This Instant Pot Pot Roast recipe is a simple version of the classic Sunday dinner. This no fluff pot roast recipe is whole 30, paleo, and gluten free. It’s perfect for people with food sensitivities or allergies.
This pot roast instant pot recipe is made with wholesome, minimal ingredients and tastes absolutely delicious. It’s easy to make and packed with flavor.
I love ordering my meat from Butcherbox! Check out this post to read more about it and why I love it!
For this instant pot recipe, I used beef chuck roast. It’s a tender cut and has a great taste. It really lends well to any seasonings you add to it.
Pressure cooking the pot roast tenderizes the meat perfectly. It’s the perfect tool for this healthy dinner. I used an 8 qt Instant Pot, but the 6 qt version will work just as well.
Need more instant pot recipes? Try these Instant Pot Baked Potatoes!
While this recipe is simple and free from ingredients like red wine, tomato paste and Worcestershire sauce, you’d never know it. It tastes phenomenal! You’ll love this instant pot pot roast and potatoes!
Instant Pot Pot Roast – Ingredients
- Beef chuck roast
- Beef broth
- Coconut Aminos (optional)
- Sea salt (can sub kosher salt)
- Ground black pepper
Instant Pot Pot Roast – How To Make
First, generously season both sides of the roast with salt and pepper.
Next, sear both sides of the beef by turning the instant pot to the “saute” function and adding the oil to the inner pot.
Once the oil is heated, place the beef inside and let cook for 2-3 minutes on each side.
Slice the onion into half rings and add it to the pot with the minced garlic, beef broth, chopped rosemary, and coconut aminos.
Turn the valve to sealing, and set the cooking time to 60 minutes on high pressure. The cook time will vary depending on the size of your roast. See the notes section of the recipe for more information.
After the 60 minutes is up, use the quick release to let out the pressure and steam from the instant pot.
*If this is your first time using a pressure cooker, just be careful when releasing the pressure valve. It spits out steam and can burn you if you’re not careful.*
Add in the baby carrots and cubed potatoes. Put the lid on, return the valve to the sealing position, and pressure cook for 10 more minutes.
Let the instant pot naturally release for 10 minutes before turning the valve to the venting position. Once the red pin has dropped, it’s safe to open your instant pot and serve!
Instant Pot Pot Roast – FAQ’s
Q: Can I make a gravy to go with this meal?
A: Absolutely! To make a gravy, add the liquid from the instant pot into a pot. Whisk in 1 tablespoon of tapioca starch or corn starch, and 1 tablespoon of butter (or ghee) for every cup of broth. Bring it to a boil, then reduce it to a simmer until it thickens to your desired consistency. Alternately, you could do this in the instant pot, by removing the meat and veggies, and adding the butter and starch right into the instant pot.
Q: My roast weighs more than what the recipe calls for. Can I still make this recipe?
A: Yes! When making pot roast in the instant pot, just make sure it gets cooked 20 minutes per pound and you’re good to go.
Q: Can I cook a pot roast in the instant pot when it’s frozen?
A: Yes! Just increase the cook time to 30 minutes per pound, instead of 20. It will also need an extra 10 minutes of natural release time after the initial 60 minute cooking phase. So pressure cook it for 95 minutes, natural release for 10, quick release, add the baby carrots and potatoes, pressure cook for 10, natural release for 10, quick release and you’re ready to eat. 🙂
Q: Where is the best place to buy meat for instant pot pot roast?
A: I absolutely love Butcherbox and highly recommend it!
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More main dish recipes to try:
Instant Pot Pot Roast
- 3.5 pounds beef chuck roast
- 2 tablespoons avocado oil (can sub oil of choice)
- 4 cups beef broth
- 1 onion (sliced into 1/4 inch slices)
- 3 cloves garlic (minced)
- 3 sprigs fresh rosemary (finely chopped)
- 2 tablespoons coconut aminos (can sub worcetershire sauce or omit altogether)
- 1 pound baby carrots
- 1 1/2 pounds potatoes (cut into 1 1/2 inch cubes)
- sea salt
- ground pepper
- Pat the roast beef dry with some paper towels, and generously season both sides with salt and pepper.
- Turn the instant pot to the saute setting, and add in the oil.
- Once hot, place the beef inside the pot, and sear both sides for about to 2 minutes each.
- Mince the garlic, finely chop the rosemary, and slice the onions into 1/4 inch half circles.
- Add in the beef broth, onions, garlic, rosemary, and coconut aminos if using and place the lid on the instant pot.
- Set the valve to the "sealing" postion and set the timer to 60 minutes*
- While the roast is cooking, prepare the potatoes by cutting them into 1 1/2 inch cubes.
- When the 60 minutes is up, carefully "quick release" the pressure by carefully moving the valve to the venting position.
- Once the red pin has dropped, remove the lid and add in the baby carrots and chopped poatoes.
- Replace the lid, move the valve to the "sealing" postion, and cook for 10 minutes.
- Let the pot naturally release for 10 minutes before moving the valve to the "venting" position.
- Once the red pin has dropped, it's safe to open and is ready to eat! Add more salt if needed for personal preferance. Enjoy!
Hungry for more? Click a link below see some of my favorite recipes!
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Instant Pot Baked Potatoes
Almond Butter Cups
Balsamic Chicken Drumsticks
Fudgy Paleo Brownies
Paleo Chocolate Chip Cookies With Pecans
Strawberry Banana Valentine’s Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Healthy Lemon Popsicles
Vegan Peanut Butter Banana Ice Cream
Double Chocolate Walnut Cookies