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! 😀

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.

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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)

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5.0 from 113 reviews
Umami Pressure Cooker Pot Roast
 
Prep
Cook
Total
 
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!
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Intermediate
Cuisine: American
Serving: 2 - 4
Ingredients
  • 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
Instructions
  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

 

Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. 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!

    1. Hi Lisa,

      thank you for your kind words and question 🙂

      It depends on the thickness of the roast. If it is 2 inch, the cooking time will be the same.

      If it is less than 2 inch, you can reduce the cooking time by a few minutes. The ingredients will stay the same.

      Please take care!
      Jacky

  2. 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.

  3. 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 and 1 tablespoon of Red wine vinaigrette. My meat was 3 lbs, although the meat didn’t fall apart like it does when slow cooked, it was still very tender and easy to cut. And everyone liked the thickness of the gravy, I have never thought about thickening it up before, such a great improvement! Thank you for this amazing recipe!!!!

  4. 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 sure that many a steak and roast have been burnt while the hapless cook was trying to determine why “blazing hot” doesn’t seem to work!

    1. Hi Peter,

      Thank you for your question 🙂

      You will want to wait until the oil to lightly smoke. This will be a good time to sear the chuck roast.

      Please take care & have fun cooking
      Jacky

    2. 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.

  5. 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 for your time!

    1. Hi Aaron,

      Thank you for your question 🙂

      There will be no problem in term of cooking smaller portions.

      The 8 quarts is bigger and can take up more counter space.

      Please take care & have fun cooking
      Jacky

  6. 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!

    1. Hi Kelly,

      Thank you for your kind words & question 🙂

      It will not taste like fish (or fishy) and it will not be horrible to leave it out.
      You can substitute it with the same amount of soy sauce as well.

      Please take care & have fun cooking
      Jacky

  7. 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 is extremely flexible, you can not mess it up!

  8. Made this recently and everyone loved it. I had some buffalo meat that needed to get used up and this was a perfect way to cook it. Buffalo is so lean that it can get dry and tough if you are not careful, but in the instant pot with this recipe it was fall off the bone delicious! I have yet to be disappointed with a recipe from you guys. Keep it up!

  9. Hi, is this recipe based on 1 pound or 3 pound. It says I could use 1 to 3 Lb but would like to know if I need to double or triple the broth and seasonings. I have 8 at and would like to cook 2 Lb this time, thanks!

    1. Hi Mia,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      No need to add more broth. You will want to taste & adjust the seasonings after pressure cooking/

      Please take care & have fun cooking
      Jacky

  10. Hello, this looks great! Can I sub sweet potatoes for the regular potatoes? Or will that throw off the taste of the dish?
    Thanks!

    1. Hi Adelaide,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      I imagine the sweet potatoes will make the dish taste a bit sweet. You will have to try it to see if you like it 🙂

      Please take care & have fun cooking
      Jacky

  11. I made this last week. It was delicious! I think it is my current favorite for chuck roast. I used a roast that was 2 lbs. 4 oz. I thought I would like more vegetables so I doubled vegetables, seasonings and broth. I have an 8 qt. I’m not sure it would work in a 6 qt. I cut the potatoes smaller hoping that the smaller pieces would naturally thicken the broth a bit – I didn’t use the corn starch. Midweek I thought maybe more beef would be a bit better. It was so good, there’s just a lot of flexibility to everything! I think the onions and mushrooms add a lot of flavor to the sauce. I like the idea of cooking the vegetables separately at the end. The vegetables come out PERFECT, not mush. Again, thanks for a great recipe.

  12. I made this tonight finally (I’ve been eyeing the recipe) and it was delicious. The meat was so tender and tasty. The vegetables were delicious (though I need to cut the potatoes bigger as they were a bit soft).
    Thank you Amy and Jacky. This recipe is a winner and will go onto my instapot favorites list (along with your spaghetti recipe!)

  13. I bought a 2.7 lb chuck roast and cut it in half, thinking that half should be good for this recipe. Well after cooking it, I should’ve used the whole chuck roast!! How can I add the other half of the beef to this dish? Should I slice it up, cook it on the stovetop, then add to the stovetop?

    1. Hi Kat,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      You can sear it and then slice it up (to shorten the cooking time) to cook it on the stovetop.

      Happy New Year & please take care
      Jacky

  14. Amy and Jacky, as an 82 year old I had to take on the cooking task as my dear wife is no longer able to do so, or even help me along due to dementia.
    I am so glad to have found your Wonderfull site after purchasing a 6 quart Ultra Instant Pot. I greatly admire your thoroughly researched recipes and your willingness to share your expertise so freely!
    The Umami Pot Roast is a huge winner!
    Thank you so much.

    1. Hi Richard,

      Hope you and your wife had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  15. This recipe is amazing! I chose beef broth, instead of, the chicken broth but followed the recipe as is. I would like to try using oxtails or short ribs the next time I make this. Any suggestions on cooking times for these cuts?

    1. Hi Jovanie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Short ribs and oxtails will take roughly 45 minutes and natural release.

      Happy New Year & please take care
      Jacky

  16. This recipe is AMAZING. I have made this many times and it’s my go to recipe when having family or guests over for dinner. I always get SO many compliments on the delicious taste of the pot roast and veggies. Thank you for making the instructions so easy to follow too. I look forward to trying more of your recipes.

  17. Amy and Jack,
    Thank you for this website! My husband got me an Instant pot and I have been afraid to use it. I am horrible and I hate written instructions. Your website helped me to understand the functions and realize how easy it is to use.
    Thank you so much.

