Instant Pot Pot Roast

The Instant Pot is by far the best way to cook Pot Roast when you are short on time, but still want to enjoy this classic comfort food. This Instant Pot Pot Roast recipe is largely hands-off cooking which makes this a breeze to put together. It’s a hearty and delicious dinner that also happens to be Paleo and Whole30 friendly!

Instant Pot Pot RoastQuick Pot Roast Recipe

An Instant Pot was practically made to cook a recipe like Pot Roast! A Pot Roast is a tough cut of meat that is traditionally cooked slowly in the oven until all of the tough parts of the meat have “melted down” resulting in a super tender and savory roast. When made in the oven, a pot roast can take anywhere from three to four hours, plus any additional prep time. But an Instant Pot Pot Roast cooks in just 50 minutes!

Of course, this method also has prep, plus the time it takes the Instant Pot to come up to pressure, and the 15-minute natural release. Even with all of that, it’s still so much quicker to cook a pot roast in the IP.

And, it’s just so darn tender and flavorful when cooked in the Instant Pot! This recipe makes for a rich, tender, and hearty Pot Roast, with perfectly cooked carrots, potatoes, and gravy.

Ingredients for Instant Pot Pot Roast

Ingredients Needed for Instant Pot Pot Roast

  • Chuck Roast
  • Dijon Mustard
  • Spices: Dried Parsely + Garlic Powder + Onion Powder + Celery Seed
  • Beef Broth
  • Oil
  • Small Potatoes (potatoes that are about 2 inches, or potatoes diced to a similar size)
  • Carrots
  • Tapioca Starch (this is to thicken the gravy)
  • Coconut Aminos
  • Fresh Thyme + Parsley

How to Customize It

This recipe makes for a complete meal with meat, starch (potatoes), and veggies (carrots) plus that super delicious gravy. You can definitely swap in other veggies that you have on hand, but you will have to play around with the cooking time in the Instant Pot.

You can also play around with the spices added to this dish, though we are quite partial to the deep flavor and nuance that our blend of flavors gives to this pot roast.

What is the Best Cut of Meat for Pot Roast?

We think a chuck roast works best for pot roast, but you can swap in other tougher cuts of beef that with withstand the long cooking time. Other cuts that will work are:

  • Brisket
  • Rump Roast
  • Bottom Round Roast
  • Shoulder Steak

Instant Pot

Do you have to sear the meat when making a pot roast?

This is not an essential step in making a pot roast, but it does give this dish a ton of flavor. Searing the chuck roast “caramelizes” the meat, contributing a rich umami flavor to the dish. If you absolutely must skip this step, you might want to consider increasing the amount of coconut aminos added to the dish to compensate for the loss of flavor.

Can you overcook a pot roast?

In a few words, yes! You can also undercook it, too. Overcooking the meat would result in a very dry tasting pot roast. Undercooking it would result in a tough piece of meat. Unfortunately, this isn’t much you can do if you overcook it, other than making sure to serve it with a lot of gravy. If you undercook it, simply return the meat to the instant pot and cook it for longer, starting with 5 added minutes of time for each pound of meat you are using.

Why do you add the potatoes and carrots separately?

The carrots and potatoes are cooked after the pot roast is finished. This is simply because if you cooked the veggies with the pot roast they would turn to mush. But adding them in separately you can ensure they are properly cooked! You’ll also notice that they are left in larger pieces, and that is for the same reason!

Does the size of the meat matter?

Absolutely. If your cut of meat is either smaller or bigger than the suggested 2-3 pound chuck roast, you may need to adjust the cooking time. Generally speaking, we have found that 20 minutes per pound of beef works well for Instant Pot Pot Roast, plus a 15 minutes natural release.

A plate of tender instant pot pot roast with carrots and potatoes.

Ways to Use up Leftover Pot Roast

Leftover pot roast, like many other types of braised meat, can easily be turned into a new dinner on another evening. Leftover shredded meat can be used in:

  • soup
  • a one-pan rice meal
  • savory tacos
  • fried rice

If you like this Instant Pot Recipe, check out these others:

Print

Instant Pot Pot Roast

Instant Pot Pot Roast

The Instant Pot is by far the best way to cook Pot Roast when you are short on time, but still want to enjoy this classic comfort food. This Instant Pot Pot Roast recipe is largely hands-off cooking which makes this a breeze to put together. It’s a hearty and delicious dinner that also happens to be Paleo and Whole30 friendly!

