This mouthwatering tender Instant Pot Pot Roast is so satisfying and packed with flavor that it is certain to be a favorite addition to your family’s meals. The simple pantry ingredients and the 50 to 60 minute hands-off pressure cooking time is an all around winning Instant Pot Recipe.
Pot Roast is an old-fashioned, down-home, classic American dinner. You can make beef roast in the oven the traditional way, which takes about 3 hours roasting time. It will also send everyone to the kitchen asking when dinner is ready! This Instant Pot recipe will take 1 hour, won't heat up your kitchen, and will feed your hungry crew faster.
A delicious tender beef roast has always been a favorite dish in my house and this Instant Pot Pot Roast makes it even easier.
While this is one of my favorite instant pot pot roast recipes, another easy Instant Pot roast is this delicious Instant Pot Pork Roast.
What I Love About This Instant Pot Pot Roast Recipe
Melt-In-Your-Mouth Tender. This Instant Pot pot roast recipe calls for a 3 pound chuck roast. You can use other similar cuts of beef if you wish. One really great feature about pressure cooking your beef roast is that you can use less expense cuts of beef and they will still cook up wonderfully tender, moist, and flavorful. It also eliminates the risk of drying out the edges of your roast.
Simple Ingredients. The seasonings and broth are traditional pantry items. The vegetables and beef roast are standard grocery items.
Easy Cleanup. The beef, onions, potatoes, and carrots are all cooked in the Instant Pot.
Leftovers. Oh, yes please. The tender Instant Pot beef roast is great for sandwiches. You can also reheat the pot roast and enjoy it all over again.
Beef chuck roast. This cut of beef is perfect for Instant Pot pot roast because of its wonderfully rich, beefy flavor. Chuck roast comes from the upper shoulder area of the cow and lends itself perfectly to low and slow cooking.
Kosher salt. The large crystals of kosher salt break down more readily than table salt resulting in much better seasoning.
Onions. Yellow or white onions work equally well in this pot roast recipe. You only need to cut them into 6 to 8 wedges per onion. No chopping here makes for less watery eyes.
Celery flakes. I like to use celery flakes for their ease of use, especially if I don't have an immediate need for the remaining stalks. Celery is the 3 member of the mirepoix (celery onions, and carrots) that flavors the roast.
Garlic powder. Adds a nice complex flavor.
Unsalted beef broth. Beef broth naturally contains a substantial amount of sodium. Use an unsalted or low sodium broth to control the saltiness of the roast.
Worcestershire sauce. Used to add that extra punch of umami to the pot roast.
Bay leaves. These leaves add that extra subtle base of flavor that makes the roast that more special. While they may not seem like they add flavor, you will definitely notice 'something' missing if they aren't used.
Small red or yellow skinned potatoes. Make sure these are evenly sized so they get done at the same time. If necessary, cut larger ones in half to make them more uniform.
Carrots. Peeled and cut into large chunks. You may want to cut the stem end chunks in half lengthwise to make them more uniform in size. Just like the potatoes, this will help them get done at the same time.
The recipe card at the bottom of this post lists the exact quantities.
Instructions For Making The Best Instant Pot Pot Roast
Season. Sprinkle your chuck roast with salt and pepper and place it in the inner pot. Arrange the onions on top of and around the roast. In a medium bowl, combine celery flakes, garlic powder, broth, and Worcestershire sauce. Pour the mixture around the roast. Then add the bay leaves.
Pressure cook the roast. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 35 minutes. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid.
Pressure cook the vegetables. Arrange the potatoes and carrots around the roast. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 10 minutes. When the cooking time is done quickly release the pressure. The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
Serve. Using tongs, transfer the roast to a cutting board. Slice roast across the grain and transfer slices to a serving platter. Using a slotted spoon, remove potatoes and carrots and arrange around the roast.
Drizzle with au jus. Skim off the fat from the cooking liquid and drizzle the roast with some of the liquid.
- Cut the potatoes and carrots into approximately evenly sized pieces. This step will ensure they get done at the same time.
- Cut or pull apart the chuck roast into large chunks. If slicing, cut across the grain.
- Do not overcook cornstarch-thickened gravy as it can loose its thickening properties if cooked too long.
- Instant Pot Roast Beef and Gravy. To make gravy for your roast beef, combine 1 tablespoon cold water with 1 tablespoon cornstarch to make a slurry for each cup of gravy. Skim the fat from the juices in the pot and remove all but 1 cup of juices. Press sauté and slowly whisk in the slurry. Simmer until the gravy is your desired consistency. Serve in a gravy boat alongside the roast.
- Instant Pot Pot Roast and Potatoes. Omit the carrots and serve with Sautéed Broccoli with Garlic or Easy Sautéed Green Beans with Brown Butter and Almonds.
- Parsnips and Turnips. Add other types or combinations of root vegetables to your pot roast. Make sure the amount of vegetables (not including the potatoes) combined weighs up to 1-½ pounds. Clean, cut and pressure cook these root vegetables just like the carrots.
Safe Handling and Storage
- Wash hands after handling the ingredients, especially the raw chuck roast. Wash all cutting boards, utensils, and dishes after touching the beef.
- Cook the chuck roast until temperature reaches 145°F. Once you open the pot, use an instant-read thermometer to check the temperature of the roast.
- Refrigerate the pot roast and vegetables, tightly covered, for 3 to 5 days.
This simple instant pot pot roast is one of those easy, always reliable, mouthwatering recipes that can be made on any number of occasions. Enjoy this easy Instant Pot Pot Roast for Sunday dinner or an easy family dinner on busy nights. You can prepare your potatoes and carrots ahead of time to make the last minute prep time easier and quicker.
Check out my tips on How To Use The Instant Pot if you want to get the most out of your Instant Pot.
For a melt-in-your-mouth Instant Pot chuck roast get ready to dive into this comfort food recipe.
Instant Pot Pot Roast
- 3 lb chuck roast approximate weight
- Kosher salt and freshly ground black pepper
- 2 medium onions, cut into wedges
- 2 teaspoon celery flakes
- 2 teaspoon garlic powder
- 3 cups unsalted beef broth see Tip
- 2 teaspoon Worcestershire sauce
- 2 bay leaves
- 1-½ lbs baby red potatoes
- 8 medium carrots, peeled and cut into 2-inch chunks about 1-¼ to 1-½ pounds
- Season chuck roast with salt and pepper. Place roast in the inner pot. Arrange the onions on top of and around the roast.
- In a medium bowl, combine celery flakes, garlic powder, broth, and Worcestershire sauce. Pour mixture around the roast. Add bay leaves to the pot.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 35 minutes.
- When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid.
- Arrange the potatoes and carrots around roast. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 10 minutes. When the cooking time is done quickly release the pressure.
- The roast should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
- Using tongs, transfer roast to a cutting board. Slice roast across the grain and transfer slices to a serving platter.
- Using a slotted spoon, remove potatoes and carrots and arrange around the roast.
- Skim off fat from cooking liquid and drizzle roast with some of the liquid.
- If you do not use an unsalted or no-salt-added beef broth, do not season the roast with salt. Beef broth naturally contains sodium so there is already a good amount of salt in this recipe. You can always decide to season to taste with salt after pressure cooking.
- Do not substitute baby carrots for whole carrots. They will get very mushy.