My recipe for pressure cooker pot roast is tender, juicy, and large enough to feed a hungry family, all in just over 1 hour using simple ingredients. Once you try my Instant Pot Roast Beef, you won’t fuss over making pot roast again.
why you’ll love Instant Pot Pot Roast
- Simple and fast. In comparison to traditional pot roast recipes, this one requires only 5 essential ingredients and can be prepared quickly. With little work and in a hurry, it serves up a tasty meal!
- You can use a frozen chuck roast. You can safely cook a frozen beef roast in the Instant Pot due to how quick it heats up.
- Flavorful and tender. Horseradish was my Papa’s secret ingredient for the BEST pot roast. Horseradish is essential for flavor addition and tenderizing the meat. However, don’t be concerned that it will make the pot roast overly spicy; it only adds a subtle but irresistible flavor.
- Perfectly cooked vegetables. Similar to my Instant Pot Corned Beef and Cabbage recipe, this Instant Pot Pot Roast recipe includes instructions for a two-step cooking process to prevent the potatoes and carrots from overcooking. No mushy vegetables here!.
Notes on Ingredients and Substitutions
- Chuck Roast: If you want a tender roast, choose a well-marbled beef cut like a chuck roast. It will work with a round roast or brisket, but it won’t be as tender. For pot roast, chuck roast is always my first choice.
- To reduce the sodium content, use low-sodium beef broth or stock.
- Horseradish: Use prepared horseradish, not horseradish sauce. Grated horseradish, water, vinegar, and salt are the only ingredients in prepared horseradish, which is sold in jars in the refrigerator section of the grocery store (typically near the deli meat).
- You can use any variety of potato, including russet, red, Yukon Gold, and baby potatoes. They all perform admirably and complete this pot roast dinner.
- Use whole, peeled, chopped baby carrots or whole, peeled carrots.
How To Make Instant Pot Pot Roast
The roast’s juices will be preserved by searing the meat, and the finished dish will have a little more texture. Although technically you don’t have to sear the meat, it is worth the extra effort to sear your chuck roast before pressure cooking if you have a few extra minutes.
- 1 tablespoon of oil should be added after switching your pressure cooker to the Saute setting.
- Season the chuck roast heavily with salt and pepper on both sides while the pressure cooker is heating.
- Place the prepared roast inside the hot inner pot and brown it for 3–4 minutes on each side.
- After removing the pot roast from the inner pot and placing it on a platter, turn the Instant Pot’s saute function OFF.
Step Two: Deglaze Inner Pot
It’s essential to scrape any browned bits from the inner pot’s bottom whenever you sear anything in it. This will permit pressure to rise properly and stop a burn notice from being issued. You can add the ingredients to pressure cook the chuck roast after the pot is deglazed.
- Use a spatula or wooden spoon to scrape up the browned bits on the bottom of the inner pot before adding about 12 cup of the beef broth.
- Add the seared roast back to the inner pot. Add the remaining beef broth and season with more salt, pepper, and onion powder. Top the roast with minced garlic and horseradish.
Step Three: Pressure Cook
The cooking time for chuck roast is 20 minutes per pound under high pressure. The roast will stay extremely tender and won’t seize up if you allow the pressure to naturally release for at least 10 minutes after pressure cooking.
- On the Instant Pot, select manual or pressure cook, and set the cooking time to 20 minutes per pound. For a 3-pound roast, which is the typical size of a roast, this would take 60 minutes.
- Let the pressure naturally release after the cooking time has passed for at least 10 minutes. That means don’t try to perform a quick release of any pressure and just leave the instant pot alone for at least 10 minutes. Do not ignore this advice. Your meat will probably become tough if you quickly release the pressure.
Step Four: Rest Meat
It’s a good idea to let the meat rest after cooking any time you cook beef. This makes the beef more juicy and flavorful by allowing the juices to be distributed throughout.
- Take the pot roast out of the inner pot’s liquid. and place it onto a platter or cutting board. After pressure cooking, the roast should be so tender that it falls apart as you remove it.
- Before shredding or slicing the meat and serving it with the cooking juices, tent the meat with foil and allow it to rest for 5–10 minutes.
Step Five: Cook Vegetables
Carrots and potatoes always go well with a tender pot roast for a complete meal. However, I do not advise cooking baby carrots or small potato chunks along with your pot roast because they will become mushy. Instead, it is preferable to prepare your potatoes and carrots WHEN the roast has finished cooking and is resting.
- To the cooking liquid still in the inner pot, add the potatoes and carrots.
- For just-tender vegetables, cook for 5 minutes, and for potatoes and carrots that are incredibly tender, cook for 10 minutes.
- You can perform a quick release of any remaining pressure following the completion of the cooking period.
- Sliced roast beef is served alongside the pot roast, vegetables, and cooking liquids.
How to Make Gravy
Even though I find this Instant Pot pot roast to be so flavorful and juicy, you can make gravy using the leftover cooking liquid if you prefer. Yay for one-pot meals! And you can do this right in your Instant Pot!
- Remove the cooking liquid after roasting the meat and preparing the vegetables.
- Turn the Instant Pot to saute and let heat up.
- Melt 2 tablespoons of butter by adding it to the inner pot. When the butter has melted, whisk in 2 tablespoons of flour to create a roux.
