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Instant Pot Pot Roast in a dish and ready to serve.
Review Recipe
4.89 from 9 votes

Instant Pot Pot Roast

Take the guesswork out of dinner with this quick and easy Pot Roast made in the pressure cooker. Made with roast, carrots, potatoes, and more. It's the perfect hearty meal the whole family will love.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 647kcal


  • 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.


  1. Save any leftovers in an airtight container for up to 3 days in the refrigerator. 
  2. 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. 


Calories: 647kcal | Carbohydrates: 81g | Protein: 59g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 129mg | Sodium: 3717mg | Potassium: 2619mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2959IU | Vitamin C: 189mg | Calcium: 712mg | Iron: 9mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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