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Instant Pot Pot Roast Recipe

This easy Instant Pot Pot Roast recipe is fork tender, with a delicious, savory gravy and served with potatoes and carrots. It's the comfort food you have been craving!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 815 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 Tablespoons olive oil
  • 3 pounds beef chuck roast
  • salt and pepper to taste
  • 1 medium yellow onion diced
  • 1 ½ cups beef broth
  • 1 Tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce 
  • ¼ cup Dijon mustard
  • 1 packet dry onion soup mix
  • 6 Medium Red Potatoes quartered
  • 16 ounce baby carrots
  • ¼ cup cornstarch
  • 3 Tablespoons cold water
  • parsley for garnish

Instructions

    Cup of Yum
  1. Select "SAUTE" on instant pot to preheat the pressure cooker. Season pot roast with salt and pepper. Add olive oil to bottom of the pot and cook roast 5 minutes per side, to brown. Remove roast to a plate. Set aside.
  2. Add onion to the pot and continue to saute for about 3 minutes, until softened, scraping up the bits of browned meat from the bottom of the pan. 
  3. Stir in beef broth, tomato paste, and worcestershire sauce. To the top of the roast, spread dijon mustard and onion soup mix. Using a fork make a paste. Add roast to the pressure cooker.
  4. Lock the lid in place, select high pressure, and cook for 75 minutes.
  5. Once the cook time ends, allow the pressure cooker to naturally release pressure for 15 minutes, then do a quick release. When the valve drops, open the lid and remove the roast to a cutting board, cover with foil.
  6. Add your carrots and potatoes to the pressure cooker liquid that remains in the Instant Pot. Secure the lid and cook on high pressure for 3 minutes. 
  7. When the time ends, use a quick release and remove vegetables to serving platter.
  8. In a small bowl, whisk cornstarch with water. Turn pressure cooker to saute and whisk in the cornstarch mixture. Bring to a boil, while continuously whisking the gravy.
  9. This will take about 3-5 minutes for the gravy to boil and thicken to desired thickness. Turn off pressure cooker.
  10. To serve, shred pot roast with fork and serve with vegetables and gravy. Garnish with fresh parsley. ENJOY.

Notes

  • This recipe was tested in an Instant Pot 6qt Duo. If using a different size, you may need to change cooking times.
  • Can you cook this with frozen chuck roast? Yes, just be prepared for it to take longer to come to pressure.
  • You can substitute a rump roast for today’s recipe, but be prepared to add to the cooking time.
  • Yellow mustard can be substituted for the dijon mustard in today’s recipe.
  • Cook time in recipe card does not include time roast takes to come to pressure. Be sure to allow extra time for this step.
  • See blog post fgor more recipe tips and tricks.

Nutrition Information

Calories 815kcal (41%) Carbohydrates 52g (17%) Protein 62g (124%) Fat 40g (62%) Saturated Fat 15g (75%) Polyunsaturated Fat 22g Trans Fat 2g Cholesterol 188mg (63%) Sodium 1329mg (55%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 815

% Daily Value*

Calories 815kcal 41%
Carbohydrates 52g 17%
Protein 62g 124%
Fat 40g 62%
Saturated Fat 15g 75%
Polyunsaturated Fat 22g 129%
Trans Fat 2g 100%
Cholesterol 188mg 63%
Sodium 1329mg 55%
Fiber 7g 28%
Sugar 8g 16%

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