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Home » Featured Instant Pot Recipes » Best Ever Instant Pot Pot Roast

Best Ever Instant Pot Pot Roast

Apr 23, 2019 · 12 Comments

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Best Ever Instant Pot Pot Roast is a classic comfort meal. The savory gravy drizzled over the fall apart meat and perfectly cooked veggies (no mushy veggies here!) will be a new family favorite meal! 

pot roast made in the Instant Pot with potatoes and carrots

Best Ever Instant Pot Pot Roast

This is a recipe that has been needed on my site for some time. Somehow today in between the internet repairman, nap time and playing outside, I finally got around to photographing this recipe so I could get this post written and published! 

The Instant Pot (or electric pressure cooker) is totally my jam because I don’t have to be thinking about dinner when I am eating breakfast. 😉 Making a pot roast in the crockpot is an all day affair which begins with browning it .2 seconds after you peel your eyelids open for the day. 

Bleh.

I am not a morning person, if you didn’t know. 😉 I tossed this pot roast in at about 1:30 and by 4:00 I was photographing, drooling and feeding my 1 year old pieces of the meat faster than imaginable. 

The best part? The veggies aren’t mush. There is a little extra step which may take a few more minutes, but 100% worth it in my book. 

Instant Pot pot roast with veggies, finished shot.

Pot Roast With Veggies

The secret to cooking those veggies without getting them mushy? Cook them separately. I know, I know.  With the Instant Pot we want to throw everything in and press a button. The cook times vary SO greatly between the roast and the veggies, though, that cooking them all together just isn’t a good idea. 

So, cook the roast first. Pull the roast out and cover with foil and let it rest (this makes it even more tender). Then pop the prepped veggies in your steamer basket into the Instant Pot with the hot broth and liquid and pressure cook for an additional 4 minutes.

Because the liquid is already hot and boiling in there, the pot will come to pressure in no time! You can quick release with the veggies and because they are in our handy steamer basket, they can be pulled out easily! 

Then, thicken that gravy. Boom, done! 

potatoes and carrots in the Instant Pot

How to Cook a Roast in the Instant Pot 

Here are a list of tips to help you be successful with cooking a roast in your Instant Pot!

  • Brown the roast before pressure cooking. You can brown the roast right in the Instant Pot on the Sauté MORE setting. Wait until the display reads HOT before adding some butter and then the roast. Brown on all sides, the roast is ready to flip when it is no longer sticking to the pot.
  • Deglaze the pot with broth before pressure cooking. This means to pour liquid into the pot and scrape the bottom so there aren’t any stuck on bits of food. 
  • Pressure Cook on HIGH (either using the Manual or Pressure Cook button). For 3 lb roasts, pressure cook for 100 minutes. This is fall apart, melt in your mouth tender. If you need to use a bigger roast than that, I would suggest cutting the roast in half and then following the same cook time. 
  • For frozen roasts, add 20 minus to the cook time.
  • Always, always allow for at least a 15 minute NPR. The longer the better though.
  • Pull the roast out, cover with foil or place in another pot with a lid and let it rest.
  • Cook the veggies in the broth- red potatoes halved and then each half quartered along with baby carrots. Cook on high pressure for 5 minutes with a quick release
  • Turn the Instant Pot onto Saute and thicken gravy with a corn starch slurry.

Instant Pot pot roast

I love serving this Pot Roast alongside my Honey Lime Fruit Salad, and homemade French Bread.

I hope you love this meal as much as me and my neighbors did!! Yes, this made so much I called my friend, Katie, and told her we were coming over for dinner.. and I was bringing the food! 😉 

 

 

 

 

 

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Best Ever Instant Pot Pot Roast is a classic comfort meal. The savory gravy drizzled over the fall apart meat and perfectly cooked veggies (no mushy veggies here!) will be a new family favorite meal! |Cooking with Karli| #potroast #roast #gravy #potatoes #carrots #withveggies #instantpot #instantpotrecipe

Looking for more Instant Pot Recipes? 

