This post may contain affiliate links. Please see our disclosure policy.
This Instant Pot Pot Roast recipe delivers a tender, melt-in-your-mouth chuck roast with perfectly cooked potatoes and carrots in the most delicious braising liquid.
I took my Grandpa's beloved recipe for Crockpot pot roast and made it Instant Pot-Friendly. And the results are perfection! It is hearty, flavorful, and comes together just and handful of ingredients in record time. Plus, this recipe works even if your roast is still frozen!
Kristen's Keys for Perfect Instant Pot Pot Roast
While an incredibly easy recipe, there are a few key reasons this recipe stands out above the rest.
- For best results, use a chuck roast. It's well-marbled and turns buttery soft under pressure.
- Horseradish is the game-changer. Slathering the beef with prepared horseradish (not horseradish sauce) makes the beef unbelievably tender and adds a depth of flavor that's hard to beat. Don't worry, it is NOT spicy!
- Don't panic if your roast is frozen. Because of how fast the Instant Pot heats up, you can safely cook a frozen pot roast in the Instant Pot.
- Use an easy two-step cooking process. First, pressure cook the pot roast, then quickly cook the potatoes and carrots while the meat rests. This simple method keeps the vegetables from getting mushy.
- Natural pressure release is key! Let the Instant Pot release naturally for at least 15 minutes after cooking the roast. It's the difference between tough meat and fall-apart perfection.
5-Star Reader Review
I have been making this recipe for years now, and it is absolutely amazing! Thank you so much for sharing it with us! It's my go to recipe any time I need to make a pot roast. Thank you!!! -Bruce ⭐⭐⭐⭐⭐
How to Make Instant Pot Pot Roast with Potatoes and Carrots
Whether you are an Instant Pot Pro or a newbie just learning how to use your Instant Pot, my steps will guide you through the process of making the most incredible pot roast with potatoes and carrots.
Step One: Sear the Roast
While searing a roast before pressure cooking it is optional, it does help to seal in the flavor and provides a bit of caramelization.
- Hit the sauté button on the Instant Pot, add a bit of oil to the inner pot, and let heat for 1 minute or two.
- While the oil is heating, season the chuck roast liberally with salt and pepper on each side.
- Add the seasoned roast to the inner pot and cook until golden and caramelized on each side.
👉🏻Frozen Pot Roast? Skip this step as you should NEVER try to sear meat that is frozen! You can also skip searing the roast if you are short on time.
Step Two: Deglaze the Inner Pot
Anytime you sauté ANYTHING in the Instant Pot, you must add a bit of liquid to the inner pot and scrape up any browned bits to prevent a burn notice. In the case of this pot roast recipe, it is best to remove the seared roast from the Instant Pot before trying to deglaze the inner pot.
- Place the seared roast on a plate.
- Add a small amount of beef broth to the inner pot and use a spatula or wooden spoon to scrape up the browned bits on the bottom of the inner pot.
👉🏻Didn't sear your roast? You can skip this step as well!
Step Three: Layer and Season
While I prefer to spread the horseradish over the top of the pot roast so that it can permeate the meat, you can mix it into the broth for a milder results.
- Add the seared chuck roast back to the inner pot.
- Pour the remaining beef stock into the inner pot and season with onion powder, salt, pepper, and minced garlic.
- Spread the prepared horseradish over the roast.
Step Four: Pressure Cook
Using the pressure cook or manual button cook on high pressure for 20 minutes per pound.
👉🏻Frozen Roast? Cook on high pressure for 30 minutes per pound.
Step Five: Let Pressure Release Naturally
Once the timer has beeped and the cooking time has elapsed, leave the Instant Pot alone for at least 15 minutes, as this will ensure the meat stays beautifully tender. After 15 minutes, you can opt to release any remaining pressure by carefully releasing the vent knob.
👉🏻Timing Tip: After the cook time has elapsed, the Instant Pot will default to holding the food warm and begin to count upwards. Once the screen reads L0:15, you will know 15 minutes has passed.
Step Six: Cook Potatoes and Carrots
Once the chuck roast has been cooked, it is time to cook the potatoes and carrots. They require a MUCH shorter time than the pot roast so cooking them quickly while the beef rests is the way to ensure everything is perfectly cooked.
- Remove the roast to a platter and tent it with foil to rest.
- Carefully add potatoes and carrots right into the hot cooking.
- Seal the lid and pressure cook for 5 minutes. Because the liquid is already piping hot, it will come to pressure fast.
- After the cooking time has elapsed, let pressure release naturally for 5 minutes, then do a quick release of pressure by carefully knocking the vent knob from sealed to venting. Be sure to stand back to prevent getting hot steam in your face.
Step Seven: Serve
Slice or shred your roast and serve with the potatoes carrots, and a drizzle of that flavorful broth. Trust me, the pot roast and veggies are so flavorful that no gravy is needed (but I have included instructions below if desired).
How to Make Gravy in the Instant Pot
I find this Instant Pot Pot Roast so incredibly tender and flavorful that gravy is not needed. However, you can absolutely use some of the remaining cooking liquid to make gravy--right in the Instant Pot!
- After pressure cooking the roast and vegetables, strain off the cooking liquid and return the empty inner pot to the Instant Pot.
- Turn the Instant Pot to sauté, add 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 cook for 1 minute to cook off the raw flour taste, whisking constantly.
- Slowly whisk in 1 to 2 cups of the strained liquid and cook until thickened, whisking constantly.
