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This Instant Pot Chuck Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot method of cooking a Pot Roast is as tender as a traditional recipe, but cooks in less than half the time!
Featured with this recipe
- Ingredients for Instant Pot Chuck Roast
- What Cut of Beef is Best for Pot Roast?
- How Long Do I Cook a Pot Roast in an Instant Pot?
- Allow Some Time for a Natural Release
- Can This Be Made in Any Pressure Cooker?
- Why I love Using the Instant Pot
- Make it in the Crock Pot
- Pressure Cooker Pot Roast with Potatoes
- For Crisp-Tender Veggies
- Instant Pot Roast Gravy
- Additional Optional Ingredients:
- Tips For Making Pot Roast
- Frequently Asked Questions
- Pot Roast Side Dishes
- How to Make Instant Pot Pot Roast
- Instant Pot Chuck Roast Recipe
Pot Roast has always been a favorite Sunday dinner in our family. It is the ultimate comfort food. Sometimes, we make it with mashed potatoes, sometimes, with ingredients like carrots and potatoes cooked with the roast. Either way, it is always delicious. Because I often forget to put the roast in the oven or slow cooker in time, I find myself scrambling to get dinner ready. I’ve walked in the door from church and thought, “NOO! I forgot to put the roast in!” If you are like me, this Instant Pot recipe is a lifesaver, especially on those days.
Update: Since we first created this recipe, we’ve had many comments regarding the success of this recipe. We’ve updated the original post to include some of the most frequently asked questions and comments.
Ingredients for Instant Pot Chuck Roast
- Beef chuck roast (or see more options below)
- Salt (Kosher salt or sea salt are both good choices)
- Olive oil
- Beef broth
- Dry onion soup mix
- Onion
- Baby potatoes
- Baby carrots
What Cut of Beef is Best for Pot Roast?
For this recipe, we use a boneless chuck roast, but there are several different cuts of meat you can use. Choose a well-marbled cut of beef for optimal tenderness and flavor. These cuts are ideal for slow cooking and will result in a melt-in-your-mouth pot roast. Here is a list of the best cuts of meat to use for pot roast:
- Chuck roast
- Ribeye or Eye of round roast
- Brisket
- Top sirloin petite roast
- Bottom round rump roast
- Top round roast
How Long Do I Cook a Pot Roast in an Instant Pot?
Instant Pot Pot Roast cook time varies depending on the size of the roast. Follow the recommended cooking time on your Instant Pot for the size and thickness of your roast. A general guideline is to pressure cook for 20-25 minutes per pound of meat. For a 3-pound roast, we found that 70 minutes is just about right. Adjust the cooking time accordingly for larger or smaller roasts. A two-pound roast should take about 45-50 minutes on high pressure, a larger 5-pound roast can take 90 minutes to 2 hours. Check in the comments below to see the times others have used with success.
Allow Some Time for a Natural Release
After the cooking cycle completes, allow the Instant Pot to naturally release the pressure for about 10-15 minutes before using the quick-release function. This gradual release of pressure helps to keep the meat tender and juicy.
Can This Be Made in Any Pressure Cooker?
This recipe is not exclusive to the Instant Pot brand. This easy Instant Pot pot roast recipe can be made in any kind of pressure cooker! Follow the recipe below using the settings of your pressure cooker and enjoy a delicious roast.
Why I love Using the Instant Pot
If you haven’t jumped on the Instant Pot train yet, YOU NEED TO! It is one of the most convenient kitchen appliances I have ever owned. This Instant Pot pot roast recipe is just one of the MANY Instant Pot recipes that I have incorporated into my regular meal rotations. Here are our top three reasons why we love our Instant Pots:
- It’s EASY. With the instant pot, you can sear the roast and sauté the onions AND cook it ALL in the same pot. You don’t have to dirty three different pans to do it. Even a slow cooker can’t do that for you. Did I mention cleanup is a snap? It is SO easy.
- It’s FAST. Beginning to end, we are talking around two hours. TOTAL. That is literally a quarter of the time it normally takes to make.
- It’s DELICIOUS. Honestly, I think this pot roast turns out just as good, if not better, than most slow cooker pot roast recipes I have tried. It is full of flavor, perfectly tender, and easy to shred.
Make it in the Crock Pot
All the above reasons have me hooked on making a pot roast quickly in an Instant Pot. However, sometimes I like to take it slow and just let it cook all day. If this is the way you want to go, we have a great Crock Pot Roast recipe too, see our Slow Cooker Roast Beef and Vegetables Recipe. If you don’t have a pressure cooker, you will definitely want to give the slow cooker version a try!
Pressure Cooker Pot Roast with Potatoes
A quick note about adding potatoes, using baby potatoes are totally the way to go. They are the perfect size and they don’t get mushy. Potatoes that are peeled and cut tend to get mushy in the Instant Pot when they cook for a longer amount of time. By keeping the skin on and not cutting them, the potatoes cook thoroughly while remaining firm. If you would rather use diced potatoes, go with a waxy potato like Yukon gold potatoes, or even red potatoes. Russets will get too soggy and are better for mashing.
For Crisp-Tender Veggies
When we were growing up, we liked to have the potatoes on the softer side because we would mash them with a fork and then pour gravy over them. This is how this recipe is written, for extra-tender veggies. If you prefer your vegetables more crisp-tender, just add the vegetables later. Twenty minutes before your cooking time is up, release the pressure by carefully flipping the valve, remove the lid, and add the carrots and potatoes. There is no need to stir. Press “cancel,” and then re-set to high pressure for 10 minutes. If you have bigger potatoes or potato dices, chunks (or halves), pressure cook for 10-15 minutes. Release pressure quickly (quick release) or natural release depending on how tender you want your vegetables.
Instant Pot Roast Gravy
Making gravy in the Instant Pot is a breeze. The easiest method is to remove the pot roast and vegetables when they are done cooking, then switch the cook setting to “sauté”. If there aren’t enough beef drippings to make a gravy, add some beef broth. Combine a little cold water and a couple tablespoons cornstarch in a liquid measuring cup or small bowl to form a cornstarch slurry. When the drippings and broth start to simmer, whisk in the cornstarch mixture a little at a time until it becomes a gravy consistency. Simmer about three minutes, adding more beef broth to thin if needed. Add salt, black pepper, and a little garlic powder to taste.
Additional Optional Ingredients:
Want to change up the flavor? Here are some more ingredients you can add before making this chuck roast recipe. Add any of these to taste for a little flavor boost:
- Thyme
- Onion pearls
- Red Wine
- Tomato paste (can be added after, to the gravy, for a richer flavor)
- Worcestershire sauce
- Onion powder
- Garlic cloves
- Celery stalks
- Fresh rosemary
- Balsamic vinegar
Tips For Making Pot Roast
- No Instant Pot? No Problem. Pot roasts can be made using many different cooking methods. If you don’t have an Instant Pot, you can try our recipes for making pot roast in the slow cooker or in the oven.
- Sear the Meat: Before pressure cooking, sear the meat on all sides in the Instant Pot using the saute function. This step adds a rich caramelized flavor to the roast and helps to lock in the juices.
- Low Sodium Options: For a low-sodium option, use low-sodium beef broth and seasonings.
- Easy Freezing: If you have leftovers, roast can easily be shredded and frozen to eat at a later date. Just remove any vegetables (potatoes and carrots don’t freeze well) and place leftover pot roast in a Ziplock bag or a freezer-safe, airtight container to freeze. When ready to reheat, thaw in the refrigerator overnight and reheat or add to your favorite shredded beef recipes.
Frequently Asked Questions
A general guideline for Instant Pot Pot Roast is to pressure cook for 20-25 minutes per pound of meat. For a 3-pound roast, we found that 70 minutes is just about right.
First, set the Instant Pot to sauté and add olive oil. When the oil begins to shimmer, add the pot roast to the Instant pot and sear for 4-5 minutes on each side.
It probably wasn’t cooked long enough. It is always ok to put the meat back in the Instant Pot and continue cooking. You can cook for 20 minutes at a time until it reaches your desired tenderness.
Read Next: 27 BEST Instant Pot Recipes
Pot Roast Side Dishes
Because this pot roast includes potatoes and carrots, you have a full meal in just one pot! You can even serve it all on one big serving platter. You can never go wrong with a simple green salad, but if you are looking to add more side dishes, here are some great ideas:
How to Make Instant Pot Pot Roast
Instant Pot Chuck Roast
Video
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 3-5 pounds beef chuck roast
- 1 teaspoon salt (or to taste)
- 4 tablespoons olive oil divided
- 2 cups beef broth *can use gluten-free beef broth
- 1 packet dry onion soup mix *can use gluten-free onion soup mix
- 1 onion white or yellow, quartered
- 1 pound baby potatoes (see notes above)
- 1 cup baby carrots
Instructions
- Sprinkle pot roast with salt and set aside. Add 2 Tablespoons of Olive oil to Instant Pot and set to "Sauté". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
- Add beef broth to Instant Pot. *Add vegetables, 2 Tablespoons of olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast. *NOTE: You can add the veggies at the beginning of cooking or if you want them to be more crisp-tender you can do a quick release 20 minutes before the cook time is over, then add vegetables, then pressure cook at the same temp for 10-15 minutes (depending on the size of your potatoes) and continue with the recipe.
- Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work okay, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
- Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the Instant Pot to make gravy or au jus (see notes above to see how to make gravy).
We made this for NYE dinner! Initially it came out tough but after reading the comments below I set it to cook in the instapot for two additional 20 min segments and it came out perfectly tender! I was a bit bummed but was glad we were able to recover.
This is my favorite pot roast recipe! Thank you for sharing.
This turned out great! I used a 2.5lb top round roast. Seared it on all sides just like the recipe said and I used 3 cups of broth due to having an 8qt pot. I did follow the advice of adding the vegetables later. I cooked it on high for 45 mins, NR for 15, popped in the vegetables and high pressure cooked another 19 mins, 15 mins NR and it turned out perfectly cooked! I used thick baby carrots and red pots, they weren’t overcooked at all and the roast was very easy to shred! Thank you!
Best pot roast recipe ever! This is my “go-to” recipe when we have people over for dinner. The vegetables are very flavorful and the meat is so tender, that it just falls apart.
Okay I understand why the meat goes tough… it’s adding the veggies. You should never QR meat, because it forces all the juice OUT when it’s depressurized. So I cooked mine for 45 mins, added the veggies, and did another 20. Veggies were mush (omg but such good mush), and the meat was almost inedible, because it was so tough.
I think next time I’ll do the meat, let it rest, pop in the veggies, and then just slice the roast and let it be in the gravy/juice to get warm again. But no QR next time!
