If you have an Instant Pot, one of the must-try recipes you should prepare is a pot roast. You can see how easy it is to prepare a perfectly cooked pot roast with gravy and vegetables with this simple recipe.
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Pot Roast in an Instant Pot
Classic pot roast in your Instant Pot? Yes, you read that right! This Instant Pot roast recipe lets you dig into perfectly seasoned, ultra-tender beef roast with all the extras – potatoes, carrots, onions – in a fraction of the time it used to take.
Pot roast used to be reserved just for days when you had hours to slow cook a roast in the oven. However, the Instant Pot makes cooking a pot roast much faster. Not only that, the pressure cooking process intensifies the flavors of the ingredients and makes the meat unbelievably tender.
If you love comfort foods, especially those that are healthy, this instant pot roast recipe is made for you. This easy Instant Pot roast potatoes and carrots recipe makes fall-apart tender beef and vegetables in a flavorful gravy. It’s the perfect family-friendly meal for Sunday dinner.
Instant Pot Pot Roast with Onion Soup Mix
The onion soup mix adds great flavor to the roast and gravy!
Why This Is the Pot Roast in Instant Pot Recipe You Must Try
If you have an Instant Pot, one of the easiest meals to make is a pot roast. With this simple recipe, you can see how easy it is to prepare a perfectly cooked and flavorful pot roast.
It makes wonderful savory beef that will satisfy the entire family – you will surely turn one of them at least into an Instant Pot meat and potatoes guy! And, using a pressure cooker takes the cooking time down dramatically.
Learn how to cook the best pot roast with potatoes and carrots in an Instant Pot with this easy recipe. An Instant Pot pot roast is so tender that it melts in your mouth.
This truly is the best pot roast recipe you will ever try! Save this to your recipe box now, and keep it for a lifetime!
Ingredients for Pot Roast in Instant Pot
This simple pot roast with potatoes and carrots recipe gives you yummy, tender, pull-able meat with loads of flavor. It calls for simple everyday, easy-to-stock ingredients as follows:
For the pot roast:
- Boneless beef chuck roast or round roast
- Vegetable oil
- Dry onion soup mix
- Tomato paste
- Beef stock or beef broth
- White or yellow onion
For the gravy:
- Corn starch
- Cream (optional)
What Is the Best Cut of Beef for This Pot Roast in Instant Pot Recipe?
The best cuts of beef for pot roast are the tougher ones, such as chuck, shoulder, brisket, and round. These cuts are the leaner ones with lots of connective tissue.
You don’t have to break the bank to buy a great cut of meat to make a pot roast, whether you are making an Instant Pot chuck roast or a beef shoulder Instant Pot meal. The Instant Pot tenderizes an affordable roast in about one hour! This is one way to save a little and still have an amazing dinner.
- Chuck: An Instant Pot chuck roast becomes tender and falls apart easily because of the amount of marbling (fat you can see throughout).
- Shoulder: A beef shoulder Instant Pot dish is also delicious. The shoulder is leaner and more tender than the chuck.
- Brisket: This cut has a lot of connective tissue that makes it tender after being cooked slowly in the traditional way (or with less time in your Instant Pot). Brisket is a little pricier than a chuck roast.
- Bottom or top round: This is the cut of beef that makes the sliced roast at the deli. It’s leaner than chuck roast and brisket, so you may want to add a little extra fat (oil or butter) while it cooks to prevent it from drying out.
How to Cook a Roast in an Instant Pot
Making a pot roast in your Instant Pot is pretty easy to do. Instead of braising your roast in the oven, you can make an Instant Pot chuck roast in about half the total time.
I do something a little different than other recipes you may see online. I like to cook my vegetables after the meat is cooked. I have found that if I cook my vegetables for the same amount of the time I cook the meat, the vegetables become soft.
I like the vegetables to be tender, so I cook a pot roast in two stages. One long cooking cycle for the meat, seasonings, and liquid, followed by a very short cycle for the vegetables.
Here are the recipe steps:
- Set your Instant Pot to sauté and add the vegetable oil.
- Sprinkle salt on both sides of the roast.
- Place the roast in the bottom of the pot and sear both sides of the roast until browned, about 6 to 7 minutes per side.
- Add the onion soup mix, tomato paste, and beef broth or stock.
- Close the lid and set your Instant Pot to high pressure for 60 minutes.
- After the cooking cycle has finished, perform a quick pressure release.
- Add onions, potatoes, and carrots.
- Set your Instant Pot to high pressure for 4 minutes.
- After this cooking cycle, perform a quick release.
- Transfer the roast and vegetables to a serving platter.
- If you want to thicken the gravy, whisk in a cornstarch slurry and cook until it thickens. Use the saute setting for cooking the gravy.
- Stir the gravy. Add cream if desired. Then pour it over the roast or into a gravy boat.
- Serve and enjoy!
Instant Pot Pot Roast Recipe Variations
If you wanted to change this recipe, you may want to:
- Add some fresh ground pepper, a few bay leaves, thyme, rosemary, or perhaps one or two garlic cloves.
