The Best Instant Pot Pot Roast Recipe - a delicious tender complete pot roast and potato dinner right from an instant pot! Can be made from-frozen, too!
If you love pot roast - but don't want to wait around all day while it slowly braises in a dutch oven or slow cooker - this recipe will be one of your next favorite dishes.
We're using our Instant Pot to cut the cook time for a classic pot roast, carrot, and potato dinner to under just an hour of cooking - making this family friendly dinner one you can whip up without a ton of notice, and can even be made from-frozen.
This tender, delicious pot roast, like my Perfect Tender Sunday Pot Roast, is easy to chew, fork-tender, and full of meaty flavor the whole family will love.
We're also cooking potatoes and carrots in the braising liquid - they come out tender, delicious, and bursting with flavor.
Serve this roast up with some of our buttery soft dinner rolls or keto dinner rolls, some french onion soup, or these crazy easy but super indulgent broiled lobster tails!
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Table of contents
How To Cook Roast From Frozen
Generally, you don't need to worry about changing your cooktime much in the instant pot if using a frozen roast - as it will thaw rapidly as the pot comes to pressure.
This means you don't need to change the time you set your Instant Pot to when you cook - but it will cook longer - so you'll need to plan for extra time if you're hungry waiting on dinner.
Unfortunately, it is hard to give an exact time for the pot to come to pressure, since things like altitude, humidity, and your roast's shape can all change how quickly the Instant Pot comes to pressure - but plan on around an extra 30-40 minutes for large roasts.
For very large, thick chuck roasts, I increase the programmed Instant Pot cook time to 55 minutes instead of 45 minutes, as I find the texture is more tender with a little extra cooking time at pressure.
How To Tell When Roast Is Done
Roast is different than a steak in that you won't be looking at your digital thermometer to gauge how done your steak is - especially since this roast is cooking in a pressure cooker, so you won't be able to just open it to check your progress.
Your roast should be done after 45 minutes at high pressure, with a natural release.
After the pressure releases on it's own (about 15 minutes), remove the pressure cooker lid, and test the roast with a fork, lightly pulling on the meat with the fork tines.
If the roast is soft, and starts to shred with light pressure, you're done!
If your roast is a bit large, or you didn't get a great seal, you might need to add a bit more cooktime.
In the rare case it's not tender after 45 minute pressure cook time, try an additional 5 minutes at high pressure and you should be all the way there.
What to Serve With Pot Roast
This meal is truly a one-pot dinner - as we cook the potatoes and carrot side dish right in the Instant Pot with the pot roast, but we're rounding up our favorite sides to go alongside this drool-worthy dinner!
We love serving this pot roast with our to die for buttery soft dinner rolls, brown butter bacon brussels sprouts, easy broccolini, and to finish it off a delicious blueberry peach cobbler, lemon jello poke cake, berries with creme anglese, or our apple sopapilla cheesecake bars!
You can click here to see our complete side dish recipe archives.
Click here for our full dessert recipe index!
Other Instant Pot Recipes You'll Love
If you have an Instant Pot, Ninja Foodi, or other pressure cooker and you're looking for more recipe ideas, please visit our Instant Pot recipe archives!
We have Instant Pot recipes that work in any pressure cooker, but also have a lot of recipes designed to be baked or broiled in an Instant Pot or Ninja Foodi with the broiler/crisper lid for pressure cookers with air fry/bake functionality.
Be sure to check out our knockout Instant Pot Dr Pepper Pot Roast for another twist on a chuck roast recipe!
If you're looking for a crazy easy way to make one of our all time favorite easy recipes, check out our Instant Pot Lobster Tails - it is a foolproof, delicious way to make lobster tails, our Instant Pot mashed potatoes, and our fall-off-the-bone tender Instant Pot ribs or Instant Pot Chicken Legs!
Boneless chuck roast is our choice for a tender pot roast.
Pot roast should be fork tender, but doesn't necessarily fall apart when served. This recipe is for a fork-tender sliced, not fall-apart shredded roast.
Since this recipe cooks at pressure we don't rely on temperature with a thermometer to tell when meat is cooked, since we will go over the 145 degree internal temperature guideline for food safety.
You pot roast will get to about 190 degrees internal temperature, which is when connective tissue and fat breaks down.
Your roast will be done after 45 minutes at pressure in an Instant Pot, when meat pulls back slightly with light pressure from a fork. It will be soft, and not yet soft enough to shred.
If it is still tough after release, cook an additional 5-8 minutes at pressure.
Plan on about 1/2 lb or 8 oz per person when meat is your main dish.
For the best flavor, and to keep meat from looking grey, we reccomend browning meat in a pan before adding to dutch oven with other ingredients.
The Best Instant Pot Pot Roast Recipe
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The Best Instant Pot Pot Roast Recipe - a delicious tender complete pot roast and potato dinner right from an instant pot!
- 2 tbsp butter
- 3-5 pound boneless chuck roast
- 1 large onion, cut into fourths
- 4 large carrots, peeled and chopped into large 1-2" chunks
- 1 lb small boiler potatoes/yukon gold potatoes, halved
- 4 stalks celery, rough chopped
- 6 cloves garlic, peeled (chop or toss in whole- up to you!)
- 1 tsp fresh cracked black pepper
- 1 tsp celtic sea salt
- 1 tbsp Italian herbs seasoning
- 1-2 sprigs rosemary
- 1 cup good quality red wine
- 1 1/2 cup beef stock
- In your instant pot set to sauté, or a in a large skillet on the stove, melt butter. (If cooking roast from frozen, skip to step 4 and just brown vegetables - frozen roast will just stick to pan. Season roast with salt and pepper when you add to IP.)
- Pat roast dry with paper towels and generously season with salt and pepper.
- Add roast to pan and brown on all sides. Remove and set aside after browning.
- Add onion, celery, garlic, and carrots to Instant Pot. Brown and soften vegetables for 5-8 minutes.
- Remove vegetables from pot, set aside with roast, and deglaze Instant Pot with broth and wine, taking care to scrape away any browned bits on the bottom of the Instant Pot dish, as it won't seal if it has food stuck to the bottom.
- Add roast back to Instant pot, and add vegetables, potatoes, herbs, and seasonings.
- Close instant pot lid and set to seal.
- Set to high pressure for 45 minutes.
- When Instant pot is done cooking, let naturally release, about 15 minutes.
- Remove from Instant pot, slice, ad serve!
Amount Per Serving Calories 546Total Fat 31gSaturated Fat 13gTrans Fat 2gUnsaturated Fat 16gCholesterol 162mgSodium 470mgCarbohydrates 15gFiber 2gSugar 2gProtein 49g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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