The Best Pot Roast Cooking Time in Pressure Cooker

5 pounds USDA Choice Grade / Canada AAA Grade chuck roast for the Best Pot Roast Cooking Time through this comparison experiment.

It’s so confusing! How long should we cook pot roast in the pressure cooker? 20 minutes, 45 minutes, 75 minutes, 90 minutes, or ??? Let’s discover the BEST Pot Roast cooking time through this pressure cooker experiment! 😀

Many thanks to readers who emailed us saying how they enjoyed our 1-minute Pressure Cooker Pork Chops experiment & Perfect Pressure Cooker Eggs eggsperiment. It means a lot to us! 🙂

We kept getting readers asking how long should they cook Pot Roast in the pressure cooker, as one recipe asked them to cook for 20 minutes, while another stated 90 minutes.

With such a huge difference, which cooking time should we follow?

Jump to Full Recipe: Instant Pot Pot Roast

Time for another pressure cooker experiment!!

How long should we cook pot roast in pressure cooker? 20, 45, 75 mins, or? Let's find the Best Pot Roast Cooking Time through this comparison experiment!

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Materials & Methods for Best Pressure Cooker Pot Roast Cooking Time Experiment


Pressure Cooker: Instant Pot Electric Pressure Cooker

Altitude: close to sea level
Meat: USDA Choice Grade chuck roast/ Canada AAA Grade blade roast
Meat Thickness: roughly 2 inches thick
Meat Weight: 598 – 608 grams (1.3 pounds)
Liquid: 1 cup of chicken stock
Pressure: High Pressure (10.15~11.6 psi)
Cooking Time: 20 minutes, 45 minutes, 75 minutes
Release Method: Full Natural Release for 25 minutes

Oh, look at this baby! So excited when we brought home this 5 pounds chuck roast!!

First, we cut it into 3 nearly identical pieces of chuck steaks and made sure each piece was roughly 2 inches thick.

Pressure cooking time is mostly dependent on the meat’s thickness, so regardless how much they weigh, as long as they’re 2 inches thick, results will be very similar.The Best Pot Roast Cooking Time through this comparison experiment: 5 pounds USDA Choice Grade / Canada AAA Grade chuck roast cut into roughly 2 inches thick and weigh 598 grams to 608 grams (1.3 lbs).

We also made sure each piece was similar in weight. They weigh from 598 grams to 608 grams (1.3 lbs). Close enough 😉 Again, weight is not the most important factor for determining the best cooking time, the thickness matters the most.

The Best Pot Roast Cooking Time through this comparison experiment: 5 pounds USDA Choice Grade / Canada AAA Grade chuck roast cut into roughly 2 inches thick and weigh 598 grams to 608 grams (1.3 lbs).

To ensure the experiment is as accurate as possible, we repeated the exact same steps for each piece of chuck steak in the pressure cooker.

How We Cooked the Pressure Cooker Pot Roast


  • Pat dry, season, and brown each piece of meat for 10 minutes on each side.
  • Sauté the onions, mushrooms and garlic, deglaze the pot, then pour in 1 cup of chicken stock.
  • Add in herbs. Place the chuck roast back into the pot and pour in all the meat juice.
  • Close lid and cook at High Pressure for 20 minutes, 45 minutes, and 75 minutes.
  • Full Natural Release for 25 minutes. Then, open lid and cover the chuck roast with aluminum foil on a chopping board, and rest the meat for 8 minutes prior to cutting.

Ready for the results?! Here they are!! 🙂

Best Pressure Cooker Pot Roast Experiment Results


Our meat evaluation is based on 4 factors: Texture, Juice, Flavors, and Sauce. 

20 Minutes Pressure Cooker Pot Roast

  • Meat Texture: less fatty pieces were tough and chewy, the pieces with more fat were tenderized
  • Meat Juice: moist
  • Meat Flavors: very flavorful, full of strong beefy flavors
  • Sauce: flavorful

The Best Pot Roast Cooking Time in Pressure Cooker Experiment Result: 20 Minutes Pot Roast in Pressure Cooker

45 Minutes Pressure Cooker Pot Roast

  • Meat Texture: tender & slightly chewy, more tender than the 20-Minute Pot Roast
  • Meat Juice: since most of the connective tissues have broken down, it tastes more juicy and moist than the 20-Minute Pot Roast
  • Meat Flavors: flavorful – slightly less flavorful compare to the 20-Minute Pot Roast
  • Sauce: much more flavorful than the 20-Minute Pot Roast

