Best Ever Instant Pot Pot Roast

Instant Pot Pot Roast is so tender, it melts in your mouth, with the most flavorful gravy and perfect veggies that are NOT mushy at all. Ready in less than two hours, this is a complete meal that the whole family will love.

Instant Pot recipes are such a time saver, you can make your favorite recipes in just a fraction of the time. We love hearty dinners, like this Mississippi Pot Roast, or this fancy Red Wine Beef Roast that is perfect for a nice Sunday dinner. Now, you can cook them quicker and you do not have to worry that you didn’t plan in advance.

shredded tender pot pot roast with potatoes and garnished with parsley

I am very excited to share with you my recipe for the most amazing Instant Pot Pot Roast you will ever have. While I am a huge fan of pot roast, I am NOT a fan of mushy veggies. If you have tried a few recipes in your electric pressure cooker, you know that it cooks everything in a fraction of the time.

Also, if you add the veggies with the beef, as most recipes ask you to, you will end up with very mushy veggies. But not in this one! With my recipe, you first cook the beef to tender perfection. After this, you cook the veggies for a few minutes. This is the best way to keep them tender and not overcooked.

Once the veggies are cooked, you quickly thicken the gravy, and you are done. This way you get the best pot roast with the most perfectly cooked veggies!

This dish is absolutely amazing and it’s great as a hearty family meal or served for a special holiday dinner. Just like my Meatloaf and Slow Cooker Corned Beef, this recipe is the ultimate comfort food. Perfect during colder winter months to enjoy with friends and family.

The flavors are out of this world, the beef is tender, the gravy is so good, and the veggies are just perfect. You will be lucky if you have any leftovers.

instant pot pot roast with carrots and potatoes and text over lay that reads best ever instant pot pot roast no mushy veggies

Ingredients needed:

  • Boneless beef chuck roast: Look for a nice marbled piece, the fat between the connective tissue will keep it moist and tender.
  • Olive oil or canola oil
  • Onion
  • Garlic
  • Dried herbs: We use dried thyme, rosemary, and oregano.
  • Seasonings: A mix of paprika, salt, ground black pepper, and red pepper flakes.
  • Red wine: Also, we like adding a splash of red wine, however, you can replace it with water, beef broth, or chicken broth.
  • Soy sauce: While it may sound like an unusual ingredient, it adds extra depth and flavor to the broth.
  • Beef broth: We usually use organic and low-sodium beef broth or beef stock.
  • Worcestershire sauce: It enhances the beef flavor.
  • Mini red potatoes: I like using mini potatoes, to cook them whole, this way they do not get mushy and hold their shape nicely.
  • Baby Bella mushrooms: Skip them if you are not a mushroom fan.
  • Carrots or baby carrots: They add a nice touch of sweetness, make sure to cut them in larger chunks.
  • Cornstarch and water: The mixture is used to thicken the sauce and use it as a gravy.

How to cook Instant Pot Pot Roast recipe from scratch?

  1. Prep: First, gather the ingredients to you have them on hand. Also, if the size of your roast is too big, place it on a cutting board and cut it in half.
  2. Brown the meat: Next, select the Sauté function and make sure the temperature setting is set to high heat. After that, add the oil and once simmering add the meat. Brown it well a few minutes per side and after that set it aside on a plate. Also, make sure to cover it with foil to keep it warm.
  3. Deglaze: Afterward, add some water to the pot and using a wooden spoon scrape the bottom of the pot of any brown bits that stuck to it.
  4. Roast ingredients: After that, add back the meat and the rest of the ingredients, except the veggies (potatoes, carrots, and mushrooms).
  5. Pressure cook: Finally, give everything a good stir, close, and lock the lid. Cook on High Pressure for 75 minutes. Keep in mind that the pressure cooking cook time depends on the size and thickness of the meat.
  6. Pressure release: After pressure cooking, let the pressure release naturally for 15 minutes, and after that quick release the remaining pressure. Remove the beef from the pot, place it on a plate and cover with foil. Also, sieve the cooking liquid, adding it back to the pot.
  7. Veggies: Next, add the veggies to the cooking liquid and pressure cook for 4-6 minutes, followed by a quick pressure release. Remove from the pot and arrange on the platter with the beef and serve with the prepared gravy.
  8. Gravy: Now, select sauce again, makes the cornstarch slurry, and add it to the braising liquid, stir and simmer it for a few minutes until it thickens.
  9. Serve: Drizzle the gravy on top of the flavorful pot roast on a serving platter with the veggies on the side.

drizzling gravy sauce on top of pot roast with veggies and potatoes

Choosing the best cut of beef for pot roast:

Chuck roast is the most commonly used cut of beef used in pot roast recipes. You want to go with marbled chuck roast which is widely available at most grocery stores. This results in a super tender and flavorful meal.

