Instant Pot Pot Roast Recipe

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This simple Instant Pot Pot Roast recipe is fork tender. Served with a tasty gravy and includes potatoes and carrots. The comfort food you have been craving!

Cooking a roast in the Instant Pot is so easy. Have you tried my Instant Pot Mississippi Pot Roast recipe yet? So hearty and flavorful, and easy thanks to the pressure cooker!

Shredded beef with a side of carrots, potatoes, and gravy.
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Pot Roast in the Instant Pot

For pot roast, there’s nothing like the aroma that fills the home after a day of cooking. I vividly remember my childhood and knowing when I arrived home from school that it was POT ROAST day!

I also remember having to do the dishes that night and wondering if it was worth it. The pile of pots and pans (remember those black speckled roasting pans??) and the amount of dirty dishes that awaited me.

Here we are, decades later, with the ability to cook a chuck roast in the Instant Pot with much less mess and dishes.

My mom would start early in the day to make a pot roast. We all waited patiently, mostly, while she made the rich gravy for the roast.

Today’s Pot Roast recipe is a take on mom’s favorite recipe with the ease of using the Instant Pot!

  • Just 10 minutes to prep this recipe
  • Cooks in an hour and a half for a much faster dinner
  • Everything cooks in one pot – easy clean up!

You’ll love this tender roast with rich gravy and flavorful vegetables. Her secret topping sets it apart from most pot roast recipes you’ll find on the internet!

Ingredient Notes

Ingredients needed to make pot roast in the Instant Pot.

Be sure to scroll to the recipe card below to get the full recipe for this Instant Pot Chuck Roast recipe.

  • Chuck Roast – You’ll want to choose a well marbled beef chuck roast for this Instant Pot roast recipe. The chuck roast comes from the shoulder of the cow.
  • Beef Broth – I prefer using low-sodium beef broth to control the amount of sodium in the dish.
  • Mustard – A Dijon style mustard adds the best flavor. You could use a plain yellow mustard in a pinch.
  • Soup Mix – You’ll need one packet of dry onion soup mix to use for the seasonings for the beef.
  • Potatoes – I like red potatoes for this recipe and they hold their shape well. You could also try substituting new potatoes or russet potatoes.
  • Carrots – Baby carrots are simple to use and ready to add. You can also peel and slice regular carrots if you prefer.

How to Make Pot Roast in the Pressure Cooker

Step by step photos showing how to sear a pot roast in the pressure cooker.

Sear the meat. Season the pot roast with salt and pepper. Sauté it in olive oil in the pressure cooker for about 5 minutes on each side, until it browns. This locks in the flavor of the meat.

Sauté the onion. Add onion to the pot and sauté for about 3 minutes, until softened. 

Step by step photos showing how to make pot roast in the Instant Pot.

Season the Beef. Spread dijon mustard and onion soup mix on top of the roast and use a fork make a paste.

Deglaze the Pot. Stir in beef broth, tomato paste and Worcestershire sauce. Use a wooden spoon to scrape the bottom of the pot, making sure to get all the browned bits removed. This prevents the burn notice.

Pressure cook meat according to directions in the recipe card.

Step by step photos showing how to cook carrots and gravy for pot roast in the Instant Pot.

Cook vegetables. Remove beef and add your carrots and potatoes to the pressure cooker liquid that remains in the Instant Pot. Secure the lid and cook on high pressure for 3 minutes. When the time ends, use a quick release and remove vegetables to serving platter.

Make the gravy. In a small bowl, whisk cornstarch with water. Turn pressure cooker to sauté and whisk in the cornstarch mixture.

Bring to a boil, while whisking the gravy. Cook for about 3-5 minutes, until desired thickness. Turn off pressure cooker.

Pot roast beef shredded on a serving tray.

Serve. Shred the pot roast with a fork and serve with vegetables and gravy. Enjoy!

Tips and Tricks

  • I tested this recipe in an Instant Pot 6qt Duo. If using a different size, you may need to change cooking times.
  • You can substitute a beef rump roast for today’s recipe, but be prepared to add to the cooking time.
  • Cook time in recipe card does not include time roast takes to come to pressure. Be sure to allow extra time for this step.
  • Allowing the roast to naturally release pressure keeps your beef moist and tender and prevents it from drying out.
  • Let the leftover pot roast cool, then transfer to a covered container. Refrigerate for up to 4 days. Reheat leftovers in the microwave or stove top.
  • Serving ideas: An Olive Garden Salad and fresh Instant Pot Applesauce are great pairings. You could also skip the potatoes and make baked mashed potatoes instead. Also, these no-knead garlic dinner rolls are the perfect addition to mop up the gravy on your plate!
Pot roast served on a dinner plate with a side of gravy.