The Best Pot Roast Cooking Time in Pressure Cooker Experiment Result: 45 Minutes Pot Roast in Pressure Cooker*If you’re thinking how come the picture above has less meat compare to the other two, you’re right! Jacky kept “taste-testing” one piece after another (while I wasn’t looking) and totally forgot we haven’t taken a picture yet!!! This happens more often than you think. Oops… 😛

75 Minutes Pressure Cooker Pot Roast

  • Meat Texture: super tender, but dry
  • Meat Juice: meat juice have mostly gone to the sauce, so if you remove the sauce, the meat is dry. Some people call this the distinct “pressure cooker taste”.
  • Meat Flavors: beefy flavors have mostly gone to the sauce
  • Sauce: super flavorful with depths, amazing sauce

Since this 75 Minutes Pot Roast is already overcooked, we didn’t go further to test the 90 minutes cooking time.

The Best Pot Roast Cooking Time in Pressure Cooker Experiment Result: 75 Minutes Pot Roast in Pressure Cooker

Watch: Comparison Video of the 3 Pressure Cooker Pot Roast

Can’t see the results video? Watch it here.

Best Pressure Cooker Pot Roast Experiment Conclusion


Cooking and eating are all about adjusting to your personal preferences. Someone may like a certain texture while another prefer the exact opposite.

We enjoyed the 45 Minutes Pressure Cooker Pot Roast the most out of the 3 tests because it was overall the most well-balanced roast. The tenderized meat is still flavorful, juicy and moist. Plus, the sauce was so deliciously flavorful.

However, we suspect an even more delicious Pot Roast hiding between 35 – 40 minutes cooking time. We’ll update you when we purchase some more chuck roast! 😀

Umami Pot Roast Recipe: Pressure Cooker Pot Roast

Make this hearty Pressure Cooker Pot Roast Recipe in less than 2 hrs. Your family will love the tender & juicy beef soaked in a deliciously rich umami gravy!

Make a Difference by sharing this experiment on your favorite social media channels ~ Thank you 🙂

Pressure Cooker Pot Roast - How long should we cook pot roast in the pressure cooker? 20, 45, 75, 90 minutes, or ? Let's discover the BEST Pot Roast cooking time through this experiment!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. The pot roasts that come from our butcher shop are about 4″ thick. They are bone-in so it would be difficult to cut in half I believe. Do you have a suggestion on time for that size? Also, if I choose not to brown beforehand, does that affect the pressure cook time?

    1. Hi Amy,

      Thank you so much for your question 🙂

      The cooking time will be roughly 58 – 65 minutes. For this recipe, browning is for increasing the flavor and will not affect the cooking time.

      Have fun cooking & please take care
      Jacky

  2. After reading many comments, we set the instant pot for high pressure (42 minutes & natural release took just over 30 minutes) for our 1 1/2 pound chuck eye roast. PERFECT! THANKS!

  3. Thanks for this insight. Now I know the difference in taste between meat and sauce when cooking it for 20,45 and 60 mins. This is an insight for the average cooker like myself to taste the appropriate minutes that would ignite his/her taste buds.

  4. After reading most of the posts, I have to say how much I admire your silent patience. I can’t believe that these people don’t bother reading he threads. I was getting pretty frustrated for you two! lol. Just a suggestion, perhaps you should make a small chart for a few cuts of “roast” with their thickness and suggested cooking times. Great post, keep up the great work!

    1. Hi Todd,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words and suggestions. We will have to figure something out!

      Happy New Year & please take care
      Jacky

  5. Hi! The store only had a sirloin tip roast. The butcher tied two together to make a 4.5 lb roast. Can I separate them, braise them separately, and then cook them together? Would I need to cook it for more or less time? This looks delicious, thanks!

    1. Hi Veronica,

      thank you for your question 🙂

      Sirloin tip roast will take roughly the same time as chuck roast.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  6. Thanks! I am making a bison chuck roast in the pressure cooker. My roast is 3.5-4lbs. I know bison is much leaner so I’ll adjust the time down to 25-30 minutes and I’m thinking I should increase the liquid as well. Any other suggestions?

  7. I just love you guys! I enjoy reading your posts and I have made several of your recipes – all of them turned out great. Tonight I made a chuck roast using your guidelines, cooking it for 40 minutes. It turned out awesome! Tender, juicy and flavorful – best pot roast ever. Thank you for your amazing recipes and tips!

