Instant Pot Roast Recipe

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

I put it off, like I usually do with new kitchen gadgets, because I was afraid it was a funky trend that would fizzle out but after friends raving non stop about theirs, I broke down and got myself one.

And just to clear things up, I say “Instant Pot” because that’s the brand that I own and is most familiar with everyone, but these recipes are not sponsored by the brand in any way and any pressure cooker will do just fine! I don’t care what brand it is, just get your hands on one pronto. It’s seriously takes one pot cooking to a whole new level of awesome.

My mother made a beef pot roast with potatoes, carrots, and homemade gravy almost every single Sunday and I never got sick of it. I still ask for it from time to time when we go visit my parents for Sunday dinner because it takes me back in so many ways, and it’s just plain good food.

My mother always used a ginormous black speckled roasting pan with a lid to make her roast in the oven and it came out perfect every time, great flavor, tender, and easy to shred. I took her recipe and tweaked it to make this instant pot version and it is everything I dreamed it would be.

Rather than roasting your beef for hours and hours all day, you only need about an hour and a half to get from start to finish on this recipe and I promise you the meat comes out just as juicy and tender as if it were slow roasted for days. That is the magic of pressure cooking at it’s finest!

Yes! Cooking a juicy and tender roast in a pressure cooker is possible and so easy. Just season the meat, cover with beef broth, and set your pressure cooker. When it’s done, your meat will be flavorful and easy to shred. Absolute perfection.

1. Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. …
2. Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. …
3. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. …
4. Remove beef to serving platter.

Instant Pot Pot Roast Recipe

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

Prep: 20min

Total: 100min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 133 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, Saturated Fat 1 g, Sodium 1087 mg, Fiber 3 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3-5 pound beef chuck roast (see notes for instructions from frozen)
• 1 tablespoon oil
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 1 pound baby red potatoes
• 4 large carrots (chopped into large chunks, see note for using baby carrots)
• 1 large yellow onion (chopped)
• 4 cups beef broth
• 2 tablespoons worcestershire sauce
• ¼ cup water
• 2 tablespoons corn starch

Instruction:

1. Turn on your instant pot and set it to “saute”. In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides.
2. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned.
3. Switch instant pot to “pressure cook” on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
4. When the cooking time is up, do a natural release for 10 minutes (don’t touch anything on the pot, just let it de-pressurize on it’s own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
5. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to “soup” setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste.
6. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired.

Instant Pot Pot Roast

Comforting and hearty Instant Pot Pot Roast with fall apart tender beef, potatoes, carrots and a flavorful gravy. This easy pot roast recipe is the perfect meal for Sunday dinner.

Prep: 25min

Total: 125min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 430 kcal, Carbohydrate 24 g, Protein 35 g, Fat 21 g, Saturated Fat 8 g, Cholesterol 117 mg, Sodium 585 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 3 pound boneless beef chuck roast
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 large sweet yellow onion (coarsely chopped)
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 ½ cups low sodium beef broth
• 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 6 medium carrots (cut into 1-inch pieces)
• 1.5 pounds whole baby potatoes
• 2 tablespoons cornstarch (optional, for thickening gravy)
• 2 tablespoons water (optional, for thickening gravy)

Instruction:

