I have made pot roast at least a hundred times in my life, but I have never really had one like this. My Instant Pot Pressure Cooker Pot Roast Recipe is a lot like the recipe I use in my slow cooker, only better. Not only does it taste great, but it also shreds easily for leftover sliders or wraps. Not only that, but I love how quick and easy this recipe is to make.
- 2-3 lb roast
- onion (chopped)
- beef broth
- Dale’s Steal Seasoning
- fingerling potatoes
- baby carrots
- olive oil
Pressure Cooker Tips and Tricks:
If you’re new to the Instant Pot, make sure you have read the directions carefully on how to use it before getting started. While all of the functions of the pressure cooker are useful and important, make sure you are familiar with the ones you will use the most:
- Locking Lid: Obviously the most important function, make sure you know how to lock the lid in place before turning on the pressure cooker.
- Saute Mode: to quickly cook vegetables or brown/cook meat.
- Manual: Typically the function we use when cooking most of our meals. We adjust the manual cook time and temperature in this mode.
- Manual Release: When a recipe calls for a manual release, make sure you carefully cover the sealed vent with a dish towel and then carefully turn the vent under the towel. This will naturally and quickly release the pressure in the cooker. Only open the lid when the pin drops and the pressure has been released.
- Natural Release: This is when your pressure cooker has finished cooking and you allow the cooker to naturally release pressure. This takes longer than manual release. Don’t open the lid until the pin next to the vent has dropped, signaling that the pressure has been released.
There are a LOT of additional features that can be used with your pressure cooker, so make sure you read through all of the functions and instructions carefully before use.
Instant Pot Pressure Cooker Pot Roast Recipe
There are several different ways that you can cook a pot roast in the pressure cooker, but this is the recipe that I find works best for me. If you have never tried to make a pot roast in the Instant Pot and this is your first time, you are going to be so happy with the results!
This Instant Pot Pressure Cooker Pot Roast Recipe comes out very moist, full of juices, and is just super delicious. And don’t even get me started on the potatoes and carrots! SO GOOD.
This recipe requires a quick release, so if you are new to the Instant Pot, make sure you exercise caution while using this function. I always use a dish rag for my quick release so that the steam is covered and any splatters are contained. It’s really quite simple and necessary for a recipe like this. (You don’t want to overcook your roast!)
How to Make a Roast in the Pressure Cooker
- Saute the roast.
First, place the Instant Pot on the saute function. Once it is hot, add the olive oil and then add the roast. I like to sear all of the sides for a few minutes to help seal in the juices and to also give it that pretty coloring.
- Pour in the broth.
Next, pour in the beef broth and seasoning sauce along with the chopped onion. Place the pressure cooker on manual and set for 30 minutes.
- Add vegetables.
After the first 30 minutes, do a quick release and then add the quartered potatoes and the carrots. Place on manual and then cook again for 15 minutes.
- Quick release, shred, and serve.
Once finished do another quick release and carefully remove the roast to a serving dish. Shred the roast. Take a large slotted spoon and remove the potatoes and carrots, and then save the flavored broth to serve over your dish.
Pressure Cooker Pot Roast FAQs
You don’t want to overcook meat in the pressure cooker or you’ll be looking for Plan B for dinner. Cooking the roast for 45 minutes is the perfect amount of time to stay juicy and flavorful and without being overcooked.
I generally add 1-2 cups for the broth because I like to have extra flavored gravy to use when serving. If you don’t plan on using the broth for a gravy, you could easily use just 1 cup.
LOOKING FOR MORE PRESSURE COOKER RECIPES?
You might also enjoy these other Instant Pot favorites:
- Instant Pot Beef Tips
- Instant Pot Meatloaf
- Instant Pot Hawaiian Chicken
- Instant Pot Chicken Chili
- Instant Pot Crack Chicken Pasta
- Instant Pot Chili
- Instant Pot Chili Mac
Instant Pot Pot Roast
- 3 lb roast chuck
- 1 medium onion chopped
- 1 cup baby carrots
- 12 fingerling potatoes
- 1 cup beef broth
- 1/4 cup Dales seasoning sauce (Or Worcestershire sauce)
- 1 tbsp olive oil
- salt and pepper to taste
- Place the Instant Pot on Saute mode and add in olive oil.
- Place roast in the Instant Pot and saute on all sides until lightly browned.
- Pour in broth, seasoning sauce, and chopped onions.
- Place pressure cooker on manual mode, lock lid, seal the vent, and cook for 30 minutes on high.
- Carefully quick release and remove the lid. Add in the potatoes and carrots and replace the lid into the locking position and seal the vent. Cook for an additional 15 minutes on manual mode on high.
- Carefully do a quick release to the Instant Pot once again. Remove the roast and shred and place into a dish. Use a slotted spoon to remove the carrots and potatoes. Use a spoon to remove some of the juice for a gravy.
- Serve immediately.
- Save any leftovers in an airtight container for up to 3 days in the refrigerator.
- Be sure to not overcook the meat. If using a larger piece of meat, consider cutting the roast into quarters and searing the sides in pieces before cooking.