  8. Hi there Amy & Jacky~~

    Just found your site; extremely informative. Enjoyed reading your techniques regarding timing in the IP for the pot roast. The couple times I’ve made a pot roast, it’s been ‘overdone’ and kind of stringy texture, so I attempted an “attempt to find out what I was doing wrong”.

    My next pot roast was done on LOW pressure for a longer period of time, and the results were pretty amazing. Even my S/O mentioned that it was “way better this way than at high pressure”. I just added an additional 20 minutes to the recipe and let it “naturally release” for about 15 minutes then vented it completely. Potatoes and carrots weren’t obliterated as they usually are on HIGH.

    Please keep up the awesome work, folks! I really enjoy your site……….

  9. HI Amy & Jacky,
    I love this page but I’m embarrassed to say that I know very little about cooking anything decent.
    My question is I have a pressure cooker and I want to be able to cook a decent roast. I have a 2 1/2 lb sirloin tip roast and I want to use as few ingredients as possible. I just want to use carrots and onions. I’m not used to oil, spices or much of anything. Can you tell me how I can cook this roast in the pressure cooker (without adding oil and without browning it before hand). Thank you for any suggestions 🙂

  10. Hi Amy and Jacky. I am not new to using the pressure cooker, but was always confused by the wide range of cooking times in recipes I have found for pot roast. I have been looking for good general guidelines, and thanks to your fabulous experiment, and most particularly on your recommendation to cut any roast into 2″ slabs at 45 minutes cook time no matter how big the roast, you have taken all the guesswork out for me. I love your recipes and have tried many. and not a single one failed. Thankyou!

  11. I have a 6 qt. I’m making 2 , 3# chuck roasts. Big family gathering. Should I cook both at same time for 45 min? Or in two batches 45 min each. Thanks
    Love your site.

  12. Thank you so much for your advice on the beef roast.
    I always get confused if I have more/less meat than recipe calls for. So, after reading the above advice, the times change by the thickness of the meat.
    I tried port tenderloin but it comes out dry. I will try it again after reading this.
    Thanks. Looking forward to getting on your mailing list for recipes.

    1. Hi Nicky,

      thank you so much for your kind words and question 🙂

      Pork tenderloin is quite lean so it can go tough and dry very easily.

      Take care & have fun cooking
      Jacky

  13. Can I cook 2 – 3lb. pork sirloin roasts at the same time? Do I need to double the time or use the same time I would cook one 3 lb. roast in my pressure cooker? Love my pressure cooker!

    1. Hi Rita,

      thank you for your question 🙂

      If the thickness of the meat is the same, the cooking time will be the same.

      Take care & have fun cooking
      Jacky

  14. Thanks so much for this helpful blog. I’m cooking chuck roast for French dip sandwhiches in my Instant pot. The recipe calls for 2.5 lb chuck roast cooked with the meat/stew button for 100 min with 30 min natural release… I’m cooking with a 1.5 lb chuck roast about 2 in thick. After reading your blog I’m nervous about cooking for the whole 100 min. But I also Don’t want to get my family sick from undercooked meat? Will 45 min be okay?!

  15. Hi,

    Great recipe! Can’t wait to try it out. What about if it’s only 1″ cut? Whole Foods was having a sale and got a 1″ chuck.

  16. Hi, I tried this with a 2 inch thick roast and the 45 minute cook time worked great. I have a 3 inch thick roast. What would you estimate the cook time to be for 3 inch thick?

  17. So I love this recipe and have made it many times, but whenever I try to double it the roast comes out dry. I have been doing the 45 min cooking time. Should I adjust this if using more chuck roast than the recipe calls for? Thank you!

    1. Hi Jess,

      Thank you for your kind words & question 🙂

      I would recommend cutting the roast into 2 2″ roast steak and cook them at 45 minutes + natural release.

      Take care & have fun cooking
      Jacky

  18. I decided to buy a tri-tip roast rather than a chuck. (We like the flavor better.)

    Would the cooking time be the same as that for the chuck roast?

    By the way, you guys rock! Love your recipes and experiments.

    1. Hi Russ,

      thank you so much for your kind words and question 🙂

      Since tri-tip roast is very lean, it is more suitable for cooking in a low temperature oven until medium rare to medium.

      Take care & have fun cooking!
      Jacky

  19. THANKS Amy and Jacky …… we can always depend on you to come up with the answer(s) to our questions ……. you are the best!

    1. Hi Pat,
      Sorry for the delay in response as we are in the middle of moving!

      thank you for your question 🙂

      I would suggest trying 35 – 38 minutes and then natural release.

