Enjoy the flavors of a home-cooked hearty pot roast dinner using the Instant Pot! The roast falls apart and the vegetables are fork tender leaving you with a heart-warming dinner.
Pot roast is one of my all-time favorite comfort foods. I grew up with my mom making it for Sunday dinners and we always had it on the first day of school. My mother inherited her mother’s cast iron skillet after she passed away. Her brother and sisters all divided items and they all agreed that my mom (being the cook of the family) should have the cast iron skillet. With the disclaimer that when ever they would come to visit my mom had to make mom’s pot roast dinner for them. She happily obliged and 30 years later she has still held up on her promise to her siblings. We almost always have pot roast when they come to visit. You might be wondering why am I talking about this prized cast iron skillet verse the Instant Pot. For years, I struggled to make a pot roast just like my mom’s. I tried all sorts of different methods. I’ve tried enamel cast iron, oven, and slow cooker. I never could get the same amazing flavors like my mom’s pot roast. Last year, I tried the Instant Pot, and after experimenting on times and settings I finally perfected my pot roast recipe. I don’t think I’ll ever make pot roast another way since I’m so incredibly happy with how my pot roast in the Instant Pot has turned out.
I’ve found that if you sear the pot roast first in the Instant Pot you lock in the flavors and start to really build the depth of flavor. I love to use large whole carrots–I just feel that they have so much more flavor. When I happened to photograph this recipe I only had a few large whole carrots and I added in some baby carrots. My family loves the veggies in the pot roast so I always make sure I make extra. I also add in celery (because this is something my grandmother and mom always do so I kept with that tradition), and a few whole onions. Place a little bit of water in the Instant Pot, seal and set to cook for 65 minutes. You will want to let the Instant Pot come to pressure naturally for at least 30-40 minutes, and then you can carefully do a quick pressure release.
If your making this for dinner you’ll want to start this around 2:00 in the afternoon for a 5pm dinner. You really want to give yourself at least 2.5 hours. Yes–this is a long recipe not one of the shorter cooking Instant Pot recipes; however, you want the meat to be fork tender so patience is definitely a virtue with this recipe. Just think of it this way. Put together dinner and set the Instant Pot and then you can leave the house to pick up kids from school and/or run errands. You will come back to a house smelling like pot roast has been cooking for hours. If you have an Instant Pot and ready to give a big meal a try (like a big hunk of meat) I’m going to invite you to try my Instant Pot Pot Roast recipe. I’m pretty sure you will never make pot roast again.
A few tips about cooking your pot roast in the Instant Pot:
- You CANNOT cook this from frozen. It will turn out so tough you’ll end up throwing the meal away (I learned this from experience).
- For a 4.5lb chuck roast 60 minutes plus a minimum of 30 minute natural release.
- You can let it sit and do a natural release of 60 minutes. Yielded the same great results.
- Place roast on the bottom and veggies on top. Veggies on the bottom become to soggy and overcooked.
- You need at least a 6 quart Instant Pot to make this meal.
- DO NOT over fill past the line.
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Instant Pot Pot Roast
- 1 tablespoon grape seed oil
- 1 tablespoon Montreal steak seasoning
- 4.5 lbs chuck roast
- 10 whole carrots peeled and cut in half
- 6 celery stalks washed and cut in half
- 4 onions peeled and left whole
- 1-1/4 cup water divided
- 2 tablespoons cornstarch
- Add the grapeseed oil to the Instant Pot. Set the Instant Pot to the “saute” option. Season the chuck roast with Montreal Steak Seasoning on both sides. Place in the Instant Pot and sear for about 5 minutes (flipping half way through).
- While the roast sears, peel carrots, cut and discard the ends, and cut the carrots in half. Rinse and clean celery stalks, cut and discard the ends and cut the celery in half. (You can prep the veggies before you start to sear the beef) Once you’ve flipped the roast over you can add the veggies on top. Then, cut and peel the onions and place in the Instant Pot.
- Turn the Instant Pot off, add 1 cup of water, then place the lid on and close the steam valve. Select “manual” and set for 65 minutes. Once the chuck roast is done cooking, let it naturally rest for at least 40 minutes. Then carefully do a quick pressure release ((See notes for other tips)).
- Carefully remove the vegetables and roast. Set the Instant Pot to saute and make the gravy. In a small bowl add in the cornstarch and 1/4 cup of water. Whisk until a slurry is created. Add a pinch of salt and black pepper to the slurry, then begin to whisk into the broth in the Instant Pot to make the gravy. Turn the Instant Pot off once the gravy is thick.
- Divided evenly among plates and top with gravy. Enjoy!