Instant Pot Pot Roast

Instant Pot Pot Roast

Quick and easy is the name of the game around here during the week. Dinner also has to taste good too. So, when I got my Instant Pot, one of the first things I wanted to try was Pot Roast. The preparation takes minimal dishes, cooks in one pot, and can be thrown together pretty quickly. For a weeknight meal, this can be in the Instant Pot in 15 minutes and have it cooked in about an hour. Perfect for throwing together during a work from home break and having it on the table when work is over! This Instant Pot Pot Roast recipe is one you will want to rotate through your menu regularly!

Instant Pot Pot Roast Cooking Times

One hurdle for me to overcome when I first got my instant pot was figuring out cooking times. While you can restart the instant pot process if your dish needs more cooking, it slows down the process. So, I went on a search for a time table and found several different sources for cooking times.

For Pot Roast, what I found says large chunks of beef should cook on high pressure for 15-19 minutes per pound. Thank goodness for cell phone calculator apps, because the pot roast I had to use today was 2.25lbs! Therefore, for my 2.25lb roast, the cooking time was 42.7minutes (2.25×19 minutes). I just rounded it down to 42 minutes since the 19 minute/lb is the high end of the spectrum and my pot roast was really tender. In addition to the 42 minutes of active cooking time, you will also want to let your instant pot sit for 10 minutes after the cooking time is over to do a natural release. It likely won’t release completely after 10 minutes, so you can do a quick release after that natural release time is over.

The Vegetables

Since the cooking process takes about and hour, you will want to make sure your vegetables are on the chunky side. This is not the time to use your baby carrots. Instead, you will want to use large carrots which are cut into about 2 inch chunks. Also use the biggest onion that you have, cut it in 2 inch chunks and throw it in the instant pot with the rest of the veggies.

For the potatoes, I only had small russet potatoes on hand today, so I cut them into two inch chucks and threw them in the pot. However, if you can avoid cutting your potatoes, they will retain their shape a little easier than mine did. (Really, I don’t mind–it all tastes good!). Ideally, if you have some red or yellow potatoes about 2 inches in diameter, I would recommend using those. If, however, like me all you have are russets, go for it!

Instant Pot Pot Roast Gravy?

This recipe makes plenty of broth leftover to make gravy. If you so choose, just turn your instant pot onto Sautee, and go for it. Depending on how much broth you have leftover, you may need to play with the amount of water and cornstarch slurry you use. For starters, start with 1/2 cup of water and whisk in 3 T of cornstarch. Then whisk all of that into the broth and see if it thickens to your liking. If it doesn’t, keep making the slurry and adding it until you get the desired consistency of gravy. Note: Do not add cornstarch to hot liquid as it will not combine easily and may leave you with clumpy gravy.

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Tools Used For This Recipe

Shredded Instant Pot Pot Roast on a white plate with cooked potatoes, carrots and onions surrounding

Instant Pot Pot Roast

Yield: 4
Prep Time: 5 minutes
Cook Time: 55 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and delicious Instant Pot recipe which is perfect for any weeknight or busy weekend!

Ingredients

  • 2 1/2 lb Pot Roast
  • 1 t. Kosher Salt
  • 1 t Fresh Cracked Black Pepper
  • 1 t. Onion Powder
  • 1 t Garlic Powder
  • 1 Qt. Water
  • 1 1/2 t. Beef Better Than Bouillon
  • 1 T. Worcestershire Sauce
  • 1 lb Potatoes, about 2 inch size
  • 5 Large Carrots, cut in 2 inch Chunks
  • 1 Large Yellow Onion, cut in 2 inch chunks

Instructions

  1. Season pot roast with Salt, Pepper, Onion Powder and Garlic Powder.
  2. Turn on Instant Pot to Sautee, and sear each side for 3-4 minutes each.
  3. Once meat is seared, add part of the water and scrape up the brown bits from the bottom of the pot. (If you do not do this, you may get the dreaded Burn notice!)
  4. Once the bottom of the pot is scraped, add remaining water and the better than bouillon. Mix until combined.
  5. Turn off the Sautee function.
  6. Add Worcestershire sauce, and all the vegetables around the pot roast.
  7. Pressure Cook on High for 42 minutes.
  8. After the pressure cook time has expired, allow to release naturally for 10 minutes. Then quick release the remaining pressure following your manufacturer's instructions.
  9. Take meat and vegetables out of Instant Pot, shred the meat, and enjoy!

Notes

If your pot roast is larger, just adjust cooking times. Cook large pieces of beef for 14-19 minutes on high for each pound of meat.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1012Total Fat: 55gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 342mgSodium: 934mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 90g

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