This Instant Pot Pot Roast with potatoes and carrots is comfort food at its best. The meat is tender, falls apart, and the vegetables are perfectly soft.
Why This Recipe Works
When you are thinking of pot roast, you are envisioning a big cut of beef, roasting for hours with carrots and potatoes. Pot roast is a dish made with a tough cut of beef, cooked low and slow to get the meat to a stage when it's tender and easily shreds. Carrots and potatoes are a classic vegetable company to the pot roast. Now, you can cook a rich and flavorful pot roast in your Instant Pot pressure cooker in a fraction of the time.
Braising the meat before cooking is the secret to adding flavor to a pot roast. Since the Instant Pot has a saute setting, it's the perfect appliance to cook the pot roast in. This Instant Pot Pot Roast is cooked in beef stock, water, Worcestershire sauce, and vinegar, as well as sauteed garlic, onion, and mushrooms. The flavor is rich and comforting. The meat is tender and falling apart. Carrots and potatoes are soft yet not mushy.
- beef: chuck roast, anywhere from 2 to 4 lbs;
- seasoning: paprika, dried thyme, salt and pepper;
- vegetables: garlic, onion, mushrooms, carrots, Russet potatoes;
- beef stock: necessary for the Instant Pot to build up pressure;
- red wine vinegar: helps tenderize the meat;
- Worcestershire sauce: adds signature flavor to the dish;
- cornstarch: to make the gravy.
How to make pot roast in the Instant Pot?
- Start by mixing seasoning in a small bowl and season the beef on all sides. Cut into 4 large chunks.
- Sear meat on saute setting.
- Add butter to Instant Pot and saute whole garlic cloves, onion and mushrooms.
- Add liquids and place meat back in the IP.
- Arrange carrots and potatoes on top of the meat. Press "manual" setting, and set the timer to 44 minutes (see note below for cooking times). Once the timer is done, let the IP release the pressure naturally.
- Carefully open the lid away from your face. Remove vegetables and meat onto a plate. Press "saute" setting, mix cornstarch and water and add to liquids in the IP. Simmer until it thickens.
A basic rule for cooking pot roast in the Instant Pot is to cook it for 20 minutes per pound. I add 2 more minutes because we prefer the meat very tender.
My roast weighed 2 lbs and I set the timer for 44 minutes. The IP takes about 12 to 14 minutes to come to pressure. You also need to let the Instant Pot release the pressure naturally (so the meat will be tender; otherwise it will be tough if you quickly release the pressure), you need to add another 15 to 20 minutes.
This might seem like a lot of time, but considering that pot roast takes hours to cook in the oven or slow cooker and this Instant Pot Pot Roast tastes and has a texture or a roast that was simmering all day, I say it's the fastest way to cook it.
The best cut of meat for this recipe:
The best cuts of meat for pot roast are:
- chuck roast: the most popular cut for making pot roast. Has more fat than other cuts.
- brisket: not only for a barbecue! Great for sliced pot roast.
- rump roast or bottom round: leaner than other cuts, which makes it more prone to be drier.
- vinegar: some recipes call for red wine but I prefer to use another acidic ingredient to help tenderize the meat. I use red wine vinegar but apple cider or balsamic vinegar works perfectly too!
- Natural Pressure Release: do not switch the valve to venting position once the timer is done. Let the IP naturally release the pressure, which means that once the IP beeps that it finished cooking, press "cancel/off" button and do not touch the valve. It may take 13 to 16 minutes for the valve pin to drop and the pressure to be released. If you quickly release the pressure, the meat will become tough.
- potatoes and carrots: to make sure the vegetables are soft but not mushy, cut them into large chunks. If you think the chunk is too large, it's just fine. It will cook perfectly since the pot roast cooks for at least 40 minutes. You can always place all the potatoes in a bowl and mash before serving with the roast. Choose firmer to the touch vegetables for this dish.
