There’s nothing better than a warm, comforting meal that the whole family loves, and this Instant Pot Pot Roast is exactly that. Tender, fall-apart beef, soft potatoes and carrots, and a flavorful broth make this the perfect cozy family dinner.
One thing I’ve noticed about a lot of pot roast recipes is that they don’t cook the vegetables nearly long enough for my liking. I prefer my potatoes and carrots nice and soft, especially when I’m cooking for the kids. That’s why I give the vegetables a little extra time in the Instant Pot, and they turn out just the way we like them.
I served our pot roast over rice because, in our house, we love having rice with just about everything! But it’s also delicious on its own or with a simple side salad.
Why You’ll Love This Instant Pot Pot Roast
- Tender, flavorful beef: The Instant Pot turns a tougher cut of beef into a delicious, fall-apart roast.
- Soft, perfectly cooked vegetables: The potatoes and carrots are cooked until tender, not firm or crunchy.
- Simple ingredients: Nothing fancy, just beef, vegetables, broth, and a few pantry staples.
- A complete family meal: Protein, potatoes, and vegetables all in one pot.
- Great for leftovers: The beef tastes just as delicious the next day.
Ingredients
Servings: 6–8
- 1.5 kg (approximately 3.3 lbs) beef forequarter or chuck roast
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 bay leaves
- 3 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 4 large potatoes, peeled and cut into large cubes
- 8–10 medium carrots, peeled and cut into large pieces
- Salt and black pepper, to taste
How to Make Instant Pot Pot Roast
Step 1: Season and Sear the Beef
Cut the beef roast in half and season generously with salt and black pepper on all sides.
Set your Instant Pot to Sauté and add the olive oil. Once hot, add the beef and brown for approximately 4 minutes per side.
Avoid moving the beef around while it’s searing. Letting it develop a nice brown crust adds flavor to the finished dish.
Remove the beef and set aside on a plate.
Step 2: Sauté the Onion and Garlic
With the Instant Pot still on Sauté mode, add the chopped onion and cook for approximately 4 minutes, stirring occasionally, until softened and lightly browned.
Add the minced garlic and cook for another 30 seconds, until fragrant. Press Cancel to turn off the Sauté function.
Step 3: Add the Broth and Seasonings
Add the tomato paste, Worcestershire sauce, and beef broth.
Stir well, scraping up any browned bits from the bottom of the pot. Those browned bits add wonderful flavor to the broth.
Return the beef to the Instant Pot and add the bay leaves.
Step 4: Pressure Cook the Beef
Secure the Instant Pot lid and set the steam release valve to Sealing.
Select Pressure Cook (High Pressure) for 60 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then carefully release any remaining pressure before opening the lid.
Step 5: Add the Potatoes and Carrots
Add the potatoes and carrots to the Instant Pot, arranging them around and on top of the beef.
Secure the lid again and set to High Pressure for an additional 15 minutes.
Once finished, allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure.
My tip: Many Instant Pot pot roast recipes recommend cooking the potatoes and carrots for just 5 minutes. Personally, I find that isn’t enough. I prefer my vegetables soft and tender, so I cook them for 15 minutes instead. This works especially well when using larger pieces of potatoes and carrots.
Step 6: Serve and Enjoy
Carefully remove the beef and vegetables from the Instant Pot and transfer them to a serving platter.
You can slice the beef into large pieces or use two forks to gently shred it into chunks.
Remove and discard the bay leaves, then spoon some of the delicious cooking broth over the beef and vegetables.
Serve warm with rice, a simple side salad, or enjoy it just as it is!
Tips for the Best Instant Pot Pot Roast
Choose the right cut of beef. Beef chuck roast or a well-marbled forequarter cut works beautifully because the connective tissue softens during pressure cooking, making the meat tender and flavorful.
Don’t skip searing the beef. Browning the beef before pressure cooking adds richness and depth to the broth.
Cut your vegetables into large pieces. Since the potatoes and carrots cook for 15 minutes under pressure, larger pieces help them hold their shape while becoming soft and tender.
Don’t forget to scrape the bottom of the pot. After searing the beef, use the broth to loosen any browned bits. This adds flavor and helps prevent the Instant Pot’s Burn warning.
Adjust the cooking time if necessary. If your beef isn’t fork-tender after pressure cooking, it may need additional cooking time. Different cuts and thicknesses can affect how quickly the meat becomes tender.
