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Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

written by Ashley Fehr

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4.94 from 456 votes
Prep Time 15 minutes
Total Time 2 hours 10 minutes
Servings 8 servings

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Last updated on February 1, 2024

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO

Love pot roast? Try my Easy Pot Roast recipe or my Slow Cooker Pot Roast next!

overhead image of instant pot roast with potatoes and carrots

This recipe was originally posted in 2018, but has been updated to include new step by step photos and video.

Table of Contents

September is one of the best months of the year, and not just because it’s my birthday month. It means that things like this Instant Pot Pot Roast are back on the table.

Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!

This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).

When the weather starts cooling off, there is just nothing like a cozy meal to gather around with the family — especially if it’s cooking in the Instant Pot, hands off!

This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!

You can even throw the roast in completely frozen if you’ve got a little extra time to let it cook (and it turns out just as great as these Frozen Chicken Breasts in the Instant Pot and this Instant Pot Whole Chicken you can cook from frozen as well!)

instant pot pot roast with potatoes and carrots in pressure cooker

Why we love this Pressure Cooker Pot Roast!

This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want (I’ll be honest, I am often to lazy to sear my meat first!).

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end.

I know that this is an extra step and you might be wondering if it’s worth it.

Trust me on this one.

This way, you will have a perfectly juicy and tender pot roast, and perfectly cooked but still totally appetizing veggies.

You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.

close up image of gravy being poured onto instant pot beef roast
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How to make Instant Pot Pot Roast:

  1. Season and sear: Cut your roast beef into roughly 1 pound pieces and coat them with the seasoning blend. Meanwhile, turn your Instant Pot to saute, and brown each piece in oil on every side. You can skip this step, but I find it does add a lot of flavor and helps to keep the juices in the meat.
  2. Remove the beef and cook the onions: cooking the onions adds another layer of flavor to our gravy! Then add the garlic and cook just a minute, so that it doesn’t burn.
  3. Deglaze the pot: Add the rest of the gravy ingredients (still on saute). Scrape the bottom of the Instant Pot with a wooden spoon to remove any bits that might be stuck on the bottom.
  4. Add the roast and pressure cook until tender: If your roast is cut into 1 lb chunks, it shouldn’t matter how large it was to begin with — they will all cook in about the same amount of time. I cook mine for 60-65 minutes. Depending on the type of roast you have and how you like your meat cooked, you may want to add additional time.
  5. Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
  6. Once everything is cooked, let the pressure release again and serve: Letting the pressure release naturally, completely (turning it off and not opening the valve until the pin goes down on its own) is the best way to ensure moist and juicy pot roast. Once the pressure is released, open it up and thicken the gravy on saute if desired.
seasoning ground beef roast on cutting board
Combine seasoning blend and rub over roast
searing roast beef in instant pot on saute
Sear roast in Instant Pot on saute
cooking onions for gravy after browning roast
Remove beef and saute onions
deglazing the instant pot with beef broth to make gravy
Deglaze the pot with broth and add gravy ingredients
seared beef in instant pot with broth ready to pressure cook
Add roast back into the liquid and pressure cook
cook potatoes and carrots in gravy after taking out roast
Remove the roast and pressure cook the potatoes and carrots

Instant Pot Pot Roast FAQs

What is the best cut of meat for pot roast?

  • You don’t have to spend big money on a great cut of meat to make a pot roast — the Instant Pot tenderizes an inexpensive roast in an hour or less! This is one time where you can save a little and still have an amazing meal.

  • With that being said, chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) is the most common choice for pot roast. It is not an expensive cut, but it has great marbling which leads to very tender meat. You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!
    • How long do you cook a pot roast in the Instant Pot?

    The short answer? About 1 hour.
    The long answer:How long a roast will need to be pressure cooked depends mostly on how large the roast or the pieces are that you cut it into. I prefer to cut my roasts into chunks that are approximately 1 lb in size (so if you have a 3lb roast, you’ll cut it into 3 pieces).
    However, the cook time also depends on the thickness of the pieces, so there has to be some wiggle room. To be on the safe side, you can always allow for a little extra time pressure cooking the meat — I opt for about 1 hour pressure cooking on high for smaller pieces.
    If your roast is frozen, or it is in one large piece, you will want to add a significant amount of time to ensure that your meat is fall apart tender.

    Can I cook a frozen roast in the Instant Pot?