  18. This was fantastic 🙂 I had a 4lb blade roast so I increased the broth recipe and added 20min to the cook time. It was wonderful! Thank you for the recipe, I got an IP for Christmas so I have been looking for ways to use it.
    I want to rate this 5 stars but the site wont let me 🙂 I’d give it 10 stars if I could.

    1. Hi Sarah,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

    2. This recipe looks so good! Can you tell me if I can make it a head of time
      and keep it at warm for, lets say 2 hours will it be as good?

    3. Hi Diane,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your kind words & question.

      It will still be good, but not as good as the food will slowly lose it’s moisture.

      Happy New Year & please take care
      Jacky

  19. This recipe takes a while (it takes the time stated in the recipe) and it’s not a super-easy recipe, but this is by far the best pot roast I’ve ever made. Better than grandma’s! Thank you so much!

    1. Hi Nola,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  20. Will it work for my 1kg rump steak? Im sorry im from Australia and I dont know the equivalent for this meat in US. How long is cooking time. My meat is not too thick too.

  21. Hi!

    Great recipe! The flavor was there, but mine was very oily/fatty. I’m pretty sure I was following the instructions very carefully. Anything that I could be doing wrong?

    Thanks!

    1. Hi Jay,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words!

      Chuck roast is a fatty cut so it is normal. You can use an oil separator in the end to remove the fat.

      Please take care & have a wonderful weekend
      Jacky

  22. Wow, wow, wow! This was fantastic! The fish sauce gave the roast (and gravy!) just a hint of extra flavor and I loved it! Thank you for the fantastic recipe!

  23. This was my first meat recipe in my new Nova Plus 6 qt. After following the instructions exactly, it turned out amazing!! I, as so many others, so appreciate all your time and efforts in creating just the right recipes. You assured me it wouldn’t taste fishy at all and you were 100% right. My husband can’t wait until I make this again!

  24. I made your pot roast for my visiting grandchildren and got rave reviews from these picky eaters (my granddaughter said the gravy was “amazing”). I plan to make it again for their next visit with their mother. My daughter was raised on our beloved family pot roast recipe (yours is even better and faster) with lots of gravy. We love gravy – with a side of meat and veggies, lol! I would like to double the gravy, but know that I shouldn’t cook the meat in double the liquid as it will overcook (and steam boil it as well?). So, when I’m making the extra gravy after removing the cooked roast, should I just add an additional “recipe” of all the herb and liquid ingredients (including the wine) to the gravy thickening step? My concern is that the extra gravy won’t have time to develop that depth of flavor without pressure or longer simmering. What do you recommend? Thank you, again, for all your hard work in developing these recipes – your site is always my first stop (even though I cook mostly low-carb)!

    1. Hi Toria,

      thank you so much for your kind words 🙂

      You got the right idea. I will let them gravy mixture simmer for 10 minutes to allow the flavor to come together.

      Please take care & have fun cooking
      Jacky

  25. Thank you for your amazing recipes! Ever since I tried your version of Thai Green Curry I’ve been hooked! This Pot Roast came out wonderful and it reminded me of my time spent living in London. I only had Shiitake mushrooms on hand so I used those instead – think it might have even increased the umami factor! Please keep up the great work 🙂

  26. This recipe was exquisite the flavor was superb. I do not own a IP I only own an aroma rice cooker an earlier version I used steam mode since I don’t have another to use and kept time. I used a rather fatty beef roast and browned as you said. When I mixed the deflate sauce I used pork stock and some beef bone stock I saved from earlier meals. The only chicken stock I had was chicken bouillon a little too salty for my taste. I also was out of vingar/red wine so I used a few dashes white Zinfandel as substitute. I may have put an extra Tbsp fish sauce s well I couldn’t remember. I refrained from salting since I used canned mushrooms instead of fresh. I added fresh sea salt at the end and it taste amazing. Bookmarked this recipe. Never thought to use bay leaves. My family and I use thyme frequently but we’re a little weary of rosemary as well. I gave it a go and worked out fabulously. I’m thinking of making a smaller roast next and making more carrots and other root vegetables.I used yellow potatoes since their less starchy. My beef stock had a bit of rice starch in it but it’ll came together nicely. I was afraid I would overcook the meat but is melted nicely. The vegetables were unpeeled we prefer them as such so I cooked them about 25 mins instead of 4 in my Aroma. Put the meat back in after slicing and removing bone and unwanted scraps. Ended up with lots of meat and no veggies left. We can use the juice to make more. I didn’t thicken the sauce because it had so much flavor on its own. Thank you for posting your recipe!

  27. Hi guys, I’m planning to make this for a party tomorrow! I have a frozen chuck roast. How do you suggest I adjust the cooking time instead of thawing the roast before cooking it?
    Thanks once again!
    Again, I wanna rate this as 5 stars but the button won’t work!

  28. Amy & Jacky
    this was so easy and so good. My brother was so impressed with my instant pot when he came for thanksgiving he brought on. I turned him on to your receipes. Keep up with the good work.

  29. Wow, delicious and perfect! The flavors in this recipe are fantastic. Thank you!

    I made the altitude adjustment (we’re nearly a mile high) which was adding 15% = 52 minutes. Came out perfect–first time I can say that with a pressure cooker roast!

  30. I’m pretty new at the IP. When you say “turn off heat” and let it natural release, do you push CANCEL and then not open it until 25 minutes?

    1. Hi Kelly,

      Congrats on your new IP and welcome to our site 🙂

      For the IP, turning on or off the heat doesn’t matter as the keep warm mode will not kick in well after pressure is released.

