Umami Pressure Cooker Pot Roast

Instant Pot Pot Roast (Pressure Cooker Pot Roast) Recipe

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

Instant Pot DUO 60 is on sale on Amazon. Also check out Our Handpicked Best Instant Pot Accessories

Jump to: Cooking TipsRecipe | Video

Many readers really enjoyed our previous experiments: 1-minute Pressure Cooker Pork Chops & Perfect Pressure Cooker Eggs, and asked us for the BEST cooking time for Pressure Cooker Pot Roast. So, we knew it was time for another little pressure cooking experiment.

In the pot roast experiment, we pressure cooked 3 nearly identical chuck steak at High Pressure for 20 mins, 45 mins, and 75 mins with an Instant Pot Electric Pressure Cooker.

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

Subscribe for Free Recipes + Tips
Every week we’ll send you tried & true recipes, tips and more. It’s 100% Free

We respect your privacy seriously.

Out of the 3 results, we enjoyed the 45-Minutes Pressure Cooker Pot Roast the most. It was overall the most well-balanced in terms of Meat Texture, Meat Juice, Meat Flavors, and Sauce. It was definitely the most delicious one.

So, we developed this recipe based on that cooking time. You can read more about the experiment here: The Best Pot Roast Cooking Time in Pressure Cooker.

Pressure Cooker Pot Roast Recipe Ingredients - chuck roast

Ingredients for Umami Pressure Cooker Pot Roast Recipe

Tons of umami ingredients in this recipe complement very well with chuck roast.

Pressure Cooker Pot Roast Recipe Ingredients

Tips for Umami Pressure Cooker Pot Roast Recipe

1. Can I use other beef cuts for this recipe?

Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!! This is very critical.

2. Why are we browning the chuck steak as a whole?

  • Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
  • Brown Faster & Better: Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.
  • Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.

3. Don’t skip the Browning Step (Step 3)

Browning the chuck roast will greatly enhance the flavor of the end product. So, don’t skip this step! Look at this beauty.

Pressure Cooker Pot Roast Recipe - Browning the chuck roast will greatly enhance the flavor of the end product.

4. Taste!

Remember to taste Taste TASTE as you cook! Taste & season at every step will greatly enhance the flavors of the dish and improve your cooking skills too.

5. Small Cooking Tip: Rub the Herbs

rub the herbs between your fingers as you add them into the food to “activate” the flavors.

Watch: How To Make This Umami Pressure Cooker Pot Roast Recipe Video

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

Now it’s YOUR turn to take out your pressure cooker and make some Umami Pressure Cooker Pot Roast (Instant Pot Pot Roast)

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

5.0 from 114 reviews
Umami 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!
Recipe type: Dinner, Lunch, Main Course, Meat, Intermediate
Cuisine: American
Serving: 2 - 4
  • USDA Choice Grade chuck roast/ Canada AAA Grade blade roast - 2 inches (5 cm) thick (can use 1 pound to 3 pounds)
  • 4 cloves garlic, minced
  • 2 small onions, sliced
  • 1 cup (250 ml) unsalted chicken stock
  • 1 tablespoon (15 ml) light soy sauce (not low sodium soy sauce)
  • 1 tablespoon (15 ml) fish sauce
  • 1 tablespoon (15 ml) olive oil
  • 1 pinch of dried rosemary
  • 1 pinch of thyme
  • 2 bay leaves
  • 2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze
  • Kosher salt and ground black pepper to taste
  • 8 white mushrooms, sliced
  • 2 carrots, chopped
  • 2 - 4 potatoes, quartered
  • 1 ½ tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast into the pot (Instant Pot: wait until the indicator says HOT). This will promote Maillard reaction and prevent excessive moisture loss.
  2. Prepare the Chuck Roast: Pat dry with a paper towel. When the pressure cooker is hot, season the chuck roast with generous amount of kosher salt and ground black pepper.
  3. Brown the Chuck Roast: Add 1 tablespoon (15 ml) of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping). Remove and set aside.
  4. Sauté the Onion and Garlic: Reduce the heat to medium (Instant pot: press cancel button, then press sauté button). Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance. Add in the mushroom and season with another pinch of kosher salt if you like. Stir and cook for another 2 minutes.
  5. Deglaze: Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.
  6. Deglaze and Taste: Add 1 cup (250 ml) of chicken stock, 1 tablespoon (15 ml) of light soy sauce, 1 tablespoon (15 ml) of fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Taste the seasoning and add more salt and pepper if desired.
  7. Pressure Cook the Chuck Roast: Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook at High Pressure for:
    Electric Pressure Cooker: 45 minutes
    Stovetop Pressure Cooker: 36 minutes

