Love pot roast? Try my Easy Pot Roast recipe or my Slow Cooker Pot Roast next! This recipe was originally posted in 2018, but has been updated to include new step by step photos and video. September is one of the best months of the year, and not just because it’s my birthday month. It means that things like this Instant Pot Pot Roast are back on the table. Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals! This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it). When the weather starts cooling off, there is just nothing like a cozy meal to gather around with the family — especially if it’s cooking in the Instant Pot, hands off! This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of! You can even throw the roast in completely frozen if you’ve got a little extra time to let it cook (and it turns out just as great as these Frozen Chicken Breasts in the Instant Pot and this Instant Pot Whole Chicken you can cook from frozen as well!)
Why we love this Pressure Cooker Pot Roast!
This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want (I’ll be honest, I am often to lazy to sear my meat first!). One thing it is missing? Mushy vegetables. Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end. I know that this is an extra step and you might be wondering if it’s worth it. Trust me on this one. This way, you will have a perfectly juicy and tender pot roast, and perfectly cooked but still totally appetizing veggies. You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.
How to make Instant Pot Pot Roast:
Tips for making the best Instant Pot Pot Roast:
Like I mentioned before, please do not add the veggies for the first cook time. You do not want your veggies cooking an extra 60+ minutes under high pressure! 3 minutes and they are perfectly tender and fluffy. You can skip searing the meat if you need to cut out some prep time, but it does add significant flavor to the dish overall. If you don’t sear, you’ll find that your juices (and therefore gravy if you thicken it) will be more “beefy” and you will taste less of the other flavors. If you need to save some time, cut the roast into 2-3″ chunks and pressure cook for 40-50 minutes, or save even more time by using pre-cut stewing beef. All of my Instant Pot recipes are tested in a 6 quart Instant Pot.
Looking for more Instant Pot dinner recipes?
Instant Pot Honey Garlic Pork Tenderloin & Potatoes Juicy Instant Pot Chicken Breast Creamy Italian Instant Pot Chicken Breasts Easy Instant Pot Baked Ziti Recipe
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