1. Cut the beef chuck roast in half.
2. Sprinkle the salt and pepper on all sides of the beef.
3. Heat the olive oil in the Instant Pot using the saute setting until hot.
4. Place the seasoned beef in the pot and brown on both sides, about 4 minutes per side. Do not move the beef until you are ready to turn it; once it has seared it should easily release from the bottom of the pot. After browning the beef on both sides transfer it to a clean plate.
5. With the Instant Pot still on saute mode, add the onion to the pot. Cook until softened and lightly browned, stirring often and scraping up any browned bits from the bottom of the pot, about 4 minutes. Stir in the garlic and press cancel to turn off the Instant Pot.
6. Add the tomato paste, Worcestershire sauce and beef broth. Stir well and scrape up any browned bits that are stuck to the bottom of the pot.
7. Place the beef back in the pot. Add the fresh thyme sprigs or dried thyme.
8. Close the Instant Pot lid and move the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by moving the valve to the venting position.
9. Open the Instant Pot and add the carrots and potatoes on top of the beef. Close the lid and pressure cook for 5 minutes more on high pressure using the Manual/Pressure Cook function. When the cook time ends allow the pressure to release naturally for 10 minutes. Then quick release any remaining pressure by moving the steam release valve to the venting position.
10. Remove the beef and vegetables from the Instant Pot, leaving the juices in the pot. Discard the thyme stems (if you used fresh thyme). Use two forks to shred the roast into chunks.
11. Thicken the juices in the Instant Pot (optional): Turn the Instant Pot on saute mode. Stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and pour into the liquid in the pot. Cook, stirring occasionally, until gravy has thickened slightly.
12. Serve pot roast with the gravy.

Easy Instant Pot Pot Roast (Tender and Juicy)

How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. The carrots, celery, and garlic add a lot of flavor to the dish. They will become quite soft after cooking. If you like them this soft, feel free to serve them with the beef. If they are too soft for you, leave them off the plate and consider them flavoring agents. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.

Prep: 1

Total: 2h30min

Yield: Makes 6 to 8 servings

Serving Size: 1/8 of the recipe

Nutrition Facts: servingSize 1/8 of the recipe, calories 456, Fat 19.3g, Saturated Fat 6.5g, Cholesterol 183.6mg, Sodium 882.6g, Carbohydrate 14.2g, Fiber 2.9g, Sugar 3.5g, Protein 57g

Ingredients:

• 3 pounds beef chuck, brisket, or round, see notes
• Salt
• 1 ½ teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 large onion
• 5 medium carrots (12 ounces)
• 4 celery stalks
• 5 to 6 garlic cloves
• 1 ½ tablespoons high heat cooking oil
• 3 cups beef broth
• 1 to 2 bouillon cubes or use bouillon mix, optional, see notes
• 3 tablespoons apple cider vinegar
• 4 rosemary sprigs
• 4 thyme sprigs
• 1 bay leaf
• 12 ounces baby potatoes, optional
• 1/4 cup water
• 2 tablespoons corn starch
• 2 tablespoons cream, optional

Instruction:

1. Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
2. Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
3. Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
4. After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
5. Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the “Sauté” setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
6. Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
7. Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
8. Turn the ‘saute’ function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef.
9. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
10. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
11. When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
12. Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
13. If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
14. The remaining vegetables will be very soft, if you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
15. Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
16. To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the “Sauté” setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
17. Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

Instant Pot Pot Roast

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO

Prep: 15min

Total: 130min

Yield: 8

Serving Size: 261 grams

Nutrition Facts: calories 447 kcal, Carbohydrate 24 g, Protein 36 g, Fat 23 g, Saturated Fat 9 g, Cholesterol 117 mg, Sodium 943 mg, Fiber 3 g, Sugar 5 g, servingSize 261 grams, Trans Fat 1 g, unSaturated Fat 15 g

Ingredients:

• 2 teaspoons seasoning salt ((I use Lawry’s))
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 3 lb beef chuck roast (cut into 1lb chunks)
• 2 tablespoons canola oil
• 1 medium onion ((finely chopped))
• 3 garlic cloves ((finely minced))
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 ½ lb Creamer potatoes ((or baby potatoes) whole)
• 3 large carrots (peeled and cut into thick slices)
• 1 tablespoon ketchup ((or honey))
• 2 tablespoons corn starch
• 2 tablespoons water

Instruction:

1. In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
2. Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
3. Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
4. To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine.
5. Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
6. When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
7. Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
8. While the potatoes and carrots cook, shred the beef and keep warm.
9. When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid.
10. Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
11. Stir in ketchup (it’s not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
12. Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Easy Instant Pot Pot Roast (Tender and Juicy)