Instant Pot Roast Beef

If there’s one meal that feels like home to me, it’s a good old-fashioned pot roast. The smell alone brings everyone to the kitchen. I’ve made this so many times on busy weeknights or lazy Sundays, and I love how the pressure cooker turns a long, slow-cooked dish into something that’s weeknight-friendly without losing any of the comforting, rich flavors.

This is my favorite way to make a pot roast these days: one pot, a few steps, and you get melt-in-your-mouth beef, tender potatoes, and plenty of savory gravy. Even picky eaters go for seconds.

Why Use a Pressure Cooker?

I’ll be honest—I resisted getting a pressure cooker for ages. I didn’t see the need, and I was sure it was just another appliance that would gather dust in the cupboard.

But the first time I used it for pot roast, I was sold. What used to take half a day in the oven came together in just over an hour and came out tender enough to shred with a fork.

I’ve made this recipe for family dinners and even brought it to potlucks, and people always want to know how I got the meat so juicy and the potatoes so perfect. The answer? That trusty pressure cooker.

I don’t think it really matters which brand you have—it’s all about finding a reliable one you’re comfortable using. Once you figure out the buttons, it becomes second nature. Mine lives on my counter now because I use it all the time.

Why It Works

Pot roast was one of those dinners my family made every Sunday growing up. My mom would set the roast in this big old roasting pan, tuck in carrots and potatoes, cover it with foil, and let it go for hours. The whole house would smell amazing.

Even now, every time I cook this, I’m taken back to being a kid and sneaking bites of soft carrots from the pan before dinner was served.

The pressure cooker shortcut doesn’t lose any of that magic. It seals in all the juices so the beef stays tender, and the broth becomes this perfect base for a quick gravy.

I’ve taken Mom’s old recipe and adapted it to my weeknight life. It’s less hands-on, but every bit as comforting.

Can You Cook a Roast in a Pressure Cooker?

Absolutely. And honestly, it’s one of the best ways to do it if you’re short on time or just want to simplify dinner.

You season the meat well (don’t be shy—salt, pepper, maybe a little garlic powder), sear it right in the pot, pour in beef broth, toss in your potatoes and onions (and carrots if you like), then set it to cook.

The result is meat that shreds easily and soaks up all that savory broth. I’ve served it over rice, mashed potatoes, or even piled onto crusty bread for sandwiches the next day.

What is the Best Cut of Meat for This Recipe?

I’ve experimented with lots of cuts over the years, and I have a few favorites:

• Chuck roast is my go-to. It’s got enough marbling to turn super tender and flavorful under pressure. You can practically pull it apart with a fork.
• Brisket is another great choice. It has lots of connective tissue that melts down beautifully. It’s a little pricier, but if I see one on sale, I grab it for pot roast night.
• Bottom or top round is leaner, so I add a bit of butter or oil to keep it from drying out. It won’t be quite as shreddable, but it’s still delicious, especially sliced thin for leftovers.

Whenever I’m shopping, I just look for what’s on sale and plan from there. Pot roast is forgiving that way.

Can I Use Frozen Beef for This Recipe?

I’ve definitely thrown a frozen roast into the pressure cooker on nights when I forgot to thaw it. The first time felt like a gamble, but it worked surprisingly well.

You don’t even need to sear it—just season it all over, plop it in the pot with the broth, and add about 20–30 minutes to the cooking time.

It’s the kind of trick I keep in my back pocket for those weeks where dinner planning goes out the window.

How Long Do You Cook a Roast in a Pressure Cooker?

The timing really depends on the size of your roast and whether it’s thawed or frozen.

• For a thawed roast weighing around 3–5 pounds, I usually cook it on high pressure for 60–80 minutes.
• If it’s frozen, I add an extra 20–30 minutes.

It seems long, but it’s still way faster than the old oven method. I usually use the time to tidy the kitchen, prep a salad, or just take a breather.

How Do You Cook a Roast in a Pressure Cooker?

Here’s my no-fuss approach:

1. Pat the roast dry and season it really well on all sides. Don’t skimp here—this is where the flavor starts.
2. Set the pot to sauté and heat a little oil. Sear the roast on all sides until it’s got a nice brown crust. This step is key for building that deep, meaty flavor.
3. Pour in beef broth and scrape up any browned bits from the bottom (those bits are pure flavor).
4. Add in potatoes, onions, and carrots if you’re using them.
5. Seal the lid and set to high pressure for the appropriate time.
6. Once it’s done, let the pressure release naturally for about 10 minutes before switching to quick release.
7. Remove the lid carefully, take out the roast and veggies, and shred the beef.