      Take care & have fun cooking
      Jacky

  31. I just wanted to say I’ve made this recipe probably 4-5 times. I made it the first time or two without the fish sauce, and even though the amount isn’t much, when I did break down and buy some it really added an extra depth of flavor. Don’t skip the fish sauce! My grocer never has a roast smaller than 5 lbs, so I do have to increase the cooking time a bit. I’m not a good guesser so sometimes it’s more tender than others but I work with what I have. I always cook my mushrooms a bit longer than your recipe suggests which caramelizes the onions a bit more. I love this sauce and despite how much food this makes, we always eat all the leftovers! I also love the flavor of the veggies where they are cooked separately; they retain their own distinct flavor and the sauce is an added bonus! I feel like slow-cooked veggies taste bland after being cooked for so many hours. I also LOVE LOVE LOVE your pork carnitas recipe. I’ve made a lot too and always freeze extras with great success.

    1. Hi Betty,

      Thank you for your question 🙂

      Round roast is very lean and is not too suitable for pot roast in the pressure cooker.

      Chuck roast is a much better choice.

      Please take care & have fun cooking
      Jacky

  32. This was sooooooo good. My husband actually said one of the best meals I made all year! I also made it KETO friendly but subbing out the soy for a KETO alternative. I did leave in the potatoes, but he ate them and I had roasted cauliflower on the side! Will make again and again!

  33. Oh my, how I love you guys. I have been following your charming personal stories and pinning many of your recipes for quite a while. Well, I finally made the Umami Pot Roast and WOW! WOW! WOW! What took me so long to try this? Unfamiliar ingredients..afraid I might not like the results? OMG! This is absolutely the best pot roast ever!!!! I’m no longer afraid to try ANY of your recipes…in fact, I am planning to make your Umami Chili next!

    1. Amazing, swapped soy sauce for Worcestershire sauce. Was probably the best beef I have had in years. Thank you.

  34. Hello,
    I tried this recipe tonight and feel like I follow the directions exactly. My roast was a little bit on the dry side, despite having browned it on 10 minutes on each side, letting it naturally release for 25 minutes, and having tented it while I was making the gravy. What’s the gravy over it the meat tasted great, it was just a little on the tough side. Was I supposed to put the meat on the truth it in the gravy, or just set it down on the bottom of the inner pot? Can you think of what might have caused this?
    Thank you,
    Instant pot newbie 🙂

    1. Hi Getting Erin,

      Welcome to our site and thank you for your question 🙂

      Was chuck roast used?
      If the roast is on the dry and tough side, that means it was overcooked or too lean (not fatty enough).
      The meat is supposed to be set down on the bottom of the inner pot.

      Please take care & have fun cooking
      Jacky

  35. I will be making this just as soon as my chuck roast thaws. I have fallen in love with your HK umami IP recipes as they make the richest, most flavorful gravies ever! This morning, when I started looking for a good chuck roast IP recipe, I immediately thought of the gravy which caused me to instantly think of Amy + Jacky and you did not disappoint! Also, I want to thank you for your great email newsletter, every IP user should be subscribed.

  36. Absolutely delicious – why am I surprised I haven’t had a bad recipe from you guys yet. My pot roast was a little over 4” and I did it for 55 mins, as I wanted beef for sandwiches as my son is a “Postie”. It was great but might do 50 mins next time. Gravy was great and veggies delish and of course being English we had to have extra strong horseradish with it. Next time might even do some popovers and have ourselves a typical Sunday lunch LOL!!!

    You Guys rock – Beryl Harrington, White Rock, BC.

    1. Hi Beryl 🙂

      Thank you so much for your kind words and support! We truly appreciate it.

      *High Five* We are proudly from BC as well 🙂

      Take care & have fun cooking!
      Jacky

  37. The Instant Pot has revolutionized cooking. My mom frequently used a stovetop pressure cooker, but we were all a bit afraid of it as if it were an unexploded bomb. What the new version does for meat is incredible.

    Just a tip for some users who have asked questions, as I learned myself on inquiring – beef blade roast, pot roast and outside round are all from the part of the animal known as ‘the chuck’, so they are all chuck roasts. Don’t worry about which one it is, and look instead for good marbling.

    Thanks for the great recipe!

  38. My family loves this recipe! I’m planning to make it tonight but I’m a little worried about the roast I chose. It doesn’t say chuck roast, but it says “pot roast” instead. Not quite as fatty, but my daughter picked it out because she doesn’t like so much fat. I was also going to try a trick I learned from another well-known food blogger and saute my carrots a little before I do the onions. I’ll remove them and add them back at the end to cook, but the sauteing caramelizes them and adds an incredible flavor.

    1. Hi Laura,

      Sorry for the late reply! How did the dinner go?

      Roasting the vegetables in the oven beforehand is also a good way to enhance the flavor 🙂

      Take care & have fun cooking
      Jacky

    2. I followed the recipe step by step but not having red wine or mushrooms to hand I used white wine and celery. Being in UK I took chuck roast to be brisket. The result was truely spectacular. I have never tasted beef so succulent, tender flavourful and such an easy recipe to follow. Yes it does take a bit of time but most of it is either cooking or natural release so you are free to carry on with other things. I would urge every newbie to go immediately to the top of the class by trying the recipe and gain your family’s total respect for your cookery skills. Thankyou both and thankyou Instantpot

  39. I have an 8qt instant pot that I received as a gift. Should I add more chicken stock? I’m new to using an instant pot. Thanks

  40. Several in my family don’t like mushrooms. Would this recipe still work if I left them out? Should anything be changed if I do? Thanks.

