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Instant Pot Pot Roast


  • 3 lb Beef Chuck Roast
  • 4 Tbsp Olive Oil Divided
  • 2 Cups Beef Broth
  • 1 Package Onion Soup Mix
  • 1 Onion, Quartered
  • 1 lb Red Baby Potatoes
  • 1 Cup Baby Carrots


  1. Salt and pepper both sides of the beef roast and set aside. 

  2. Add 2 Tablespoons of olive oil to your pressure cooker and set to saute. Once it becomes hot and bubbly, add your roast and saute on each side for 4-5 minutes. 

  3. Add beef broth to the pressure cooker. 

  4. In a gallon size ziplock bag, combine the potatoes, onion and baby carrots with 2 Tablespoons olive oil and onion soup seasoning packet. Shake until your veggies are evenly coated. 

  5. Put your veggies and potatoes in the pressure cooker on top of your roast.

  6. Place the lid on your pressure cooker with the steam valve CLOSED. 

  7. If you have an Instant Pot, use the manual setting to set for 60-80 minutes on high pressure. If using the Crock Pot Express, use the meat option and adjust the time to 65 minutes. 

  8. Do a natural release for 10 minutes and then quick release by changing the valve to OPEN. 

  9. Your pot roast should shred to the touch! Plate your roast and veggies and use remaining broth over top. Season with salt and pepper, enjoy!