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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.
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
Table of Contents
- Quick and Delicious Sunday Comfort Food
- Key Ingredients and Supplies for Instant Pot Chuck Roast
- What Cut of Beef is Best for Pot Roast?
- What Potatoes are Best?
- How to Make Pot Roast in the Instant Pot
- How Long Do I Cook a Pot Roast in an Instant Pot?
- Make it in the Crock Pot
- Instant Pot Roast Gravy
- Tips For Making the Best Pot Roast
- Frequently Asked Questions
- More Roast Recipes
- Instant Pot Chuck Roast Recipe
- Pot Roast Side Dishes
Key Ingredients and Supplies for Instant Pot Chuck Roast
- 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
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
- Pat the roast dry with paper towels and rub generously with salt; set aside.
- Set the Instant Pot to Sauté, add a little oil, and sear the roast for 4–5 minutes per side until browned.
- 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.
- 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.
- 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.
- 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!
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.
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.
Frequently Asked Questions
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
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.
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
More Roast 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! 📸🍴
Instant Pot Chuck Roast
Video
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.
- 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.
- 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.
- Add beef broth and place lid on Instant pot with steam valve closed.
- 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.
- Remove roast from Instant Pot, shred, and serve with vegetables.
- 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.
Equipment
- Instant Pot Pressure Cooker
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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
Why is my roast always tough when cooked in the instant pot?
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!
Check your setting you might not have your instapot set on high pressure
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!
Worked perfectly. Family loved it.
just like my Mom’s that roasted for hours
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!!
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!
We have only tested this recipe with a 3 lb beef chuck roast. Sorry!
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.
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!
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.
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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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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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!
So good!! I can’t wait to make it again!!
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!
I would start with about 35 minutes. Hope this helps!
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!
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 🙏🏻
Awesome idea, love it!!!
I forgot to rate this recipe! Sorry!
Thank you for the rating!!
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!
I would cook it for 80 minutes. Hope this helps!
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!
Here is our recipe for slow cooker pot roast: https://www.favfamilyrecipes.com/slow-cooker-roast-beef-and-vegetables/
Hope this helps!
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.