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Instant Pot Pot Roast

Beef· Instant Pot· Real Food

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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. 

Shredded Chuck Roast with Potatoes and Carrots on white platter next to Instant Pot

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

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

Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.
4.88 from 16 votes
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Instant Pot Pot Roast

A tender beef pot roast made in the pressure cooker with potatoes and carrots. 

Course Main Course
Cuisine American
Keyword Instant Pot Pot Roast, Pressure Cooker Pot Roast
Prep Time 5 minutes
Cook Time 1 hour
Pressure Time 25 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 366 kcal

Ingredients

  • 1/2 tablespoon oil
  • 1 3 lb 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)

  1. Season roast with salt and pepper liberally. 

  2. 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. 

  3. Pour in beef broth and scrape up any browned bits on bottom of instant pot. 

  4. Add roast back into pressure cooker, along with the onion powder, garlic and horseradish.

  5. Cook on high pressure for 20 minutes per pound. 

  6. When the cook time has elapsed, allow for pressure to release for 10-20 minutes. 

For Frozen Pot Roast

  1. Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in inner pot of pressure cooker. 

  2. Cook on high pressure for 30 minutes per pound. 

  3. When cook time has elapsed, allow for pressure to release for 10-20 minutes. 

Pot Roast with Carrots and Potatoes

  1. Sear the meat as directed if using a fresh roast. 

  2. 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)

  3. Allow pressure to release naturally for 10 minutes. 

  4. Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes. 

  5. Allow pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.  

Nutrition Facts
Instant Pot Pot Roast
Amount Per Serving
Calories 366 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 603mg 25%
Potassium 1351mg 39%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 32g 64%
Vitamin A 151.9%
Vitamin C 24.2%
Calcium 9.1%
Iron 42.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

To Make Pressure Cooker Pot Roast, You May Need

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Comments


  3. Usually my kids aren’t big fans of carrots. But since the carrots in this took on the flavor of the meat, they loved them! This recipe seemed too easy to taste so good. Definitely will be becoming a staple of our recipe rotations.

    Reply


  4. I followed your basic recipe, but jazzed it up with what i had on hand. OH MY!!! BEST pot roast i have ever made!

    I had to defrost my 3.5 lb. Chuck Roast a bit in the microwave so that I could cut it in half to fit in my 6 Qt Instant Pot. 4 cups of beef broth, 1 packet of Lipton onion soup mix, tsp salt, a couple of healthy dashes of pepper, 2 tsp of minced garlic (i buy the kind in the jar from Spice World), a tablespoon of Worcestershire sauce, sprinkling of dried parsley.
    I cooked the roast per your recommendation of 30 min/lb from frozen and 20 min NPR. ABSOLUTELY DELICIOUS!!! So tender! I will never go back to the crock pot for roast again!

    Reply

  5. How do you make prepared horseradish? Or do you buy it?
    I have never used it, hence the questions.

    Thank ,
    Michelle N.

    Reply

    • Yes, the notes walked you through that process–
      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.

      Enjoy!!!

      Reply


  13. What a great recipe, thank you for sharing! This was our first meal in our Instant Pot and we’ll definitely be making it again!

    Reply


  14. I tried this pot roast recipe it it was fantastic. Just made 1 change, I added 2 pouches of onion soup mix into the broth. And when it was all done i removed all ingredients, roast, potatoes and carrots from pot put the insta pot to sauté added a mixture of corn starch and cold water to make a great gravy. The family loved it.
    Will definitely be trying this one again.👍

    Reply


  15. This was my 4th recipe in the InstantPot I received for Christmas. I cannot say how amazing this was! I used to make a Pot Roast years ago that had horseradish in it and I forgot all about it until I read this recipe today. It was my Dad’s favorite Pot Roast. This was hands down the best I’ve made in 45 years! I searched for a recipe using Lipton Onion Soup mix and this came up so I tweeked it a little. I had. 2 1/2 pound bottom round. Seasoned and browned in garlic infused olive oil. When browned added 1 large onion quartered, a package of beef onion soup mix in 3 cups hot water and a tablespoon of Kitchen Bouquet. I spread the horseradish on top of the meat and poured the soup around the meat. I sealed the pot and cooked 40 minutes. Released the steam, added a package of baby carrots and cooked 13 minutes more under pressure. When the steam was released the 2nd time I thickened the broth with 2 tablespoons of corn starch mixed in a quarter cup of water and brought to a boil on sauté. Served with mashed potatoes. This is my new go to Pot Roast!! Thank you!!

    Reply


  16. First actual meal I made in the IP. While the roast cooked perfectly, the potatoes and carrots were VERY overcooked and they were even added later like the directions say. Not sure if I should lessen the cook time to 15 instead of 20 or do the quick release earlier next time?

    Reply

    • Hi Alena!

      I am sorry that you found your vegetables to be overcooked. In the future 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! Hope that helps!

      Reply


  17. This was fantastic! I oiled and rubbed my roast with salt & seasonings the night before..seared it well and IPotted for 60 mins for my 3.70lb roast with natural release. I was lazy and used 3 cans of beef consume, grated garlic clove and 2 tbsp onion flakes with the horseradish. Crazy great ..ultimate french dip base. Your addition of the horseradish is genius. Thanks for posting!

    Reply


  18. this recipe corrects what i learned the hard way NOT to do: cook the veggies at the same time with the beef. i do prefer to thaw my meat overnight and season it an hour or so before cooking it. i also love pearl onions (fresh or frozen). i also throw in a fresh sprig or two of whatever herbs i have on hand, preferably thyme, rosemary and/or tarragon (tarragon can be a bit overpowering so be careful). i keep a chuck roast or three in my deep freeze specifically for pot roast and beef stew.

