Go Back
+ servings

Instant Pot Pot Roast with Potatoes and Carrots

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!
No ratings yet
Print Pin
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Servings: 8
Calories: 462kcal
Author: Megan Porta


  • 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.


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!


Calories: 462kcal | Carbohydrates: 32g | Protein: 55g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 129mg | Sodium: 4022mg | Potassium: 1637mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6502IU | Vitamin C: 117mg | Calcium: 678mg | Iron: 7mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!