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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Usually I put my beef roast in a crockpot with hidden valley ranch seasoning with a stick of butter. I’m really wanting to try the horseradish. Do you think I can just add it to my usually way? And can I use butter instead of broth?
Hi Becky! You can certainly add in the hidden valley ranch packet, but you will still need the broth for the Instant Pot to reach pressure. 1 cup for 6 quart, 1.5 cups for 8 quart. As for the butter, you can slice up and top your roast with, but it will not count as the liquid needed for pressure to be reached–hope that makes sense 🙂
I’ve only tried a few recipes in my instant pot and unfortunately they weren’t great. After making your roast, i’m Hooked! Thank you!
Oh Wendy, that makes me so happy!! I test and retest to give the best recipes.
Was this supposed to come out shreddable? I followed this recipe with a 2lb round roast, seared, cooked for 20, added carrots and potatoes, and cooked for another 20 with a 15 min natural release. The vegetables came out perfect but the beef was so tough it was inedible!
Hi Thomas. I am sorry your meat was not as tender as you were desiring. A few things that may have caused that issue: I recommend chuck roast for the most tender pot roast. If you used a different cut of beef, this could be the issue. The 2nd thing is that if you did a quick pressure release before adding vegetables, that may have caused your meat to seize up.
Mine is cooking now…but all our store had were 2 separate pieces of meat…both about 1.7 lbs. I seared them both…added broth, horseradish, onion powder and garlic…I held the potatoes and carrots out. How long would you cook it? I have it set on high pressure cook. I estimated 67 min? But I need to stop it around 47 min to add carrots and potatoes? I’m struggling with times b/c it was 2 separate roasts…not sure if I should minimize my times? Thoughts? Sorry for the long note/question…also…it smells awesome so far!!!
Hi Matt! I base the cook time on the largest piece of meat. I cook for 20 minutes per pound. So if the largest piece is 3 pounds, it would be a total cook time for 60 minutes. If 2 pounds, it would be a total of 40 minutes. You can add potatoes 10-20 minutes before the total cook time. I hope that helps.
I made this with fresh chuck roast, carrots and potatoes. It was fantastic! Thank you for the recipe, it is a keeper.
I am so glad you enjoyed Cee Cee!! Thank you for taking the time to leave a review 🙂
Thank you for the recipe. I’m not a fan of horseradish. Is the flavor distinctive after cooking the roast in it?
Hi Ramona! The horseradish does add flavor and help to tenderize the meat. That said, my kids eat and love this roast and would never eat horseradish willingly on something. I think you will be fine as it is a milder flavor once cooked, but you can cut in half and up the garlic for flavor.
Hi – I made this recipe today. It’s the first in my brand-new IP. I made just the roast only, not the veggies, since I want to freeze it for meals. It was easy and turned out well. Next time I’ll add more seasoning. Question: I don’t understand why the beef broth is needed in an IP. Sure, in a crock pot it makes sense. I don’t understand why in an IP…or why so much, if maybe just a little bit is beneficial. Could you explain? Thanks!
Hi Cheryl! Welcome to the world of Instant Pot 🙂 For all electric pressure cookers you MUST have thin liquid in order for pressure to be reached and maintained. You need at least 1 cup for 6 quart models and 1.5 cups for 8 quart models. You may want to read Instant Pot 101 to familiarize yourself a bit or sign up for my Instant Pot Secret Emails with free tips to help you master the IP 🙂
This was very tasty, but not as flavorful as I had hoped. Next time, I think I will either add more horseradish and seasonings or try it in the slow cooker to get more flavor cooked in. Thank you for the recipe!
I am sorry this lacked the flavor you desired. I would increase the horseradish and be sure to use high quality beef stock next time 🙂 But the slow cooker pot roast with horseradish is delicious as well!
I make my own beef stock but will take that to heart. Thanks again.
Well, I am sure that is delicious Judy 🙂
Do you use the rack after you sear your roast?
Hi Tina! For this recipe, the rack is not necessary and I really like to have my pot roast in the broth for more flavor.