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4.9 from 576 votes

Instant Pot Chuck Roast

Pot Roast with potatoes and carrots is the perfect Sunday dinner. This Instant Pot version is as tender as a traditional recipe, but less than half the time!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 9 servings
Calories: 456 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 3-5 pounds beef chuck roast
  • 1 teaspoon salt (or to taste)
  • 4 tablespoons olive oil divided
  • 2 cups beef broth *can use gluten-free beef broth
  • 1 packet dry onion soup mix *can use gluten-free onion soup mix
  • 1 onion white or yellow, quartered
  • 1 pound baby potatoes (see notes above)
  • 1 cup baby carrots

Instructions

    Cup of Yum
  1. Sprinkle pot roast with salt and set aside. Add 2 Tablespoons of Olive oil to Instant Pot and set to "Sauté". When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
  2. Add beef broth to Instant Pot. *Add vegetables, 2 Tablespoons of olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix. Put veggies in Instant pot and distribute evenly around roast. *NOTE: You can add the veggies at the beginning of cooking or if you want them to be more crisp-tender you can do a quick release 20 minutes before the cook time is over, then add vegetables, then pressure cook at the same temp for 10-15 minutes (depending on the size of your potatoes) and continue with the recipe.
  3. Place lid on Instant pot with steam valve closed. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work okay, judge the time depending on the size of your roast). Do a natural release for at least 10 minutes, then quick release by turning the tab to vent.
  4. Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the Instant Pot to make gravy or au jus (see notes above to see how to make gravy).

Notes

  • *This recipe can easily be converted to be gluten-free.  Substitute gluten-free beef broth and gluten-free dry onion soup mix in the recipe.
  • Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection.

Nutrition Information

Serving 170g Calories 456kcal (23%) Carbohydrates 15g (5%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 9g (45%) Cholesterol 104mg (35%) Sodium 696mg (29%) Potassium 868mg (25%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1981IU (40%) Vitamin C 10mg (11%) Calcium 53mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 456

% Daily Value*

Serving 170g
Calories 456kcal 23%
Carbohydrates 15g 5%
Protein 31g 62%
Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 104mg 35%
Sodium 696mg 29%
Potassium 868mg 18%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1981IU 40%
Vitamin C 10mg 11%
Calcium 53mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.