Instant Pot Pot Roast

Now you can cook a classic Instant Pot Pot Roast in your pressure cooker in less than an hour! This easy recipe makes a really easy, healthy weeknight meal! It's gluten free with paleo and low carb options.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 47 minutes
NPR 10 minutes
Total Time 1 hour 12 minutes
Servings 6
Calories 571 kcal
Author Sheena Strain


  • 4lb boneless chuck roast
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 1 cup gluten free beef broth 250mls
  • 2 cloves garlic crushed
  • 1 sprig thyme
  • 3 bay leaves
  • 2 onions peeled and chopped
  • 2 carrots scrubbed and chopped
  • 2 sticks celery cut into pieces
  • 2 tbsp cornstarch (omit for low carb) or arrowroot for paleo


  1. Scroll up to watch the recipe video!

  2. Season both sides of the chuck roast with salt and pepper.

  3. Turn on the saute/browning function in your Instant Pot or other electric pressure cooker and add two tablespoons of olive oil. Use the 'adjust' button to turn it to the 'medium' saute setting.

  4. Brown the chuck roast on both sides, then remove and set aside.

  5. Add the beef broth and fully deglaze the pot, if you fail to do this properly the 'burn' warning may come on when you pressure cook the meat.

  6. Add the garlic, thyme, bay leaves, onions, carrots, and celery. (note- these vegetables are simply to add flavor to the gravy, they will be too soft to eat, see directions below for cooking additional vegetables and potatoes to serve)

  7. Place the browned chuck roast on top of the vegetables, lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47  - 50 minutes at high pressure. Please read recipe notes for specific details on cook time.

  8. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes, then open the steam release vent and open the lid.

Cooking vegetables and baby potatoes to serve with pot roast

  1. Remove the meat and cover with foil and strain the vegetables and herbs from the cooking liquid, add the liquid back to the pot.

  2. Cut carrots into large pieces, do not cut up the baby potatoes.

  3. Add baby potatoes and carrot pieces to a steamer basket and cook on high pressure for 4 minutes. You can then quickly release the pressure and open the lid as soon as the cook time is up.

Instant Pot Pot Roast Gravy Directions

  1. Ensure that the cooking liquid is strained of all vegetables and herbs.

  2. Add two tablespoons of cornstarch to two tablespoons of cold water. For Paleo use arrowroot or tapioca starch, for low carb omit starch completely.

  3. Add half of your starch mixture to the cooking juices, then turn on the saute function, stir continuously until your pot roast gravy begins to thicken. If you need it thicker simply add the remaining starch mixture and stir as before.

Recipe Video

Recipe Notes

Cook Time  - This will vary depending on the thickness of your chuck roast and it really depends on your tastes and how much you like it cooked. If you like pot roast that's totally falling apart and you can only pick it up in pieces with a fork, then you'll need to cook your pot roast for longer than the time listed in my recipe, I don't like overcooked chuck as I think it becomes dry and stringy so my cook time reflects that.

My chuck roasts are typically about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is much thicker than that you may need to increase the cook time.


Nutrition Facts
Instant Pot Pot Roast
Amount Per Serving (533 g)
Calories 571 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 15g94%
Cholesterol 208mg69%
Sodium 271mg12%
Potassium 1157mg33%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 58g116%
Vitamin A 3495IU70%
Vitamin C 4.6mg6%
Calcium 74mg7%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.