Instant Pot Pot Roast

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

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

4.75 from 203 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 1 hour

Pressure Time: 25 minutes

Total Time: 1 hour 30 minutes

Servings: 10

Calories: 366kcal

Author: Kristen Chidsey

Ingredients

• 1/2 tablespoon oil1/2 tablespoon oil
• 3 pound chuck roast3 pound chuck roast
• 1 teaspoon kosher salt1 teaspoon kosher salt
• 1 teaspoon black pepper1 teaspoon black pepper
• 1 teaspoon onion powder1 teaspoon onion powder
• 1 tablespoon minced garlic1 tablespoon minced garlic
• 1/4 cup prepared horseradish1/4 cup prepared horseradish
• 4 cups beef stock4 cups beef stock
• 3 pounds potatoes quartered3 pounds potatoes quartered
• 1 pound carrots peeled and cut into 2 inch chunks1 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 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 ithe nner 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
• 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.  

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Nutrition

Calories: 366kcal | Carbohydrates: 23g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 603mg | Potassium: 1351mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7595IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 7.7mg

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