      Take care & have a great week
      Jacky

  20. Hi! Thank you so much for all your help. I am a newbie, so I just read the directions in the manual for the 8qt duo plus. It says to always use 2 cups liquid. You in this article you said yo not use more than 1 cup liquid? Does the 8qt require more liquid? Thanks so much for your help.

    1. Hi Kim,

      Sorry for the delay in response as we are in the middle of moving!
      thank you for your kind words and question 🙂

      1 cup of liquid is plenty for the 8 quart DUO plus to get up to pressure.

      Take care & have a great week
      Jacky

  21. Just wanted to say thank you for your extensive and scientific review of roast cooking times! I scoured the internet for information about how long to pressure-cook a roast and this was the only place I found the exact information I was looking for.

  22. I am very new to IP cooking. I have a. 3.5# rump roast and need to use it soon. I know you do not recommend it but wondered if it would work? I also want to put chunks of cabbage in with the potatoes and carrots and how long would I cook them? Thanks so much for your response to these questions.

    1. Hi Dixie,

      thank you for your question 🙂

      For a 3.5lb rump roast, you can follow the cooking time in our Pot Roast recipe.

      The cooking time for the veggies will be 4 minutes and Quick release 🙂

      Happy New Year to you and your family
      Jacky

  23. I’m new to using an Instant Pot. After the cook time is up my instant pot switches to keep warm. When I need to use natural release does it do that while it’s on keep warm or do I need to shut off the instant pot? Thank you

    1. Hi Angie,

      thank you for your question 🙂

      The pot can be in keep warm mode or turned off for the natural release. The keep warm mode will not kick in until the temperature is roughly 158F (70C).

      Happy New year to you and your family!
      Jacky

  24. I have a 2.5lb RUMP roast, about 2 inches at thickest. How long would I cook this in instapot? I’ve never cooked this type of meat and grabbed wrokg one, thought chuck roast. It’s been hiding in my freezer and pulled out for this weekend.

    1. Hi Michelle,

      Thank you for your question 🙂

      Some of our readers have used 38 – 45 minutes + natural release with success.

      Happy New Year to you and your family
      Jacky

  25. Hi, I’m fairly new to the IP. I have a 4lb boneless blade roast. Should I cut it in half? or can I just leave it and do 45min in the IP. I have an 8qt duo. Can I add potatoes and veggies at the same time or should I add the later. Thanks.

    1. Hi Sophia,

      Thank you for your question 🙂

      Pressure cooking is mostly dependent on the thickness of the meat. If your 4lb boneless blade roast is 4″ in thickness, I would cut it into 2 2″ thick pieces.

      Cooking the potatoes and veggies at the same time will make the gravy taste better, but the veggies will be overcooked.

      Cooking the potatoes and veggies after will give them better texture so I would recommend splitting them into 2 portions and do both 🙂

      Happy New Year & Have fun cooking
      Jacky

  26. Hi… I have my new Instant Pot and have been experimenting with different items, hard boiled eggs are excellent, cheesecake was pretty darn good… my yogurt is great. However, twice I’ve tried meat.. one was a corned beef @approximately 1.5 lbs, cooked for 50 minutes and the other was a chuck roast just over 2 lbs, and just under 2″ thick cooked for 45 minutes. Both turn out like tough dry leather.

    I’m reading through your instructions and they are clear and concise, I can’t figure out what I’ve done wrong. Any insights would be appreciated.. thank you for your time.

    1. Hi Bernadette,

      Congrats on your new Instant Pot and thank you for your kind words 🙂

      Look for grain fed chuck roast with a lot of marbling & fat. They are very suitable in the Instant Pot.

      As for cooking the chuck roast, make sure to use no more than 1 cup of cooking liquid and Natural release. Here is our Pot Roast Recipe

      Corned beef will take roughly 70 minutes + Natural release. Here is our recipe for it.

      Merry Christmas & Happy New Year!
      Jacky

  27. Hello, I have a 2lb shoulder roast, would cooking it the same way return similar results? Sorry, but I rarely cook meat and am unsure what the different cuts are? 🙂
    Stephanie

    1. Hi Stephanie,

      Thank you for your question 🙂

      Beef Shoulder Roast is a lean cut and is more suitable for slow roasting in a low temperature oven.

      Chuck roast is a tough and fatty cut and is very suitable in the pressure cooker.

      Merry Christmas & Happy New Year to you and you family ?

      Jacky

  28. Hello,I just bought my first Instant Pot and feeling overwhelmed by all the instructions.So I can saute right in the pot? Do I use butter or olive oil to saute?I Bought Sirloin tip beef and was wondering to slice it thick or put in whole ?

