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.
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.
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:
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!
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.
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.
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
Dinner Rolls
Sweet Sautéed Asparagus
Homemade Mashed Potatoes
Nuts About Berries Salad
We want to hear from you! Please leave a review. Rate and Review
