This mouthwateringly tender Instant Pot Pot Roast is so satisfying and packed with flavor that it is sure 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, American classic 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 the Instant Pot makes it even easier.
WHAT I LOVE ABOUT THis Instant POt Pot Roast recipe
Melt-In-Your-Mouth Tender. This recipe calls for a 3 pound chuck roast. You can use other 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 roast is great for sandwiches. Or just reheat and enjoy the pot roast all over again.
This Instant Pot Pot Roast is one of those easy, always reliable, mouthwatering recipes that can be made on any number of occasions. Enjoy it 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.
Instant Pot Pot Roast
- 3 lb chuck roast
- Kosher salt and freshly ground black pepper
- 2 medium onions, cut into wedges
- 2 tsp celery flakes
- 2 tsp garlic powder
- 3 cups unsalted beef broth see tip
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 1-1/2 lbs baby red potatoes
- 6 medium carrots, peeled and cut into 2-inch chunks
- Season roast with salt and pepper. Place roast in the inner pot. Arrange onions on top of roast.
- In a medium bowl, combine celery flakes, garlic powder, broth, and Worcestershire sauce. Pour over roast. Add bay leaves to the pot. Arrange 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 45 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. 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 a slotted spoon, transfer potatoes and carrots to a bowl. Using tongs, transfer roast to a cutting board. Slice roast across the grain and transfer slices to a serving platter.
- Skim off fat from cooking liquid and drizzle roast with some of the liquid. Arrange potatoes and carrots around roast.
- 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.