Instant Pot Pot Roast

Instant Pot Pot Roast is a classic comfort-food beef dinner made with chuck roast, onions, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, potatoes, carrots, celery, mushrooms, and pearl onions. It’s quick and works well for a weeknight family dinner, especially when you want cozy pot roast flavor in under an hour using an Instant Pot. Unlike slow cooker pot roast recipes that take all day or rely on soup mixes, this version cuts the roast into chunks and uses fresh ingredients to deliver classic taste fast with a flavorful gravy.

What Makes This Instant Pot Pot Roast So Incredible

There are few things as comforting and delicious as a good pot roast. However, I can certainly do without the long cook time. I mean, what if I decide at 5 or 6 PM on a weeknight that I want to have pot roast for dinner?

I certainly don’t want to wait until 8 PM or later to start eating dinner, and my husband certainly wouldn’t wait that long either. So what is a girl to do?

Make a delicious Pot Roast in the Instant Pot , that’s what. This is the best part about Instant Pot Recipes–super fast, and tender meat, but only if you know what you’re doing TBH.

What Makes This Pot Roast Recipe Different From Others?

Quick . This Instant Pot Classic Pot Roast recipe gives you all the yumminess of a classic, juicy beef pot roast without having to cook it low and slow for hours on end. Thanks to the convenience of pressure cooking , you can get the same end product of cooking a roast in the oven or slow cooker / crock pot for 3-6 hours in under an hour.
Delicious. And let me tell you, this Pressure Cooker Beef Pot Roast with fresh vegetables tastes so very good! It’s juicy, savory, and fall-apart tender.
Flavor. The veggies are perfectly cooked, and they are infused with so much flavor. Pressure cooking does such an incredible job of infusing the roast and veggies with an abundance of flavor, so much so that I couldn’t possibly imagine making a classic pot roast any other way.
Efficient. For starters I don’t have you cooking the Instant Pot Pot Roast recipe as one big hunk of meat. Most of the other recipes ask you to cook it for over an hour, only to have you shred the meat at the end. To me cooking the beef roast as one big hunk seems like a highly inefficient way how to cook a roast, not to mention the likelihood that the outside of the meat gets way overdone compared to the inside of the meat. So I think it’s a lot easier to just go ahead and cut the pot roast meat kind of small to start with. You can have pot roast without having to cook the meat forever if you are OK with cutting it up and shredding the meat before you serve it.
No need to Sauté. Speaking of efficiency, you notice I did not sauté the beef. No need to use olive oil, sear the meat, clean out the pan, and whatnot. Read my post on the science of pressure cooking to understand why I do not brown meat for most of my Instant Pot Recipes.
Fresh Ingredients. You will notice I did not use onion soup mix, or garlic powder, onion powder, etc. in this pressure cooker pot roast. I started with fresh ingredients. Even the cornstarch slurry is optional since the gravy is quite flavorful on its own. If you want to thicken with cornstarch however, the proportions for a good cornstarch mixture are usually 1-2 tablespoons of cornstarch and about 1/3 cup of water, stirred together until smooth.

Can I Make This Pot Roast Low Carb?

But of course! In order to make this Instant Pot Pot Roast low carb , simply sub out the potatoes for cut-up turnips, parsnips, or whole radishes. You may want to increase the proportion of low carb vegetables in this case.

Ingredients You’ll Need

3 pounds Chuck Roast - The star of the dish. Chuck roast is well-marbled with fat and connective tissue that breaks down under pressure, resulting in tender, juicy, and flavorful beef. Cutting it into smaller chunks helps it cook more evenly and absorb more flavor.
1 cup Onion - Adds sweetness and depth to the broth while creating an aromatic base that enhances the overall flavor of the roast.
1.5 cups Beef Broth - Provides the main cooking liquid that keeps the roast moist, infuses the beef with savory flavor, and forms the base for the gravy.
2 tablespoons Tomato Paste - Adds richness, acidity, and body to the broth, helping develop a deeper, slightly tangy flavor profile.
1 tablespoon Worcestershire Sauce - Contributes umami and a touch of tangy-sweet complexity that complements the beef.
1 teaspoon Dried Rosemary - Infuses the dish with a piney, fragrant herbal note that pairs beautifully with beef.
1 teaspoon Dried Thyme - Adds subtle earthy flavor and depth, balancing the richness of the roast.
1 teaspoon Salt - Essential for seasoning the meat and vegetables, enhancing all the natural flavors.
1 teaspoon Ground Black Pepper - Brings a mild, pungent heat that rounds out the savory broth.
1.5 cups Potatoes - Provide a hearty, starchy element that soaks up the savory juices, making the meal more filling.
2 cups Carrots, cut into 3-inch pieces – Add natural sweetness and balance, while also absorbing the broth for extra flavor.
2 cups Frozen Pearl Onions - Contribute mild sweetness and texture, breaking down into the sauce while adding extra flavor to the dish.
2 Celery Stalks - Lend a subtle aromatic bitterness that enhances the complexity of the broth.
1 cup Mushrooms - Add earthy umami notes and a tender, meaty texture that complements the beef and other vegetables.

