Whether you are a pressure cooker pro or just getting started, this Pressure Cooker Pot Roast recipe is fool-proof and delicious!
Break out your pressure cooker my friends, because this Pressure Cooker Pot Roast recipe is about to be your new weeknight go-to! Surprisingly, you can whip up this hearty dinner of beef roast, potatoes, and carrots in just minutes.
With all the classic flavors of your favorite crock pot recipes or Dutch Oven Pot Roast in literally a fraction of the time, you will be sad you haven’t cooked this sooner. Cooking pot roast in a pressure cooker is the best way to ensure your roast comes out crazy moist and falls apart on your plate.
PRESSURE COOKER POT ROAST
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I jumped on the bandwagon a few years ago after buying my Instant Pot. Since then, I have been recruiting friends, family, and just about everyone I meet! A lot of my friends held off on purchasing one because they already owned a crock pot. But you guys, pressure cooking is a whole new level of kitchen freedom!
Once you get the hang of it and find some recipes your family loves, I promise you it will never leave your kitchen counter. If you are new to the pressure cooker game, these instant pot recipes are a great place to start!
When I was growing up, I remember my mom would always make a Sunday pot roast dinner. She would put the roast in the oven before church. Then we would always come home to the house smelling great and have the perfect family meal come dinner time.
Meals with memories are so nostalgic. So naturally, I love serving my family a good pot roast. This electric pressure cooker pot roast has an updated cooking method. However, it is just as comforting and delicious as the traditional Sunday supper I had as a kid.
HOW TO COOK PRESSURE COOKER POT ROAST
- Get out your pressure cooker and set it to sauté. Add 2 tablespoons of butter and let it melt.
- Season the roast with garlic salt and pepper and add it to your hot pressure cooker.
- Sear the roast on both sides and remove it to a plate and set aside.
- Keep your pressure cooker on sauté and add one cup of water and 1 tablespoon of Better Than Bouillon Beef Base to create a broth. Stir until combined, making sure to scrape up and incorporate any leftover brown bits on the bottom from searing your roast.
- Turn the pressure cooker off of sauté and add the roast back to the pot.
- Add in your chopped and washed potatoes, baby carrots, and top it all with your onion soup mix.
- Cover your pressure cooker with the lid, lock it in place, and move the pressure valve to seal.
- Cook on High Pressure (Manual) for 90 minutes.
- Once the cooking time is up, allow for natural pressure release for 10 minutes. Then quick release any remaining pressure.
- Remove roast from the pot and cut the roast into slices or shred. Then use a slotted spoon to remove the veggies. You can serve the pot roast, potatoes, and carrots family-style or plate individually. I like to sprinkle some chopped parsley on top too for a little color.
I usually spoon some of the pan juices over the roast and veggies. You could easily turn your Instant Pot to saute and make a quick gravy by adding some butter and cornstarch slurry (made in a small bowl).
Roasts come together so quickly in the Instant Pot. Getting the slow-cooked taste I love with such little prep time and far less cooking time is a gift. This is truly a one-pot meal that will have everyone asking for seconds.
HOW LONG DOES IT TAKE TO COOK MEAT IN A PRESSURE COOKER
- Chicken: Maybe my favorite thing about pressure cookers is the time-saving benefit. I am one of those people who often forget to take the meat out of the freezer to defrost. My Instant Pot has saved me on multiple occasions from inevitably ordering take-out!
You can cook Instant Pot Chicken Breast straight from the freezer in 12 minutes. Whether your end result is shredded chicken tacos, chicken sliders, or simply seasoned breasts, your Instant Pot has got you covered.
- Pork: The general rule of thumb for pork is about 15-20 minutes of cooking time per pound of meat. The longer you cook the pork, the more it will tend to shred and be fall apart tender. Pork is a little bit more forgiving if you cook it a little too long, unlike beef which tends to harden. It also takes on flavors and seasoning like no other meat so your end result is always amazing!
- Beef: Of course you will always want to check specific cooking instructions for your meat based on the weight, cut of meat, and whether or not it is fresh or frozen. You will also want to check to be sure you are adding the correct amount of liquid. Generally speaking, beef roast will cook for 15-25 minutes per pound of meat depending on the size of your chunks. Ground beef will cook for 6-20 minutes depending on whether it is frozen or not.
CAN YOU OVERCOOK A ROAST IN A PRESSURE COOKER
Yes! It is possible to overcook a pot roast in the pressure cooker.
More than anything, you will dry out your roast if you cook it for too long. Most of the beef flavor will run out into the sauce. On one hand, your sauce may be super flavorful, but your meat could be dry. You can always consult the Instant Pot website for their official cooking recommendations.
My best suggestion is if you are unsure, always opt to cook something for the shorter options between the cooking times listed. You can always cook something for longer if needed, but you can never un-cook it.
TRY THESE OTHER PRESSURE COOKER RECIPES!
- Pressure Cooker Whole Chicken
- Instant Pot Chicken Chili
- Pressure Cooker Split Pea Soup
- Pressure Cooker Lemon Chicken
- 25 Recipe to Get You Started with Your Pressure Cooker
- More dinner recipes…
TOOLS USED TO MAKE THIS PRESSURE COOKER POT ROAST RECIPE
Instant Pot: This is the best thing I have put on my countertop! It is a pressure cooker, slow cooker, and rice maker all in one!
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
Ladle: The best part of any pot roast is the delicious broth base on the bottom so you need this ladle in your life to scoop up all that flavor!
*This post originally posted on 05/21/2018.
- 2 tablespoons butter
- 2 pound chuck roast (or bottom round roast)
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 pound Yukon gold potatoes washed and halved or quartered (depending on size)
- 1 pound baby carrots
- 2 ounces dry onion soup mix
- 1 teaspoon Better Than Bouillon beef base
- 1 cup water
- Fresh parsley chopped
- Set your pressure cooker to saute and add 2 tablespoons of butter.
- Once pressure cooker is hot and butter is melted, season your roast with garlic salt, and pepper. Place roast into the pot and sear roast on both sides.
- Once the roast is seared, remove it from the pot and set it aside on a plate.
- Keep the pressure cooker on saute, and add one cup of water and 1 teaspoon of Better Than Bouillon beef base. Stir until combined, scraping up any brown bits on the bottom of the pot.
- Turn the pressure cooker off. Add the roast back to the pot along with your potatoes and baby carrots. Sprinkle onion soup mix all over the top.
- Lock lid of pressure cooker in place. Move pressure valve to sealing. Set Instant Pot to high pressure (Manual) for 90 minutes.
- Once the 90 minutes is up, let pressure cooker natural release for 10 minutes. Then quick release any remaining pressure.
- Remove roast from pot and transfer to a cutting board. Use two forks to shred the roast, or a serrated knife to cut it into slices. Transfer to dinner plates or a serving platter.
- Remove potatoes and carrots from pressure cooker using a slotted spoon. Plate with pot roast. Spoon some of the pan juices over the roast and veggies. Sprinkle with chopped parsley for garnish, if desired.*If you like, use the pot juices to make a gravy right in the pressure cooker using the saute setting, some butter, and cornstarch slurry.