This Instant Pot pot roast is a deliciously simple family dinner that can be made in half the time it takes to roast beef in the oven! Your pressure cooker will cook meat perfectly without sacrificing flavor or tenderness! Toss some veggies in at the end for a hearty and well-rounded home-cooked meal!
Serve with easy butter herb Rhode's rolls, green beans almondine, or creamy Velveeta mac and cheese for hearty meals!
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You no longer have to wait 4-5 hours for a deliciously tender pot roast dinner, all thanks to your Instant Pot! Using a pressure cooker allows for a faster cooking time without compromising on taste or tenderness.
My simple pot roast seasoning blend is all the seasoning you need. Toss in some chopped veggies at the end, and you'll have an easy family dinner on the table in no time!
🥘 Ingredients
- Beef Tallow - 1 tablespoon of beef tallow (or extra virgin olive oil or coconut oil).
- Chuck Roast - 2.5-3 pound chuck roast (or bottom round roast, brisket, top round, or cross rib roast).
- Pot Roast Seasoning - 2 tablespoons of pot roast seasoning (see my recipe or use your favorite brand).
- Beef Broth - 2 cups of beef broth.
- Beef Bouillon (optional) - 1 tablespoon (or 1 cube) of beef bouillon for an extra rich and beefy flavor.
- Garlic - 1 tablespoon of minced garlic (about 3 cloves).
- Yellow Onion - 1 cup of chopped yellow onion.
- Carrots - 2 chopped medium carrots.
- Celery - 3 chopped ribs of celery.
- Russet Potatoes - 2 medium russet potatoes cut into cubes.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Instant Pot Pot Roast
I love the ease and convenience of cooking pot roast with a pressure cooker! To get started, you'll need your measuring utensils, a sharp knife and cutting board, some silicone kitchen tongs, and of course, your Instant Pot.
A 2.5-3 pound pot roast with veggies will make about 6 servings.
Cook The Pot Roast
Step 1: Heat. Set your Instant Pot to saute and add 1 tablespoon of beef tallow (or EVOO or coconut oil).
Step 2: Dry and season. As your Instant Pot is heating, use paper towels to pat dry your 2.5-3 pound chuck roast (or bottom round roast, brisket, top round, or cross rib roast). Then, season it generously all over with 2 tablespoons of pot roast seasoning.
Step 3: Sear. Once the Instant Pot is hot, place the roast inside. Sear for 2-3 minutes on each side (the end pieces, too), using tongs to turn the roast carefully.
Step 4: Add broth. After you have seared the roast on all sides, carefully remove it and place the trivet into your Instant Pot. Set the roast on top of the trivet and pour in 2 cups of beef broth and the optional 1 tablespoon of beef bouillon if using.
Step 5: Cook. Select the option to pressure cook on high for 80 minutes with a natural pressure release (NPR) of 15 minutes. Seal the lid and the steam vent and let cook.2 cups beef broth,1 tablespoon beef bouillon
Step 6: Rest. After the NPR is finished, you can carefully open up your Instant Pot and remove the roast to a plate or cutting board. Loosely tent a piece of foil over the top and let it rest for at least 5 minutes.
Vegetables
Step 7: Cook the veggies. As the roast rests, add 1 tablespoon of minced garlic, 1 cup of yellow onion, 2 chopped medium carrots, 3 chopped ribs celery, and 2 medium russet potatoes to your Instant Pot. Cook on high for 3-4 minutes or until tender.
Step 8: Serve. Use a slotted spoon to transfer the cooked veggies from your Instant Pot and serve with the pot roast.
There's plenty of meat, veggies, and potatoes to enjoy in this pot roast, so you don't have to make any extra sides. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Whether or not you peel the potatoes is a personal preference. I leave the peels on my potatoes (and I leave the skin on my carrots), but you can certainly peel either or both of them if you'd like to.
- If you plan to slice your pot roast, it should be juicy and easy to cut after 70-80 minutes in the pressure cooker. If you prefer to shred your roast, I recommend adding 10 minutes to the cooking time for a total of 90 minutes.
- This pot roast is delicious with gravy! Reserve the juices to make my quick and easy pot roast gravy recipe!
>>>>See All Of My Recipes Here<<<<
🥡 Storing & Reheating
Once your pot roast has cooled to room temperature, place it in an airtight container in the fridge for up to 3-4 days.
Freezing
Cooled pot roast can be frozen in a plastic freezer storage bag for up to 4 months. Be sure to squeeze out as much excess air as possible. Thaw in the fridge overnight before reheating.
Reheating
You can reheat your pot roast in your Instant Pot for 5 minutes on high pressure or reheat it in the oven. Place the roast and veggies into a baking dish with a splash of broth to keep it moist and cover with foil.