Thank you for taking the time to post this wonderful recipe. There was a comment below about the roast being dry, your response was to make sure you switch from Sear to pressure cook. That is precisely what I was doing wrong! Thank you all for the comments, as well as your reply, it solved the mystery of my dry pot roast.
I did a 2-pound roast – 25 mins on its own, then added carrots, Yukon Gold potatoes, and some mushrooms. 25 more minutes, then I removed everything except the liquid. Added 1 pack of brown gravy mix, and then a cornstarch slurry.
Best pot roast ever! My husband said it was “restaurant quality.” 🙂
Why is my roast always tough when cooked in the instant pot?
It may not be cooking long enough or there may not be enough liquid in the IP. Try adding some more liquid (about a cup) and add more time depending on the size of your roast. Try adding a good 20-30 minutes if you need to. Hope this helps!
This was excellent. i had just over 3 lbs and did 70 minutes. 15 NR. I added a couple tablespoons of Marsala wine to the broth and a little minced garlic! this will go on rotation! great job Erica!
I was disappointed in this recipe given all the positive reviews. I’m being generous by giving it a 3.
I followed the recipe to a tee, but the meat was tough at 80 minutes, and the veggies already mush.
I took the veggies out and put the meat and broth back in for 30 minutes and the texture was barely acceptable. The taste was blah.
I will make pot roast again in the Instapot, but putting veggies in only for the last perhaps half hour or so. I will also use more flavor boosters that I usually use when making the roast in the oven, such as red wine and herbs.
Check your setting you might not have your instapot set on high pressure
Worked perfectly. Family loved it.
just like my Mom’s that roasted for hours
Excellent recipe!!! Thank you for sharing this!! I did 70 mins on high pressure (as recommended on the recipe) with everything in. It came out just the way my husband loves! I skipped coating the veggies with dry mix in a bag, put much more carrots & potatoes in a big chunks. Since my carrots and potatoes were much bigger pieces, it did NOT make into too mushy veggies!!! This will be our KEEPER recipe! Again, thank you for sharing!!
I have a 1.5 pound top round roast. How long should I cook to get it to be tender enough to shred? I’m still getting used to my Instant Pot timing. Thanks!
We have only tested this recipe with a 3 lb beef chuck roast. Sorry!
I always have to cook my roast an additional hour. The multi-cooker doesn’t get it as tender in a shorter time otherwise. It’s still faster than a traditional slow cooker but 2 hours is not enough (in my experience). My son complains that it chewy if I don’t cook an extra hour.
Fab – u – lous!! I did 75 min in the Instant Pot then I added the veggies, did another 10 minutes. The Yukon gold potatoes were perfection as were the carrots and onions. I thickened the gravy & wow! It was a hit!
Made this last night in the power pressure cooker XL and it came out fantastic. Only wish I had a bigger roast for more leftovers.
I just made this last night. I went a bit rogue and coated the meat with a bit of salt and lots of pepper. I also added two cloves of garlic. I put the meat on the bottom and it covered the whole bottom (my cut was a bit thinner and flatter, Walmart… need i go on). I covered it with the broth, added a sprinkle of onion soup mix, halved yellow potatoes, more soup mix, onions, baby carrots, and the rest of the mix (I didn’t feel like wasting a bag to shake it up). I cooked it for 60 min with the 10 min natural release. The meat was good, the potatoes were good, the carrots were tasty but mushy. Next time I’m going to try large pieces of regular carrots. I prefer pot roast with broth almost like soup so i didn’t make the gravy. We had leftovers today and they were even better! Yummy!
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Cannot wait to try this recipe. Also, depending on the size of the roast (as the size of my roast is small) is it okay if i keep it for 45-50 mins?
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I just made this last night. I went a bit rogue and coated the meat with a bit of salt and lots of pepper. I also added two cloves of garlic. I put the meat on the bottom and it covered the whole bottom (my cut was a bit thinner and flatter, Walmart… need i go on). I covered it with the broth, added a sprinkle of onion soup mix, halved yellow potatoes, more soup mix, onions, baby carrots, and the rest of the mix (I didn’t feel like wasting a bag to shake it up). I cooked it for 60 min with the 10 min natural release. The meat was good, the potatoes were good, the carrots were tasty but mushy. Next time I’m going to try large pieces of regular carrots. I prefer pot roast with broth almost like soup so i didn’t make the gravy. We had leftovers today and they were even better! Yummy!
So good!! I can’t wait to make it again!!
I literally just started using my Instant Pot a week ago so I am anxious about timing still. I have a thin sirloin tip roast that is approximately 1.5 lbs. What would you suggest the time be paired with whole russet potatoes? Thank you!
I would start with about 35 minutes. Hope this helps!
This was fantastic! Made it last night for Sunday dinner. The kids ate it up too. Love the short list of ingredients and the onion soup dry mix is a great flavour-booster. Yum😋Will definitely make again. Thanks!
Looks great! Can I make one suggestion, for the sake of our struggling environment? Instead of shaking all the veggies in a ziplock bag, just stir them in a bowl! No need to create plastic waste in this instance! Thank you 🙏🏻
Awesome idea, love it!!!
I forgot to rate this recipe! Sorry!
Thank you for the rating!!
I have a chuck roast that is 4 inches thick and weighs 4 pounds, how long should I cook it in my 6 quart instant pot?? I’ve seared it on all sides. Thank you!
I would cook it for 80 minutes. Hope this helps!
I do. It have an instant pot and would like to make this in my slow cooker. Could you give me some guidance on how to do that and what adjustments you would make please. Thanks in advance, love your recipes!
Here is our recipe for slow cooker pot roast: https://www.favfamilyrecipes.com/slow-cooker-roast-beef-and-vegetables/
Hope this helps!
I finally bought an 8 quart Instant Pot. I had too, really. I have severe whiplash syndrome and I have chronic pain every day.
I LOVE cooking but I don’t have the energy to baby sit foods much anymore.
I love grillng also but decided to use the Instant Pot instead.
We love the fat ribs. I was a tad unsure if the cooking time so I watched a YouTube video in it. His ribs were smaller so I had to adjust the time. In just 40 minutes, we had the most tender succulent ribs. All 22 were melt in your mouth. I cooked them in a mix of apple juice and liquid smoke.
I did slather them in BBQ sauce and broil them a few minutes though.
So, I’m using the pot again to make a beef roast with Au Jus dinner for my sister’s birthday.
I remember my grandfather’s roast with a black Au Jus.
I m glad I found your recipe. Though, I need to omit the veggies. I’m making a hot spinach dip as an appetizer. My sides are Fordhook Lima beans, baked sweet potatoes, marinated tomato/onion medley. I use the small red, yellow, green and brown tomatoes. And corn muffins.
Along with Mock champagne and Sparkling grape juices.
I’m making her a carrot cake, as well.
Just reading your recipe made my mouth water.
Haven’t made it yet but how do you make the gravy sauce that goes on top of the roast and potatoes in the video?
Thank you!
The easiest method is to remove the pot roast and vegetables when they are done cooking then switch the cook setting to “saute”. If there aren’t enough beef drippings to make a gravy, add some beef broth. Combine a little water and some corn starch in a liquid measuring cup to form a slurry. When the drippings and broth start to simmer, whisk in the cornstarch mixture a little at a time until it becomes a gravy consistency. Simmer about 3 minutes adding more beef broth to thin if needed. Add salt and pepper to taste.
Great recipe! I substitute 1/2 or 1 cup of beef broth with red wine. About to make it for the 3rd time. I was so surprised the baby potatoes were perfect. I cook it for 40 minutes (meat setting).
Delicious! And super easy!!! Thank you for making me look like an amazing cook!
Can I just say what a gracious soul you are? You have handled some of these posts with such grace.
Thank you for taking the time to share a family recipe. I am planning to try it tonight just the way you have posted it. I look forward to trying it this evening.
Thank you so much! You are so kind! I hope you enjoyed the recipe!
I LOVED IT! Thank you so much! The meat turned out so tender, just like your picture! And thanks for the tip about adding the veggies 10 min before the meat finishes cooking!!! I was looking for the perfect roast recipe and I found it. I noticed you had tons of comments on your Pinterest post, that’s how I find the best recipes (: Praise Jesus for you.
We have made this once a week for three weeks now…absolutely love it…so easy, so good, so tender and makes the entire house smell like Sunday at Grandma’s house.
This was very good good. I don’t see the need for any changes to it. Thank you for all the time and effort you put into your web site. I will be making many more of your recipes.
Thank you 🙂
Has anyone tried this with Venison?? My husband is a hunter and we have tons of venison roast. If so, was the cook time about the same?
I have cooked venison like a roast plenty of times in a pressure cooker. It turns out super tender and fantastic just like a chuck roast only with a different flavor.
We only use venison for red meat. I’ve cooked many roasts and they are tender as can be. Flavors are yours to control with spices if you’re choosing. This recite would be perfect.
U can take some of the roasts and grind them up for hamburger meat if you are overloaded with roasts. We always have tons of venison and ground a bunch of it.
Made this pretty much exactly at the recipe says. Only changes I made were, slightly larger roast(about 3 1/2 lbs) so I cooked it for 80min. I added celery for flavor and cut up bigger potatoes and whole carrots. It was delicious. The ONLY negative for us was that the carrots were a bit too mushy. Will make again for sure. Thank you
Will it be possible to use beef cut into cubes for this recipe? Ill just sear each and every cube on all sides?
We haven’t tried it that way, so I’m not sure how it will affect the outcome of the recipe. You definitely need to cook it for less time since the pieces are smaller. Let us know how it turns out if you do try it!
Can’t find answer on internet for my question. Can I cook roast in ip for about hour than natural release and switch to slow cook for awhile? That is when I will add the carrots.
I haven’t tried it that way before, so I can’t say. If you try it though, let us know!
My family loved this. I wish I had stopped at 60 minutes for my 3 pound roast but it was still good at 70 minutes. When it was done I dropped some butter on top of the potatoes and carrots. I added two cups of carrots for my family of 5 and they ate them all.
Has anyone done a complete natural release?
Yes I released mine naturally all the time love it 😀
Oh my! Sooo good!!! The whole family loves it! Will make this again for sure! Recipe was perfect!
Very easy an good
Oh, and meant to give my original post 5 stars!
Love this recipe thos was my firstinstantpot meal and still my favorite, the only thing I do differently now is saute the onions, add celery and 2 tablespoon of flour to my my liquid thicker.
My very first Instant Pot meal… After reading through the comments I made a few adjustments that I felt would resolve the difference in size of my roast, salt preference, and veggie doneness.