How To Make A Pot Roast in Your Pressure Cooker

Cut. Cut the beef chuck roast into several pieces, each the size of your palm. Place the beef into the Instant Pot .

chopped up pot roast in the instant pot - 7

Add. Mix together the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt and pepper. Then add the onions to the mixture.

uncooked sauce for pot roast in a clear bowl - 8

Cook. Pour sauce on chuck roast. Close the lid and pressure cook on HIGH pressure for 15 minutes. Immediately release all pressure.

uncooked pot roast with sauce in the instant pot - 9

Veggies. Add potatoes, cut up carrots or baby carrots, onions, celery, and mushrooms.

uncooked mushrooms, potatoes, carrots, and celery in the instant pot - 10

Finish. Close the lid and cook on high pressure 4 minutes. Allow the pot to rest undisturbed for 10 minutes. Then, release all remaining pressure. Remove beef chuck and shred.

cooked sauce for pot roast in the instant pot with a whisk - 11

Serve. Place on a serving dish. Arrange all the vegetables around the meat. Serve the pot liquid as a sauce or au jus gravy on the side.
Optional : You can make a cornstarch slurry to thicken the sauce, but you may not need to.

Tips And Tricks

Instant Pot pot roast is a comforting classic that becomes tender and flavorful in a fraction of the time compared to oven or slow-cooked versions. To make sure your roast comes out perfectly every time, here are some helpful tips and tricks:

Beef Chuck Roast. I find this to be an excellent and inexpensive cut of meat for pot roast, and other recipes like my copycat Chipotle barbacoa recipe where you want tender, fall-apart meat. You can also use a rump roast for making a great pot roast.
Shred. Be sure to shred the meat in large chunks since you’re not making tacos here. You want to serve large chunks of meat, not fine shreds.
Presentation. If you are keen on a presentation where the meat is left whole, I would still recommend that you cut it at the thickest part horizontally. Then you may have to cook the meat for 35 to 40 minutes. For a 3 pound chunk that has not been cut up, I would give it a good 60 to 70 minutes.
Well-Cooked veggies . Do not be tempted to cook the vegetables along with the roast. You will have mushy veggies that no one will like. #trustUrvashi on this one. I have met very few children who will eat a mushy carrot!
Mashed Potatoes. If you like, you can use twice the potatoes that I call for in this recipe, and remove half and mash. Check out my Instant Pot Mashed Potatoes recipe for directions.
Gravy . Be absolutely sure to save every last bit of the juice for gravy. If you are refrigerating or freezing leftover pot roast, cover the meat in gravy to keep it moist and tender when reheated.
Frozen Roast. I know many of you will want to know if you can use a frozen roast to make this recipe. Here’s my advice. Only use it if the meat was frozen in chunks. It is virtually impossible to cook a large hunk of frozen meat, without leaving either the inside undercooked or the outside overcooked and dry. Do not trust any roast recipe for pot roast or roast beef that tells you this is possible. It is against several laws of physics to have this be possible 🙂

Why Do You QPR (Quick Pressure Release) When Cooking The Roast? Won’t That Make It Tough?

Multiple Cook Times. Since we are cooking the beef pot roast a second time when we add the veggies to the Instant Pot, it will still come out super tender.
Overcooking. I use QPR for the first cooking cycle because NPR (Natural Pressure Release) allows the ingredients to cook for longer in the residual heat. If I were to use NPR for both cooking cycles, the meat would get overcooked from all the residual heat.
Hybrid Release. I like to use both QPR and NPR for recipes that are cooked in multiple cycles so that meats don’t get overcooked. You simply use QPR after the first cycle where you cook the meat and then NPR after cooking the meat with the veggies. I use this same technique with my Pressure Cooker Beef Stew .

Variations

Instant Pot pot roast is incredibly versatile, and you can change up the flavors to suit your preferences or match the occasion. Here are some delicious variations to try:

Spicy Pot Roast - Stir in a spoonful of chipotle peppers in adobo sauce or crushed red pepper flakes for a smoky, spicy kick.
Asian-Inspired Pot Roast - Use soy sauce, ginger, garlic, and a touch of sesame oil in the broth. Serve with bok choy or steamed rice on the side.
French Onion Pot Roast - Cook the beef with caramelized onions, beef broth, and a splash of sherry, then top with melted Gruyère for a French onion soup twist.

What To Eat With This Insant Pot Chuck Roast

Instant Pot pot roast is hearty and flavorful on its own, but pairing it with the right sides makes the meal even more comforting and well-rounded. Here are some excellent options to serve alongside it:

Roasted Brussels Sprouts - Slightly caramelized sprouts bring a nutty balance to the richness of the roast.
Cornbread - Adds a slightly sweet, hearty side that works especially well with Southern-style roasts.
Coleslaw - Creamy or vinegar-based slaw adds crunch and brightness to balance the beef.