What to Serve with Instant Pot Pot Roast
This Instant Pot pot roast already includes potatoes, carrots, and beef, making it a hearty meal on its own.
But if you’re like my family and love rice, it’s absolutely delicious served over a bed of fluffy white rice. The flavorful broth soaks into the rice, and it’s such a comforting combination.
You can also serve it with:
- A fresh green salad
- Crusty bread for soaking up the broth
- Mashed potatoes instead of the potatoes cooked in the pot
Frequently Asked Questions
How long do you cook a pot roast in the Instant Pot?
For this recipe, a 1.5 kg (3.3 lb) beef roast is pressure cooked on High for 60 minutes, followed by an additional 15 minutes after adding the potatoes and carrots. Both stages include a 10-minute natural pressure release.
The Instant Pot also needs time to come to pressure, so the total preparation and cooking time will be longer than the programmed 75 minutes.
How long do potatoes and carrots need in the Instant Pot with pot roast?
For very soft, tender potatoes and carrots, I recommend 15 minutes on High Pressure when they’re cut into large pieces.
If you prefer firmer vegetables, you can reduce the cooking time. Keep in mind that smaller pieces will soften much faster.
Can I cook the potatoes and carrots with the beef from the beginning?
You can, but I don’t recommend it for this recipe. Since the beef requires a much longer cooking time, the potatoes and carrots can become overly soft and fall apart.
Adding them after the first pressure cooking cycle gives you more control over their texture.
What cut of beef is best for Instant Pot pot roast?
Chuck roast is one of the best choices because it contains marbling and connective tissue that soften beautifully during pressure cooking.
Beef forequarter cuts can also work well, particularly those suited to slow cooking or braising.
Can I make Instant Pot pot roast ahead of time?
Absolutely! Pot roast is a great make-ahead meal.
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with some of the cooking broth to keep the beef moist.
A Cozy Dinner the Whole Family Will Love
This Instant Pot Pot Roast is one of those easy, comforting meals that’s perfect for a family dinner. Between the tender beef, soft vegetables, and rich, flavorful broth, there’s something for everyone to enjoy.
And don’t forget to serve it with some rice if you love soaking up all that delicious broth as much as we do!
Instant Pot Pot Roast with Potatoes and Carrots
Ingredients
- 1.5 kg 3.3 lbs beef forequarter or chuck roast
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 garlic cloves minced
- 2 bay leaves
- 3 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 4 large potatoes peeled and cut into large cubes
- 8 –10 medium carrots peeled and cut into large pieces
- Salt and black pepper to taste
Instructions
- Season the beef: Cut the beef roast in half and season generously with salt and black pepper on all sides.
- Sear the beef: Set the Instant Pot to Sauté and heat the olive oil. Add the beef and sear for approximately 4 minutes per side, until nicely browned. Remove and set aside.
- Sauté the aromatics: Add the chopped onion to the Instant Pot and sauté for about 4 minutes, until softened. Add the minced garlic and cook for another 30 seconds. Press Cancel.
- Add the broth: Stir in the tomato paste, Worcestershire sauce, and beef broth, scraping up any browned bits from the bottom of the pot.
- Pressure cook the beef: Return the beef to the Instant Pot and add the bay leaves. Secure the lid and set to High Pressure for 60 minutes. Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
- Add the vegetables: Open the lid and add the potatoes and carrots, arranging them around and on top of the beef. Secure the lid and pressure cook on High for another 15 minutes. Allow a 10-minute natural pressure release, then release the remaining pressure.
- Serve: Remove the bay leaves and transfer the beef and vegetables to a serving platter. Slice or shred the beef into chunks, spoon the cooking broth over everything, and serve warm with rice or a side salad.
Notes
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Vegetable texture: I prefer my potatoes and carrots nice and soft, especially for the kids. Cooking them for 15 minutes instead of the commonly recommended 5 minutes gives them that tender, comforting texture. Keep the pieces large so they don’t completely fall apart.
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Beef cuts: Chuck roast or a well-marbled forequarter cut works best. If the beef isn’t fork-tender after cooking, it may need additional pressure cooking time.
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Serving suggestion: Serve over fluffy white rice to soak up all the delicious broth.
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Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with some broth to keep the beef moist.