I lightly seasoned the roast with Himalayan pink salt before searing, added 7 large cloves of garlic to the pot along with the roast and I added 2 TBL of dry red wine in with the beef broth. Cooked the roast for 60 minutes, then did the natural release and added the veggies and soup mix, then cooked for an additional 18 minutes. It came out perfectly done, and the flavor was great!
My husband used Weber Roasted Herbs and Garlic to heavily season the carrots and potatoes. He cooked a 2.5lb chuck roast for 45 minutes with 15 minute natural release before venting. 10 minutes prep, an hour in the pot, and 2 minutes to make gravy from the drippings as directed above. It was by far the best roast we have ever had, hands down.
I recently purchased an Instant Pot and wanted to try it out for the first time this weekend. I tried this recipe for Instant Pot Sunday Pot Roast, and it was wonderful! I made the recipe as printed, and we loved it. I had a 2.5# chuck roast and cooked it and the vegetables for 60 minutes after sauteing the roast, and everything came out perfect for our tastes. I know some reviewers were complaining that the carrots were too mushy. Mine were very soft, but we like them that way. And making the gravy was super easy. The onion soup mix really appeals to my taste. Thanks for a great recipe! I will be making this meal often.
Hi Darcy- thank you so much for this nice comment! So glad you enjoyed this recipe enough to want to make it often. Thanks for the 5 stars!
YUMMY 😋!!!!
Since I have made this many times and enjoyed it.. I figured I should leave a thank you..
Thanks for the simple recipe… 2 1/2 pound Chuck Roast in the IP Mini at 65 minutes, 15 min to let the steam settle….. makes it perfect everytime… Although the IP mini is not that big I still fit plenty of potatoes and carrots for the Two of us.. then I add more potatoes and carrots to the juice still in the pot afterwards for 20 min Pressure cook.. works perfectly for the second go around.. 🙂
You are welcome! I’m so glad you like the recipe and thanks for sharing your tips for the Mini!
Made a very simple pot raost tonight in my instant pot, my first time using it. I actually did things a bit different than most folks do. just plunked in a 3lb. chuck roast, added 1 tbsp lawry’s seasoning salt, 1 tbsp onion powder, 2 tsp garlic powder. Also added 5 large skinned potatoes, 2 large skinned carrots, and 3/4 cup of water(so it has liquid to pressurize with). Set it to stew/meat for 35 mins, then quick release and remove veggies. Roast was done, but not tender, so it went back in for another 20 mins. Turned out tender enough that when you went at it with a fork you could pull the meat off in strings, delicious.
This was wonderful. I used the meat button and set it for an hour and 10 minutes. Left it alone until it released the pressure on it’s own. SUPER tender and moist. I was going to use it for pulled beef sandwiches but may use it just as a roast. I was a bit nervous after reading some of the reviews but it was awesome. I used Better than Bullion and a spoonful of horseradish as the cooking juice. I have never done a beef roast in the IP before.
Hi Virginia- So glad you liked this recipe! I love the idea of adding some horseradish. YUM! Thanks for sharing!
So I am cooking two 3-pound roasts at the same time (I thought it was one 6-pound). Do I cook it the same as one 3-pound, or how would I adjust the time?
You could probably get away with cooking it as a 3-pound roast since they are 2 separate cuts of meat. I would say go for the 3-pound time and check it. If you feel it needs more time, add another 20-30 minutes or so. Hope this helps!
I made this exactly as directed, set the IP for 70 minutes, and it was nearly perfect! The only thing I needed was a little more salt and pepper with the gravy. Carrots were softer than I prefer, but still solid enough to pull out of the broth with a fork. This one’s a keeper!
Thank you so much, I’m so glad you liked it!
We were on the road in our RV so I didn’t have all the ingredients. I’m also eating Whole30. But what I did turned out perfect:
salt & pepper meat
brown meat
remove and sauté onions until soft
*add about 1/4c apple cider vinegar to deglaze*
add meat back in pot
add about 2c beef stock
cook on manual pressure high for 60 minutes
quick release, add potatoes and carrots
cook on manual high for 5 minutes
quick release
SO. GOOD. not dry at all.
So glad you liked it! Thank you so much for sharing how you made it a success!
This recipe is fantastic. I’m not sure why everyone else is having such an issue with the timing. One hour of pressure cooking for a roast is pretty standard.
Although to be fair, I used cut carrots (large chunks larger than baby carrots and made baked potatoes in the oven while it cooked)
Roast was amazing and flavourful. Don’t forget to season and sear the roast first people! If your meat is turning out bland then season it with a heavy hand. With the addition of the onion mix it is flavour town imho.
Can’t comment too much on mushy vegetables since my carrots were great. I find “one pot” type recipes usually fail in this regard hence my decision to keep the potatoes separate. Also less liquid is absorbed by the potato so roast was especially tender, juicy and plenty of juice left over for a top shelf gravy.
Thanks for the great recipe.
Thank you so much for your comment! Great idea to do the potatoes separately if you were concerned about them getting mushy. Thanks for sharing how you made it a success!
As my first recipe using our 6 qt Insta Pot (a Christmas gift), I cooked a 2.75# beef chuck pot roast using the provided recipe. You’re welcome for the honor of being picked as my first. I’ll never forget you.
Based on roast weight, I set the timer for 57 minutes at high pressure (IP pressure not shared in the recipe, so I guessed).
NOTE: The 6qt IP user manual that I read further into AFTER starting to cook, stated to use at minimum, 18 fluid oz. of liquid (for all recipes, ALWAYS) . 2 cups of broth is equal to only 16 oz. of fluid. Hoping the rendered fat and 4 tablespoons of olive oil gets me there.
I’ll follow up with a quick post made review as to doneness and taste. I just wanted to get these items down before I forgot.
Definitely let us know how it turned out! Thanks for the detailed comment!
Looks like I never replied as I indicated would be the case. This recipe has always turned out GREAT everytime I’ve put it to use (probably 10x by now). Outside of adjusting cook time based on roast size, I follow the IP recipe as written.
As an aside, I use a different gravy recipe. Nothing against your suggestion, just an alternative that works for us, EVERY.SINGLE.TIME.
As I write this, our biggest roast to date of 3.94# is in the IP. I’m guesstimating 75 min cook time + natural release time. I’m starving…
TY again for your time and effort in sharing your crowd winning recipe.
This didn’t turn out for me. Too tough to chew despite following instructions (including natural release). We we so bummed. My guess is from all the liquid, but I genuinely don’t know. Thanks for the tips though!!
So sorry this didn’t work out for you! It definitely shouldn’t have been tough. What cut of meat did you use?
Was amazing. The meat was cooked perfect (70 min). I added extra seasoning and veggies. The only thing I’d do different is add the carrots part way through cooking as mine turned out a bit too soft for our liking. Loved it!
So glad you liked it! Yes we are getting a lot of comments about people adding the veggies part-way through. It seems many are having great success by doing that.
If adding the veggies halfway through, do you turn the instant pot off? Or release the pressure?
You’ll have to release the pressure to open the lid. It should come back up to pressure pretty quickly since the pot is already hot.
Pot roast is a Sunday tradition I imagine dates back centuries. Thanks to the Instapot, you can enjoy it with your family even if time is a factor. Who doesn’t like a good chunk of meat with potatoes, carrots, and a couple (small) onion slices surrounding it? When I think Sunday dinner, I think pot roast. I know I’m not alone.
I made a slow cooker pot roast that is almost identical to this one. The only difference is it uses water instead of broth. But I hate having to interrupt gifts to start the slow cooker. Do you think it would be okay if I used water instead of broth? It’s my husbands favorite and I’d hate to screw it up just because I wanted it done quick. I’m new to the instant pot so I’m a little scared. I plan to make a 3 pound roast. Help?!
We haven’t tried using water instead of broth so I can’t speak to how it would affect the taste or texture. I try to test recipes before-hand if they are for a very important event so that I don’t have to stress the day of. I hope this helps!
The broth will only improve the recipe. If you are concerned it will be too salty just at less salt at other times. As far as the texture, I guarantee you that it will be different. It’s not a matter of better or worse but it’s just a different cooking method and it’s going to have different results.
This is a good way to make machaca (shredded beef) for Mexican tacos or burritos. Cut the roast into two inch chunks, and cook it for 25 minutes with 10 minute natural release. You lose the big impressive roast, but it reduces cooking time and is easier to shred. Ideally, when you serve the shredded machaca,, put it on a hot skillet to sear it before serving. Adds a nice dimension. GrandpaCooks.com
My carrots and potatoes were really musy. Just wasn’t that good. I used instant pot for 70 minutes and meat was dry. I think my mom uses the onion mix rubbed into the roast. I’m not a fan of this recipe. Moving on to another one.
I’m sorry this recipe didn’t turn out for you! It is tough because things can vary so much depending on your IP and elevation and other factors.
My first Instant Pot recipe! I used this recipe but substituted a 3.08 lb rump roast, quartered Yukon potatoes and sliced carrots. I cooked it for 80 mins. Most of the meat was delicious. Some middle pieces weren’t quite cooked enough. The veggies were way overcooked. I made the gravy using a paste of water and flour, which came out excellent. The flavor of the meat was delicious. I will make this again with a smaller roast and larger veggies.
Can I cook 2 small roasts (2.5 lbs) at the same time? I’ve browned them both?
We haven’t tried it that way before – I don’t see why it wouldn’t work. Just make sure you use a meat thermometer to check the temperature before eating!
I used this recipe tonight with a couple substitutions. 1) Replaced one cup of the broth with one can of condensed cream of mushroom soup, 2) used whole carrots cut into large pieces instead of the baby carrots. The carrots were soft, but still intact – delicious!
Made this recipe tonight. It was the 1st time using our Instapot! It was a hit! I tweaked the recipe a little with the timing after reading some of the comments. I had a two and a half pound roast and I cooked it with the broth for 35 minutes then added the veggies for 12 minutes. It was perfect. My six-year-old even gobbled everything up!
I am so glad you loved it!! Getting a six year old to eat anything is a huge win! Thanks so much for trying our recipe!
My very first attempt at the Instapot – I have been very nervous to try! I had to experiment with the machine as my settings are different, but it gave me a chance to learn a lot more about the machine! Everything turned out AMAZINg!! We enjoy the soft potatoes and carrots, the meat was SO tender and the juice was amazing! I am freezing leftover juice in a ziplock bag for future use as a gravy or just to add flavor to something else. Thank you!
I am so glad you enjoyed it! Thanks so much for the 5-star rating!!
Did anyone ask if you can do this with a frozen, right out of the freezer roast?
