This easy Instant Pot Pot Roast recipe features tender beef with potatoes and carrots topped off with a silky smooth gravy. It's a complete one-pot meal that normally takes all day, but thanks to pressure cooking you can have this delicious dinner any night of the week!
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Why this Recipe Works
Traditional pot roast recipes call for three to four hours of braising time to soften the beef until it's fall-apart tender. But cooking pot roast in a pressure cooker reduces that time to around an hour and a half.
It's got all the same warm and cozy flavors of classic beef pot roast, with tender chunks of beef and soft flavorful vegetables cooked in a rich beef stock which is turned into a delicious gravy at the end.
It's a go-to recipe in my house when we are craving comfort food and it's one I keep on repeat all winter long. For another delicious Instant Pot roast recipe, check out my Instant Pot Pork Roast!
Ingredient Notes
- Beef - I used a sirloin tip roast for this recipe, but a chuck roast is also a great option. My cut of beef was fairly lean and didn't require any trimming, but chuck roast can often have larger pockets of fat which you may want to trim out.
- Beef Stock - I recommend using an unsalted or low-sodium variety of stock for this pot roast recipe. That will allow you more control of the salt level. You can use beef broth as well, but the flavor will be lighter than stock.
- Vegetables - A classic mirepoix of onions, carrots, and celery adds flavor to the pot roast, and cooking the potatoes with the meat results in super soft, flavorful potatoes. You can roast the potatoes separately if you prefer crispy potatoes. Check out my herb-roasted potatoes for details!
Step-by-Step Instructions
- Set your Instant Pot to sauté mode and allow it to preheat. While it heats, season the beef with salt and pepper. Add 1 Tablespoon of olive oil and place the meat in the pot. Cook for around 1 minute on all sides until the meat is well browned, then transfer it to a plate.
- Add more oil if needed, then add the onions, carrots, and celery and cook for 3-4 minutes, stirring occasionally, until softened. Turn off the heat, then add the garlic and cook for another minute.
- Add ½ cup of beef stock and scrape up any brown bits from the bottom of the pot with a wooden spoon.
- Add the meat back to the pot along with any juices that have collected on the plate. Then add the remaining beef stock, potatoes, and herbs. Close the lid and set the Instant Pot to manual high pressure for 65 minutes for a 3-pound roast, add an additional 10 minutes per pound for larger roasts.
- After the cooking cycle has completed, allow the pressure to release naturally for 10 to 15 minutes, then vent the remaining pressure completely before removing the lid. Allowing the natural release helps keep the meat tender and juicy, so do not skip this step.
- Remove the meat and vegetables and set them on a platter, then use a handheld mesh strainer to strain the cooking liquids. Alternatively, you can pour the liquids through a mesh strainer into a large bowl, then pour them back into the pot.
- Set the Instant Pot to sauté mode. While it heats, mix the cornstarch and water in a cup or bowl to form a slurry then add it to the cooking liquid. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until thickened, then turn off the pot.
- Break the meat up into chunks then top with the gravy and serve.
What to Serve with Beef Pot Roast
This Instant Pot Pot Roast is a complete meal that is hearty and filling, so you don't need a lot of other side dishes. But I do often serve a side salad or a green vegetable alongside. Here are a few of my favorites:
- Fall Apple Walnut Salad with Cider Vinaigrette
- Chick-fil-a Kale Salad (Copycat Recipe)
- Garlic Butter Green Beans
- Roasted Brussels Sprouts with Bacon
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days.
You can also freeze the meat with some of the cooking liquids (before making the gravy), but the vegetables will not freeze well. To freeze place the meat in a freezer-safe container with around ½ cup of the beef stock and freeze for up to 3 months.
To reheat place the leftovers in a saucepan with around ½ cup of beef stock and cover with a lid. Cook over medium-low heat, stirring occasionally, until warmed through. Smaller portions can be reheated in the microwave.
Chuck roast is the most common cut used for pot roast. In this recipe, I used a sirloin tip roast because it was on sale and looked perfect. A brisket or bottom round can also be used.
Look for a piece that is well-marbled which will help keep the meat moist and flavorful. But trim any large pockets of fat. Tie butcher's twine around the meat if needed, to help keep its shape.
The tougher cuts of beef used in pot roast require a long cooking time to break down and become tender.
If you need to save time I recommend cutting the beef into chunks, around 1-inch in size. Then, you can reduce the pressure cooking time to 45-50 minutes.
You can also skip the browning step to save a few more minutes, but the meat and gravy will not be as flavorful.
More Instant Pot Recipes
- Easy Instant Pot Chicken Stew
- Instant Pot Chicken Breast and Rice
- Instant Pot Pork Carnitas
- Instant Pot Pork Roast and Potatoes
- Instant Pot London Broil
- Instant Pot Pork Chops with Gravy
📖 Recipe
Instant Pot Pot Roast with Potatoes
Ingredients
- 3 pound sirloin tip roast, or chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1-2 Tablespoons olive oil
- 5 medium carrots, peeled and cut into 1 inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1 medium onion, rough chopped
- 3 cloves garlic, chopped
- 1 pound baby gold potatoes
- 3 cups beef stock
- 3-4 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Set your Instant Pot to sauté mode and allow it to preheat. While it heats, season the beef with salt and pepper. Add 1 Tablespoon of olive oil and place the meat in the pot. Cook for around 1 minute on all sides until the meat is well browned, then transfer it to a plate.
- Add more oil if needed, then add the onions, carrots, and celery and cook for 3-4 minutes, stirring occasionally, until softened. Turn off the heat, then add the garlic and cook for another minute.
- Add ½ cup of beef stock and scrape up any brown bits from the bottom of the pot with a wooden spoon.
- Add the meat back to the pot along with any juices that have collected on the plate. Then add the remainng beef stock, potatoes, and herbs. Close the lid and set the Instant Pot to manual high pressure for 65 minutes.
- After the cooking cycle has completed, allow the pressure to release naturally for 10 to 15 minutes, then vent the remaining pressure completely before removing the lid.
- Remove the meat and vegetables and set them on a platter, then use a handheld mesh strainer to strain the cooking liquids. Alternatively, you can pour the liquids through a mesh strainer into a large bowl, then pour them back into the pot.
- Set the Instant Pot to sauté mode. While it heats, mix the cornstarch and water in a cup or bowl to form a slurry then add it to the cooking liquid. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until thickened, then turn off the pot.
- Break the meat up into chunks then top with the gravy and serve.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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