Instant Pot Pot Roast and Potatoes Recipe: Pressure-Cooked Family Feast

This pressure-cooked pot roast delivers tender beef and fluffy potatoes with minimal effort. The Instant Pot transforms tough cuts into a fall-apart meal rich with savory depth.

In under 90 minutes, you’ll have a complete, hearty dinner. The sealed environment locks in moisture, ensuring every bite stays juicy and flavorful.

Ingredients for Instant Pot Pot Roast and Potatoes

Pantry staples meet a few fresh picks for this hearty, pressure-cooked dinner.

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The beef is non-negotiable here. Chuck roast with good marbling turns buttery-tender under pressure—Costco and Whole Foods have the best selection. Yukon Golds hold their shape better than Russets, so grab those if you can. For the broth, Better Than Bouillon beef base mixed with water is my go-to (one rounded teaspoon per cup). Carrots and onions should feel heavy for their size—light ones are dried out.

Out of chuck? Brisket or short ribs work in a pinch (trim excess fat first). No Yukon Golds? Red potatoes are fine, just cut them smaller. Vegetable broth plus a splash of soy sauce mimics beef broth if that’s what you’ve got. Fresh rosemary or thyme? Use half the amount—dried is more concentrated. Worried about sodium? Skip the Worcestershire and add an extra pinch of salt at the end.

Leftovers taste even better the next day once everything soaks up the juices. Keeps 4 days in the fridge, or freeze for up to 3 months. I always make a double batch of the broth base—it’s perfect for soups and stews later.

Step-by-Step Instructions for Instant Pot Pot Roast and Potatoes

Here’s the method that delivers fall-apart tender meat and perfectly cooked vegetables every time.

Step 1: Sear the Chuck Roast to Build Flavor

Set your Instant Pot to the Sauté function on Normal heat. Add 1 tbsp Olive Oil and let it heat until shimmering. Pat the 3 lb Chuck Roast dry with paper towels, then season all over with 1.5 tsp Kosher Salt and 1 tsp Black Pepper.

Sear the roast for 4-5 minutes per side until deeply browned on all sides. This creates a rich fond that’ll flavor your entire dish. Don’t rush this—you want a dark, caramelized crust that only comes from proper browning. Remove the roast and set aside.

Step 2: Sauté Aromatics and Deglaze the Pot

Add the remaining 1 tbsp Olive Oil to the pot. Toss in the 1 whole Yellow Onion, 3 whole Carrots, and 5 cloves Garlic Cloves. Sauté for 3-4 minutes until the onion starts to soften and the garlic becomes fragrant.

Stir in the 2 tbsp Tomato Paste and cook for 1 minute to deepen its flavor. Pour in 1 tbsp Worcestershire Sauce and 1.5 cups Beef Broth, using a wooden spoon to scrape up all the browned bits from the bottom. These bits are packed with flavor you don’t want to waste.

Step 3: Pressure Cook the Roast and Vegetables

Return the seared chuck roast to the pot. Add the 2 lb Yukon Gold Potatoes, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, and 1 whole Bay Leaf. Secure the lid and set the valve to Sealing.

Cook on High Pressure for 60 minutes, then let the pressure release naturally for 15 minutes before quick-releasing any remaining pressure. This natural release ensures the meat stays tender. The roast is done when it shreds easily with a fork and the potatoes are tender.

Step 4: Rest and Serve

Carefully remove the chuck roast and place it on a cutting board. Discard the bay leaf. If you prefer a thicker gravy, set the Instant Pot to Sauté and simmer the cooking liquid for 3-5 minutes until it reduces slightly.

Slice or shred the roast against the grain and return it to the pot with the vegetables. Let everything sit for 5-10 minutes to allow the flavors to meld together. Serve hot, making sure each portion gets plenty of the delicious cooking liquid spooned over the top.

Common Mistakes When Making This Dish

Skipping the Sear

Many home cooks rush straight to pressure cooking, but skipping the sear means missing out on the Maillard reaction that builds deep, caramelized flavors. I always take the extra 10 minutes to brown the roast on all sides—it’s the difference between good and great. 🔥

Overfilling the Pot

Never exceed the ⅔ max fill line in your Instant Pot, or you risk clogging the steam release valve. With this recipe, the 3 lb chuck roast and 2 lb potatoes fit perfectly in a 6-quart model. If using an 8-quart, you can safely increase portions by 25%.

Quick Releasing Too Soon

Releasing pressure immediately can make the meat tough. Always let it sit for a 15-minute natural release first. This gives the muscle fibers time to relax and reabsorb juices. I set a timer so I don’t forget.

Using the Wrong Potatoes

Starchy Russets can turn mushy under pressure. Stick with Yukon Golds or red potatoes—they hold their shape while soaking up the savory broth. Cut them into uniform 2-inch chunks so they cook evenly with the roast.

Neglecting to Deglaze

Those browned bits stuck to the bottom after searing are pure flavor. Always deglaze with beef broth and a wooden spoon to lift every last bit. Skipping this step means wasting the fond you worked so hard to create.

Forgetting to Rest

After cooking, let the roast rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite stays moist. I tent it loosely with foil to keep it warm while I thicken the gravy. 💡

Frequently Asked Questions