Yes! You can do it with a frozen roast, just add about 20 minutes to the cooking time. Make sure to check with a meat thermometer to be sure that it is cooked all the way through, since cooking time may vary depending on the thickness of your roast. Hope this helps!
Yes, thank you! This will be my first dish with my instapot! I bought mine from a friend so still trying to learn all the buttons and which each setting is/means. Thank you again! 😁
I made this using a 3.7 lb roast. I added some extra broth (since it was larger) and 5 garlic cloves for more flavour. I then pressure cooked the roast for 40 mins, then quick released pressure and added the veggies. Then I cooked it for an additional 30 mins and did a 10 min release. It’s a bit over cooked but shredded nicely. The veggies are still softer than I’d like though:( I also think I could have done with more garlic and black pepper as it was still a bit bland. Maybe some thyme and red wine would help. It was a bit better once topped with gravy. FINAL VEDICT: not bad for my first Instant pot roast but not a make again recipe.
It seems like you didn’t follow the recipe though soo 🤷🏼♀️🤷🏼♀️
I LOVE this! So simple! I did 60 minutes goven my roast was smaller and it was a family hit! I’m making it again tonight! Wonderful!
Thank you, Rachel! I’m so glad you like this recipe!
My family LOVES this recipe, in fact they are addicted. I’ve made it 3 times already and my husband requested it for the 4th time tonight… we’re talking within a two months time. The only tweaks I’ve made since the first time.
1. I use baby potatoes that are on the bigger side, red or white or a mix. I just add 4-5. They seem to be a little less starchy.
2. I use the Beefy onion soup mix instead of regular… makes for an amazing gravy.
3. I use twice as much beef broth because we like a lot of gravy.
4. Biggest change is that I cook for 90min. It literally melts in your mouth.
I just have a regular crock pot, settings are low high and warm. Do you think your recipe will work with a regular crock pot? I’m gambling on trying but don’t want to ruin it as I don’t have the sautés setting and release. But I love the changes you made, that sounds like my family also. I’m going to try your way tomorrow but if regular crock pot won’t work I’ll have to do oven.
Now I know what to ask Santa for!!
The cooking times will be very different for a crock pot versus an instant pot. The crock pot cooks much slower. Try following this recipe instead: https://www.favfamilyrecipes.com/slow-cooker-roast-beef-and-vegetables/
Good basic recipe. I like that you use cornstarch rather than flour for thickening; flour often tastes floury if it hasn’t been cooked first in butter to make a roux, before mixing in liquid. Overall too salty (see below) and lacking in flavor (See below re garlic and herbs).
Regarding your statement: “perfectly tender and easy to shred.” We prefer intact slices, not shreds or falling-apart meat. Shreds are in the nature of stringy cuts like chuck. Round is more likely to stay intact for slicing, but when we’ve used round for stews and pot roasts (oven or slow cooker) the meat has been quite dry.
I’m wondering whether an instant pot or similar pressure cooker might give less dry results with a round roast, on the theory that the pressure may force ore of the liquid/steam into the meat. I will experiment with this next time we have a craving for pot roast, but what kind of results are achieved when using Round in a pressure cooker? Is it dry? or???
My husband grew up with brisket and pot roast practically synonymous; brown the brisket, cook with onions, carrots, red wine, and lots of herbs for seasoning, then let it sit in its juices overnight and slice very very thinly across the grain, place the slices back in the liquid and reheat for dinner. But brisket is is hard to find out here in the boonies, and is too expensive to experiment with.
Whatever meat I use, I will for sure add around a dozen whole peeled garlic cloves – about a whole head, or half a bag of the already-peeled ones. After all that long cooking, they will be very soft but still identifiable in the juices. My daughter and I always vie over who can find more of these delicious bits in the sauce! Fish them out and put them in a small bowl to serve at the table for the of us who like to eat them whole with a bite of meat or mash them and spread them like butter on good crusty bread. Or, pre-mash them, add a drizzle of EVOO and a small bit of coarse Kosher salt, and pass it in a nice little bowl like whipped butter.
And PS – instant onion soup mix is sooooo salty, that along with the salt being sprinkled on the roast and the salt in the broth would be way too much sodium for many people. I would skip the salt sprinkle and use salt-free or reduced-sodium (or homemade!) broth, OR use more fresh onion and skip the onion soup mix. Also, some herbs would make up for less (or no) sodium: For sure a few bay leaves, and a few tsps of thyme, maybe some italian seasoning, rosemary, and perhaps dill.
Wow, thank you so much for this detailed comment! I am definitely going to try what you suggested next time. The garlic sounds like an incredible addition! I can see why this recipe can be a little extra salty– yes, please feel free to reduce the salt or use low-sodium ingredients. Those are all very good suggestions, thank you! If you are wanting intact slices, you may be better roasting the beef rather than cooking in the Instant Pot. I’m not sure how you could successfully cook it in the IP and get slices. I will have to experiment with it. If you happen to try it out before I do, please come back and let us know what you did to make it a success! Thanks again!
I just made this last night. I went a bit rogue and coated the meat with a bit of salt and lots of pepper. I also added two cloves of garlic. I put the meat on the bottom and it covered the whole bottom (my cut was a bit thinner and flatter, Walmart… need i go on). I covered it with the broth, added a sprinkle of onion soup mix, halved yellow potatoes, more soup mix, onions, baby carrots, and the rest of the mix (I didn’t feel like wasting a bag to shake it up). I cooked it for 60 min with the 10 min natural release. The meat was good, the potatoes were good, the carrots were tasty but mushy. Next time I’m going to try large pieces of regular carrots. I prefer pot roast with broth almost like soup so i didn’t make the gravy. We had leftovers today and they were even better! Yummy!
So glad you liked this recipe– thanks for sharing how you made it your own!
WOW!! Absolutely delicious!! So much more flavorful and tender then using my slow cooker! I will definitely be cooking this recipe time and time again!!
Thank you so much Heather! Thanks for the 5-stars!
I have made this several times now and added my own spin to it on occasion. So good! Great recipe!
I just got an instant pot and have been playing. Can I skip the searing part? Thanks for this recipe, can’t wait to try it.
Hi Lisa- Yes, you can skip the searing part but the searing helps lock in those juices better. You may find that your roast just comes out a little on the dry side if you don’t sear. Hope this helps!
Tried this with my Lux 6 quart and here is what I learned! I prefer to use the meat/stew setting for fall apart meat. I cut my chuck into 2 large pieces and browned separately to avoid overcrowding in the pot. I removed the meat and then used the broth to deglaze the bottom, put the meat back in and set on Meat/Stew on high for 50 mins. My roast was 2.5 lbs. After 50 mins, I QR’ed and opened the lid. There was alot of liquid so I used a soup spoon to remove most of the fat and about 1/3 of the liquid. (Depending on how fatty your roast is, you may have more or less fat, I hate greasy meat!). Once I reduced the liquid, I placed my trivet on top of the meat and liquid and added my vegetables (prepared as described in the recipe) on top of the meat on the trivet. I put the lid back on and set Meat/Stew on high for 15 mins. After the timer went off, I did a QR again and removed the lid. The smell…divine! The meat was fall apart tender and the big were soft but not mushy. I separated the meat into one bowl and the veg into another while I thickened the gravy in the IP. Once meat and veg were removed I turned the IP on Saute (high) and added a slurry of 2 tbsp. Cornstarch and 2 tbsp of water to the drippings, stirring constantly with a whisk until optimal gravy thickness was reached. Off went the pot, onto the plate the food went (with ample gravy) and into our stomach it went. Rave reviews from my hubs and I. Make sure you season the outside of the meat very thoroughly with salt/pepper before browning. That’s where you get your flavor!
Cannot wait to try this recipe. Also, depending on the size of the roast (as the size of my roast is small) is it okay if i keep it for 45-50 mins?
Yes, you can definitely reduce the time if the roast is smaller. If you read through these comments you will be able to see some adjustments others have made when making the roast. Hope this helps!
It is cool. I cannot wait to try this out for my friends and husband to taste. It really awesome though. My mouth is watering now. I will be back with reviews.
I prepared a 3.5 lb rump roast just as directed. Rubbed with kosher salt then seared it. I used whole, unpeeled, red, medium sized potatoes and whole carrots cut in half. Set on manual in my IP for 70 minutes; NR for 10 minutes then QR. I used a flour and water slurry to thicken the gravy. The roast was mostly medium to medium-well but was super tender and sliced nicely along the grain. This meal was so delicious!! My husband said it was the best meal he’d had in a long time (he does most of the cooking)????
I won’t change anything the next time I make it!
Ps…I took pictures if you’re interested.
YES! Please share! You can share them on Instagram using #favfamilyrecipes or #favoritefamilyrecipes or you can email them to us at favfmailyrecipes [at] gmail [dot] come. Thank you!
Thank you so much for your comment! Thanks for sharing your preparation steps 😀
Thank you for the recipe. 1st time Instant Pot user and decided to start with this recipe. Cooked it for 60 minutes because the roast was a little under 3 pounds, used whole small unpeeled yukon gold potatoes and baby carrots and everything turned out almost perfect, the only problem was getting the roast out of the pan, had to resort to a slotted spoon, that meat was so tender it was just falling apart! This was one drop dead delicious meal right down to the gravy.
So glad you liked this meal and that it was a success for you!
Cooked a 2.5 lb. roast tonight using this recipe to a t. The only change I made was to use just one onion since my husband isn’t crazy about onions. This was wonderful. I cooked the roast for 72 minutes.
This was fantastic. I was hesitant because all the comments mentioned mushy/dried veggies. I cut my 2.4 roast into 4 big chunks, seared it. Covered with stock and onion mix, then put the onions, potatoes and carrots on top. Cooked in the instapot on meat/stew setting for 50 mins. Natural release for 7 mins then quick release. It was perfect. Meat was cooked to perfection and the carrots/potatoes were cooked yet firm. Highly recommend!
Thanks!!
So glad this turned out well for you– thanks for sharing how you did it with success 😀
I made this yesterday for Sunday dinner. Followed the recipe and cooked it for 70 minutes. Turned out perfect. Meat was fall apart tender and the potatoes were soft, but not mushy. There were no leftovers!
Made this tonight…the third recipe that I have made in my instant pot….the roast turned out AMAZING! Pulled right apart, I have NEVER gotten a roast to turn out like that!!! However, my veggies did turn out mushy….but they still tasted GREAT! So….I will do as another person mentioned and put the potatoes and carrots in half way through cooking time next time….other than that…superb! Thanks for the recipe!
I have had my Instant pot for over a year (wedding gift) and until yesterday, I have ignored it because it seemed too complicated. I came home from work late yesterday with a taste for pot roast and while googling conventional oven cooking times, I came accross your recipe. Your recipe made everything seem easy so I decided to try it–I am glad I did! I made a roast last night and I am so happy with the results! I can’t wait to try my instant pot for something else. ‘So glad you created this post!!
