Go Back
+ servings

Instant Pot Pot Roast

This thrifty and tasty pot roast is easy in your Instant Pot. Have this family classic on the table in less than one hour.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main, Main Course
Cuisine: American
Keyword: beef recipe, Instant Pot recipes, pot roast
Servings: 4 -6
Calories: 502kcal


  • 2-3 lb chuck roast see NOTES
  • 1 cup beef stock
  • 1 packet au jus/gravy mix
  • 1 small bay leaf
  • 16 oz frozen vegetables for stew

To Thicken: (optional)

  • 1/2 cup water
  • 2 tbs flour or cornstarch


  • Trim as much excess fat off meat. Place in the Instant Pot.
  • Mix the stock and the au jus mix in a small bowl; pour over the meat. Add the bay leaf.
  • Seal pot and set on Meat for 55 minutes (this will be 10-15 psi or HI on other pots).
  • Let pressure reduce naturally for 10 minutes, then release the pressure completely.
  • You can remove the meat and keep it warm at this point--I do not.
  • Add the bag of vegetables and set the machine for low pressure for 5 minutes (or Vegetable setting on some machines)
  • Release pressure immediately. Thicken juice if desired.


Bottom round, rump and eye of round are leaner alternative choices.


Serving: 1g | Calories: 502kcal | Carbohydrates: 19g | Protein: 49g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 358mg | Potassium: 1104mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5790IU | Vitamin C: 11.8mg | Calcium: 72mg | Iron: 6.1mg