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. 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.