If you’re looking for a tender, juicy, fall-apart pot roast, this Instant Pot Pot Roast recipe is your answer! It’s rich, flavorful, and comes together in under two hours, making it the perfect weeknight meal or Sunday dinner classic. Plus, you can even cook it straight from frozen—no planning required!
Traditional pot roast takes hours in the oven or slow cooker, but the Instant Pot cuts that time in half without sacrificing flavor. The pressure cooking locks in moisture, so you get buttery-soft beef, hearty veggies, and a deeply flavorful gravy with minimal effort.
My slow cooker beef stew is one of the most popular recipes, 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!
Best Cuts of Meat for Pot Roast
For the most flavorful, tender pot roast, choose one of these budget-friendly cuts:
🥩 Chuck Roast – Best option! Well-marbled, tender, and falls apart beautifully after cooking.
🥩 Brisket – Leaner but still tender, with a slightly firmer texture.
🥩 Bottom Round Roast – A bit leaner, but still delicious when cooked low and slow.
All of these benefit from pressure cooking, which breaks down connective tissue for ultra-tender meat.
How to Make Instant Pot Roast and Potatoes
1️⃣ Sear the meat. Set the Instant Pot to Sauté mode and heat the olive oil. Generously season the roast and sear on all sides for 3-4 minutes per side until browned. Remove and set aside.
2️⃣ Pressure cook. Add the remaining ingredients. Close the lid and set to High Pressure for 60 minutes (for a 3-pound roast). Let the Instant Pot naturally release pressure for 10 minutes, then manually release the rest.
3️⃣ Make the gravy. Remove the roast and veggies. Switch to Sauté mode, whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water), and cook for 2-3 minutes until thickened.
4️⃣ Serve & enjoy! Shred the beef and serve with the veggies and gravy.
How long to Cook Roast in Instant Pot
Cook your roast for 20 minutes for every pound. For example, a 2 pound roast would be 40 minutes.
Frozen Roast? No Problem!
Yes, you can cook this straight from frozen! Skip the searing step and pressure cook for 90 minutes instead of 60. Let it naturally release for 15 minutes before venting.
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.
Troubleshooting: Why is My Roast Tough?
- Undercooked? Add 10 more minutes to the cooking time and let it naturally release longer.
- Overcooked? If it falls apart but feels dry, try adding extra broth or gravy to rehydrate.
- Too chewy? Chuck roast needs at least 60-80 minutes under pressure to fully break down.
How to Store & Freeze Leftovers
Reheat: Warm in the microwave or on the stovetop with extra broth.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze shredded beef with gravy for up to 3 months.
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.
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Instant Pot Pot Roast
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Ingredients
- 2 tablespoons olive oil
- 3 pound chuck roast
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 yellow onion diced
- 3 cloves garlic 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.2 tablespoons olive oil, 3 pound chuck roast, Salt and pepper to taste, 1 teaspoon garlic powder, 1 teaspoon 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, thyme, rosemary and bay leaves to the pot with the beef. Cover and set the vent to the sealing position. Pressure cook on high for 60 minutes for a 3 pound roast. Add or subtract 20 minutes of cook time for every additional pound of beef. The Instant Pot will take about 10 minutes to come to pressure then start counting down.1 yellow onion, 3 cloves garlic, 1 1/2 pounds baby red potatoes, 4 large carrots, 4 cups beef broth, 2 teaspoons Worcestershire sauce, 4 sprigs fresh thyme, 1 sprig fresh rosemary, 2 bay leaves
- When the cooking time is up, natural release (do nothing) for 10 minutes then turn the valve to “venting” to quick release the remaining pressure. Transfer the roast to a platter and shred then transfer the cooked vegetables, leaving the sauce behind.
- Turn the instant pot to saute setting and mix cornstarch with 1 Tablespoons of water in a small bowl to create a slurry. Add the mixture to the Instant Pot with the leftover cooking liquid. Bring mixture to a simmer and allow to thicken for 3-5 minutes. Serve thickened gravy over the roast and vegetables.2 Tablespoons cornstarch
- Garnish with additional salt and pepper to taste as well as chopped fresh rosemary and thyme.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pot roast was delicious! The meat turns out very tender and it’s done so quickly in the instant pot. I added more carrots because my family really likes them
Thank you!!
No idea what I did wrong. I followed the recipe to a T and my roast itself was really under done and my carrots were over done. So sad!
Hey Natashia! How large was your roast and what size did you cut the carrots? Those may be the biggest factors when it comes to how the beef and carrots cook.
Just made this for the first time. Simple and absolutely delicious!
I have two 1.5 lbs roasts side-by-side inside the Instant Pot. Do I still cook it for 60 minutes?