Pressure Cooker Pot Roast

Sunday Pot Roast was never a recipe my mom ventured to make when I was growing up. It wasn’t until I met my husband and moved to the States when I was introduced to the traditional Pot Roast dinner (thanks to Ina Garten’s Pot Roast recipe). And since my husband loves it so much, it has become a staple recipe in my house. It’s also a hearty and comforting recipe to share with family and friends during those cold winter months.

But the thing is… it just takes So. Much. Time. Until now!

If you feel the same way and want to figure out how to cook a chuck roast fast, you are in the right place, my friend.

This Instant Pot Pot Roast Recipe can be made in half the time as compared to the traditional Dutch oven method! And it tastes just as hearty and delicious, if not better! So long are the days slaving over the stove to get Sunday dinner on the table.

How To Cook A Roast In A Pressure Cooker

The method for electric pressure cooker pot roast comes together in 3 folds.

First, preheat the pressure cooker by selecting Saute on HIGH and add the vegetable oil. While the oil is heating, season the beef chuck roast with salt and pepper. Add to the Instant Pot and brown the meat for 3-4 minutes on each side. Transfer the meat to a plate and cover with foil (or parchment paper) to keep warm.

Second, add the onion, garlic, broth, and thyme, and give it a stir making sure to scrape the brown bits at the bottom. Put the meat back into the pot and secure the lid. Select Manual, making sure the steam release handle is set to Sealing position, and cook at HIGH pressure for 60 minutes.

When cooking is complete, use natural release for 10 minutes and then quick release the remaining steam. Add in potatoes, carrots, and parsnips, making sure to submerge them in the cooking liquid. Select Manual and cook at HIGH for 10 minutes. When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

Finally, remove the roast and shred it with 2 forks. Place the vegetables on a serving plate and top them off (or place on the side) with shredded beef. If preferred, use a spoon and scrape the excess fat in the leftover juices and use an immersion blender to mix the juices to use as gravy to drizzle on top. Garnish with chopped fresh parsley and serve!

Cooking Times

I found the ideal beef roast pressure cooker time per pound is 20 minutes. I cooked my 3 lb chuck roast recipe for 60 minutes, and it was the most perfect, fall apart chuck roast I’ve ever had!

Pot Roast Variations

Cooking pot roast in a pressure cooker for a traditional Sunday roast is always a hit, but there are a few variations to make it more interesting:

Change up the seasoning: Along with the salt and pepper, add some dried herbs and spices to the surface of the beef roast. Add 1 teaspoon each of dried oregano, rosemary, and thyme for a more savory kick. A few bay leaves added to the cooking liquid add a lovely, slightly aromatic flavor, too!

Blend or strain gravy: I found there are two methods to make the gravy.

How To Make Roast Gravy

• To blend (preferred method): Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, simply use your immersion blender to blend the sauce together, creating an emulsified gravy.
• To strain: Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, strain through a fine-mesh sieve into a saucepan over medium heat and simmer until reduced and slightly thickened, about 10-15 minutes.

What Can I Serve it With

As you can see in the pictures, I served my pressure cooker pot roast recipe with bulgur pilaf. However, you can also serve it with various whole-grain side dishes and/or one of my creative and easy vegetable side dishes (such as Whole Roasted Carrots, Sauteed Asparagus and Mushroom or Garlic Green Beans) or salads (like Asparagus Salad or Butter Lettuce Salad).

Need more inspiration for pot roast sides? Be sure to check out our post on What To Serve with Pot Roast for even more recipe ideas.

Expert Tips & Tricks:

• Want to ensure this quick chuck roast recipe is cooked evenly? Allow the meat to rest on the kitchen counter for 30 minutes before cooking. This helps take the chill off.
• For the best sear, pat the beef chuck roast dry with paper towels prior to seasoning. The dry surface and hot oil give you that extra crispy brown crust, which packs in so much flavor.
• Looking for pot roast with potatoes and carrots? Simply omit the parsnips and replace them with an equal amount of carrots.
• Beef Broth vs. Chicken Broth: As you’ll see in the recipe below, I used chicken broth as the liquid in the recipe. I personally find that my homemade chicken stock produces a lighter pot roast recipe. However, if you prefer beef broth feel free to swap an equal amount of it in place of chicken broth.

• Best Cuts of Beef for Pot Roast: For this easy Instant Pot chuck roast I’ve got some help from this post on TheKitchn. Feel free to refer to the image below for a visual to help you guide through the best cuts to use to make this instant pot roast recipe.
  • Chuck – The top pick for pot roast! It is cut from the shoulder, making it the toughest and most affordable piece of meat. The marbling (aka fat) is outstanding, which makes a fall apart chuck roast. Also called Chuck Roast, Arm Roast, Shoulder Roast, or Cross Rib.
  • Round – Cut from the back leg of the steer, this is actually a tough, but lean cut of meat. Even though lean meat is a good thing on occasion, that’s not what we want for a pot roast. Fat helps the meat breakdown into a more tender dish, giving you that silky, delicious texture. Also called Eye Round Roast, London Broil, or Round Tip Roast.
  • Sirloin – Cut from the back, near the hip bone all the way down to the belly (or flank), it is a bit tougher. Top sirloin is good for steaks and grilling, but it’s the bottom sirloin we are looking for, which is better for roasting. Also called Beef Rump Roast, Bottom Round Roast, Tri-Tip Roast, Ball Tip Roast, or Flap Roast.
  • Brisket – Cut from the breastbone, this is another very tough piece of meat, yet one of the most flavorful. When cooked the right way, it breaks down into a delicious dish. Although popular for BBQ or smoking, it makes a beautiful Sunday roast, too.

• What pressure cooker should I use? I prefer to use my Instant Pot (affiliate link), but any pressure cooker you own will work. Feel free to use your Electric Pressure Cooker, Power Cooker, Presto, Power Cooker XL, or Crock-Pot Express. Just make sure to follow the manufacturer’s cooking technique, as it varies between each brand.

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