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Easy Pressure Cooker Beef Pot Roast (VIDEO)

I love a good pot roast. However, the biggest problem is it takes several hours to make otherwise the meat would be tough. That was until the Instant Pot and pressure cooker became a regular household appliance in kitchens today.

With the pressure cooker, a tough cut of beef can be cooked to fall-apart tender in an hour and a half. I’m getting hungry just talking about it. Let’s get this roast going!

Pressure cooker pot roast

Ingredient Notes

Chuck Roast: I recommend using a chuck roast that comes from the shoulder of the steer. When selecting a cut of meat, look for one that is well-marbled with fat. This will help keep the meat moist and tender during the cooking process.

Ingredients for pot roast

Substitutions And Variations

  • Seasoning: Use 1 tablespoon of Montreal steak seasoning or your favorite steak seasoning in place of the seasonings.
  • Beef bouillon powder: Use 1 tablespoon of powder in place of one bouillon cube.
  • Add additional vegetables: Hard root vegetables or vegetables that can hold up to the intense heat of pressure cooking without getting mushy will be best.
  • Use large potatoes: Peel the potatoes (optional) and slice them in half or quarters before adding it to the pot.

POT ROAST VIDEO: STEP-BY-STEP

Prefer to watch? Check out my tutorial on how to make this pressure cooker pot roast on YouTube. Subscribe to my channel and hit the notification bell so you’re the first to know when I post a new recipe video.

Natural Release vs Quick Release

Once the pressure cooking is complete, there are two different ways to release the pressure: natural release and quick release. Natural release allows the pressure to come down on its own. This can take between 10 and 20 minutes.

Quick release requires you to manually open the valve on the cooker to allow it to vent to release the pressure. Be careful with this method as hot steam comes out of the vent. Keep your hands clear of the vent.

Which method you choose will depend on the recipe and your personal preference. Natural release is best for dishes that are more delicate, such as stews and soups, as it allows the flavors to meld together and the meat to become more tender.

Quick release is ideal for dishes that require a shorter cooking time, such as vegetables and grains.

How to Make beef pot roast in a pressure cooker

Step 1:

Mix together the seasonings. Sprinkle the seasoning mixture on all sides of the roast.

Step 2:

Add oil to the pressure cooker pot. Place the pressure cooker on the saute setting to get the pot hot.

Once the oil is hot, place the roast in the pot. Brown the roast on each side by allowing it to cook for about 4 minutes on each side.

Step 3:

Remove the roast from the pot so you can deglaze the bottom of the pan. Pour water into the pot and add beef bouillon cubes. Deglaze the pan. Use a wooden spoon to loosen the yummy brown bits that are stuck to the surface.

Step 4:

Lay the roast flat on the bottom of the pot. Quarter the onion and place it around the roast.

Step 5:

Pressure cook the roast for 1 hour and then let it naturally release the pressure for 10 minutes.

Step 6:

While the roast is cooking, peel and cut carrots into 2-inch pieces. Wash the baby potatoes to remove any dirt if they were not already washed when packaged.

Step 7:

Once the pressure cooker has naturally released pressure for 10 minutes, open the quick-release vent just in case the pot remains under pressure. Open the lid.

Add carrots and potatoes and pressure cook for an additional 7 minutes. Make sure the vent is closed.

Step 8:

Open the quick-release vent to lower the pressure. Place the roast and the vegetables on a serving tray. If you choose to serve the roast over mashed potatoes, like in the photo above, check out this recipe for garlic mashed potatoes.

To Make pot roast You Will Need:

  • Pressure cooker: Instant Pot, Ninja, or other pressure cooker brand.

Steph’s Tips

1. Place vegetables in the pot roast at the end of the cooking time. Placing them in the pot at the beginning of the cooking time will cause the vegetables to develop a very mushy texture.

2. I like spooning the seasoned meat juice over the meat and vegetables. If you want gravy, check out this recipe.

Pot Roast Serving Size

The number of people the pot roast will serve depends on the size of the roast and the fat content. Your roast may have fatty pieces you won’t want to eat.

However, you don’t want a very lean roast or you won’t get a tender fall-apart meat.

  • Main Dish: 5-6 servings

What Can I Make With Leftover Pot Roast?

Many times I’m just cooking for two so I have leftovers. I’ve listed a few dishes I make with my leftover pot roast. In fact, I actually make a pot roast just so I can make these recipes. They are so good!

French Dip Sandwiches with Pot Roast

The recipe will be posted soon. Sign up for my newsletter so you can be the first to know once it’s posted.

Pot Roast Tacos

The recipe will be posted soon. Sign up for my newsletter so you can be the first to know once it’s posted.

How To Serve Pot Roast

Once the pressure has been released, it’s time to serve up your delicious pot roast! Here are a few serving suggestions to try:

Pot roast on mashed potatoes
  • Serve with a side of mashed potatoes. I love mashed potatoes and often include this as a side even though I have the baby potatoes. Sometimes I just don’t use baby potatoes.
  • Shred the meat and use it as a filling for sandwiches or wraps. I do this all of the time. My favorite is a French dip with pot roast.
  • Use the leftover liquid to make a gravy to pour over the meat and potatoes. Mix a little cornstarch and water to create a slurry. Add it to simmer meat juices until you achieve your desired thickness.
  • Top with fresh herbs, such as parsley or thyme, for added flavor and presentation.

No matter how you choose to serve it, your pressure cooker pot roast is sure to be a hit!

Frequently Asked Questions

Do I place the vegetables on the top of the roast or on the bottom of the pan?

This is a matter of preference. If you want your vegetables to soak up all that wonderful meat juice, place the vegetables around the roast lying on the bottom of the pan.

However, if you don’t want all of your vegetables in the meat juice or you just don’t have room in the pot, placing the vegetables on top of the roast is fine.

What type of beef is best for a pot roast?

The best type of cut for a pot roast is the chuck roast. A round roast or rump roast can also be used for a pressure cooker pot roast.

How do I thicken the broth for gravy?

Remove the pot roast from the pot. Use a large slotted spoon to remove any large chunks. Set the pressure cooker to the saute setting and allow the meat juices to simmer. Add beef broth if you don’t have at least 2 cups of broth from the meat.

Create a slurry by whisking together 2 tablespoons of cornstarch with approximately 4 tablespoons of water. Add half of the mixture to the pot and continue to whisk to remove lumps and allow the gravy to thicken.

Add more of the slurry mixture for a thicker gravy until you reach your desired consistency.

Storage & Reheating Suggestions

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat by covering with foil and placing in a 350º F oven until heated through. Add a little beef broth to the dish so it doesn’t dry out while warming.
  • For longer storage, you can freeze it in an air-tight container or freezer bag for up to 6 months.

More Great Comfort Foods I love

Tender pot roast with carrots and potatoes

Easy Pressure Cooker Beef Pot Roast

Cooking pot roast in an Instant Pot, Ninja Foodi, or other pressure cooker not only cuts down on the cooking time significantly but also results in a tender flavorful roast.
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Servings: 6
Calories: 574kcal

Equipment

  • 1 pressure cooker

Ingredients

  • 3-4 lb chuck roast (substitute round roast, rump roast, or arm roast)
  • 2 tbsp olive oil (substitute vegetable, avocado, or canola oil)
  • 1 cup water
  • 2 beef bouillon cubes
  • 1 large onion
  • 6 medium carrots
  • 1 1/2 lb baby potatoes
  • 2 tsp parsley, chopped optional
  • 1/2 tsp onion powder

Roast Seasoning

  • 3/4 tsp coarse sea salt
  • 3/4 tsp ground black pepper
  • 3/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp crushed red pepper flakes

Instructions

  • Mix seasonings in a small mixing bowl and then apply it to all sides of the roast.
  • Place the pressure cooker on the saute setting. Add in the oil and allow it to get hot. Brown the roast for 4 min on each side or until it forms a brown crust.
  • Remove the roast from the pot. Add the water and bouillon cubes to the pot. Using a wooden spoon, stir the liquid and loosen the brown bits on the bottom of the pot to deglaze it.
  • Place the roast in the center of the pot. Cut the onion into about 6-8 wedges and place it around the roast.
  • Pressure cook for 1 hour. Let it naturally release pressure for 10 minutes.
  • Peel and cut carrots into 2-inch pieces. Wash the potatoes.
  • Open the quick-release vent to lower the pressure before removing the lid just in case it remains under pressure after letting it naturally release the pressure. Add potatoes and carrots to the pot. Pressure cook for 7 minutes.
  • Open the quick-release vent. The roast is ready to eat. Place on a serving dish to serve.

Notes

  • Nutrition information based on a 3 lb roast. (information can vary based on the quality of meat and ingredient variations).
  • Wait to pressure cook vegetables until the end of the cooking time otherwise, you’ll end up with mushy vegetables.
  • The vegetables can be placed around or on top of the roast.

Nutrition

Calories: 574kcal | Carbohydrates: 28g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 848mg | Potassium: 1471mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10290IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 6mg
Nutrition Disclaimer
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