Thank you for such a nice compliment! So glad you enjoyed this recipe as much as we have 😀
I used a 2.25 lb roast and cooked it in the broth for 40 minutes with a 10 minute natural release. I then added quartered potatoes and large carrots cut into 3″ pieces, and cooked 15 minutes with a quick release. The meat was perfect but the veggies were too done. Next time, I will do 50 minutes for the meat and then only do 10 minutes after adding veggies.
Made this tonight… DELISH!!! Hubby loved it. Roast was 3lbs and cooked 70min. Used Himalayan garlic salt on the meat. Added Brussels Sprouts. Meat and potatoes were perfect. Veggies a little soft but that’s how I like them in pot roast. Plenty of juices left to pour on top, add some freshly ground pepper and you have a perfect hearty cold weather meal. We will def be making this again. Thanks! ????
So glad you liked it! Love the name btw 😉 -Erica
Last night, I used the Instant Pot to make spaghetti … tonight I’m braving your pot roast … super small just in case it doesn’t work … we’ll see … ????????
Update … I’ve made another (somewhat) meal … live and learn … I set it for 30 minutes … 25 might have been better … but I forgot the time … so once done … it continued for another 26 minutes … oops … meat could have been more tender … only used 1.25 lb … not a big waste if I screwed up … carrots a bit soft … that was user error ???? … spuds are great … maybe add a gravy packet next time … cut onion smaller … but I really can’t complain … only ONE pot again!!! … cheers ???? …
Just used this recipe as a basis for my first maiden run in my instant pot. I modified it a bit (I’m a fairly experienced cook). I settled on 45 mins with a 15 minute release and it turned out perfectly. Veggies are the perfect texture (still slightly firm) and the meat is fall apart tender. I made gravy out of the broth, of course.
Smashing success, thanks!
So glad you liked it! Thanks for sharing!
I also use garlic powder, onion powder and seasoned pepper along with the salt on the roast while prepping the Insta -Pot. I also added 2 Tbl of horseradish on each side of the roast before adding the vegetables. Makes a much tastier gravy also. Cooked at 60 min with 10 min natural release.
Oh I LOVE the idea of using horseradish! Thanks for sharing!
this turned out wonderful. had to improvise as i did not have onion soup mix. I added 2 tsp minced garlic, and a chopped onion to the pot after browning the meat. added beef broth as the cooking liquid.. cut larger potatoes in half and broke my large size carrots in half.
I wrote a positive review and now its nowhere to be seen..weird
Hi Stephany– we get such a high volume of comments, sometimes it takes us a couple days to reply and post all of them. Sorry! I promise, we read and post every one personally!
Oh my goodness! After reading the mixed reviews, I was hesitant to make this recipe; however, I’m SO glad I did! It turned out fantastic! My husband asked if I would make it every Sunday! Haha! My extremely picky six year old son loved it! I cooked it for 75 minutes due to the roast being 3.5lbs and it was unbelievably tender. The potatoes and carrots weren’t mushy at all; they were perfect! Thank you for sharing your recipe with us!
So glad you liked this recipe! We are glad you tried it too 🙂 Thanks for letting us know how it turned out for you!
I am new to Insta Pot Duo Plus. (Christmas gift) I am trying to follow the directions and when I hit Pressure Cook which is the Manual Button, It only lets me go to 4 minutes. What am I doing wrong…
If I have to wait until it heats up, do I attempt to set the cooking time then?
I am not familiar with the Duo Plus Instant Pot. If you think your Instant Pot is faulty, your best bet is probably contacting the manufacturer. Sorry I’m not much help here!
Thank you so much for posting this recipe! I made this tonight, and it was an instant hit!! We bought a roast to cook in our Instant Pot, but I didn’t know what to do with it until I found your recipe. I had a big roast, so the 80 minutes was perfect. And the gravy made from the juices was delicious. I haven’t been a very big fan of roast, but I think your recipe has changed that! It was amazing. Thank you again!
Wow, thank you so much for the high praises! So glad you liked this recipe! Thanks for letting us know how you made it, for those who have a bigger roast 🙂
Any ideas what i might have done wrong? I followed the instructions, but the meat was extremely dry and tough. The veggies were a bit soft. The flavour of the broth was fantastic, but the dry tough meat was a disaster.
How large was your roast?
You don’t use the trivet for this or do you?
Nope. I didn’t use the trivet but you probably could!
Will this exact recipe cook well in 6 quart Instant Pot or will changes need to be made?
It can still probably be done, same times and everything. Your biggest issue will be getting it all to fit in a smaller IP. Hope this helps!
The meat turned out great, the potatoes and carrots were way too soft. Next time I’ll do the meat first. Take the meat out to rest then add the veggies to the pot for a few minutes. It’s ok…trial and error, lesson learned ????????
My husband made this recipe a few days ago in the new 8 qt. Instant Pot that he got as a Christmas gift. Since there was plenty of room, he threw in way more than the pound of potatoes and cup of baby carrots the recipe called for. He used large russet potatoes, peeled and cut in half. He didn’t even bother seasoning/marinating the veggies separately in a bag.
None of that affected the outcome negatively- because everything that came out of that pot at the end was so so so so good! Our potatoes and carrots didn’t get mushy, just perfectly flavorful, with a fork cutting through the hunks of potato like they were sticks of butter. Heavenly. The roast itself was perfectly juicy and fork-only tender and delicious. It was only a $10 rump roast from Walmart but it turned out way better than any $10 hunk of Walmart meat has a right to…The kids were scarfing down the meal like hungry wolves. We all ate WAY too much but it was so darn good it was impossible not to! The next day my daughter and I had the leftovers for lunch and it was even better (like roasts tend to be the 2nd day). My husband and son were super-bummed that we got to the leftovers first and that they missed out, so it was decided we would definitely make it again very soon. So thank you for the recipe and for making the maiden pot roast voyage in our Instant Pot a resounding success. Yay!
I literally laughed for about 3 minutes because of this line “..but it turned out way better than any $10 hunk of Walmart meat has a right to” haha that is great. So glad you liked it so much and so happy to hear your first voyage with the IP was a success!
Thanks for posting this! I am going to try it tonight!
I also made this recipe as written and decreased the pressure time to 50 minutes. Used new potatoes which we did not cut, and had large size carrots (that we would normally never choose). That seemed to make a difference in the results. Meat was juicy/ tender/delicious, texture/taste of potatoes and carrots were good. We added a chopped red onion which disappeared during cooking, will try adding mushrooms next time.
Going to make this tonight with a 2 lb chuck roast in my IP. Will cook on meat/stew setting for 40 minutes and add vegees in after for 15 or 20 minutes. My question is, should I put it back on the meat/stew pressure setting or just regular pressure setting. I don’t know the difference between the 2. Thanks
If you do the meat setting it might take too long and your veggies might get mushy. If it were me, I would do 5 more minutes on high pressure and let natural release for 10 minutes.
I made the sunday pot roast yesterday – my first meal in my new instant pot. It turned out beautifully. I did make a couple of changes using what I had on hand. Used regular carrots cut in large pieces and smallish yukon gold potatoes. I also used 1 3/4 cups beef broth and 1/2 – 3/4 cup of red wine. Cooked for 70 minutes. The meat was fall apart tender and the vegetable were pretty soft but very tasty. I also peppered the meat, added two bay leaves and a touch of dried thyme. Had lots of liquid so I made plenty of gravy to also have tonight with hot openfaced beef sandwiches.
I made this recipe as written except decreased the pressure time to 50 minutes. The meat was perfect, but I would prefer the carrots and potatoes to be a little more firm. Next time I will add those at the end. Excellent recipe and my husband loved it!
Did a 1.5 chuck/pot roast for about 40 minutes. First I sautéed both sides, then I added 1/2 cup water mixed with a package of onion soup mix & cooked for 40 minutes. It was perfect. I made “funeral potatoes” so I didn’t do vegetables in the instant pot this time.
Making this now and just wondering how long it takes for the pressure to build up to the right amount?
It usually takes about 10 minutes or so.
I also have the mini! I’m guessing it would be best to just half the recipe?
How many quarts does the mini hold? I am guessing you could half the recipe if it is quite a bit smaller than the regular size IP
New to the instapot world and have the mini- suggestions to adjust the recipe? Thanks!
You have the mini instant pot? I don’t think I have heard of the “mini” before. I will have to research that and get back to you.
I made this for dinner yesterday. Because I read so many comments about the vegetables being mushy if in the whole time I did 50 minutes for the roast, then another 20 minutes with the potatoes and carrots. Crazy good results !
Really liked this, but it could have used a bit more flavor. My boyfriend said it was the best pot roast he’d ever had. Does anyone have a calorie count for this recipe? Thanks!
We are working on getting calorie counts for all of our recipes but it may take a while. Your best bet is to plus it into a recipe calorie counter online. Hope this helps!
Husband loved this recipe, he likes his vegetables soft and mushy. Made according to recipe, except used 1 pound large carrots cut in big chunks. My 3 pound chuck roast filled the bottom of my 6 quart Instapot, so just put all the vegetables on top of the meat. Took 18 minutes to come to pressure and start cooking . I’m new at pressure cooking so keeping track of this for future timing. Cooked for 60 minutes and left for natural release, which didn’t happen after 30 minutes so quick released pressure. after that. Meat was fall apart tender and flavorful.
So glad this worked so well for you! Thanks for sharing your method!
I just made this – 1-8-18 – using an 8 quart IP, with a 4 lb chuck roast, a whole bag of baby carrots (3 cups ish), and a bag of small potatoes and 2 quartered onions – in my opinion 60 min would be PLENTY – all tasted good but all overdone – veggies were too soft, and meat fell apart – didn’t need to slice it
Thank you for this recipe! Based on the comments of others I decided to cook the meat in my IP for 30 minutes, then NR for 10 minutes, followed by QR. I added my veggies then put the lid back on and cooked for another 30 minutes. I am not great in the kitchen AT ALL, but we had guests over for this dinner and everyone loved it. It was delicious! Thank you!!
So glad this worked so well for you! Thanks for sharing how you made this recipe successful!
Can I use a 5 pound round roast for this recipe?
Your biggest issue with a 5 Lb roast will be getting it to fit! With the vegetables you will need a little wiggle room. Other than that, you should be able to make it just fine as written in the recipe. Some are saying that they are reducing the time for a 3lb roast so it sounds like it might be just right for 5lbs!
