Cooking Pot Roast in the Instant Pot is one of my favorite ways to make roast. It’s tender, full of flavor and always welcome at our dinner table!
Growing up my mom made the best pot roast.
Oddly enough, my favorite part of the dish – besides the roast – were the carrots.
Turns out I’m really the only cooked carrot lover in our household, but I still throw a whole bunch in anyway.
Instant Pot Pot Roast
Cooking a pot roast in the Instant Pot is one of my favorite ways to cook a chuck roast. In less time that it takes to roast in the oven, you get a roast that’s tender, flavorful, and tastes like it cooked all day.
Now, I will add a disclaimer here.
I talk to a lot of people about Instant Pots and roasts. I always make sure to tell them, you’re still cooking a large piece of meat.
You’ll need to allow time for the roast to come up to pressure, then it will start the cook time. Not a big deal, but important to know, you know?
The first time I made a roast in my Instant Pot, I didn’t take into account the time to come to pressure and rest.
I think we ate dinner at 8 pm that night and I told the kids we were taking up a European dining schedule. They looked at me like I was crazy and then they ate it anyway.
Just remember, it’s an Instant Pot, not a “Right this instant Pot”. A little patience is still required!
You can add to these as you like, or remove the veggies you don’t like. I sometimes like to add some chopped celery to the pot roast, too. Is that weird?
- extra virgin olive oil
- chuck roast
- salt & black pepper
- beef broth
- tomato paste
- Italian seasoning
- garlic powder
- yukon gold or yellow potatoes (you could use red potatoes, too)
- green beans (optional)
How to Cook Pot Roast in the Instant Pot
This first step here is one of the reasons I prefer to cook my roast in an Instant Pot as opposed to a slow cooker.
- Add olive oil to the Instant Pot and select “Sauté’. While that’s heating up, I like to use a paper towel to dry the roast and season it with salt and pepper. Then, we’re going to sear the roast on all sides, which gives is some color, flavor and table side appeal.
- Take the roast back out of the pot and we’re gonna grab all those yummy bits that are stuck to the bottom of your pot by adding the beef broth and scraping up the browned pieces from the bottom.
- Add the tomato paste, Italian seasoning and garlic powder, and stir to combine. Push the cancel button to turn off the saute function. If you don’t do this, you won’t be able to seal the lid.
- Return the roast to the Instant Pot and add the lid, locking it into place and setting the vent to seal. Now we’re setting the cook time to 60 minutes. It will likely take about 10-20 minutes to come up to pressure, so keep that in mind.
- When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans, if you’re using them, on top of the roast.
- Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” or “Pressure Cook” button Adjust cook time to 3 minutes. When the veggies are done after three minutes, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
- Carefully remove the lid and transfer roast and vegetables to a serving platter.
Pot Roast Confession
Oh, and friends??? I have to level with you. I’m an awesome recipe maker – or at least I’d like to think so.
But when I made this recipe, the photo I got was a little less than appetizing. I think you’ll agree.
So in the interest of full disclosure, here’s what my photo looked like.
I think you’ll understand when I tell you I used a different photo for the recipe. Can we still be friends?
Other Instant Pot Recipes You’ll Love:
What to make with the leftovers?
How about Beef Vegetable Soup or these amazing Roast Beef Rollups with Horseradish Cream Sauce? So delish!!
Note: I may use referral or affiliate links for the products I love.
- 2 Tbsp extra virgin olive oil
- 3-4 lbs. chuck roast, trimmed
- Salt & black pepper
- 4 cups beef broth, divided
- 2 Tbsp tomato paste
- 1 Tbsp Italian seasoning
- 1½ tsp garlic powder
- ½ onion, chopped
- 3 large carrots, cut into pieces
- 1 lbs. gold potatoes, quartered
- 1 lbs. green beans, optional
- Add the olive oil to the inner cooking pot and select the “Sauté’ function.
- Pat the roast dry with a paper towel. Season with salt and black pepper. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from the pot and transfer to a plate. Set aside.
- Deglaze the pot by adding the beef broth and gently scraping the bottom with a spoon to release the brown bits. Add the tomato paste, Italian seasoning, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
- Return the roast to the pot and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” or "Pressure Cook" button. Set cook time to 60 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans (if using) on top of the roast.
- Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” or "Pressure Cook" button Adjust cook time to 3 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
- Carefully remove lid and transfer roast and vegetables to a serving platter.
Time-Saving Tip: Prep the vegetables after the roast starts cooking.
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g