This Instant Pot Pot Roast recipe results in the best pot roast ever! Made with only a handful of ingredients, the Instant Pot creates an amazingly tender and flavorful pot roast that is served alongside perfectly cooked potatoes and carrots for a family-favorite recipe made fast!
This is the top-rated recipe for Instant Pot Pot Roast and happens to be one of my most popular Instant Pot Recipes. Inspired by my Papa's famous recipe for Slow Cooker Pot Roast, this is simply the best pot roast recipe. PERIOD.
why you'll love Instant Pot Pot Roast
- Simple and Fast. This recipe for instant pot beef roast is made with only 5 key ingredients and in a fraction of the time of classic pot roast recipes. It puts a flavorful dinner on the table with minimal effort and quickly!
- Works with Frozen Pot Roast. Because of how fast the Instant Pot heats up, you can safely cook a frozen beef roast in the Instant Pot.
- Unbelievably Tender and Flavorful. My Papa's secret ingredient to achieving the BEST pot roast was to add horseradish. Just like in my recipes for Instant Pot Beef Stew and Vegetable Beef Soup, the horseradish is key to tenderizing the pot roast and adding a subtle, irresistible flavor.
- Perfectly Cooked Vegetables. This recipe for Instant Pot Pot Roast, just like my recipe for Instant Pot Corned Beef and Cabbage, includes directions for a two-step cooking process to keep the potatoes and carrots from becoming overcooked. No mushy vegetables here!
Notes on Ingredients
- Chuck Roast: For a tender roast, you want to select a cut of beef that is well-marbled, like a chuck roast. A round roast or brisket will work, but won't be as tender. Chuck roast is always my preferred choice when making pot roast.
- Beef Broth: Use low-sodium beef broth or stock to control the sodium content.
- Horseradish: Use prepared horseradish, not horseradish sauce. Prepared horseradish comes in a jar in the refrigerated section of the grocery store (usually by deli meat), and is simply grated horseradish, water, vinegar, and salt.
- Seasonings: Because the horseradish packs such a punch of flavor, you don't need more than garlic, salt, and pepper to round out the flavors in this Instant Pot Pot Roast recipe.
- Potatoes: You can use any potato you like. Russet, red, Yukon Gold, or baby potatoes. They all work great and help to round out this pot roast dinner.
- Carrots: Use baby carrots or whole carrots that have been peeled and chopped.
How To The Best Pot Roast in the Instant Pot
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
Step One: Sear Pot Roast. Using the saute function to sear the meat will help to seal in the juices of the roast and add a bit of texture to the final product. While you technically don't have to sear the meat, if you have a few extra minutes, it is worth the extra step to sear your chuck roast before pressure cooking.
Step Two: Deglaze the Inner Pot. Anytime you sear ANYTHING in the inner pot, it is crucial to scrape up any browned bits off the bottom of the inner pot. This will allow pressure to build appropriately and prevent a burn notice from occurring. For this pot roast recipe, I find it is best to remove the seared beef from the inner pot, add in about ½ cup of the beef broth, and use a spatula or wooden spoon to scrape up the browned bits on the bottom of the inner pot.
Step Three: Layer Ingredients. Add the seared roast back to the inner pot. Pour in the rest of the beef broth and then sprinkle with additional salt, pepper, and onion powder. Top the roast with minced garlic and horseradish.
Step Four: Pressure Cook. Chuck roast needs to be cooked on high pressure for 20 minutes per pound. It is also crucial you let the pressure release naturally for at least 10 minutes after pressure cooking, as this will help ensure the roast stays super tender and does not seize up. Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. That means just leave the instant pot alone for at least 10 minutes and do not try to do a quick release of any pressure. Do not ignore this advice. If you quickly release pressure, your meat will likely become tough.
Step Five: Rest Beef. Anytime you cook beef, it is a good idea to let the meat rest after cooking. This allows the juices to redistribute through the beef, ensuring every bite is juicy and flavorful. While the pot roast is resting, use that time to cook the potatoes and carrots.
Step Six: Cook Potatoes and Carrots. For a complete meal, potatoes and carrots always pair perfectly with a tender pot roast. However, 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. Instead, it is best to cook your potatoes and carrots AFTER the roast has cooked when the meat is resting.
