Pot roast in the Instant Pot? Absolutely and yes please. Talk about dinner on the table in a hurry! We are big fans of Instant Pot Beef Pot Roast…..juicy, fork-tender, fallin’ apart goodness made in just minutes in your electric pressure cooker. Your family is going to love this easy Instant Pot recipe.
Instant Pot Beef Pot Roast Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
Oh, pot roast. How I love thee! When I think of my favorite comfort foods, you are right at the top of the list. Not only rich and satisfying, your healthy protein also brings nourishment to our bodies and satiation to our palates. No wonder everybody loves you, pot roast!
Because I have a family of carnivores, we do enjoy meat dishes! Most especially BEEF recipes since we raise cattle and butcher our own beef.
Since we usually have quite a few chuck roasts on hand in the freezer, I make Korean Beef Bulgogi (served over rice) all the time, and also Lazy-Butt Beef Subs in my Instant Pot.
And if you’re looking for a delicious Hot Beef Sandwiches recipe, you’ve come to the right place. We adore hot beef sandwiches with sliced white bread, brown gravy and mashed potatoes. If you haven’t experienced this belly-warming comfort food, jump in! I promise you will not be disappointed.
What to love about this recipe –
- You can have a tender and juicy pot roast ready in minutes.
- Serve it with carrots, potatoes and gravy for a complete meal your fam will flip for.
- Use the leftovers to make pastas, quesadillas, wraps, soups, grilled sandwiches and more.
Ingredients you need to make this recipe
- Beef chuck roast
- Seasoning salt
- Dried oregano leaves
- Granulated garlic (garlic powder)
- Granulated onion (onion powder)
- Smoked paprika, optional
- Oil, for sautéing the roast
- Beef broth
- Red wine vinegar
- Worcestershire sauce
- Potatoes
- Baby Carrots
- Cornstarch
- Whipping (heavy) cream
How to make Instant Pot Beef Roast in Your Electric Pressure Cooker (aka Instant Pot)
Season the pot roast for searing: In a large mixing bowl, combine the seasoning salt, oregano, granulated garlic, granulated onion, and paprika; add the roast, coating it on all sides with the seasoning blend.
Sear the pot roast to brown it on all sides: Using the saute setting on the Instant Pot, add a bit of oil to the pot. When the oil is nicely hot, add the seasoned roast, letting it cook on the first side for 2-3 minutes so it can get browned and caramelized.
Turn the roast and do the same on the second side, adding a bit more oil to the pot, if needed, to sear the second side. Remove the seared roast to a platter and reserve.
**Keep in mind that when you are searing the roast at this point, you are not fully cooking it throughout; it will cook until done in the Instant Pot. Searing is just the process of browning the very exterior of the meat.
Deglaze the pot: Still using the saute setting, add the broth, vinegar, and Worcestershire sauce to the pot. As you stir the liquids, you will see that the browned bits attached to the bottom of the pot will release themselves, coming up into the broth – this is a good thing! (This step is called deglazing.)
Pressure cook the roast: Return the meat to the Instant Pot, gently placing it into the liquids in the pot; turn off the saute setting. Add the Instant Pot lid, locking it into place. Choosing the high pressure setting, set the Instant Pot timer for 60-70 minutes (Figure 15-20 minutes of cooking time per pound of roast/meat, or 25-30 minutes per lb. if the roast is frozen.) Bring the Instant Pot to full pressure, letting the roast cook under pressure until the timer sounds.
Be certain to utilize the natural pressure release: When the timer sounds, allow the pressure in the Instant Pot to come down on it’s own by using a natural pressure release (not a quick pressure release). This will take about 15-20 minutes and involves doing nothing except walking away from the Instant Pot will it does all the work! The pressure will naturally come down on it’s own.
**Be sure you don’t skip the natural release step! It is very important to use the natural release when cooking any type of meat since it allows the roast to rest and relax so that it will be super fork-tender.