    1. Hi Yvette,

      Congrats on your new Instant Pot 🙂 !

      You can saute right in the pot with butter or olive oil.

      If you are a visual learner, here are some recipe videos.

      It will depend how thick it is. If it is around 2″ thick, you can leave it whole.

      Take care & have fun cooking
      Jacky

    1. Hi Karv,

      thank you for your question 🙂

      Round of eye roast will come out tougher in the pressure cooker as it is quite lean.

      A low temperature oven will work best for round of eye roast.

      Take care & have fun cooking
      Jacky

  29. I have a 5.7 lb English cut roast to cook in a 6 qt PC.. What is the best time to cook this for and would a roast this size even fit into the PC. If so, how should the roast be cut. Thank you.

    1. Hi Sue,
      Thank you for your question 🙂

      English cut roast is great in the PC. Pressure cooking is mostly dependent on the thickness of the meat.

      I would recommend cutting the roast into 2″ thick steaks and the cooking time will stay the same.

      Take care & have a great weekend
      Jacky

  30. Hi! What if I have a prime rib roast? Will cooking times change? I’m not sure of the differences between chuck and prime roast cuts

    1. Hi Robyn,

      thank you for your question 🙂

      Prime rib roast is a lot more expensive and tender than a chuck roast.

      It is more suitable for slow roasting in the oven (to desired temperature) and then brown the surface on a high heat skillet.

      Take care & have fun cooking
      Jacky

  31. I just had to let you know how much I loved this pot roast. The only thing I did differently was toleave out the fish sauce. I have never been able to make a decent pot before. This is the BEST !!!!! I can’t wait to make it again for my daughter. She will be so surprised!
    Thank you again for the best pot roast ever !!!!

    1. Thank you so much for your kind words Jeannette !!

      So happy to hear this 🙂 Give fish sauce a try and you will never go back. I promise you won’t be able to taste it in the dish!

      Take care & have fun cooking
      Jacky

    2. If you’re leaving out the fish sauce because it seems like it’ll make the food taste fishy, or it sounds gross, I promise it doesn’t!
      I was very trepidatious, but I took the fish sauce plunge, and it really adds the umami/meaty taste but NOT. A fish taste!

  32. I have a 4lb. chuck roast to cook in my Instant Pot. If I cut it in 2-2″ pieces, do I place them on them on top of each other or side by side?
    Thanks, Anne

    1. Hi LisaB,

      thank you for your question 🙂

      Not yet as we have been testing the timing for chuck roast in different thickness slices.

      Take care & have fun cooking
      Jacky

  33. Since this recipe is made for basically sea level, do you have to add time to it when you are at 7,000 ft.? I know you have to adjust your time when canning, but what about IP?

  34. Can I ask about pork? I’ve got a 2.5 lb Pork Sirloin Tip Roast (boneless) to cook in the Instant Pot. Should I adjust the cooking time vs the beef?
    Thanks!

    1. Hi Lita,

      thank you for your question 🙂

      This pork cut is more suitable for slow roasting in an oven. As high temperature + long cooking time will make it tough and dry.

      If you prefer using the Instant Pot, I would recommend cutting the roast into pork chops and cook them in a relative short time.
      Here are some pork chop recipes 🙂

      Take care & have fun cooking
      Jacky

  35. Just ran into your sight and am very glad I did. Read all the comments and learned some things from them and you as well. A friend gave me a pressure cooker because she said she had NO success with it except for frustration. I tried her pc recipe and instruction book and found that therein was a problem. It seemed that all the recipes had very long and I mean very long cooking times, I know because I tried them with the same results she got. She blamed the cooker but after reading your info, I’m convinced I know better now. I’ll experiment with a fresh 2″ thick chuck roast tomorrow. Thank you very much. Herb Wouthuis

  36. I have a shy 2″ thick venison roast about 1.5 pounds. Should I cook it HP 30 mins since venison cooks faster and taste better at medium rare and let NR 15 mins? Also leave it whole or cut in two sections?

    1. Hi Lisa,

      thank you for your question 🙂

      I would leave it whole. The venison will probably be fully cooked after 30 minutes + 15 minutes NR.

      Take care & have fun cooking
      Jacky

  37. I made a 2.5 lb chuck roast in my IP. The recipe called for a 90 minute cook time for 5 lbs. I was looking up how long the best time to cook was, and I stumbled upon your site. I am so thankful! So I cooked it for 40 minutes like you suggested and it turned out to be (according to my friend’s daughter) the best pot roast she had ever had.