Step Seven: Serve. Slice the rested roast beef and serve the pot roast with the vegetables and cooking liquids.
Instant Pot Pot Roast Video
If you learn better through video, watch my video below where I walk you through how to make pot roast using your instant pot.
Storage Instructions
- Refrigerate: Store any leftover pot roast with the leftover cooking liquid in a sealed container for up to 3-4 days in the refrigerator. The liquid will help keep the meat from drying out. Leftover potatoes and carrots can be stored with the leftover meat as well.
- Freeze: Allow the pot roast and vegetables to cool fully. Transfer to a freezer-safe container, leaving 1 inch of space for expansion. Freeze for up to 3 months.
- Reheat: If needed, thaw overnight in the refrigerator. For best results, place the leftovers in a baking dish, covered with foil, and bake at 350 degrees F for 20-30 minutes to warm through. Alternatively, place the pot roast in a heat-safe bowl, cover with a damp paper towel, and heat in 60-second intervals in the microwave until warmed through.
How to Make Gravy
Chuck roast is always my preferred choice when making pot roast, as it is well-marbled and will yield tender results. A round roast or brisket will work, but won't produce pot roast as tender as when using a chuck roast.
You can easily prepare a pot roast using a frozen chuck roast when cooking in the Instant Pot. Unlike slow cookers, the Instant Pot will get hot enough in a short amount of time to safely cook frozen meat. Skip searing the meat, as you can not sear a frozen cut of meat. Place the frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker. Pour in beef stock around the roast, then top the roast with horseradish. Cook on high pressure for 30 minutes per pound.
Yes! Cut your chuck roast into large 2-inch chunks. Sear as directed and cook for 20 minutes on high pressure with a full natural pressure release.
While I find that this Instant Pot Pot Roast is so flavorful and juicy, there is no need for gravy, you certainly can prepare gravy using the remaining cooking liquid. And you can do this right inside your Instant Pot! Yay for one-pot meals! After cooking the roast and vegetables, strain off the cooking liquid. Turn the Instant Pot to saute and let heat up. Add 2 tablespoons of butter to the inner pot and let melt. Once the butter is melted, add in 2 tablespoons of flour and whisk together, to form a roux.
Let the flour mixture cook for 30 seconds and then slowly whisk in 1 to 2 cups of the strained liquid. Cook, whisking constantly until the mixture is thickened.
More Instant Pot Beef Recipes
- Instant Pot French Dip Sandwiches
- Instant Pot Chili
- Instant Pot Beef and Barley Soup
- Instant Pot Italian Beef
- Instant Pot Lasagna
- Instant Pot Mississippi Pot Roast
If you enjoyed this easy recipe for Instant Pot Pot Roast, please be sure to leave a comment and review below!
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 NOT horseradish sauce
- 4 cups low-sodium beef stock
- 3 pounds potatoes cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch chunks
For Optional Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
Pot Roast Directions
- Turn the pressure cooker to saute, add the oil, and let heat.
- While the oil is heating, season the roast with salt and pepper liberally on both sides. Once seasoned, add the roast to the heated oil and sear the meat on all sides, 3-4 minutes per side. Once the meat is browned, remove it from the inner pot. And turn the Instant Pot off.
- Pour in about ½ cup of the beef broth and scrape up any browned bits on the bottom of the inner pot. This will prevent a burn notice from happening--so don't skip this step.
- Add roast back into the pressure cooker, along with the remaining beef broth. Sprinkle with onion powder and a pinch of salt and pepper. Top the roast with minced garlic and horseradish.
- Place the lid on the pressure cooker, being sure the vent knob is pointed toward sealed. Set the cooking time by hitting the manual or pressure cook button, and set it to cook on high pressure for 20 minutes per pound. Once the cooking time has elapsed, allow for pressure to release for at least 10 minutes.
- Once the pressure has been released, open the inner pot and remove the roast, and place it on a cutting board or platter. Tent with foil and let rest for 10-15 minutes before cutting.
Adding Carrots and Vegetables
- If cooking carrots and potatoes, add them to the inner pot after you remove the beef from the pressure cooker. Close the lid and cook on high pressure for 5 minutes for just tender vegetables or 10 minutes for softer potatoes and carrots.
