Instant Pot Pot Roast is simply the easiest, tastiest way to prepare pot roast. Made with carrots and potatoes, this tender, flavorful Pot Roast Dinner is a family favorite.
My Instant Pot Roast recipe includes a few key secrets to achieve the most tender pot roast. And there are special directions on how to cook the potatoes and carrots so that they won't get over-cooked.
Instant Pot Pot Roast
II grew up with family dinners every Sunday at my grandparent's house. And my papa was known for his Slow Cooker Pot Roast.
His secret ingredient to making the BEST pot roast was prepared horseradish. Not only does the horseradish work to tenderize the pot roast, but it also helps to make it incredibly flavorful--so much better than any other pot roast I have ever had.
This method for cooking a pot roast in the instant pot is every bit as delicious as the classic recipe but takes a fraction of the time. Not to mention, you can use a frozen beef roast in the Instant Pot, which is a big no-no when cooking in the slow cooker.
Ingredients Needed
- Chuck Roast: For a tender roast, you really want to select a cut of beef that is well marbled, like a chuck roast. A round roast or brisket will work, but won't be as tender.
- Beef Broth: Use low-sodium beef broth or stock to control the sodium content.
- Horseradish: Use prepared horseradish, not horseradish sauce. Prepared horseradish comes in a jar in the refrigerated section of the grocery store (usually by deli meat), and is simply grated horesardish, water, vinegar, and salt.
- Potatoes: You can use any potato you like--russet, red, Yukon Gold, or baby potatoes. They all work great and help to round out this pot roast dinner.
- Carrots: Use baby carrots or whole carrots that have been peeled and chopped.
How To Make Pot Roast in Pressure Cooker
- Turn your pressure cooker to the Saute function and pour in 1 tablespoon oil.
- While the pressure cooker is heating, liberally season the chuck roast on both sides with salt and pepper.
- Place the seasoned roast into the heated inner pot, and sear the roast for 3-4 minutes per side or until browned.
- Turn the instant pot OFF from the saute function and remove the pot roast from the inner pot and place on a platter.
- Pour in about ½ cup of the beef broth and use a spatula or wooden spoon to scrape up the browned bits on the bottom of the inner pot, so that pressure can build appropriately and you won’t get a burn notice.
- Add seared roast back to the inner pot. Pour in the rest of the beef broth and then sprinkle the with additional salt, pepper, and onion powder. Top the roast with minced garlic and horseradish.
- Cook for 20 minutes per pound on high pressure. This would be 60 minutes for a 3 pound roast.
- Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes. This will keep the pot roast super tender.
- Remove the pot roast from liquid and place onto a platter or cutting board. It is okay if it falls apart as you are removing the roast--it should be fall-apart tender.
- Tent the meat with foil and let rest for 5-10 minute befores shredding or slicing and serving with the cooking juices.
Instant Pot Frozen Pot Roast
You can easily prepare a pot roast using a frozen chuck roast when cooking in the Instant Pot. Unlike slow cookers, the Instant Pot will get hot enough in a short amount of time to safely cook frozen meat.
- Skip searing the meat, as you can not sear a frozen cut of meat.
- Place the frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker.
- Pour in beef stock around the roast, then top the roast with horseradish.
- Cook on high pressure for 30 minutes per pound (instead of 20 minutes per pound.) For a 3 pound roast that would be 90 minutes.
When do you add Potatoes and Carrots?
For a complete meal, potatoes and carrots always pair perfectly with a tender pot roast. However, I do not recommend cooking small potato chunks or baby carrots the entire time you cook your pot roast, as your vegetables will turn to mush.
Instead, it is best to cook your potatoes and carrots AFTER the roast has cooked, when the meat is resting. I recommend that once the roast has cooked, remove it from the inner pot. Tent with foil to stay warm while the vegetables cook. Add in the potatoes and carrots and set the cooking time to 10 minutes on high pressure. Once the potatoes and carrots are cooked, you can slice up the roast and serve with the perfectly cooked vegetables.
Alternatively, you can cook your Pot Roast for 10 minutes LESS than the total indicated time. So for a 3-pound fresh roast, cook for 50 minutes on high pressure. Then let the pressure release naturally for 10 minutes. Open up the inner pot and add the potatoes and carrots to the pressure cooker. Seal the pressure cooker and cook for high for an additional 10 minutes. Allow the pressure to release for at least 10 minutes naturally, then do a quick release of any remaining pressure. Let the roast rest for 5-10 minutes before serving with the potatoes and carrots.
Recipe FAQs
For a pot roast, you want a tougher cut of meat that has good marbling. The marbling will help to flavor the meat and allow it to become super tender. My favorite cut of beef for a pot roast is a chuck roast, but a round roast or brisket can be used.
Technically, no. However, searing the meat will help to seal in the juices of the roast and add a bit of texture to the final product. If you have a few extra minutes, it is worth the extra step to sear your chuck roast before pressure cooking.
