Best Easy Instant Pot Pot Roast (Tender, Juicy & Foolproof)

This is one of those Instant Pot recipes you make when you want something hearty and reliable without a lot of fuss. It uses simple, everyday ingredients and comes out tender and full of flavor – the kind of pot roast you can count on turning out right.

Classic Pot Roast, Done Faster

The Instant Pot is a great fit for pot roast because it gives you the same tender beef and rich gravy without waiting all day. Chuck roast, carrots, potatoes, and a simple gravy come together in just over an hour, start to finish. It’s the kind of meal that usually takes most of the day, but the pressure cooker gets you there much faster.

Best Cuts of Beef for Pot Roast

Chuck roast is ideal for pot roast, especially in the Instant Pot. It has the right amount of fat and connective tissue to break down during pressure cooking, which is what gives you tender, pull-apart beef and a rich, flavorful cooking liquid. It’s the cut used in this recipe and the one I recommend for the most consistent results.

That said, people often use other cuts of beef for pot roast. Here’s a quick look at some of the more common options and what to expect:

• Bottom round or rump roast – Leaner cuts that can work, but the beef will be firmer and less juicy than chuck.
• Top round or sirloin tip – Very lean and more likely to turn out sliceable rather than fall-apart tender.
• Eye of round – One of the leanest cuts. It’s usually tough for pot roast, even with pressure cooking. I don’t recommend using eye of round.
• Brisket – Very flavorful, but typically more expensive and better suited for slicing than shredding. Another I don’t recommend.

For this recipe, chuck roast consistently gives the best balance of tenderness, flavor, and reliability.

Ingredients (and What They Do)

• Chuck roast (2.5–3 lb) – The best cut for pot roast. It has enough fat and connective tissue to break down in the Instant Pot, so you get tender, pull-apart beef instead of chewy slices.
• Red potatoes (about 1.5 lb / 10–12 small) – Red potatoes hold their shape during pressure cooking and soak up the cooking juices without turning to mash.
• Carrots (about 1.5 lb / ~6 carrots) – Add a little natural sweetness and balance out the savory beef flavor. They also hold up well and don’t fall apart.
• Onion (1 medium) – Cooks down into the broth and helps build a richer, more flavorful “gravy-like” base.
• Montreal steak seasoning (2 tbsp) – This is the main seasoning blend. You’ll find it near the seasonings at the supermarket. It gives you the classic pot roast flavor fast: salt, pepper, garlic/onion notes, and a little bite without needing a long ingredient list.
• Worcestershire sauce (2 tbsp) – Adds depth and that extra savory “beefy” flavor that makes the broth taste like it cooked all day.
• Beef broth (2 cups) – Creates the pressure-cooking liquid and becomes the flavorful base that everything cooks in. It also gives you plenty of juices to spoon over the beef and vegetables when serving.

Preparation & Cooking

Start by trimming any large pieces of excess fat from the chuck roast, then cut it into 4–6 fist-sized chunks. Cutting the roast into pieces helps everything cook evenly and keeps the total cooking time reasonable.

Season the beef generously on all sides with the Montreal steak seasoning. Set it aside while you prep the vegetables.

Add the beef broth and Worcestershire sauce to the Instant Pot. Place the seasoned beef chunks directly into the liquid, then layer the onions, potatoes, and carrots on top. There’s no need to brown the meat first for this recipe — the seasoning, broth, and pressure cooking provide plenty of flavor.

Secure the lid and pressure cook on high pressure for 40 minutes. When the cooking time is done, allow the pressure to naturally release for 15 minutes, then carefully quick release any remaining pressure.

If using a frozen chuck roast, it can go straight into the Instant Pot. Just increase the cooking time by 20–30 minutes.

Optional Gravy

Transfer the beef and vegetables to a serving platter. The cooking liquid is flavorful as-is and can be spooned over everything.

For a thicker gravy, mix 3 tablespoons cornstarch with ¼ cup cold water to make a slurry. With only the liquid left in the pot, press Sauté and slowly stir in the slurry. Cook for a few minutes, stirring, until thickened. Press Cancel and serve.

Serving

Serve the pot roast hot with the beef, potatoes, and carrots arranged on a platter or straight from the pot. Spoon some of the cooking liquid or gravy over everything before serving to keep it moist and flavorful.

Goes Well With?

Our pot roast is a pretty complete meal as is. But, we have a few excellent suggestions for recipes to accompany this awesome dish!

Cast Iron Skillet Cornbread
This the perfect companion for our pot roast. It’s easy to make and can be done right on the stovetop while the pot roast is cooking in the Instant Pot.

Best Damn Chocolate Fudge Cookies
No doubt you’ll want a little something for dessert after enjoying this hearty meal. How about some homemade cookies? These are awesome! I mean, really awesome. It’s an easy recipe and makes a truly delectable cookie.

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