Just made this tonight — second instant pot dish I’ve tried and the first time in my life that I’ve made a pot roast. It was amazing! Definitely saving this recipe for the future. Thank you!
So glad you liked it!
I have made roasts in my instant pot and have done differrent times. One recipe said to cook on high for 25 minutes. I personally thought it was a bit tough (chuck roasts as a general rule are never tough!) I made a recipe similar to this one (no soup mix and peeled potatoes) Cooked it for the 70 minutes and it was awesome. I can only assume that this will be even more awesome because I have the soup mix.
Thank you so much for sharing! Glad it worked out well for you!
Can you use a rump roast instead? If so what adjustments would you make?
Yes, you can use a rump roast. You can make it just the same, as long as it is the same size. Hope this helps!
Yummy, Followed it to a T, except for I substituted 1 cup of beef broth with 1 cup of white wine! I did 70 minutes, manual cook time on high, sliced my vegetables bigger then normal, and used the small whole round potatoes instead of big one’s sliced ! 70 minutes in the IP and 15 mins. natural release and then quick release ! I opened the lid, stuck my serving fork in to test the meat, and when I pulled the fork out, the meat fell apart! Tender and moist!! Thank you for a gorgeous recipe, I;ll be making this again!,
So glad you liked it! Love your substitution ideas!
I’m an IP newbie – I have a 2 1/2 lb. chuck roast. How much should I alter the cooking time since it’s not quite 3 lbs.? Also, can I add more beef broth if I want more gravy? Thanks – can’t wait to try it tonight!
Yes, you can definitely add more broth. You can also reduce the time by probably 10-15 minutes if it is a smaller roast. Hope this helps!
Can you use a frozen roast like you can in the slow cooker?
Yes, you should be able to. Just cook it for the full amount of time, maybe even 10 minutes longer.
Excellent!! My Chuck Roast was 2.3 lbs. I filled the pot to the top with veg. I cooked for 60 mins since my roast was smaller. Veg a bit too done, but roast was delish! I think with that size meat I will try 50 mins next time…OR do what someone else said and cook roast for 30 and then add veg for last half. It was still delicious and my husband loves anything I cook so he loved it anyway! I put pot on saute after pulling out meat and veg and thickened it up and added a pack of Au Jus mix. that was yummy.
Thank you for sharing this Lori! It’s always helpful to know experiences people have with our recipes.
This was AMAZING! Going off the comments I did it just a tad different. I used a can of cream of mushroom soup and 3/4 cup of beef broth for the liquid. I pressure cooked for 45 minutes. I had to run to get my son from hockey so it had a 29 min slow release. Then I put the veges in and cooked another 20 mins, 7 min slow release then quick release. I added 2 tbs cornstarch (with 2 tbs water mixture) and put on saute to thicken the gravy up. So delicious! I def will be making again! (I had a 2.75 lb roast)
Jena, thank you for sharing your additions and cook times for this recipe! I’m glad you liked it!
What happened? I put in the oil as directed and it sautéed my meat but sprayed hot oil everywhere!!!
How long was the oil heating? It sounds like your oil got way too hot for some reason. I’m so sorry it splattered everywhere. You are supposed to add the meat when it is just hot enough to be shimmery.. not much longer or it will get too hot. It should only be heating for 20 seconds or so because it gets hot so fast. :/ I am guessing that was the issue.
How would you adjust things if the roast was completely frozen?
Great question! Try adding 20 minutes or so to the cooking time and that should do it. Just be sure to check with a meat thermometer to make sure it is cooked through. Hope this helps!
Made this tonight and my husband said “this is amazing!” It was a huge hit with me and the kids as well!! I did coat the roast with kosher salt and then browned it. Thank You for such a great recipe! Oh and I just turned the instant pot to sauté after taking the roast and veggies out added a cornstarch slurry and made a gravy!! Yum-O!!!
Thanks! So glad you liked it!
80 minutes is just way too much time in an IP for a 3 lb roast. The instructions that come with the IP say 3lb roast on high for 25 minutes. If your cooking anything in an IP using the same amount of time you would use in an over, something is wrong. Other than the time issue, this is a nice recipe.
Nothing is wrong, you just dont understand the point of a pressure cooker. Yes you can cook a
3# roast in 25 minutes, it wont be tender. The whole point of a pressure cooker is to give you slow cooker results in a fraction of the time. There is a huge difference between meat cooked enough to eat without getting sick and meat that is tender and juicy. You think something is wrong if you cook it for what you claim is oven time? Cook a roast in the oven for 70-80 minutes and one in a pressure cooker for the same amount of time and the difference will be obvious. For all the people complaining about the time, the cut,size and fat content will have an impact on how long it takes, just like any other meat recipe regardless of cooking method.
I broke in my new 6qt Instant Pot with your pot roast recipe!
I discovered that my roommate ate my carrots and used up my Onion Soup Mix, so I had to improvise a few things. But in the end, I was very happy with the results!
I added a tablespoon of red chili flakes to the salt and pepper to season the roast, which I find really draws out flavors. I seasoned the potatoes and onions with salt and garlic powder and tossed a couple of bay leaves into the pot. The idea of coating the vegetables with olive oil and soup mix is brilliant and I’ll definitely do it next time!
I did use the fingerling potatoes and they held up beautifully to the 70 minute cook time, just as you advised. I did find that the onions broke down a bit more than I might like, so next time I’ll try adding the veg after 40 minutes.
My roast was tender, my potatoes were just firm enough, and altogether we enjoyed the pot roast very much – Thank you!
So glad you liked it! Thanks for the comment 🙂
I had a 3 pound chuck roast and experimented with the meat/stew setting. I sauteed per the recipe then set it for 35 minutes on meat/stew. I let it come down from pressure naturally for 10 minutes then added peeled potatoes cut in thirds and carrot sticks and onion. I set it for 10 minutes on high. Then let it naturally release (while we waited for my college aged son to find his way home). It was on low for 20 minutes. The roast, potatoes, and onions were perfect. The carrots were over cooked because I cut them quite thin. Hope this helps anyone wondering about other timing options.
Thank you for sharing this! 😀
Thanks so much! Hubby bought me an Instant Pot over 2 months ago but I’ve been afraid to use it and the hubs has been very disappointed. Today I’ve been stuck working and, because of this recipe I’m going to give it a try! I’ll let you know how it goes. My family don’t like the veggies in the slow cooker anyway but I like the flavor they add to the roast so I’m going to follow your recipe to the tee.
Good luck! let us know how it works out for you 🙂
seriously AHHHHHmazing! yum. My son wanted seconds and thirds at bedtime! I didn’t have carrots so put an extra onion in. Cooked it for 60 min-fall apart tender. Thanks!!
Thank you for the comment– so glad you (and your son) liked it!
I was very nervous when I cooked a 3.2 lb roast in the instant Pot. First I browned it a little bit with onion. Cut the roast in approx 6-8 pieces poured the sauce I use over the roast. And pressed “Manuel”. It was done in 40 minutes. Was delicious, really tender & flavorful. I was scared to death I would ruin it, but it turned out perfect, I did not add vegetables to the roast though.
Perfect!
I used my pressure cooker xl.
3lb roast, seared. 1 pack onion soup mix and one chopped onion.
Cooked for 40 minutes and then added one bag of chopped carrots and 8 halved potatoes
( coated in Brown gravy powder)
Veggies were tender, meat was perfect.
Thanks
What size Instapot is this recipe for?
The one I used was the 8-qt, 7 in 1 Instant Pot. Hope this helps!
Deelish!! My first time using IP! I used 3# chuck roast . Didn’t have beef broth so I mixed 1 can cream of mushroom with water and add 2 cups of that. 70 mins cooking. 10 mins natural release then quick release. Removed meat and veggies. Turned IP to Saute and reduced the liquid to a delicious gravy. This recipe is a keeper! Thanks
Thank you so much for the comment and for sharing your success!
I used this recipe for my first attempt since purchasing my instant pot today. I set the time for 60 minutes after reading a lot of the comments above and it was perfect! I was afraid to open it after so waited for the pressure button go down first. I will probably use 2 onions next time. (I chopped mine coarsely).
Is the onion soup mix used to thicken the sauce because I always find it too salty?
No, it doesn’t thicken it.. it just adds flavor 🙂 Hope this helps!
When you say one pkg of onion soup mix is that one box or one packet since there are two in a box?
It is one envelope or packet of onion soup mix, not the entire box. Thanks for asking!
What size instant pot do you need. I’m thinking of buying one but don’t know if the 6 quart is big enough or if I need the 8 quart to cook a pot roast with all the vegetables at the same time.
We used a 6qt for this recipe and the veggies were packed in pretty tight. If you do what others have suggested and put the veggies in half way through, the meat will shrink down a bit leaving more room for vegetables once you add them. Hope this helps!
THANK YOU! My husband loves pot roast and it has never worked for me- but this recipe was perfect! I had 2 pieces of chuck roast that equaled 4.2 pounds all together and I set my IP for 70 mins and quick released it after 10 minutes of it being done. I took everything out (carrots and onions were mushy) and put potatoes cut in quarters , with new carrots and onions and set the IP for another 7 minutes! It was delish and even my 4 and 7 year olds went back for seconds!
Thanks again!
yay! So glad to hear you liked this recipe. It is always a WIN when the kids approve 😀 Great idea putting the potatoes in afterwards so they don’t get soggy. I bet the carrots would go well with the potatoes next time (the onions would probably be ok staying in the the roast), thanks for the comment! 😀
Made this exactly as listed and it was great. Would make again.
Is that 70 mins on the “Slow cooker” mode of the instant pot or do you you use the “soup and stew setting”?
No, you will want to do it on “high pressure”
I do not have a manual setting on my IP. What option should I use roast, sear soup?
If you don’t have manual I would probably go with “roast” hope this helps!
Can you please edit the “spoon the souls” to ” spoon the soups”?
Thanks!!
Done 🙂
lmao … I think it’s getting near halloween so you should leave… “spoon the souls” ROTFLMAO…wow I love the internet !!
I use my Mom’s recipe that she made in the oven for a beef roast. Paired with big home style biscuits, it is the most delicious beef roast I’ve ever had!!
I adapted it a bit for the crockpot so I could cook it for I was at work!
I use a 3# roast (give or take a little) Lipton onion soup mix,
6 beef boullion cubes, 1/4 c water, 1 can of cream mushroom soup, 1 can of cream of celery soup, potatoes (cut in quarters) , carrots, and sliced onions, salt and pepper. I salt and pepper the roast, brown it, put it in the crock pot, then mix the water and soups, put in the vegetables, spoon the soups over and around the roast and veggies and cook on low 10 hours. The soups make a delicious gravy. How could I make this in the Instant Pot?