- Once the cooking time has elapsed, let the pressure release for 5 minutes and then do a quick release of pressure. Serve the potatoes, carrots, and roast with the cooking liquid.
Gravy (optional)
- After the roast and vegetables are cooked, strain the cooking liquid from the inner pot and then return the inner pot to the instant pot.
- Turn the Instant Pot to saute and add 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 1-2 cups of the leftover cooking liquid, whisking well. Let bubble and thicken for several minutes, whisking constantly. Serve with pot roast and vegetables.
Equipment Needed
Notes
Nutrition
This recipe was originally published in 2018 and updated in 2023.
Pollie T
Amazing!!! We loved it! I have made pot roast for decades. However, this is the most tender, melt in your mouth pot roast I have ever tasted. Who knew the secret ingredient prepared horseradish would tenderize the beef. Thank you for this delicious recipe.
Kristen Chidsey
I love hearing how much you enjoyed Pollie! Thanks for sharing!
Kim
Hi there! I cannot find anything to answer this question online - if I am doing potatoes and carrots with it, what would you recommend for frozen ones? I have 16oz each of frozen baby carrots and frozen baby potatoes that I have got to get out of my dang freezer, I just don't know what changes to make to the recipe process, if any!
Also I see that you've been responding to comments two and a half years after the post - I SO appreciate that. Excited to make this!
Kristen Chidsey
Hi Kim! Frozen veggies are precooked. I would recommend only cooking 5 minutes. So cook the pot roast for 55 minutes and let pressure release and then add veggies and do 5 minutes. Enjoy
Maryanne N
I did it from frozen tonight with a rump roast and it was so flavourful and tender. It sliced so nicely. This is a fabulous recipe.
pam
WOW JUST WOW !!!!! last minute decisionon sat afternoon [ whats for dinner ?] . grabbed 6lbs of frozen pot roast and added 1 onion , fresh garlic, 2 bay leaves , 4 cup broth salt&pepper, and the addition of horseradish [makes all the difference] ,put in for 90 min, added pot ,carrots, onions for 20 min on rack and in 2 hrs had a FANTASTIC , BEST EVER POT ROAST. slightly thickened the ajus and made roast beef sand on sunday with left overs . this recipe is a KEEPER
Kristen Chidsey
YAY! I love hearing you enjoyed so much Pam! Thanks for sharing!
maggie mooks
This was so so so good! There we no left overs:) It was so nice to cook a dinner while out playing on a sunny Sunday! Thanks!
Eric
Hi! Any changes recommended for Rump roast? Thanks!
Kristen Chidsey
Hi Eric. For rump roast to get tender, I suggest cutting into 2 to 3 inch cubes and then cooking for 40 minutes on high pressure. Allow pressure to release naturally and then add veggies. Enjoy
ClairBrock
Loved this! After the cook time, I strained the broth and made delicious gravy. Definitely a recipe keeper for me. Thanks!
zellko
Just got my Instant Pot. Tried this tonight with a frozen rump roast. Wonderful! This is a game changer for anyone with a freezer full of meat. I seared mine after all cooking was done in a cast iron skillet with a splash of Kitchen Bouquet on sides. Then I drained the carrots and potatoes and put them in the skillet around the roast. Made gravy in the pot. Best roast ever without the 2 day ahead planning needed. Thanks!
Kristen Chidsey
I am so happy to hear you loved this so much!
Badnonnie
Thanks for the 10 minutes per pound tip!! Dumb question... I'm thinking this.. of course.. will also work for corned beef?? Going to try cooking for full time minus only 10 minutes then adding in cabbage, potatoes and carrots.
Kristen Chidsey
I recommend cooking corned beef longer. Here is my recipe for Instant Pot Corned Beef
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!
Kristen Chidsey
So glad you enjoyed so much!
Kristen Chidsey
Thanks for sharing your review Ellen! So happy to hear you enjoyed!
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.
Thesa
Hi! In your recipe, I am reading that it is cooked for 20 minutes per pound, but in the comments I’m reading people did 10 minutes per pound. Am I missing something? I am making this tonight, and I want to make sure I get that timing correct. Thanks! I’m excited to enjoy this!
Kristen Chidsey
Hi Thesa! This recipe is for 20 minutes per pound. You may have seen people referring to 10 minutes for cooking the vegetables. I hope you enjoy!
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