4.6 from 105 votes
Instant Pot Pressure Cooker Pot Roast
Whether you are a pressure cooker pro or just getting started, this Pressure Cooker Pot Roast recipe is fool-proof and delicious!
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 419 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons butter
- 2 pound chuck roast (or bottom round roast)
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 pound Yukon gold potatoes washed and halved or quartered (depending on size)
- 1 pound baby carrots
- 2 ounces dry onion soup mix
- 1 teaspoon better than bouillon beef base
- 1 cup water
- fresh parsley chopped
Instructions
- Set your pressure cooker to saute and add 2 tablespoons of butter.
- Once pressure cooker is hot and butter is melted, season your roast with garlic salt, and pepper. Place roast into the pot and sear roast on both sides.
- Once the roast is seared, remove it from the pot and set it aside on a plate.
- Keep the pressure cooker on saute, and add one cup of water and 1 teaspoon of Better Than Bouillon beef base. Stir until combined, scraping up any brown bits on the bottom of the pot.
- Turn the pressure cooker off. Add the roast back to the pot along with your potatoes and baby carrots. Sprinkle onion soup mix all over the top.
- Lock lid of pressure cooker in place. Move pressure valve to sealing. Set Instant Pot to high pressure (Manual) for 90 minutes.
- Once the 90 minutes is up, let pressure cooker natural release for 10 minutes. Then quick release any remaining pressure.
- Remove roast from pot and transfer to a cutting board. Use two forks to shred the roast, or a serrated knife to cut it into slices. Transfer to dinner plates or a serving platter.
- Remove potatoes and carrots from pressure cooker using a slotted spoon. Plate with pot roast. Spoon some of the pan juices over the roast and veggies. Sprinkle with chopped parsley for garnish, if desired.*If you like, use the pot juices to make a gravy right in the pressure cooker using the saute setting, some butter, and cornstarch slurry.
Cup of Yum
Notes
- I like a bone-in chuck roast for the extra flavor it adds. If you can't find bone-in, a boneless roast will work just as well.
- You can use small red potatoes in place of Yukon gold potatoes if needed.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
26g
(9%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
114mg
(38%)
Sodium
1448mg
(60%)
Potassium
1068mg
(31%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
10561IU
(211%)
Vitamin C
17mg
(19%)
Calcium
72mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 1448mg | 60% |
| Potassium | 1068mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 10561IU | 211% |
| Vitamin C | 17mg | 19% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.