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Pot Roast on a white plate next to a small pitcher of gravy and pressure cooker

Instant Pot Simple Pot Roast

Tender, juicy pot roast for Sunday dinner, or any time you want a simple, yet heart and comforting meal. Cooked in your Instant Pot electric Pressure cooker, this pot roast is done in a little over an hour and a half!

Course Dinner
Cuisine American
Keyword pressure cooker pot roast recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
NPR 15 minutes
Total Time 2 hours 5 minutes
Servings 6 1/3 lb servings
Calories 427 kcal
Author Sandy Clifton

Ingredients

  • 2-3 lbs Chuck Roast, cut in two equal pieces
  • 1 1/2 tsp Kosher Salt (or any coarse salt) divided
  • 1/2 tsp Black Pepper
  • 2 tsp Steak Seasoning (Montreal, etc.)
  • 2 Tbsp Vegetable Oil
  • 1 cup Beef or Chicken Broth
  • 1/2 cup V8 Juice
  • 1 tsp Liquid Smoke (this will not make it too smoky, only add some flavor)
  • 1 Tbsp Worcestershire Sauce
  • 2 tsp Garlic Powder
  • 1 Yellow Onion, chopped in 2" pieces
  • 1 Bay Leaf
  • 5 Sprigs of Thyme (or 1 tsp dried)
  • 3 Large Carrots cut in thirds (or large chunks)
  • 3 Ribs of Celery, cut in large pieces
  • 5 or 6 Small Potatoes (leave whole)

For Gravy

  • 1/3 cup All Purpose Flour
  • 4 Tbsp Butter
  • 1 Pinch of Salt (or to taste)

Instructions

  1. Season both sides of the roast with 1 tsp salt, the pepper, and steak seasoning. Set aside.

  2. Set Instant Pot to Sauté mode. When the display reads "Hot" add the vegetable oil.

  3. Place the roast into the pot and let it brown for 8 minutes. Then flip it and brown on the other side for 8 minutes. Try to brown the edges, too (It is important to let it brown for the full 8 minutes without moving it before flipping it over). This step not only improves the flavor, but reduces the pressure cooking time.

  4. While the roast is browning, prepare your vegetables and the sauce.

  5. Mix the broth, V8 juice, Worcestershire, and liquid smoke together. Then stir in the garlic powder and the remaining 1/2 tsp of salt. Set aside.

  6. Remove roast and set on a plate.

  7. Add the onion and cook for a couple of minutes, stirring frequently.

  8. Pour in the broth mixture. Stir, scraping up the brown bits from the bottom of the pot.

  9. Add the bay leaf and thyme. Let contents come to a simmer.

  10. Put the roast back in the pot.

  11. Add the celery, carrots, and potatoes** (See note if you want firmer vegetables).

  12. Close the lid and set the steam release knob to the Sealing position.

  13. Press the Cancel/Keep Warm button to cancel the Sauté mode.

  14. Press Manual (or Pressure Cook) and use the + or - buttons to set the time to 60 minutes - for a 2 to 3 lb roast. High Pressure. (if your roast is more than 2" thick, add 15 minutes).

    It can take the pot several minutes to get to pressure. That's normal.

  15. When the cook cycle ends, let the pot naturally release the pressure for 15- 20 minutes. Then manually release any remaining steam.

  16. When the pin in the lid drops, open the lid facing it away from your face. Turn off the Instant Pot.

  17. Remove the roast and vegetables to a platter to rest while you make the gravy. It is fine to leave the onions in the liquid.

  18. If your roast is not as tender as you'd like, put it back in for 15 minutes. Keep the veggies in a covered dish.

Make the Gravy

  1. Press the Sauté (or browning button on other brands) button.

  2. Put the flour and butter in a microwave safe dish. Microwave for about 20 seconds. Stir well, until combined.

  3. When the liquid in the pot starts to simmer, add the butter/flour mixture and stir well, until it starts to thicken.

  4. When gravy is thickened, turn off the Instant Pot and taste the gravy. Adjust salt, if desired.

  5. Serve the pot roast and vegetables. Pour gravy over as desired.

Recipe Notes

**If you want your vegetables firmer (they come out pretty soft, but we like them that way), add them after the roast is done, before you make the gravy.

 

Remove roast to a platter and cover with foil to keep warm. Add the veggies and cook for 5 minutes high pressure, and quick release the pressure when done. Remove to a platter with the resting roast and continue with making the gravy.

Updated 1/18