Pressure Cooker Pot Roast has to be one of the best meals to make in your pressure cooker and Instant Pot.
It’s easy, it’s tasty, and it’s ready in a fraction of the time it takes to make traditional pot roast! What’s not to love about pressure cooker pot roast!? (Hint… nothing!)
Pot roast is something I came to love and appreciate when I lived in Minnesota. Yes, those long, cold Minnesota winters certainly scream for comfort food, and pot roast is tops when it comes to comfort food.
So, why cook pot roast in an Instant Pot or Pressure Cooker?
Simple answer. It’s quick and easy and always delicious. Pressure cooker pot roast is pull-apart tender and loaded with flavor. (Here’s a great article on what type of beef to use for pot roast.)
I was actually a little late to the Instant Pot craze (which is kind of funny since I’ve now written 2 Instant Pot Authorized Cookbooks.) But boy am I glad I finally got on board. And I got on board in a big way!
Pressure cooking is just one of those things – when you finally do it, you realize what all the excitement is about! Pressure cooker pot roast is very high on people’s list of “what’s the first thing I should make in my Instant Pot?”
It takes a fraction of the time to make pot roast in your pressure cooker as it does with other traditional methods. And it’s pretty much no-fail. So that’s why everyone wants to make pot roast in an Instant Pot. It’s a win-win-win!
How to make Pressure Cooker Pot Roast
Turn your pot onto saute and let it get hot. Add olive oil then lightly sear a 3-4 pound chuck roast that’s been cut into large four or five-inch pieces and seasoned with salt and pepper. Remove beef then saute onions and garlic then deglaze the pot with 1 cup of liquid (beef broth, chicken broth or water). Add meat back to the pot and pressure cook on high for 90 minutes. Let the pot naturally release for 15 minutes then remove lid and serve on a platter. You can also turn the juices into a gravy (see full recipe below).
Click here to check out the full instructional video! (And here’s a sneak peek!)
What to serve with Pot Roast
Pretty much any comfort food goes really well with pot roast. I love serving mine with mashed potatoes or this Instant Pot Creamed Corn. A side of green beans cooked in bacon grease would be amazing too! Comfort food… yum!
What type of Pressure Cooker is best?
Thanks to the über-popular Instant Pot, other manufacturers have jumped on board with pressure cookers. There are all kinds of sizes that have all kinds of features and functions. Here are a few of my favorites (I have and use all of these!)
- The Instant Pot 6 quart Duo – It’s got everything you need and nothing you don’t. This is the one that started it all.
- The Mealthy Multipot 6 quart – Similar to the IP Duo, but in my opinion, it has some additional features that make it a better value. Plus the contrast of the buttons makes it easier to read (something I think IP needs to improve.) I use this one the most.
- The Instant Pot Smart Wifi – the best of the best features PLUS you can control it with your phone (even if you’re not at home! Very cool….!)
- The Instant Pot 3 quart Mini – I LOVE my mini! It’s perfect for 2-3 people, doesn’t take up much room, and is a breeze to clean. I’ve got one for home and one for my RV. Love it!! (Plus… let’s not forget – I wrote the Instant Pot Authorized “Cooking With Your Instant Pot Mini” bestselling cookbook. So there’s that too!)
Now that you know what type of pressure cooker to get, what to serve with your amazing pot roast, and how to make tender, juicy, quick and easy pot roast, it’s time to grab that chuck roast and your pot and get to cooking!
- 2 tablespoons olive oil
- 1 3-4 pound chuck roast, cut into 4 or 5 inch pieces
- 1 teaspoon salt (plus more for taste)
- 1 teaspoon black pepper
- 1 medium onion, peeled and sliced
- 2 cloves garlic, minced
- 1 cup beef broth (can use chicken broth or water)
- slurry - 3 tablespoons cornstarch mixed with 3 tablespoons water
1. Press the saute function to heat up the pot. Season the beef with salt and pepper. Add the olive oil and sear all sides of the beef, approximately 1-2 minutes per side. (This may need to be done in 2 batches to fit all the meat in a single layer.)
2. Remove the beef and put into a bowl. Add sliced onion and saute 3-4 minutes then add garlic and saute another minute. Add the broth and deglaze the pot, making sure to scrape all of the bits off the bottom of the pot.
3. Add beef back to the pot, turn off the saute function, and secure the lid. Make sure the valve is turned toward the sealing position. Set the time to 90 minutes. When cooking time is complete. let the pot sit another 15 minutes to naturally release the pressure.
4. Release any remaining pressure and remove the lid. Using tongs, remove the pieces of beef and set aside on a serving platter. Sprinkle with salt and pepper to taste.
5. Press the saute function on your pot and bring the liquid to a simmer. Whisk in the slurry and simmer until desired thickness is reached. Ladle gravy on top of the beef and serve hot.