    Absolutely!
    Increase the cook time to 90-100 minutes for a 3 lb roast, and 100-110 minutes for a 4 lb roast, and 120 minutes for anything larger than 4 pounds.
    You won’t sear a frozen roast, but you can sprinkle the seasoning on and add the liquids as the recipe calls for below.

    Why is my pot roast tough?

    Chances are, it just hasn’t cooked long enough. A beef roast will safe to cook long before it is tender, so giving it a little extra time doesn’t hurt anything.
    I like to cut my pot roast into smaller chunks so that it cooks and tenderizes more quickly. If you are using a less-than-ideal type of roast (something lean with not much fat), you may want to cut it into even smaller pieces.

    Do I have to trim my roast?

    It’s up to you! I don’t usually trim much, as the fat makes the roast so juicy as it cooks. It can easily be trimmed once it is cooked.
    If you prefer less fat cooking with your fat, you can trim the larger pieces.

    close up image of pressure cooker pot roast in bowl with fork

    Tips for making the best Instant Pot Pot Roast:

    • Like I mentioned before, please do not add the veggies for the first cook time. You do not want your veggies cooking an extra 60+ minutes under high pressure! 3 minutes and they are perfectly tender and fluffy.
    • You can skip searing the meat if you need to cut out some prep time, but it does add significant flavor to the dish overall. If you don’t sear, you’ll find that your juices (and therefore gravy if you thicken it) will be more “beefy” and you will taste less of the other flavors.
    • If you need to save some time, cut the roast into 2-3″ chunks and pressure cook for 40-50 minutes, or save even more time by using pre-cut stewing beef.
    • All of my Instant Pot recipes are tested in a 6 quart Instant Pot.

    Looking for more Instant Pot dinner recipes?

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    Instant Pot Pot Roast (with the BEST gravy!)

    written by Ashley Fehr

    4.94 from 456 votes
    This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 
    square image of instant pot pot roast with potatoes and carrots on the side
    Review
    Print
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Time to build and release pressure 40 minutes
    Total Time 2 hours 10 minutes
    Cuisine American
    Course Main Course
    Servings 8 servings
    Calories 447cal

    Ingredients

    • 2 teaspoons seasoning salt (I use Lawry’s)
    • 1 teaspoon garlic powder
    • 1 teaspoon dried parsley
    • ½ teaspoon onion powder
    • ½ teaspoon black pepper
    • 3 lb beef chuck roast cut into 1lb chunks
    • 2 tablespoons canola oil
    • 1 medium onion (finely chopped)
    • 3 garlic cloves (finely minced)
    • 2 cups low sodium beef broth
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons tomato paste
    • 2 tablespoons Worcestershire sauce
    • 1 ½ lb Creamer potatoes (or baby potatoes) whole
    • 3 large carrots peeled and cut into thick slices
    • 1 tablespoon ketchup (or honey)
    • 2 tablespoons corn starch
    • 2 tablespoons water
    US Customary – Metric

    Instructions

    • In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
    • Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
    • Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
    • To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine. 
    • Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
    • When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
    • Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
    • While the potatoes and carrots cook, shred the beef and keep warm.
    • When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid. 
    • Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
    • Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
    • Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

    Notes

    *UPDATED December 3, 2021. 
    I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.
    • I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it 🙂
    • I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
    • I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook. 
    • I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.

    Nutrition Information

    Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg
    Keywords instant pot beef roast, instant pot roast, instant pot roast beef, pressure cooker pot roast, pressure cooker roast

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    Meet Ashley

    My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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    Comments

    4. Betty says

      Made this tonight and it was a hit.. I used radishes instead of potatoes for a low carb version.. they tasted just like potatoes..

      Reply

    5. Robin says

      Well I’m not certain if the updates made it so, but to me, the gravy was the absolute star of this recipe! Everything was perfect, meat tender and falling apart, veg just done, not mushy and wow, the gravy tasted like a long simmered gravy made with wine! (All the vinegar + the ketchup) Our new pot roast recipe for sure, I wouldn’t change a thing.

      Reply

    8. Selina says

      Amazing! It’s now a family favorite!

      I added about a tablespoon of brown sugar and 3 sprigs of fresh rosemary while the roast cooked. Other than that I followed the recipe as directed.

      Thanks again!

