Best Instant Pot Pot Roast
- PREP 1hrs
- COOK 1hrs 30min
- TOTAL 2hrs 30min
This easy Instant Pot pot roast recipe creates incredibly tender, flavorful beef. It’s perfect for the whole family. I use my Instant Pot, but this recipe works with any pressure cooker.
For this recipe, use tougher cuts of beef, such as chuck, brisket, or round. In the pressure cooker, these become melt-in-your-mouth tender. I love adding baby potatoes. They become very soft, so I mash them to serve with the pot roast. We also add carrots, celery, and garlic for extra flavor. Since they get soft during cooking, we consider them flavor additions rather than side dishes. If you’d like to serve this with carrots, I highly recommend these roasted carrots.
You Will Need
For Pot Roast
3 pounds beef chuck, brisket, or round, see notes
Salt
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 large onion
5 medium carrots (12 ounces)
4 celery stalks
5 to 6 garlic cloves
1 ½ tablespoons high heat cooking oil
3 cups beef broth, try homemade beef broth
1 to 2 bouillon cubes or use bouillon mix, optional, see notes
3 tablespoons apple cider vinegar
4 rosemary sprigs
4 thyme sprigs
1 bay leaf
12 ounces baby potatoes, optional
For Optional Gravy
1/4 cup water
2 tablespoons corn starch
2 tablespoons cream, optional
Directions
Cook Pot Roast
Season beef with salt (I use 2 to 3 teaspoons). Then, let it rest at room temperature for 1 hour.
Meanwhile, stir the onion powder, garlic powder, and black pepper together.
Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick, long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
Pat the beef dry the beef with paper towels, then rub all over with the spice mixture.
Heat the oil in your Instant Pot with the Sauté setting on high heat. Brown the beef on all sides, about 4 minutes per side. Remove beef to a plate.
Add the onion, carrots, celery, and garlic cloves to the pot. Cook until softened and lightly browned in spots, about 6 minutes. Remove to a plate.
Add the beef broth, bouillon, and cider vinegar, and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. (This adds flavor and prevents an error from the Instant Pot while cooking at pressure).
Turn the Sauté function off. Return the beef and vegetables to the pot. Add rosemary, thyme, bay leaf, and potatoes (optional). It’s okay if the liquid does not cover all of the beef and vegetables.
Cook at High Pressure for 60 minutes (adjust time for your meat’s weight, assuming 20 minutes for every pound).
Let the pressure naturally release for 10 minutes, then quick-release the rest (be careful to keep your hands and face away from the venting steam).
Remove the beef and shred it to your desired size on a cutting board. Then serve with the potatoes (whole or mashed). I find the carrots and celery too soft, but you can serve them if you’d like.
Optional Quick Gravy
Remove vegetables and herbs from the cooking liquid. Turn the Instant Pot to Sauté (high heat). Boil until the liquid reduces by about a quarter.
Whisk cornstarch and water in a small bowl. Slowly whisk this into the reduced liquid, simmering until thickened.
Turn off the heat. Season to taste with salt, pepper, or other spices. If desired, add a splash of cream for extra richness.
Adam and Joanne's Tips
- Our pressure cooker: We have the 6-quart Instant Pot.
- Cooking time: When cooking a pot roast in an Instant Pot, allow 20 minutes for every pound of meat. For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes.
- Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.
- What to do if your pot roast is tough: Your pot roast should be incredibly tender and fall apart easily with a fork. If it’s still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.
- The provided nutrition facts are estimates. Sodium content will vary based on the ingredients you use.