Instant Pot Pot Roast

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Whip up Sunday Dinner in a flash with this recipe for Instant Pot Pot Roast! This pot roast is tender and flavorful. It cooks right in the pot with the carrots and potatoes (much like my instant pot meatloaf recipe) – making your whole meal come out perfectly seasoned and ready to feed a crowd!

Make Sunday dinner in less time with this recipe for instant pot pot roast.
A picture showing the cover images for all three cookbooks written by Aileen Clark.

Time-Saving Instant Pot Pot Roast

Do you ever have those days where you had the greatest intentions of doing all the things but end up falling short and forgetting something as simple as starting dinner in the slow cooker in the morning? I know I have done this many, many times. 

That’s where the beauty of the Instant Pot Electric Pressure Cooker comes in. It cuts cook times way down and even cooks large cuts of meat like Instant Pot whole chicken, instant pot ham, and my favorite Instant Pot Spare Ribs in less than 2 hours. That’s a lot of time savings if you think about how long that same cut of meat would need to slow cook (anywhere from 8-12 hours). It’s also great for making instant pot baked potatoes.


Make Sunday dinner in less time with this recipe for instant pot pot roast.

Why pot roast in the instant pot?

Don’t get me wrong, I still love my slow cooker (although I do use it a lot less these days), but the Instant Pot is a game changer. One of my husband’s all-time favorite meals is crockpot pot roast gravy, but with 3 kids 5 and under, I can often forget to throw together dinner in the slow cooker and miss my window (I’m talking to you 7 AM).

This Instant Pot Pot Roast doesn’t need to be started until mid-afternoon (much like this Instant Pot Italian beef and this Instant Pot Roast Beef). Which is perfect if you want to have a filling and comforting meal, but aren’t a morning person. Or have a million things going on first thing in the morning. Or would rather just sit in your favorite chair with a warm cup of coffee and enjoy the presence of your family? Whatever your reason. this recipe will save you.

New to the instant pot? Check out our instant pot guide here.

Make Sunday dinner in less time with this recipe for instant pot pot roast.

Instant pot pot roast comes out perfectly tender and is a delicious one-pot meal, thanks to the carrots and potatoes. You are going to want to come back for seconds with this meal! It also makes amazing leftovers!

What to serve with instant pot pot roast?

We love that this recipe is a one-pot meal. If you want to make something extra, I recommend cheesy garlic bread, Parker house rolls, or 30 minute dinner rolls.

Make Sunday dinner in less time with this recipe for instant pot pot roast.

Instant Pot Pot Roast

Aileen Clark
Instant Pot Pot Roast. Whip up Pot Roast in a snap with this method utilizing an electric pressure cooker.
4.46 from 74 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course dinner
Cuisine American
Servings 8
Calories 446 kcal


  • 2 tablespoons olive oil
  • 3-4 pound boneless chuck roast
  • salt and pepper to taste
  • 1 cup beef or chicken broth
  • 1 can cream of mushroom soup
  • 1 packet onion soup mix
  • 2 pounds red potatoes
  • 1 pound baby carrots


  • Set Instant Pot to saute and heat olive oil.
  • Salt and pepper both sides of chuck roast.
  • Carefully place chuck roast into instant pot (the oil can splatter) and let brown for 1 minute. Flip and brown on the other side.
  • Remove roast and set aside.
  • Pour in the broth and deglaze the bottom of the pot (scrape up the brown bits with a wooden spoon).
  • Whisk in the cream of mushroom soup and onion soup mix. Turn Instant Pot off.
  • Add in the red potatoes and baby carrots, turning to coat in the liquid.
  • Place the browned chuck roast on top of the potatoes and carrots.
  • Close lid and set to sealing.
  • Cook on manual - high pressure for 70 minutes.
  • Natural Pressure Release.


Calories: 446kcal
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  1. To cook vegetables with the Chuck for 70 mins (which is the time I always use, and the meat is always tender) place vegetables on a sheet of heavy duty foil, season them and wrap them up good and place on top of the meat. They come out, just right, not mushy but they are done. I use celery sticks, carrots , halved russets and onion wedges. I also follow America’s test kitchen advice, and don’t bother to brown the meat since it is cooking for a long time under pressure and frankly, I cannot tell the difference, one way or the other. It does, however, save a rather messy step.

  2. The flavor in this pot roast was divine! My difficulty came from my own doing…I sautéed the pot roast in a little flour like I normally do when I place it in the oven. This lead to the burn notices of the instant pot like this first comment stated. It still ended up great after placing it in oven a bit then cutting it into smaller sections and putting it back in the instant pot for 20 mins…I didn’t have any leftovers…it was delicious 😋

  3. I tried this recipe and got the dreaded ‘burned food’ notice. Took the roast out, deglazed, put it all back in and still got burned food notice. Finally, I put the roast and vegetables in the oven, but roast was tough. I cut the roast into pieces and put in the instapot on high pressure for 15 min. The roast was tender, but lots of work. Wonder what I did wrong?

    1. Hi there. I am so sorry you got the burn notice and had a bit of a fail. That must have been really frustrating. Pressure cookers are finicky things and I have found that some are more likely to get the burn notice than others. If this ever happens to you again (with the pot roast recipe or another), add at least an extra cup of broth. I know you mentioned you deglazed the bottom, but not sure how much liquid you used. If you did you 1 cup, increase it to 1 1/2. Also, if your roast is coming out tough, it needs to be cooked longer. I hope this helps. Please feel free to reach out again if you have more questions.