Bake at 300°F (150°C/Gas Mark 2) for 15 minutes or until warmed.
❓ Recipe FAQs
The best beef cuts for pot roast recipes have a lot of connective tissue and marbling. You could go with a chuck roast, bottom round roast, rump roast, brisket, top round roast, or a cross rib roast. These cuts have plenty of fat to break down and help the meat become super tender and flavorful!
I find 2.5-3 pound roast is succulent and perfectly cooked after about 80 minutes at high pressure in the Instant Pot. Add about 15 minutes per pound for larger roasts.
If your roast is still tough, it is likely because it needs longer to cook. You can add 10-20 minutes, but keep a close eye on your roast so you don't overcook it.
😋 More Instant Pot Recipes
- Instant Pot Cauliflower - This healthy and hassle-free Instant Pot cauliflower is the perfect side dish for any meal!
- Instant Pot Baked Potatoes - You can make perfectly fluffy baked potatoes in just 30 minutes!
- Instant Pot Corned Beef - Celebrate St. Patrick's Day with tender and juicy Instant Pot corned beef!
- Instant Pot Mac and Cheese - Creamy and delicious Instant Pot mac and cheese is easy comfort food!
- Instant Pot Chicken Drumsticks - Enjoy succulent and perfectly cooked chicken drumsticks with minimal effort and maximum flavor!
- Instant Pot Mashed Potatoes - Whipping up some creamy homemade mashed potatoes has never been easier!
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📖 Recipe Card
Instant Pot Pot Roast
Ingredients
- 1 tablespoon beef tallow (or extra virgin olive oil, or coconut oil)
- 2.5-3 lb chuck roast (or bottom round roast, brisket, top round, or cross rib roast)
- 2 tablespoon pot roast seasoning
- 2 cups beef broth
- 1 tablespoon beef bouillon (optional)
- 1 tablespoon garlic (minced)
- 1 cup yellow onion (chopped)
- 2 medium carrots (chopped)
- 3 ribs celery (chopped)
- 2 medium russet potatoes (cubed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Set your Instant Pot to saute and add 1 tablespoon beef tallow (or EVOO or coconut oil).
- As your Instant Pot is heating, use paper towels to pat your 2.5-3 lb chuck roast dry. Then, season it generously all over with 2 tablespoon pot roast seasoning.
- Once the Instant Pot is hot, place the roast inside. Sear for 2-3 minutes on each side (the end pieces too), using tongs to carefully turn the roast.
- After you have seared the roast on all sides, carefully remove it and place the trivet into your Instant Pot. Set the roast on top of the trivet and pour in 2 cups beef broth and the optional 1 tablespoon beef bouillon if using.
- Select the option to pressure cook on high for 80 minutes with a natural pressure release (NPR) of 15 minutes. Seal the lid and the steam vent and let cook.
- After the NPR is finished, you can carefully open up your Instant Pot and remove the roast to a plate or cutting board. Loosely tent a piece of foil over the top and let it rest for at least 5 minutes.
- As the roast rests, add 1 tablespoon garlic, 1 cup yellow onion, 2 medium carrots, 3 ribs celery, and 2 medium russet potatoes to your Instant Pot. Cook on high for 3-4 minutes or until tender.
- Use a slotted spoon to transfer the cooked veggies from your Instant Pot and serve with the pot roast.
Notes
- Whether or not you peel the potatoes is a personal preference. I leave the peels on my potatoes (and I leave the skin on my carrots), but you can certainly peel either or both of them if you'd like to.
- If you plan to slice your pot roast, it should be juicy and easy to cut after 70-80 minutes in the pressure cooker. If you prefer to shred your roast, I recommend adding 10 minutes to the cooking time for a total of 90 minutes.
- This pot roast is delicious with gravy! Reserve the juices to make my quick and easy pot roast gravy recipe!
- To store: Once your pot roast has cooled to room temperature, place it in an airtight container in the fridge for up to 3-4 days.
- To freeze: Cooled pot roast can be frozen in a plastic freezer storage bag for up to 4 months. Be sure to squeeze out as much excess air as possible. Thaw in the fridge overnight before reheating.
- To reheat: You can reheat your pot roast in your Instant Pot for 5 minutes on high pressure, or you can reheat it in the oven. Place the roast and veggies into a baking dish with a splash of broth to keep it moist and cover with foil. Bake at 300°F (150°C/Gas Mark 2) for 15 minutes or until warmed.
Anonymous says
Merci infiniment pour toutes ces belles recettes que je vais sûrement concocter.
"Thank you very much for all these beautiful recipes that I will surely concoct."