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Pot Roast Instant Pot Recipe

A tender and juicy pot roast cooked in the Instant Pot, perfect for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 carrots chopped
  • 4 potatoes chopped
  • 1 onion quartered
  • 2 bay leaves

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Pat the chuck roast dry with paper towels.
  2. Rub the roast with salt, black pepper, garlic powder, and onion powder.
  3. Set your Instant Pot to 'Sauté' mode, heat olive oil, and sear the roast for 4-5 minutes on each side until browned.
  4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits.
  5. Layer the carrots, potatoes, onion, and bay leaves on top of the roast.
  6. Close the Instant Pot lid, ensuring the valve is set to 'Sealing.' Set to high pressure for 60 minutes, followed by a natural release for 15 minutes.
  7. After releasing pressure, check the roast for tenderness. If not tender, cook for an additional 10 minutes.
  8. Remove the roast and vegetables, and slice the meat against the grain. Serve with the pan juices.

Notes

For extra richness, blend remaining liquid with a little cornstarch slurry for gravy.