Instant Pot Pot Roast Recipe

Quick and easy instant pot pot roast recipe, made with simple ingredients. The meat is so tender and melts in your mouth and loaded with Italian herbs.

My family loves homemade meals and this homemade instant pot pot roast is the ultimate comfort meal.

The meat is cooked so well that it just falls apart. It’s just as popular as some of my other roasts:

• Easy Slow Cooker Pot Roast
• One Pot Italian Pot Roast
• Slow Cooker Mississippi Roast
• Easy Pot Roast Recipe (Stovetop and Oven)

This is the best instant pot roast recipe ever!

Chuck roast instant pot/ Instant pot chuck roast

Tough meat like chuck roast is my preference because it has lots of connective tissue and very little fat. Thus, when it’s cooked slowly for a few hours, the high amount of collagen and tissues in this tough cut breaks down, which yields the most tender and succulent meat.

How long do you cook a roast in an instant pot pressure cooker? How long should you cook a pot roast in a pressure cooker?

That will depend on the brand of pressure cooker you are using, your personal preference on how tender you like your meat. However, typically, 60 minutes works best for an Instant Pot, where meat will end up being tender and melt in your mouth.

How do you cook a beef roast in an instant pot?

1. Sear the meat until brown on all side.
2. Mix in broth, dried Italian herbs, spices, onions, garlic broth, vinegar, tomato paste.
3. Cover and “Seal” and cook on “Manual” mode and cook for 55-60 minutes.
4. When the cook time is over, let the pressure release via “Venting.”
5. Open lid and add vegetables (potatoes and carrots).
6. Cover and “Seal” and cook on “Manual” mode and cook for 3 more minutes.
7. When the cook time is over, let the pressure release via “Venting.”
8. Shred meat with 2 forks and you are done.

What roast is best for pot roast?

Tough and inexpensive cuts of beef are best such as chuck and brisket. They can cook slowly for a few hours and become very soft and tender.

What to serve with instant pot beef roast recipes?

• Creamy Mashed Potatoes (One Pot)– The best side dish for this meal!
• Dinner rolls
• Bread
• Salad such as this Easy Broccoli Salad or Cherry Tomato Salad.
• Roasted vegetables such as these One Pan Roasted Green Beans or One Pan Roasted Broccoli or One Pan Roasted Asparagus
• Rice
• Baked potatoes

Tips for easy instant pot pot roast recipe

-Make sure to brown the meat because it gives it a nice crispy exterior and helps with the overall texture.

-Adjust the amount of herbs and spices, based on your preference.

-Don’t add carrots and potatoes in the beginning because they cook very quickly and will become vey soft and “mushy.” Add them near the end for the best texture.

-Use low sodium broth to prevent the meal from becoming too salty.

-Beef broth tastes the best but vegetable or chicken broth can also be used.

-The cooking time may vary depending on the type of pressure cooker you use as well as a personal preference of how you like your beef. If it’s not tender enough to your liking, just cook for longer (up to 80 minutes).

-Red wine is optional but I think it adds a subtle yet rich flavor.

Instant pot pot roast with gravy

1. Remove the cooked meat, potatoes and carrots from the Instant pot and place them on a separate serving dish.
2. Mix together equal quantities of  cornstarch and water until smooth. Start with 1 tbsp and add more, if necessary.
3. Add this mixture  in the Instant pot and mix it all together and cook for a few minutes on the “Saute” mode until sauce is thickened.
4. Serve this gravy with the roast and enjoy.

Instant pot pot roast with vegetables (potatoes and carrots) is a classic!

Add any vegetables of your choice but carrots, onions and potatoes are the most popular.

Frozen roast in instant pot/ Instant pot frozen roast

The steps are all the same, as the recipe below, but since the meat is not thawed, the cook time would be longer for about 90-95 minutes.

Mississippi pot roast instant pot

That recipe is entirely different:

1. Add 1 packet ranch mix, 1 packet Au just gravy mix, 1/4 cup butter, 6-7 pepperoncini peppers, 1 cup beef broth in the pressure cooker.
2. Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the time for 55-60 minutes.
3. When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “Venting.”
4. Open the lid and shred beef with 2 forks. Enjoy.

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Easy Instant Pot Pot Roast Recipe

Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Quick and easy instant pot pot roast recipe, made with simple ingredients. The meat is so tender and melts in your mouth and loaded with Italian herbs. 

Yield: 6 People

Ingredients

• 2 tbsp Olive oil
• 3 pound Chuck roast, Trimmed of excess fat
• Salt, To taste
• Pepper, To taste
• 1 cup Beef broth, Low sodium
• 1/3 cup Red wine, Optional- I didn't use this
• 1 cup Onion, Roughly chopped
• 2 tbsp Garlic, Finely minced
• 1 tsp Paprika
• 1 tsp Ginger powder
• 1 tsp Parsley, Dried
• 1 tsp Thyme, Dried
• 1 tsp Oregano, Dried
• 1 tsp Rosemary, Dried
• 1 tbsp Tomato paste
• 1 tbsp Balsamic vinegar
• 1 Bay leaf
• 2 Carrots, Cut into half inch round slices
• 1 pound Potatoes, Optional, Cut into 2 inch cubes

Instructions 

• Turn Instant pot to "Saute"mode and heat oil.
  
• Add roast and season one side with salt and pepper and sear it. 
• Then, flip it over and season the other side with salt and pepper and sear it.
• Sear and brown the sides of the roast too.
• Add broth, red wine (optional), onion, garlic, paprika, ginger, parsley, thyme, oregano, rosemary, tomato paste, balsamic vinegar, bay leaf. 
• Put the lid on and turn up the the valve to "Sealing." Select "Manual" mode and set the time for 55-60 minutes. 
• When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
• Open the lid and add carrots and potatoes.  
• Put the lid on again and turn the valve to "Sealing" and select "Manual" mode and set the time for 3 minutes.
• When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to "Venting."
• Open the lid and shred beef with 2 forks. Enjoy!

Notes

• Read all my tips above.
• To thicken the sauce, set up "Saute" mode and cook for 5-10 minutes without lid to reduce liquid. 
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 503kcal, Carbohydrates: 17g, Protein: 46g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 447mg, Potassium: 1276mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3665IU, Vitamin C: 13.8mg, Calcium: 90mg, Iron: 8mg

Course: Main Course

Cuisine: American

Calories: 503

Author: Abeer

Happy cooking everyone!