Cook the potatoes and carrots: Carefully open the Instant Pot, then remove the roast, placing it onto a platter; cover with foil. Add the carrots and potatoes to the liquid into the Instant Pot; lock the lid into place, setting the timer for 15 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, perform a quick release to quickly remove all the pressure from the Instant pot. **At this point, check the potatoes and carrots with a fork to be sure they are fork-tender. If they are not, cook them under pressure for an additional 2-3 minutes in the Instant Pot.
Make the gravy: Remove the cooked carrots and potatoes from the Instant Pot to the platter with the cooked roast. In a small bowl, combine the cornstarch and broth together, whisking until smooth; add to the liquid in the Instant Pot.
Using the saute setting, bring the liquids in the Instant Pot to a boil, simmering until the gravy thickens; add a good splash of cream to make the gravy extra creamy, if desired.
Serve: Place the roast, carrots, and potatoes onto a serving platter; drizzle with some of the gravy, then serve with more gravy on the side.
Common Questions Asked About This Recipe
Which tools are helpful for making Instant Pot Pot Roast?
Instant Pot – I do have an Instant Pot for pressure cooking since this is the brand that most people seem to have. However, my favorite electric pressure cooker is the 6-quart Cuisinart due to it’s SIMPLICITY. You choose High Pressure setting, set the time, and then push start – so easy to use.
Long-handled tongs – these make turning your roast as you sear it a whole lot easier. You could use a meat fork, but every time you insert the fork, you puncture the meat fibers causing lost juice!
Flat whisk – For deglazing the pot and making lump-free gravy a flat whisk is TOTALLY the way to go. I prefer a silicone-coated flat whisk so that the finish on my non-stick pans doesn’t get damaged.
What is so great about a chuck roast, anyway?
A chuck roast is my favorite roast. An average size chuck roast is 3 – 3 1/2 lbs. so it feeds 5-6 people easily. Chuck roast has tons of great marbling which makes it a juicy roast and also adds a lot of flavor to the drippings.
Chuck roast is cut from the cow’s shoulder and since it’s a pretty heavily exercised muscle, it’s got fantastic flavor but can also be tough due to so much use. This is why it’s cooked low and slow in the slow cooker/oven and also makes a great roast for the Instant Pot.
Can I make an Instant Pot pot roast using a frozen roast?
You absolutely can cook a frozen roast in the Instant Pot! The only reason I don’t usually cook my roasts from frozen is because you can’t sear them first. I think the step of searing really adds great flavor to a roast, so I try to make sure I always do it.
**When cooking a roast from frozen, cook under pressure in the Instant Pot for 20 minutes per lb. When cooking a thawed roast, cook under pressure in the Instant Pot for 15 minutes per lb.
Can I use a different cut of roast to make this recipe?
Yes. Nearly any beef roast works well when cooked under pressure in the Instant Pot. Remember to always use the natural release so the roast is tender and juicy!
Why can’t I add the potatoes and carrots to the Instant Pot when the roast goes in at the beginning?
If you add the potatoes and carrots to the Instant Pot to cook along with the roast, they will be obliterated! Vegetables always need to be added at the end of the cooking time so they don’t get overcooked and mushy.
Do I really need to sear the roast or can I skip this step?
You can skip this step, if desired, but you’re cheating yourself out of a lot of FLAVOR. If you’re really short on time, you can place the roast into the instant pot as it is and pressure cook it as the recipe directs. I sure don’t recommend it, but sometimes life dictates otherwise.
Why is using the natural pressure release so important when cooking meat in the Instant Pot?
Anytime we are cooking any type of meat in the Instant Pot we want to make certain that the natural pressure release is what we use at the end of the cooking time…..not the quick release!
The natural pressure release is used for meats and it will take about 15-20 minutes (for this recipe) for all the pressure to naturally come down and escape from the Instant Pot. You don’t need to do a thing! The Instant Pot does all the work.
A natural pressure release for cooking any kind of meat is essential because this is the time that the meat can rest and relax, ensuring that when you’re ready to eat the roast, it’s nice and fork-tender. Don’t skip the natural pressure release step!
Looking for helpful Instant Pot info? Click here.
Find ALL my Instant Pot recipes here.
