Instant Pot Pot Roast

Ingredients

• 1.36 kg (3 lb)roast
• 60 ml (4 tbsp)rapeseed oil
• 7.5 ml (1½ tsp)salt
• 2.5 ml (½ tsp)pepper
• 10 ml (2 tsp)Montreal steak seasoning
• 1, quarteredonion
• 8 smallgolden potatoes
• 300 g (2 cups)baby carrots
• 1bay leaf
• 240 ml (1 cup)beef stock
• 45 ml (3 tbsp)ketchup
• 15 ml (1 tbsp)Worcestershire sauce

Instructions

1. 1

   Heat the oil

   Select the sauté function on the Instant Pot and add 60 ml (4 tbsp) of oil.

2. 2

   Season the beef

   Season the roast with the salt, pepper and Montreal steak seasoning.

3. 3

   Sear and assemble

   Sear the meat for 4 minutes on each side. Add the stock, vegetables and remaining ingredients.

4. 4

   Pressure cook

   Set the Instant Pot to manual, high pressure, for 75 minutes.

5. 5

   Release the pressure

   Allow a natural release for 10 minutes, then use a quick release. Lift the beef and vegetables out of the liquid to serve.

What is pot roast?

Pot roast is an American comfort-food dish built around a large cut of beef cooked with vegetables and savoury liquid until tender. This version uses an Instant Pot to pressure-cook the meal rather than relying on a long oven braise.

The stock, ketchup and Worcestershire sauce give the cooking liquid a rounded, savoury-sweet flavour, while potatoes and carrots make it a substantial one-pot meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 42g protein, 28g carbs, 13g fat.

The potatoes and carrots supply most of the carbohydrates, while the beef is the main source of protein. The roast and rapeseed oil contribute most of the fat. For a balanced plate, serve a portion with an extra helping of green vegetables.

Choosing the ingredients

The beef: A roast cut suited to slow cooking works well here, as pressure cooking helps soften its connective tissue. Keep it in one piece for searing and cooking.

The vegetables: Small potatoes and baby carrots are convenient to add whole, while quartered onion contributes flavour to the cooking liquid.

The seasoning: Montreal steak seasoning joins salt and pepper to season the outside of the roast. Stock, ketchup and Worcestershire sauce provide the liquid and savoury base.

Get a good sear

Searing each side for 4 minutes gives the beef a browned exterior before pressure cooking. Let the roast make contact with the hot pot rather than moving it around constantly.

Add the stock and other ingredients after searing, as directed. The recipe calls for 60 ml of oil for the sauté step.

Pressure cooking and release

The recipe sets the Instant Pot to high pressure for 75 minutes. Allow a 10-minute natural release before using quick release for the remaining pressure.

Keep clear of the steam outlet during quick release and follow your model's instructions. The listed 90-minute total time is the recipe's stated time; pressure build-up and release can vary by appliance.

Check the texture

The beef should be tender enough to serve in portions, and the potatoes and carrots should be cooked through. Carefully lift the meat and vegetables from the liquid as the method directs.

If the roast is not as tender as you would like, the recipe itself does not give an extra cooking time; consult your pressure cooker's guidance before adding more time.

Serving the pot roast

Serve the beef with the potatoes and carrots for a complete, filling plate. Spoon some of the cooking liquid over the portions for extra savoury flavour.

A crisp green salad or a simple green vegetable makes a fresh contrast to the rich beef and soft vegetables.

Recipe notes & tips

• Pat the roast dry before seasoning to help it brown in the pot.
• Have the vegetables and remaining ingredients ready before starting the sauté step.
• Sear the roast for the full 4 minutes on each side before adding the liquid.
• Use the natural release for the full 10 minutes before quick release.
• Lift the beef and vegetables from the liquid carefully so they stay intact.

Variations

• Add celery: Include celery with the other vegetables for another savoury note.
• Use red potatoes: Swap in small red potatoes if golden potatoes are unavailable.
• Add garlic: Include a few peeled cloves with the vegetables for extra aroma.
• Serve with greens: Add steamed green beans or another green vegetable alongside the pot roast.

Common mistakes to avoid

• Skipping the sear: Brown each side for 4 minutes as directed before adding the other ingredients.
• Releasing too soon: Wait for the full 10-minute natural release before quick release.
• Forgetting the liquid: Add the beef stock with the vegetables and remaining ingredients.
• Crowding the serving plate: Portion the beef and vegetables evenly so each serving includes both.
• Opening under pressure: Do not remove the lid until the pressure has released according to the cooker instructions.

How to store

Refrigerate leftover beef, vegetables and cooking liquid in a covered container within 2 hours, and use within 3–4 days. Reheat until piping hot, adding a little of the cooking liquid to help keep the beef moist.

Frequently asked questions