Name: Instant Pot Perfect Beef Pot Roast Recipe
Prep time: 10 min
Cook time: 80 min
Total time: 160 min
Ingredients: 4 pound Beef Pot Roast (3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work)); 2 Tablespoon olive oil; 1 teaspoon salt ((more to taste – be generous)); ½ teaspoon black pepper ((more to taste – be generous)); ½ teaspoon garlic salt ((more or less to taste)); 2 cups beef broth (divided); 1 onion (roughly chopped into large pieces); 1 pound baby carrots; 3 celery stalks (roughly chopped into large pieces); 3 garlic cloves (minced); 3 Tablespoon Worcestershire sauce; 2 Tablespoon balsamic vinegar; 1 Tablespoon soy sauce; 1 teaspoon dried thyme ((more or less to taste)); 1 teaspoon dried rosemary leaves ((more or less to taste)); 4 cups drippings from Instant pot (liquid) from the Instant Pot after roast is done cooking; 4 Tablespoon butter; 3 Tablespoon flour

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This Instant Pot beef pot roast recipe is a staple at our house; this recipe turns out perfect every single time. We also have a slow cooker version of this recipe here.

Recipe Ingredient Notes

To make our Instant Pot beef pot roast, you need the following ingredients:

Beef pot roast (chuck roast or rump roast, but any kind work)
Olive oil
Salt
Black pepper
Garlic salt
Beef broth
Onion
Baby carrots
Celery stalks
Garlic cloves
Worcestershire sauce
Balsamic vinegar
Soy sauce
Dried thyme
Dried rosemary leaves

To make a gravy for your roast, you need the following ingredients:

Drippings from the Instant Pot
Butter
Flour

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Our Perfect Beef Pot Roast in the Instant Pot

Press the SAUTE button on your Instant Pot and allow it to heat up.
Add 2 Tablespoons of olive oil to the bottom of the Instant Pot.
Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
Depending on the shape of your pot roast, you can sear the other sides if you choose. Press CANCEL button to turn off the saute feature.
Remove the roast from the Instant Pot and place on a plate.
Pour .5 cup beef broth into the bottom of the Instant Pot and with a wooden spatula, scrape the burnt brown bits off the bottom of the pot (this is called “deglazing” and will keep you from getting the burn notice when it cooks).
Add garlic on top of roast and vegetables.
Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 80 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
Serve with mashed potatoes and the cooked carrots on the side.

How to Make Our Gravy

When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the Instant Pot. To make gravy, you will want to get at least 3 cups of drippings from the Instant Pot.
If you don’t have quite enough drippings, you can supplement with a can of beef broth or beef stock (I like to use beef stock for gravy because it’s a little more flavorful).
Place a small saucepan on the stovetop over medium heat.
Add butter to the saucepan and let it melt.
Add flour and use a whisk to whisk flour and melted butter together until it makes a paste (takes about a minute).
Pour in the drippings, whisking the entire time.
Cook for about 4-5 minutes minutes or until the gravy reaches the thickness you prefer.
Serve roast with gravy on top and on top of mashed potatoes.

Freezer Meal Modification

Place roast, salt, pepper, garlic salt, onion, carrots, celery, garlic, Worcestershire sauce, balsamic vinegar, and soy sauce into a gallon-sized freezer bag (you don’t need to add the olive oil because we are not searing this roast). Place freezer bag into freezer and it will last there up to 90 days.

When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 120 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE for at least one hour when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Enjoy More Delicious Beef Main Dishes

The possibilities for delicious beef main dishes are endless, from cuts of meat like steak or roast, to family-friendly ground beef dishes, explore our comprehensive collection of beef recipes.

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Questions & Reviews

Linda says:

I am wondering if the roast if frozen do you add extra time? Looks delicious.
Cyd says:

You can do the cook time the same for frozen. If your roast is over 2 pounds, you’ll want to cook it closer to 90 minutes. The natural release helps with additional cooking too.
Katherine says:

Can you cut up the potatoes before cooking so they soak up the flavor or do you have to leave them whole?
Cyd says:

We cut up the potatoes and carrots.
Arthur Salas says:

I have just started to cook on my instant pot. i went to try out your recipes I am a beginner.
Cyd says:

You will love your instant pot. We also post an instant pot recipe every Sunday on You Tube. We would love to have you join us. Here is the link.
https://www.youtube.com/user/SixSistersStuff/videos?view_as=subscriber
Christina says:

How long for 6lbs roast
Carol Stephens says:

I love this recipe because of the simple ingredients and instructions. First time I am using my Instant Pot.
Jackie Richardson says:

I love all your everything thing you do with the Instant Pot. Almost 83 and you have taught this old lady alot of knew tricks. Thanks
Momma Cyd says:

Hi Jackie! We love that you are using your Instant Pot. They have come a long way from the days of the Pressure cooker. Have a wonderful and blessed Thanksgiving and stay safe!
Kevin Graves says:

I was told 15 minutes per pound or 90 minutes.
Kathy says:

Question: Did you have your Lux IP on normal? I received a 8 Qt lux for Christmas. Want to make sure I have it on the correct setting. Thanks
Annie says:

Thank you for sharing this recipe! Beyond easy, delicious, and quick (for a roast)!
Leslie says:

If I double the pounds of meat, do I double everything else? Thank you!
Momma Cyd says:

Yes, you would want to double everything. And then be sure your Instant Pot is big enough to hold it all.
Samantha Sampsell says:

Oh my goodness! This is delicious! My picky husband even ate a few carrots because the juices are so good!
Valencia C says:

I tried this one and I don’t know if I did some thing wrong, but the meat was very tough and was hard to cut.
Therese says:

I am going to try this but I was wondering if park shoulder is okay to use? Still new to this cooking game (: never to late to join though!
Therese says:

Pork shoulder*
Momma Cyd says:

Yes, welcome to Instant Pot cooking. Pork Shoulder cooks for about 1 hour in the Instant Pot. Let it do a natural release for a about 15 minutes. Pork is a leaner cut of meat so be careful to not overcook it or it will be very dry. For a boneless pork shoulder 15 minutes per pound is recommended for the cooking time. Hope this helps.
Christine says:

Was that the best meal of my life? I think so haha. And so easy!!
James says:

I have a ninja foodi, which does not have the meat/stew button. Do you know what setting I should use.
Momma Cyd says:

Just use the manual button and you should be fine.
EMC says:

I fine that 60 min is to long to cook the vegges I like to put them in for the last 15-20 mins.
Reta Hansen says:

Can you use a frozen pot roast? and if so, what time adjustment should one make?
Momma Cyd says:

Set time for 120 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE for at least one hour when the timer is done. Longer is even better on the natural release.
Cindy says:

Could this be done in a Crock Pot ?
Bobbi @ Six Sisters says:

This is great in a crock pot!
Yvonne says:

So my husband is a meat and potato guy. And my grown kids love this pot roast. I really like how you add little details about scraping the bottom of instapot avoids burn notification and
very precise in ingredients and all supply’s needed to get started. This is very help for newish cooks and young people just learning.
Amber says:

I’m so excited to try this recipe! I was wondering if I could chop up the potatoes & also throw those in with the carrots & just cook it all together?