My fork-tender Easy Instant Pot Pot Roast recipe will be your new favorite way to make a roast. 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.
Ingredients
Here are all the ingredients you need to make my Instant Pot Roast recipe.
- Oil – I like to use grape seed oil since it has a high smoke point. You’ll need this for
- Montreal Steak Seasoning – You can find this blend in the spice aisle or you can make your own Montreal Steak Seasoning.
- Chuck Roast – I typically aim for a 4-5 pound roast for my family of 4. It will shrink as it cooks yielding about half to three quarters of a pound per person.
- Vegetables – I use a mix of carrots, celery and onions for my pot roast recipe. You can also add in whole mushrooms if you like mushrooms or even a can of diced tomatoes for additional flavor.
- Cornstarch – I use cornstarch at the end to thicken the broth to make a delicious gravy.
Directions
- 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).
- Remove the meat from the Instant Pot, and deglaze the bottom of the pot with the one cup of water. Making sure all brown bits have been scraped off the bottom.
- Add the roast back to the pot and add the veggies on top. Then, cut and peel the onions and place in the Instant Pot.
- Turn the Instant Pot off, 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 ¼ 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!
Pot Roast FAQs
Here are some of the most frequently asked questions when it comes to cooking pot roast in the Instant Pot.
For every pound of roast meat you’ll want to add 15-20 minutes. For my 4.5 pound roast I cook it for 60 minutes followed by letting it naturally release the pressure for at least 40 minutes. You can let it sit and do a natural release of 65 minutes. Yielded the same great results.
Yes! Pot roast will get more tender the longer you cook it. That’s why it’s great to pressure cook plus let it naturally release the pressure. It will yield the most delicious tasting pot roast.
I can fit up to 7 pounds of meat in my 6 quart Instant Pot. For this recipe you will need at least a 6 quart Instant Pot to make this meal. DO NOT over fill past the line.
Yes, you can freeze leftover pot roast. Make sure the meat is at room temperature and place in a freezer bag. Do not freeze the actual vegetables as they will be mushy when you defrost and reheat.
Pot Roast Tips & Tricks
Here are all the tips and tricks I’ve learned when making pot roast in the Instant Pot.
- Time: 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.
- Frozen Roast – 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).
- Instant Pot – You will need to add water to the Instant Pot. This will create a delicious gravy at the end of the cooking process. Make sure you DO NOT over fill past the fill line in the Instant Pot. This includes the actual food and not just liquid. The pressure cooker needs room to pressure cook.
- Deglaze – You must deglaze the pot after searing the meat to prevent burning. I deglaze with water but you can also use red wine.
- Placement of Ingredients – Place roast on the bottom and veggies on top. Veggies on the bottom become to soggy and overcooked.
- Leftovers – If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. See notes above about freezing leftovers. You can also reinvent the leftover roast by using it in my Instant Pot Beef & Barley Soup recipe or in vegetable beef soup!
Instant Pot Recipes
If you love your Instant Pot as much as I do, you will love these other electric pressure cooker recipes.
Add something sweet to end your dinner
Here are a few of my favorite dessert recipes that I love to enjoy after we eat pot roast.
- Cherry Almond Pound Cake
- Dairy-Free Skillet Cherry Crisp
- Pumpkin Spice Dutch Baby
- Berry-Cornmeal Pound Cake
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.
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Easy Instant Pot Pot Roast
Equipment
- Instant Pot
Ingredients
- 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
- 1-¼ cup water divided
- 2 tablespoons cornstarch
Instructions
- 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).
- Remove the meat from the Instant Pot, and deglaze the bottom of the pot with the one cup of water. Making sure all brown bits have been scraped off the bottom.
- Add the roast back to the pot and add the veggies on top. Then, cut and peel the onions and place in the Instant Pot.
- Turn the Instant Pot off, 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 ¼ 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!
Notes
- Time: 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.
- Frozen Roast – 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).
- Instant Pot – You will need to add water to the Instant Pot. This will create a delicious gravy at the end of the cooking process. Make sure you DO NOT over fill past the fill line in the Instant Pot. This includes the actual food and not just liquid. The pressure cooker needs room to pressure cook.
- Deglaze – You must deglaze the pot after searing the meat to prevent burning. I deglaze with water but you can also use red wine.
- Placement of Ingredients – Place roast on the bottom and veggies on top. Veggies on the bottom become to soggy and overcooked.
- Leftovers – If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. See notes above about freezing leftovers. You can also reinvent the leftover roast by using it in my Instant Pot Beef & Barley Soup recipe or in vegetable beef soup!
Nutrition
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Kimberly Fann
This was one of the best roasts I’ve made in a very long time and it was SO easy! Thanks! I also added potatoes 🙂
Katie
Kimberly, thanks for taking the time to leave a comment. I’m so happy you loved the recipe!