Pressure Cooker Pot Roast Recipe
Learn how to cook a roast in an instant pot using my foolproof method! Ready in less than 2 hours, this easy Pressure Cooker Pot Roast Recipe is perfectly tender and juicy.
Ingredients
- 1 3-pound beef chuck roast, pat dry with paper towels on both sides
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil I use grapeseed oil
- 1 large onion halved and sliced
- 4 cloves of garlic peeled and minced
- 1 ¾ cups chicken stock preferably homemade (or beef stock)
- 4 fresh thyme sprigs more as a garnish
- 1 pound baby potatoes halved
- 5 large carrots cut into 3/4-inch pieces
- 3 large parsnips cut into 3/4-inch pieces*
- 2 tablespoons chopped fresh parsley
Instructions
- Season the meat with salt and pepper on both sides.
- Preheat the pressure cooker (I used my Instant Pot - affiliate link), select saute on high. Add in the oil.
- Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm.
- Add in the onion, garlic, chicken stock, and thyme and give it a stir.
- Put the meat back into the pot and secure the lid.
- Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
- When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
- Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
- Select manual and cook at high for 10 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.
Notes
- Don't have parsnips on hand? Use 2 more large carrots instead.
- Can I cook a frozen pot roast in my pressure cooker? You sure can. Cooking a frozen roast in an Instant Pot is actually quite easy. Place the frozen roast in the pressure cooker with the trivet underneath, to allow the heat to penetrate the entire surface of the roast, and add an additional 20 minutes to the cooking time. Frozen to pull-apart tender in no time!
Two options for making gravy:
TO BLEND (preferred method): Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, simply use your immersion blender to blend the sauce together, creating an emulsified gravy. TO STRAIN: Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, strain through a fine-mesh sieve into a saucepan over medium heat and simmer until reduced and slightly thickened, about 10-15 minutes.
- TO BLEND (preferred method): Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, simply use your immersion blender to blend the sauce together, creating an emulsified gravy.
- TO STRAIN: Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, strain through a fine-mesh sieve into a saucepan over medium heat and simmer until reduced and slightly thickened, about 10-15 minutes.
Nutrition Information
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 623
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 49g | 98% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 159mg | 53% |
| Sodium | 1496mg | 62% |
| Potassium | 1640mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 8666IU | 173% |
| Vitamin C | 36mg | 40% |
| Calcium | 107mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.