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.

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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!

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Amy
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Amy

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?

MaryLou Breed
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MaryLou Breed

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!

Tesfaye
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Tesfaye

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.

Todd Jenest
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Todd Jenest

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!

Veronica
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Veronica

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!

Diana
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Diana

I have a 2.5 chuck roast that I’m cooking in a stovetop pressure cooker. It is approximately 3 inches deep. How long to cook?

Cindi Stine
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Cindi Stine

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?

Marlene
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Marlene

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!

Christopher Keller
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Christopher Keller

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… Read more »

Laura
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Laura

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… Read more »

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