👉🏻Need gluten-free gravy? Heat 2 cups of the strained liquid until bubbling. Whisk together 3 tablespoons of cornstarch with ¼ cup water until dissolved. Whisk that slurry into the inner pot and cook until thickened, stirring constantly.
Recipe FAQs
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.
Not at all! The horseradish works to tenderize the meat and give it a subtle flavor, but will not make the roast spicy nor will it have an overpowering flavor of horseradish.
Yes! Cut your chuck roast into large 2-inch chunks. Sear the pieces of chuck roast as directed and cook for a total of 20 minutes on high pressure with 15 minutes of natural pressure release.
Technically you don't have to sear the meat. That said, it adds a nice caramelization and intensifies the flavor of the roast, so in my opinion, it is worth the added effort. Just remember to never sear a frozen roast.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
The Best Instant Pot Pot Roast
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 3-4 pound chuck roast
- kosher salt and pepper, to taste
- 4 cups low-sodium beef stock, divided
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- ¼ cup prepared horseradish, NOT horseradish sauce
- 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
- Hit Sauté on the Instant Pot, add ½ tablespoon extra virgin olive oil, and let heat for about 1 minute.
- While the oil is heating, season the chuck roast generously with kosher salt and pepper on both sides. Once seasoned, add the roast to the heated oil and sear the meat on each side, 3-4 minutes per side. Once the roast is browned and slightly caramelized, remove it from the inner pot, placing it onto a plate. Hit cancel to turn the Instant Pot off.
- Pour about ½ cup of the beef stock into the inner pot and scrape up any browned bits on the bottom of the inner pot using a wooden spoon or spatula.
- Add the seared pot roast back into the pressure cooker, along with any accumulated juices that collected on the plate. Pour the remaining beef stock around the roast. Season the broth with 1 teaspoon onion powder, 1 tablespoon minced garlic, and a generous pinch of salt and pepper. Spread ¼ cup prepared horseradish over the top of the roast.
- Place the lid on the Instant Pot and ensure the vent knob is set to sealed. Select Manual or Pressure Cook, adjust to High Pressure if needed, and use the +/- buttons to set the cooking time. Cook for 20 minutes per pound.
- Once the cooking time has elapsed, allow for pressure to release for at least 15 minutes. Then open the inner pot, remove the roast, place it on a cutting board or platter, and tent with foil and let rest for while the vegetables cook.
- After removing the roast from the inner pot, add the prepared potatoes and carrots. Place the lid on the Instant Pot, ensure the vent knob is set to sealed, and using the Manual or Pressure Cook button, set to cook on high pressure for 5 minutes.
- After the cooking time has elapsed, let pressure release naturally for 5 minutes, then do a quick release of pressure by carefully knocking the venting knob from the sealed to the venting position using the handle of a long utensil. Stand back to prevent yourself from being burned by steam.
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.
- Hit Sauté on the Instant Pot and add 2 tablespoons unsalted butter. Once the butter has melted, whisk in 2 tablespoons all-purpose flour 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
- Electric Pressure Cooker (6 or 8 quart) (this is the least expensive, most reliable model)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2018 and updated in 2025.
Hello!
When you say after the roast is fine cooking let it naturally release for 10 min. Do you turn off the pot or keep it on keep warm?
Thanks!
I typically leave it on keep warm, but it really makes no difference in results.
Looks great
I have been to several stores and can’t find horseradish. Any suggestions for a substitute?
Hmm, typically I find it near the eggs or in the deli section. But in place, you can use 1 tablespoon Worcestershire sauce + 1 tablespoon dried onion soup mix--those will add flavor.
Didn't do this as pot roast, just used it for the roast. Yummy! Tender and juicy.... great for hot sandwiches or just as is! Only made two additions!! I added a few drops of liquid smoke and threw a chopped onion on top. Great recipe!!!
Thanks for sharing Marlene! I am happy you enjoyed it!
Delicious! My wife says I can definitely make it again. Doubled up on the garlic (garlic fiend here)!
Wonderful! So happy you enjoyed the pot roast so much! And garlic is never a bad thing!
Kristen, you are a treasure. I wish I had found you sooner. (About me: I'm married for 57 wonderful years to a beautiful woman who seven years ago had a tragic accident while surfing--yes, surfing--which has left her severely disabled. So I now do all of the cooking).
Your videos and recipes have been god sends to me. More to the point, I recently made your instant pot pot roast with the secret ingredient Horseradish. It was spectacular as well as quite easy. I had numerous tasters who uniformly said it was the best pot roast they had ever eaten.
Please keep posting.
Dr. Lou--your words mean the world to me. I am so grateful to help you out with the cooking in a small bit. I am so sorry for your wife's tragic accident. What an amazing man you are to stand by her and care for her now. I plan to keep posting for sure! Wishing you all the best!
I followed the recipe up until the prepared horseradish part. I couldn't find it locally so I went with the sauce as you said to not do. It have out GREAT anyway. I'm fortunate that I only cooked the vegetables for 10 minutes though. Any longer and they would probably have melted. The potatoes and carrots absorbed lots of flavor. I made the gravy exactly as you recommended and loved it all. Thank you.
I am so happy to hear you enjoyed EsQueue!
Love this recipe. I did add a can of mild Rotel tomatoes, and we really liked that. It added a mild kick to the dish.
Just finished dinner using this recipe. It was easy and terrific!! Thanks for sharing this!