Looking for an easy way to have a roast on your table? The Instant Pot pot roast recipe can be your answer! It is so easy to get this perfect, it is hard to mess up (seriously it is.) You make the gravy right in the pot when the roast is done – less dishes is always a good thing.
What is Pot Roast?
It is simply a roast that is cooked in liquid. You cook it in the liquid for a prolonged period of time to make sure it falls apart on your plate. If it doesn’t fall apart easily with a fork, it isn’t ready yet.
What is really great about this too is that you can use an inexpensive cut of meat that is on sale. Once they are cooked for so long, they become fall apart tender as the meat fibers break down.
Picking the Right Roast
The perfect roast for a pot roast is one that is usually less desirable – I know this sounds funny but it is true. One that you might walk past in the store but decide to buy it because it is on sale for such a good price. When I say less desirable, I mean cheaper cut of meat that might be a little too lean to cook in the oven. Please do not buy one that looks like it is going bad! A roast that would ordinarily be tough in the oven is one that is perfect as a pot roast. See this roast doesn’t have much fat in it so in the oven it would be kind of tough.
Now as much as I love this amazing kitchen gadget, I would not do prime rib in it. Learn more about how to cook prime rib. Rib roasts cook perfectly as they are, they have the fat to keep it tender. They should not be overcooked and never cooked as a pot roast.
Making the Instant Pot Pot Roast
I mentioned that it was easy right? You will love it! It will take about 2 hours from start to finish including pressure build, cook and release. Might be a little longer, but not by much. I do recommend setting the roast in the fridge with salt on it for at least 2 hours tho before cooking – can even be overnight but I wouldn’t go longer then 24 hours. This step is optional if you are in a hurry but recommended if you have the time to do so.
Prepping the Meat
I sprinkled about 1 and a half teaspoons of salt over the meat – all over all the sides and ends. If you have the time, let it sit covered for at least 2 hours in the fridge but not longer then 24 hours.
Once you are ready to start making dinner, take the roast out of the fridge and allow it to sit out while you cut up your vegetables.
Getting it Started
You can pick different veggies if you choose. It is pretty flexible but remember that you are cooking it for an hour on high pressure so they will get a little mushy. We use mushrooms, celery, carrots, onion and potatoes. You can leave out the mushrooms and celery if you choose.
Turn your Instant Pot onto saute and allow it to heat up. Once it is hot, add your oil and the roast. Sear it on each side which takes about a minute or 2 on each side and end. Remove the meat and place it aside. Take the red wine and pour it into the pot, stirring to deglaze the pot. Hit cancel. The red wine can be drinking wine, I used moscato since that is what I drink.
Layer the onions, carrots, celery and mushrooms. Place the roast on top of the vegetables and add any seasonings. We used rosemary and pepper. You can also add a little more salt as well, but this depends on the broth you use. Pour the broth in now over the roast.
Place the potatoes on top of the roast. You don’t want them in the liquid or they will be mushy. They will be soft as it is, but if they are in the broth they will be mushy.
Notice how I kept them whole? They will be fall apart mushy if you cut them into pieces. I found a bag that had most of the potatoes close to the same size (not always easy) and I used gold potatoes with the skins on.
Cooking and Serving
Place the lid on and make sure the vent is set to seal. Hit the manual/pressure cook button and adjust time to 60 minutes. It will take around 20 minutes to build up pressure. Once it is done cooking, allow the pressure to naturally release which will take about 30 minutes.
Once the pin drops. remove the roast and the vegetables. If you want to make gravy with the leftover juice/broth, mix together cornstarch and water. Turn the Intstant Pot on to saute and bring to a slight boil. Slowly pour in the cornstarch/water mix while stirring constantly. Pour into a gravy boat or even a measuring cup if you prefer and your Instant Pot pot roast is ready to serve!
Instant Pot Pot Roast
- 3 lbs beef roast see notes
- 2 tsp salt
- 1 tsp dried rosemary see notes
- ⅓ cup red wine optional but recommended
- 2½ cups beef broth low or no sodium
- 3 carrots
- 3 celery sticks
- 1 yellow onion
- 3 tbsp olive oil
- ½ tsp black pepper ground
- 2 lbs potatoes whole, close to the same size
- 3 mushrooms optional
- If you have time to do so, sprinkle the roast with the salt and allow it to sit in the fridge for about 2 hours covered. Not required but recommended if the time warrants it. If no time, sprinkle with salt and leave out while setting up.
- Take the roast out of the fridge and allow to sit out while cutting the vegetables. Cut up the carrots and celery into big pieces. The onion gets chopped up and the mushrooms can be sliced or chopped – your preference here.
- Turn the Instant Pot on to saute and allow to heat up. Add oil and roast. Sear on every side for about 1 minute. Have the wine measured and ready. If not using wine, have a little broth set aside and ready.
- Remove the roast from the pot and set aside. Pour the wine or broth in the pot and stir to deglaze the inside of the pot. Hit cancel
- Layer the onions, carrots, celery and mushrooms in the Instant Pot.
- Top with the roast. Sprinkle rosemary and black pepper over the roast.
- Pour the beef broth over the roast.
- Place the whole potatoes on top of the roast, try to keep them out of the broth.
- Place the lid on and move the vent to seal. Cook on high pressure for 60 minutes. It will take about 20 minutes to build pressure.
- Allow it to do a natural release which will take about 30 minutes.
- Remove the roast and the vegetables. If you want to make a gravy, make a combo of cornstarch and water. Turn the Instant Pot onto saute and bring to a slight boil. Slowly add the cornstarch/water mix stirring constantly until thickened.The amount of cornstarch and water depends on how thick you want your gravy. We left it as an aus jus which is pretty watery. Start with 4 tablespoons cornstarch mixed with 4 tablespoons water and increase as needed.