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Instant Pot Pot Roast

Instant Pot Pot Roast with perfectly tender beef, carrots, and potatoes. This easy one-pot meal turns out absolutely outstanding with amazing beef and perfectly cooked (not mushy!) vegetables!

Instant Pot Pot Roast Recipe - an easy goof-proof method of cooking pot roast in the pressure cooker

Oh hello, meal of my dreams!

One pot, a big hunk of beef, and tasty delicious veggies. Just add dark chocolate to the end of the meal, and I am ALL SET!

If you meal prep in bulk for the week, have a big family, and/or just really love beef, you’ll adore this goof-proof approach to pot roast.

PLUS! The method I have outlined here ensures your meat turns out incredibly tender and your vegetables are cooked to perfection (they don’t turn out mushy!). 

One of the difficulties we run into when pressure cooking a meal is meat and vegetables require different pressure cook times for optimal deliciousness. 

For me, meat requires as long as it takes to make it nice and shredded or fall-off-the-bone tender. This can take 1 to 3 hours (yes, even in the Instant Pot!) depending on the size/amount of meat. 

Vegetables on the other hand? The majority of vegetables require very little time in the pressure cooker…we’re talking 2 to 15 minutes depending on how hearty the vegetable is.

I’m balancing this dichotomy by running the pressure cooker twice (don’t panic). Once to sufficiently make the meat nice and tender (35 minutes on high, 1 hour natural release) and the second time to cook the vegetables to perfect doneness (15 minutes on high, quick release). 

We’ll get into all of that below!

Pressure Cooker Pot Roast - an easy pot roast recipe made in the Instant Pot

How to Make Pot Roast in the Instant Pot:

Cut the roast into several large chunks – I chop a 3-lb roast into eight to ten large chunks. You want them to be about the same size. Sprinkle the beef with garlic powder, paprika, sea salt, and pepper. You want all sides of the beef to be seasoned.

Cut the roast into large chunks and season with salt and garlic powder

Add the avocado oil to the Instant Pot and press the Sauté button. Allow the Instant pot to heat up for a few minutes.

Place the chunks of beef on the hot surface and cook for 3 to 4 minutes on two sides to give the meat a good sear.

Sear the meat in the Instant Pot

Stir the onions and garlic into the instant pot and add the beef broth and liquid aminos.

Add the onions, broth, and liquid aminos to the pressure cooker

Secure the lid on the Instant Pot and press the Manual button (or Pressure Cook or Manual Pressure) and set the time for 35 minutes. Be sure the pressure cooker is set to the High default setting and leave the steam release valve closed. After the pressure cooker runs its course, allow it to naturally release (and go into the keep warm setting) for at least 1 hour (I like to do 2!).

Finished beef in the instant pot

Open the lid on the Instant Pot and transfer the beef to a cutting board. Place the potatoes and carrots in the Instant Pot and close the lid. Pressure cook on High for 15 minutes, then open the steam valve to do a quick release.

Cooked potatoes and carrots in the instant pot

After all of the steam has released, open the lid. Transfer the vegetables to a serving dish, along with the beef. Note: if you’d like, you can use two forks to shred the meat. Or, you can serve the meat in chunks. I like to shred it, then put it back in the juices for 20 minutes or so before serving.

Another note! If you’d like, you can shred the beef then put it back in the Instant Pot with the raw vegetables to allow it to go the additional 15 minutes. This will only make the beef more flavorful and tender! I would recommend going this route, but it isn’t mandatory. 

What Type of Beef to Use for Pot Roast:

The good news is, any beef roast will work! Because you’re pressure cooking the beef for a good amount of time, any roast will turn out tender. 

For a leaner meal, go with a sirloin roast. You can also use chuck roast. If you’re like me and you love fatty meat, use a tri tip roast or ribeye roast. The fattier the cut, the more flavorful and tender the meat will be.

So there you have it, folks! Deliciously tender meat and amazing vegetables! I hope you love this method as much as I do!

Easy Pot Roast made in the pressure cooker. A goof-proof method of cooking beef that turns out super tender

More Instant Pot Meals:

Instant Pot Pot Roast Recipe - an easy goof-proof method of cooking pot roast in the pressure cooker

Instant Pot Pot Roast

Yield: Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Goof-proof pot roast that results in incredibly tender meat and perfectly cooked veggies

Ingredients

  • 3 Tbsp avocado oil
  • 3 lb sirloin roast
  • 2 tsp Garlic powder
  • 1 tsp Paprika
  • 2 tsp Sea salt, to taste
  • 1/2 tsp Black Pepper
  • 1 yellow onion, sliced
  • 5 cloves garlic, minced
  • 1 1/2 cups beef broth
  • 3 Tbsp liquid aminos or worchestershire sauce
  • 4 large carrots, chopped into 3-inch chunks
  • 1 lb baby gold potatoes

Instructions

  1. Cut the roast into several large chunks. Sprinkle all sides of the beef with garlic powder, paprika, sea salt, and pepper.
  2. Add the avocado oil to the Instant Pot and press the Sauté button. Allow the Instant pot to heat up for a few minutes.
  3. Place the chunks of beef on the hot surface and cook for 3 to 4 minutes on two sides to give the meat a good sear.
  4. Stir the onions and garlic into the instant pot and add the beef broth and liquid aminos.
  5. Secure the lid on the Instant Pot and press the Manual button (or Pressure Cook or Manual Pressure) and set the time for 35 minutes. After the pressure cooker runs its course, allow it to naturally release (and go into the keep warm setting) for at least 1 hour (I like to do 2!).
  6. Open the lid on the Instant Pot and transfer the beef to a cutting board. Place the potatoes and carrots in the Instant Pot and close the lid. Pressure cook on High for 15 minutes, then open the steam valve to do a quick release.
  7. Transfer the vegetables to a serving dish, along with the beef. Note: if you’d like, you can use two forks to shred the meat. Or, you can serve the meat in chunks.
Nutrition Information:
Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 428Total Fat: 11gCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 61g
The BEST Instant Pot Pot Roast Recipe - perfectly tender beef and amazing vegetables. Easy to prepare, and perfect for serving any night of the week
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