- flavor: instead of using garlic and onion powders, I prefer the vegetables and to saute them in a tablespoon of butter after searing the meat. You can scrape the bits from beef from the bottom of the pot while stirring the onions and mushrooms, then add the liquids.
Once the pot roast is done, remove carrots and potatoes and the meat onto a plate. Press the "saute" setting on your Instant Pot. In a small mixing bowl or measuring cup, mix 2 tablespoons of cornstarch with ¼ cup of cold water. Add to the liquid in your IP and simmer until it thickens. Pour over each serving of pot roast with vegetables. The gravy is rich in flavor thanks to the garlic, onions, and mushrooms as well as the Worcestershire sauce, beef stock, and red wine vinegar.
Yes! If your beef is frozen, skip the searing step. Add 10 more minutes per pound to cooking time. I do recommend thawing the meat because you can cut it into 4 pieces and sear which intensifies the flavor of the roast.
To make sure the carrots and potatoes are not falling apart and mushy after pressure cooking, cut each carrot into 3 to 4 large pieces and each potato to 4 to 6 large chunks. I used Russet potatoes and the large chunks were soft but not mushy once the roast was done. You can use small potatoes, just wash them well and place whole in the pot.
Any leftovers should be stored in the fridge for up to 3 days. You can freeze the pot roast for up to 3 months. To reheat, use the Instant Pot on saute setting or a pan on the stove. Add water to reheat the gravy.
Not at all. You can use this recipe to cook just the meat and serve it with mashed potatoes and roasted veggies. It's delicious!
More Instant Pot recipes:
Check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing a BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Instant Pot Pot Roast
- 2 to 4 lb chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 ½ teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves
- 1 medium onion
- 6 white mushrooms
- 2 cups beef stock
- 1 cup water
- 3 tablespoons red wine vinegar See note
- 2 tablespoons Worcestershire sauce
- 2 lbs Russet potatoes
- 1 lb carrots
- 2 tablespoon cornstarch
- ¼ cup water
- Start by mixing salt, pepper, paprika and thyme in a small bowl. Season the beef on all sides. Cut into 4 large chunks. Prepare carrots and potatoes, by cutting them into large chunks. Dice onion and slice mushrooms. Peel garlic cloves.
- Press "saute" setting on your Instant Pot. Wait 2 minutes, then add olive oil. Place meat in the Instant Pot. Let it sear on each side for 2 to 3 minutes. Remove onto a plate.
- Add butter to Instant Pot. Add whole garlic cloves, diced onion and sliced mushrooms. Stir, trying to scrape the bits from searing the meat from the bottom of the pot. Saute veggies until the onions are almost translucent.
- Add beef stock, water, vinegar, Worcestershire sauce. Place meat back in the IP, in the liquid.
- Arrange carrots and potatoes on top of the meat. Close the lid, set the valve to "sealing" position. Make sure the IP is set to cook on HIGH pressure. Press "manual" setting, set timer to 44 minutes (see note below for cooking times). The IP will take 12 to 14 minutes to come to pressure. Once the timer is done, press "cancel/off" button and do not touch the valve. Let the IP release the pressure naturally. If you quickly release it, the meat will be tough.
- Carefully open the lid away from your face. Remove vegetables and meat onto a plate. Press "saute" setting, mix cornstarch and water and add to liquids in the IP. Simmer until it thickens. Shredd the meat and serve with vegetables and a generous serving of the sauce.
- You can use apple cider or balsamic vinegar in place of red wine vinegar.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Step 5 says see note below for cooking times, but it is not in the notes. I guess I will just go with the 44 minutes as stated. Won't rate it yet until I try it.
Timothy Woods says
I'm loving my Instant Pot! I just made a pot roast in it and it was so delicious. I'm really glad that I got one!
All through dinner my husband kept saying, "I really like this"! "This is really good!"
So much flavor and richness to the meal!
Definitely a keeper!