    1. Hi Patti,

      thank you for your question 🙂

      The recipe will be fine without the mushrooms. No adjustment is needed.

      Take care & have fun cooking
      Jacky

  41. UMAMI UMAMI UMAMI. This was so delicious. Didn’t have white mushrooms so added some dried cremini mushrooms with a tad bit more red wine. Found the potatoes slightly uncooked at 4 minutes so addned 2 more minutes. Perfect. Wife and would take a bite and look at each other saying “ this is so good”. Your recipes never fail.

    1. Hi Pierre,

      So happy to hear from you 🙂 Hope you are enjoying the summer weather.
      Glad to hear you enjoyed the recipe!!

      Thank you so much for being so kind and using our recipes. We truly appreciate it!

      Take care & have an awesome weekend
      Jacky

    2. Pierre… when something is undercooked, how did you fix it. Did you add 2 minutes of pressure cooking? Does this mean you have to go back and wait for the pressure to buildup again? And do you do QR rather than natural release? Was the meat affected? Thank you!

  42. this is amazing, best roast ever! i’m going to double it next time so we’ll have more for leftovers.
    can’t wait to try more of your recipes.
    thanks so much!

  43. Fantastic! Relatively new to the insta pot, but this recipe was simple to follow. I grew up on Pennsylvania German food and had a healthy dose of pot roast growing up. I still enjoy that version today, but it doesn’t compare to this. The flavor was great and the meat was perfectly cooked. I used ~ 8 halved yellow-gold potatoes and a handful of baby carrots. My only regret was not planning for bread or mashed potatoes to better utilize the delicious gravy. Thanks for the recipe!

  44. This was my very first Instant Pot recipe. I know it isn’t for a beginner, but I preserved anyway. I was very ambitious! It took me quite a lot of time to do everything, as you might guess! But when I finally got it done, it was amazing. Now I know what I’m doing with the IP and revisiting the recipe, which seems so simple now. It will be tomorrows dinner. Thank you so much for this great recipe.

    1. Congrats on your new Instant Pot and thank you for using our recipe as your first meal.

      Happy to hear you had a taste and enjoyed it 🙂

      Take care & have a great weekend
      Jacky

  45. Also, can I put the meat back in the gravy and cook longer to make it more tender? I’ve done this with short ribs, but have never worked with chuck before.

    Thanks!

  46. Can I throw everything into the pot instead of all these steps? I can brown the meat but it feels like so many steps. If yes, what pressure level and how long do you recommend I cook for? And should I add the cornstarch to thicken up the sauce?

    Thanks!
    Serena

    1. Hi Serena,

      thank you for your question 🙂

      Yes, you can throw everything into the pot instead of all the steps.

      The pressure level and cooking time will be the same.

      Thickening with cornstarch should be done after pressure cooking..

      Take care & have fun cooking
      Jacky

  47. This was the best pot roast I ever made! So delish! I didn’t have light soy sauce so I used 2 tsp regular soy sauce and fresh rosemary since I don’t have the dried ones. Thank you for sharing your recipe! You guys are amazing! I love browsing your blog!

  48. One of the best meals that we have made! I have some nice pork shoulder in the fridge and thought about trying the same recipe with that. What do you think?

  49. I made this yesterday using the 6 quart Duo+ Instant Pot.
    I wanted a recipe that did not use the onion soup packet and it was absolutely delicious.
    Thank you

    1. Hi Margaret,

      The taste will still be pretty good without fish sauce. You can substitute it with light soy sauce.

      Fish sauce and fish oil are not the same in taste. Fish oil is a lot more fishy.

      Take care & have fun cooking
      Jacky

  50. I have 2 roasts to cook as I’m having family over for dinner. Should I double all the ingredients? I want to make sure there is enough gravy. Or would I be better cooking it in 2 instant pots (I can borrow one). I have made this recipe a couple times already and it’s delicious!! Thanks

    1. Hi Louise,

      Thank you so much for using the recipe and your kind words 🙂
      Sorry for the delay in response as the comment somehow got filtered by the spam system.

      I would say it will be fine as the 2nd roast will also release some of it’s juice. I would recommend increasing the liquid by 1/4 cup. Please taste & adjust the seasoning accordingly.

      Take care & have fun cooking
      Jacky

  51. I am new to cooking & also to your Instant Pot. Your recipes all sound great & I have all the ingredients to make your Umami Pressure Cooker Pot Roast, but not sure of a couple of things.
    After the roast is browned & the onion, garlic & mushrooms are sauteed, do you remove them before deglazing & then put them back in the pot with the roast to pressure cook for 45 min?
    After the 45 minutes & the Natural Release do you take the roast, the onion, garlic & mushrooms out before pressure cooking the potatoes & carrots?
    Thanks for your help & keep up the good work!

    1. Hi Sharon,

      thank you so much for your kind words and question 🙂

      1) The onion, garlic & mushrooms don’t have to be removed before deglazing.
      2) The roast will have to be taken out. Mushrooms are optional. The onion and garlic would have dissolved into the gravy so no removing is needed.

      Take care & have fun cooking
      Jacky

  52. Turned out great! I added another umami trick I learned. After sauteing the veggies, I added a small amount of tomato paste and cooked it until it was dark, then I deglazed. Yummy! I also put some fingerling potatoes in foil to steam in the pot. Everything turned out great! Thanks for the recipe!

  53. Hi Jacky and Amy, I’d love to make this tonight! I am thinking of adding half a bottle of red wine on top of the broth because I really like the flavor. Would that be ok and would this affect the pressure cook time? Also, it’s for a potluck dinner tomorrow so should I just reheat it in the IP using the saute function? Thanks!

