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Instant Pot Pot Roast

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This easy Instant Pot pot roast is the kind of comforting, stick-to-your-ribs dinner that brings everyone to the table.

With fall-apart tender beef, hearty potatoes and carrots, and a rich, savory gravy—all made in just one pot—it’s the perfect weeknight classic that feels like Sunday dinner.

Your family will love how flavorful and satisfying it is, and you’ll love how effortless it is to put together.

Serve with warm rolls or a side salad, and you’ve got a no-fuss meal the whole family will love.

For Instant Pot Pot Roast

  • Beef Chuck Roast – A well-marbled cut that becomes fall-apart tender when pressure-cooked.
  • Oil – Used for searing the roast to lock in flavor.
  • Salt, Black Pepper, Onion Powder, Garlic Powder – A simple yet flavorful seasoning blend for the roast.
  • Smoked Paprika (Optional) – Adds a subtle smoky depth to the dish.
  • Baby Red Potatoes – Hold their shape well and absorb the rich flavors of the broth.
  • Carrots – Adds a natural sweetness and heartiness to the roast.
  • Yellow Onion – Enhances the dish with a deep, savory flavor.
  • Beef Broth – Provides moisture and intensifies the richness of the gravy.
  • Worcestershire Sauce – Gives the broth a deeper umami flavor.

For the Gravy

  • Cornstarch – Thickens the broth into a rich, silky gravy.
  • Water – Combined with cornstarch to make a slurry for thickening.
  • Additional Salt, Pepper, and Garlic Powder (to taste) – Adjust seasoning to your preference.

Instant Pot Pot Roast

This Instant Pot Pot Roast is the ultimate comfort meal—tender, juicy beef with hearty potatoes, carrots, and a rich, savory gravy, all made in one pot. It's an easy, no-fuss dinner that delivers slow-cooked flavor in a fraction of the time
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Course: Main Course
Cuisine: American
Keyword: Instant Pot Pot Roast
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6

Notes

Ingredients

  • 3–5 lb beef chuck roast (see notes if using frozen)
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 1 lb baby red potatoes
  • 4 large carrots, chopped into large chunks (see notes for baby carrots)
  • 1 large yellow onion, chopped
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • ¼ cup water
  • 2 tbsp cornstarch

 

Instructions

  1. Prep the Roast:
    • In a small bowl, mix salt, pepper, garlic powder, onion powder, and smoked paprika.
    • Rub the seasoning blend all over the roast.
  2. Sear the Meat:
    • Turn your Instant Pot to Sauté. Add oil and let it heat for about 30 seconds.
    • Using tongs, place the roast into the pot. Sear for 3–4 minutes per side until browned all over. Remove from sauté mode.
  3. Pressure Cook:
    • Set the Instant Pot to Pressure Cook – High:
      • 60 minutes for a 3 lb roast
      • 80 minutes for a 5 lb roast
    • Add potatoes, carrots, and onions around the roast.
    • Pour in beef broth and Worcestershire sauce.
    • Secure the lid and set the valve to Sealing.
  4. Natural Release:
    • Once cooking is complete, let the pressure release naturally for 10 minutes.
    • Then switch the valve to Venting to release remaining steam. Open the lid when the float valve drops.
  5. Make the Gravy:
    • Transfer roast and vegetables to a platter. Shred the roast using two forks.
    • Use a strainer or spoon to remove solids from the broth in the pot.
    • Switch the pot to the Soup setting and bring the broth to a boil.
    • In a small bowl, whisk together ¼ cup water and 2 tbsp cornstarch. Stir into the boiling broth to thicken into gravy.
    • Season gravy with additional salt, pepper, or garlic powder if desired.
  6. Serve:
    • Pour the gravy over the roast and vegetables.
    • Garnish with fresh thyme or parsley if you like.
 
Notes
  • Using Baby Carrots: They cook faster. To avoid mushy carrots:
  • Reduce initial pressure cooking time by 10 minutes
  • Omit carrots at first, then add them after pressure cooking and cook for an additional 10 minutes.
  • Frozen Roast:
    • Add 20–30 minutes to pressure cook time.
    • Skip searing—rub roast with seasonings and go straight to pressure cooking.

 

Nutrition

Calories: 133kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g |
 Cholesterol: — | Sodium: 1087mg | Potassium: 672mg | Fiber: 3g | Sugar: 5g |
 Vitamin A: 8101IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg
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1. Can I use a frozen roast?
Yes! You can skip the searing step and just rub the seasonings on the frozen roast before adding it to the Instant Pot. Just increase the cooking time by 20–30 minutes, depending on the size.

2. Why is my pot roast tough?
It just needs more time! If your roast isn’t fork-tender, pressure cook it for another 10–15 minutes and let it naturally release. Tough meat usually means it hasn’t cooked long enough.

3. Can I use baby carrots instead of whole carrots?
Absolutely! But since baby carrots cook faster, add them in the last 10 minutes of pressure cooking so they don’t turn to mush.

4. How do I make the gravy thicker?
After removing the roast and veggies, set the Instant Pot to Sauté. Mix 2 tablespoons cornstarch with ¼ cup water, stir it into the broth, and let it simmer until thickened.

5. What can I serve with pot roast?
This dish is perfect on its own, but it pairs beautifully with warm dinner rolls, mashed potatoes, or a fresh green salad for a complete meal.

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