If you want a hearty family meal that doesn’t take all day, try this flavorful Pressure Cooker Pot Roast. Made in an Instant Pot or any electric pressure cooker, it’s fast to prep and turns out juicy and fall-apart tender.
This Pressure Cooker Pot Roast is a great weeknight or weekend dinner when your family is craving beef. Compared with the oven method, the pressure cooker is much faster and still delivers tender beef that flakes apart. Add potatoes and carrots for a complete one-pot meal, and finish with a simple gravy made from the cooking juices. It’s an easy, satisfying dish that will probably become a favorite.
A few tips for a stress-free Pressure Cooker Pot Roast:
- Trim and cut a 3-pound chuck roast into chunks so it cooks faster and has more surface area to brown.
- Choose a leaner chuck roast when possible; the pressure cooker tenderizes it well.
- Add whole potatoes and large baby carrots at the start so everything finishes together.
- After cooking, use the sauté function and whisk in cornstarch to thicken the juices into a rich gravy.
What you need for this recipe
- An Instant Pot or another electric pressure cooker
- 3-pound chuck roast
- Baby carrots and baby red potatoes
- Your favorite seasoning blend (use whatever you like to flavor the roast)
Do you plan to keep using your slow cooker as the weather warms, or will you switch to more Instant Pot/pressure cooker meals? Leave a comment and share what you’ll be making this season.
Pressure Cooker Pot Roast
Jennifer Draper
Pin Recipe
Save
15 minutes mins
1 hour hr
1 hr 15 mins
8
Ingredients
- 3 pound chuck roast
- 1 tablespoon olive oil
- 1 tablespoon seasoning blend (to taste)
- 1 1/2 pounds baby red potatoes
- 8 oz baby carrots
- 2 cups beef broth
- 2 teaspoons cornstarch
Instructions
-
Cut the chuck roast into six pieces and coat each piece with your seasoning blend.
-
Set the pressure cooker to Sauté, add the olive oil, and brown the roast pieces in batches.
-
Sear about 5 minutes per side until well browned.
-
Add the carrots, potatoes, and beef broth to the pot.
-
Cover and set the pressure cooker to high manual pressure for 45 minutes, following your manufacturer’s instructions.
-
Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
-
Remove the beef and vegetables to a serving dish and switch the pot to Sauté.
-
Whisk the cornstarch with a little water until smooth, then stir it into the hot cooking liquid.
-
Simmer until the liquid thickens into a gravy. Serve hot over the beef and vegetables.
Notes
A few more tips for the best pot roast:
- Use large baby carrots rather than petite ones to avoid them overcooking.
- If you prefer firmer carrots, cook the roast without them for 35 minutes, natural release 10 minutes, then add carrots and pressure-cook 10 more minutes.
- Feel free to use any seasoning blend you enjoy to customize the flavor.
Tried this recipe?
Mention @slowcookergourmet or tag #slowcookergourmet when you share your photos.
Important nutritional disclaimer
Save