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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).
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!