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Instant Pot Pot Roast

Delicious Pot Roast in the Instant Pot

A ridiculously tender and delicious pot roast pressure cooked in our instant pot with potatoes, carrots, and a rich pot roast gravy. This recipe produces a pot roast dinner everyone at the dinner table talks about.
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Course: Main Course
Cuisine: American
Keyword: Instant pot Pot Roast
Prep Time: 15 minutes
Cook Time: 1 hour
Gravy: 5 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 578.5kcal
Author: David Wayne
Cost: $25


  • Pressure Cooker


Meat & Veggies

  • 2.5-3 lbs Chuck or Rump Roast
  • 6-8 cloves Garlic sliced
  • 1 Yellow Onion chopped
  • 4-5 Carrots chopped
  • 3 Large Golden Potatoes chopped large
  • 4 Celery stalks chopped
  • 2 Tbsp Olive Oil Oil the Pot


  • 1 Tbsp Granulated Garlic or garlic powder
  • 1 Tbsp Granulated Onion or onion powder
  • 1 Tbsp Thyme dried or fresh
  • 1 Tbsp Parsley dried or fresh
  • 1 tsp Salt
  • 1/2 tsp Black Pepper fresh ground
  • 2 Bay Leaves
  • 2 cups Beef Broth
  • 2 Tbsp Worcestershire Sauce


  • 3 Tbsp Cornstarch
  • 1/2 cup Cream

Roast Rub

  • 1 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Granulated Garlic
  • 1/2 tsp Black Pepper


Season and Brown the Roast

  • Rub the roast with 1 Tbsp olive oil, 1 tsp salt, ½ tsp ground black pepper, and 1 tsp granulated garlic evenly
  • Press Sauté on your Instant Pot and add 2 Tbsp Olive Oil to a HOT pot
  • Place the roast into the HOT instant pot, brown on 2 sides for 3 minutes each and using tongs and a spatula, move the roast to a plate
  • Cancel Sauté

Pressure Cook the Roast

  • Chop onion and 6-8 cloves of garlic and add them to the instant pot
  • Let the onions and garlic sit in the hot pot for 1 minute
  • Add ¼ cup of the beef broth to the instant pot and use a flat wooden spatula to scrape the pot bottom clean
  • Add salt and pepper, thyme, parsley, granulated onion, and bay leaves
  • Add 2 Cups of beef broth, 2 Tbsp of Worcestershire sauce and stir ingredients together
  • Set the Roast into the instant pot, put the lid on, seal the pressure release valve, and pressure cook for 40 minutes plus 15 minute natural pressure release (15 minutes per pound of roast + natural release)
  • Chop the potatoes, carrots, and celery into bite size chunks
  • Release what pressure is left after 15 minutes of natural pressure release (I usually set a timer), remove the lid after the pin has dropped, and use tongs and a spatula to move the roast to a plate
  • Tent the roast with aluminum foil and drop a steamer basket to the Instant Pot (optional but it makes it easier to remove the vegetables)

Pressure Cook the Veggies

  • Add the chopped potatoes, carrots, and celery to the steamer basket or directly to the fluid in the instant pot, put the lid back on, seal the pressure release valve, and pressure cook for 3 minutes
  • Release the pressure after the two minutes of pressure cooking and remove the lid as soon as the pin drops
  • Carefully move the steamer basket with the potatoes, carrots and celery to a plate and cancel pressure cook

Make Some Pot Roast Gravy

  • Mix 3 Tbsp of cornstarch with ½ cup of cream
  • Press Sauté and whisk in the cornstarch cream slurry, I love using my gravy whisk
  • Allow to come to boil, stir often until the boil begins to look velvety (4-5 minutes)
  • Cancel Sauté
  • Dip a finger tip or spoon in the gravy to taste
  • Add ~1/4 tsp salt and/or pepper, taste as you go to get the gravy just right for you, or leave it as it is
  • Slice your pot roast into thick chunks
  • Dish up the pot roast next to a pile of potatoes, carrots, and celery and cover in pot roast gravy
  • Enjoy your dinner!


Serving: 8oz | Calories: 578.5kcal