This Instant Pot Chuck Roast recipe results in the best pot roast dinner 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!
When it comes to cozy, hearty meals that feel like a hug, what is better than a tender, flavorful pot roast dinner? How about speeding up the process WITHOUT sacrificing any flavor? Now we are talking!
I took my Papa's famous recipe for Slow Cooker Pot Roast and made it Instant Pot-Friendly creating what is now a top-rated recipe for Instant Pot Pot Roast!
Why Use an Instant Pot for Pot Roast?
- It is simple and fast. This recipe for instant pot chuck 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!
- Can start with a a frozen 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!
Two Key Ingredients for the Best Pot Roast
This recipe is made with simple ingredients. No flavor packets or expensive seasoning blends. While you can play around with the ingredients if desired, I do recommend not omitting the horseradish and using a chuck roast for best results.
- 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.
- 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.
How to Make the BEST Instant Pot Pot Roast
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.
Sear the Chuck Roast
Using the sauté function to sear the beef roast 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.
Starting with a frozen roast? Skip this step! You should never sear a frozen cut of meat.
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.
Top With Horseradish
To season the chuck roast, sprinkle with salt, pepper, and onion powder. Top the roast with minced garlic and horseradish.
Pressure Cook with Natural Pressure Release
Chuck roast needs to be cooked on high pressure for 20 minutes per pound (30 minutes per pound if frozen). 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. Do not ignore this advice. If you quickly release pressure, your meat will likely become tough.
Seriously, I am begging you NOT to do a quick release of pressure, it WILL result in a tough pot roast. And no one likes that!
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 potatoes or 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 while the meat is resting. They cook super fast and because your pressure cooker is already warm, it won't take long to come to pressure again.
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.
Commonly Asked Questions
It is best to cook a chuck roast for 20 minutes per pound if thawed and 30 minutes per pound if frozen.
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 sauté 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.
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.
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 sauté, 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 15 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.
Cook Carrots and Potatoes
- 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 sauté and add 2 tablespoons of butter. Once the butter has melted, whisk in 2 tablespoons of 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 Needed
Notes
Nutrition
This recipe was originally published in 2018 and updated in 2023.
Kathy
I tried the Instant Pot Pot Roast with a Chuck Tender roast that was mostly frozen and followed the recipe. I didn't have the prepared horseradish. Any way, it turned out very dry. I would like any tips you might have so I don't repeat that. Thanks Kat
Kristen Chidsey
Hi Kathy! If you could let me know how long you cooked your roast and size, that would help me troubleshoot for you. Since not fully frozen, it would not need full cook time indicated for frozen roast, but would need a bit longer than defrosted roast. Also, the horseradish does help to tenderize the meat.
Brittney
I have been trying new recipes while waiting for a new stove to arrive. This recipe was so delicious. Husband loved it, kids loved it, I loved it. The best so far.
Kristen Chidsey
I am so glad you all enjoyed! And while I know firsthand how hard it is to be without a stove for a period of time, it is nice to have the Instant Pot to use in it's place. I hope you enjoy your new stove (and this meal) again!
David
Will it make the carrots and potatoes mushy if I leave on warm for 30 minutes?
Kristen Chidsey
Hi David! No, it is just holding them warm! Enjoy!
Sherri E.
Your cook time advice here saved dinner for me yesterday when I realized I had forgotten to so much as thaw my 3.67 lb chuck roast. It was frozen solid when I laboriously sawed it in half (so it would fit) and put it in the IP, but after 110 minutes at high pressure it was succulent and tender and my kids gobbled it up. Yay!
Kristen Chidsey
WAHOO!!!! I am so glad this recipe helped you to save dinner--and that your family enjoyed!
Joe
This was an amazingly good recipe. Needed to add a little more flavor to the gravy after I cooked the carrots and potatoes, but a little soy and Worcestershire did the trick!! I will definitely be adding this to our repertoire!
Kristen Chidsey
YAY! I am so glad you enjoyed this Pot Roast Joe! Worcestershire sauce added in gravy is always a good idea!
Becky E
Usually I put my beef roast in a crockpot with hidden valley ranch seasoning with a stick of butter. I'm really wanting to try the horseradish. Do you think I can just add it to my usually way? And can I use butter instead of broth?
Kristen Chidsey
Hi Becky! You can certainly add in the hidden valley ranch packet, but you will still need the broth for the Instant Pot to reach pressure. 1 cup for 6 quart, 1.5 cups for 8 quart. As for the butter, you can slice up and top your roast with, but it will not count as the liquid needed for pressure to be reached--hope that makes sense 🙂
Wendy Suckow
I’ve only tried a few recipes in my instant pot and unfortunately they weren’t great. After making your roast, i’m Hooked! Thank you!
Kristen Chidsey
Oh Wendy, that makes me so happy!! I test and retest to give the best recipes.
Thomas
Was this supposed to come out shreddable? I followed this recipe with a 2lb round roast, seared, cooked for 20, added carrots and potatoes, and cooked for another 20 with a 15 min natural release. The vegetables came out perfect but the beef was so tough it was inedible!