You can also go with other chucks, such as chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. In addition, brisket will be a great option for this recipe. 

Recipe Variations:

  • Tanginess: Add two tablespoons of tomato paste or about 1/2 cup of tomato sauce for a tangy flavor.
  • Spicier: Try making it spicier by using a chipotle in adobo sauce, and more red pepper flakes.
  • Fresh herbs: As an option, use bay leaves, fresh thyme, and fresh rosemary to add extra flavor.
  • Dry rub: Another option is to use a dry rub on the meat before browning it, this will make it extra tastier.
  • Veggies: Use a variety of vegetables, like sweet potatoes, celery, parsnip, pearl onions.

Slow Cooker Version:

First, brown the beef on all sides and add it to the slow cooker. Next, add the rest of the ingredients. Then, cover and cook on low for 8 hours or on high for about 5 hours.

Check on the beef roast to be tender and cook for additional time if needed. You can find my other popular slow cooker beef roasts here: Slow Cooker Pot Roast and also this incredibly delicious Slow Cooker Yankee Pot Roast.

Frequently Asked Questions

Why is my roast tough?

Probably making a traditional pot roast in the Instant Pot is one of the best ways to cook it, if done the proper way, will end up with a very juicy and tender roast. However, keep in mind that roasts are usually made with tough cuts of meat. Hence, if your meat is still tough, it just means you need to take the time and cook it longer.

To be more precise, it is tough because it needs more time to braise in order to break down the connective tissues in beef. That’s why, do NOT rush, and pressure cooker longer, until you get tender, melt in your mouth meat.

Also, be extra careful to NOT overcook the meat, if the meat is tough in that case cook it longer, if it is dry, unfortunately, it can’t be saved as it has been overcooked.

Why browning the beef is important?

Browning will lock in all the fantastic flavors and will give the beef that delicious, caramelized top on the outside, which reveals a juicy and tender inside. Also, I highly recommend that you cut the chuck roast in half, so it fits in the pressure cooker, and make sure you brown it well for a few minutes on each side without moving the beef.

While you can dump and cook all the ingredients, taking the extra few minutes to brown the beef, will make a huge difference in taste and texture.

How to avoid cooking mushy veggies in the Pressure Cooker:

As much as I love a good pot roast, made in a Dutch oven on the stove, slow cooker, or instant pot, I can’t stand the mushy veggies.

I feel like in the crock pot if you add all the ingredients at the same time, you still have more control over the texture of the veggies than in the pressure cooker.

However, when you pressure cooker the meat, if you add the veggies at the same time, it is almost guaranteed that they will end up very mushy. It only takes minutes to cook them in the Instant Pot, while for the meat you need a much longer cooking time, especially for a tender pot roast.

I prefer to take the extra step, and first cook the beef, after which I remove it to a plate, sieve the gravy, and only after that add the veggies and cook them for just a few minutes. While this step will take you 20-30 minutes, for the IP to come to pressure and cook everything, it is definitely worth it.

Using this method, your beef and veggies will be cooked to perfection with a delicious gravy as well.

photo collage of how to cook pot roast and veggies in the instant pot

How long do you cook a roast in the Instant Pot?

The cooking time will vary based on meat size, and whether it is thawed or frozen. 

For fresh or thawed 2-2.5 pound roast, the cooking time will be about 45-55 minutes on HIGH.

Now, for fresh or thawed 4-5 pound roast, the cooking time will be about 75-85 minutes on HIGH. For the same-sized frozen roast, you’ll have to add about 20-30 minutes to the cooking time.

However, check on the meat and see if it’s tender and shreddable, if not pressure cook for longer.

What is a 15 minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. After the IP beeps that the cooking process has been completed, click on Keep Warm, and wait 15 minutes. Another option is to Turn Off/Unplug the pressure cooker and wait 15 minutes. After which open the valve, and let any leftover pressure release. 

instant pot pot roast with vegetables in a casserole dish next to a pressure cooker

How to store:

  • Cool: First, make sure the dish is completely cooled.
  • Refrigerate: Then, store the shredded roast in a large airtight container in the fridge. Make sure that the gravy liquid covers at least partially the shredded beef, so it won’t dry out. Store for up to 3-4 days.
  • Freeze: Again, first make sure the leftovers are at room temperature or from the fridge. After that, add the meat with the gravy to a freezer-safe airtight container or freezer bag and freeze for up to 3 months.
  • Thaw: Plan in advance when you want to enjoy it and transfer the frozen roast from the freezer to the fridge to thaw overnight.
  • Reheat: Reheat the leftovers in the microwave or on the stove.