Thank you!
Cindy A
If you did this in the instant pot, I would probably add everything but the creamy soups and cook for the same amount of time as suggested in our recipe (maybe even less– like 60 minutes) and then stir in the cream soups at them end with the drippings to make a gravy. I have never tried this though before so I can’t say for sure. Hope this helps!
Made this for lunch today-found it on Pinterest. I had an arm roast. I haven’t tossed the veggies in the oil & seasoning before-love that idea! I did it for 65 min & it was plenty done-probably could even have done 50 or 55. I used Idaho potatoes & cut them in 1/2 or 1/3 if bigger. The veggies were very soft but not bad. If you don’t like them soft add them later or cook for less time.
Thanks for the great recipe!
Thanks for the recipe – very yummy and most importantly, the roast was tender. Yes, you can cook a roast in 30 minutes in the IP, and I’ve done so several times, but it’s not fall apart tender like the crock pot cooks. I’ve been cooking my roasts now for about 60-70 mins and they come out fall apart tender like yours. So to all those who say you can cook the roast in 30 mins, they are correct. It’s cooked, but it’s not super tender. Stick with 60-70 for fall apart tender!
Loved the idea of putting the onion soup mix in a bag and coating the veggies in it! Will continue to do that!
Thanks again for sharing!
I have a 3.5lbs roast. Should I add time or more liquids?
No, you should be fine with the same time and liquids. 🙂
I added 3# of Yukon gold potatoes whole and 2# of baby carrots along with a 3# roast. It was great (used an 8 at. pressure cooker to get everything in). Used corn starch to thicken the liquid for a very tasty gravy. Will definitely make this again.
I did the same and it was great. Love my IP
Same here but added about 7 celery stalks and a packet of pork gravy. I cooked for 25 minutes, took out the veggies and then cooked another 25.
I made this a couple of weeks ago and it was delicious. I did add a couple of shakes of Worcestershire sauce with the broth. I added the carrots after 60 minutes. My family gobbled it all up. Even the picky one. I’m making it again right now. So yummy. Thank you.
Thanks for your recipe! I’m planning to use it tonight with golden potatoes, sweet potatoes and baby carrots. I’m going to cut back the time to 40 min, add veggies and cook another 15 min.
I’m prepping it now, searing it, and adding broth ( also prepping veggies in bag). Once it cools, the steel pot will go in the fridge, covered, until time to cook.
I love my stove top pressure cooker, but the instapot is so easy and worry free that I use it almost exclusively now. Electric pressure cookers do not achieve as high a pressure as stove top pressure cookers, so you do need to cook longer if you are using a traditional recipe, maybe 10-15% longer, but it will vary.
I made this recipe with a 2 lb. London broil. 80 minutes might have been a tad long but my husband loved it! Instant Pot is a must for folks like us who spend months at a time in an RV. I used Idaho potatoes cut in thirds and 6 carrots cut in 3″ pieces. This recipe is a keeper!
This is the worst meal I have made in 20 years! Prepared as stated. My first time with an instant pot and if this is what I should expect, it’s going in my next garage sale. Everything was so over cooked, 80 minutes, should have been done in 30.
You can definitely reduce the cooking time. How big was your roast? Potatoes? The Instant Pot definitely takes some getting used to. So sorry that it didn’t turn out how you expected!
Well, I am not much of a cook. I am about to attempt my first meal. I bought a 3 pound roast, ingredients EXACTLY as listed above. Do I cook for 80 minutes or what? What’s the point of a recipe if I have to guess at the times and so forth?
It’s tricky because it seems like people are getting different results specifically with this recipe. We did ours at 80 minutes and it turned out perfectly. Others have said 80 minutes is too long. Some have suggested doing a slow release at 50 minutes and then adding the veggies and then doing 30 minutes and then a quick release.. but that takes longer. I would say you would probably be ok taking it out at 70 minutes.
Hey. I’ll buy it. I only have one Instant Pot. I have to take it in my LQ Horse Trailer. I can make anything with it. They call me the Camp Bitch and always remind me to take it with me Trail Riding. Best piece of equipment I ever bought for cooking
Dave
I made this meal today and it was perfect!
I made this tonight and it tasted great. I haven’t seen any comments here about feeling there was too much liquid, but I feel I could have done 1 cup of broth instead of 2. What do you think? Could it also have been that I let it natural release for 20 minutes instead of 10?
More liquid, more gravy!
Ok, so I have 2 chuck roasts both about 2.5 lbs I’d like to use tonight with the potatoes and carrots. i will put them side by side instead of on top of each other. How long should I cook them for and how long with the slow release take? Thanks!
It should be the same amount of time… you can probably just still follow the recipe as is. Hope this helps!
our recipe was just amazing! I did exactly as directed. So tender. My veggies were great as well. Instant pots are the best!!!
I am wondering if my frozen pot roast will be completely thawed by the time I want to cook it. Should I alter the cooking time if the roast is partially frozen?
If it is partially frozen, you will still probably be ok. If you are worried about it you can add another 10 minutes to the cooking time 🙂 Hope this helps!
Thanks for your great instructions! I used them to modify a slow-cooker recipe that turned out SOO good I wanted to share…it’s a “sweet and sour” twist on the traditional post roast flavors. The only changes I made were replacing the broth and soup mix liquid mixture in your recipe with a “sweet and sour” mixture of one large 14 oz. can (or 2 small cans) of tomato sauce, 1/4 cup packed brown sugar, 2 Tbsp. vinegar (red wine or cider), 2 Tbsp. Worcestershire sauce, and 1 tsp salt. I deglazed the Instant Pot with a splash of the liquid mixture after browning the roast, then added the vegetables and roast back into the pot – poured the liquid over the top, and pressure cooked it all for 1 hour 10 minutes (though I think one hour would have been fine). So yummy! It isn’t like a Chinese food kind of sweet and sour – more like a Scandinavian, meat-and-potatoes type of sweet and sour (quite mild 🙂
i saw this recipe and liked the looks of it, but i made some small modifications to it (please don’t be offended. it is rare, if ever, that i follow a recipe to the letter). my roast is about 2-1/3lbs, so, after searing, i cooked it for 35 minutes, quick release (the roast was done but not quite tender enough), then added the veggies and cooked for an additional 10 minutes with a slow release. perfect. i also added dashes of fish and soy sauces, which make the broth somewhat salty until you add the veggies. sprigs of fresh thyme, dried tarragon and whole peppercorns were added with the veggies as well.
Thank you so much for your comment! We love it when people modify and make it exactly to their liking. I like how you added the vegetables in later. That is a great idea! Not offended at all 🙂 Glad you liked the recipe!
I just made this recipe with a venison roast (~1.5 lbs), cooked it for 30 mins and let natural release for 11 mins. It was delicious. Thanks for recipe.
Thank you for letting us know how the venison roast turned out! Glad it turned out so well!
I’m making it with venison roast tonight. I’ll let you know how it turns out
Wanted to use what I had on hand…will buy a beef roast for next time. I used a pork roast! Punctured it with garlic snapes and followed everything exactly. It was only about 1.5 lbs so I only cooked it for 28 mins. Turned out fantastic. Everything, the the potatoes, carrots roast, then used the liquids to make a gravy. I’m sure it will be fantastic with beef as well. Thank you!
Hi,
I have been cooking over 50 years, but a newbie to IP. Since the fingerling potatoes come in 24 oz bags at my store, can I put all of them in? Also, my family loves baby carrots and they come in 1# bags, so coukd I also put all of them in?
Is so, would the time change? Thanks for your help.
You can put as many vegetables in that will fit! I would say just start putting them in and get as much in as you can around the roast. Hope this helps!
Just made this tonight exactly as written and OMG! Amazing!!!
So glad you liked it! Thanks for taking the time to rate and comment 😀
I found this recipe to be very bland and was disappointed with the outcome.
Hi Emily– did you rub the roast with Kosher salt before adding to the IP? We have found that this is what really enhances the flavor. We are usually pretty generous with the salt as the potatoes and carrots absorb a lot of it, too. :/ So sorry this didn’t work out for you!
Hi,
Just put it in the IP…I’m excited to see how it turns out. I was wondering….could I let it go natural release and then just leave it for a bit longer in the pot? My timing was a bit off and we won’t be back from my sons’ oboe lesson until 6:30ish…which would put the roast cooking for 80, then natural release for 40 minutes and just on stay warm mode. Think it’ll be ok or should I get my mom to come over and get it out of the pot? EEEK!! Should have looked closer at my clock!
Um… I think it should probably be ok on warm mode. That is a good question. My only concern would be the veggies getting too mushy. How did it turn out?
I absolutely love this recipe. I’ve been using it for about a year now. It is a staple in our family. We go to it at least once every two weeks. We cook it just as your recipe says and it comes out great!! Thanks for posting!
Thank you Leah! So glad you have been enjoying this recipe for so long. 🙂 Thanks so much for the 5-stars!
This was my first ip meal and it was delicious. I left out the potatoes and carrots (didn’t have any), but followed the rest of the recipe to a T. I cooked it for 70 mins with a 2.5 lb roast. I had some rice and roasted broccoli on the side……mmmmmm.
Made it tonight with a 2.5lb roast at 70 minutes. Perfection. I followed your steps, but had to make a few minor modifications as I didn’t have beef broth or onion soup, but did have bullion cubes and some “roast in bag” seasoning I bought before getting my instant pot. Amazing. Thanks for the inspiration! I’ll never make a slow cooker pot roast again!
So glad you liked it! Thanks for coming back to comment and to let others know of the time you used. Next time I will have to try it for 70 minutes and see how it turns out. 😀
Can I cook two roasts at one time? And if so, how long? I need to feed around 15 people
We haven’t tried it with 2 roasts. I am sure it would be fine to do- I don’t think you would have to adjust times– if you increased the time if would make the vegetables too mushy. If they are two separate roasts they should cook fine side-by-side. My only worry would be overcrowding. As it is, this recipe took up my entire Instant Pot :/ Hope this helps!
Everything seems to be for pressure cooking however I would like to slow cook my roadt but cannot find how long to cook it anywhere. So, my question is how long do I put the timere on for slow cooking a roast.
Hi Marion, this Slow Cooker Roast Beef and Vegetables is a delicious recipe for slow cooking a roast.
Is this for a frozen or thawed pot roast? Thanks!
Thawed. 🙂
Is this for a frozen or thawed pot roast? Thanks!
My first IP meal! The meat was delicious, but the vegetables were totally mush. Did I do something wrong?
How big were the vegetables cut? Did you use the fingerling potatoes or cut potatoes?
