Instant Pot Pot Roast: An easy dump and cook recipe in the pressure cooker, using chuck roast, arm roast, or any type of beef roast that you like!
Instant Pot Pot Roast
For years I’ve cooked roasts in the slow cooker but knew that once I had an Instant Pot, the way that I cook a roast may change forever. And with the juiciness, quickness, and deliciousness that came out of this cooking process… I think it did just change forever.
Did you just buy an Instant Pot? See the video from when I unboxed mine and learned how to use it to get a helpful walk-through.
Today I’m sharing this crazy good pot roast recipe with you that I came up with the other day, after raiding the pantry.
Pot Roast Ingredients
Every year, we are incredibly blessed to get a freezer full of farm-raised beef from my parent’s farm. So when I’m feeling a meaty and hearty dinner, I’ll tend to reach for one of the frozen roasts.
You can definitely make this recipe using a roast that isn’t frozen, and I’ve given those cooking times for it below as well.
Now, for this recipe, you can use just about any beef roast, and honestly… using this recipe for other types of meat should be pretty tasty too! Types of meat like:
In this recipe, the Italian dressing, ranch seasoning, butter, salt, and stock, create a delicious blend of juices that can be turned in to a gravy to serve on top of the roast and/or other side dishes.
Tip: To help pull the roast out of the instant pot when it’s finished cooking, you may want to use the trivet, and put that in the bottom before you add all of the ingredients. This way the roast can be pulled out much easier than trying to pull it out and having it all fall apart because it’s SOOO tender!
Roast in the Instant Pot
What I REALLY love about this recipe, (and almost all Instant Pot recipes) is that the ingredients can all be put in at once, and the Instant Pot is going to do the rest for you. No babysitting, no stirring, no nothing.
Unless you want gravy, and then there’s another little step, but with very little work.
Pot Roast Cook Time
For a frozen, 3lb roast, pressure the roast and ingredients on “high” pressure for 90 minutes.
If it isn’t frozen, the roast should be fully cooked at around 45-50 minutes. (Making sure your roast reaches and the internal temperature of 145 degrees.)
Now after you’ve grabbed a bite of that roast and have soaked in the juicy flavor, it’s time to make the gravy. But only if you want to!
Feel free to serve up this roast just as it is, or to serve with additional condiments like:
- ketchup (a kid favorite)
- horseradish (a mom and dad favorite)
- garlic butter
- blue cheese or ranch dressing
Pot Roast Gravy
If you’re not a fan of using the juices from the cooking process, using a gravy packet or making your own homemade gravy is great too!
But if you ARE a fan of using the juices to create a gravy, you’ll need:
- cold water
to make a roux.
In a small bowl, mix equal amounts of cold water and flour and combine. (I used 3 tablespoons of each.)
Note: You may need more/less depending on the amount of juices you have, or how thick/thin you prefer your gravy.
Add Flour-Water Mixture to Drippings:
On the Instant Pot, turn on “saute” and once the juices are heated through, and almost to a boil. (This shouldn’t take long since the roast just finished cooking.)
Slowly add roux while stirring.
Stir until thickened to a gravy and shut off Instant Pot so the gravy does not burn/scorch.
Other Recipes You’ll Love:
The recipes you’ll find here on the blog are always easy to make and use everyday ingredients. Cooking doesn’t have to be difficult to be delicious.
Here are a few recipes you’ll love if you love this one…
Instant Pot Pot Roast
- 3 lb. frozen beef roast if thawed, reduce cook time
- 1 cup broth beef, chicken, or veggie will work!
- 1 packet ranch dressing or dips seasoning mix
- 16 oz bottle of Italian dressing
- 1 stick butter stick
- salt to taste
- pepper to taste
- 3 tbsp cold water
- 3 tbsp flour
- juices from roast drippings
Pour broth in to pressure cooker pot, add roast and top with dressing, seasonings and stick of butter.
Place lid on and cook on high pressure for 90 minutes.
Reduce the cook time if roast is thawed, for around 45-50 minutes.
Naturally or quick release the pressure.
Remove meat juices, on to platter or serving dish.
If making gravy:
In a small bowl, mix together cold water and flour. Stir until there are no lumps.
Leave juices in the pot and turn the "saute" setting on.
Once meat juices are heated through and almost boiling (don't forget to stir so it doesn't burn) slowly add in and stir in the roux (flour and water mixture).
Stir and cook until juices thicken to a gravy.
If it does not thicken to a gravy after a couple of minutes, try adding more of a roux. You could have more juices than I did.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.