    Reply

  19. Wow! I’ve cooking 2 -3 pound roasts. That would take 2 hours!! I could cook it in the oven that long! I thought this was supposed to be an “instant” pot! If my roasts are not frozen would it take less time?

    Reply

    • Hi Katrina! If you are cooking both roasts together (which I am not sure would fit in the pressure cooker) the cook time would be based on the weight of the largest roast not the combined weight. So for 3 pound roast you would cook for 20 minutes per pound if defrosted or 30 minutes per pound if frozen. And yes, the Instant Pot does make SOME things much faster, but not everything.

      Reply


  20. Thanks for a great recipe! I’m still on the IP learning curve, so it took me longer than I thought – still not used to guessing at time to pressurize or release. I used 3 lb. chuck roast & cooked for 55 min. Then added small red potatoes & 2 inch carrots for 10 more minutes & “doneness” was perfect. Added cold water/ corn starch to liquid for a flavorful gravy. I did add a quartered small Vidalia onion. I thought the horseradish flavor would be more pronounced. We added more at the table. Next time, I think I’ll add more herbs as others suggested.

    Reply

  21. I love horseradish, but my wife doesn’t care for it. I assume the characteristic pungency is not noticeable in the final dish? I would love to still add it for the flavor and tenderizing qualities, but I also have a toddler who won’t eat the roast if she detects the spiciness, so I am trying to be cautious.

    Reply

    • Hi David! I have 2 picky eaters at my house and they love this pot roast–the horseradish flavor does not overtake this roast at all. If you are worried, just use less, but I really think they won’t notice that pungent kick at the end.

      Reply


  22. Absolutely delicious. Made it just like the recipe states without changes. Love the horseradish. Definately adds another layer of taste. Simple and easy. This would be great for those new to instant pot cooking. Recommend trying this one

    Reply

  24. How long do the leftovers last? I followed your recipe perfectly and it was delicious the day of. He served himself some leftovers yesterday and said the meat tasted “funky”. He won’t give me a better description. I just want to determine if it doesn’t last for days or if it was simply meat that was going bad too soon before I cooked it?

    Reply

    • Hi Tricia! I am glad you enjoyed the pot roast the night it was prepared. As for leftovers, they should last 3-4 days safely. It may have been that your meat was going bad. Sorry about that!

      Reply


  25. I wanted to tell you. This was my first pot roast in my Instant pot adventure. These day I normally cook Weight Watcher type foods but my dear husband was raised on a cattle ranch. Need I say more. He loves meat and potato meals.! He loved it! I did add the Lipton soup packet in addition like some. Next time I need to cut the time on my veggies. They were a bit too soft. I loved them anyway. It was delicious!

    Reply

  26. I plan to make this to serve when our church provides dinner for women and children in crisis. I have an 8 qt Instant Pot. It can handle double the meat. If I double the meat, should I increase the amount of garlic, horseradish, etc? I presume that 4 cups of beef stock would still be a good amount.

    Reply

    • Hi Judith! What a wonderful service you provide. If I were to double the meat, I would certainly double the horseradish and garlic. The 4 cups of broth will be enough to cook the roast, but I would prefer extra liquid added to keep the roast juicy, but that is up to you! Enjoy!

      Reply


  27. So, I made this tonight roast tonight with a FROZEN English Cross Rib roast, with some slight differences in the cooking liquid. It was DELICIOUS and best part was that I didn’t have to remember to take the meat out of the freezer to thaw overnight. I used everything in the cooking liquid with the following additions/deletions…..
    I omitted the salt and onion powder and used Lipton Onion Soup mix instead.
    I used about 1 tsp of granulated garlic powder instead of the fresh ( I have a hard time with fresh garlic…tummy upset!) I added a generous shake of Worcestershire sauce (aka: “Shaky Shaky…my grandpa called it that!).
    I also added a tablespoon or so on “Tones” Beef Soup base. ( I LOVE this stuff…adds a great beefy flavour without that fake boullion flavour. I have to buy it in the U.S. [I’m Canadian and we don’t have this product here] but you could likely use Knorr or something similar…. the chicken one is awesome too). I wanted to beef up (pardon the pun) the beefy flavour since it uses 4 cups of beef broth.
    I also added a squeeze of ketchup. ( My secret ingredient to the best gravy every time!)
    I cooked my roast for 30 minutes/pound as directed… however, ( Stacey-haha) I did add the potatoes in the final 20 minute. Next time, I wont do that. It added too much time to the cooking and the potatoes were way too soft for my liking…. plus I am not a fan of potatoes cooked with pot roast…everything all tastes alike.
    DEFINITELY use the horseradish…. it doesn’t taste like it in the sauce but adds a great tang to the sauce. Trust me on this one…. even if you don’t like horseradish, you won’t be able to tell it is in there! My kids sure didn’t!!!! 😉
    Warning, it isn’t the prettiest looking thing, so I wouldn’t want to present it to be carved at the dinner table, but like most thing it’s what is on the inside that counts, not the pretty outside!
    I belong to a fb group for new Instant Pot users to post recipes we have tried and recommend, and this frozen method was shared tonight! I can’t wait to browse your other recipes.

    Reply

  28. I separate the pot roasts by section as indicated on the meat and then put them in the freezer. I buy 2 or 3 chuck roasts when I grocery shop. By separating the pot roasts, I get more browning surface when cooking and thus more flavor. This also allows more pieces of meat in the instant pot if planning for leftovers. Thanks for the horseradish tip it is very delicious.

    Reply

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