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Instant Pot Pot Roast

Sarah K: "Great! I doubled the liquid to 4 cups broth for m…" Read More
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Instant Pot Pot Roast

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  • 3 lb. chuck roast
  • salt
  • pepper
  • 1 Tbsp. olive oil
  • 2 cups beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 onion (large, quartered)
  • 1 lb. baby red potatoes (whole, about 10-12)
  • 8 large carrots (cut in 2 inch pieces)
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    NutritionView More

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    Calories680Calories from Fat390
    Total Fat43g66%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat390
    Total Carbohydrate25g8%
    Dietary Fiber5g20%
    Vitamin A320%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Sarah K 6 months ago
    Great! I doubled the liquid to 4 cups broth for my 8quart instant pot and added 15 minutes cooking time for altitude (I’m at 7000 feet) — turned out perfectly!
    Reviewer Profile Image
    Mikayla W. a year ago
    taste really good and simple to do
    Reviewer Profile Image
    Beth Hoogland a year ago
    Banner appeared before I made the recipe … stay tuned
    Reviewer Profile Image
    Colin G. a year ago
    very basic recipe but delicious, I add more herbs and more potatoes but this is a great recipe to build your own off of.
    Reviewer Profile Image
    Julianne Singer a year ago
    The vegetables for this weren’t too good so I decided to cut them out for my second recipe and go with oven roasted WONDERFUL recipe
    Reviewer Profile Image
    Jenn S. a year ago
    Came out well, I did however add a lipton onion mushrrom soup/dip mix to my broth. Id say that without the additional flavoring, it could have turned out bland. cook time in the insta pot was accurate, roast came out super tender and moist.
    Reviewer Profile Image
    Jason Miller 2 years ago
    Great and easy to make. Added garlic and herbs de province.
    Reviewer Profile Image
    Tricia Hubley 2 years ago
    needs more seasoning
    Reviewer Profile Image
    cindy szutka 2 years ago
    OMG..... I have never made restaurant pot roast every, till know will be making it again
    Reviewer Profile Image
    Christiana Diulio 2 years ago
    Super juicy meat, beautifully seasoned!
    Reviewer Profile Image
    Kenneth Larabee 2 years ago
    very good.easy and quick
    Reviewer Profile Image
    Michell U. 2 years ago
    Perfection! Family loved it!
    Reviewer Profile Image
    Rachel Foster 2 years ago
    This is the easiest pot roast recipe I have found! It was delicious and the most tender meat I’ve made in an instant pot. Highly recommend adding the flour at the end for the gravy consistency!
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    Txtmblwd 2 years ago
    Awesome! I added my own rub to each side before browning and it was super! 👍🏻👍🏻
    Reviewer Profile Image
    Cheyenne 2 years ago
    I cooked this in the slow cooker on high for 4 hours instead of an instant pot, it’s simple and very tasty. I liked the flavor the fresh rosemary brought.
    Reviewer Profile Image
    Seth 2 years ago
    Overall, quite good. I’d prefer more herbs and flavor so perhaps I’ll season the meat more, and/or add some garlic next time. The carrots also became quite mushy. Not sure how to prevent that. The gravy was quite excellent. Made some cornbread to go with it, which was a great substitute for the biscuits I had originally planned.
    Reviewer Profile Image
    Chris Velasquez 2 years ago
    Great recipe!! Fast and simple, roast is nice and tender
    Reviewer Profile Image
    Emily 2 years ago
    Pretty good! i used more rosemary than recommended
    Reviewer Profile Image
    Carson 2 years ago
    The flavor it did have was good but the meat was dry, followed cook times and release directions.
    Reviewer Profile Image
    Healthy Dishes 2 years ago
    It turned out well not to complicated
    Reviewer Profile Image
    Mallory G. 2 years ago
    I followed this recipe exactly as it was written. The pot roast turned out dry and tough, and I do not recommend you make this dish for yourself or your family; only make this recipe if you’re in a college dorm room or on a camping trip and space is limited. Pressure cookers aren’t meant to cook post roasts. I will from now on only cook chicken breast (for tacos), rice, mashed potatoes, and other meals that do well in a pressure cooker.
    Reviewer Profile Image
    Go Away 2 years ago
    Won’t be eating until later, but it came together quickly and easily, and didn’t rely on tomatoes, which is a nice change.
    Reviewer Profile Image
    Joshua Watros 2 years ago
    Came out great added onion soup mix also
    Reviewer Profile Image
    Jennifer Daniels 2 years ago
    Super easy - I pricked the meat with a knife before seasoning with S&P and a garlic herb blend, then seared it. I subbed red wine for the beef stock - we were camping, so I didn't have fresh herbs, subbed dried thyme, 1 bay leaf, and dried basil. Instead of whole carrots, I used 1/2 a Costco bag of the baby carrots. Was met with rave reviews.
    Reviewer Profile Image
    Chad 2 years ago
    Turned out very tender, but needed more seasoning. Potato’s & carrots were just right.
    Reviewer Profile Image
    Leslie 2 years ago
    Loved this! Very easy and good.
    Reviewer Profile Image
    April 2 years ago
    Will definitely make again!
    Reviewer Profile Image
    Amanda Newman 2 years ago
    turned out great! we just mashed the potatoes- they were super tender and had liquid in them so they mashed easily. we made the gravy.
    Reviewer Profile Image
    Sarah Fannon 2 years ago
    it turned out really well! a tip tho would be to end it a little earlier (like 45 min to 1 hour) that way it's still moist)
    Reviewer Profile Image
    Barb 2 years ago
    Amazing! Modified by also adding onion soup mix and adding the veggies for 10 minutes.