More popular Instant Pot recipes:

Cooking Tips:

  • Use high-quality meat, preferably use organic beef, as the meat tends to be extra tender, which is perfect for this recipe.
  • Also, look for fresh meat that has a bright color, and lots of marbling. The marbling is essential to get great flavor and tenderness.
  • Cut the chunk into two pieces if needed, to fit your pressure cooker, and also to be able to brown it. If needed, brown it in batches.
  • Browning the beef is essential as it will lock the flavor and the beef juices.
  • Use low sodium beef broth, you don’t want to end up with a salty roast.
  • Cooking the veggies separately is essential to get perfect veggies that are not mushy.
  • Using cornstarch to thicken the gravy is another important step and it’s easier than using flour.
  • Replace the wine with beef broth, if you prefer to not use alcohol.

instant pot pot roast

Homemade Instant Pot Pot Roast

Catalina Castravet
Best Instant Pot Pot Roast that is so tender it melts in your mouth, with perfect veggies that are not mushy at all. Served with thick and flavorful gravy.
4.97 from 33 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 425 kcal

Ingredients
 
 

For the Beef:

  • 4-5 lbs chuck roast if needed cut into 2 pieces that would fit in the pot
  • 3 tablespoons vegetable or canola oil
  • 1/2 cup water
  • 1 small onion quartered
  • 8 cloves garlic crushed
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup red wine use water or broth if you want to avoid alcohol
  • 1 cup beef broth low sodium
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons butter unsalted

For the Veggies:

  • 1 lb mini red potatoes whole or cut in half, I prefer whole as they keep their shape better
  • 8 oz baby Bella mushrooms whole or halved
  • 3 large carrots cut into 1-inch chunks

Cornstarch Slurry:

  • 1/4 cup cornstarch
  • 1/3 cup water

Instructions
 

Brown the Beef:

  • Set Instant Pot to Sauté. When it reads "Hot" add the 3 tablespoons of canola oil and wait for the oil to heat up.
  • If need cut the beef in two and brown it in batches, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning, until it's nicely golden brown.
  • If needed, add a bit more oil to the pot when searing the rest of the pieces.
  • Remove browned beef to a plate and cover with foil to keep warm.
  • Once all the beef has been browned and set aside it's time to deglaze the pot.
  • Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that are stuck to the bottom and sides of the pot until it's cleared.
  • Turn off the sauté mode.

Cooking the Pot Roast:

  • Add the beef back to the pot.
  • Add the remaining ingredients, starting with the onion and finishing with the butter.
  • Close the lid and seal the valve.
  • Cooking: if you have a pot roast that has been cut into pieces, and the pieces are no more than 2 inches thick, cook for 75 minutes on High Pressure. If the beef is thicker than 2 inches, mine was 4 inches at the center, cook for 100 minutes.
  • Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release. Release manually the remaining pressure.
  • Open the lid and check if the beef is tender enough to shred. If it's not, cook for another 15-20 minutes on HP with a 15 min NPR.
  • Remove beef from the pot and add it to a large serving deep dish.
  • Place a fine mesh over a mixing bowl and sieve the cooking liquid from the pot. Add one cup of liquid to the beef and return the rest to the pot.
  • Shred beef and cover with aluminum foil, place a towel on top to keep it warm.

Veggies:

  • After you added the sieved cooking liquid to the pot, add the prepared veggies to it.
  • If you cut the potatoes in half, cook on HP for 4 minutes, followed by a Quick Release. If you used whole mini potatoes, cook on HP for 6 minutes, followed by a Quick Release.
  • Open the lid, and using a spider strainer, transfer the veggies from the pot to the dish with the beef. Arrange veggies through the sides of the beef.

Make Gravy:

  • Select Sauté and wait for it to read Hot.
  • If you want the gravy to be thicker, mix cornstarch and water in a small bowl until fully combined and cornstarch is fully dissolved.
  • Add the mixture to the pot and gently stir. Let it simmer for 2-3 minutes. The sauce will thicken more as it cools off as well.
  • Transfer the gravy to a gravy boat.