- If you love heat, add a tablespoon of red pepper flakes.
- Substitute a quarter of the beef broth with red wine.
- Add a tablespoon of Worcestershire sauce.
- Add in some chopped celery stalks along with potatoes, carrots, and onions. Consider using other root vegetables like parsnips, rutabagas, and turnips for variety.
Note: Add herbs or spices to the initial cooking if you want a more pronounced flavor. If you want a more delicate flavor, you can add them when you cook the vegetables.
Tips for Pot Roast in Instant Pot
- Give your beef time out of the fridge to bring it up to room temperature before cooking it. Beef straight out of the refrigerator won’t become as tender.
- Salt the beef as soon as you take it out of the fridge. This allows the salt to seep into the meat while the roast sits, making it extra tasty when cooked.
- By browning the beef on all sides before cooking at high pressure, color is added to the meat and lots of flavor to the pot.
- For a one-pot meal, brown the beef right in the pressure cooker using the sauté function. If your pressure cooker does not have this method, simply brown the meat in a heavy pan on the stove.
- Don’t skip the natural release time. Allowing the pressure to release naturally makes the meat more tender.
- Instant Pot potatoes and carrots work best if the vegetables are cooked after the meat is ready. If you cook the vegetables for the same amount of time as the meat, the vegetables become mushy. So it is recommended that you cook a pot roast in two stages – one long cooking cycle for the beef, followed by a very short cycle for the vegetables.
What to Serve with Pot Roast
With the vegetables and gravy, this pot roast is a hearty meal all by itself. Therefore, it doesn’t need much in the way of side dishes.
Serve it with some crusty bread, breadsticks, or dinner rolls for soaking up the juices or gravy. Plus, a green salad is a nice, fresh addition to this one-pot meal.
Leftover beef from this Instant Pot roast recipe makes a great sandwich, especially with a creamy horseradish spread or caramelized onions.
How to Store, Freeze, and Reheat Leftover Pot Roast
Leftover pot roast is a meal to look forward to and can be even more flavorful on the second and third day. Here’s how to store it:
- Refrigerator: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Cool completely, then store in an airtight container in the freezer for up to 3 months.
CopyKat Tip: Freezing the roast, vegetables, and gravy in individual portions gives you quick meals later on. Thaw them overnight in the fridge before reheating.
To reheat pot roast leftovers:
Reheat leftover pot roast in a covered pot on the stove over medium heat. Add a little broth or water as needed and stir frequently for even heating. Pot roast can also be reheated in your pressure cooker using the sauté setting or in the microwave.
Roast in Instant Pot FAQs
Do you have to trim the roast?
It’s up to you! If you don’t do much trimming, the fat makes the roast really juicy as it cooks. And, you can easily remove unwanted fat once it is cooked. If you prefer less fat cooking with your roast, you can trim the larger pieces.
How long does it take to cook a pot roast in the Instant Pot?
How long it takes to cook pot roast in Instant Pot method will vary depending on how large your piece of meat is. As a general rule of thumb for cooking beef roasts in an Instant Pot, allow 20 minutes for each pound of meat.
Can you use frozen beef for a pot roast?
Technically, the answer is yes – the cooking time will be 20 to 30 minutes longer. However, for the best pot roast, the recommendation is for thawed beef that’s seasoned with salt and allowed to come up to room temperature.
What if the beef is not as tender as you’d like?
In this situation, just place the lid back onto the pot, seal it, and then cook at high pressure for an additional 10 to 20 minutes.
What if you have a different-sized Instant Pot?
This recipe is written for a 6 quart Instant Pot (the most popular size). If you have a larger Instant Pot, you need to increase your ingredients. For example, a 4- to 5-pound roast, and then increase everything else by one-third.
I hope you give this pressure cooker pot roast recipe a try soon, I think you are going to be surprised at how easy it is to prepare a flavorful pot roast.
Favorite Instant Pot Recipes
If you have an Instant Pot, I can imagine you want to use it and see if it is really worth all the hype. As well as a pot roast, you can make various dishes in your Instant Pot, and you can do so easily. Here’s a selection of Instant Pot recipes:
- How to Make Popcorn in an Instant Pot
- Instant Pot Apple Cider Pork Loin
- Instant Pot Beef Stew
- Instant Pot Corned Beef
- Instant Pot Italian Sausage Pasta
- Instant Pot Refried Beans
- Instant Pot Risotto Recipe
- Instant Pot Salsa Chicken
- Instant Pot Tri Tip
Popular Beef Recipes
Check out more of my easy beef recipes and the best Instant Pot recipes here on CopyKat!
Instant Pot Pot Roast
Pot Roast with Vegetables
- 2 tablespoons vegetable oil
- 4 pound roast
- 1/2 teaspoon salt
- 1 package dry onion soup mix
- 2 tablespoons tomato paste
- 2 cups beef stock or beef broth
- 1 large white onion cut into large chunks
- 2 cups potatoes peeled and cut into large pieces
- 1 cup carrots cut into chunks
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cream optional
Pot Roast and Vegetables
- Bring the roast to room temperature and lightly salt both sides.
- Set your Instant Pot to sauté.
- Heat the vegetable oil and brown both sides of the roast (about 6 to 7 minutes per side).
- Add the onion soup mix, the tomato paste, and the beef stock or broth.
- Set your Instant Pot to high pressure (it defaults to high) for 60 minutes.
- Perform a quick release and then add the onion, potatoes, and carrots.
- Set your Instant Pot to high pressure for 4 minutes, then perform a quick release.
- Use a strainer to remove any bits of vegetables and herbs from the liquid.
- Select the sauté setting and choose high heat.
- Bring the liquid to a boil and cook until reduced by a quarter, about 2 to 5 minutes.
- Whisk the cornstarch and water together and slowly whisk it into the liquid. Continue boiling until the gravy thickens.
- For a creamier gravy, add cream.
- Turn off the pressure cooker, and season the gravy to taste.
First time I made a roast in my IP, it was tender, I will try this again.
I didn’t know it was so easy to make a roast so delicious.
This recipe has become a favorite of mine!
I made this for dinner last night and it was so delicious! I like that the roast was cooked first and the vegetables added later so they didn’t turn mushy. The meat was very tender and juicy!!1 I highly recommend this recipe!!
I just made this for our Sunday dinner and my husband says it’s the best pot roast I ever made and I’ve been making a pot roast in a slow cooker for years, but it’s never been this tender and flavorful! Thank you for this keeper of a recipe!
So glad you and your family enjoyed this recipe!
I just want to thank you to share your information on your blog; this is a simple and useful.
I told my family this recipe has handed down for millennia through my family. Obviously not true, but they loved it.
This recipe was really good. I made it for a Sunday dinner.
I have a 2 pound pot roast…..first time using my InstaPot….do I still cook it the same time?
Yes, you still cook it for the same amount of time.
We loved this roast, it is going into our regular rotation.
This was the most tender of all roasts I have ever made.
I request when you share a roast, you make it out of beef, ok.
Making a pot roast for your Instant Pot within reason easy to do to. Instead of braising it in the oven you may pressure cook dinner one in approximately half of the total time. I do some thing a touch exceptional than other recipes you can see on line. I want to cook my greens after the meat is cooked. I even have discovered that if I prepare dinner my veggies for the equal amount of the time I cook dinner the meat for the vegetables end up tender.
I tried one of these this weekend. I really liked how easy it was to make, I also made the most tender pot roast ever. I put some parsnips into my vegetable mix.
Wow! this really awesome information about Pot Roast, I would like to request place make a video then post on this blog or youtube, during the video very clear and we will understand how to make a pot roast. thanks
Your every page has some special post and i love to learn delicious dishes with your ideas and tips.Thank you admin.
I made this delicious meal this evening! My husband said “this is the best meal we have had since we have had the Instant Pot”
I used 2 lb bottom round roast frozen. I mostly defrosted the roast in the microwave.
Used can of beef broth liquid from small can of mushrooms, tomato paste, and one enevelope of beef onion soup. I put in Instant Pot fo 60 min. Then for 15 more since it hadn’t been totally defrosted. Next added cubes potatoes carrots mushrooms and 1/2 teas minced garlic. Also celery with leaves
We will definitely make this again!
I made this tonight. I didn’t have carrots but had enough extra red potatoes to make up for it. I added a good tablespoon or so of minced garlic from the jar as I’m a garlic fanatic. I browned all 4 sides..8 minutes per the first two (fat side down first) then 5 minutes on the last 2 sides. It turned out delicious! I can’t thank you enough as I’ll be packaging some of this into foodsaver bags to be heated up on other occasions. If I was doing low carb I can easily see substituting some cauliflower for the potatoes.
I read somewhere though that beef broth/stock contains very little actual beef juices…it’s other things giving it the taste unless you are using a higher quality product like “Better than Boullion”. The article said the chicken versions on the other hand had significantly more and you could consider trying them in some recipes.
So I don’t know if you are wanting alternatives to beef stock, or if you letting me know I should use Better than Boullion. I love the Better than Boullion products, I have been using them for some time. When I can I like to make my own homemade stock. I always keep a couple of boxes on hand for when I want to make a quick recipe, or if I am writing to write a recipe for the website.
What is a Instant Pot ?
Another name for a Power Pressure Cooker. Well worth the money.
I think they are 2 different things. I have the pressure cooker. The instant pot to me is a cheaper version and lots of recalls. My friend and niece both got rid of theirs and upgraded to the pressure cooker. Love how fast dinner is done like it cooked all day 🙂
I would like to know if it is really that important to add tomato paste?? Does it give a different taste all together.? I Hate that stuff!!! LOL
Could I use a marinara sauce instead?
Thanking you in advance for your reply. Also, thanks for taking your time posting all the Delicious recipes. I’m very grateful for them.
It does change the flavor, does it change the flavor dramatically, I don’t think so. It adds a nice nuance. Marinara has a lot of other flavors in it, onion, garlic, and more.