    1. Hi Katherine,

      thank you for your question 🙂

      It will affect the pressure cook time due to the increase in volume. You may want to reduce the cooking time by 3 minutes.

      As for reheating, it is best to steam using the pot in pot method. Stovetop steaming will also work.

      Take care & have fun cooking!
      Jacky

  54. Thanks for this great resource! I’m a newbie Instant pot owner and tried your chili recipe last week and the whole family loved it!

    Apologies for this silly question, but when you say to sauté each side for 10 minutes, does this include the sides or just top and bottom?

    Thank you!

    1. Hi June,

      Congrats on your new Instant Pot and thank you for using our recipes 🙂

      Just the top and bottom will work the best.

      Take care & have fun cooking
      Jacky

  55. Do you have a recipe for Instant Pot beef roast & noodles? I don’t like the roast that has all the veggies in it. Thanks for your time

  56. This roast and vegetables dinner was delicious! The meat was so tender and the veggies were perfectly done. The flavor was superb. At the end of the meal, my family high-fived ME! Thanks for all the great recipes you share, Amy and Jacky! ❤️

  57. I do wish your pages were less cluttered and recipes were more succinct,, but I have to admit I’m learning the basics of cooking and becoming a more confident cook from using your recipes and this is definitely my main go-to site for IP recipes.

    Thanks so much for all the care, passion and thought you put into these pages…

    1. Hi Larissa,

      thank you so much for your kind words and suggestions.

      We will keep those in mind in our future recipes.

      Please let us know if you have more suggestions as we are always looking for ways to improve.

      Take care & have a great weekend
      Jacky

    2. I’m not sure how the recipes could possibly be more succinct. Always perfect instructions.

      As far as cluttered pages go, when you are being provided all of this valuable information by dedicated professionals for FREE, the page design is part of the package.

      Thank you Amy & Jacky for your consistent excellence, and for your personalized style of interaction with your followers. BTW, I’m also proudly from BC. One last point, thank you for including the relevant Canadian info such as ingredients measurements and Chuck rather than Blade steak!

  58. I am making this tonight and want to serve it for a family dinner tomorrow for 9 people( I adjusted the recipe by quadrupling everything. I finished the meat – and it tasted great! I was thinking of thickening the gravy, then putting it in the refrigerator. I will then pressure cook the vegetables tomorrow in the gravy right before serving. Do you think this will work? Also, should I reheat the meat in my oven at 350 for 20 min or should I put it back in the pressure cooker after the veggies are done?

    1. Hi Cally,

      thank you for your question 🙂

      The gravy may be too thick to get up to pressure. I would recommend doing the vegetables in the oven if you are planning to reheat the meat there 🙂

      Take care & have fun cooking
      Jacky

  59. I made this tonight exactly as written, except I used a 5.25# chuck roast cut in two pieces. In also doubled the liquid in the recipe and used my IP 6qt. So yummy and my family loved it. Thank you for a great quality recipe.

  60. This recipe was amazing. This was my first weekend with my IP. My wife and I have lots of health restrictions so this was a recipe I could easily adjust and still have an amazing meal. The directions are exact and I followed it exactly except where I had to change ingredients.

    1. Thank you so much for your kind words Rick 🙂

      A little late, but we wish you and your wife a healthy 2018!

      Take care & have fun cooking
      Jacky

  61. This recipe looks almost perfect–thanks! I have not tried it yet, but one thing I know I will change is the saute time for the mushrooms. Two minutes is barely enough time for them to start releasing moisture, and you can get a good mushroom flavor only by browning them after all the excess moisture is gone. But sauteing the mushrooms separately for 10-12 minutes would add a lot to the cooking time, so I understand why you would leave out the extra step.

    1. Hi Chef Harry,

      thank you so much for your comment 🙂

      Yes, browning the mushrooms will take roughly 17 – 22 minutes in the Instant Pot.

      I would recommend browning the mushrooms on a separate skillet on stovetop while the roast is browning in the IP.

      We ask our readers to do that in our mushroom risotto recipe as it will have a greater impact on the overall flavor profile in that recipe.

      Take care & have fun cooking!
      Jacky

  62. We made this last weekend for our family dinner. Everyone loved it and I followed the recipe exactly. We made 2 batches in 2 separate Instant Pots. The meat came out so tender and retained it’s moisture. Like you said, I think getting the right size/type cut was really the key to having the recipe turn out delicious. If anyone is curious we bought a 5 pound beef shoulder with good marbling from Costco. The whole cut of meat was about two inches in thickness. I then sliced it crossways into two equal portions before browning and then used 2.5 pound in each pot. The potatoes and carrots were also awesome and I loved that they only took 4 minutes at high pressure. Thanks!!

    1. Thank you so much for your kind words Dillon 🙂

      Happy to hear the result and it is always fun to have family dinner!

      Take care & have an amazing weekend
      Jacky

  63. Made this for dinner tonight and would love to make this for company… It’s that good! With tougher cuts of meat I brine my meat in 3 cups of water, 1/4 cup of salt and 1/4 cup of sugar. I let it sit in the fridge all day and take it out of the water and pat dry right before browning. I don’t add extra salt. I made mashed potatoes on the side.

  64. I made this for dinner tonight & it was amazing. I used a wild pig backstrap that I shot over the weekend instead of the chuck roast (nothing like lean – wild protein). I’ve fixed wild pig backstrap a few different ways – but this is by far the best. I soaked it in a brine solution for 4 hours before cooking & the meat was so tender & juicy. We literally cut it with a fork. I can’t wait to get into the left-overs tomorrow.

