This Instant Pot Pot Roast cooks in record time, making it perfect for a weeknight dinner or a stress free special occasion! This post contains affiliate links for products for products I’m obsessed with.
Omg, you guys.
My love for the Instant Pot
has hit an all time high with this dinner.
I mean…we ate this oh so delicious Sunday dinner style Pot Roast on a Wednesday night recently. And a damn busy one, too.
And while I wouldn’t say this is the quickest Instant Pot meal ever, it certainly was the quickest Pot Roast I ever made and I was able to walk away from my pot, hang with the kids, help with homework, get basketball clothes ready, make lunches and do all the after school things while this meal was cooking.
I used my 8 quart for this one, but it would easily fit into the 6. And I started by giving my Chuck Roast a good sear on both sides.
Then I threw in some roughly chopped onions and minced garlic.
Then added my meat back in along with some beef broth and tomato paste. You can also use some gluten free Worcestershire sauce or coconut aminos in there, but I have done it with and without and love it the same.
Next I washed up some carrots and baby potatoes using my Norwex fruit and veggie cloth. Baby potatoes with the skin still on work perfectly for this recipe. You don’t need to cut or peel them and they are super tender, but not mushy because the skins keeps everything in tact.
Just throw them right in!
Your carrots will be on the softer side, so you want to be sure to cut them thick. No baby carrots for this recipe! And if this is a dealbreaker, you could easily make them in your microwave or roast them separately.
I also used this awesome Steamer Basket
because I didn’t want the carrots to get lost in the gravy. I got mine on amazon and it came with two different size baskets. I use them all the time for veggies!
That’s all you have to do to prep the roast. Now just lock the lid, set it for 60 minutes, and let it sit for a natural release. My reward after cooktime?
This gorgeousness.
You all know I love to make a quick gravy in the IP. I just can’t help myself with this saute setting, you know? So I thickened my cooking stock with some arrowroot.
Best part? I only had one pot to clean after my daughter’s basketball game.
Such a dude pleasing meal, too. My husband was in love. I certainly know the way to that man’s heart.
Simple and delicious.
Going to try this Instant Pot Beef Roast? Let me know what you think! I love it when you guys tag me on social with your creations!
Instant Pot Beef Pot Roast | 21 Day Fix Beef Pot Roast
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Beef Pot Roast cooks in record time, making it perfect for a weeknight dinner or a stress free special occasion!
Ingredients
- 4 tsp olive oil, divided
- 2 lbs boneless chuck roast, trimmed
- 1/2 onion, roughly chopped
- 3 cloves garlic, minced
- 1 1/2 cups organic, low sodium beef broth or stock
- 2 T tomato paste
- 6 carrots, chopped thick and on a diagonal
- 3 cups of baby potatoes, skin left on
- Himalayan or sea salt
- thickener of your choice – tapioca, arrowroot, rice flour, or cornstarch
- optional – 1 T Worcestershire sauce or coconut aminos
Instructions
- Trim all fat from chuck roast steak, then sprinkle salt on each side. Set IP to sauté and and wait until the screen reads “hot.” Add 2 tsp of the olive oil and sear meat on both sides. Remove roast from pot.
- Add remaining 2 tsp olive oil to pot and add onions and garlic. Saute for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce, if using, and stir well. Get all those brown bits up from the bottom of the pot to flavor your meat and veggies and make a killer gravy!
- Add roast back to pot, along with potatoes. Place carrots in a steamer basket on top of meat and potatoes. Lock lid and set for 60 minutes.
- After cook time, do a natural release. It took my pot about 15 minutes to release all the pressure. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you will be good.
- Remove roast and veggies after cook time. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing with 1 T of your thickener. Add this slurry back to the IP and place pot on sauté. Simmer until the gravy thickens to your liking, stirring frequently.
- Fixers – use your containers to measure your portions. Enjoy!
Notes
Serves 6
1 Red, 1 Yellow, 1 Green, 1 tsp each
For Slow Cooker – cook on low 8-10 hours
Keywords: beef, pot roast, dinner, instant pot, gluten-free, high-protein
RL Johnson says
just interesting tidbits.. realized recently that when it comes to Worcestershire Sauce, only the original Lee & Perrins brand has no corn products – i also found a homemade version that uses low salt soy sauce = the gluten is from barley malt from those who have that concern there is soy sauce in the product and anchovies. – so depending on what food allergies one has some of you can still use this lovely sauce
Jennifer Doschadis says
I could have eaten this whole thing myself and toddled away from the table blissfully happy. Unfortunately there’s the pesky thing called portion control. Grrrr. Absolutely wonderful recipe – thank you!
Nancylynn says
This made me laugh out loud, Jennifer!!! I’m SO happy to hear it was a hit…I, too, could eat my weight in Pot Roast! Darn Autumn and her containers! <3 <3
Kari says
When you say set time for 60 mins do you mean pressure cook time or stew/meat?
Nancylynn says
I use the manual/pressure cook setting!
