This Instant Pot Pot Roast recipe will walk you through the exact steps needed to make a tender, delicious, batch cook-friendly roast in just 2 hours.
Taken by the idea of a magical multi-cooker that could save me time in the kitchen, I bought an Instant Pot late last year. To be specific, this is the one I bought. It’s a 7-in-1 and holds 6 whole quarts. I love it now, but that wasn’t always the case.
I have successfully made some yummy red potatoes and this pot roast. I have unsuccessfully made green curry, the slow cooker barbacoa from my book, and a couple attempts at several kinds of soups. I have LEARNED that my less-than-successful recipes were due to a couple (sometimes creative) pesky user errors. Apparently it matters if the vent is open …it matters a lot.
Though I’ve never claimed to be a fast learner, I am a patient learner. I’m patient while I slowly figure all the what-not-to-do’s in an effort to create fail-proof Instant Pot-friendly recipes for you.
This pot roast was a major turning point for my sweet Instant Pot and myself. We’re starting to figure each other out! The Instant Pot has learned that I like to make BIG batches of food and I have learned that the Instant Pot manual should be read prior to using. Vents should be closed (and verified that they’re closed) and broccoli should not be cooked for longer than 10 minutes under pressure.
This pot roast is exactly what I wanted from my Instant Pot: a decadent, delicious, batch-cooked tender beef roast(made even better when I get it from ButcherBox) that tastes as if I spent all day caring for it. Opposed to the 4 hours it would normally take me to whip this up (the old-fashioned way) I was able to get this roast on the table in exactly half the time. WIN!
Keep your eyes peeled for a creative way to serve this roast up in the next day …it involves a goat cheese jalapeno cream sauce, roasted pearl onions, and PASTA. All in an effort to show you all my love this Valentines Day!
Instant Pot Pot Roast
- 4 to 5 pound beef roast
- 2 teaspoons fine sea salt
- 2 teaspoons garlic powder
- cracked black pepper to taste
- 2 tablespoons ghee avocado oil, or your favorite cooking fat
- 1/2 cup water
- Press the "saute" button on your Instant Pot. I like to give it about 2 minutes to heat up.
- While the Instant Pot gets up to temperature, season one side of the pot roast liberally with half of the sea salt, garlic powder, and black pepper.
- Add your cooking fat to the pot and then (careful not to touch the side of the insert with your hands) place the seasoned side of the roast face-down in the bottom of the pot. Depending on the size of your roast, you may have to press it down in some areas so that as much of the roast is touching the bottom as possible. Set a timer for 10 minutes and allow the roast to sear on one side.
- Season the upward facing side with the rest of the sea salt, garlic powder, and pepper. After 10 minutes, flip the roast over.
- Press the "keep warm/cancel" button, add 1/2 cup water to the pot, and secure the lid of the Instant Pot in place with the pressure release knob flipped to "sealing" (the one pointing away from the control panel).
- Press the "meat/stew" button and then press the "+" until the timer reads 85 minutes.
- Make sure that your Instant Pot seals once it comes up to pressure (the small metal valve next to the pressure knob will pop up) and seals (there will be no steam coming out). Once it reaches pressure and seals, the timer will start a countdown. At this point, you're off duty!
- Allow the Instant Pot to "naturally" release the steam (meaning, you do not manually move the pressure release knob). This should take approximately 30 minutes to 1 hour and the lid will automatically unlock once the pressure is released.
- Your roast is done! Scoop it out of the pot, leaving its liquids behind, and transfer it to a serving pot of your choice. Enjoy!
- To make in a crockpot: follow the instructions but add an additional cup of beef broth and cook on low for 8 hours or on high for 4.