The last few times I have made pot roast, my husband said "meh." I tried this recipe and he gave me an enthusiastic approval. This will now be my go to recipe for pot roast.
I always try the exact recipe before I modify. I like my veggies more eldantae than soft. Usually when I add veggies with the meat they get over cooked. Is this the case with this recipe? I read reviews and that’s not been mentioned.
This was great. I made some changes based on what I had on hand and cooked 50 min w full NPR done in about 30 min. My roast was just over 2lbs. I did carrots separately in IP after meat was done w 1 cup of the liquid for 2 min and immediate quick release. Will definitely make again. Thanks!
Thank you so much, Carrie! I am so glad the roast was a hit!
Carol Downey says
''''''''''''''''''''''Easiest, best tasting roast. My husband was estatic at how great it tasted. My go to pot roast from now on. Marvellous flavour and so easy to do. Great gravy also.
This is the best roast recipe I’ve tried using my instant pot. My husband and I love the moistness and tenderness of the meat. I’ve made this recipe three times and it gets better each time. Thank you for sharing.
I am so glad the roast was a hit! Thank you for making my recipe, Collette!
This is my go-to pot roast recipe now! Just curious if it can be frozen? Would love to make for friends who have a baby in the hospital right now.
I made this exactly as written. Oh my goodness it was scrumptious!! Thank you for this delicious IP recipe! 🌷
This is my new favorite pot roast recipe! Trader Joe’s was sold out of beef stock so I substituted 10 1/2 oz beef consommé and the flavor what savory and delicious. It also left us with a bit more au jus for dipping. Highly recommend this recipe. Thanks for sharing it!
Noreen Gamble says
This roast is amazing! My husband has been disappointed with the past few roasts made in our crock pot. Used a 2 lb chuck roast, no mushrooms, 2 tsp extra Worcestershire sauce, and baby carrots. I was thrilled at how tender the meat was but the carrots weren’t complete mush! Made the potatoes separately on the stove cause we prefer mashed potatoes and picky eaters don’t want all the seasonings. Man this was delish and a definite keeper!
Just wanted to drop a note to let you know that I made this tonight (exactly as written)...and we absolutely loved it! It's the perfect combination of flavors like the Worcestershire and vinegar that makes this a 5-star culinary home-run! Just season with a little salt to your tastes and that's it...spot on! Thank you so much for the recipe...its my go-to from here on! I'm gonna definitely try those cheddar biscuits next time!
Mike and Kim
I’m going to make this tonight, but only have a pound of pot roast meet can I add some beef stew? Do you ever add sour cream?
Alan Nordstrom says
I doubled the Carrots, and small red potatoes and then tripled the mushrooms and I have to say that this was an incredible recipe. I will definitely make this again.
Huge hit! I made this yesterday and it was delicious! I don't like mushrooms so I added in broccoli for extra veggies. I also forgot the worcestershire sauce and it was still yummy. I get nervous as I'm still learning the instapot, but it came out so tender and flavorful. Fed my husband and his very hungry friend who went back for thirds!
I’ve found when I cook the veggies with the meat the meats not done and veggies really soft or mush. Are the veggies really soft? I like a bit aldante…
Delicious! I used a slightly larger roast so cooked a bit longer. Turned out perfect. I left out the worscheshire because my family doesn’t prefer it.
Excellenct tenderness and flavor. It did take longer than I expected as I did not consider the time needed to release the pressure. We were hungry so I did release manually. Will make this again!
John Starnes says
The prep time is considerably more than ten minutes. You need to trim the meat, peel potatoes and chop, cut onions mushrooms carrots, etc. Sear meat, saute veggies, make gravy at the end. This recipe takes at least an hour and a half, from star to finish, and it is worth it! Just plan accordingly...
Can we quick release the valve after after we let the pressure naturally release after 30 minutes? Also, do you think it would be good to replace the water with a little red wine? Just curious...
