Instant Pot Pot Roast Recipe

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!

Plate of pot roast, carrots and potatoes with Instant Pot in background

When it comes to cooking a 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 in the Instant Pot with much less mess and dishes. And much less time!

My mom used to start early in the day when making a pot roast, and we all waited patiently (mostly) while she made the rich gravy to go over the roast.

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

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!

How to Make Pot Roast in Instant Pot

White scalloped dish with pot roast, potatoes and carrots

STEP 1: SEAR THE ROAST. 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.

STEP 2: SAUTE THE ONION. 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. 

STEP 3: PRESSURE COOK THE BEEF. 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.

As a non mustard lover, I promise this mustard and soup mix is a delicious combo after cooking!

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.

STEP 4: ADD THE VEGETABLES. 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.

STEP 5: MAKE THE GRAVY. 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.

STEP 6: SERVE. To serve, shred pot roast with fork and serve with vegetables and gravy. ENJOY.

What is the Best Cut of Beef for Pot Roast

For a truly, fork tender pot roast, I always choose a chuck roast. Find one that is about 3 pounds and has a fair amount of marbling throughout. 

Can Pot Roast be Made in Slow Cooker

Yes. If you don’t have an Instant Pot you can make this dinner in your slow cooker. Just follow the directions below.

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

Tips and Tricks for Instant Pot Pot Roast

  • 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.

What to serve with Pot Roast

Besides the fork tender potatoes and carrots that are made with today’s recipe, we also love to serve this dinner with fresh applesauce.

A green salad is another option for lighter fare.

Skip the potatoes and carrots in the Instant Pot and make a batch of these baked mashed potatoes instead. Goes great with the flavorful gravy!

Don’t forget the rolls. These no-knead garlic dinner rolls are the perfect addition to mop up the gravy on your plate!

Ingredients for Instant Pot Roast

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

INGREDIENTS:

  • Olive Oil
  • Chuck Roast
  • Salt and Pepper
  • Yellow Onion
  • Beef Broth
  • Tomato Paste
  • Worcestershire sauce
  • Dijon mustard
  • Onion Soup mix
  • Red Potatoes
  • Carrots
  • Cornstarch
  • Water
  • Parsley

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Yield: 6 servings

Instant Pot Pot Roast

Instant Pot Pot Roast
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

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!

Ingredients

  • 2 Tbsp olive oil
  • 3 lb beef chuck roast
  • salt and pepper, to taste
  • 1 medium yellow onion, diced
  • 1 1/2 cups beef broth
  • 1 Tbsp tomato paste
  • 1 tsp worcestershire sauce
  • 1/4 cup dijon mustard
  • 1 packet dry onion soup mix
  • 6 medium red potatoes, quartered
  • 16 oz baby carrots
  • 1/4 cup cornstarch
  • 3 Tbsp cold water
  • parsley, for garnish

Instructions

  1. 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.
  2. 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. 
  3. 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.
  4. Lock the lid in place, select high pressure, and cook for 75 minutes.
  5. 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.
  6. 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. 
  7. When the time ends, use a quick release and remove vegetables to serving platter.
  8. 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.
  9. This will take about 3-5 minutes for the gravy to boil and thicken to desired thickness. Turn off pressure cooker.
  10. To serve, shred pot roast with fork and serve with vegetables and gravy. Garnish with fresh parsley. ENJOY.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 815 Total Fat: 40g Saturated Fat: 15g Trans Fat: 2g Unsaturated Fat: 22g Cholesterol: 188mg Sodium: 1329mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 7g Sugar: 8g Sugar Alcohols: 0g Protein: 62g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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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11 comments on “Instant Pot Pot Roast Recipe”

  1. Jen

    My husband is our gauge of how good a Pot Roast is and this one knocked it out of the park! So easy to make too!

  2. Ashley F

    I love that you put the dijon mustard on top! The flavor is amazing!

  3. Trang

    This is seriously easy to make and great when I’m in a bind to feed the family!

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  5. Peggy Q

    I have an 8 quart Instant Pot that I am still afraid of. Do I need to adjust the time for the 8 qt.?

  6. Penny

    I keep getting burn warnings. No idea why……

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