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!
Set your Instant Pot to saute and add 1 tablespoon beef tallow(or EVOO or coconut oil).
1 tablespoon beef tallow
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.
2.5-3 lb chuck roast, 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.
2 cups beef broth, 1 tablespoon beef bouillon
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.
1 tablespoon garlic, 1 cup yellow onion, 2 medium carrots, 3 ribs celery, 2 medium russet potatoes
Use a slotted spoon to transfer the cooked veggies from your Instant Pot and serve with the pot roast.
Video
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.