  • Author: Lexi's Clean Kitchen
  • Prep Time: 00:10
  • Cook Time: 00:60
  • Total Time: 01:30
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Instant Pot
  • Diet: Gluten Free
Scale

Ingredients

  • 23 pounds chuck roast, cut into 4 pieces (see note for other options)
  • Salt and pepper
  • 2 teaspoons oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery seed
  • 11/2 cups beef broth
  • 16 ounces small potatoes (about 2” inches in size), halved
  • 4 carrots, peeled and sliced into 4 pieces
  • 2 tablespoon tapioca starch
  • 2 tablespoons coconut aminos
  • Fresh thyme and parsley, for garnish

Instructions

  1. Season the chuck roast generously with salt and pepper, and let it sit for 15 minutes.
  2. Press saute and add the oil to the Instant Pot liner. Once hot, sear the chuck roast, about 2-3 minutes per side. Shut off saute. Push beef to the side of the pot.
  3. Add in mustard, parsley, garlic powder, onion powder, celery seed and beef broth. Stir it together and scrape up any browned bits off the bottom of the pot.
  4. Switch the valve to sealing. Cook on high pressure for 50 minutes, with a 15-minute natural pressure release. Switch the valve to venting to release any remaining pressure after the 15 minutes.
  5. Open the lid and transfer the meat to a plate, cover and set aside to rest.
  6. Add in the potatoes and carrots and close the lid. Seat the valve to sealing. Cook on high-pressure for 2 minutes. Switch the valve to venting and release all pressure.
  7. Open the lid and press the saute function.
  8. Whisk together tapioca starch and coconut aminos in a small bowl to create a slurry. Add in 2 tablespoons of the slurry, and cook until the mixture is boiling. Add in more slurry if needed to get your desired thickness of gravy.
  9. Shut off the saute function.
  10. Slice or shred the pot roast. Serve hot with carrots, potatoes and gravy. Garnish with fresh thyme and parsley, if desired.

Notes

We think a chuck roast works best for pot roast, but you can swap in other tougher cuts of beef that with withstand the long cooking time. Other cuts that will work are:

  • Brisket
  • Rump Roast
  • Bottom Round Roast
  • Shoulder Steak

If your roast is larger than the 2-3 pounds indicated, you can adjust the cooking time. We have found that jut about 20 minutes per pound of meat works with the above-indicated method.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 683
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 60g
  • Cholesterol: 240mg

Keywords: Instant Pot Pot Roast

9 comments
November 1, 2020

You Might Also Like

Join The Discussion

9 Responses

  1. Just made this tonight and it was amazing!! The whole family loved it. So tender, flavorful and quick. Thank you for this!

    5.0 rating

  2. Best recipe I’ve tried with my instapot yet!! Will definitely make again. Even my 2 and 4 year old wanted second helpings!

    5.0 rating

  3. Best recipe I’ve tried yet in my instapot! Will definitely make again. Even my 2 and 4 year old asked for second helpings!

    5.0 rating

  4. I made this tonight and it was delicious ! The beef was cooked perfectly, which is oddly hard with pot roast, and the gravy was so flavorful. Highly recommend this recipe!

    5.0 rating

  5. Do you have instructions on doing this in a slow cooker? I am not the greatest at converting recipes. Thanks in advance!

    1. Hi Melissa! This is a pretty specific IP recipe. But pot roast can go well in the slow cooker!.. we just haven’t tested this specific one! I’d suggest doing low for 8 hours, and try adding the veggies and the thickener 6 hours in? Just an educated guess..let us know how it goes!

Leave a Reply

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

How to Make a Parchment Paper Sling

How to Make a Parchment Paper Sling

Want to know the secret to perfectly cut brownies or bars? We’re showing you How to Make a Parchment Paper
7 Tips for Having the Best Beach Day Ever

7 Tips for Having the Best Beach Day Ever

Nothing says “summer” quite like going to the beach — whether you’re packing up the family for a week in
How a Nutritionist Decodes a Nutrition Facts Label

How a Nutritionist Decodes a Nutrition Facts Label

A nutrition label can be a useful tool to evaluate how healthy (or not) a food can be, but it

Subscribe to Lexis Clean Living

Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!

This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!


Yields
Prep Time
Cook Time
Total Time



Author: Lexi

Ingredients

Directions

Recipe Notes


logo
AdBlocker Detected
Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.