This Instant Pot pot roast and potatoes recipe is a wonderful way of getting a traditional Sunday roast on the table conveniently and with delicious results. Beef shoulder roast cooks in a red wine sauce with baby potatoes and carrots to make up a full meal with minimal effort. The results will be something that you will want to put on repeat for you and your family.
Classic Pot Roast was one of the first meals my husband and I made in the slow cooker we had just received for our wedding. 10 years on it is still a family favorite. (You can find the slow cooker pot roast recipe here.) And now I also figured out how to make it much quicker in the Instant Pot.
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How to Make Instant Pot Pot Roast and Potatoes
To start making this pressure cooker pot roast recipe, you should cut the roast into three to six even-sized chunks. I have provided a range for the beef roast of between 3 and 5 Ibs, so if you have a roast on the smaller end, simply cut it into three chunks. On the other hand, if it is larger, cut it into six chunks. The purpose of cutting up the roast is so that it will fit in Instant Pot bowl easily and cook evenly. You can choose either a beef shoulder or chuck roast for this recipe.
Next, you can season the beef roast pieces generously with salt and ground black pepper while you heat the pressure cooker on the sauté function. At this point, you should sear the beef chunks until they are golden on all sides. This adds flavor and gives the beef some attractive colour. I like to do this in two batches, as overcrowding the pot can cause it to cool down so that you won’t get the same kind of browning.
The next step is to cook the chopped onion until translucent before adding the garlic, tomato paste, and wine. The acidity in the wine helps lift up any bits that might have stuck to the pot while cooking the beef. These bits add flavour to the sauce.
Finally, you stir in the beef stock, Worcestershire sauce, Italian seasoning, bay leaves, and golden beef before pressure cooking on high pressure. The total time will vary depending on the size of your roast. If you started with a 3 Ib roast, expect it to take a total time of 60 minutes to cook, whereas a 5 Ib roast will require a total time of 1 hour and 20 minutes.
Releasing the Pressure
Once the Instant Pot cooking time has elapsed, I like to allow the pressure to release naturally for 10 minutes. This means that when you turn the pressure cooker off, you should simply let it sit for 10 minutes while the pressure slowly dissipates.
After the 10 minutes, you can proceed to quick release the remaining pressure until you can open the lid, which involves pushing the valve to the venting position. It is preferable to allow this to happen in an open area of your kitchen rather than beneath your kitchen cupboards, as the steam may be damaging to them.
The Carrots and Potatoes
In the case of the carrots and potatoes, you have two options for how to prepare them. The first option is to toss them with salt and ground black pepper, and oil until coated, before spreading on a baking sheet and roasting for 30-40 minutes in a 425° F oven.
The second option is to add them to the Instant Pot bowl after the meat has finished cooking, and pressure cook for 10 minutes. This method would allow the carrots and potatoes to soak up the cooking juices from the meat and give them a stew-like quality. I do NOT recommend cooking the vegetables together with the roast for the entire cooking cycle. 60-80 minutes is just way too long for them and they would turn into mush in the Instant Pot.
Finishing the Instant Pot Pot Roast
One of the final steps for this Instant Pot pot roast and potatoes recipe is to place the vegetables on a platter followed by the meat. I like to shred the meat with two forks, especially since it becomes so fall-apart tender.
Another of the last steps to this instant pot recipe is to create a delicious, rich gravy with the cooking liquid. To do this, you make a slurry by combining either corn or tapioca starch with water until smooth. Then, you whisk it into the cooking liquids in the Instant Pot bowl, turn on Saute mode, and allow it to simmer until glossy and thick. This should only take a couple of minutes.
To serve, simply pour the gravy over the meat and veggies, or serve in a gravy boat on the side. The results will be a dish that is as excellent to serve to guests on a Sunday night as it is to have for a quick dinner throughout the week.
Using Up Leftover Beef
If you are lucky enough to have some of the meat left over after you have enjoyed all the vegetables, a classic way of having it would be on a sandwich with your favourite condiments, such as mustard, mayonnaise, or horseradish.
