The Best Instant Pot Pot Roast Recipe

There’s nothing that says Sunday dinner better than a pot roast with gravy and potatoes. Instant Pot roast beef is the easiest method for making a pot roast, and this recipe is tried and true – including a fantastic gravy recipe.

Instant Pot Roast Beef

A delicious, tender and juicy roast is a go-to for any Sunday dinner or special occasion. It’s an impressive meal but is actually so easy that you could make it in the Instant Pot for any weeknight meal. Seriously.

The thing that makes this recipe work is that, as long as you have the meat, some liquid and a little flavor, you can modify it to fit your preferences and whatever you happen to have on hand.

What kind of roast should I buy?

There are dozens of cuts of meat, and different stores sell different types at different times, so it can feel overwhelming.

But, knowing two things will make it easy to get a piece of meat that will make a great roast.

First, look at the label. Most stores include an icon or label indicating what it’s suited for, and you want to pick something good for a pot roast, braising, or slow cooking.

Second, look at the name. Anything with “roast”, “chuck”, “round” or “rump” will provide a nice sized, well-flavored meat.

My go-to cut is the chuck roast. It has nice marbling (lines of white fat running through the meat) which, as it dissolves, helps the meat break down and become more flavorful and tender. It’s also on the cheaper end of the cuts regularly available in the store, which is a total bonus!

How big does my roast need to be?

If you’re cooking in the Instant Pot and want to add vegetables, you really can’t cook more than 2.5 pounds and have the meat cooked and the veggies not overcooked.

If you’re not adding veggies to the pot, then plan on 1/3 to 1/2 pound per person and you’ll have enough for everyone. You’ll probably have leftovers, too, but that’s nothing to complain about!

In an Instant Pot, you should plan 20-25 minutes per pound, and you need to cut the meat into large chunks (one to one and a half pounds) to ensure more even cooking.

Aim for something between one and four pounds, just don’t forget to calculate your time for the size of your roast.

What vegetables should I cook with my pot roast?

A classic pot roast is served with potatoes, carrots, and onions. People often like to cook the vegetables with the meat for both flavor and ease.

However, veggies and meat cook at very different rates, and you run the risk of overcooked veggies or tough meat by trying to do both.

After several tests, I’ve decided it’s best to cook my meat separate from my potatoes. Potatoes in an Instant Pot can cook in four or five minutes, and you need around an hour for the roast.

The first time I tried potatoes with the meat, I couldn’t find the potatoes, they had literally dissolved into the bottom of the pot.

I’m an Idaho farm girl, and I take my potatoes and gravy very seriously. So, I focus on getting the meat just right and cooking an amazing batch of mashed potatoes to go with the roast (here is our favorite Instant Pot Mashed Potatoes recipe). Carrots and onions are more forgiving, so as long as the roast is less than 2.5 pounds, it works to add these veggies to the meat.

Please note, that if you want to cook carrots with the roast, you should use fresh whole carrots, peeled. Baby carrots, even large ones, seem to cook faster and become too soft.

If you want to cook potatoes with the roast, you can do it close to the end of the cooking time for the roast.

Set the cooking time for ten minutes less than needed to cook your roast, and allow a ten minute natural release.

This is important, otherwise the meat will be very tough. When the natural release time is up, vent the Instant Pot and open it. Add peeled and cubed potatoes, being sure not to overfill it past the line on the inside of your pot.

Set the timer for ten minutes, and do a quick release at the end. Do not do this with a very large roast if you have other veggies, as they will be very overcooked, unless you choose to take them out when you add the potatoes.

Substitutions

The thing that’s so great about pot roast is that it is so incredibly flexible.

As long as you have meat, some liquid, and some flavoring you like, you can’t go wrong.

For example: This recipe calls for tomato paste. You can substitute with ketchup, or eliminate it altogether and while it will taste different, it will still taste amazing.

Don’t like rosemary? Skip it. Out of Worcestershire sauce? Add a little vinegar, or a little extra broth.

I use fresh herbs whenever possible, but dry will work just fine. (Fresh to dry herb ratios can vary, but going for about half the amount of fresh herbs is a safe rule of thumb when using dry.)

Instant Pot Gravy Recipe

Making gravy can be intimidating.

For this recipe, I make a quick roux, or butter-flour paste, in the Instant Pot itself. To know how much roux to make, you can use a ratio of 1.5 tablespoons of flour and butter for each cup of liquid from the cooked meat.

After removing the meat, liquid, and veggies, turn the pot back to Saute and add the butter and flour, stirring together into a paste.

As the paste cooks, it will begin to bubble and spread out on the pan. If it’s too floury and not pasty, add a little more butter.

You will see it turn a darker color and move around the pan more easily when it is cooked. Then, add the liquid back into the pot and stir constantly until the gravy thickens.

If, after several minutes, the gravy doesn’t thicken, sprinkle one spoonful of flour into the mix and whisk until it has dissolved. Once it has thickened to the right consistency, add salt and pepper to taste and serve immediately.

Instant Pot Chuck Roast

• Chuck roast or roast of your choice, around 2.5 pounds
• 3 tablespoons butter for browning, plus more for gravy
• 1 white or yellow onion, rough chopped
• 1 pound whole carrots, peeled and chopped into big pieces
• 2 cups beef broth or water, about 1 cup per pound more of meat
• 1 tablespoon tomato paste
• 3 cloves minced garlic
• 3 sprigs fresh rosemary, or about 3 tablespoons fresh or 1.5 dried
• 2 sprigs fresh thyme, or about 3/4 tablespoon fresh or 1 large teaspoon dried
• 2 tablespoons Worcestershire sauce
• salt and pepper, to taste
• flour and butter for gravy (see gravy instructions for amounts)

Instructions

1. Turn Instant Pot to Saute and once it’s hot, add butter to the pan and add the large chunks of meat to brown on each side, two to three minutes per side.
2. While meat is cooking, peel carrots and chop into large pieces. Peel and chop the onion as well.
3. When the meat has browned on all sides, add the liquid and then the veggies and herbs.
4. Set Instant Pot to Pressure Cook and set time to cook for 20-25 minutes per pound. (If your roast is 2.5 pounds, cook the meat for about one hour.) Longer cooking will ensure a more tender meat.
5. When the cooking is done, leave it for at least ten to fifteen minutes for a natural release. The natural release time with meat is essential, otherwise it will turn tough, no matter how long you cook it.
6. Remove the roast to a plate or cutting board and then strain the veggies from the liquid and put them aside for serving. Let the roast rest ten minutes before cutting.
7. Add butter and flour (1.5 tablespoons each per cup of liquid) and cook, stirring regularly, until thick and pasty. Add liquid back in and cook until it’s the right consistency. Salt and pepper to taste.
8. Slice or shred roast beef if preferred, and serve with the vegetables and gravy. Enjoy!

More Instant Pot Dinner Recipes:

• Easy Instant Pot Ham Recipe
• Easy Instant Pot Pozole Recipe
• Easy Instant Pot Cornish Game Hen Recipe
• Easy Instant Pot Beef Stroganoff with Ground Beef
• Easy Instant Pot Apricot Chicken
• Instant Pot French Dip Sandwiches
• The Best Instant Pot BBQ Chicken with Potatoes
• The Only Instant Pot Lasagna Recipe You Need
• Easy Instant Pot BBQ Pulled Pork

This Instant Pot Pot Roast recipe is sure to be a favorite for years to come – it’s elegant enough for a Sunday dinner but easy enough for a week night meal!