Instant Pot Beef Pot Roast

Traditional pot roasts require hours of slow roasting in the oven, which means planning well ahead for dinner time. Our Instant Pot beef pot roast is fall apart tender and on the table in just over an hour. To save even more time, prep the onions, carrots, potatoes, and green beans after the roast starts cooking. Serve with fresh bread and butter to round out the meal.

The beauty of pot roast as a basic dish is its flexibility with flavors. Play around with spices, veggies, and even the liquid to make it your own signature classic or just add a bit of variety. For example, leave out the cocoa powder and add a dash of soy sauce for a beefier umami taste. Enjoy!

Ingredients for Instant Pot Beef Pot Roast

• 2 T. extra virgin olive oil
• 3-4 lbs. chuck roast, excess fat trimmed
• 8 oz. thick-cut bacon, diced
• 4 cups beef broth, divided
• 2 T. tomato paste
• 1 T. Italian seasoning
• 1 T. cocoa powder, unsweetened
• 1½ t. garlic powder
• 1 small yellow onion, diced
• 3 large carrots, diced
• 1 lb. multi-colored fingerling potatoes, halved
• 1 lb. green beans, trimmed
• 3 T. fresh parsley leaves, chopped (optional topping)

Directions for Instant Pot Beef Pot Roast

1. Add the olive oil to the Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “More” (high) setting.
2. Once hot, add the roast and season with salt and black pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from Instant Pot and transfer to a platter. Set aside.
3. Add extra olive oil if needed. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, onions and cook for 1 minute.
4. Deglaze Instant Pot inner pot by adding the beef broth and gently scraping the bottom with a rubber spatula to release the brown bits. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
5. Return the roast to the Instant Pot and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 60 minutes.
6. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. Add carrots, potatoes, and green beans on top of the roast.
7. Cover and lock the lid into place. Set the vent to “Sealing” and push the “Manual” button (should still be on “High.”) Adjust cook time to 3 minutes.
8. When cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release on any remaining pressure.
9. Carefully remove lid and transfer roast and vegetables to a serving platter. Serve immediately garnished with fresh parsley leaves, if desired. Enjoy!