Instant Pot Pot Roast & Potatoes

How long does it take to cook a roast in an Instant Pot?

What would normally take hours in the oven takes only one hour in the Instant Pot and you can cook everything at once—and even sear it, too!

Depending on the size of your roast, it will take about 45 minutes to an hour to roast. If the roast is frozen, plan to add another 20 to 30 minutes to the total time. If you have the time, follow the manufacturer's instructions for a natural release, rather than a quick release. The slower change in pressure will help ensure the meat is tender enough to shred.

Is it worth searing the pot roast or can I skip that step?

We're always on Team Sear: The extra step will develop a nice crust on your meat and seriously boost flavor as it slow cooks.

How can I make sure my veggies don't get soggy?

We like to keep the chunks of potatoes and carrots relatively thick to avoid mushiness. Generally speaking however, the pot will be kinda crowded, which will slow down the cooking of the vegetables in the Instant Pot. 

What's the best type of wine to use for this pot roast?

White or red wine works for pot roast; just make sure it's on the drier side. 

Looking for more Instant Pot recipes? Check out some of our favorites. 

Have you made this yet? Let us know how it went in the comments below!  

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Cal/Serv: 522
Yields: 8 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 30 mins
3 lb.

chuck roast 

Kosher salt 

Freshly ground black pepper

1 tbsp.

extra-virgin olive oil


onion, chopped


cloves garlic, minced

2 tsp.

chopped rosemary

1 tsp.

chopped thyme 

3 tbsp.

tomato paste 

2 tbsp.

all-purpose flour

1/2 c.

red wine

3 c.

low-sodium beef broth 

1 tbsp.

Worcestershire sauce

1 lb.

baby potatoes, halved


medium carrots, peeled and sliced on the bias into thick chunks

  1. Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 minutes, and heat oil. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes. 
  2. Add broth, Worcestershire sauce, potatoes, and carrots, 1 tablespoon salt, and a generous amount of freshly ground black pepper. Place beef on top of mixture. Lock lid and set to pressure cook on high for 1 hour. 
  3. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at 10 minutes. 
  4. Slice roast against grain and serve with drippings.

Nutrition (per serving): 522 calories, 35 g protein, 19 g carbohydrates,2  g fiber, 3 g sugar, 33 g fat, 13 g saturated fat, 443 mg sodium

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Parker Feierbach

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