Instant Pot Pot Roast makes having a tender and juicy roast so easy! Mashed potatoes, carrots, and a mouthwatering gravy are made in the very same pot!
Pot roast is such a classic meal alongside carrots and potatoes. I remember having roast almost every Sunday after church when I was growing up. Pretty sure I looked forward to it all week! We love the instant pot version because I can have a super melt in your mouth roast with tender carrots AND mashed potatoes with gravy in about 90 minutes. Don’t be intimidated by the length of time, this is simple to make, and most of the time is actually hands off. If you are new here and looking for some more Instant Pot Recipes be sure to try my Instant Pot Mac and Cheese and Instant Pot Beef Stew!
Instant Pot Pot Roast:
- You will want a 3 pound chuck roast for this recipe. Take your roast out of the package, place it on a large cutting board and season it very well.
- Heat your oil up in the instant pot while you season your beef. Sear the beef on all sides. This step is optional, however, you will have much better all around flavor if you sear your meat.
- Remove the roast to a plate. Pour about 1/4 cup of your beef broth into the bottom of the pot to deglaze. This step is important so that you don’t end up with the “burn” notice.
4. For best results use a wooden spoon to deglaze the pot. This step only takes a minute. You will notice how all those delicious and flavorful brown bits are no longer stuck to the pot.
5. Once you have deglazed. Add your roast back to the pot. Add the remaining broth then cover the Instant Pot and set the valve to seal. Now, cook on manual for 50 minutes.
6. When the timer goes off, do a quick pressure release. Add the sliced potatoes and baby carrots to the pot. Place the lid back on the pot and set the timer to manual for 5 minutes. This time, allow the pot to natural pressure release.
After you have naturally released the pressure. Remove the roast and the carrots (using a slotted spoon) to a plate, and cover with foil to keep warm. Use the slotted spoon to remove the potatoes to a large bowl and mash as directed below. Cover the potatoes to keep them warm. Turn the instant pot to saute and add your cornstarch and water mixture while whisking constantly until gravy thickens.
Enjoy!
~Nichole
Instant Pot Pot Roast
Ingredients
FOR THE ROAST:
- 3 Pound Roast
- 1 Tablespoon Salt
- 2 Teaspoons Black Pepper
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Paprika
- 2 Tablespoons Olive Oil
- 3 Cups Beef Stock
- 2 Pounds Russett Potatoes
- 1 16 Ounce Bag Baby Carrots
FOR THE POTATOES:
- 1/4 Cup Milk
- 4 Tablespoons Butter
- 2 Tablespoons Sour Cream
- Salt & Pepper to taste
FOR THE GRAVY:
- 2 Tablespoons Cornstarch
- 2 Tablespoons Cold Water
Instructions
FOR THE ROAST:
- Remove the roast from its package and place on a cutting board. In a small bowl stir together the seasonings and sprinkle evenly over all sides of the roast.
- Heat the olive oil in the Instant Pot on saute mode.
- When the oil is hot, add the roast and sear on all sides. Remove the roast to a plate.
- Add about 1/4 cup of the stock to the pot and use a wooden spoon to deglaze.
- Turn the instant pot off and return the roast to the pot.
- Pour the remaining stock over the roast. Place the lid on the pot and seal. Set to manual or meat on high setting.
- Cook for 45 minutes, then do a quick release.
- While the roast is cooking, wash and peel the potatoes, and cut into 1-inch chunks.
- After doing the quick release, add the carrots and potatoes to the instant pot. Pushing them down with a spoon into the liquid.
- Place the lid back on the pot and set to manual for 5 more minutes, then, do a natural pressure release.
- Once the pressure has released, open the lid and remove the roast to a large platter or plate. Remove the carrots with a slotted spoon to the same platter as the roast. Cover the roast and carrots with foil to stay warm.
FOR THE POTATOES:
- Using your slotted spoon, transfer the potatoes to a large bowl.
- Add the milk, butter, sour cream, salt and pepper to the potatoes, and mash to desired consistency.
FOR THE GRAVY:
- Turn the instant pot to saute. Once the liquid is boiling, stir together the cornstarch and water in a small bowl.
- Whisk in the cornstarch and water mixture until gravy has thickened.
Wondering if I need to increase the time in the Instant Pot if the roast is more than 3 lbs. Mine is 3.84 lbs. Is there any difference in the cooking time?
I think the general rule is 20 minutes per pound
seasoning on this was awesome and made for a great gravy. I used a 2 lb. roast and 2.5 cups of liquid was too much liquid for the amount of corn starch mixture. Overall, it was super tender and tasty and delicious! Would make it again
Can I use a pork roast instead?
Yes, that should work fine
This was amazing! My whole family loved it. The only change was I used Pomogranite juice instead of wine because I didn’t have any on hand. It was awesome. Will make again!
I loved it. I did a natural release for 5 minutes and then a quick release. It was great. Had yo use 4 T of cornstarch to get the consistency I wanted.
I made this today for my parents who were visiting us. It was awesome! My roast was slightly frozen when I started so I was worried it wouldn’t be done in 45 minutes….but it came out perfect! I did not mash the potatoes, but instead served them with the gravy just out of the pot with the carrots. I also did a quick release with the vegetables and they were just right. The flavor was so good!!!
This roast turns out perfect every time! I used my Butcherbox roast and it was AMAZING! I was eating it out of the pan and I don’t normally do that with roasts! I did take the roast out and then put the potatoes/carrots in by themselves just because the roast was already done, so be sure to check before putting it back on. Thanks for the delicious recipe!!
This recipe was so wonderful!!
Will this work in a crock pot? I do not have instant pot?
Yes, it should work fine! You can season and sear the roast in a pan, or just season and add to the slow cooker with your potatoes, carrots, and broth. I’d go for low setting 8-10 hours 🙂
I’ve used this recipe before and it is SOOOOO my favorite…the potatoes are unreal…flavor poppin’ …but! I can’t wrap my head around A) only cooking it 45 min. My experience w/ roast in the insta is perfect being 90-100 minutes and B) not using natural release w/ meat. ?? I mean everything I read pretty much contradicts this part of the recipe so I’ve never been able to follow the recipe as it says on those two things….I wonder if I’m wasting my time though…??
I did it for 45 minutes and quick release and the meat was melt in your mouth