Instant Pot Pot Roast

Instant Pot Beef RecipesBeefInstant PotMain Courses

By Kristen Chidsey

4.88 from 494 votes

Updated Oct 26, 2025

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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!

Pot Roast in white platter with potatoes and carrots next to Instant Pot.

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.

Seared chuck roast in inner pot of instant pot.

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.
Chuck roast in instant pot with horseradish.

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.
Spider Spoon removing potatoes and carrots out of the Instant Pot.

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).

Pot Roast in white platter with potatoes and carrots next to Instant Pot.

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

Where can I find Prepared Horseradish?

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.

Does the horseradish make this pot roast spicy?

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.

Can I speed up the cooking process?

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.

Is searing the beef roast necessary?

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.

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4.88 from 494 votes

The Best Instant Pot Pot Roast

By: Kristen Chidsey
Servings: 10
Prep: 5 minutes
Cook: 1 hour 10 minutes
Pressure Build-Up and Release: 30 minutes
Total: 1 hour 45 minutes
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Instant Pot Pot Roast sliced up on white platter with carrots and potatoes.
Made with simple ingredients, this recipe delivers a fall-apart tender chuck roast and perfectly cooked potatoes and carrots with insane flavor.

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
US Customary - Metric

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

Notes

Horseradish: Use prepared horseradish, not horseradish sauce! The ingredients should just be grated horseradish, vinegar, and salt. 
Potatoes: Use russet, red, Yukon, or gold potatoes for this recipe. Any variety you like or have on hand. 
Carrots: Feel free to use 1 pound baby carrots in place of peeled, sliced carrots. 
Frozen Pot Roast: For a frozen pot roast, skip searing the roast. Instead, pour the beef broth into the inner pot and season with salt, pepper, onion powder, and garlic. Add the frozen roast to the inner pot and top with horseradish. Cook on high pressure for 30 minutes per pound with a 10-15 minute natural pressure release. Cook potatoes and carrots as the instructions above state.
Storage: Store leftover beef, vegetables, and cooking liquid in a sealed container in the refrigerator for up to 4 days. Alternatively, freeze for up to 3 months in an airtight, freezer-safe container, leaving 1-inch space for expansion.
Gluten-Free Gravy: Strain liquid as directed. Add 2 cups of strained liquid to inner pot, and bring a boil using the Sauté function. Meanwhile, whisk together 3 tablespoons of cornstarch with ¼ cup water until dissolved. Whisk the slurry into the bubbling liquid and cook until thickened, stirring constantly.

Nutrition

Calories: 366kcalCarbohydrates: 23gProtein: 32gFat: 16gSaturated Fat: 7gCholesterol: 93mgSodium: 603mgPotassium: 1351mgFiber: 4gSugar: 3gVitamin A: 7595IUVitamin C: 20mgCalcium: 91mgIron: 7.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @amindfullmom or tag #amindfullmom!

This recipe was originally published in 2018 and updated in 2025.

About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

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649 Comments

  1. 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!!!

    Reply

    1. 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.

      Reply

      1. 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

      2. Hi NT! Yes, you would want to cook your meat based on the largest piece. I hope you enjoy!

  2. 5 stars
    I made this with fresh chuck roast, carrots and potatoes. It was fantastic! Thank you for the recipe, it is a keeper.

    Reply

  3. Thank you for the recipe. I’m not a fan of horseradish. Is the flavor distinctive after cooking the roast in it?

    Reply

    1. 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.

      Reply

      1. 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.

      2. 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 🙂

  4. 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!

    Reply

    1. 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 🙂

      Reply

  5. 4 stars
    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!

    Reply

    1. 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.

      Reply

      3. Thank you. This was the best easy recipe that I have been able to find. It turned out really well. Yum😊

      4. That makes me really happy Laurie! Thank you so much for taking the time to let me know how much you enjoyed.

  7. 5 stars
    This is definitely the best roast I have ever presented! Thank you for such a delectable recipe! So glad to have found your site!

    Reply

    1. Hi Karen!! I am so glad you enjoyed it so much and so happy you found my site as well.

      Reply