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Instant Pot, Pot Roast Recipe

Instant Pot, Pot Roast is the perfect solution to – what’s for dinner Mom -questions from the kids. On a chilly fall evening, it is quick, easy, moist, tender, and delicious. It will warm up your brood from the inside out. Make plenty, though, because it is also great the next day as a sandwich or quick lunch. 

Back before Instant Pots, a great pot roast dinner took most of the day to properly cook.   Along came Instant Pots – they are really just fancy pressure cookers – and a great pot roast can be ready for dinner in a little over an hour.  Add some Sage Browned Butter Green Beans with Almonds and a few Oven Roasted Potatoes, and dinner is done.  Let’s hear it for the Instant Pot.  



instant pot pot roast

Another SIS (Simple is Smart) Recipe for Pot Roast. 

Why is this recipe so simple? Because it only has 3 ingredients and is cooked in the Instant Pot. Here is the SIS method!!!

Sear the pot roast on all sides in the instant pot. Add a quart of beef broth (homemade is best). If you just happened to run out of your delicious homemade broth, I won’t tell anyone you used purchased broth. In addition to the broth, you need one package of any variety, onion soup mix. Add the broth and soup mix to the meat in the Instant Pot. Put the cover on the Instant Pot and set the pressure to high. Pressure cook on high for 90 minutes, then quick-release the pressure.  

Make a thick, rich, delicious gravy out of the liquid/broth from the pot. Be sure you use a gravy separatorThe separator will let you easily get rid of the fat.  

No need to announce it’s time for dinner with this meal. The kids will show up as soon as you release the pressure from the instant pot – sending that delicious aroma all through the house. 

Instant Pot Pot Roast

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Instant Pot - Pot Roast

Pot Roast in the Instant Pot

Pot Roast in the Instant Pot is ready in less than 2 hours. It is so tender and moist. Serve it with gravy made from the juice in the pot.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: pot roast
Servings: 8
Calories: 336kcal


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  • Instant Pot


  • 1 tbsp vegetable oil
  • 4 lb pot roast
  • 3 cups high-quality beef stock.
  • 1 pkg onion soup mix
  • optional carrots or celery


  • Remove the excess fat from the roast. Season the roast with salt and pepper, and brown it on all sides in 1 tbsp of oil in the instant pot on saute.
  • Add the beef broth and onion soup mix. Also, any (optional) vegetables you want.
  • Turn the lid to lock, set the timer to 90 minutes, and turn the pressure valve to closed.
  • Quick-release the pressure at the end of the 90 minutes.
  • Remove the pot roast and carve. Use the liquid in the Instant Pot to make gravy for the pot roast. The onion soup mix adds salt to the broth so taste before adding salt.



Optional Slow Cooker method:
Season and then brown the pot roast in a skillet.  Deglaze the skillet with the broth and add everything to a slow cooker or crockpot. Add a package of onion soup mix and the optional vegetables;  potatoes, carrots, celery. 
Cook for 8-10 hours on low or 5-6 hours on high. 


Serving: 0.5lb. | Calories: 336kcal | Carbohydrates: 1g | Protein: 51g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 147mg | Sodium: 513mg | Potassium: 802mg | Sugar: 1g | Calcium: 39mg | Iron: 5mg
Tried this recipe?Let us know how it was!

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