 minutes and see how it turns out. 😀

    1. We haven’t tried it with 2 roasts. I am sure it would be fine to do- I don’t think you would have to adjust times– if you increased the time if would make the vegetables too mushy. If they are two separate roasts they should cook fine side-by-side. My only worry would be overcrowding. As it is, this recipe took up my entire Instant Pot :/ Hope this helps!

    2. Everything seems to be for pressure cooking however I would like to slow cook my roadt but cannot find how long to cook it anywhere. So, my question is how long do I put the timere on for slow cooking a roast.

  10. My first IP meal! The meat was delicious, but the vegetables were totally mush. Did I do something wrong?

    1. How big were the vegetables cut? Did you use the fingerling potatoes or cut potatoes?

    2. My pot says to cook a 3# chuck roast for 25 min. and it is perfect. I don’t do the vegetables at the same time as I have found they turn much too soft. I remove the roast and cook the veggies in the liquid for 5 to 6 minutes on high pressure and they are perfect. Hope this helps.

      1. 4 stars
        I just cooked this for dinner and used a 3lb roast, small carrots and small whole potatoes. I cooked it for 55minutes and it was perfectly cooked. I might add another packet of onion soup next time, I thought it was a bit bland but my husband loved it.

        1. 5 stars
          Add pepper and garlic powder to mix, cut roast into two pieces, use whole carrots cut into fourths instead of baby carrots, add celery (not much) and a little red wine, and cook for 60 minutes- takes care of blandness and mushy veggies.

  11. 5 stars
    Made this today as the first meal in my instant pot! This is a delicious meal and my husband whom normally doesn’t eat pot roast had seconds! I would change NOTHING… this meal is amazing

  12. I’m planning on making this recipe tomorrow but I only have a 2.2 lb roast how long should I cook it for?

    1. Can you adjust the pressure? I’m not sure how a stove-top one is different. I am assuming as long as you can get it to “high pressure” it should work but I don’t know for sure. Sorry if I’m not much help on this!

      1. The stove top requires quite a bit of water. Depending on size of roast and amount of veggies. But you can cook a good size roast and veggies in about 30 minutes. The only way to control the pressure is to lower the heat on your stove but not very accurate.

        1. Once a stove top one reaches high pressure you turn it down to low – as long as steam is still coming out even a little bit it’s still at high. It took me only like a year to figure that out! I would quadruple the amount of liquid in every recipe otherwise it’d burn…. yeah oops. Anyway, just got an Instapot and trying this recipe for my first one!

        2. My pressure cooker has settings on the jiggler for 5, 10 or 15 lbs of pressure, depending upon what you are cooking. And, when it starts jiggling, I generally adjust heat to where it is only jiggling every 15 – 20 or more seconds.

          1. This information is for a stove-top pressure cooker. My pressure cooker has settings on the jiggler for 5, 10 or 15 lbs of pressure, depending upon what you are cooking. And, when it starts jiggling, I generally adjust heat to where it is only jiggling every 15 – 20 or more seconds.

  13. 80 minutes? Every other recipe for the same type of thing states about 30 minutes…Is this a typo?

    1. This recipe is for a whole roast– when we have done it this long for this size of roast it seems to work well. It may take less time if you cut the roast into smaller pieces. You are welcome to try it for less time. Let us know how it turns out if you do!

        1. 5 stars
          They do not! I have made this recipe and I thought the same thing. I put it in for 75 minutes and it was amazing! Making it again tonight!!!

          1. 75 Minutes isn’t 2 hours though! That is an hour and 15 minutes….a full 45 minutes less time cooking in a pressure cooker!

          2. 4 stars
            I concur about veggies. Like the concept of the recipe, was too bland and veggies were like firm mush. Will try different seasonings or marinade, and stopping half way through to add veggies next time.

          3. 4 stars
            I only did 60 mins, because my roast was 2.5 lbs, used more veggies than the recipe called for, and the the carrots came out very mushy. Meat is a little on the dry side. The potatoes look fine. It smells divine !!

        2. Misty I believe the total time to make, prep and pressurize takes 2 hours but the cooking time is 75 minutes.

        3. I’m new to the IP world and am satisfied with the results but perplexed by recipes … Prep and cook time, okay, but no mention of how long it takes for the pressure to build, which, for recipes like this, is a long time. This makes it hard to plan on having meals ready at a certain time. Would you please include approximate that information? Thanks.

          1. Hi Jenny– The time for pressure to build can vary greatly. It can sometimes take up to 20 minutes. When preparing something, I would just assume that it is going to take around 10 minutes (more or less) to come to pressure. Hope this helps!

        4. This was really good! I used better than bouillon beef broth but next time I think I will make it double strength in one cup and add one cup red wine for my cooking liquid! I added celery and parsnips to my veggies too! Will make this again!

      1. 5 stars
        There is a meat/stew button on my Instant Pot that I would like to use instead of the manual button. Can you tell me how many minutes should I cook it for and at what Pressure using this button? Thank you

        1. I can honestly say I have never used the meat/stew button before. I like to do everything manually so I have more control. If you decide to try it, let us know how it turns out and what you did!

          1. 5 stars
            i tried it and it gives you 35 minutes w/15 mins to let steam out naturally plus the meat seemed a little dry until i made the gravy. also can someone tell me if they have ever done the potatoes and carrots separate from the chuck roast in the instant pot?? thanks ahead of time

        2. So I have a 3 quart and I want to cook 1.5 chuck roast frozen. Is that going to be 45 minutes high pressure with 10 natural pressure?
          Thanks for any input!

        3. Hi Janet. I’m going to be that guy who dont mind saying what everyone is thinking for a moment. Like me you probably searched something like ” how to cook a beef roast in an instant pot” because you didn’t know. Then you stumbled upon this page here where this nice lady was willing to share her knowledge with us. If she knows how to do it using the stew button but does it this way its because she has done it and this yields better results or she doesn’t know. To come on here and ask her adapt her tried and true recipe to fit your preconceived ideas on how you want to do it is just silly. You could add “using stew button” to your search phrase. Or you could experiment with it. Then come take the time to share it on a website and become the beef roast using stew button on instant pot guru. The internet is vast and spacious and probably holds a handful of recipes to suit you. I mean you wouldn’t hire a carpenter to build you a deck then tell him how to pull his measurements would you? I hope this help. Enjoy your roast Janet.

      2. Disappointed…went with 60 mins and the veggies were over cooked and the beef was also…dry and flavourless even with the onion soup mix. I’d suggest 35-40 mins.

        1. I am so sorry it didn’t work for you! So many factors can affect how recipes turn out. Thanks for letting us know!

          1. If you only cook veg for ten min by themselves, how is it conceivable that 70 min won’t turn them into mush? Very counter-intuitive to keep them in so long. This is a pressure cooker, not a slow cooker only, or the oven.

            I cook my 2lb roast every time for 35 min, then after it has released pressure, if it can withstand a bit more cooking, I leave it in when I cook the veg for 6 min.

            Dozens of times, and 100% it saves the veg from being too soft!

          2. Thank you so much for your suggestion. We can definitely re-visit this recipe if others are finding your same results. Thanks for sharing how you have found success.

          3. 5 stars
            I have had no issues with this recipe – the key is to remember that the slightest weight change in your pot roast should reflect in the time cooked. I use huge chunks of carrots and whole red potatoes and they cook well, too – from beginning to end. Searing the meat first adds flavor, and you can easily add/subtract the “gravy” ingredients to what you have on hand….just keep the total ounces the same. Delicious recipe – thanks!

      3. You can definitely make this as written or you can go with the other users suggestions. Up to you!

      4. You said you cook your 2lb for 35 mins?
        Yet argue the time in this recipe for a 4lb roast @ 70 mins… Did I miss something?

      5. So I have a 3 quart and I want to cook 1.5 chuck roast frozen. Is that going to be 45 minutes high pressure with 10 natural pressure?
        Thanks for any input!

      1. I got an Instant pot because my friend cooked me an exquisite juicy roast from frozen in 25 minutes….not sure why everyone is cooking theirs for so long. No wonder they are dry.
        P.S. I make the beast turkey chili in the world in 35 minutes.

    2. 2 stars
      I made this for my family tonight. Although the flavor was good, it was overcooked. The carrots were so mushy you didn’t have to chew, and the potatoes were also a little too mushy. The meat was good, but I believe I could easily cut twenty minutes off the cook time. First attempt at this type of meal in my instant pot, probably not a keeper, but a good place to start.

      1. Some have also let it release, added the vegetables, and then brought it back up to pressure again. Sorry it didn’t work out for you!

        1. Yes that is how I do it 60 minutes, release , add veggies (carrots and potatoes) cook another 10 minutes. Perfect!
          Takes time to come to pressure again but worth it.

      2. 4 stars
        I think the instant pot meals just take trial and error. I cooked for 70 minutes. Yes, very soft potatoes and carrots, but I’d rather have that than tough meat. I’m still learning how to use my instant pot, so am happy to find recipes for yummy meals. I wonder if the time could vary based on the size of IP? I have an 8 quart. Just a thought.

      3. I did my roast first for 30 minutes. Let it cool down, then added veges and recooked for 30 minutes. Carrots and potatoes were done but not mushy.

      4. Thank for your review. After seeing so many people talked about how mushy the veggies were I plan to use my rack thing upside down over the meat to place mine on. I haven’t seen how it’ll all fit yet, so we’ll see. Also I But whole carrots, so I will likely only cut them once in half for cooking. Will not be cutting to taters either. Hopefully that’ll help.

        1. 5 stars
          This is the best pot roast recipe I’ve found! Thank you so much I prepare this every Sunday and the whole family loves it!

          1. Hi Susan! Thanks for the nice comment! So glad you have liked this roast recipe so much 😀

      5. 5 stars
        I like to make foil packets for my carrots and potatoes. Add them on top of the roast and they are always perfectly done. No mushy veggies!

      1. A pot roast should not be pink. There is a fine line between tough and cooked long enough to be tender. Err on the side of overcooking. Learned this the hard way.

    3. so the recipe i tried said 70 minutes. the outside of the roast was dry bit the inside was hard. i have no clue.

    4. I do my beef roast for 90 minutes. Then after I release the pressure I put in my potatoes that are cut in half or quarter, depending how big they are and my carrots and process for another 4 min. fork tender roast, and no mushy vegetables

    5. 3 stars
      My pot has a meat stew setting that’s for 35 min. It was done but a tad tougher than I would have liked and almost dry.. I would guess 70 min. Would be too long. My roast was 2.5 lbs

    6. 5 stars
      I made this tonight. I had a 4.5 pound roast. I cut into 4 slices and browned each side for 4 mins. I put into the IP with 2 c water and 2 packages of Lipton Onion Soup, and about 12 small potatoes on top. I cooked for 60 mins and let naturally release as I was away from home. It was on warm for 45 mins before I opened up. I removed the meat and potatoes and reduced the liquid on the stove in a sauce pan for 20 mins. I thickened the sauce with Wondra flour. It was delicious!!! The meat was perfectly tender and the added gravy was the best! The potatoes were in tact, some cracked open, but they were delicious!