Go Back
Instant Pot Pot Roast
Print Recipe
5 from 10 votes

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Diet: Gluten Free
Keyword: Instant Pot Pot Roast
Method: Instant Pot
Author: Lexi's Clean Kitchen


  • 2-3 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
  • 1-1/2 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


  • Season the chuck roast generously with salt and pepper, and let it sit for 15 minutes.
  • 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.
  • 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.
  • 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.
  • Open the lid and transfer the meat to a plate, cover and set aside to rest.
  • 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.
  • Open the lid and press the saute function.
  • 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.
  • Shut off the saute function.
  • Slice or shred the pot roast. Serve hot with carrots, potatoes and gravy. Garnish with fresh thyme and parsley, if desired.


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.


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