My pot says to cook a 3# chuck roast for 25 min. and it is perfect. I don’t do the vegetables at the same time as I have found they turn much too soft. I remove the roast and cook the veggies in the liquid for 5 to 6 minutes on high pressure and they are perfect. Hope this helps.
I just cooked this for dinner and used a 3lb roast, small carrots and small whole potatoes. I cooked it for 55minutes and it was perfectly cooked. I might add another packet of onion soup next time, I thought it was a bit bland but my husband loved it.
Add pepper and garlic powder to mix, cut roast into two pieces, use whole carrots cut into fourths instead of baby carrots, add celery (not much) and a little red wine, and cook for 60 minutes- takes care of blandness and mushy veggies.
Made this today as the first meal in my instant pot! This is a delicious meal and my husband whom normally doesn’t eat pot roast had seconds! I would change NOTHING… this meal is amazing
Thanks so much! I’m so glad you both liked it!
Same here! Everything was perfect.
I’m planning on making this recipe tomorrow but I only have a 2.2 lb roast how long should I cook it for?
I would do it for no more than an hour. Hope this helps!
I have a stove top pressure cooker is there any difference in the cooking time?
Can you adjust the pressure? I’m not sure how a stove-top one is different. I am assuming as long as you can get it to “high pressure” it should work but I don’t know for sure. Sorry if I’m not much help on this!
The stove top requires quite a bit of water. Depending on size of roast and amount of veggies. But you can cook a good size roast and veggies in about 30 minutes. The only way to control the pressure is to lower the heat on your stove but not very accurate.
Once a stove top one reaches high pressure you turn it down to low – as long as steam is still coming out even a little bit it’s still at high. It took me only like a year to figure that out! I would quadruple the amount of liquid in every recipe otherwise it’d burn…. yeah oops. Anyway, just got an Instapot and trying this recipe for my first one!
My pressure cooker has settings on the jiggler for 5, 10 or 15 lbs of pressure, depending upon what you are cooking. And, when it starts jiggling, I generally adjust heat to where it is only jiggling every 15 – 20 or more seconds.
This information is for a stove-top pressure cooker. My pressure cooker has settings on the jiggler for 5, 10 or 15 lbs of pressure, depending upon what you are cooking. And, when it starts jiggling, I generally adjust heat to where it is only jiggling every 15 – 20 or more seconds.
80 minutes? Every other recipe for the same type of thing states about 30 minutes…Is this a typo?
This recipe is for a whole roast– when we have done it this long for this size of roast it seems to work well. It may take less time if you cut the roast into smaller pieces. You are welcome to try it for less time. Let us know how it turns out if you do!
But that long sounds like it would turn the veggies into mush.
They do not! I have made this recipe and I thought the same thing. I put it in for 75 minutes and it was amazing! Making it again tonight!!!
75 Minutes isn’t 2 hours though! That is an hour and 15 minutes….a full 45 minutes less time cooking in a pressure cooker!
I concur about veggies. Like the concept of the recipe, was too bland and veggies were like firm mush. Will try different seasonings or marinade, and stopping half way through to add veggies next time.
I only did 60 mins, because my roast was 2.5 lbs, used more veggies than the recipe called for, and the the carrots came out very mushy. Meat is a little on the dry side. The potatoes look fine. It smells divine !!
Added a can of Golden Mushroom soup! Yum
Misty I believe the total time to make, prep and pressurize takes 2 hours but the cooking time is 75 minutes.
I’m new to the IP world and am satisfied with the results but perplexed by recipes … Prep and cook time, okay, but no mention of how long it takes for the pressure to build, which, for recipes like this, is a long time. This makes it hard to plan on having meals ready at a certain time. Would you please include approximate that information? Thanks.
Hi Jenny– The time for pressure to build can vary greatly. It can sometimes take up to 20 minutes. When preparing something, I would just assume that it is going to take around 10 minutes (more or less) to come to pressure. Hope this helps!
This was really good! I used better than bouillon beef broth but next time I think I will make it double strength in one cup and add one cup red wine for my cooking liquid! I added celery and parsnips to my veggies too! Will make this again!
Yum! I like the idea of making it “double strength”. We will have to try that next time!
There is a meat/stew button on my Instant Pot that I would like to use instead of the manual button. Can you tell me how many minutes should I cook it for and at what Pressure using this button? Thank you
I can honestly say I have never used the meat/stew button before. I like to do everything manually so I have more control. If you decide to try it, let us know how it turns out and what you did!
i tried it and it gives you 35 minutes w/15 mins to let steam out naturally plus the meat seemed a little dry until i made the gravy. also can someone tell me if they have ever done the potatoes and carrots separate from the chuck roast in the instant pot?? thanks ahead of time
So I have a 3 quart and I want to cook 1.5 chuck roast frozen. Is that going to be 45 minutes high pressure with 10 natural pressure?
Thanks for any input!
For a 1.5 roast that should be a good amount of time. 🙂 Hope this helps!
Hi Janet. I’m going to be that guy who dont mind saying what everyone is thinking for a moment. Like me you probably searched something like ” how to cook a beef roast in an instant pot” because you didn’t know. Then you stumbled upon this page here where this nice lady was willing to share her knowledge with us. If she knows how to do it using the stew button but does it this way its because she has done it and this yields better results or she doesn’t know. To come on here and ask her adapt her tried and true recipe to fit your preconceived ideas on how you want to do it is just silly. You could add “using stew button” to your search phrase. Or you could experiment with it. Then come take the time to share it on a website and become the beef roast using stew button on instant pot guru. The internet is vast and spacious and probably holds a handful of recipes to suit you. I mean you wouldn’t hire a carpenter to build you a deck then tell him how to pull his measurements would you? I hope this help. Enjoy your roast Janet.
Disappointed…went with 60 mins and the veggies were over cooked and the beef was also…dry and flavourless even with the onion soup mix. I’d suggest 35-40 mins.
I am so sorry it didn’t work for you! So many factors can affect how recipes turn out. Thanks for letting us know!
If you only cook veg for ten min by themselves, how is it conceivable that 70 min won’t turn them into mush? Very counter-intuitive to keep them in so long. This is a pressure cooker, not a slow cooker only, or the oven.
I cook my 2lb roast every time for 35 min, then after it has released pressure, if it can withstand a bit more cooking, I leave it in when I cook the veg for 6 min.
Dozens of times, and 100% it saves the veg from being too soft!
Thank you so much for your suggestion. We can definitely re-visit this recipe if others are finding your same results. Thanks for sharing how you have found success.
I have had no issues with this recipe – the key is to remember that the slightest weight change in your pot roast should reflect in the time cooked. I use huge chunks of carrots and whole red potatoes and they cook well, too – from beginning to end. Searing the meat first adds flavor, and you can easily add/subtract the “gravy” ingredients to what you have on hand….just keep the total ounces the same. Delicious recipe – thanks!
Thank you for your review and great tips!
You can definitely make this as written or you can go with the other users suggestions. Up to you!
You said you cook your 2lb for 35 mins?
Yet argue the time in this recipe for a 4lb roast @ 70 mins… Did I miss something?
So I have a 3 quart and I want to cook 1.5 chuck roast frozen. Is that going to be 45 minutes high pressure with 10 natural pressure?
Thanks for any input!
Yes that should work just fine 🙂 Hope this helps!
Is it the same amount of time if the roast is partially frozen?
I got an Instant pot because my friend cooked me an exquisite juicy roast from frozen in 25 minutes….not sure why everyone is cooking theirs for so long. No wonder they are dry.
P.S. I make the beast turkey chili in the world in 35 minutes.
I made this for my family tonight. Although the flavor was good, it was overcooked. The carrots were so mushy you didn’t have to chew, and the potatoes were also a little too mushy. The meat was good, but I believe I could easily cut twenty minutes off the cook time. First attempt at this type of meal in my instant pot, probably not a keeper, but a good place to start.
Some have also let it release, added the vegetables, and then brought it back up to pressure again. Sorry it didn’t work out for you!
Yes that is how I do it 60 minutes, release , add veggies (carrots and potatoes) cook another 10 minutes. Perfect!
Takes time to come to pressure again but worth it.
I think the instant pot meals just take trial and error. I cooked for 70 minutes. Yes, very soft potatoes and carrots, but I’d rather have that than tough meat. I’m still learning how to use my instant pot, so am happy to find recipes for yummy meals. I wonder if the time could vary based on the size of IP? I have an 8 quart. Just a thought.
the instapot recipe says to cook for 45 min and then add veggies for 19
I did my roast first for 30 minutes. Let it cool down, then added veges and recooked for 30 minutes. Carrots and potatoes were done but not mushy.
Thank for your review. After seeing so many people talked about how mushy the veggies were I plan to use my rack thing upside down over the meat to place mine on. I haven’t seen how it’ll all fit yet, so we’ll see. Also I But whole carrots, so I will likely only cut them once in half for cooking. Will not be cutting to taters either. Hopefully that’ll help.
This is the best pot roast recipe I’ve found! Thank you so much I prepare this every Sunday and the whole family loves it!
Hi Susan! Thanks for the nice comment! So glad you have liked this roast recipe so much 😀
I like to make foil packets for my carrots and potatoes. Add them on top of the roast and they are always perfectly done. No mushy veggies!
I did 40 min on a 2.5 lb roast and it was med well. Not much pink
A pot roast should not be pink. There is a fine line between tough and cooked long enough to be tender. Err on the side of overcooking. Learned this the hard way.
this is beef…soooooo
so the recipe i tried said 70 minutes. the outside of the roast was dry bit the inside was hard. i have no clue.
Wrong setting? Sounds like.
Just made the recipe with 3# roast; cooked perfect for 60 min time, potato’s perfect
I do my beef roast for 90 minutes. Then after I release the pressure I put in my potatoes that are cut in half or quarter, depending how big they are and my carrots and process for another 4 min. fork tender roast, and no mushy vegetables
I did my 4.6lb chuck roast in 40 minutes…was awesome!
My pot has a meat stew setting that’s for 35 min. It was done but a tad tougher than I would have liked and almost dry.. I would guess 70 min. Would be too long. My roast was 2.5 lbs
I made this tonight. I had a 4.5 pound roast. I cut into 4 slices and browned each side for 4 mins. I put into the IP with 2 c water and 2 packages of Lipton Onion Soup, and about 12 small potatoes on top. I cooked for 60 mins and let naturally release as I was away from home. It was on warm for 45 mins before I opened up. I removed the meat and potatoes and reduced the liquid on the stove in a sauce pan for 20 mins. I thickened the sauce with Wondra flour. It was delicious!!! The meat was perfectly tender and the added gravy was the best! The potatoes were in tact, some cracked open, but they were delicious!