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
Mercer Lynda
We love this recipe! I made it 3 times now and it's one of our favorites, so easy and delicious. My hubby says that I may only make him pot roast from now on. Thanks so much for your recipe!
Mercer Lynda
Kristen Chidsey
I am so glad you and your husband both enjoy Mercer! Thank you for sharing.
jennifer allen
Tasty roast recipe. But *DON'T PRESSURE COOK VEGGIES SO LONG unless you like them "English style" aka mush. I added chopped potatoes and carrots, pressure cooked 10 minutes, quick release, and they are falling apart, won't even stay on my fork. Next time I will try the veg for 1or 2 minutes - I can always cook them more, just not less.
Kristen Chidsey
Hi Jennifer! I am glad you enjoyed the flavor and it is best to adjust the recipe for your own preference as you stated. Thanks for sharing that feedback.
Lynne
In your frozen instructions it says to take out after 40?
Kristen Chidsey
Hi Lynne. Sorry for any confusion but the directions state Cook for 40 minutes on high pressure for a FRESH 3 pound Pot Roast or 70 minutes on high pressure for a FROZEN 3 pound roast. So you must have just saw the 40 minutes for fresh. Easy to overlook. I will think on a way to make it more clear.
Lynne
In your frozen roast instructions you said to reduce time by 20 then add veggies. Given that you said 30 minutes per pound (frozen) wouldn’t that be 70 minutes and then add 20 for vegetables? (30+30+30=90 3 lb roast)!
Kristen Chidsey
Yes, that would be correct Lynne 🙂 Enjoy!
Marcy Filipello
I am confused with the with potatoes and carrots instructions. It says cook meat 20 minutes less then the instructions state (40 minutes) and then you add the potatoes and carrots and cook for 20 minutes.
Soooooo am I cooking the meat for 20 minutes and then adding the potatoes and carrots and cooking an additional 20 minutes to total 40 minutes? Orrrrr am I cooking the meat for 40 minutes and then adding the potatoes and cooking 20 more so 60 minutes total?
Hopefully the answer comes before I have ruined this meat
Kristen Chidsey
Hi Macy! I hope I responded quick enough for you! I try to get to my questions ASAP. For a 3 pound roast, cook for 40 minutes and then add carrots and potatoes and cook for additional 20 minutes. I hope you enjoy!
Amy key
Are you able to submit the slow cooker one also?
Kristen Chidsey
Hi Amy! Forgive me, I am not sure what you are asking. I have a recipe for Slow Cooker Pot Roast. You can use the slow cooker settings to cook the pot roast, but using the Instant Pot as a Slow Cooker will need timing adjusted and it is not my favorite feature. Let me know if that did not answer your question.
Caralyn
Hi, Amy -
I’m eager to try this recipe using horseradish with the pot toast. Usually we add it at the table, but to tenderize and flavor the meat during the cooking process is intriguing. Was the horseradish you use a cream base, or a spread, or just straight horseradish? I read the comments, and you responded to one saying it isn’t too spicy even for your child’s preference. I think that was what really grabbed me about this recipe, because we’re not big on spiciness but we like flavor. Thank you for sharing the recipe, stay well, and thank you for your response.
Kristen Chidsey
Hi Caralyn! We use straight horseradish. I would use half the amount called for to keep it milder and you can even wipe off after cooking if desired. Hope that helps!
Aaron McCord
Wow that was amazing. I’m not sure of the science behind it but the Horseradish made it good. The kids want me to buy a bigger roast next time, even my wife loved it.
Kristen Chidsey
So glad you enjoyed it Aaron! The horseradish helps to tenderize the meat!
Bob and Kelly
Reminds me of growing up....in Minnesota.
Kristen Chidsey
It reminds me of my childhood in Ohio 🙂 Nothing beats those memories food delivers!
Audrak7
Wait what? I can't cook a frozen roast in a slow cooker? Why? I've done it for years and only just barely got an instant pot.
Kristen Chidsey
I don't recommend it based on food safety. You can read more about the potential danger here.
Shelley M.
Hi! I am wanting to try the horseradish sauce but I’m afraid to because I don’t like horseradish and I don’t like spicy things. Is the taste overwhelming or does it just help to flavor it? Can you pick up the horseradish when you’re eating it? Thank you so much and I love your recipes!
Kristen Chidsey
Hi Shelley! I would suggest using half the amount and then spread on the meat. You can scrape it off to eat, but it will help to tenderize the roast and flavor--and that should not be overwhelmingly spicy at all. My daughter is very sensitive to spice and loves this.
Nettie Ventrella
Hi shelly I was wondering if I could use the beef stew mix for my for my roast along with the horseradish.
Kristen Chidsey
Hi Nettie! I use horseradish in my Instant Pot Beef Stew--that may be a great recipe to use for your stew mix 🙂