    My question is, if I were to cook a 5 lb pot roast, would I need to go to the full 90 minutes? Your “experiment” only used a bit more than a pound in the pot. Please help!!! I need to make a bigger one next time. This one was polished off in 5 minutes flat!

    1. Hi Kathy,

      thank you for your kind words 🙂

      Since pressure cooking is mostly dependent on the thickness of the meat, the best way to cook a pot roast is to cut it to 2″ in thickness and cook it at 45 minutes + Natural release.

      This way it will be tender & juicy without the outer layer being overcooked.

      Take care & have fun cooking
      Jacky

  38. THIS WAS A WOW!!! 35 minutes did a great job, and the meat was tender, and tasty. I did not exactly follow your recipe. I had previously cooked some Indian chicken, and had the simmer sauce left over. I threw that on top, along with onions, red wine to deglaze, roasted garlic, and chicken bone broth. We had it over mashed potatoes, and it was just divine.
    Now if I were doing a pulled type meat for barbecue, I would cook it longer — say 50 minutes.
    Thanks for the great recipe!

  39. Hi!

    I’m so sorry .. .

    I am on my phone, and didn’t realize what spell checker was doing to my comment!

    As I was reading through your comments (which I have learned a lot from; thank you!) There was a personwho indicated that they had a 3 pound roast that they cooked for 45 minutes per pound, and was very unhappy with the results.
    I cannot find this post now, even though I just read it 3 minutes ago. In your response, I feel like the 45 minutes per pound portion of their comment was missed?
    Thank you!

    1. Hi Dawn,

      thank you for your kind words and question 🙂

      Do you remember where was that comment so I can answer it better?

      Cooking in the pressure cooker mostly depends on the thickness of the meat so 45 minutes will be a good cooking time for 2 inches thick chuck steak.

      Take care & have fun cooking
      Jacky

  40. Hi. I love my pressure cooker I got this years. My question, if it is easy to answer, is this. (I am always trying to figure out how and why things work). Why does cooking under pressure speed up the cooking time of a roast so much. I have used a crock pot so many times over the years and am just amazed I can cook a roast in 40 minutes. And why is it so much more tender cooked in the PC then when I cook it in the slow cooker. I always thought roast was good in a slow cooker but did not realize what I was missing not having a pressure cooker. I will never cook a chuck roast in a slow cooker again. I just can’t understand why pressure cooking is so fast and makes it so good. I can’t wrap my brain around the concept.
    Thanks for your time and your great web site with great tips and receipts. It is the best pressure cooker site I have found.

    1. Hi John,

      thank you so much for your kind words and question 🙂

      The higher temperature in the pressure cooker speeds up the cooking process by breaking down the meat fiber quickly.

      Take care & have fun cooking
      Jacky

  41. I have cooked a couple of roasts in my instant pot. Both were 3 1/2 lbs. I set my time at 65 mins and they were very tender and not dry. I took the roast out and wrapped in foil and let it rest while the potatoes and carrots cooked. Very good experience with both!

  42. Hi Amy & Jacky
    I have a 2lb piece of brisket, many years ago l had a old
    pressure cooker and use to do the full brisket but, l have forgotten
    how much water to put in. Do l cover the it
    Regards Lee

  43. If I have a 3 lb. roast and a 2 lb. roast, can I cook both at the same time? I have a 6 qt. pressure cooker? If I can, do they both have to be on the bottom of the PC or can I stack them? Thanks in advance.

    1. Hi Beej,

      thank you for your question.

      Pressure cooking time most depends on the thickness of the meat. If both of the roast have the same thickness, they will cook perfectly with the same cooking time.

      I would recommend having both the roasts at the bottom to partially submerged in the liquid.

      Take care & have fun cooking
      Jacky

  44. I just followed these instructions with a 40 min pressure cool time. The results were quite good, but I think perhaps 35 min might be even better. Meat was very tender but I think still just a touch dry.

    1. Hi Amanda,

      thank you for your feedback & kind words!

      That’s what we think too. Hopefully we can purchase more chuck roast to test again when time permit 🙂

      However, we suspect an even more delicious Pot Roast hiding between 35 – 40 minutes cooking time. We’ll update you when we purchase some more chuck roast!

      take care & have fun cooking
      Jacky

  45. I would love to know why the instant pot’s slow cooker function won’t cook a descent pot roast. I’ve tried, and it was terrible! Sometimes I want it to cook all day while I’m doing other things. The main reason I purchased the instant pot was because I thought I could use it as a slow cooker or a pressure cooker. Do you have any suggestions on using the slow cook function?
    Please help!

