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.
Casey T
Hi! I’ve made this twice now! First time was so freaking good, I made it again. Followed the directions exactly. Meat was one pound heavier this time (3.25lbs v 2.25) so increased cook time by 20 min (60min total + 10/15 min slow release). Second attempt meat ended up being dry, and the veggies, cooked separately as the first time, were super mushy. Potatoes were even slightly larger (small, but not tiny) this time. What did I do wrong…. I am sad bc I love love love this recipe (and I will continue to make it - I just want it perfect like the first time!!)
Kristen Chidsey
Hi Casey! First of all, I am so happy to hear you enjoyed this recipe so much the first time. As for what happened the 2nd time, can I ask if you used a different cut of beef? Chuck roast is best and will be much more tender. As for the vegetables, you can decrease the cooking time to 5 minutes for the vegetables to keep them more firm.
Martha
This is the best pot roast! I was intrigued by the horseradish, and skeptical as well since I have a husband who thinks ketchup is spicy. I followed the recipe as written and I can only say horseradish is in fact a real secret ingredient. No one knew it was in there, and the roast was flavorful and super tender. I don't see me making pot roast any other way moving forward. Thanks for such a super & simple recipe.
Kristen Chidsey
YAY! I am so glad you gave the horseradish a try despite being skeptical. Thanks for sharing.
Annette Hunt
Would a Round Rump Roast work with this recipe?
Annette
Kristen Chidsey
Hi Annette! A round roast will not get as tender as a chuck roast, but it will work.
Marian Wire
Are you using fresh minced garlic in this recipe?
Kristen Chidsey
I have used both fresh minced garlic and jarred minced garlic with success Marian 🙂
EL
Hi, I want to do a 1 pound roast in a 3 qt IP (single household). What are your suggestions for time? I'm doing Keto, so I'm using turnips and onions. Sound OK to you with the horseradish and other seasonings? Thanks for helping me.
Kristen Chidsey
Hi El! For a 1 pound roast, I would cook for 20 minutes with natural pressure release. And yes, the horseradish will pair well the additions. Enjoy!
Jessica Parker
Hi,
I was wondering what can I substitute the beef broth with, I will be making this tomorrow but I will not have enough time to go to the store. Thank you for sharing the recipe!
Kristen Chidsey
Hi Jessica. Beef broth is best for richness. However, if you have chicken stock you can use that, but I would HIGHLY recommend using 3 cups stock to 1 cup red wine or dark beer for additional flavor. Or you can use 1 cup wine/beer with 3 cups water + 1 tablespoon Worchestershire sauce or soy sauce.
Jessica Parker
Thank you so much! It was delicious!!! Total lifesaver!
Kristen Chidsey
You are so welcome! It makes me so happy you enjoyed!
Lesly Mason
This turned out great. Followed directions for a frozen roast as I forgot to take my 2.6 lb blade roast out of the freezer. Cooked for 50 minutes, took the pressure off, added good sized chunks of potatoes and carrots and cooked for 30 more minutes. Roast and veggies were cooked perfect. My roast was fine without searing, didn’t notice a difference.
Ritamaria E
Just got making this dish tonight! Made from thawed 2.25lb roast. I cooked for 30 minutes then natural release for 10 minutes then added mini potatoes and baby carrots and cooked for another 15 minutes(added 5 minutes for the extra quarter pound) and it turned out beautifully! Thank you so much!
Kristen Chidsey
I love hearing you enjoyed Ritamarie! Thanks for taking the time to leave a comment.
Alex P
I didn't have onion powder so threw in an onion soup mix. I didn't want to deal with opening to add veggies so used larger red potatoes and chunked whole carrots (did not peel either), and cooked the whole lot 60 minutes. The potatoes and carrots were great though maybe a touch undercooked, firmer than I am used to (which probably is better for me, I tend to cook vegetables to oblivion) the beef was chewier than I had hoped for, is there something I can do or is this just the natural drawback of inexpensive chuck roast?
Alex P
Oh I forgot, but I followed the instructions for making gravy by setting instant pot to saute and boiling the juices and adding corn starch and water! It was Great! The Browning and the gravy were first times I ever knew my instant pot could saute. I cooked dinner for my mom's birthday and she enjoyed it!
Kristen Chidsey
Hi Alex! I am glad you enjoyed the flavors and thanks for sharing your modifications. As for the tougher results, be sure to do a natural pressure release. That will help keep the meat tender.
Jenney Tidwell
Trying to make this tonight. What size/king of potatoes can I use to make sure they are cooked?
Kristen Chidsey
Hi Jenney! You can use red potatoes or Yukon gold and quarter them. You can also use russet potatoes, but I would recommend cutting into more like 6 pieces.
Shauna Thomas
I went through many, many, Instant Pot recipes for a pot roast. I was looking for a good 'ole fashioned' one like what my parents were used to making in the slow-cooker. She's nailed the recipe and the instructions. I've not personally added in the horseradish yet, but the parentals expressed a desire to give it a go next time. 10/10 would recommend recipe and instructions. Instructions are easy enough to comprehend that a beginner to the instant pot should have no problems with them (though, with the newer released versions, it might be a little more difficult cause I believe they changed some function names).
