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Instant Pot Pot Roast

Easy Instant Pot Pot Roast

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.
Course Instant Pot, Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Natural Pressure Release 40 minutes
Total Time 2 hours 5 minutes
Servings 4 servings
Calories 1075kcal
Author Katie


  • Instant Pot


  • 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


  • 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!


  • 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!


Serving: 1c | Calories: 1075kcal | Carbohydrates: 29g | Protein: 101g | Fat: 63g | Saturated Fat: 26g | Cholesterol: 352mg | Sodium: 529mg | Potassium: 2358mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25596IU | Vitamin C: 17mg | Calcium: 172mg | Iron: 12mg