Instant Pot Pot Roast

We love to cook Pot Roast!  There’s just something so comforting about Pot Roast!  This Pot Roast recipes was one of the very first recipes that I cooked when I first got my Instant Pot.  I usually cooked Pot Roast in the crock pot and absolutely loved the idea of being able to cook such a hearty meal in such a short period of time.  I was a bit hesitant when I thought that I could cook something that normally took upwards of 8 hours to cook in as little as 90 minutes.  How can that be possible?  Well, I very quickly became an advocate for the Instant Pot after the very first time I tried this recipe!

Yes, it is possible to cook a large piece cut of Pot Roast into a tender, moist, delicious meal in a mere 90 minutes!  There are many variations on recipes for Pot Roasts in the Instant Pot.  This is a basic recipe that you can easily cook without having to go to the grocery store to pick up a bunch of ingredients.  I hope your family loves this easy recipe as much as we do!

Tips for this recipe:

1. Buy a small mason jar to combine the corn starch with the beef broth.  You will use this mason jar over and over again and it will be a lifesaver!  Seriously, it makes it so much easier to combine the dry and wet ingredients!
2. If you are planning on having leftovers, I recommend using flour instead of corn starch. When corn starch cools, it creates a very gelatinous consistency which makes it a bit more difficult to reheat.
3. Unless you are using red potatoes- peel your potatoes before cooking.  We used russet potatoes and left the peels on.  While it is more nutritious to leave the peels on, it is not as tasty to eat.
4. If you have time to let your Instant Pot naturally release all of the pressure, do it!  The longer you naturally release the pressure, the more tender your meat will be.
5. If you are cooking a larger roast, use large carrots versus baby carrots.  Baby carrots cook much faster and may be mushy if you cook them for the time needed for a larger roast.

How to make Instant Pot Pot Roast:

1. Rinse off your pot roast and massage salt, pepper and garlic powder into meat
2. Set Instant Pot to saute
3. Add oil and bacon fat to Instant Pot
4. Sear meat on both sides- approximately 3 minutes on each side
5. Turn Instant Pot to 65 minutes (based on a 2 ¾ pound chuck roast) Add approximately 10 minutes for each additional pound.
6. Add 3 ¾ cups beef broth
7. Add potatoes, onions, carrots and Worcestershire sauce
8. Place lid on Instant Pot, move valve to “seal” portion and cook for 65 minutes at high pressure
9. When timer beeps, natural release pressure for 15-20 minutes
10. When pressure has released, remove lid
11. Mix remaining ¼ cup of beef broth with cornstarch in mason jar- shake until combined
12. Set Instant Pot to sear
13. Add mixture to Pot Roast mixture and stir until well combined
14. Let gravy thicken after stirring- about 5 minutes
15. Serve!  It’s time for dinner!!

Ingredients:

• 2 ¾ pound Beef Chuck Roast
• 1 tablespoon of Vegetable oil
• 1 teaspoon of Salt
• 1 teaspoon of Pepper
• 1 teaspoon of Garlic Powder
• 6-7 small Potatoes quartered
• 1 lb of Baby Carrots
• 1 large white onion
• 4 Cups of beef broth
• 2 tablespoon of Worcestershire sauce
• 2 tablespoon of Cornstarch

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Recipe

Instant Pot Pot Roast

5 from 1 vote

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Servings: 8

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Ingredients

• ▢ 2 ¾ pound Beef Chuck Roast
• ▢ 1 tablespoon Vegetable oil
• ▢ 1 teaspoon Salt
• ▢ 1 teaspoon Pepper
• ▢ 1 teaspoon Garlic Powder
• ▢ 6-7 Russet Potatoes (Small and quartered)
• ▢ 1 lb Baby Carrots
• ▢ 1 Large White Onion
• ▢ 4 Cups Beef Broth
• ▢ 2 tablespoon Worcestershire sauce
• ▢ 2 tablespoon Cornstarch

Instructions

• Rinse off your pot roast and massage salt, pepper and garlic powder into meat
• Set Instant Pot to saute
• Add oil and bacon fat to Instant Pot
• Sear meat on both sides- approximately 3 minutes on each side
• Turn Instant Pot to 65 minutes (based on a 2 ¾ pound chuck roast) Add approximately 10 minutes for each additional pound.
• Add 3 ¾ cups beef broth
• Add potatoes, onions, carrots and Worcestershire sauce
• Place lid on Instant Pot, move valve to “seal” portion and cook for 65 minutes at high pressure
• When timer beeps, natural release pressure for 20 minutes
• When pressure has released, remove lid
• Mix remaining ¼ cup of beef broth with cornstarch in mason jar- shake until combined
• Set Instant Pot to sear
• Add mixture to Pot Roast mixture and stir until well combined
• Let gravy thicken after stirring- about 5 minutes
• Serve!  It’s time for dinner!!

Notes

Tips for this recipe:

1. Buy a small mason jar to combine the corn starch with the beef broth.  You will use this mason jar over and over again and it will be a lifesaver!  Seriously, it makes it so much easier to combine the dry and wet ingredients!

2. If you are planning on having leftovers, I recommend using flour instead of corn starch. When corn starch cools, it creates a very gelatinous consistency which makes it a bit more difficult to reheat.

3. Unless you are using red potatoes- peel your potatoes before cooking.  We used russet potatoes and left the peels on.  While it is more nutritious to leave the peels on, it is not as tasty to eat.

4. If you have time to let your Instant Pot naturally release all of the pressure, do it!  The longer you naturally release the pressure, the more tender your meat will be.

5. If you are cooking a larger roast, use large carrots versus baby carrots.  Baby carrots cook much faster and may be mushy if you cook them for the time needed for a larger roast.

Nutrition

Serving: 2g

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!