    1. Hi Lisa,

      thank you for your question.
      The slow cook function on the Instant Pot is lower than regular slow cooker temperature. You may want to adjust it to Slow Cook more and try again.

      Take care & have fun cooking
      Jacky

  46. I have a rolled roast that looks just like your picture. I thought your recipe would be for that type of roast but it wasn’t. It is 2 1/2 lbs. and is about 4 1/2″ high. Is it cooked the same way as the 2″ roasts you mentioned? Or do I have to cut it in half?

    1. Hi Sue,

      thank you for your question 🙂

      It is best to cut them into 2″ roast steaks as picture to avoid overcooking the outer layer of the meat.

      take care & have fun cooking
      Jacky

  47. Hi! I have basically two of the 1.3 lb cuts in the same pot right now. Would I add time since I have double the meat?
    Thx!! I’m thinking I’m going to goto natural pressure release at 60 min but not sure. Lotsa potatoes and carrots in there too, the 6qt pot was almost full.
    Thx for any help!!

    1. Hi Pkrass,

      thank you for your question. The cooking time can remain the same as long as they are not tightly packed or if the meat are placed side by side!

      take care & have fun cooking!
      Jacky

  48. I tried the wonderful pot roast recipe. The flavor was amazing. However, the meat was dry. I had a 1 1/2 lb chuck roast, not quite 2 ” thick. I cooked it exactly as specified for 45 minutes, natural release. How long should I have cooked it? How do you figure cooking times? I’m at a higher altitude (4500 ft) so I understand I should add 5% more time and that would have been worse. This is the perfect size of roast for us, I’d hate to have to buy bigger just to get it too cook right.

    1. Hi Carol,

      thank you for your question 🙂
      The cooking time should be about right at 4500 ft.

      It could also be the quality of the chuck roast. Choose one with a lot of marbling as the fat will melt and lubricate the meat while pressure cooking.

      Take care & have fun cooking
      Jacky

  49. Hello and thanks for the article. I just got a 6 quart pressure to play with. I remember mom always using one many years ago.
    I am single and just cooking for myself. I bought a 1 pound roast yesterday. It is probably about 2 inches thick. How long should I cook a roast that small? Also should I cook it on the pan bottom or use the short cooking rack that came with the cooker? Thanks for your help.

    1. Hi John,

      thank you for your question 🙂

      For a 2 inches thick chuck roast, the best timing is at around 40 – 45 minutes.
      Chuck roast is best to cook at the bottom of the pan as braising will tenderize the meat better.

      Take care & have fun cooking!
      Jacky

  50. Hi Joanne,

    It’s great to hear from you. Thank you for your questions 🙂

    I bought a pressure cooker to cook beef as I have not had much success with beef in the oven. Do you find that beef cooked in a pressure cooker is better.
    It depends on the cut of meat. Some cuts such as round of eye will do better in the oven.

    I have been cooking the two to three pound rump roast whole for 45 minutes a pound. It has turned out dry, very tender and a very flavorful stock that makes an amazing gravy.
    Dry meat usually means it is overcooked. Dry + very tender usually means it has been overcooked to the stage where all the meat fiber has broken down.

    What does ” your question is awaiting moderation mean?
    This is an automatic protection system to protect the website from getting a lot of spam comments 🙂

    Does this mean you should not cook a roast in one piece in a pressure cooker? Booklets that come with pressure cookers have never said this? Slice against the grain?
    It depends on the meat’s thickness & size. If it is a huge piece, cooking it as a whole can overcook the outer layer before the center gets cooked perfectly.
    This experiment was done to find the best timing for a 2″ (in thickness) chuck roast steak.

    Slice against the grain?

    For tough cut, it is best to slice against the grain (tough long muscle fibers). The meat will be a lot more tender when compared to slicing parallel to the grain. Here is how to slice against the grain.

    Why chicken stock instead of beef stock with beef?
    The reason why our recipes call for chicken stock:

    Most available beef stock in the market have a slight chemical taste and do not really taste like beef stock at all.
    We opt for chicken stock in our recipe as store-bought chicken stock usually tastes closer to the real thing and a lot better than store-bought beef stock.

    If you have homemade beef stock or high quality store-bought beef stock available, please use it.