      Reply

    9. Annie says

      Hi, I have not made this recipe yet but plan to this week. I’m going to half the recipe and was wondering if I should half the cook time as well or leave as is? Thanks!

      Reply

    10. RandallP says

      This recipe is absolutely amazing! Admittedly, it IS a bit of a “long recipe.” But trust me, it’s worth the investment. I added a half each of chopped red and yellow bell peppers to add a bit of a Southwestern feel. I would have preferred it unaltered but others in my household really loved the peppers.

      Reply

    11. Rachel says

      This was delicious! I recently got an instant pot and want to cook all meals in it, but I had no ides how delicious this pot roast would turn out! Thank you for the recipe, I followed it exactly and was very pleased with the result!

      Reply

    12. Scarlet says

      Can I marinate the meat in the spices and gravy ingredients overnight or is it really meant to be thrown together on the spot? Looks amazing and can’t wait to try!

      Reply

      • The Recipe Rebel says

        Hi Scarlet, it’s kind of meant to be just thrown together but you could probably marinate the meat. If you decide to experiment, let me know how it goes!

        Reply

    13. Barbara says

      Fixed this for dinner tonight, followed recipe and it was delicious will be differently making this again and again

      Reply

    16. Alissandra Elia says

      This has probably been my favourite instant pot recipe that I have ever made. I used only 2 tablespoons of balsamic vinegar since some of the comments said 3 was too much and the piece of beef I used was only 2 pounds. Otherwise I followed the recipe exactly and it turned out absolutely amazing. Thanks so much for such a great recipe!

      Reply

        • Summer says

          I have never been a big fan of roast and potatoes. It has always been very bland and dry to me. I have made this recipe several times now. I love it and will never make it any other way again.

    17. Kate says

      Soooooooo Goooooooood! My roast shrunk a lot but it is to die for. I have enough for my Mum and I tomorrow night and I can’t wait! I don’t have balsamic vinegar so I used a small tsp of white vinegar. I left out the ketchup or honey at the end and I’m glad because it was sweet enough. This recipe has so much flavour. Thank you so much for sharing! I’ve subscribed and can’t wait to try more of your recipes.

      Reply

    18. Caroline Whitr says

      I followed your directions…sear. Cook roast then veggies. My husband was thrilled (I am not the best cook!) and said it was incredible and he wants more roasts just like this! SCORE! Thanks for making me a hero – cooking it again 10 days later. Yummm

      Reply

    20. JMad says

      Made this tonight. Used Red Robin seasoning in place of Lawry’s. Spent time searing the meat. I only cooked it 45 minutes because my roast was 2.25 lbs. I did not use ketchup. Next time I would **greatly** reduce the amount of balsamic vinegar. I understand that acids tenderize meats, especially in a fast cooking method like the Instantpot, but it came out so sour/tangy from the vinegar it was almost inedible for me. I prefer a more savory pot roast and gravy. I’m not a huge balsamic vinegar fan. My husband had 2 servings, but agreed it was a bit tangy. Three minutes for the veggies was perfect. I’ll probably make it again with 1/4-1/3 the amount of balsamic vinegar.

      Reply

      • ashley says

        I 100% agree with this comment. Too tangy for me and my husband. We both kept trying to figure out how to make it taste right. Would definitely decrease to 1 tablespoon. Other than the tanginess, it was really good and I figure it will be a go-to recipe with that adjustment. My corn starch was clumpy though. Should I have sifted it into he sauce?

        Reply

        • The Recipe Rebel says

          Hi Ashley, I have no idea what would cause the corn starch to be clumpy. Thanks for the feedback!

        • Jewel says

          I came back after making it to see if anyone else thought it was a touch vinegary. So it wasn’t just me, but I like the tip about adding in ketchup or honey to tone it down, now I get why that part was suggested. Other than that it was great – the meat was great and I liked how the potatoes & carrots came out not mushy.

      • The Recipe Rebel says

        Hi JMad, the ketchup actually helps balance that acidic taste of the vinegar. I’d highly recommend using it or the honey.

        Reply

        • Haley says

          Mixing the cornstarch with a splash of cold water (like 1:1 ratio) will help get rid of any clumps. Then just pour the liquid mixture in with the juices in the pot.

      • Melissa says

        When adding the cornstarch and water use co!d water and mix it, before adding it to hot liquid and it won’t be clumpy.

        Reply

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