Instant Pot Pot Roast: An amazingly tender and flavorful pot roast all made in the pressure cooker. Served with potatoes and carrots, this is sure to be a family favorite.
I 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, it also helps to make it incredibly flavorful–so much better than any other pot roast I have ever had.
Instant Pot Pot Roast
I decided to turn my Slow Cooker Pot Roast into Pressure Cooker Pot Roast.
This method for cooking pot roast is every bit as delicious as the original method, but take a fraction of the time. Not to mention, you can use a frozen beef roast, which is a big no-no when cooking in the slow cooker.
How To Make Pot Roast in Pressure Cooker
Step One: Sear Roast
- To sear meat in your instant pot, turn your pressure cooker to Saute and pour in 1 tablespoon oil.
- Wait until your pressure cooker reads Hot.
- Sear roast 3-4 minutes per side or until browned.
- Be sure to scrap up any browned bits on bottom of your inner pot, so that pressure can build appropriately and you won’t get a burn notice.
Step Two: Add beef broth and seasonings
Step Three: Cook Pot Roast
- Cook on high pressure for 20 minutes per pound. (60 minutes for a 3 pound roast).
Step Four: Let Pressure Release
- Let pressure release naturally for at least 10 minutes.
Step Five: Serve Pot Roast
- Slice or shred your pot roast and serve with cooking juices.
Instant Pot Frozen Pot Roast
If your roast is frozen when you want to prepare a Pot Roast, do not worry. You can cook your frozen roast right in the Instant Pot.
- Skip searing the meat.
- Place frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker.
- Pour in beef stock around the roast.
- Add in 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.
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.
- Cook your Pot Roast for 20 minutes LESS than total indicated time. So for a 3 pound fresh roast, cook on 40 minutes on high pressure .
- Allow pressure to release naturally for 10 minutes.
- Add potatoes and carrots to pressure cooker.
- Seal pressure cooker and cook for high on 20 minutes.
- Allow pressure to release for at least 10 minutes naturally, do quick release of any remaining pressure, and then serve.
- If you would like to skip the step of adding vegetables mid-cooking, add in large red potatoes and thick chunks of carrots and cook with the beef roast for the entire time allotted.
- If you would like firmer vegetables, I would cook the roast for 50 minutes, and then allow pressure to release. Add in carrots and potatoes and cook on high for 10 minutes. Still be sure to let pressure release naturally though!
What is the best cut of meat for Pot Roast?
Because Pot Roast cooks for a longer period of time, it is the perfect time to use tougher cuts of beef.
The following make great cuts of beef for pot roast:
- Chuck Roast
- Brisket
- Round Roast
My favorite cut of beef is a chuck roast for pot roast.
More Instant Pot Comfort Food Recipes
- Pressure Cooker French Dip Sandwiches
- Instant Pot Chili
- Instant Pot Beef and Barley Soup
- Instant Pot Mac and Cheese
- Instant Pot Lasagna
Instant Pot Roast Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Instant Pot Pot Roast
Ingredients
- 1/2 tablespoon oil
- 3 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- 1/4 cup prepared horseradish
- 4 cups beef stock
- 3 pounds potatoes quartered
- 1 pound carrots peeled and cut into 2 inch chunks
Instructions
Cooking a Fresh Pot Roast (Thawed)
- Season roast with salt and pepper liberally.
- Turn the pressure cooker to saute. Once hot, ad in the oil. Sear meat on all sides, 3-4 minutes per side. Remove meat from inner pot.
- Pour in beef broth and scrape up any browned bits on bottom of instant pot.
- Add roast back into pressure cooker, along with the onion powder, garlic and horseradish.
- Cook on high pressure for 20 minutes per pound.
- When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
For Frozen Pot Roast
- Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in inner pot of pressure cooker.
- Cook on high pressure for 30 minutes per pound.
- When cook time has elapsed, allow for pressure to release for 10-20 minutes.
Pot Roast with Carrots and Potatoes
- Sear the meat as directed if using a fresh roast.
- Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for 40 minutes on high pressure for FRESH 3 pound Pot Roast or 70 minutes on high pressure for FROZEN 3 pound roast)
- Allow pressure to release naturally for 10 minutes.
- Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes.
- Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.
To Make Pressure Cooker Pot Roast, You May Need
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Kristen Chidsey
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I made this instant pot roast recipe for the first time last night and it was excellent! The only things I wish I had done was to better anticipate how much time it takes the Instant Pot to heat up (about 10 excruciating minutes x2 cycles) and I think the recipe could’ve been a little richer. I think I’ll try adding wine next time. Thanks for the recipe!
I am so glad you enjoyed so much! As with all instant pot recipes, you must account for time to come to pressure–that is noted in the recipe card under pressure time. Sometimes it is does not seem so instant.
I prepared your Instant Pot Pot Roast few days ago. Only two words: ABSOLUTELY DELICIOUS!
I didn’t know about your “secret ingredient” (horseradish), which was a pleasant surprise for both my wife and me. My wife loved your recipe, whose taste reminded her of some Beef Roast her own mother (who died at 91) often prepared, if not almost every Sunday. Well…, I am very glad that I had found your internet site. Your recipes and techniques are clear and very well explained, along with pictures etc. The winter around here can be tough, some times, and recipes like yours help to get through! Thank you!
Oh I love hearing how much you and your wife enjoyed this pot roast! I hope it does make your winter a bit brighter! Take care and I hope you find many more recipes to enjoy!
Made this tonight for dinner. Left out the horseradish bc I had vocal cord surgery and I can’t have anything with it. It was great. My kids and husband were so happy. Thank you for sharing and allowing me to make a delish quick dinner and take a 1.5 hour nap before the kids came home from school!!!
I am so glad you and your family were able to enjoy! I hope your recovery goes smoothly 😘
Your directions state 20 minutes per pound for thawed roast with a npr of 10 minutes? However, when adding potatoes and carrots your directions state 40 minutes? that is equivalent to a 2 pound roast plus the npr of 10 minutes? Which is it?
Hi Pam! The recipe was written for 3 pou d pot roast. For a 2 pound, I would set to 30 minutes, followed by npr and then add carrots and potatoes and cook for 10 minutes on high pressure.
Hi Kristen – My wife and I are in our mid 60’s and learning that the Instant Pot can be a real labor saver especially when cooking just for two. She is a certified chef and set in her ways, but slowly seeing that traditional chefery can be improved upon with innovation.
For a 3# frozen beef pot roast, I would think I should reduce the beef stock in half from 4 cups to 2. Would that be a safe assumption?
Love your informational column!
Hi Rick! You can certainly reduce the liquid to 2 cups. I love using more liquid to keep this really moist and tender, but if you would prefer to cut the liquid in half you can do so.
Great! We kind of got freaked out when we cooked some boneless beef ribs that had been marinating all day in a brown sugar mixture. We added a can of Coke to the pot, which we always do. But we had twice as many ribs this time. When we released the pressure, it was like Mount Vesuvius with an eruption of sticky white foam coming out of the pressure release! So we are trying to be careful not putting in too much liquid.
Thanks again, Kristen!