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Instant Pot Chicken Pot Pie

Alfredo

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Instant Pot Dump and Start Recipes

All Instant Pot Recipes

Recommended Side Dishes:

Broccoli Salad

Fresh Fruit and Cheesecake Fruit Dip 

Homemade Dinner Rolls

 

instant pot pot roast, finished dish photo

Best Ever Instant Pot Pot Roast

Best Ever Instant Pot Pot Roast is a classic comfort meal. The savory gravy drizzled over the fall apart meat and perfectly cooked veggies (no mushy veggies here!) will be a new family favorite meal! 
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4.34 from 9 votes
Print Pin Rate
Course: Instant Pot, Main Course
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 3 hours
Servings: 8 servings
Calories: 455kcal
Author: Karli Bitner

Ingredients

  • 3 lb chuck roast
  • 2 tbs butter
  • 32 oz beef broth
  • 1 cup crushed tomatoes
  • 1 packet onion soup mix
  • 1 packet au jus seasoning/gravy mix
  • 2 tsp Worcestershire sauce
  • 1 tsp parsley dried
  • 2 lb red potatoes
  • 2 cups baby carrots
  • cornstarch for a thickening slurry

Instructions

  • Turn the Instant Pot onto Saute MORE (or HIGH depending on your Instant Pot). Wait until the display reads HOT.
  • While waiting for the Instant Pot to preheat, season all sides of the roast with salt and pepper, if desired.
  • When the display reads HOT, add the butter. Proceed to brown each side of the roast. You'll know it is time to flip when the roast no longer sticks to the bottom of the pot. 
  • Remove the browned roast and set aside. 
  • Pour the broth into the pot and scrape the bottom until it is clean.
  • Add the crushed tomatoes, onion mix, au jus mix, Worcestershire sauce and parsley to the pot. Add the roast back into the pot. 
  • Cook on Manual HIGH for 100 minutes with a 15 minute NPR before manually releasing the pressure. 
  • While the Instant Pot is naturally releasing it's pressure, wash and prep the veggies. I like to cut the potatoes in half, and then cut each half into four pieces. Place in your steamer basket. 
  • After the roast is finished, carefully remove the roast and place on a plate, cover with foil and rest.
  • Place the steamer basket into the Instant Pot and cook on Manual HIGH for 4 minutes, quick release the pressure. 
  • Remove the veggies. Turn the Instant Pot onto Saute. 
  • Thicken the gravy with a corn starch slurry until it has reached your desired thickness. 
  • Roughly break up the meat, serve alongside the veggies with gravy drizzled on top. 

Nutrition

Calories: 455kcal | Carbohydrates: 26g | Protein: 37g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 1086mg | Potassium: 1354mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4595IU | Vitamin C: 13.7mg | Calcium: 76mg | Iron: 5.4mg
Tried this recipe?Post on social media and tag @cookingwithkarli !!

Best Ever Instant Pot Pot Roast

Best Ever Instant Pot Pot Roast is a classic comfort meal. The savory gravy drizzled over the fall apart meat and perfectly cooked veggies (no mushy veggies here!) will be a new family favorite meal! Ingredients

  • 3 lb chuck roast
  • 2 tbs butter
  • 32 oz beef broth
  • 1 cup crushed tomatoes
  • 1 packet onion soup mix
  • 1 packet au jus seasoning/gravy mix
  • 2 tsp Worcestershire sauce
  • 1 tsp parsley dried
  • 2 lb red potatoes
  • 2 cups baby carrots
  • cornstarch for a thickening slurry