  65. I made this for dinner this evening, and it was the first recipe I made in my new instant pot. It was delicious, absolutely the best pot roast i’ve ever had! I’ll be making the bolognese sauce next 🙂 I love your site and how you break down the recipes, looking forward to many more hours of cooking and eating!

    1. Congrats on your new Instant Pot Robin 🙂

      Thank you so much for using our recipe as your first meal!

      Do let us know if you come across any questions.

      Take care & have a great weekend!
      Jacky

  66. Hi! I have made this recipe twice and the flavor is phenomenal! However, both times the roast came out very tender on the outside edges but not so tender in the very center. I used a 2″ thick 3lb chuck roast with bone both times. What am I doing wrong?

    1. Hi Catherine,

      thank you for your kind words & question 🙂

      It could be the bone acting as a protective shield for the meat to get tendered properly.

      Take care & have fun cooking
      Jacky

  67. I need to make this ahead of time, refrigerate it overnight, then reheat it in a traditional oven at a different location. I will seal it in an aluminum foil container to preserve moisture while reheating, but what oven temp and length of time do you suggest? Thanks!

    1. Hi JtheLaw!

      thank you for your question 🙂

      I usually reheat things between 350F – 375F.

      The length will depend on the amount of food. It will probably take 15 – 25 minutes

      Have a great week
      Jacky

  68. Hi Amy and Jacky, I would like try this recipe. Can I use sirloin roast? Thinking of reducing the time for this cut, your thoughts?

    1. Hi Ann,

      thank you for your question 🙂

      Sirloin roast is not as suitable, but it will work.

      I would try 32 minutes + Natural release.

      Have fun cooking & have a great weekend
      Jacky

  69. I am getting discouraged with my instant pot experiences. I made this recipe last night, followed the recipe exactly and the meat was tough and dry. The sauce and vegetables were good. I made a different recipe from a cookbook and it was tasteless. What am I doing wrong?

  70. I made this recipe for my wife and I last night and we loved it. Now I want to make it for more people. Is it possible to double this recipe? For instance, could I get (2) 3 pound chuck roasts and then just double everything else? I suppose to save time, I coule brown one in the Instant Pot and the other in my cast iron pan on the stove. How would this affect the pressure cook times for the meat and the veggies?
    Thanks
    Mike

    1. Hi Mike,

      Sorry for the delay on response as we are in the middle of moving with limited internet access.

      You can get 2 2″ chuck roasts and then double the rest of the solid ingredients.

      As for the liquid ingredients I would recommend keeping it the same as some of the beef juice will also extract into the gravy.

      Please adjust the seasoning and herbs accordingly!

      Have a great weekend
      Jacky

    2. I made a 3.5 pound chuck roast today. It was approximately 4 inches thick and 7 inches long, tied with butchers twine. I browned the meat well on all 6 sides and then manual setting for 75 minutes with a rapid release. Internal temp at the center was 185 when removed. It was not quite fall apart except at the edges. It sliced well and was perfectly tender — all loved it. Will wait for the official Jaclyn review, but this is my $.02!

  71. I bought a blade roast, well marbled but it’s 2 pieces that are more like 3/4 -1 inch in thickness. Is there any point to trying this recipe with a reduced time? I was thinking 30-35 minutes.

    1. I bought a blade roast, well marbled but it’s 2 pieces that are more like 3/4 -1 inch in thickness. Is there any point to trying this recipe with a reduced time? I was thinking 30-35 minutes.

      I should add, I looked at the package again and it says blade steak on it. So I’m guessing the instant pot is not the best for this type of meat. Either way, if you have any info for me, that’d be great. Thanks Amy & Jacky!!

  72. Can’t wait to try this recipe tonight! It well be my first instant pot use. Instead of potatoes, I wanted to add some barley. Would i add the barley with the roast for 45 min or with the veggies?

    1. Hi Julia,

      Thank you for your question 🙂

      Pressure cooking is mostly dependent on the thickness. If the chuck roast is 2″ in thickness, the cooking time will be the same!

      Happy New Year to you and your family!
      Jacky

  73. Hi I made your delicious recipe once and it was so good. Our roast was a bit dry but I think mine as smaller then the recipe. I want to try it with a moose roast next… what would be your cooking time recommendations as wild meat tends to dry out quicker I find? Thanks!

    1. Hi Amanda,

      thank you for your kind words and question 🙂

      We haven’t tried moose roast in the IP, but I would think 32 – 35 minutes + Natural release will work.

      Please let us know how it goes!

      Happy New Year to you and your family
      Jacky

  74. I have a 4 lb chuck roast that’s 1″ thick. To make it fit in the pot, can I slice it in half and brown the two pieces at once, with each side for 5 mins? Would I stack them or let them stand side by side while pressure cooking? Also, since it’s a bit thinner than 2″, would this change the pressure cooking time?

    Thank you so much for all the wonderful recipes. Your site is fabulous!

    1. Hi Vivian,

      thank you for your kind words and question 🙂

      Yes, you can brown them together at the same time. Side by side will work a little better.

      I would try 38 minutes + Natural Release.

      Happy New Year to you and your family!
      Jacky

  75. This was amazing! I had no doubts about the fish sauce; it’s a great secret ingredient for adding umami; it can be sneaked into lots of recipes and no one will ever know. This was my second Amy + Jacky recipe, and it more than made up for the one-pot chicken & rice that’s a little problematic for some.

