Make your next pot roast in your Instant Pot! Beef, potatoes, carrots and gravy are made in a single pot and they cook perfectly every time. This is the juiciest, most tender roast your lips will ever taste! Great easy dinner option any night of the week that the whole family will love!
Is there really any dinner option that is more comforting, EASY and just totally succulent and delicious than a savory pot roast? It’s pretty much guaranteed that when you tell someone there’s a roast cooking that they will go, Ohh! Yum! I have a slow cooker pot roast recipe that I’ve made about a thousand times, but you all have seen my crazy obsession with my Instant Pot and you and I both knew a pressure cooker pot roast was coming.
The meat and veggies turn out PERFECTLY in this recipe. The meat is juicy and tender and the potatoes and carrots are the perfect amount of soft. I’m not dissing on the crock pot version of this comforting dinner because there is definitely still room in this universe for it, but when you want to get dinner on the table quickly, this instant pot recipe is your best bet. It tastes like it’s been simmering in a slow cooker allllll day long!
HOW TO COOK A POT ROAST IN YOUR INSTANT POT!
Cut a 3 to 4-pound roast into 3-4 chunks, trimming and discarding excess fat. In a small bowl, combine the salt, pepper, garlic powder, onion powder and paprika. Mix well and rub over all surfaces of beef chunks.
Set the Instant Pot to saute. Heat the olive oil and add the pieces of beef to the pot. Cook for 2 minutes/side. Do this in batches, if needed, and transfer to a cutting board.
Add beef stock or beef broth and Worcestershire sauce and deglaze the pot (scrape bits from the bottom of the pan with a spoon). Add the seared meat to pot. Cover and cook on high pressure (use the pressure cook setting) for 45 minutes. It will take the pot approximately 15 minutes to build up pressure before it begins cooking. Do a quick release.
Add the carrots, onion pieces and potatoes to the pot and cover. Cook on high pressure (use the pressure cook setting) for 5 minutes. Do a quick release.
Remove the contents of the pot and place in a serving dish. Cover to keep warm.
Combine 2 tablespoons each of water and cornstarch in a small bowl and mix. Set the pot to saute and bring the liquid to a boil. Whisk in the water-cornstarch mixture and let simmer until thick. Pour the gravy over the roast and serve!
RECIPE TIPS: MAKE THIS THE BEST ROAST YOU’LL EVER EAT
For a bolder flavor, add a 6-oz. can of tomato paste and/or 1/4 cup red wine to the sauce before cooking.
The recipe calls for red potatoes, but feel free to replace those with equal amounts of Yukon gold or Russet potatoes.
When you add the veggies at the end you add time to the recipe since the pressure will need to rebuild, but trust me when I tell you this is the best method. This allows the potatoes and carrots to cook to absolute perfection!
To shorten the cook time for this recipe, skip searing the roast and instead add the spices to the cooking liquid. Another option for shortening the recipe is to skip making the gravy at the end and instead pour juices over the top of the roast and veggies. It will be a lot less thick, but still delicious!
WHAT CUT OF MEAT FOR POT ROAST IS THE BEST?
I recommend using a 3-4-pound chuck roast for this recipe (trim excess fat before cooking), but other options include: bottom round roast, rump roast, sirloin roast or beef brisket.
WHAT TO DO WITH LEFTOVER POT ROAST
This recipe feeds a lot of people, which is great if you’re having company. If you cook a roast for family dinner, it is likely that you will have leftovers! YUM! Here are a few ideas for ways to repurpose the succulent beef:
Cook in a skillet with a tablespoon or two of taco seasoning and use it as taco meat!
Or burrito or enchilada meat.
Or a taco salad!
How about adding it to a delicious burrito bowl?
Turn it into a delicious, hot, savory sandwich!
HOW TO STORE AND FREEZE LEFTOVER COOKED POT ROAST
If you have leftovers, place into a sealed container and store in the refrigerator for up to 4 days. Or you can freeze in heavy-duty freezer bags or airtight containers for up to 6 months.