- 30 seconds should be allowed for the flour mixture to cook before adding 1 to 2 cups of the strained liquid gradually.
- Cook, whisking constantly until the mixture is thickened.
Instant Pot Frozen Pot Roast
When using the Instant Pot, you can quickly make a pot roast using a frozen chuck roast. In contrast to slow cookers, the Instant Pot will quickly heat up enough to safely cook frozen meat.
- Avoid searing the meat because a frozen piece of meat cannot be seared.
- Put the pressure cooker’s frozen beef roast, salt, pepper, garlic powder, and onion powder inside.
- Add beef stock all around the roast, then sprinkle horseradish on top.
- Instead of 20 minutes per pound, cook at high pressure for 30 minutes. ) For a 3-pound roast that would be 90 minutes.
For up to 3-4 days in the fridge, keep any leftover pot roast and the cooking liquid in a sealed container. The liquid will help keep the meat from drying out. You can keep the leftover meat in the refrigerator with potatoes and carrots as well.
Instant Pot Pot Roast Video
Watch my video below where I demonstrate how to make pot roast in your instant pot if you learn best through video.
More Instant Pot Beef Recipes
Please make sure to comment and rate this simple Instant Pot pot roast recipe if you liked it!
Instant Pot Pot Roast
- ▢ ½ tablespoon oil
- ▢ 3-4 pound chuck roast
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon black pepper
- ▢ 1 teaspoon onion powder
- ▢ 1 tablespoon minced garlic
- ▢ ¼ cup prepared horseradish
- ▢ 4 cups beef stock
- ▢ 3 pounds potatoes cut into 2-inch chunks
- ▢ 1 pound carrots peeled and cut into 2-inch chunks
- ▢ 2 tablespoons butter
- ▢ 2 tablespoons flour
- Oil should be added, and the pressure cooker should be set to saute.
- On both sides of the roast, liberally season with salt and pepper. Once the roast has been seasoned, add it to the hot oil and sear it for 3 to 4 minutes per side. Remove the meat from the inner pot once it has browned. And turn the Instant Pot off.
- Scrape up any browned bits on the inner pot’s bottom before adding about 12 cup of the beef broth. Don’t skip this step as it will prevent a burn notice from being issued.
- Reintroduce the roast and the remaining beef broth to the pressure cooker. Add a dash of salt and pepper as well as onion powder. Top the roast with minced garlic and horseradish.
- Place the lid on the pressure cooker. Cook on high pressure for 20 minutes per pound.
- Allow the pressure to release after the cook time, which should be between 10 and 20 minutes. This is crucial because it keeps the roast juicy and tender.
- Open the inner pot once the pressure has been released, take out the roast, and set it on a platter or cutting board. Before cutting, tent with foil and allow to rest for 10-15 minutes.
Adding Carrots and Vegetables
- Add carrots and potatoes to the liquid in the inner pot now if you’re cooking them. For just-tender vegetables, cook on high pressure for 5 minutes; for softer potatoes and carrots, cook on high pressure for 10 minutes.
- After the allotted cooking time has passed, perform a quick release of pressure after the pressure has been released for five minutes.
- Serve the potatoes, carrots, and roast with the cooking liquid.
Frozen Pot Roast Directions
- For a frozen pot roast, skip searing the roast. Instead, add the salt, pepper, and onion powder to the inner pot after adding the beef broth. Place the frozen roast in the inner pot, then garnish with the horseradish and garlic. Cook at high pressure for 30 minutes per pound, then let the pressure naturally release for 10–20 minutes. Cook potatoes and carrots as the instructions above state.
- Return the inner pot to the instant pot after straining the cooking liquid from it after the roast and vegetables have finished cooking.
- Add 2 tablespoons of butter and switch the Instant Pot to saute. After the butter has melted, whisk in 2 tablespoons of flour and cook for 1 minute.
- Add 1-2 cups of the unused cooking liquid gradually while vigorously whisking. Let bubble and thicken for several minutes, whisking constantly. Serve with pot roast and vegetables.
Originally released in 2018, this recipe was revised in 2023.
Easy Instant Pot Pot Roast (Tender and Juicy)
How long does a 4 lb roast take in an Instant Pot?
Question: Assume that each pound of meat will require 20 minutes to cook if you do not have the exact size cut of meat that is specified in the recipe. Thus, a 4-pound roast will require 80 minutes to cook, while a 5-pound roast will require 100 minutes.
How long does beef take to cook in the Instant Pot?
Beef (pot roast, steak, rump, round, chuck, blade, or brisket) Small Chunks15-20 per 450 g/ 1 lbBeef (pot roast, steak, rump, round, chuck, blade, or brisket) Large Chunks20-25 per 450 g/ 1 lbMeatCooking TimeMeatCooking Time (minutes)Beef, meat ball5 per 450 g/ 1
How long does it take to cook a 3 pound roast?
Common NamesApproximate weightRare (125 °F)Medium (145 °F)2 lb56 min1 hr 15 min3 lb1 hr 1 hr 8 min1 hr 28 min5 lb1 hr 15 min1 hr 36 min
Is 7 hours enough for pot roast?
The setting on your Crock-Pot will determine how long your pot roast needs to cook. Typically, it takes four to five hours to fully cook a three-pound roast. The most tender finish will be achieved after six to eight hours on a lower, slower setting.