A cozy Sunday dinner (or effortless weeknight dinner) has never been easier with this Instant Pot pot roast. Packed with so much flavor, from a melt-in-your-mouth roast to tender potatoes and carrots!

Instant Pot pot roast piled on a white platter with fork-tender carrots and baby potatoes, garnished with fresh herbs.

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Instant Pot Pot Roast with Potatoes and Carrots

Instant Pot pot roast is one way to make an easy pot roast even easier! Similar to making Instant Pot meatballs and Instant Pot meatloaf, this Instant Pot roast recipe has all the flavors and fall-apart tenderness of a slow-cooked meal, but done in a fraction of the time.

Juicy chuck roast, baby potatoes, and carrots are all ready to eat in under 2 hours, so it’s the perfect weeknight comfort meal. Serve it with a drizzle of gravy, and dinner is sure to be a guaranteed hit!

Why You’ll Love This Recipe

  • The pressure cooker is amazing to use for meltingly tender meat.
  • It’s a classic meat and potatoes dinner ready in under 2 hours.

Ingredients Notes

Ingredients for Instant Pot pot roast including chuck roast, carrots, baby potatoes, onion, rosemary, beef broth, Worcestershire sauce, oil, and seasonings displayed on a white surface.

Find the full printable recipe with specific measurements below.

  • Beef chuck roast: I used about 3 lbs. There should be plenty of marbling, but you want to trim any excess fat.
  • Oil: For browning the meat first. Olive oil is a great option.
  • Seasoning: Salt, onion powder, garlic powder, black pepper.
  • Carrots, potatoes, onion: I use baby red potatoes, so no peeling necessary. You can peel your carrots, or keep them a bit more rustic (just wash them well!).
  • Beef broth and Worcestershire sauce: The pressure cooker needs liquid to help build pressure, which traps the moisture, resulting in juicy beef.
  • Rosemary sprigs: Optional for extra flavor.

How to Make Instant Pot Pot Roast

Pat the meat dry with paper towels to remove as much moisture as you can to get a good sear. Season both sides with the spices.

Turn the Instant Pot to the saute setting and once it reads HOT, add the oil and sear the roast for 3 minutes per side.

Raw beef chuck roast seasoned with salt, pepper, garlic powder, and onion powder before browning for Instant Pot pot roast.
Browned chuck roast sitting in the bottom of the Instant Pot after searing to lock in flavor before pressure cooking.

Cut the baby potatoes in half, the onion into large chunks, and the carrots into thirds.

Pour in the broth and Worcestershire sauce, and add the veggies and rosemary sprigs around the roast. Sprinkle with salt and pepper to taste.

Carrots, red potatoes, onion, fresh rosemary, and broth layered around the seared roast in the Instant Pot before cooking.
Instant Pot pot roast simmering in beef broth with baby potatoes, carrots, and onions after pressure cooking.

Cover with the lid, set the valve to seal, and set it to pressure cook for 60 minutes. Do a natural release for 10 minutes before removing the lid.

Transfer everything to a serving platter and use the remaining liquid to make a tasty gravy!

Instant Pot pot roast after pressure cooking, with tender beef, halved potatoes, carrots, and fresh herbs simmering in rich broth.

Recipe Tips

  • Make gravy. Set the liquid to the soup setting and bring to a boil. Add a cornstarch slurry to thicken, and season with salt and pepper.
  • If using baby carrots, only add them in after 50 minutes of pressure cooking time. Do a quick manual release, add them in, and cook for the remaining 10 minutes.
  • Deglaze the pot. After the meat is seared, scrape the bottom of the pot with a wooden spoon to release all of that extra flavor.
Close-up of Instant Pot pot roast showing tender shredded beef pieces with carrots and potatoes in the background, garnished with fresh herbs.

More Instant Pot recipes include Instant Pot goulash, Instant Pot minestrone soup and Instant Pot chicken taco bowls.

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Instant Pot pot roast piled on a white platter with fork-tender carrots and baby potatoes, garnished with fresh herbs.

Instant Pot Pot Roast

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Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Instant Pot pot roast is the easiest cozy dinner. Tender, melt-in-your-mouth beef with potatoes and carrots cooked all in one pot.
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Video

Equipment

Ingredients 

  • 3 pound beef chuck roast , trimmed
  • 1 Tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 ½ pounds baby red potatoes
  • 6 large carrots
  • ½ yellow onion
  • 1 15 ounce can beef broth
  • 2 Tablespoons Worcestershire sauce
  • rosemary sprigs, optional

Instructions

  • Heat instant pot and prepare roast: Turn on Instant pot to high saute mode and allow it to heat up. In a separate, small bowl, combine 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Pat the chuck roast dry with a paper towel. Rub the spice mixture over the entire roast.
  • Brown roast: Add 1 Tablespoon oil to heated instant pot and allow the oil to heat up for about 30 seconds to one minute. Add roast and cook for 3 minutes on each side, until seared well.
  • Prepare vegetables: Cut 1 1/2 pounds of baby potatoes in half (or leave whole). Cut onion in two large chunks. Cut the peeled 6 carrots into thirds.
  • Pressure cook roast and vegetables: Switch the setting on the instant pot to pressure cook. Add roast, 15 ounces beef broth and 2 Tablespoons Worcestershire sauce. Set the vegetables and rosemary around the roast. Sprinkle with salt and pepper to taste. Add 60 minutes to the Instant Pot, lock the lid and make sure the vent is closed.
  • Release steam: When roast is done cooking, allow the vent to do a natural release for 10 minutes.
  • Transfer roast and vegetables: Move roast and vegetables to a serving platter, leaving all liquid in the Instant Pot. Follow notes below for gravy instructions.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Gravy Instructions: After the roast and vegetables are removed from the instant pot, change the setting to soup and allow the liquid to boil. In a small bowl, whisk together 2 Tablespoons cornstarch and 1/4 cup water. Add to boiling broth and whisk until it thickens into gravy.  Add salt and pepper, to taste.
Baby Carrots: Baby carrots cook much faster than regular carrots, and tend to get mushy when overcooked. If you plan on using them, do not add them to the initial 60 minutes of cooking time. Cut the cooking time down by 5 minutes, and do a fast release of pressure.  Add the carrots, close the lid and vent and pressure cook for an additional 5 minutes.

Nutrition

Calories: 549kcal, Carbohydrates: 28g, Protein: 47g, Fat: 29g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 717mg, Potassium: 1570mg, Fiber: 4g, Sugar: 6g, Vitamin A: 12071IU, Vitamin C: 15mg, Calcium: 84mg, Iron: 6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Use two forks to easily turn this into Instant Pot shredded beef.
  • Swap the rosemary sprigs for fresh thyme, if preferred. Or omit the fresh herbs completely.
  • If you can’t see yourself eating a roast without mashed potatoes, you can certainly leave the potatoes out and make mashed potatoes separately.
  • If you enjoy mushrooms in your gravy, add sliced mushrooms as the liquid comes to a boil.

Recipe FAQs

How to store leftovers?

Keep leftovers of the beef, veggies, and gravy stored together in an airtight container in the fridge for up to 3 days.

Can I freeze Instant Pot pot roast?

Yes, the beef freezes very well. For best texture, freeze only the roast and cooking liquid. Potatoes and carrots tend to become soft and mealy after thawing, so I recommend enjoying those fresh.

How to reheat Instant Pot roast?

You can do this in the oven, the stovetop, or the microwave. To keep the meat moist, add a splash of broth as it reheats.