Serve:

  • Drizzle the gravy over the shredded beef and garnish it with freshly chopped parsley.
  • Serve and enjoy!

Nutrition

Calories: 425kcalCarbohydrates: 17gProtein: 43gFat: 32gSaturated Fat: 17gCholesterol: 126mgSodium: 640mgPotassium: 1140mgFiber: 2gSugar: 3gVitamin A: 4255IUVitamin C: 8.2mgCalcium: 76mgIron: 6.1mg
Tried this recipe?Let us know how it was!

photo collage of instant pot pot roast with veggies and potatoes for pinterest

4.97 from 33 votes

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80 Comments

  1. You had me at NO MUSHY VEGGIES. I always end up with mushy veggies when I cook a roast. I’ll have to try this recipe as I love cooking in my Instant Pot5 stars

  2. That meat looked so moist and tender and the instant pot is a great way to cook it. I will keep this recipe for all the meat lovers in my family.

  3. I have never tried an INSTA-POT. I just have 4 air fryers LOL! So I really have no space for one! LOL! BUT THIS LOOK BOMB!5 stars

  4. Yum, I just love pot roast. I’ve never made it in the Instant Pot before. I should! Normally I just use the crock pot.5 stars

  5. This recipe looks like the prefect comfort food for the cold weather we’re having. Looking forward to making this recipe for my family. 5 stars

  6. Wow, that looks amazing! I’m saving this recipe for later. I love pot roast, but I’ve never had it in the instant pot before. I can’t wait to try it out.

  7. This is very similar to my Nana’s pot roast. The only difference is, she takes the juice and some of the carrots and blends them to make a gravy.

  8. That dish looks so hearty and delicious! I’ve just realized I hate pork roasts. It’s too gamy and chewy and dry for me. But a nice beef pot roast is delicious and the meat just falls apart. This looks devine!

  9. I don’t have an IP, but I have friends who love theirs! I will definitely have to share this with them – I bet they will love it!

  10. Wow! What a delicious-looking pot roast. Just looking at your gorgeous images I can almost smell the tasty goodness. This recipe deserves five stars!5 stars

  11. Wow and another wow for this recipe. It looks so delicious and I can honestly tell you that upon seeing this it makes me feel so hungry! I wanna try this!5 stars

  12. Oh yum! This pot roast recipe makes my mouth water. I’m looking forward to finally getting an instant pot this year. Can’t wait!

  13. I have been wanting a good pot roast in forever. What a great way to put the instapot to work this fall!5 stars

  14. This pot roast looks not only delicious but also juicy . I like instant pot help to make delicious dishes without my efforts.5 stars

  15. Oh my gosh! I have been toying with the idea of getting an InstaPot for a long time now, but that picture of your pot roast just pushed me off the fence. This looks fantastic!5 stars

  16. Instant pot newbie here! ? I just wanted to let you know that this recipe was the one we chose for our instant pot maiden voyage, and we were not disappointed! It was absolutely delicious! Fall apart meat and tender vegetables! This is definitely going to be a staple at our house ?? Thanks for sharing! 5 stars

  17. I can make a roast in the oven in less time. I am new to the insta pot, so wondering the advantage on this? I thought it was to make things faster..?

  18. If I am using a smaller chuck roast for only two people… like 2-2.5lbs could I just half the recipe? Would I need to make any alterations to the cooking time for the roast? It looks so delicious!5 stars

  19. For cooking a roast in the instant pot will a meat thermometer survive the pressure cooking cycle.

    Thanks !!

  20. I made this recipe tonight for dinner and it came out FANTASTIC! I couldn’t believe that after all of these years slow cooking for 8 hours I could Instant Pot cook Pot Roast to have it ready in an hour and a half!

    I did everything that this recipe called for, but decided to throw all of my veggies (carrots, whole red + yellow baby potatoes, and onions) in together. They came out perfect – probably because I threw them on top and around the roast!

    I did also put a cup of red wine in as well which helped enhance the flavor. All in all – AMAZING recipe!! I will definitely be doing this again and may say goodbye to my slow cooker for an easier and quicker delicious roast recipe! Thank you!5 stars

  21. I used my instant pot today for the first time and made you roast. It is so yummy and juicy! I think that will become a family favorite. Love it!

    1. Hi and thank you visiting! Yes, this is one delicious dish, and making it in the pressure cooker is surely amazing! Glad you have enjoyed it. We have plenty more IP recipes if you want to take a look and give them a try.

