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    Home » Recipes » Instant Pot

    Instant Pot Pot Roast

    By: Jessica · Posted: Oct 28, 2018 · Updated: Oct 15, 2024 · This post may contain affiliate links. Please read my disclosure policy.

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    Jump to Recipe 94 comments
    4.75 from 188 votes

    Instant Pot Pot Roast: An easy dump-and-cook recipe in the pressure cooker, using chuck roast or arm roast. It’s a hearty dish that’s perfect for a Sunday dinner, much like our beef stew recipe, which also uses chuck roast!

    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 for an easy dinner recipe.

    Instant Pot Pot Roast Ingredients - How to Make pot roast

    Pot Roast Ingredients

    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:

    • Chicken
    • Deer
    • Pork

    Other Ingredients:

    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!

    Pot Roast Recipe Butter, italian seasoning, ranch dressing mix, butter, broth

    How to Make 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

    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.)

    Allow the Instant Pot to naturally release its pressure.

    Instant Pot Pot Roast Recipe

    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)
    • A-1
    • garlic butter
    • blue cheese or ranch dressing
    Pot Roast

    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
    • flour

    This will thicken it to give it the gravy consistency!

    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 water/flour mixture while stirring.

    Stir until thickened to gravy and shut off Instant Pot so the gravy does not burn/scorch.

    Instant Pot Pot Roast

    Salads to Serve with Pot Roast:

    If you need a side dish to serve with your Instant Pot Pot Roast, here are my favorite salads to serve alongside!

    Best Side Salad Recipe

    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. If you’re a fan of pot roast recipes, I think you’re also going to love this Dutch oven pot roast!

    Or, if you want to keep the Instant Pot recipes theme going, this Instant Pot Polenta is ranking right up there these days. Plus, this Instant Pot Pork Butt is easy to make and perfect to eat on like this roast for a few days.

    Here are a few other recipes you’ll love if you love this one…

    • Baked BBQ Pork Steaks
    • Cheeseburger Macaroni in the Instant Pot
    • Slow Cooker BBQ Pork Steaks

    Recipe

    Instant Pot Pot Roast

    Jessica Burgess
    Instant Pot Pot Roast: An easy dump and cook recipe in the pressure cooker, using chuck roast, or arm roast.
    4.75 from 188 votes
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 32 minutes mins
    Course Main Course
    Cuisine American
    Servings 5 servings
    Calories 903 kcal

    Video

    Equipment

    • Pressure Cooker

    Ingredients

    • 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

    Optional Gravy

    • 3 tablespoon cold water
    • 3 tablespoon flour
    • juices from roast drippings

    Instructions
     

    • Place the trivet inside of the inner pot, and 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 release the pressure.
    • Remove meat, and place 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 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 flour mixture. You could have more juices than I did.

    Notes

    You can also make this recipe if you do not have a frozen roast. If your roast is thawed, cook for only 45-50 minutes instead!

    Nutrition

    Serving: 1serving | Calories: 903kcal | Carbohydrates: 18g | Protein: 53g | Fat: 68g | Saturated Fat: 28g | Cholesterol: 236mg | Sodium: 1891mg | Potassium: 979mg | Sugar: 10g | Vitamin A: 735IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 6.1mg

    Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keywords instant pot pot roast, pot roast recipe, slow cooker
    Tried this recipe?Let us know how it was!

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      4.75 from 188 votes (164 ratings without comment)

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    1. Sheila Ellingson says

      March 24, 2024 at 5:02 pm

      5 stars
      Made it without the Italian dressing. I didn’t have any. It was delicious!

      Reply
      • Jessica says

        April 07, 2024 at 3:27 pm

        Oh that is SO great to know! Perfect for someone else that may not have any on hand too. Thank you for sharing!

        Reply
    2. Christy says

      November 17, 2023 at 6:54 pm

      5 stars
      Made this with a wagyu roast and it was fantastic! I did have to cook it longer for the meat to tenderize but the flavor was amazing. Thank you for the recipe!

      Reply
      • Jessica says

        November 19, 2023 at 12:52 pm

        Yay! That’s so exciting Christy! I’m thrilled that you liked this pot roast recipe too. Thank you for sharing!

        Reply
    3. CJ Jenkins says

      September 17, 2023 at 2:37 pm

      5 stars
      This is ALWAYS my go to!!!! Sometimes I’ll switch up the seasonings depending on my mood but it’s always a hit. Seriously LOVE, LOVE, LOVE!!!!!! I use cornstarch as my thickening agent and it works just fine.

      Reply
      • Jessica says

        September 18, 2023 at 6:38 am

        This is so great to hear about the pot roast CJ! Thank you so much for taking the time to leave a review. 🙂

        Reply
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