Slow Cooker Instructions

You can use a slow cooker to make this pot roast in place of the Instant Pot if desired. Follow these instructions:

  1. Whisk broth, tomato paste, onions and Worcestershire sauce in the bottom of the slow cooker. Add the chuck roast.
  2. Make mustard and onion soup mix paste on top of roast. Add potatoes and carrots on top of roast. Cover and cook on low for 6-8 hours.
  3. When ready to serve, remove vegetables to a serving dish. Remove the roast and shred with a fork. To the remaining juices, add cornstarch and water mixture.
  4. If your slow cooker has the ability, sauté the gravy until bubbly and thick. Otherwise, transfer the liquids to a saucepan to thicken for gravy. Enjoy!

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Instant Pot Pot Roast Recipe

5 from 1 vote
By: Aimee
This easy Instant Pot Pot Roast recipe is fork tender, with a delicious, savory gravy and served with potatoes and carrots. It's the comfort food you have been craving!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings

Ingredients 

  • 2 Tablespoons olive oil
  • 3 pounds beef chuck roast
  • salt and pepper to taste
  • 1 medium yellow onion diced
  • 1 ½ cups beef broth
  • 1 Tablespoon tomato paste
  • 1 teaspoon worcestershire sauce
  • ¼ cup dijon mustard
  • 1 packet dry onion soup mix
  • 6 medium red potatoes quartered
  • 16 ounce baby carrots
  • ¼ cup cornstarch
  • 3 Tablespoons cold water
  • parsley for garnish
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Instructions 

  • Select "SAUTE" on instant pot to preheat the pressure cooker. Season pot roast with salt and pepper. Add olive oil to bottom of the pot and cook roast 5 minutes per side, to brown. Remove roast to a plate. Set aside.
  • Add onion to the pot and continue to saute for about 3 minutes, until softened, scraping up the bits of browned meat from the bottom of the pan. 
  • Stir in beef broth, tomato paste, and worcestershire sauce. To the top of the roast, spread dijon mustard and onion soup mix. Using a fork make a paste. Add roast to the pressure cooker.
  • Lock the lid in place, select high pressure, and cook for 75 minutes.
  • Once the cook time ends, allow the pressure cooker to naturally release pressure for 15 minutes, then do a quick release. When the valve drops, open the lid and remove the roast to a cutting board, cover with foil.
  • Add your carrots and potatoes to the pressure cooker liquid that remains in the Instant Pot. Secure the lid and cook on high pressure for 3 minutes. 
  • When the time ends, use a quick release and remove vegetables to serving platter.
  • In a small bowl, whisk cornstarch with water. Turn pressure cooker to saute and whisk in the cornstarch mixture. Bring to a boil, while continuously whisking the gravy.
  • This will take about 3-5 minutes for the gravy to boil and thicken to desired thickness. Turn off pressure cooker.
  • To serve, shred pot roast with fork and serve with vegetables and gravy. Garnish with fresh parsley. ENJOY.

Notes

  • This recipe was tested in an Instant Pot 6qt Duo. If using a different size, you may need to change cooking times.
  • Can you cook this with frozen chuck roast? Yes, just be prepared for it to take longer to come to pressure.
  • You can substitute a rump roast for today’s recipe, but be prepared to add to the cooking time.
  • Yellow mustard can be substituted for the dijon mustard in today’s recipe.
  • Cook time in recipe card does not include time roast takes to come to pressure. Be sure to allow extra time for this step.
  • See blog post fgor more recipe tips and tricks.

Video

Nutrition

Calories: 815kcal, Carbohydrates: 52g, Protein: 62g, Fat: 40g, Saturated Fat: 15g, Polyunsaturated Fat: 22g, Trans Fat: 2g, Cholesterol: 188mg, Sodium: 1329mg, Fiber: 7g, Sugar: 8g
Course: Instant Pot
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Tender, juicy pot roast in a savory gravy with potatoes and carrots. You’ll love this easy Instant Pot Pot Roast recipe!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 28, 2019

Comments & Reviews

  1. 5 stars
    This is my go to recipe for pot roast as it is by far the best. I somehow misplaced the printout out I had for this and am so happy I found you again! Thank you so much!

  2. Hi Aimee…. missing you on Instant Pot Recipes only fb page!!… I posted the pot roast on it today :)…. question…. I am about to cook a 2.65 lb pot roast…. time adjustment????? thank you!

    1. Hi Missy, I must have missed it! I would still cook the same time for that size pot roast, gotta love fork tender meat!

5 from 1 vote

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