How to Make the Perfect Instant Pot Beef Pot Roast
American · Medium · 95 min · 6 servings
A classic Sunday pot roast with fall-apart tender beef and perfectly cooked vegetables made in the Instant Pot in a fraction of the oven time. It is a comforting family dinner that feels like a special occasion any night of the week.
Why this recipe works
This Instant Pot Beef Pot Roast recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 95 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 44g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 lbs chuck roast, trimmed
- 4 medium Yukon gold potatoes, quartered
- 3 large carrots, cut into 2 inch pieces
- 2 cups beef broth
- 1 packet onion soup mix (1 oz)
- 3 cloves garlic, smashed
Step by step instructions
Step 1: Sear the Roast
Pat the chuck roast dry with paper towels and season generously with salt and pepper. Set the Instant Pot to Saute mode and add oil. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms.
Step 2: Deglaze and Add Seasonings
Remove the roast and pour in the beef broth. Scrape up all the browned bits from the bottom of the pot thoroughly. Add the smashed garlic and stir in the onion soup mix.
Step 3: Pressure Cook the Roast
Return the chuck roast to the pot. Secure the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes. Allow a natural pressure release for 15 minutes before quick releasing the remainder.
Step 4: Add Vegetables and Finish
Open the lid and add the quartered potatoes and carrot pieces around the roast. Secure the lid again and cook on High Pressure for 5 more minutes, then do a quick release. Serve the roast and vegetables with the natural pan juices as gravy.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- onion soup mix → 1 diced onion plus 1 tablespoon Worcestershire sauce for a homemade version
- Yukon gold potatoes → baby red potatoes or sweet potatoes
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not searing the roast before pressure cooking results in a less flavorful and less visually appealing dish
- Adding the vegetables from the beginning causes them to become completely mushy and fall apart
Nutrition facts
Per serving: 480 calories, 44g protein, 22g carbs, 22g fat, 4g fiber.
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