Hi Rena! Yes, you can go ahead and release any remaining pressure after 30 minutes. There should not be much left. I've had readers tell me that adding red wine works great! I would not replace the whole water amount though. I hope this helps!
Has anyone made this without the mushrooms? Everyone hates them(except me!) & I am wondering if leaving them out will change the flavor too much?
Hi Hope! Feel free to leave out the mushrooms and add 2 more teaspoons of the Worcestershire sauce. I hope this helps!
YUM! Thank you for creating this delicious recipe and for answering questions-so helpful. But PLEASE increase the Total Time needed. I glance at that to get an idea of when we'll be eating but it was way off. Prep is at least 20 minutes + 44 min cook time + 15 min to come to temp + 30 min release=109 min so twice as long as the 54 minutes noted. Thank you!!
Jason Bullock says
Just got my IP today, first thing I cooked. Wife is an instant believer, whole family is stuffed! Thanks for the recipe, definitely going in the rotation!
Great recipe! First time making pot roast in IP and it was great! Thanks!
Thank you so much, Anna!
Can this pot roast be DNC’s oven? I don’t have an IP.
Hi Judy! I am afraid I am not familiar with DNC's oven. So sorry!
This is the first Instant Pot pot roast recipe I have had success with! I didn't have to open the pot halfway though to add veggies, and it turned out great!
Jeanine P. says
Wow. I made this tonight and it was by far the best Pot Roast I've ever had. I'm throwing away all my other Pot Roast recipes as I couldn't find anything that wasn't bland and needed spiced p with ketchup. We wouldn't dare add anything to this; the potatoes, carrots and mushrooms were so delicious and the meat was so tender. Perfect! Thank you for posting this!!! I took my dog for a hike today and was suddenly in the mood for pot roast. So glad I found this recipe. I bought a Chuck Roast on the way home and although I've had my IP for just under a year, I'm still getting used to it. Thank you for the easy to follow instructions and tips!
I just got a 3qt instant pot today . How do I modify your pot roast recipe for that?
Tasty with some heat. I'll try it again with less pepper. I doubled the corn starch as I enjoy a thicker gravy. The tenderness of the veggies and meat were perfection. Thank you!
Thank you so much, Colleen!
Hi Anna you said not to touch the valve and to turn ip off at the end off cycle but from my experience you do need to vent the valve and leave ip on to release the pressure and my roast was still as tender as ever
I'm preparing for this recipe but wonder if my new 6 at instant pot is big enough...?!
Hi Heather! I used my 6qt IP to make it so you are good to go.
Thank you for your quick response! I'm so excited to use your recipe for my first try. Just locked down the lid and set it. Thank you!
You are very welcome, Heather! I am always happy to help. I hope you love the pot roast! Let me know!
Hi Heather! I used a 6qt Instant Pot for this recipe.
Thank you for such a great recipe!!! We made this tonight and it was perfection. The gravy was fantastic too.
Yay! That's fantastic, Leigh! I am so glad the turkey was a hit!
Lina Gunnarsson says
This was amazing! My whole family loved it. The only change was I used pomegranate juice instead of wine because I didn’t have any on hand. It was awesome. Will make again!
When do you add the spices? I started to make it - step by step reading the recipe. I had the lid on to pressure cook & then noticed that my spices were still on the counter. Read the recipe twice & didn't see when to add them. So I just dumped them in the pot & replaced the lid. Hope that works.
Hi Franci! Step 1 says to mix seasoning and apply to the meat. Hope this helps!
Sahar Acla says
I see the nutrition facts, but does anyone what the serving size is? It just says amount per serving, but what is the amount?
Thanks! I can’t wait to try this recipe!
Jamie Pelfrey says
Does anyone know how long it takes for the button to go down after it’s turned off? It feels like it’s taking forever.