    Turn off the heat. Do not touch and let it fully Natural Release for 25 minutes. Open the lid carefully.
  8. Pressure Cook the Vegetables: Remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and let it rest while pressure cooking the vegetables. Submerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes. Close lid and pressure cook at High Pressure for 4 minutes (Electric or Stovetop). Turn venting knob to venting position to do a Quick Release. Open the lid carefully.
  9. Make the Gravy: Taste the sauce one final time and adjust the seasoning if necessary. Mix 1 ½ tablespoon (12 g) of cornstarch with 2 tablespoons (30 ml)of water and mix it into the sauce one third at a time until desired thickness.
  10. Serve: Slice the meat against the grain. High five your family. Serve with the gravy, potatoes & carrots. Immediately enjoy this umami filled dish you have just created!
Instant Pot Pot Roast | Pressure Cooker Pot Roast | Instapot Pot Roast | Pot Roast Recipe | Chuck Roast #instantpot #instapot #pressurecooker #instantpotrecipes #comfort #easy #beef #recipes


Leave a Reply


newest oldest most helpful
Catherine Ryan
Catherine Ryan

Amy and Jacky, Your recipe made fantastic pot roast! I cooked a 3.25 lb roast in an 8 qt Instapot, with 24 oz of egg-sized yellow potatoes, 8 oz fresh shiitake mushrooms and 1 lb of carrots. I used double the garlic and 1.5 cups broth. The roast was a bit thick, so I tested it, but found it to be quite tender after pressure cooking for 45 and natural release for 25 minutes. I did not have home cooked stock, or low sodium stock, so I went light on the salt, and added a bit more soy sauce to… Read more »


Hi, I have only ever found 1″ thick chuck roasts. Until I was reading here, I never knew they came thicker. So how long do you cook a 1″ thick chuck roast?

Mary McKay
Mary McKay

I have dietary constraints. I cannot process foods with high sugar content or gluten. Therefore, tomatoes, onions, garlic, carrots cannot be used in any recipe. I CAN have white potatoes or rice. What seasonings can I use for the pot roast? I have tried rosemary to some success. But since most broth contains things I cannot eat, what can I use? Just water?

lisa fouser
lisa fouser

I love all of your recipes! One question I’ve always wondered if you have a 2 lb roast do you reduce the recipe by half, including cooking time?

Thanks so much!


Just one question. Do you leave the bones on roasts for the instant pot. Am having some beef butchered and need to know if I need to request boneless or not. Have not seen this on any instant pot sites and am new to instant pot cooking.


This was absolutely delicious! So tender and tasty! First ever pot roast, won’t be the last!

Thank you!

Jolene Haave
Jolene Haave

This was only my second meal made in my newly Purchased “Crock Pot” brand pressure cooker. Oh my god, this was probably the best pot roast I have ever made. This is also probably the best tasting dish I have ever made as well. My 13 year old daughter isn’t a fan of meat, and she LOVED it!! I left out the fish stuff and mushrooms (I’m the only one that is ok with mushrooms in the fam) and I used 3 very large potatoes and also used 8 or so carrots. I also used 1 tablespoon of balsamic vinaigrette… Read more »

Peter Beckles
Peter Beckles

You said: “Make sure your pot is as hot as it can be when you place the chuck roast into the pot (Instant Pot: wait until the indicator says HOT). This will promote Maillard reaction and prevent excessive moisture loss.” I’m using a stove top pressure cooker and if it was as hot as it can be the oil will burn as will the roast after ten minutes. I read somewhere that beef tallow or lard are the best oils to avoid burning so that’s one hurdle to get by. But 10 minutes? I’m a tyro at this and I’m… Read more »

Peter Beckles
Peter Beckles

I tried it and discovered that “wait until the oil to lightly smoke” works. That way, searing was easy to control and colour was just right after 8 minutes. The meat was tender and my only error was that the vegetables were left for an extra minute. I think that extra minute lost them a bit of firmness.
Generally I must say that your Umami pot roast was pretty tasty, went down well and made a good sandwich too!
I’ll give the recipe four stars only since I don’t know how five should taste.


Hi! I am trying to get a instant pot, but I am conflicted between the 6 and 8 qt Ultra instant pot. Price is not a problem. However, is there a reason to not get the biggest size for future proofing or will getting a 8 qt be problematic in cooking small/regular sized portions. I cook for me and my wife only and sometimes we would want to do batch cooking and maybe a whole 4-5 pound chicken. Other than that we would like recipes that we can have one day and possibly leftovers for the next day. Thank you… Read more »

Kelly Collins
Kelly Collins

I am wondering about the fish sauce? If my family and I are not fish fans, would it be horrible to leave this out? Or maybe it doesn’t taste like fish? Just curious. Love your site, thanks for all of the info!

Delia Salazar
Delia Salazar

I had to scroll down through all the wonderful reviews just to make sure another one got added. I have made this recipe probably 20x. I was very freaked after buying the instant pot and wasn’t sure how to use it. This recipe was the first thing I made. It and several others on here really helped me figure things out. I really struggled with cooking before but I can honestly say with this recipe I can finally cook something better than my mom. 😉 I usually double the amount of everything because it’s gone so fast but the recipe… Read more »

Send this to a friend