Kristen Chidsey
I am so glad you enjoyed Shauna! I will be sure to update with more recent functions, although most brands have a basic manual or pressure cooking setting.
Amy
If you are cooking from frozen when would you add the carrots & potatoes?
Kristen Chidsey
Hi Amy! I would cook for 30 minutes per pound. Then let pressure release, and add in carrots and potatoes and cook for 10 minutes.
Nancy
Do you still add water in the instant pot? Or being as your adding beef broth to the inner pot, you don’t have to add the water????
Kristen Chidsey
Hi Nancy! The beef broth is enough liquid, no need to add water. The rule of thumb is to use 1 cup of thin liquid for a 6 quart instant pot and 1.5 cups for an 8 quart. Enjoy.
Nancy
Thank you
Nicole
Hi I have the 3qt instant pot duo nova .
I have a couple of small lamb rump roast pieces. Adds up to about Aust conversion 500 gram all together..
How much liquid will I need and cook time please .
Kristen Chidsey
Hi Nicole. I have not experimented with lamb, so I am not sure how to advise exactly. I do know that lamb typically takes less time than beef, but with a rump roast, it may benefit from a longer cooking time to become tender. I am sorry I am not more help. If you want to experiment with it, use at least 1 cup of broth and then base the cooking time on the largest cut of meat and try 20 minutes per 500 grams.
Lawrence
Do you still salt and pepper the Roast in the recipe with the vegetables, or do you only add the salt and pepper to the pot?
Kristen Chidsey
I would be sure to salt the pepper the roast before searing regardless of the way you cook it.
Judy Blaise
I made a Chuck pot roast (2.3 lbs) frozen solid! Turned out great. I cooked for 1 hr and 9 minutes and slow released for 20 minutes. It was tender but had some fat, so I’ll get a leaner cut next time. Thank you for the recipe.
Pausha Peters
In your recipe for pot roast you say pressure cook it on high, does that mean leave it on sear and cook at 425?
I just signed up for your emails and am excited to start getting information on how to use my Instant Pot. My kids gave it to me two years ago for Mothers Day and I've only used it once. We are living in our motorhome now and decided I'd put it to use!
Kristen Chidsey
Hi Pausha! When a recipe says to pressure cook on high, it means to hit manual or pressure cook and be to be sure the light for high is lit up. If not hit adjust until high is lit up and then use the +/- buttons to adjust the time for cooking. You will find my post on how to use the Instant Pot Buttons, helpful in explaining this in detail. And it may help you to see me actually set the pressure when cooking, so you know exactly what to do (and what not to do). Here is a video of me explaining the basics of using an Instant Pot. I hope that helps, and don't hesitate to reach out with questions.
Augustine B
Made this recipe last night. My wife was skeptical about the prepared horseradish but I pushed forward to use it. End result was awesome! Even the skeptic enjoyed the rich flavors of the pot roast!!
One note to add… We’re heading over to Burgundy, France for the regional French food and wines to celebrate our 25th wedding anniversary. To get ready for our trip, I wanted to try adding a dry red wine to the recipe. Added two cups of red wine (cabaret sauvignon) while cutting back the beef broth from 4 to 2 cups. Success… Added an extra layer of richness to this already terrific pot roast dinner!!
Kristen Chidsey
I am so happy to hear you enjoyed--event the skeptic 😉 And I love the depth red wine adds myself. Thanks for sharing.
Jacqueline W
Made from frozen and it’s fabulous! Thank you!
Kristen Chidsey
You are so welcome! Thanks for taking the time to leave a comment!
Rebecca
I am in process of cooking roast and it smells wonderful already just wondering if nutrition info is just for pot roast or for the while meal including potatoes and carrots. I also didn't see weight for per serving of roast do you have that available? Thanks
Kristen Chidsey
Hi Rebecca! The nutrition is calculated on about a 3 pound roast and each serving would be about 5 ounces of roast along with a side of potatoes, and carrots. I hope you enjoy!
Ayana
Hi there!
Is this dish spicy because of the horseradish? I'm a little nervous about feeding it to my kiddo.
Thanks!
Kristen Chidsey
Hi Ayana! We don't find this to be spicy at all, and I have a little girl sensitive to spice. I would suggest cutting in half if it really concerns you. I hope you enjoy!
Jacqueline W
I made it with the horseradish and couldn’t tell it had been added, really. I’m sensitive to black, white and red peppers as they are tasted in different places on your taste buds. “Kiddo” should be safe!
Michelle
I’ve never used the Instant Pot for a roast, and this recipe sounds intriguing. I’m not sure how to add the horseradish. Do you just put it in the water? If so, what about the meat that isn’t covered by the water?
Kristen Chidsey
Hi Michelle! I add right on top of the seared meat, but you can mix into the beef broth. And it is okay if it is not fully submerged in stock.