    If you brown a two inch slice of meat 10 minutes on each side isn’t it already cooked, have always been worried about over browning and drying out meat.
    For fast cooking (tender cut) steak like rib-eye, yes, it will be done. For chuck roast (tough cut) steak, no. Chuck roast steak has a lot of tough connective tissues, it is a perfect cut for the pressure cooker because it will break down the tough connective tissue in a very reasonable time.

    At what temperature should on brown?
    As high as possible. 🙂

    What do you deglaze your pot with and do you add your chicken stock to that
    We used red wine for this recipe. Chicken stock can be used as well.

    You can see the full pot roast recipe here

    Your best results was at 45 minutes. So all browned slices in together for 45 minutes?
    We cooked the three chuck roast steaks in three different pots to see what will happen. One at High Pressure for 20 minutes, one at High Pressure for 45 minutes, and one at High Pressure for 75 minutes.

    1. Hi Madonna,

      thank you for your question. If you use a 10lb jiggle, the timing will not have to change.

      If you use a 15lb, you can shorten the timing by 15%.

      Happy New Year & Have Fun Cooking!
      Jacky

  51. Hello,
    Is there a difference in cooking times for pot roast versus beef brisket? I tried cooking beef brisket in the IP (90 minutes and NR) and it ended up being fall-apart shredded meat, not much flavor, and kind of dry. I tried a roast once that came out with fall-apart texture but dry from the IP. Is it the meat type or I just need to keep experimenting with cooking times? Help please!

    1. Hi Emmie,

      thank you for your comment and question 🙂

      Yes, pot roast (chuck roast) requires less cooking time than beef brisket as beef brisket is a tougher cut.

      If the meat is dry with not much flavor, it means it has been cooked too long as most of the juice/flavor has already transferred over to the gravy.
      Chuck roast is one of the most forgiving cut to use in the pressure cooker. Perhaps you can give that a try first?

      Happy New Year & Have Fun Cooking!
      Jacky

    1. Hi Sandy,

      thank you for your question.

      Since it is frozen, the pot roast will not brown as well so the end dish will not be as flavorful.

      Try to brown the pot roast as best as you can on each side before you start. For timing, I would add about 3 – 5 extra minutes to the pressure cooking time!

      Happy New Year & Have Fun Cooking!
      Jacky

  52. Do you think it would work better to do a low pressure + longer cooking time to help break down the connective tissue? Would this help preserve the beef flavor?

    1. Hi Amy,

      thank you for your question.
      The higher temperature in high pressure mode will help break down the connective tissue better.

      In theory, I think it will not preserve more of the beef flavor because the longer cook time at lower temperature (still quite high at 229°F to 233°F)
      will probably transfer more meat juice to the gravy. (Need a blind test experiment to verify this)

      Happy New Year & Have Fun Cooking!
      Jacky

  53. Sorry if this is a dumb question. So if I want to cook the 5 lb roast, do I need to cut it into 2″ thick pieces so it cooks evenly, or can I leave it whole?

    1. Hi Sally,

      thank you for your question.

      It is best to cut it into 2″ thick pieces to cook it evenly or the outer layer of the meat will overcook before the inner layer are completely tendered.

      Happy New Year & Have Fun Cooking
      Jacky

  54. I’ve been making the 90 minute pot roast lately but it seems way too long. I knew I could count on you to know the perfect time. I’m trying this out tomorrow night. So excited that I can basically cut the time in half on my Mississippi Pot Roast. Thanks!

    1. My pot roast turned out so well. It did not have that slightly dry (but no where near as bad as a slow cooker) feel to the meat. It was moist and tender and perfect.

      @charlene. If I’m allowed to share a link.

      I add water instead of beef broth and and a few dashes of Red Boat fish sauce to replicate beef broth.

  55. Thank you ! I wanted to make a roast but not sure how many minuets to cook it. This helps a lot. I also really appreciate the video.

    1. Hi Lisa,

      thank you for your kind comment! I am glad you found this helpful 🙂
      Just let us if you have any questions or need anything

      Have fun cooking!
      Jacky

    1. Hi Monica, thank you for your question 🙂
      If you have already sliced it, I suggest cooking at high pressure for 12 minutes + full natural release.
      Unfortunately, the result will be less moist than cooking as a whole.

      Monica, thanks again for visiting our site 🙂

      Jacky

  56. What would you suggest for time if I wanted to skip the browning stage and use it shredded for sandwiches? Is that where the 90 minutes comes in to play?

    1. Hi Marci, thanks for your question. You should be able to shred the beef after 65 minutes of cooking time + Full natural release.
      Try not to skip the browning step if possible, as it adds tons of flavor to the dish! 😀

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