• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Christmas
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Christmas
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    Instant Pot Pot Roast and Potatoes

    Updated: December 16, 2020 | Published on: February 13, 2020 - Molly2 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Paleo RecipesP
    Whole30 RecipesW
    Jump to Recipe

    Get tender, fall-apart instant pot pot roast in less than two hours with this step by step guide. This recipe can be made with frozen roast and is complete with vegetables for an easy, healthy dinner. It's even Whole30 approved!

    instant pot pot roast with carrots and potatoes

    My slow cooker beef stew is one of the most popular recipes on What Molly Made, so I figured it was about time to do a guide on how to make a similar recipe in the Instant Pot. We're using traditional potatoes and veggies for this one and you can even use a frozen roast!

    What kind of meat is pot roast?

    Pot roast isn't a specific cut of meat or a specific recipe, but instead it's more of a cooking method. The best cuts of meat for pot roast are tougher cuts. They're lean and have a lot of connective tissue so when you cook them low and slow the meat tenderizes and falls apart.

    Here are a few cuts of meat that work great for roast in the instant pot:

    1. Chuck roast (highly recommend this cut for this recipe)
    2. Brisket
    3. Bottom round roast
    chuck roast in the instant pot with gravy, carrots and potatoes

    Is a pot roast healthy?

    Pot roast is a really healthy meal full of protein, veggies and carbs. This specific recipe is even Whole30 approved meaning it's gluten free, dairy free and refined sugar free.

    How to cook a roast in the Instant Pot:

    Start by searing your roast on both sides using the SAUTE button on your Instant Pot. This creates a crust of flavor and seals in the juices.

    Add the rest of the ingredients and switch the Instant Pot to MANUAL (high pressure). Cook a 3 pound thawed roast for 60 minutes. It will take time for the Instant Pot to come to pressure then it will start counting down.

    Once it's done, do a natural release (do nothing) for 10 minutes then use a wooden spoon to turn the valve from SEALING to VENTING. Follow the directions below to make the gravy if desired then shred and enjoy!

    How long to cook roast in Instant Pot:

    For thawed roast: cook your roast for 20 minutes for every pound. For example, a 2 pound roast would be 40 minutes.

    For frozen roast: add 10 minutes to the already allotted 20 minutes for every pound of frozen roast. For example, a 2 pound roast would be 60 minutes.

    Note: The Instant Pot will take more time to come to pressure if your roast is frozen so give it some time before it starts to count down.

    instant pot roast in a white bowl with a black serving spoon ready to be served

    Can you overcook a roast in the pressure cooker?

    Yes, just like any cooking method you can overcook a chuck roast in the Instant Pot. Follow the directions based on the size of your roast to know how long to cook it. It should be 20 minutes per pound of thawed roast.

    Why is my roast tough?

    Both undercooking and overcooking a roast can result in toughness. If it doesn't fall apart easily it might need more time. If it falls apart but is dry and tough then it may be overcooked.

    instant pot chuck roast shredded in a bowl with carrots and potatoes

    Can a frozen roast be cooked in an instant pot?

    Follow these steps for cooking a frozen pot roast in the Instant Pot:

    • Skip the first step of searing the meat.
    • Follow the normal directions of adding everything to the pressure cooker.
    • Cook on high pressure for 30 minutes per pound (compared to 20 for thawed roast)

    Make ahead freezer instructions: Place everything in a large ziplock freezer bag and store in the freezer for up to 3 months. When ready to cook, transfer frozen meal directly to the pressure cooker and cook for 30 minutes per pound of roast.

    beef roast instant pot

    If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

    More healthy instant pot recipes:

    • Instant Pot spaghetti
    • Instant Pot salsa chicken
    • Healthy Instant Pot beef stroganoff
    • Instant Pot honey mustard chicken
    instant pot chuck roast shredded in a bowl with carrots and potatoes

    Instant pot pot roast and potatoes

    Get tender, fall-apart instant pot pot roast in less than two hours with this step by step guide. This recipe can be made with frozen roast and is complete with vegetables for an easy, healthy dinner. It's even Whole30 approved!
    5 from 4 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 363kcal
    Author: Molly
    Prevent your screen from going dark

    Ingredients

    • 3 pound chuck roast *see notes if yours is bigger or smaller than 3 pounds
    • Salt and pepper to taste
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 tablespoons olive oil
    • 1 yellow onion chopped
    • 3 garlic cloves minced
    • 1 1/2 pounds baby red potatoes cut in half
    • 4 large carrots peeled and cut diagonally into 2-inch pieces
    • 4 cups beef broth or stock
    • 2 teaspoons Worcestershire sauce or coconut aminos
    • 4 sprigs fresh thyme stemmed and chopped
    • 1 sprig fresh rosemary stemmed and chopped
    • 2 bay leaves
    • 2 tablespoons cornstarch or tapioca starch

    Instructions

    • Set a 6 qt instant pot to the high saute setting. Add the olive oil to the bottom of the instant pot and allow to heat for 1-2 minutes. While it’s heating, sprinkle both sides of the chuck roast with salt, pepper, garlic powder and onion powder.
    • Use tongs to place the chuck roast in the instant pot with the olive oil and allow to cook for 3-4 minutes on each side without moving it so it creates a browned crust.
    • Switch instant pot to pressure cook (manual) setting. Add the onion, garlic, potatoes, carrots, beef broth, worcestershire sauce (or coconut aminos), thyme, rosemary and bay leaves to the pot with the beef. Cover the lid and set the timer for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef if your roast is larger or smaller than 3 pounds. The instant pot will take about 10 minutes to come to pressure then start counting down.
    • When the cooking time is up, do a natural release for 10 minutes (don’t touch anything, just let it release pressure on its own) then use a wooden spoon or towel to turn the valve to “venting” to quick release the rest of the pressure. Transfer the roast to a platter and shred. Add the vegetables to the roast to serve.
    • Turn the instant pot to sauce setting and mix cornstarch or tapioca starch with 2 tablespoons of water in a small bowl. Add the mixture to the instant pot with the leftover cooking liquid. Bring mixture to a boil and allow to thicken for 3-5 minutes. Serve thickened gravy over the roast and vegetables.
    • Garnish with additional salt and pepper to taste as well as chopped fresh rosemary and thyme.

    Notes

    For a frozen roast: Skip the searing step and add 10 minutes to your cook time for every pound. So if your pot roast is 3 pounds, you’ll cook it for 30 minutes per pound rather than 20 minutes per pound for a total of 90 minutes.
    *: roast should be cooked for 20 minutes per pound of thawed roast. Adjust cook time based on the size of your chuck roast.
    Searing the outside of the roast before cooking is optional but it helps develop more flavor. You can omit the starch step and shred the beef right in the instant pot for easy serving.

    Nutrition

    Serving: 1bowl | Calories: 363kcal | Carbohydrates: 24.9g | Protein: 37.2g | Fat: 12.4g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
    close up of instant pot pot roast with a label on the name on top
    instant pot roast collage

    More Recipes

    • Instant Pot Spaghetti [Gluten Free]
    • One Pot Creamy Cajun Chicken Pasta [Dairy Free]
    • One Pan Garlic Herb Steak and Potatoes
    • Instant Pot Salsa Chicken

    Reader Interactions

    Comments

    1. Marisa says

      April 19, 2022 at 2:19 pm

      I have two 1.5 lbs roasts side-by-side inside the Instant Pot. Do I still cook it for 60 minutes?

      Reply
    2. Lisa says

      January 12, 2023 at 5:41 pm

      5 stars
      Just made this for the first time. Simple and absolutely delicious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

    More about me →

    Recipe Key:

    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
    VeganVg
    VegetarianV
    Whole30W

    One Pan Meals

    • One Pot Hawaiian Chicken with Coconut Rice
    • Creamy One Pot Buffalo Chicken Pasta [Dairy Free]
    • One Pot Taco Pasta
    • Sweet and Spicy Pork Lettuce Wraps

    Order My Cookbook!

    the cover of the anti inflammatory diet made simple cookbook

    Amazon | Barnes&Noble

    Learn more about the book here →

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy