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Instant Pot Pot Roast

The ultimate comfort food, made easy in under 90 minutes!

There’s nothing quite like a hearty pot roast to warm you from the inside out. Tender beef, buttery potatoes, and sweet carrots all swimming in a rich, savory gravy—it’s the definition of cozy, home-cooked goodness.

Traditionally, pot roast is a low-and-slow dish, taking hours to get that fall-apart texture. But thanks to the Instant Pot, you can bring this comfort classic to the table in a fraction of the time—without sacrificing flavor or tenderness.

Why You’ll Love This Recipe

  • One-pot magic: Brown, braise, and serve all from your Instant Pot.
  • Speed meets flavor: Pressure cooking turns even the toughest cut of meat into juicy, fork-tender goodness in about an hour.
  • Customizable: Toss in your favorite veggies or tweak the seasoning for endless variations.

Instant Pot Pot Roast Recipe

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 3–5 lb boneless beef chuck roast
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 1 lb baby red potatoes
  • 4 large carrots, chopped (or 1 lb baby carrots)
  • 1 large yellow onion, diced
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • ¼ cup water
  • 2 tbsp cornstarch
  • Chopped parsley or thyme, for garnish (optional)

Instructions

  1. Season the roast: Combine salt, onion powder, garlic powder, pepper, and paprika. Rub all over the beef.
  2. Sear: Set the Instant Pot to Sauté. Heat the oil and sear the roast for 2–3 minutes per side until browned. Remove and set aside.
  3. Deglaze: Pour in beef broth and Worcestershire sauce. Scrape up any browned bits. Turn off Sauté.
  4. Add everything: Place the roast back into the pot. Surround with potatoes, carrots, and onions.
  5. Pressure cook: Lock the lid and set the valve to Sealing. Cook on High Pressure:
    • 60 minutes for a 3 lb roast
    • 80–90 minutes for a 4–5 lb roast
      (Add 20–30 minutes if using a frozen roast.)
  6. Natural release: Let pressure release naturally for 10 minutes, then do a quick release.
  7. Make the gravy: Remove the roast and veggies. Turn the pot to Soup/Broth mode. Mix cornstarch and water, then whisk into the simmering broth. Cook until thickened.
  8. Serve: Shred the roast, spoon over veggies, and ladle on that silky gravy. Garnish if desired.

Tips for Success

  • Searing = flavor: Don’t skip it! That caramelization adds depth.
  • Frozen roast? No problem. Skip searing and increase the cook time by 20–30 minutes.
  • Want perfect carrots? Add them after the initial cook and pressure for 10 more minutes.
  • No chuck roast? Brisket or even bottom round will work, just note the texture may differ.

Serving Ideas

  • Serve with mashed potatoes and crusty bread for soaking up the gravy.
  • Turn leftovers into French dip sandwiches or shepherd’s pie.
  • Add rosemary or thyme for a herby twist.

Storage

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze meat and gravy for up to 2 months. Thaw overnight and reheat gently.

This Instant Pot pot roast is everything you love about the classic—just faster. Whether it’s a chilly night or a busy weekday, this recipe brings comfort to your table with minimal effort. It’s sure to become a regular in your dinner rotation.