Lee says
I made this tonight I used the stew/meat setting and quick release. It was AMAZING! I’m not on insta.
Nancylynn says
Awesome!!! <3
Shannon says
This was amazing, cooked it tonight and it was a huge hit!
Nancylynn says
YAY!! Thank you, Shannon!!
Sam says
If chuck roast is not available, what can you use?
Nancylynn says
I would ask the butcher! Stew meat is really good – but I haven’t experimented with too many other types in the IP.
Kristen says
This was a hit! My both my husband and picky-eater kiddos loved it! Thanks for such great directions, too. This was my first meal in my new instant pot and it was super easy, even for a not so great cook, like myself.
Nancylynn says
Yay!! This makes me really happy!!
Leslie says
If I do not have a steamer basket, is that ok?
Nancylynn says
Yes! You could also use your trivet or just throw everything together!
Angie says
When doing it in the crockpot should I still follow what you did or just throw everything in there?
Nancylynn says
It’s fine to throw everything in there, but if you have the time, searing it first would be delish!
Tiffany says
Excited to try this!! what is the serving size for the 21day fix container count suggested? says use your containers to measure your portion, so are you measuring the meat out of the stew and so one to get the container count? or is it 1 cup of stew?
Nancylynn says
Hi! Yes – use your red to measure the meat, then divide the veggies and potatoes into 6 servings.
Monica says
Can you cook this with frozen meat? If so for how long?
Nancylynn says
It should be the same amount of time!
Kristin says
Hi! If I do this in a slow cooker, do I need to sear the meat or do I just put everything in and cook for 8-10 hours on low? Or what would you recommend? Thanks!
Nancylynn says
Hi! You certainly don’t have to sear it first, and to be honest, I probably wouldn’t because then I would have to wash another dish. BUT, if you do, it will be even yummier at the end!
Kristin says
Okay, sounds good. Can’t wait to try this! Thank you!
Nancylynn says
So welcome! Enjoy!
Stephanie says
How would you cook this for a Power Pressure cooker XL? Would it be the same 60 minutes?
Nancylynn says
I believe so, but I am not 100% sure…
Andrea Stevens says
Made this yesterday – started the IP then flying out the door for soccer games, not to return for 6 hours. I guess it did a natural release and then kept warm the rest of the time. It. Was. Delicious. Perfectly cooked, tender meat – mine was mostly frozen when I “seared” it. Still fantastic. My husband commented that using the IP is the only way we should ever cook our Pot Roast from now on. I’m still pretty new using the IP, but wow, what an easy, delicious Pot Roast recipe. THANK YOU!
★★★★★
Nancylynn says
You just made my whole day, Andrea!!!
Ellie says
Have u ever tried doubling the recipe? Or 1.5? Unfortunately the store only had a 3+ lb roast. Wondering if I should change any times as well? Thanks!
Nancylynn says
Hi! You can add an extra 15-20 minutes!
Kelly says
I think my instant pot might be a different model, but what pressure do you recommend? Low or high? I don’t have a manual option.
Nancylynn says
High pressure!
Madison Parris says
I’m cooking this tonight! Question, for the 60 minute cook time do you keep on sauté or change to slow cook? This is my first time with an insta pot as well.
Nancylynn says
Hi! You should change it to pressure cook- using the pressure or manual setting!
Lindsey says
My IP doesn’t have a manual setting, what should I use, it doesn’t say high/low pressure either?😬 it’s a Bella pro series, I’ve tried looking up the manual for it, but it didn’t help. Also is there anything else to sub the tomato paste? Husband doesn’t like red sauce very much, I thought it was delicious!!
Nancylynn says
Hi! You can just leave the tomato paste out if you want! Does your IP have a pressure cook button? If so, I would use that!
Lindsey says
I went without the tomato paste and it was just as yummy, thank you! I wish I could put up a pic of what the front of my IP looks like, but no there’s no pressure cook or manual button. There’s a slow cook button.
lizz says
Hey! If making in slow cooker- how is the gravy made??
Nancylynn says
Hi! In a pot – just follow the saute instructions for your IP but use a small saucepan.
Wendy Graff says
Shouldn’t there be more liquid added to avoid the burn notice. I have always been under the impression you have to deglaze after sauteeing and add at least 1 cup of liquid when cooking under pressure.
Nancylynn says
There’s plenty of liquid! I promise!
Lisa F says
Will the potatoes stay firm after 60 minutes? I know when I make potato salad, I cook the potatoes for 4 minutes and they’re done. I want to avoid “mushy” potatoes. Thanks so much.
★★★★★
Nancylynn says
If you use small potatoes that stay whole, then yes!!!!
Sue says
Thanks for the delicious recipe NancyLynn!
EJ says
Hello! Any chance you know the nutritional info for this recipe?
Calories, protein, fat, carbs..?
Thanks!
Nancylynn says
I love myfitnesspal for this type of information
Monica says
This is a favorite at our house. Perfect every time!
★★★★★