This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies, a fall-apart tender roast, and seasoned gravy.

Recipe Notes

  • Choose the right cut: Chuck roast works best for instant pot pot roast because it becomes tender and flavorful under pressure. Leaner cuts may turn out dry.

  • Sear for deeper flavor: Don’t skip the sauté step. Browning the beef before pressure cooking builds richness and creates a more flavorful gravy.

  • Deglaze properly: After searing, scrape up the browned bits from the bottom of the pot with broth. This prevents the burn notice and adds extra flavor.

  • Natural release matters: For the most tender instant pot pot roast, allow at least 10–15 minutes of natural pressure release before venting. This helps the meat stay juicy.

  • Check for tenderness: If the roast isn’t fork-tender after cooking, reseal and cook for an additional 5–10 minutes under pressure.

  • Vegetable timing tip: Cut potatoes and carrots into large chunks so they hold their shape during pressure cooking.

  • Thicker gravy option: To thicken the sauce, turn on sauté mode after cooking and simmer uncovered, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).

  • Make it even easier: This instant pot pot roast is a full meal in one pot — no need for additional side dishes unless desired.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Freezer tip: Cool completely before freezing. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

  • Please note that while the cook time is only 58-68 minutes, the total time including the time it takes to build pressure and natural pressure release is roughly 1 hour 40 minutes to 1 hour 50 minutes.
  • This recipe was tested in a Smart Bluetooth 6 quart Instant Pot. Please take into consideration your model and its requirements before making the recipe.
Prep
15 mins
Cook
1 hour
Serves
6
Ingredients
14
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Equipment

  • Small bowl
  • Instant Pot

Ingredients

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  • 2 tsp Seasoning salt
  • 1 tsp Garlic powder
  • 1 tsp Dried parsley
  • 1/2 tsp Onion powder
  • 1/2 tsp Black pepper
  • 3 lbs Beef chuck roast
  • 1 Tbsp Canola oil
  • 1 cup Low sodium beef broth
  • 1 Tbsp Tomato paste
  • 2 Tbsp Balsamic vinegar
  • 1 Tbsp Worcestershire sauce
  • 1.5 lbs Little Potatoes
  • 3 Large carrots, peeled and cut into thick slices
  • (to thicken) Corn starch (optional)
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Instructions

  • Step 1

    In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.

  • Step 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 to 3 minutes. When you flip it, it should release from the pan easily.

  • Step 3

    To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce—if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.

  • Step 4

    Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55 to 65 minutes, depending how large your pieces are (65 minutes to be safe).

  • Step 5

    When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.

  • Step 6

    Add the little potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for three minutes.

  • Step 7

    When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.

  • Step 8

    Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.

  • Step 9

    Optional: If desired, combine equal parts corn starch and water, stir into the remaining juices, and turn the Instant Pot to saute. Whisk continuously until juices are thickened and serve with pot roast.