    I followed this recipe pretty closely, although I did add chopped celery (had some left over) and some worcestershire. Because of other things to do, the time between cooking the beef and vegetables was longer; the beef rested for a good hour and a half. After veggies were done and sauce was finished, I returned the carrots and potatoes to the IP and set the roast on top to warm and wait for husband to come home. Everything kept wonderfully for at least an hour. The point here is that it’s a very forgiving recipe and does allow some playing around with the timing so it’s very convenient. Easily the best pot roast I’ve ever made, and it was super easy and fast.

    BTW the 20 minute browning at the beginning really made a difference in the flavor and texture, and the IP made it a snap.

    Thanks!!!

  76. I followed this recipe precisely and after 45 minutes under high pressure all of the liquid dried out and the chuck roast began to burn.

    1. Hi Elise,

      Sorry to hear what happened. The pressure cooker was not sealed properly to cause all the evaporation.

      Make sure the venting knob is at the sealing position and the silicone ring is seated properly.

      Happy New Year to you and your family!
      Jacky

    2. My cooker was sealed and I didn’t witness any evaporation. It pressurized in a reasonable time as well.

    3. Hi Elise,

      Thank you for your response.
      With over 1 cup of liquid, The only way they will all dry out in a pressure cooker is because steam is leaking somewhere.

      Have a great weekend ahead!
      Jacky

  77. This was delish! To shorten the time, do you think it would be ok to pressure cook for 50 min then quick release instead of 45 min with 25 npr? Thanks!

    1. Hi Sheryl,

      thank you for your kind words and question 🙂

      This is not proven true or false yet, but quick release may make the roast drier.

      Happy New Year to you and your family
      Jacky

  78. I’m planning on making this tomorrow for dinner. I was unable to find the light soy sauce, is it fine to use regular? Looking forward to making this!!

  79. A Question:
    Were we supposed to remove the oinions and mushrooms after sauteing, and hold aside before locking and cooking for the pot roast?

    1. Hi Mavis,

      thank you for your question 🙂

      The sliced onions and mushrooms are cooked for the full 45 minutes. You can set aside half of the mushrooms and add in at the end for more texture.
      The onions will be mostly disintegrated into the gravy and add to the flavor.

      Happy New Year to you and your family
      Jacky

  80. I just got an Instant Pot a few weeks ago and love everything we’ve made so far from your site. I’ll be honest I was a little hesitant at the fish sauce addition but after watching my kids inhale the pasta and just about everything else I’ve made from your site, I won’t question anything else from you guys. Thank you!

  81. I know your recipes are all made for the pressure cooking. I have tried a few and now go back to your web site all the time to look for new recipes. As much as I love my Instant Pot, on some occasions I need slow cooked meals to be ready when I come home in the evening. Is it possible to convert this recipe to a slow cook?
    Also, what can I substitute light soy sauce with? Can I use ponzu sauce in it’s place?

    1. Hi Alex,

      thank you for your kind words and question 🙂

      It will take roughly 8 hours in a slow cooker. Ponzu sauce is not a good substitution for light soy sauce as the taste is very different.

      Happy New Year to you and your family
      Jack

    2. I am trying this as a slow cooker recipe today. I figured it would work on the 8 hour slow cook setting. I did brown the meat and sauté the onions, garlic, and mushrooms before hand as the pressure cook recipe called for. It smells delicious. I can’t wait to try it.

  82. This was delicious! The meat was so tasty and flavorful really different from potroast I’ve cooked in a slow cooker. I used double soy, no fish sauce with fresh herbs, low sodium chicken stock, and shitake mushrooms. Didn’t use the corn starch, just immersion blended some of the veggies.

    This is only my 2nd pot recipe ever. My husband said, good job on the recipe. I told him he can thank Amy & Jack- so he thanks you! Looking forward to the rest of the recipes on your list!

    1. So happy to hear the feedback.
      Thank you so much for sharing your cooking experience and your kind words Theresa 🙂

      Say Thank you for us to your husband.

      Happy New Year to you and your family
      Jacky

  83. Can Pho broth be used instead of chicken broth? I have a container of brand name pho broth I want to use up. Should I leave out the soya and fish sauce?

  84. Question: I have an 8-quart (as opposed to a 5-6-quart) Insta-Pot. Is it true that I have to add more liquid to the InstaPot, even if I am following this recipe using the very same volume/weights of ingredients? If so, how much more liquid?

    1. Hi Howard,

      thank you for your question 🙂

      1 cup of liquid will be fine in the Instant Pot DUO 80 so no adjustment is needed for this recipe.

      Happy New Year to you and your family
      Jacky

    1. Hi Marsha,

      Make sure the frozen roast is at least 75% submerged in the cooking liquid.
      The cooking time will need a few extra minutes.

      Happy New Year to you and your family
      Jacky

  85. I received the mini 3 qt instant pot for Christmas.. I have a 3lb roast. Is it possible to make a roast in the mini? If so are the cooking times different?
    Thanks!

  86. This is one of my favorite recipes and one of the first recipes I made in my Instant Pot after I purchased it last Fall. What would be the best way to reheat this once I’ve frozen about half of this? I don’t have room in my refrigerator (living in a motor home) so I would like to reheat from the freezer, if possible since I have practically no prep space and I use my Instant Pot outside. What do you think would be the best way to do this?

    1. Hi Angela,

      Thank you for your kind words and question 🙂

      I would use the pot in pot method.

      I would pour 1 cup of water and place a trivet into the Instant Pot. Place the leftover pot roast in an oven-safe container and place onto the trivet.

      Close lid and pressure cook at High Pressure for 1 – 2 minutes + Natural release.

