Pot roast is a cooking method rather than a specific meat cut. It involves searing a large beef cut until it’s browned on all sides and then slow-cooking it with aromatic herbs, onions, carrots, and broth until it reaches melt-in-your-mouth tenderness. This can be done in various ways, including a Dutch oven, oven, slow cooker, or pressure cooker. In this recipe, we use an Instant Pot, which significantly reduces cooking time.
Best Cuts of Meat
For the best results, use tougher cuts of beef such as chuck, brisket, and round for pot roast. These leaner cuts with plenty of connective tissue work exceptionally well due to the prolonged, slow cooking process.
Cooking Time in a Pressure Cooker
The cooking time for pot roast in an Instant Pot varies depending on the meat’s size. A general guideline is to allocate 20 minutes of cook time per pound of meat. However, keep in mind that this is the actual cooking time and not the total time required for the recipe. It includes the time needed to bring the beef to room temperature, searing, and pressure release.
For a 3-pound piece of beef, the total time required is about 2 hours and 30 minutes. While it may seem lengthy, it’s necessary for achieving ultra-tender and juicy beef. The Instant Pot significantly reduces the cooking time compared to other methods like a slow cooker or stovetop.
Bringing the beef to room temperature for about an hour before cooking not only enhances tenderness but also allows the salt to season the meat effectively.
Using Frozen Beef
It is possible to use frozen beef for pot roast, but it will extend the cooking time by 20 to 30 minutes. For the best results, it’s recommended to use thawed beef that has been seasoned with salt and allowed to come closer to room temperature. Thawed beef also allows for browning before braising, adding extra flavor to the dish.
How to Make Pot Roast in a Pressure Cooker (Instant Pot)
In our illustrations, we use a 6-quart Instant Pot, an electric pressure cooker. If you own another brand, this recipe should work seamlessly, but be sure to consult your user manual beforehand.
Step 1: Season the beef and bring it to room temperature. Season generously with salt and let it sit at room temperature for an hour to enhance tenderness and flavor.
Step 2: Brown the beef on all sides for color and extra flavor. Use the “Saute” function in the pressure cooker or a heavy pan on the stove if your appliance lacks this feature.
Step 3: Lightly brown the vegetables (onions, carrots, celery) to intensify the dish’s flavor, then remove them before proceeding.
Step 4: Deglaze the pot by adding liquid and scraping the browned bits from the bottom. Return the beef, vegetables, and aromatics to the pressure cooker.
Step 5: Pressure cook until the beef reaches the desired tenderness. The cooking time depends on the meat’s size; typically, allocate 20 minutes of cook time for each pound of meat.
Step 6: Naturally release the pressure for 10 minutes before using the quick-release button. Ensure you follow your pressure cooker’s user manual for safety.
Optionally, you can make a gravy with the remaining liquid in the pot or simply spoon it over the beef when serving, as per your preference.
How to Determine Doneness
Pot roast is ready when it’s tender and easily pulled apart with a fork. The beef should fall apart, indicating that the pressure cooker has effectively broken down the connective tissue. Refer to our photos and video for a visual guide.
Dealing with Tough Pot Roast
If your pot roast remains tough after cooking, it needs more time for the braising process to break down the connective tissues. In a pressure cooker, you can seal the lid and cook at high pressure for an additional 10 to 20 minutes if needed.
More Instant Pot (Pressure Cooker) Recipes
- Our Favorite Bone Broth is made in a pressure cooker. Think of bone broth as a more intense, velvety broth. It can be used in recipes calling for stock or broth, but also doubles as a delicious and comforting soup to enjoy by itself.
- Easy Instant Pot Salsa Verde Chicken is perfect for serving with rice, cooked grains or in tortillas.
- Our Ultimate Pulled Pork is amazing when made in a pressure cooker. See our tips as well as how to make it in a slow cooker.
- These Instant Pot Eggs could not be simpler! If you are looking for a 100% foolproof method for how to cook hard or soft boiled eggs, this is it.
- I love making Homemade Applesauce in my pressure cooker! So easy.
Easy Instant Pot Pot Roast
Learn how to prepare a pot roast in the Instant Pot that’s incredibly tender and full of flavor. This straightforward recipe guarantees a beef dish that will delight your whole family. Whether you use an Instant Pot or another electric pressure cooker, the result will be fantastic. For the best pot roast, opt for tougher cuts like chuck, brisket, or round. You can also include baby potatoes, which turn soft and complement the dish. The carrots, celery, and garlic contribute significantly to the flavors, but they may become quite soft during cooking, so consider your preference when serving them.
You Will Need
- For Pot Roast
- 3 pounds beef chuck, brisket, or round (see notes)
- Salt
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 large onion
- 5 medium carrots (12 ounces)
- 4 celery stalks
- 5 to 6 garlic cloves
- 1 ½ tablespoons high-heat cooking oil
- 3 cups beef broth
- 1 to 2 bouillon cubes or bouillon mix (optional, see notes)
- 3 tablespoons apple cider vinegar
- 4 rosemary sprigs
- 4 thyme sprigs
- 1 bay leaf
- 12 ounces baby potatoes (optional)
- For Optional Gravy
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cream (optional)
Directions
Prepare Beef and Vegetables
Step 1: Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
Step 2: Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
Step 3: Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
Cook Pot Roast
Step 1: After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices.
Step 2: Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the “Sauté” setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
Step 3: Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
Step 4: Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
Step 5: Turn the “saute” function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef.
Step 6: Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
Step 7: Select the “Pressure Cook” or “Manual” function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
Step 8: When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
