Instant Pot Pot Roast

4.6
(74)
64 Reviews
10 Photos

Instant Pot pot roast is a tasty family favorite, combining beef chuck, red potatoes, carrots, and herbs cooked together in one easy pressure cooker pot.

Submitted by N8TE
Updated on November 11, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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close up of a bowl of pot roast
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Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Additional Time:
15 mins
Total Time:
2 hrs 5 mins
Servings:
12
Jump to Nutrition Facts

Ingredients

  • 1 teaspoon salt

  • 1 teaspoon dried marjoram

  • 1 teaspoon dried rosemary

  • 1 teaspoon garlic powder (Optional)

  • 1 teaspoon onion powder

  • ½ teaspoon ground black pepper

  • ½ teaspoon paprika (Optional)

  • 1 (3 pound) beef chuck roast, or more to taste

  • 1 tablespoon vegetable oil

  • 1 pound baby red potatoes

  • 4 large carrots, chopped into large chunks

  • 1 large yellow onion, sliced

  • 4 cups beef broth

  • 2 tablespoons Worcestershire sauce

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.

  2. Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.

    Raw roast covered in rubbing seasoning with glass bowl of seasoning off to the side.

    Dotdash Meredith Food Studios

  3. Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.

    Overhead of a roast cooking in a pressure cooker.

    Dotdash Meredith Food Studios

  4. Add potatoes, carrots, and onion to the pot.

    Chopped vegetables on top of a cooking roast in a pressure cooker.

    Dotdash Meredith Food Studios

  5. Pour in broth and Worcestershire sauce.

    Overhead of a pressure cooker with broth, oil, and vegetables cooking.

    Dotdash Meredith Food Studios

  6. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.

  7. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  8. Transfer roast, potatoes, carrots, and onions to a platter for serving.

Recipe Tip

If you use baby carrots, set the timer for 10 minutes less than the recipe calls for, and leave the carrots out of the pot. Once the pressure cooking is finished, add the baby carrots to the pot and set the timer for 10 more minutes.

Nutrition Facts (per serving)

233 Calories
14g Fat
11g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 233
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 27%
Cholesterol 52mg 17%
Sodium 536mg 23%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 15g 31%
Vitamin C 6mg 7%
Calcium 33mg 3%
Iron 2mg 13%
Potassium 458mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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