More Meat Recipes to Enjoy –
- PEPPER JELLY GLAZED PORK LOIN ROAST
- KILLER HAMBURGER STEAK IN A SKILLET
- BACON-WRAPPED PORK TENDERLOIN WITH PEACH GLAZE
- JUICY CAST IRON SKILLET STEAK
- COUNTRY-STYLE ASIAN BBQ PORK RIBS
Printable Instant Pot Beef Pot Roast Recipe –
Instant Pot Beef Roast
Ingredients
- 3 lb. chuck roast rested for 1-2 hours on the counter so it’s no longer ice cold from the fridge
- 2 tsp. seasoning salt
- 1 tsp. granulated garlic (garlic powder)
- 1 tsp. granulated onion (onion powder)
- 1 tsp. smoked paprika (or sweet paprika)
- 1 tsp. oregano leaves (flakes)
- 1/2 tsp. black pepper
- 2 tsp. kosher salt or 1 tsp. table salt
- Canola or vegetable oil for searing the roast
- 2 cups beef broth
- 2 Tbs. red wine vinegar
- 2 Tbs. Worcestershire sauce
- 2 lbs. Russet potatoes, cut in half (or use your favorite potatoes)
- 1 lb. baby carrots or 1 lb. carrots, cut into 2" pieces
- 2 Tbs. cornstarch
- 2 Tbs. water or broth
- splash of whipping (heavy) cream
Instructions
- In a large mixing bowl, combine the seasoning, granulated garlic, granulated onion, paprika, oregano, black pepper, and salt; add the roast the bowl, using your fingers to disperse the spices over the roast, rubbing them into all the "nooks and crannies" with your fingertips.
- In the Instant Pot using the saute setting, add the oil to the pot. When the oil is nicely hot, add the seasoned roast to the oil; let the roast cook on the first side for 2-3 minutes so it can get browned (for caramelization). Turn the roast (at this point, because it's nicely browned on the first side, it should release from the bottom of the pot very easily) and do the same on the second side. **If needed, add a bit more oil to the pot when flipping the roast to sear the second side.
- Remove the roast from the Instant Pot to a platter; reserve. Still using the saute setting, add the broth, vinegar and Worcestershire sauce to the pot. As you stir the liquids, you will see that the browned bits attached to the bottom of the pot will release themselves, coming up into the broth – this is a good thing! (This step is called deglazing)
- Return the meat to the Instant Pot, gently placing it into the liquids in the pot; turn off the saute setting. Add the Instant Pot lid, locking it into place. Choosing the high pressure setting, set the timer for 45-60 minutes (Figure 15-20 minutes per lb. of roast/meat, or 25-30 minutes per lb. if frozen). Bring the Instant Pot to full pressure, letting the roast cook under pressure until the timer sounds.
- This is a very, very important step when cooking any meats: When the Instant Pot timer sounds, walk away from the pot! This is where you want to use what's called the natural release, meaning you allow the pressure in Instant Pot to come down on it's own. The natural release for a roast will take about 15-20 minutes and is so important for letting the meat fibers rest and relax so the roast will be super tender.
- When all the pressure has removed itself from the Instant Pot, carefully unlock and remove the lid. Remove the cooked roast to a platter and cover with foil; let it rest while you cook the potatoes and carrots.
- Add the potatoes (cut in half is best) and baby carrots to the liquid in the Instant Pot; lock the Instant Pot lid into place and set the timer for 10 minutes, bringing it to full pressure. When the timer sounds, perform a quick release to quickly remove all the pressure from the Instant Pot so the potatoes and carrots don't get over cooked. Test the potatoes and carrots with a fork to be sure they are nicely fork-tender. If not, cook under pressure for 2-3 minutes longer.
- Remove the potatoes and carrots to the platter when the roast is resting. Whisk the cornstarch into the water or broth and add to the liquids in the Instant Pot. Using the saute setting again, simmer and whisk the liquids until they thicken into a gravy; add a good splash of cream to make the gravy extra creamy.Serve the gravy alongside with the roast and vegetables.
Notes
Nutrition
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Let’s Get You Cookin’,
Chef Alli
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