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Hearty Pot Roast In The Instant Pot

Use your Instant Pot to make tender Pot Roast with Vegetables and cut the cooking time in half.  This is a hearty, soul-satisfying, one-pot dish that is perfect with homemade bread or rolls.

pot roast made in an Instant Pot

How To Make Pot Roast in the Instant Pot

For this classic pot roast dish updated for today’s pressure cookers, you need the following ingredients:

  • 2 Tablespoons extra virgin olive oil
  • 3-4 pounds chuck roast, trimmed
  • Sea salt & black pepper, to taste
  • 4 cups beef broth, preferably organic, divided
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon cocoa powder, unsweetened
  • 8 ounces thick-cut bacon, diced
  • 1½ teaspoons garlic powder
  • ½ small red onion, diced
  • 3 large carrots, diced
  • 1 pound multi-colored fingerling potatoes, halved
  • 1 pound green beans, trimmed
  • 3 Tablespoons fresh parsley leaves, chopped (optional)

To make pot roast, begin by adding olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.

Once the pot is hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter and set aside.

Next, deglaze the Instant Pot® inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits. Add tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.

Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.

When the cooking time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.

Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 10 minutes.

When the cooking time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.

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5 from 1 vote

Pot Roast In The Instant Pot

Use your Instant Pot to make tender Pot Roast with Vegetables and cut the cooking time in half.  This is a hearty, soul-satisfying dish.
Course Main Dishes
Cuisine American
Keyword beef, Instant Pot, main dish, pot roast, roast
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Additional Time 10 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 1863kcal
Author Jane Smith

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 3-4 lbs. chuck roast trimmed
  • Sea salt & black pepper to taste
  • 4 cups beef broth preferably organic, divided
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon cocoa powder unsweetened
  • 8 oz. thick-cut bacon diced
  • teaspoons garlic powder
  • ½ small red onion diced
  • 3 large carrots diced
  • 1 lbs. multi-colored fingerling potatoes halved
  • 1 lb. green beans trimmed
  • 3 Tablespoons fresh parsley leaves chopped (optional)

Instructions

  • Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.
  • Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot® and transfer to a platter. Set aside.
  • Deglaze Instant Pot® inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
  • Return the roast to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
  • When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.
  • Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 10 minutes.
  • When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
  • Carefully remove lid and transfer roast and vegetables to a serving platter. Let the meat rest for 3 minutes then serve it garnished with fresh parsley leaves, if desired. Enjoy!

Video

Notes

Time-Saving Tip: Prep the onions, carrots, potatoes, and green beans after the roast starts cooking.

Nutrition

Serving: 1 | Calories: 1863kcal | Carbohydrates: 20g | Protein: 181g | Fat: 118g | Saturated Fat: 47g | Polyunsaturated Fat: 63g | Trans Fat: 6g | Cholesterol: 593mg | Sodium: 1495mg | Fiber: 4g | Sugar: 4g

When the time is up, use a thermometer to check the internal temperature of the roast.  According to the USDA, beef should be cooked to a minimum temperature of 145 degrees to be safe.

Carefully remove the lid and transfer roast and vegetables to a serving platter. Let the meat rest for three minutes then serve it garnished with fresh parsley leaves if desired.

traditional pot roast

What is a Pot Roast?

Pot roasts can be made from various cuts of beef, but the top contenders typically are chuck and round roasts.  Because the meat is cooked longer than thinner cuts of meat, the fattier cuts of meat have more time to break down.  The juices from the fat result in tender meat and savory vegetables.

More About Pot Roast

  • Because this recipe has root vegetables (potatoes and carrots), it could be considered a “Yankee Pot Roast.”
  • One characteristic of pot roast, or rôti braisé if you speak French, is that they are slow-cooked in a liquid, typically beef broth and/or wine.
  • In calculating how much meat to buy, estimate 1/2 pound per person of pre-cooked meat.
  • The entire meal should keep safely in the refrigerator for 3 to 5 days.
  • The meat from this recipe can be frozen after it has cooked and cooled for a few months.  Place the meat in an airtight freezer bag along with some of the juices.  Remove the excess air, seal, and date the bag.  For more information on storage times, visit FoodSafety.gov.

Want beef for dinner? Check out these other main dish recipes using beef at Southern Kissed:

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