Instant Pot Pot Roast

There’s nothing quite like digging into a hearty pot roast dinner after a long day.

Those tender, melt-in-your-mouth bites of beef and buttery-soft veggies swimming in rich gravy?

They’re the epitome of down-home comfort food that warms you right down to your soul.

But as satisfying as a classic oven-braised pot roast is, who has hours upon hours to devote to the process nowadays?

That’s where your Instant Pot comes in to save the day (and dinner!). This magical gadget transforms an all-day cooking affair into a one-pot, 60-minute marvel.

You’re just about to become a pot roast pro in record time!

I’ll never forget how skeptical I was the first time I attempted this recipe.

There was no way a tough braising cut like chuck roast could get remotely tender in under an hour, right?

Oh how wrong I was! One taste of this Instant Pot pot roast and its luscious, shreddable beef and I was an instant believer (pun very much intended).

The secret lies in the Instant Pot’s pressure cooking abilities.

By trapping in heat and moisture, it transforms even the toughest slabs of meat into buttery, fall-apart tender bites. And all those concentrated cooking juices left behind?

They morph into the richest, silkiest gravy you’ve ever tasted with hardly any effort at all.

Dare I say this pot roast is even better than the original low-and-slow version?

However you serve it up, I guarantee this Instant Pot pot roast is about to become a weekly tradition! With hardly any prep work, you get all the nostalgic, home-cooked flavors of the classic dish, streamlined for busy weeknights.

Let’s get cooking!


3-5 pound boneless beef chuck roast
1 tablespoon oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika optional
1 pound baby red potatoes
4 large carrots chopped into 2-inch pieces (or 1 pound baby carrots)
1 large yellow onion diced
4 cups beef broth
2 tablespoons Worcestershire sauce
1/4 cup water
2 tablespoons cornstarch
Chopped parsley or thyme for garnish optional


In a small bowl, mix together the salt, onion powder, garlic powder, black pepper and smoked paprika if using. Rub the seasoning blend all over the roast to coat it evenly on all sides.

Turn the Instant Pot on to the Saute function. Once hot, add the oil and sear the seasoned roast for 2-3 minutes per side until browned all over. Remove roast and set aside.

Pour in the beef broth and Worcestershire sauce, using a spoon to scrape up any browned bits from the bottom. Turn off Saute function.

Place the seared roast back into the pot and scatter the potatoes, carrots and onions around it.

Lock the lid in place and set the vent to Sealing. Pressure Cook on High for 60 minutes for a 3 lb roast or 80-90 minutes for a 4-5 lb roast.

(See notes if using a frozen roast.)

Once the cook time is up, allow the pot to naturally release pressure for 10 minutes before doing a controlled quick release of any remaining steam.

Carefully remove the lid and transfer the roast and veggies to a platter. Shred the roast into chunks with two forks.

Set the Instant Pot to Soup/Broth setting. Make a slurry by whisking together the water and cornstarch.

Once the cooking liquid is simmering, whisk in the slurry and continue stirring until thickened into a gravy.

Season with extra salt, pepper or garlic powder as needed.

Serve the shredded pot roast and veggies smothered with the rich gravy. Garnish with parsley or thyme if desired.


For a frozen roast, add 20-30 minutes to the cook time and skip the searing step.
For baby carrots, reduce the initial cook time by 10 minutes, then add carrots and cook 10 minutes more.
Once cooked, leftover pot roast will keep refrigerated for 3-4 days