Instructions

  1. Turn the Instant Pot onto Saute MORE (or HIGH depending on your Instant Pot). Wait until the display reads HOT.
  2. While waiting for the Instant Pot to preheat, season all sides of the roast with salt and pepper, if desired.
  3. When the display reads HOT, add the butter. Proceed to brown each side of the roast. You’ll know it is time to flip when the roast no longer sticks to the bottom of the pot. 
  4. Remove the browned roast and set aside. 
  5. Pour the broth into the pot and scrape the bottom until it is clean.
  6. Add the crushed tomatoes, onion mix, au jus mix, Worcestershire sauce and parsley to the pot. Add the roast back into the pot. 
  7. Cook on Manual HIGH for 100 minutes with a 15 minute NPR before manually releasing the pressure. 
  8. While the Instant Pot is naturally releasing it’s pressure, wash and prep the veggies. I like to cut the potatoes in half, and then cut each half into four pieces. Place in your steamer basket. 
  9. After the roast is finished, carefully remove the roast and place on a plate, cover with foil and rest.
  10. Place the steamer basket into the Instant Pot and cook on Manual HIGH for 4 minutes, quick release the pressure. 
  11. Remove the veggies. Turn the Instant Pot onto Saute. 
  12. Thicken the gravy with a corn starch slurry until it has reached your desired thickness.
  13. Roughly break up the meat, serve alongside the veggies with gravy drizzled on top. 
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Karli Bitner
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Karli Bitner
This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. There isn’t ever a shortage of crazy. I can promise you that! Buckle up, keep your hand and legs inside at all times and enjoy the ride!
Karli Bitner
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Comments

  1. Becky says

    May 3, 2019 at 7:00 pm

    5 stars
    Sooooooo good! I made this with a venison roast. Normally I don’t like to make venison roasts because they turn out tough and I can’t stand to eat them. But this turned out so tender and juicy I wanted it all! Love the flavor combinations. And the veggies… to die for!! Thanks Karli!

    Reply
    • Karli Bitner says

      May 7, 2019 at 9:56 pm

      I am so happy to hear this!! I am glad you loved it! 🙂

      Reply
  2. Vicki Jones says

    January 10, 2020 at 11:30 am

    If I am only doing a 2# roast, do I need to alter the ingredients and cook time? And are the crushed tomatoes fresh or canned?

    Reply
    • Karli Bitner says

      January 15, 2020 at 8:53 am

      I use canned crushed tomatoes, and no need to alter the cook time or other ingredients. Hope you enjoy!

      Reply
  3. Susan Gebauer says

    January 18, 2020 at 4:50 pm

    Can you make the roast with out the tomatoes my family does not care for tomatoes.

    Reply
    • Karli Bitner says

      January 19, 2020 at 8:51 pm

      Sure, you can omit the tomatoes if you’d like.

      Reply
  4. McCall Oviatt says

    April 5, 2020 at 6:20 pm

    5 stars
    The best pot roast ever! I’m finally trying out my Instant Pot and I’m excited to try more of your recipes. This was a huge Sunday dinner hit!

    Reply
    • Karli Bitner says

      April 7, 2020 at 10:02 am

      Yay! I am so happy to hear this, McCall!! Welcome to the world of Instant Pots, you are going to love it. 🙂

      Reply
  5. Deborah Berry says

    May 3, 2020 at 2:10 pm

    5 stars
    Hi Karli!
    Love this recipe! Just wondering if can you do this with a frozen roast?

    Reply
    • Karli Bitner says

      May 3, 2020 at 7:52 pm

      I’m glad you like the recipe Deborah. I would thaw out the pot roast. The cook time might not work out for a frozen roast. Keep on cooking!

      Reply
  6. Diane says

    November 3, 2020 at 5:28 pm

    5 stars
    Love it! Tried others this is the one I will now always go to. I did not use onion soup mix, I added a large onion, no tomatoes. Fantastic, and lots of leftovers and a delicious gravy. Thx for sharing

    Reply
    • Karli Bitner says

      November 4, 2020 at 8:42 am

      I am so glad you enjoyed this recipe so much, Diane! Thanks for the comment and stars. 🙂

      Reply

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This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house.

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