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.
- 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
- 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
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.
- 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.
This recipe was originally published in 2018 and updated in 2023.