It’s always a satisfying moment pulling that lid off and getting hit with that savory aroma.

Yield: 6

Instant Pot Roast Beef

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There’s just something comforting about a classic pot roast, especially when it’s been slow-cooked to perfection—but let’s be honest, not all of us have time for that. That’s where the Instant Pot swoops in to save the day. This tender, juicy pot roast with perfectly cooked carrots and potatoes is everything you want in a hearty, family-friendly meal—made in a fraction of the time. Bonus: it all comes together in one pot, which means minimal cleanup and maximum flavor.

This recipe has become a go-to in our home on busy weeknights and lazy Sundays alike. It’s fuss-free, deeply flavorful, and guaranteed to satisfy even the pickiest of eaters.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Ingredients

• 3–5 lb beef chuck roast (no need to thaw if using frozen—see notes below)
• 1 tbsp cooking oil
• 1 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp ground black pepper
• ½ tsp smoked paprika (optional, but adds a lovely depth)
• 1 lb baby red potatoes
• 4 large carrots, cut into hearty chunks
• 1 large yellow onion, roughly chopped
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• ¼ cup water
• 2 tbsp corn starch

Instructions

1. 1Season and Sear:Start by setting your Instant Pot to sauté mode. While it heats up, mix the salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Rub this seasoning blend all over the roast. Add the oil to the pot, and once it’s shimmering, carefully place the roast inside. Let it sear undisturbed for 3–4 minutes per side, turning until it’s browned all over.
2. Build the Flavor:Switch the Instant Pot to “Pressure Cook” on high. Nestle the potatoes, carrots, and onion around the roast. Pour in the beef broth and Worcestershire sauce, then lock the lid in place. Make sure the valve is sealed. Set the cook time—60 minutes for a 3 lb roast or up to 80 minutes for a larger one.
3. Natural Release:Once the timer goes off, allow the pot to naturally release pressure for 10 minutes. After that, carefully turn the valve to venting to release any remaining pressure. When the pin drops, open the lid.
4. Make It a Meal:Transfer the roast and veggies to a serving platter. Shred the roast into large chunks with two forks. Skim out any bits left in the broth using a strainer, and switch the pot to the “Soup” or “Sauté” setting to bring the broth to a boil.
5. Finish with Gravy:In a small bowl, whisk together the water and cornstarch to make a slurry. Slowly stir this into the bubbling broth. Within minutes, you’ll have a thick, savory gravy that pulls the whole dish together. Taste and adjust seasoning if needed.
6. Serve and Savor:Ladle that golden gravy over the roast and veggies. Sprinkle with fresh herbs like thyme or parsley for a pop of color and freshness.

Notes

• Using Baby Carrots? Hold off on adding them during the main cook. Pressure cook the roast first, then add the baby carrots and cook for 10 minutes more to prevent them from going mushy.
  
• Starting from Frozen? No problem—just skip the searing step and add 20–30 minutes to the pressure cook time.
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 6382Total Fat 407gSaturated Fat 168gTrans Fat 24gUnsaturated Fat 212gCholesterol 2196mgSodium 2900mgCarbohydrates 24gFiber 3gSugar 4gProtein 656g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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Can You Make Mashed Potatoes and Gravy with This?

Yes—and I highly recommend it. When I want to really treat my family, I’ll pull the cooked potatoes out of the pot and mash them right away with butter, sour cream, salt, pepper, and a little garlic.

As for the gravy, I just take the leftover broth in the pot, set it to sauté, and stir in a slurry of cornstarch and water. In a few minutes, I’ve got thick, glossy gravy that tastes like it simmered all day.

It’s the kind of meal that makes everyone linger at the table a little longer, which is my favorite part of cooking at home.

This Instant Pot Pot Roast is one of those dependable recipes I make over and over again. It’s hearty, it’s simple, and it’s real comfort food. Perfect for Sundays with family or busy weeknights when you still want something special on the table.

Try other recipes:

• Instant Pot Pho
• Instant Pot Meatloaf
• Instant Pot Jasmine Rice