How Long Does It Last?

Instant Pot pot roast, when stored properly, will last for 3 to 4 days in the refrigerator. Be sure to let it cool to room temperature before placing it in an airtight container, and store it along with its cooking juices or gravy to keep the meat moist and flavorful.

Can You Freeze It?

For longer storage, you can freeze pot roast for up to 2 to 3 months. It’s best to portion the beef and vegetables into freezer-safe containers or bags, covering them with some of the sauce to prevent freezer burn and preserve flavor.

When reheating, thaw overnight in the fridge if frozen and warm gently on the stovetop or in the Instant Pot on the “sauté” or “keep warm” setting, adding a splash of broth if needed to refresh the sauce.

An Instant Pot pot roast often triggers a burn notice because browned bits from sautéing the chuck roast, onions, or tomato paste are stuck to the bottom and were not fully deglazed before pressure cooking. Thick ingredients like tomato paste, concentrated sauces, or too little beef broth can also scorch, especially if everything is stirred and settles on the base. To prevent an Instant Pot burn notice on pot roast, scrape the bottom clean after sautéing, add enough thin liquid, and layer the meat and vegetables over the liquid without stirring.

No, you do not have to sear the meat for Instant Pot pot roast flavor, because pressure cooking with beef broth, Worcestershire sauce, tomato paste, and herbs will still produce a tasty roast. Searing chuck roast does add deeper pot roast flavor through browning and can improve the gravy, but it is optional and you can skip it for a faster weeknight dinner. If you do sear, be sure to deglaze well to avoid a burn notice.

For Instant Pot pot roast cook time per pound, a good baseline for a whole chuck roast is about 20 minutes per pound at high pressure, then a natural release to keep the meat tender. If you cut the roast into chunks, it cooks faster and more evenly, often around 35 to 50 minutes total depending on size rather than strictly by weight. Since pot roast that is tough usually needs more time, add 10 to 15 minutes and pressure cook again if it does not shred easily.

Looking For More Classic Dishes To Make In Your Instant Pot?

Pressure Cooker Beef Stew makes a great weeknight dinner.
The best Instant Pot Red Beans and Rice recipe you’ve ever had
Authentic and easiest Keto Instant Pot Chili ever made.

Instant Pot Pot Roast | Chuck Roast With Potatoes And Carrots

Equipment

Instant Pot
SLOW COOKER CUISINART 3.5 QUART

Ingredients

▢ 3 pounds Chuck Roast , cut into three pieces, each about the size of your fist
▢ 1 cup Onion , diced
▢ 1.5 cups beef broth
▢ 2 tablespoons Tomato Paste
▢ 1 tablespoon Worcestershire Sauce
▢ 1 teaspoon dried rosemary
▢ 1 teaspoon Dried Thyme
▢ 1 teaspoon Kosher Salt
▢ 1 teaspoon Ground Black Pepper
▢ 1.5 cups Potatoes , cut into 3 inch pieces
▢ 2 cups Carrots , cut into 3 inch pieces
▢ 2 cups Frozen Pearl Onions , or regular white onions cut into large pieces
▢ 2 celery stalks , cut into large pieces
▢ 1 cup Mushrooms , quartered

Instructions

Cut the roast into several pieces, each the size of your palm. Place the beef into the Instant Pot .
Mix together the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt and pepper. Then add the diced onions to the mixture.
Pour sauce on chuck roast. Close the lid and cook on HIGH pressure for 15 minutes. Immediately release all pressure.
Add potatoes, carrots, onions, celery, and mushrooms.
Close the lid and cook on high pressure 4 minutes. Allow the pot to rest undisturbed for 10 minutes. Then, release all remaining pressure.
Remove meat and shred. Place on a serving dish. Arrange all the vegetables around the meat. Serve the pot liquid as a sauce on the side.

Slow Cooker Instructions

Cut the roast into several pieces, each the size of your palm. Place the beef in the Slow Cooker. Nestle the potatoes, carrots, onions, celery and mushrooms around the roast.
Mix together the beef broth, tomato paste, Worcestershire Sauce, dried Rosemary, dried thyme, salt, and pepper. Then add the diced onions to the mixture.
Close the lid and cook on high for 4-5 hours or low for 8 hours.
Remove meat and shred. Place on a serving dish. Arrange all the vegetables around the meat. Serve the pot liquid as a sauce on the side.

Watch The Video

Tips And Tricks For Making Instant Pot Pot Roast

Be sure to shred the meat in large chunks since you’re not making tacos here. You want to serve large chunks of meat, not fine shreds.
If you are keen on a presentation where the meat is left whole, I would still recommend that you cut it at the thickest part horizontally. Then you may have to cook the meat for 35 to 40 minutes. For a 3 pound chunk that has not been cut up, I would give it a good 60 to 70 minutes.
In order to make this Instant Pot Pot Roast low carb, simply sub out the potatoes for cut-up turnips, parsnips, or whole radishes.

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