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Instant pot pot roast in a palte with potatoes and carrots

Pressure Cooker Pot Roast

Pressure Cooker Pot Roast is the quickest way to get one of the most comforting dishes in existence on your table. Always a crowd pleaser, this tender roast falls apart in your mouth and tastes like it’s been slow cooking for HOURS.
Course Main Course, Meats
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 356kcal
Author Natalya Drozhzhin


  • 4 lb beef Roast (Chuck Roast)
  • 3 large carrots
  • 1 large onion
  • 1 tbsp oil
  • 1 tbsp salt adjust to taste
  • 1 tbsp pepper adjust to taste
  • 2 cups beef broth
  • 1 tbsp fresh parsley (for garnish)


  • Season beef generously on all sides with salt and pepper.
    Seasoned beef roast
  • Preheat your Pressure Cooker on the sautee setting. Saute beef on all sides until you get a nice golden brown crust.
    Browning beef inside an instant pot
  • Remove beef from the Pressure Cooker and set aside. Add chopped onion and carrots to the pot. Saute until they turn golden brown. Pour beef broth into the pot.
    Instant pot with veggies and browned beef next to it
  • Place beef back into the pot. Turn the setting on manual for 60 minutes.
    Instant pot with beef and onions
  • Once the hour is up, allow the Pressure Cooker to naturally release pressure for 10 minutes. Being careful not to burn yourself, turn the valve to the “venting” setting and release the remaining pressure from the pot. I like to use a kitchen towel to do this to be extra safe.
    Beef inside an instant pot
  • Serve beef with your favorite vegetables or a salad. And whatever you do, don’t get rid of the liquid! You can use it for gravy.


Calories: 356kcal | Carbohydrates: 3g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 1037mg | Potassium: 711mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3113IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg