Comment on Instant Pot Pot Roast Recipe by Olena Osipov

Easy to make in as little as 1.5 hours! This one pot family-friendly comfort dinner is complete with tender carrots and potatoes, fall apart beef, and a delicious gravy.

We also love this Instant Pot Mississippi pot roast and Instant Pot sirloin tip roast!

Instant Pot Pot Roast with potatoes and carrots in gravy with serving utensils.

Gone are the days when a delicious pot roast is just reserved for Sunday dinners or trips to grandma’s house. Making Instant Pot pot roast takes just 1.5 hours from start to finish!

It’s all done in one pot including the juicy fall apart roast, the tender firm veggies, and then that rich flavorful gravy. A complete, healthy, and wholesome dinner that is both comforting and memorable.

Need something quicker? Try Instant Pot beef stew or Instant Pot chicken and potatoes done in under an hour for weekday comfort food.

For today, though, this Instant Pot roast has joined the ranks of easy Instant Pot recipes and it’s a keeper!

To make this Instant Pot pot roast recipe, you will need simple ingredients that produce flavorful results every time. The ingredients list might seem long but truly they are fridge and pantry staples.

Beef roast, red wine, beef stock, onion, potatoes, carrots, mushrooms, spices, red wine vinegar, oil, salt, pepper, cornstarch.

Thanks to the modern day electric pressure cooker, an Instant Pot pot roast can be on your table in 1.5 hours total.

Step by step process how to season chuck roast and sear it in instant pot.

Step by step process how to cook pot roast with vegetables in instant pot.

Step by step process how to thicken instant pot pot roast.

How long to cook pot roast in Instant Pot depends on the size of your roast and if your roast is frozen.

For every pound of fresh beef you’ll add on 20 minutes of cooking time:

If your beef roast is frozen and you don’t have time to thaw it, please see the FAQs section below.

Here are a few top tips for the best Instant Pot pot roast from the first try.

Instant Pot pot roast with carrots, potatoes and parsley on white plate with utensils.

This dish is a hearty meal on its own, so it doesn’t need many side dishes. I like to serve this Instant Pot pot roast recipe with a simple leafy green salad like a spinach salad or lemon kale salad.

Crusty bread, cornbread muffins or cornbread to soak up all that delicious gravy is also a favorite!

Refrigerate leftover pot roast in an airtight container for up to 3 days. If you have enough space in the fridge, you can store pot roast in an inner pot of Instant Pot covered with a silicone lid.

Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute. Otherwise, reheat in a microwave or in small pot on the stove.

I recommend to freeze leftover pressure cooker pot roast meat but not the potatoes in an airtight container for up to 3 months. I find potatoes have an unpleasant texture upon thawing but I know some people do not mind it.

Traditional pot roast is a method of cooking tough meat at low temperatures for a long period. It is meant to be used with cheap and tough cuts of meat with not much fat or marbling.

I used chuck roast in all my Instant Pot pot roast recipe tests. It comes from the shoulder part of the cow. Brisket, bottom roast or round roast are other popular cuts to use.

In the case of the Instant Pot, the pressure and steam do an amazing job at tenderizing the meat without the need for low heat for an extended period such as you would with a slow cooker pot roast. This makes it much easier to work with any cut of meat.

Yes. You won’t be able to sear the roast first but otherwise cooking it from frozen is exactly the same.

I prefer to use the same cook time and allow pressure cooker to release naturally. However, you can choose to add on more cook time instead and do quick pressure release.

That’s usually a good sign you need to cook your roast in Instant Pot a little longer. When using other methods, tough meat can be a sign it’s overcooked. However, in the Instant Pot, it’s the opposite.

It is very hard to overcook meat in the Instant Pot, so it means it just needs a little while longer under pressure to get it tenderized.

A 2 pounds roast size is great, especially for a 3 quart Instant Pot. You can decrease the cooking time by 20 minutes for this size.

That is entirely up to you. A little fat will flavor the meat and help keep it juicy. It can easily be trimmed after it is done.

Instant Pot pot roast with baby potatoes and carrots.

Serve hot garnished with parsley. Instant Pot pot roast gravy and meat are best served after you let cooked dish sit for 30 minutes to an hour.

🎉 If you made this recipe, please leave a review and let us know what you think!

Leftovers keep well for 3 days. If you have enough space in the fridge, you can store roast (and potatoes) in an inner pot with a silicone lid. Then reheat right on the stove (yes, in inner pot) or in Instant Pot by pressing Saute.
I would freeze the roast itself but not the potatoes in an airtight container for up to 3 months.
You could probably fit about 3 lbs roast.
6 quart Instant Pot is not big enough to accommodate vegetables and leave enough room for pressure to build up. I tried! You can pressure cook them after in the sauce for 10 minutes on High and Quick Release. Or just roast in the oven at 425 degrees F and pour gravy on top after.
Wrap them in parchment paper instead of throwing into the pot.

Calories: 506kcal, Carbohydrates: 30g, Protein: 36g, Fat: 25g, Saturated Fat: 9g, Cholesterol: 117mg, Sodium: 753mg, Fiber: 4g, Sugar: 4g