Could be 20 or 30 minutes. Don't release the pressure manually, that will wreck the meat.
how would i modify the gravy so it has more of a commercial brown gravy taste. Mine turned out a little more tangy than i liked. besides that preference, this turned out perfect. grateful for your IP expertise.
Sometimes mine gets stuck in the up position. If you just barely tap it with your finger, it should go down if all of the pressure has been released.
But if it’s not stuck, it can take a good 20-30 minutes for it to go down.
Still licking my lips. This recipe is amazing. I used chicken stock and A1 sauce... Still amazing. Hubby and son couldn't get enough.
Its 86 here today, but I had a chuck roast and I needed a recipe. Well it's about done, just waiting for the pressure to release, but it smells amazing. Not really the right time of year for roast, but who cares. Only thing I did different, was to add about a tablespoon of Trader Joe's tomato paste to the liquids. Curious to see if there is any added flavor. We shall see in about 15 minutes. Thanks!
This was absolutely one of the best things I’ve ever eaten. The only thing I’ll change is a bit less pepper, for my kids’ sake. It’s phenomenal and I’ve been telling all my IP friends about it!
Yay! That's wonderful! Thank you so much, Randi!
I have been looking for a pot roast recipe with no red wine, because honestly who has leftover wine to use for cooking! LOL I made this recipe last night and it was amazing! My Hubby already asked me to make it again. It's so good! Thank you for the recipe!!
I know for sure this would be a huge hit in my house!
I think I finally have my go-to pot roast recipe for my Instant Pot! It was amazing! My Hubby couldn't get enough of the tender meat. Thank you, Anna!
Yay! That's wonderful, Amanda! Thank you so much!
Taylor W. says
Such an easy and delicious meal! Pure comfort!
Such an easy pot roast that is ready in an hour...I'm craving this now!!
Thank you, Lora!
Melanie Bauer says
Yay! Looks so good. This is my ultimate comfort food, it's so rich and flavorful can't wait to try this!
It's cooking away in my IP right now!! It was so easy to put together. Can't wait to taste it! Will follow up! 😀
Thank you, Kelly! I can't wait to hear how it went!
One word: AMAZING!! I've made pot roast before but never like this! It's so tender and the veggies - perfect!! I am so glad I tried your recipe. Thank you for sharing, Anna!
Yay!! I am so happy to know it was a hit! Thank you, Kelly!
I cannot believe how incredibly tender and delicious this pot roast is! We just finished dinner and it's gone! My Hubby and 3 boys devoured it. Thank you so much for the recipe!
You are very welcome, Lauren! I am so happy it was a hit with the whole family! Thank you!!
I absolutely love pot roast, and not only does this look delicious, it also sounds surprisingly easy! Love the colors too
I love making pot roast and I'm so excited next time I can make it in my Instant Pot!
I hope you love it, Jennifer!
Melissa Griffiths says
I can almost smell it!
My husband is going to love me when he comes home for dinner tomorrow. He's been asking me to make this for him. Thank you!
I hope you both love it, Jen!
Julia Frost says
I made this last night for a group at my house. Everyone loved it! It was SO good and tender. My only problem was that I looked at the total time the recipe said it would take and doubled that. I should have tripled it at least! It didn’t take all that much of my time, but it takes a while for the IP to seal and a lot longer to depressurize naturally. I finally just let the pressure off manually. I will make it again, but will allow more time.
Pot roast is a family favorite dinner in our house. Can't wait to try your Instant pot version.
I hope you love it!
Such is such a great weeknight dinner idea! Love how quickly it all comes together using the IP.
Me too! Perfect for busy days!
Julie Blanner says
Yum! Always love an easy and delicious dinner recipe!
Thank you, Julie!
Andie Thueson says
I've been dying to try making a roast in my Instant Pot - this looks like a great recipe to try!
This is so tender and comforting. My favorite winter dinner.
I agree! It's perfect on a snowy day! Thanks, Erin!
Tender Pot Roast in less than an hour? Sign me up!
Thanks so much, Allison!