Instant Pot Pot Roast is simply the easiest, tastiest way to prepare pot roast. This recipe for Instant Pot Pot Roast creates an amazingly tender and flavorful pot roast that is served with potatoes and carrots for a family favorite comfort food recipe--made fast!
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. This is sure to become your go-to recipe for Instant Pot Roast.
Instant Pot Pot Roast
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, but it also helps to make it incredibly flavorful--so much better than any other pot roast I have ever had.
I decided to turn my Slow Cooker Pot Roast into Pressure Cooker Pot Roast.
This method for cooking a pot roast in the instant pot 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 scrape up any browned bits on the 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
- 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 the 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, then do a 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, keeping in mind the vegetables will get super soft.
- 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 the 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, with my favorite cut of beef is a chuck roast for pot roast.
- Chuck Roast
- Brisket
- Round 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 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 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, add 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 the 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 the 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 roast as directed, if desired.
- Add beef broth, salt, pepper, onion powder, garlic, and horseradish into the 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).
- Once cook time has elapsed, allow the pressure to release naturally for 10 minutes.
- Open the instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes, or for 10 minutes for less tender vegetables.
- Allow the pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.
Equipment Needed
Notes
- Strain the leftover broth out of the inner 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 2-3 cups of the leftover cooking liquid, whisking well.
- Let bubble and thicken for several minutes.
- Alternatively, you can remove the roast, potatoes, and carrots and then turn the instant pot to saute and let the leftover broth come to a boil. Whisk together ¼ cup cornstarch with ¼ cup water and then whisk into the liquid and let thicken.
Nutrition
Ellen Tresidder
I made this last night pretty much as directed. The beef came out tender and the veggies were perfectly cooked. I had a two pound roast so cooked it for twenty minuets with large sliced onion (used 3 cups of broth, maybe 1.5-2 cups would’ve been better), let it vent, then opened and put in parsnips (instead of potatoes, yum) and carrots. Put it back on for another twenty minutes and let the pot sit for ten. Opened, took out the roast and veggies and then thickened the gravy and added in some cooked mushrooms and peas. Yummy dinner, thanks!
TERRI Diane Mccarty
I just bought my insta pot .Im starting with a 3lb roast, im wondering if i leave the horseradish out , wilk it still be good .
Kristen Chidsey
Hi Terri. The horseradish not only adds flavor, but also helps to tenderize the meat. However, if you leave it out, it will still be tasty. Enjoy
Kerrie
I was thinking of cooking my pot roast in the Instant Pot using your slow cooker conversion instructions. Have you done this before, and do you have a preference as to which is best (if cook time weren’t an issue)?
Kristen Chidsey
Hi Kerrie! To be perfectly honest, I MUCH prefer making Instant Pot Pot Roast over using the slow cooker function on the instant pot.
Ula
We’re iced in by weather, snow is falling, it’s Valentine’s Day and my lobster didn’t arrive in time for our grand dinner. (Conditions are so bad, it might not get here before the end of next week.) But I had a frozen hunk of meat and this recipe did it and this chilly Valentine’s Day justice, and then some. The only changes I made involved cleaning out my vegetable bin, so the last ten minutes I added hunks of yellow squash, chunks of fennel bulb, and a chopped, seeded tomato with the carrots and potatoes. I strained the sauce and made gravy as directed. Heated up some frozen dinner rolls and this meal was perfect for a cold, cold night. It was so good my husband said he preferred it to lobster!
Kristen Chidsey
Preferred to lobster--that is a huge compliment. So glad you enjoyed! And stay warm and safe!
Amy
Can you use sirlon tip roast?
Kristen Chidsey
Hi Amy! Sirloin tip roast will be tougher, but it can work. I would recommend cutting the roast into 3-inch chunks and then cook for 30 minutes on high pressure with full natural pressure release.
Lori VDB
Quick question. Does the horseradish make it spicy? I've made the mississippi version which has some heat so my husband doesn't care for it. Would this recipe have heat or can I just leave it out?
Kristen Chidsey
Hi Lori! The spice level is nowhere near that of the Missippi Pot Roast. The horseradish helps tenderize and give it tang. If you are worried about overwhelming the flavor, use half the horseradish. I hope you and your husband enjoy!
Jay
The ingredients list says Beef Stock but all of your instructions reference Beef Broth. I'd like to make this recipe but my local supermarket sells both beef stock and broth. Which one which I use?
Kristen Chidsey
You can use either Jay! Stock is a bit richer, but broth works exactly the same.
Rosie Zatkulak
Adding onions okay? Timing and size to cut up onions?
Kristen Chidsey
Hi Rosie! Yes, feel free to add 1-2 onions, chunked in large chunks. I would add along with the meat for flavor or with the vegetables if you want them to have some bite.
Autumn Hardie
I got an almost four lb beef roast at our local grocery store this week for a great price. Normally, I would put this in the slow cooker for ten hours on high, but today, I just decided to try it in the Crockpot Express pressure cooker so my husband can take some for his lunch tomorrow. This is a game changer for me. I just thought to do the pressure cooker two and a quarter hours ago and here we are with dinner on the table and enough for leftovers. I did leave out the horseradish because I didn't have any and didn't want to run to the store in the middle of a snowstorm, but it turned out absolutely great anyway. I also added a pack of fresh chopped mushrooms and a can of diced tomatoes using the cook the vegetables for the last twenty minute method. Keeping this for cooking going forward. Thanks!
Autumn Hardie
I meant to say ten hours on low. It would be cooked to a crisp at ten hours on high. 🙂 LOL
Corliss
I've avoided eye round roast for years because when I was growing up, my mother always managed to turn it into shoe leather, but it was on sale last week, so I took a chance. So glad I did! This is the first time I've ever had this cut come out tender! Mine was only partially frozen, so I probably could have shortened the cook time by 5 minutes per pound, since it was closer to well done than I like, but wow, I am sold. Adding it to our rotation for sure.
Diana Tabor
Do you have to cut the roast into smaller sections to cook, or are you able to put the whole roast in?
Kristen Chidsey
I place mine in whole with great results.