However, I like to serve this instant pot beef shredded over freshly cooked rice for a fresh take on dinner. Other uses might be to shred it onto salads or grain bowls, or even into a soup. It would also be great folded into a baked pasta dish like macaroni and cheese or tucked into a grilled cheese sandwich. The possibilities are endless when you have tender shredded instant pot beef that is as delicious as this. Here are some more specific ways to use up the leftover beef.
Ways to Use Up Leftover Beef
- Crisp up shredded beef with your favourite bbq sauce in a skillet and place on a bun with homemade coleslaw.
- Place it in warm tortillas with fresh tomato salsa, crumbled feta cheese, pickled red onion, and jalapenos slices.
- Make a beef pot pie with a creamy sauce and either fresh or frozen vegetables.
- Chop it up to add into quesadillas.
- Warm it up to have with eggs for breakfast.
- Add it into a breakfast has with chopped vegetables, potatoes, eggs, and cheese.
Pressure Cooker I Use
Other Beef Recipes You'll Love:
- Instant Pot Rice Pilaf - Beef Plov
- Zucchini Beef Burgers
- Cauliflower Ground Beef Curry
- One Pot Taco Pasta
Instant Pot Pot Roast Recipe
- 3-5 pound beef shoulder roast chuck roast
- salt and black pepper
- 1-½ tablespoons olive oil divided
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste or ¼ cup roasted red pepper paste - 1 roasted bell pepper, blended
- ½ cup cooking red wine
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce or soy sauce, liquid aminos
- 1 teaspoon Italian seasoning or mix of rosemary, thyme, parsley, oregano
- 2 bay leaves
- 1-½ pounds baby potatoes
- 4 carrots sliced
- 2 tablespoons corn or tapioca starch
- Cut the meat into 3-6 large chunks. Season the meat chunks with salt and pepper. Press the Sauté button in your pressure cooker. Once hot, add ½ tablespoon oil. Brown the roast pieces from all sides. Work in 2 batches adding another ½ tablespoon of oil before the second addition.
- Remove the meat from pot. Add the last ½ tablespoon of oil and sauté the chopped onion. Once translucent, add the minced garlic and cook until fragrant (1 minute). Then stir in the tomato paste (or roasted red pepper paste). Deglaze with the wine and scrape up any brown bits from the bottom of the pot with a wooden spoon.
- Stir in beef broth, Worcestershire sauce, Italian seasoning, and bay leaves. Return the meat to the cooking liquid. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 60 minutes (3lbs) to 80 minutes (5lbs). Pot will take about 15 minutes to pressurize before timer starts counting down.
- When the cook time is up, let the pressure release naturally for 10 minutes before quick releasing the remaining pressure. Alternatively, do a staggered quick release: Repeatedly turn the valve to venting in short bursts. Return to sealing position as soon as you notice cooking liquids escaping with the steam. Repeat until all pressure is released.
- While meat pressure cooks, you can roast the potatoes & carrots tossed in oil and S+P for 40 minutes at 425°F.
- Alternatively, add the potatoes and carrots to the pressure cooker after the first cycle. Close the lid again and pressure cook another 10 minutes. (10 mins to pressurize). Do another staggered pressure release, or let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
- After pressure cooking, remove the meat and veggies to a serving platter. Pull the meat apart with 2 forks.
- To thicken up the cooking liquids, press the Sauté button in the pressure cooker. Dissolve the starch in 2 TB cold water. Whisk the slurry into the cooking liquid. Let it simmer while stirring until thickened. Taste and adjust seasoning of the gravy as needed.
- Pour the gravy over meat and vegetables and serve.
Place potatoes at the bottom. They absorb flavors and won't overcook.
Ensure proper cooking time. If tough, cook longer or slice thinly.
Check cooking time; adjust for tenderness. Quality meat matters for tenderness.
Yes, ensure enough liquid for proper pressure cooking. It adds flavor and prevents burning.
Instant Pot is quicker; slow cooker offers longer, slower cooking. Both work well.
Cook times vary; follow recipes. Generally, 20-30 minutes per pound for roasts.