Kristen Chidsey
Hi Thomas. I am sorry your meat was not as tender as you were desiring. A few things that may have caused that issue: I recommend chuck roast for the most tender pot roast. If you used a different cut of beef, this could be the issue. The 2nd thing is that if you did a quick pressure release before adding vegetables, that may have caused your meat to seize up.
Matt B
Mine is cooking now...but all our store had were 2 separate pieces of meat...both about 1.7 lbs. I seared them both...added broth, horseradish, onion powder and garlic...I held the potatoes and carrots out. How long would you cook it? I have it set on high pressure cook. I estimated 67 min? But I need to stop it around 47 min to add carrots and potatoes? I'm struggling with times b/c it was 2 separate roasts...not sure if I should minimize my times? Thoughts? Sorry for the long note/question...also...it smells awesome so far!!!
Kristen Chidsey
Hi Matt! I base the cook time on the largest piece of meat. I cook for 20 minutes per pound. So if the largest piece is 3 pounds, it would be a total cook time for 60 minutes. If 2 pounds, it would be a total of 40 minutes. You can add potatoes 10-20 minutes before the total cook time. I hope that helps.
N T
Hi - I would appreciate some clarifications ... If my meat comes in 2 pieces - one pound and the other 2 pounds, I would cook them together on high for 40 mins (based on largest piece) and not 60 pounds (total of 3 pounds). Is this correct?
thanks,
Narciso
Kristen Chidsey
Hi NT! Yes, you would want to cook your meat based on the largest piece. I hope you enjoy!
NY
Thanks for the clarification!
Kristen Chidsey
Absolutely!
Cee Cee
I made this with fresh chuck roast, carrots and potatoes. It was fantastic! Thank you for the recipe, it is a keeper.
Kristen Chidsey
I am so glad you enjoyed Cee Cee!! Thank you for taking the time to leave a review 🙂
Ramona Robuck
Thank you for the recipe. I’m not a fan of horseradish. Is the flavor distinctive after cooking the roast in it?
Kristen Chidsey
Hi Ramona! The horseradish does add flavor and help to tenderize the meat. That said, my kids eat and love this roast and would never eat horseradish willingly on something. I think you will be fine as it is a milder flavor once cooked, but you can cut in half and up the garlic for flavor.
Anna
Our roast is still cooking. I just added the carrots and potatoes. However I do have a question. I placed the roast on the rack. Is that okay? Or did I make a huge mistake? It's my second recipe in the IP.
Kristen Chidsey
Hi Anna! I would not say it was a huge mistake. However, I prefer to cook roasts in the liquid to help keep them moist. I hope you still enjoyed 🙂
Cheryl
Hi - I made this recipe today. It's the first in my brand-new IP. I made just the roast only, not the veggies, since I want to freeze it for meals. It was easy and turned out well. Next time I'll add more seasoning. Question: I don't understand why the beef broth is needed in an IP. Sure, in a crock pot it makes sense. I don't understand why in an IP...or why so much, if maybe just a little bit is beneficial. Could you explain? Thanks!
Kristen Chidsey
Hi Cheryl! Welcome to the world of Instant Pot 🙂 For all electric pressure cookers you MUST have thin liquid in order for pressure to be reached and maintained. You need at least 1 cup for 6 quart models and 1.5 cups for 8 quart models. You may want to read Instant Pot 101 to familiarize yourself a bit or sign up for my Instant Pot Secret Emails with free tips to help you master the IP 🙂
Jody Hand
This was very tasty, but not as flavorful as I had hoped. Next time, I think I will either add more horseradish and seasonings or try it in the slow cooker to get more flavor cooked in. Thank you for the recipe!
Kristen Chidsey
I am sorry this lacked the flavor you desired. I would increase the horseradish and be sure to use high quality beef stock next time 🙂 But the slow cooker pot roast with horseradish is delicious as well!
Jody Hand
I make my own beef stock but will take that to heart. Thanks again.
Kristen Chidsey
Well, I am sure that is delicious Judy 🙂
Tina
Do you use the rack after you sear your roast?
Kristen Chidsey
Hi Tina! For this recipe, the rack is not necessary and I really like to have my pot roast in the broth for more flavor.
Serena
I came here to find the answer to this question! Thank you! 🙂
Kristen Chidsey
You are so welcome!
Laurie
Thank you. This was the best easy recipe that I have been able to find. It turned out really well. Yum😊
Kristen Chidsey
That makes me really happy Laurie! Thank you so much for taking the time to let me know how much you enjoyed.
Karen
This is definitely the best roast I have ever presented! Thank you for such a delectable recipe! So glad to have found your site!
Kristen Chidsey
Hi Karen!! I am so glad you enjoyed it so much and so happy you found my site as well.
Postel Fran
Outstanding Pot Roast! This is the best I have ever made and tasted! Soooo tender! The seasonings along with the prepared horseradish made this taste delicious.
I appreciate your detailed instructions in your recipes and they are easy to follow. I also love your effort and ‘mindfulness ‘ in responding to the questions and comments, whether it’s in trying to troubleshoot an issue, or just telling someone that you are glad they succeeded in discovering and making delicious recipes.
Thank you, Kristen.
Kristen Chidsey
Hi Postel! Thank you for your kind words! I value every reader and so I try to respond to every comment. I am also so glad you enjoyed this Pot Roast😊 I hope you find more recipes to enjoy here.