Yes! After cooking the roast and vegetables, strain off the cooking liquid. Turn the Instant Pot to saute and let heat up. Add 2 tablespoons of butter to the inner pot and let melt. Once the butter is melted, add in 2 tablespoons of flour and whisk together, to form a roux. Let the flour mixture cook for 30 seconds and then slowly whisk in 1 to 2 cups of the strained liquid. Cook, whisking constantly until the mixture is thickened.
Yes! It is the key to tenderizing the meat and adding in so much flavor. Don't worry about it causing the roast to be overly spicy, as it adds a subtle flavor.
Store any leftover pot roast with the leftover cooking liquid in a sealed container for up to 3-4 days in the refrigerator. The liquid will help keep the meat from drying out. Leftover potatoes and carrots can be stored with the leftover meat as well.
More Instant Pot Comfort Food Recipes
- Instant Pot French Dip Sandwiches
- Instant Pot Chili
- Instant Pot Beef Stew
- Instant Pot Beef and Barley Soup
- Instant Pot Mac and Cheese
- Instant Pot Lasagna
Struggling to master your Instant Pot? Let me help! Get my 5 Secrets to Master Instant Pot Cooking HERE.
If you enjoyed this easy recipe for Instant Pot Pot Roast, please be sure to leave a comment and review below! I love to hear from you!
Instant Pot Pot Roast
Ingredients
- ½ tablespoon oil
- 3-4 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- ¼ cup prepared horseradish
- 4 cups beef stock
- 3 pounds potatoes cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch chunks
Instructions
Pot Roast Directions
- Turn the pressure cooker to saute, add the oil and let heat.
- Season the roast with salt and pepper liberally on both sides. Once seasoned, add the roast to the heated oil and sear the meat on all sides, 3-4 minutes per side. Once the meat is browned, remove it from the inner pot. And turn the Instant Pot off.
- Pour in about ½ cup of the beef broth and scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice from happening--so don't skip this step.
- Add roast back into the pressure cooker, along with the remaining beef broth. Sprinkle with onion powder and a pinch of salt and pepper. Top the roast with minced garlic and horseradish.
- Place the lid on the pressure cooker. Cook on high pressure for 20 minutes per pound.
- When the cook time has elapsed, allow for pressure to release for 10-20 minutes. This is really important, as it keeps the roast tender and juicy.
- Once the pressure has been released, open the inner pot and remove the roast, and place it on a cutting board or platter. Tent with foil and let rest for 10-15 minutes before cutting.
- If cooking carrots and potatoes, add them now to the liquid inside the inner pot. Close the lid and cook on high pressure for 10 minutes or 20 minutes for really soft potatoes and carrots.
- Once the cooking time has elapsed, let the pressure release for 5 minutes and then do a quick release of pressure.
- Serve the potatoes, carrots, and roast with the cooking liquid.
Frozen Pot Roast Directions
- For a frozen pot roast, skip searing the roast. Instead, pour the beef broth into the inner pot and stir in the salt, pepper, and onion powder. Add the frozen roast to the inner pot and top with garlic and horseradish. Cook on high pressure for 30 minutes per pound with a 10-20 minute natural pressure release. Cook potatoes and carrots as the instructions above state.
Equipment Needed
Notes
- After the roast and vegetables are cooked, strain the cooking liquid from the inner pot and then return the inner pot to the instant pot.
- Turn the Instant Pot to saute and add in 2 tablespoons of butter.
- Whisk in 2 tablespoons of flour once the butter has melted and then let cook for 1 minute.
- Slowly whisk in 1-2 cups of the leftover cooking liquid, whisking well.
- Let bubble and thicken for several minutes, whisking constantly.
Nutrition
This recipe remains essentially the same, yet the steps have been simplified for cooking the carrots and potatoes to make it easier to follow.
Dr. Lou
Kristen, you are a treasure. I wish I had found you sooner. (About me: I'm married for 57 wonderful years to a beautiful woman who seven years ago had a tragic accident while surfing--yes, surfing--which has left her severely disabled. So I now do all of the cooking).
Your videos and recipes have been god sends to me. More to the point, I recently made your instant pot pot roast with the secret ingredient Horseradish. It was spectacular as well as quite easy. I had numerous tasters who uniformly said it was the best pot roast they had ever eaten.
Please keep posting.
Kristen Chidsey
Dr. Lou--your words mean the world to me. I am so grateful to help you out with the cooking in a small bit. I am so sorry for your wife's tragic accident. What an amazing man you are to stand by her and care for her now. I plan to keep posting for sure! Wishing you all the best!
EsQueue
I followed the recipe up until the prepared horseradish part. I couldn't find it locally so I went with the sauce as you said to not do. It have out GREAT anyway. I'm fortunate that I only cooked the vegetables for 10 minutes though. Any longer and they would probably have melted. The potatoes and carrots absorbed lots of flavor. I made the gravy exactly as you recommended and loved it all. Thank you.
Kristen Chidsey
I am so happy to hear you enjoyed EsQueue!