One of the tastiest recipes to make is the Instant Pot Pot Roast, Not easy to say but after all, the recipes below are going to be really easy to make!

We like to use the Instant Pot to make Pot Roast because the tenderness and the softness that you can achieve are truly amazing.

What would normally take hours in the oven will take only 1 hour in the Instant Pot, and you can also cook together every other ingredient at the same time– as well as also sear it, as well!

Depending on the size of your roast, it will take about 45 minutes to one hour to roast. If the roast is frozen then add an extra 20 to 30 minutes to the total time.

We are going to give you a few options so you can get the Best Instant Pot Pot Roast to serve your family and loved ones.

Instant Pot Pot Roast – First Recipe

Course: Main Course Cuisine: American Prep Time: 15 min Cook Time: 35 min Total Time: 50 min Servings: 8


Pot Roast:

  • 3 1/2 to 4-pound beef roast
  • 1 cup of diced onion
  • 3 tbs of olive oil, divided
  • 2 tbs of tomato paste
  • 2 tbs of minced garlic
  • 1/2 cup of red wine (medium to full-bodied)
  • 1 tbs of Worcestershire sauce
  • 4 carrots, peeled and cut into large 2″ to 3″ chunks
  • 2 cups of low-sodium beef broth
  • 1 1/2 pounds whole baby potatoes

Pot Roast Dry Rub:

  • 1 tbs of fresh ground black pepper
  • 1 1/2 tbs of dried crushed rosemary
  • 1 1/2 tbs of dried thyme
  • 1 tbs of granulated garlic or garlic powder
  • 1 tbs of onion powder
  • 1 1/2 tbs of sea salt
  • 1/2 tbs of paprika

For the Gravy:

  • 1 to 1 1/2 cups water, or as needed
  • 2 tbs of cornstarch
  • 2 tbs of cold water


1 -Start by cutting the chuck roast into 4 to 6 pieces, separating at the seams to be able to see the fat deposits (if using a highly marbled chuck roast). Using a knife cut as much fat as possible from the pieces of the roast.

Dont worry about taking every little part of fat from the meat but take enough so your gravy is not extremely greasy. After that place the pieces on a plate.

2- Now mix the spice rub ingredients in a small bowl. Now rub it all in on the pieces of meat, and use your hands to push the spices right into the meat.

3- Press the SAUTÉ button on the Instant Pot and the ADJUST button to toggle the MORE setting. Wait until the display reads “HOT” before adding the ingredients.

4- Include 2 tablespoons of olive oil to the heated pot. Include half of the seasoned beef (or as much as will fit easily without being crowded) and then sauté for 2 to 3 mins per side, or up until is nicely seared. Now plate the seared pieces and continue with the rest add the remaining 1 tbsp of oil to the pan. Once you are done set them aside to continue with the rest of the recipe.

5- Press CANCEL and select SAUTÉ once again and then again the ADJUST button to set it on the REGULAR setting. Add the onions and garlic to the pot and then sauté for 2 to 3 minutes or until tender. Include the tomato paste and also stir and scrape up any kind of browned bits from the bottom.

6- Add the red wine, broth, and also Worcestershire sauce. Nestle the pieces of browned beef down right into the sauce and then add the potatoes and carrots . Don’t mix. You want the meat submerged in fluid and the carrots and potatoes on the top.

7- Put the Lid on your Instant Pot. Press the MANUAL button, pick HIGH, and also set the timer for 35 minutes, check that the handle is in the sealing position.

Once the cooking is finish let the pressure release naturally for 10 minutes and then using a wooden spoon push the steam release handle to the venting position and let the rest of the vapor get out of the pot before you open it. Press CANCEL.

8- Transfer the carrots and potatoes to a serving dish and cover them with foil so they keep their warmth. Now also place the beef on a cutting board and let it rest while you make the gravy.

9- Press SAUTÉ and ADJUST select the LOW mode and Stir 1 cup of water right into the cooking liquid inside the Instant Pot to dilute it a bit. Taste and if needed, add added 1/2 mug of water to dilute as preferred. In a small bowl mix together 2 tbsps of water with 2 tablespoons of corn starch.

10- Pour the mix into the Instant Pot and then simmer for 5 minutes or until the gravy has thickened enough for your taste. ONce is ready press CANCEL and disconnect the Instant Pot. Transfer the sauce to a gravy boat.

11- Shred or chunk the roast as well as offer with the potatoes, carrots, and lots of gravy!

Instant Pot Pot Roast – Second Recipe

Cuisine: American Prep Time: 5 minutes Cook Time: 1 hour Pressure Time: 25 minutes Total Time: 1 hour 30 minutes Yield: 10


  • 3 pounds of chuck roast
  • 3 pounds of potatoes quartered
  • 1 tbs of black pepper
  • 1 tbs of onion powder
  • 1/2 tbs of oil
  • 1 tbs of minced garlic
  • 1/4 cup of prepared horseradish
  • 4 cups of beef stock
  • 1 pound carrots peeled and cut into 2 inch chunks
  • 1 tbs of kosher salt


  1. Start by seasoning the roast with salt and pepper to your taste.
  2. Put the Instant Pot into the Saute Mode. Once hot, add the oil.
  3. Now Sear the meat on all sides, 3-4 minutes per side. Then remove the meat from the pot.
  4. Pour in the beef broth and scrape up any browned bits on the bottom of the instant pot.
  5. Add the roast back into the cooker, along with the onion powder, garlic, and the horseradish.
  6. Now on high-pressure cook for 20 minutes per pound.
  7. When the cooking time finishes, allow for pressure to release for 10-20 minutes

Instant Pot Pot Roast – Video Recipe