Instant Pot pot roast served on the plate
Instant Pot,  Recipes

Instant Pot Pot Roast

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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 or New York strip roast 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 always take the meat out and let it sit on the counter for 20-30 minutes. The reason for letting meats sit out for a bit is to bring it to an even temperature. It cooks evenly this way instead of having a cold inside that needs to warm up after the outside has cooked. It is good practice to do this with your roasts.

Just before cooking, rub salt all over the roast. I don’t do this too early as salt can pull the moisture out of beef.

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.

Pot roast in the Instant Pot

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 75 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 served on the plate

Instant Pot Pot Roast

Pot roast in the Instant Pot is so easy to make! It will be ready in about 2 hours and will fall apart with a fork. No more cooking it all day to get it to fall apart.
5 from 4 votes
Print Pin Rate
Course: Dinner, Instant Pot
Cuisine: American
Keyword: fall apart beef roast, Instant Pot roast, pot roast, roast beef
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Pressure build and release: 1 hour
Total Time: 2 hours 25 minutes
Servings: 6
Calories: 598kcal
Author: Dawn

Equipment

Ingredients

  • 3 lbs beef roast see notes
  • tsp salt
  • 1 tsp dried rosemary see notes
  • cup red wine optional but recommended
  • 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

Instructions

  • 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.
  • Just before cooking, rub the salt all over the roast.
  • 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 75 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.

Notes

Nutritional values are estimated and so are the serving sizes.  
The salt on the roast will not be too salty if you use unsalted or low sodium broth.  We used unsalted stock.  I don’t recommend regular broth as the sodium is pretty high in it so it is harder to judge the amount of salt adding to the roast without being too salty.
We just used rosemary and pepper, but you might want to experiment with other seasonings.  This is a basic recipe and can be changed a little.
For the red wine, it can be regular drinking wine.  I used red moscato since that is what I have for drinking.
It is very important that you let the pressure naturally release.  It might be tough if you do  not.
The best roasts for pot roasts are any of the inexpensive roasts.  The fibers break down during cooking and make a usually tough roast become a pull apart with your fork roast.  
 

Nutrition

Calories: 598kcal | Carbohydrates: 24g | Protein: 50g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 988mg | Potassium: 1751mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5134IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 10mg

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