  22. Made to take to my father-in-law. He LOVED it!! The meat was tender, the veggies were delicious, and even though I was hesitant to use mushrooms, they added a wonderful flavor. This recipe is a keeper!5 stars

  23. I just made this ,it was great. In sautéing the meat, the oil was splattering all over the place, was I doing something wrong or is there some kind of splattering lid I can put over the top to prevent oil spatter but still be able to vent?

  24. What if I have a 2 lb roast, how long should I cook it for? I am notorious for overcooking meat and really want this to turn out well!

  25. I just made this recipe! It was delicious! The gravy was really good. I agree about mushy veggies! I cooked the veggies for 15 minutes and even that was too long. I would salt and pepper the meat before searing. Thank you for a “keeper”!5 stars

  26. I made this last night and it turned out really well! The only changes I made or would suggest are: A) don’t use a roast that has a lot of fat. I did this by accident (the fat was on the inside – yuck), and it made everything greasier than I wanted. B) I cut the potatoes and celery and carrots into 1 1/2” pieces and 4 minutes cooking with quick release made them mush! Next time if the pot and liquid is hot I will only cook for 2 minutes with quick release.5 stars

  27. Thank you! Made this for our Christmas Eve dinner. Turned out AMAZING! The extra step of cooking the potatoes and carrots separately is worth it and really is not a big deal as far as time goes, but it is a big deal in terms of taste and non mushy veggies!! Yay! So glad I found this recipe. Thank you for sharing!!! Anxious to try more of your recipes.

    1. Thank you Ann for your review. Happy you love it. Please try our other recipes. Also, we have a ton of pressure cooker recipes you can pick from. Thanks!

  28. Beef was super tender however was a little dry as it was 4” thick, so I put it on for 100 mins which was too long and dried out the meat a little. Gravy made up for it. I think starting on 75 mins would have been perfect. Best beef roast I’ve done so far just those minor tweaks.4 stars

  29. I NEVER leave reviews for recipes, but for this one, I had to. It is the absolute best Instant Pot pot roast recipe I have found. The flavor is incredible, the cook time is perfect (no mushy veggies guaranteed), and don’t even get me started on the gravy! This will forever be my go-to roast recipe!5 stars

  30. I have made this several times and it always turns out perfect! I keep buying bigger and bigger roasts in hopes of having left overs to use in a beef pot pie but we NEVER have any. My family begs me to make this often

  31. This is a DELICIOUS recipe! Definitely worth the trouble/time to sear the meat 5 minutes on EACH side. I’ve made it twice and the first time I didn’t follow that very diligently. The second time. Oh my gosh; SO tender, moist & delicious!
    Thanks for the post!

  32. Thank you for such a well write and very tasty recipe. We shall eat well tonight. I agree with others that cooking the veggies separately from the roast is the way to go.

  33. Made this tonight in my 8 qt Instant Pot. Followed the recipe exactly and it turned out fantastic! My 1st Pot Roast in the IP. Will not make a pot roast any other way!5 stars

  34. One way to not have mushy veggies is wrap them in aluminum foil and lay on top of the roast. Works everytime for me and I don’t have to make them separate.

  35. I made this for the first time today based on the ratings. The texture of the beef and vegetables turned out great according to the instructions provided. My husband said that it was too salty and tangy for his taste. If I do make it again, I will cut the garlic in half, cut the Worcestershire Sauce in half, and cut the soy sauce in half to reduce the overpowering salty and tangy flavor.5 stars

  36. This is a go to for pot roast –
    Love lots of wine, garlic veg etc
    The juice that turns into gravy is always super flavorful.5 stars

  37. perfect! I made no appreciable changes (no mushrooms. didn’t have corn starch so used flour and water. eye-balled the spices to my taste). I was worried that it would be too salty (I maybe didn’t use as much soy sauce as was called for but added a bit of salt) but not at all. Delicious!5 stars

  38. I made this yesterday using a 3 lb. Veal Roast, did heavy dry rub before searing, decreased cook time to 65 minutes due to weight and fact it was veal which takes less time, increased vegetable cook time to 9 minutes because potatoes were a tad bigger and carrots in NZ are super hard… I also added back some of the onions/garlic to the gravy and immersion blended before adding the corn starch slurry… It turned out PERFECT and my hubby loved it! Really appreciate this recipe as it has many variation ideas and cooking method options! Printed the recipe and it’s going into my custom recipe book! Wish I could post a photo…haha, just sayin’!5 stars