This post may contain affiliate links. Please read our disclosure policy.
With this instant pot pot roast you’ll have the same fall apart inviting flavor on the table in under 2 hours!
If you love our classic Pot Roast Recipe you’ll love this quick and easy version! Use this recipe for pot roast or for perfectly shredded meat for Flautas, Green Chili Burros or more.
We Love A Quick Sunday Dinner!
Whether you use the instant pot a ton or not, I think we can all agree that it does come in handy in certain situations – like cooking beans quickly, making perfect Instant Pot Hard Boiled Eggs, or getting dinner on the table when I’ve forgotten to thaw the meat!
One recipe we love to make in the instant pot is Pot Roast!
We love Instant Pot pot roast becaise:
- Texture. When you want fall-apart meat, the Instant Pot is a great way to go. This roast comes out perfectly shred-able after the pressure cook.
- Faster option. This starts with a thawed roast and takes it to tender in no time. Normally this process would take all day in a slow cooker!
- A full meal. The recipe not only includes instructions for cooking the roast, but veggies and gravy as well! It’s a full Sunday dinner with just one appliance!
You’ll love this classic main dish made faster. Next time, try your hand at Instant Pot Beef Stew or Instant Pot Ham!
Ingredients
- top round roast – Other inexpensive roasts include bottom round roast or beef chuck roast. You can also use pricier beef brisket.
- salt and black pepper
- olive oil
- onion
- balsamic vinegar
- worcestershire sauce
- beef broth
- fingerling or petite potatoes – You can also use red or yellow potatoes or even Yukon golds cut into large chunks. In a pinch, I’ll use peeled and cut russet potatoes, but note that they don’t hold their shape quite as well.
- baby carrots
- cornstarch
- water
How LOng to Cook Pot Roast in Instant Pot
- SEASON. Sprinkle the roast pieces liberally with salt and pepper on all sides.
- SAUTE. Use the saute mode to heat the olive oil in the instant pot insert. Add the pieces of roast to the pot and cook for 3-4 minutes per side, until browned (you may need to do this in two batches). Remove the roast to a plate and add the onion to the pot. Cook, stirring frequently, until softened. Add the garlic to the pot and cook 2-3 minutes, until fragrant.
- Add the balsamic vinegar and Worcestershire sauce to the pot and scrape up the browned bits from the bottom of the pot.
- COOK. Return the roast to the pot and pour the beef broth over the top. Add the lid to the pot and turn the knob to seal. Cook for 45 minutes on the meat/stew setting, then let the pressure naturally release for 20 minutes. Quick release the remaining pressure.
- VEGGIES. Add the potatoes and carrots to the pot, cover, and turn the knob to seal. Cook for 8 minutes on high pressure, then let the pressure naturally release for 10 minutes. Quick release the remaining pressure.
- Move the roast and vegetables to a serving platter, shred the roast (if desired) and cover with foil.
- GRAVY. Pour the broth from the pot through a strainer into a skillet and heat over medium heat. In a small bowl, whisk together the corn starch and water, and pour the cornstarch slurry into the broth. Bring the gravy to a simmer and simmer until thickened. Pour the gravy over the roast and vegetables.
Recipe Tips
- Whole roast. Instead of using a roast cut into pieces you can sear a whole roast and cook it. For every pound of beef, you will need to cook it for about 20 minutes. A 3-pound whole roast will need 60 minutes.
- Frozen roast. One of the perks of using a pressure cooker over a slow cooker is that you can cook the roast straight out of the freezer. If you are cooking frozen beef chunks add 5-10 minutes to the cooking time. If you have a frozen 3-5 pound whole roast, add 20-30 minutes to the cooking time
- Vegetables. Feel free to add celery or other veggies. Just be sure to cut them into large 2-3 inch chunks.
- If you are cooking a whole roast then you’ll want to cook the vegetables after the roast has been cooked. Different people use different methods, but I like to remove the roast from the pot and then add the vegetables. Set the time for 5 minutes and then naturally release pressure for 10 minutes.
Storing LEFTOVERS
- STORE. Leftover instant pot pot roast recipe can be stored in an airtight container in the refrigerator for up to 5 days.
- FREEZE leftover pot roast in a freezer-safe bag for 4-6 months. Be sure to include some of the juices from the pot to keep it moist.
- To reheat. Thaw, if needed, and reheat in the microwave, stovetop, or covered in the oven.
Using Leftovers. Some favorite recipes to use leftover instant pot top round roast include:
For more Meaty Main Dishes, try:
Instant Pot Pot Roast Recipe
With this instant pot pot roast you'll have the same fall apart inviting flavor on the table in under 2 hours!
Ingredients
- 2-3 pounds top round roast cut into 2-3 inch pieces
- salt and black pepper
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 cups beef broth
- 1½ pounds fingerling or petite potatoes
- 2 cups baby carrots
- 2 tablespoons corn starch
- ¼ cup water
Instructions
- Sprinkle the roast pieces liberally with salt and pepper on all sides. Use the saute mode to heat the olive oil in the instant pot insert. Add the pieces of roast to the pot and cook for 3-4 minutes per side, until browned (you may need to do this in two batches).
- Remove the roast to a plate and add the onion to the pot. Cook, stirring frequently, until softened. Add the garlic to the pot and cook 2-3 minutes, until fragrant.
- Add the balsamic vinegar and Worcestershire sauce to the pot and scrape up the browned bits from the bottom of the pot.
- Return the roast to the pot and pour the beef broth over the top. Add the lid to the pot and turn the knob to seal. Cook for 45 minutes on the meat/stew setting, then let the pressure naturally release for 20 minutes. Quick release the remaining pressure.
- Add the potatoes and carrots to the pot, cover, and turn the knob to seal.
- Cook for 8 minutes on high pressure, then let the pressure naturally release for 10 minutes. Quick release the remaining pressure.
- Move the roast and vegetables to a serving platter, shred the roast (if desired), and cover with foil.
- Pour the broth from the pot through a strainer into a skillet and heat over medium heat.
- In a small bowl, whisk together the corn starch and water, and pour the cornstarch slurry into the broth. Bring the gravy to a simmer and simmer until thickened. Pour the gravy over the roast and vegetables.
Nutrition
Serving: 1g, Calories: 270kcal, Carbohydrates: 21g, Protein: 28g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 74mg, Sodium: 358mg, Potassium: 877mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4416IU, Vitamin C: 19mg, Calcium: 47mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