HOW TO MAKE POT ROAST IN A CROCK POT
When it is more convenient for you to let your roast sit and cook while you are at work, making it in a slow cooker is a great option! Place all of the same ingredients from this Instant Pot recipe into your slow cooker. Stir, cover and cook on Low heat for 8-9 hours (or 5-6 hours on High).
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at. It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
INSTANT POT BURN NOTICE
If you see that dreaded burn notice flash on your Instant Pot, do not fret! Know that your pressure cooker is keeping a good eye on your food. It has sensed that the temperature toward the bottom of the pot is too high and has therefore turned it off temporarily. It is giving you a chance to fix the problem! This can happen especially with thick sauces or chilis because of the heaviness of the contents inside the pot. It can also happen if there is not enough liquid inside the pot.
If you see the burn notice, press CANCEL as soon as possible. Do an immediate quick release and wait for the silver float valve to drop. Transfer the inner pot to a hot pad holder. Scrape any bits of food that may have adhered to the bottom of the pot using a spoon.
If there are no burned bits:
Add 1/2 cup of liquid to the recipe that will thin out the consistency. If the recipe contains beef or chicken broth, add more of the same. If no broth is used in the recipe, add water.
Stir the contents of the pot thoroughly and resume cooking.
If you see burned pieces in the mixture:
Pour the contents into a saucepan and clean out the pot using soap and water, making sure any charred pieces of food are removed from the bottom of the pan. Remove visible pieces of burnt food and pour it back into the pot.
Add 1/2 cup of liquid to the recipe, stir the contents thoroughly and resume cooking.
HOW TO AVOID SEEING THE DREADED BURN NOTICE ON THE INSTANT POT
Stir heavy sauces or soups just before placing the cover on the pot for cooking. You will want the heaviest ingredients toward the top in order to ensure they don’t stick to the bottom and burn.
Make sure your pot contains enough liquid! Add extra beef broth or chicken broth if it is already an ingredient in the recipe. If the recipe does not contain a thin liquid (e.g., a recipe that requires a trivet), add 1 1/2 cups of liquid to the bottom of the Instant Pot before cooking.
I do not use an 8-quart IP, but from what I have read this size is much quicker to burn than the 6-quart version. The 8-quart Instant Pot may require more liquid than the 6-quart does.
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
Instant Pot Pot Roast
- Instant Pot
- 4 lb roast 3-4 lbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 3 tbsp olive oil
- 32 oz beef stock or broth
- 2 tbsp Worcestershire sauce
- 5 carrots peeled and cut into chunks
- 1 yellow onion cut into chunks
- 5 red potatoes cut into chunks
- 2 tbsp water
- 2 tbsp cornstarch
- Cut the roast into 3-4 chunks, trimming and discarding excess fat. In a small bowl, combine the salt, pepper, garlic powder, onion powder and paprika. Mix well and rub over all surfaces of beef chunks.
- Set Instant Pot to saute. Heat the olive oil and add the pieces of beef to the pot. Cook for 2 minutes/side. Do this in batches, if needed, and transfer to a cutting board.
- Add beef stock/broth and Worcestershire and deglaze the pot (scrape bits from the bottom of the pan with a spoon). Add the seared meat to pot. Cover and cook on high pressure (pressure cook setting) for 45 minutes. It will take the pot approximately 15 minutes to build up pressure before it begins cooking. Do a quick release.
- Add the carrots, onion pieces and potatoes to the pot and cover. Cook on high pressure (pressure cook setting) for 5 minutes. Do a quick release.
- Remove the contents of the pot and place in a serving dish. Cover to keep warm.
- Combine the water and cornstarch in a small bowl and mix. Set the pot to saute and bring the liquid to a boil. Whisk in the water-cornstarch mixture and let simmer until thick. Pour the gravy over the roast.