Instant Pot Pot Roast is a fast and delicious homestyle dinner recipe that’s ready in about an hour with an Instant Pot or eight hours with a slow cooker. Loaded with carrot, potatoes, celery!
instant pot pot roast
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Even though we experienced a few spring-like days last week, this morning’s chilly wind assures me that winter is going to hang in there a little while longer. And when it’s cold, is there anything more comforting than pot roast? Pot Roast is one of my all-time favorite dishes, on my 18th birthday my mom had to hunt down a dutch oven so she could make it for me.
But we don’t always have time to watch it bake in a dutch oven and we’re not always prepared enough to be able to pop the ingredients in a slow cooker in time for dinner six to eight hours later. So when I got my Instant Pot, it was a game-changer! How many of you have heard of Instant Pots? The seemed to have become all the rage since early last fall and in the beginning, I thought they were going to become another passing fad, so I held off on buying one.
How many of you have heard of Instant Pots? The seemed to have become all the rage since early last fall and in the beginning, I thought they were going to become another passing fad, so I held off on buying one. And Instant Pot is an electronic, programmable pressure cooker, that is easier and safer than the ones you see people throwing across the kitchen in Top Chef.
But months later, all of my friends are still raving and Instant Pot recipes are all over my facebook feed, so I caved, and I bought one. And I LOVE it! So of course, the first thing I was going to make in it was my traditional Pot Roast! I am so impressed with this machine! It cooked my pot roast to perfection in about an hour, way better than the four to eight hours it takes in a Dutch oven or slow cooker!
A just look how tender that meat is! In just over an hour, the roast is nearly falling apart. If you’re gentle, you can remove it from the pot to slice if you’d prefer, but the way I love it most is tearing it apart in the pot and swirling it together with the vegetables and delicious gravy for a hearty bowl of comfort food. Don’t forget the dinner rolls to sop up all that extra sauce with when you get to the bottom of the bowl!
This recipe makes enough for at least eight adults, for Matt and I, we love making it once a month and having leftovers all week long! The best part is that it’s all made right in the Instant Pot, no extra dishes aside from tongs and spoon and the dishes you serve it in. I guess you’ll probably use a knife and cutting board to dice the vegetables, but you get the idea. It’s an EASY dinner!
Instant Pot Pot Roast is a fast and delicious homestyle dinner recipe that's ready in about an hour with an Instant Pot or eight hours with a slow cooker.
Press the *saute* button of your instant pot to let it warm up, once the screen says *hot*, add olive oil to the pot. Rub the roast with salt and pepper and sear in the pot on all sides. About 4 to 5 minutes total.
Add the stock to deglaze the pan seal the Instant Pot. Press the *manual* button and use the + to choose 45 to 50 minutes pressure cooking time, depending on the thickness. Use this cooking time to prep your vegetables.
When time is up, use the Quick Pressure Release to release the steam. Once done, quickly remove the lid and add in the potatoes, carrots, celery, and seasoning.
Close and lock the lid and use the + button to select 10 minutes of pressure cooking time. Once time is up, use the Quick Pressure Release to release the steam.
Once the release is complete, you can either remove the roast if you'd prefer to slice it, or you should be able to use tongs to pull it apart right in the pot. Either way, add the butter to the pot and stir to melt. Spoon vegetables and gravy over the sliced roast or spoon into a bowl if doing shredded roast. Garnish with parsley if desired.
Heat a large skillet over medium-high heat with olive oil. Rub roast with salt and pepper and sear on all sides. Once seared, add roast to a slow cooker.
Add all remaining ingredients EXCEPT the butter, cook on high for 4 to 6 hours or low for 8 to 10. Add butter in at the very end.