      Happy New Year to you and your family
      Jacky

  87. I’m new to the Instant Pot and this was the fourth recipe I’ve made with it. This was absolutely amazing!! I so much appreciate the excellent instructions and tips! Being privy to your research and suggestions makes cooking with the IP so successful! I’m now a devoted follower of your site! ?

  88. Hey! Thanx for this new umami twist on this classic meal! I made this last night, reducing the time a bit but it still came out too well done for us. The sauce/gravy was good but I’ll have to fiddle with the timing for the meat & for the vegetables. The only things I changed was I used a combo of a little red wine & balsamic to deglaze. And I added a parsnip because I had it.

    1. Hi Ann,

      thank you for your feedback 🙂

      Are you wanting a medium rare roast? If so, it would be best to slow roasting in a low temperature oven.

      Happy New Year to you and your family
      Jacky

  89. May be a silly question but why use chicken stock vs beef stock? I plan on making this tonight.. it’s similar to my recipe but with a few more herbs.

    1. Hi Tausha,

      thank you for your question 🙂

      Store-bought chicken stock usually tastes a lot better than store-bought beef stock. That is why we decided to use chicken stock as most people don’t have homemade stock on hand.

      If you have homemade beef stock, I would recommend that one ?

      Happy New Year to you and your family!!
      Jacky

    2. That’s what I used it turned out delicious. 🙂 we used a 4.5 lb chuck roast cooked it 50 min added the potatoes and carrots and cooked 10 min it was perfect!!! Thanks

  90. Hi guys! We made your recipe for Korean ribs tonight and everybody was blown away. We’re looking to do a roast tomorrow, and we’re wondering if you had any wisdom on using a 3lb sirloin tip moose roast, we figured less time because it’s a leaner cut.

    1. Hi Padraic,

      thank you for your kind words on the Korean ribs 🙂

      Haven’t tried moose roast in the Instant Pot, but I would suggest roughly 32 minutes + Natural release.

      Happy New Year to you and your family!
      Jacky

    1. Hi Joanne,

      Thank you for your question 🙂

      Yes, it will take roughly 15 – 20 minutes + natural release.

      Make sure to brown them well for more flavor.

      Happy New Year to you and your family
      Jacky

  91. Wanting to make this tonight but all I have is a 2.75 bottom round roast. We are covered in 16 inches of snow here in CT and I can not head out to get a different cut of meat. Are there changes I should make since not using chuck roast? I realize that chuck is the preferred cut of meat for this. Got the IP for Christmas and have made such amazing things in it. So happy to have found this site now! Between you all and Nom Nom Paleo I am all set!

    1. Hi Jenn,

      Thank you for your kind words and question 🙂

      Bottom round roast is very lean and tender so I would recommend reducing the cooking time to 32 minutes + Natural release.

      Stay warm and take care!

      We wish you and your family a super healthy 2018!!

      Jacky

  92. Made this tonight with a small substitution: Bison roast instead of beef.

    The roast was relatively small, so I used quick release after the 45 minutes.

    Absolutely delicious! This will certainly find a place in my family’s dinner routine. Thank-you.

  93. I am late to this party but I must concur. This an amazing recipe! I loaded with veges at the end, there was plenty of gravy. Thank you! I am seeing why an IP! I think the clean up alone is worth the purchase. One pot to brown and cook. NICE!

  94. First meal in our new Instant Pot. Everyone thought it was delish. I did slice the chuck roast into 2 Inch thick slabs across the grain and used a butter and flour roux instead of cornstarch. The directions were spot on, Thanks and keep the recipes coming!

  95. This recipe makes a delicious pot roast, the gravy is very flavorful. I used a thawed 2lb chuck tender roast from Omaha Steak, it was tender enough to eat after 45min but could be more tender. Depending on the quality and cut of beef, I may add 10min next time I make this. Thanks Amy and Jacky!

    1. Hi Potter,

      thank you so much for your kind words 🙂

      Was the cut from Omaha Steak grass-fed? Grass-fed beef (less fatty) usually will come out less tender than grain-fed beef.

      Merry Christmas & Happy New Year!
      Jacky

    2. Hmmm it didn’t say grass-fed on the packaging so I’d say no, not grass fed.

      I also appreciate that you respond to all questions very quickly, you are super helpful.

  96. I’ve enjoyed this pot roast at least 25 times following the excellent recipe and cannot recommend it highly enough. Easy and quick and always a favorite.

    Thanks to Amy and Jacky for this and all of their recipes, and the insights they provide with their instructions. 10 Stars out of 5!

    1. It’s great to hear from you Donald 🙂

      Thank you so much for your kind words and using our recipes!!!

      We wish you & your loved ones a Merry Christmas & many blessings to come in the New Year!

      Please take care
      Jacky

  97. I have a Boston Pot Roast cut of beef to use for this. Should I slice it into 2 inch slabs before trying to brown and cook? Making this for Christmas Eve dinner so have high hopes! Going to serve with spetzle and red cabbage hopefully! Thanks for any guidance!

  98. Any reason I could not do this with a standing rib roast? I have one to cook and this looks delicious. I am a bit new to my Instant Pot and am still figuring it all out!
    Thanks.

    1. Hi Susi,

      Congrats on your new Instant Pot and thank you for your question 🙂

      Standing rib roast is a tender cut and is more suitable roasting in a low temperature oven.

      Merry Christmas & Happy Holiday to You and Your Family!

      Please take care
      Jacky

  99. Thank you from all of us for the time you put into giving us great IP receipes. And for patiently answering all of our questions. My question, if I purchase fish sauce which I have never bought before. How do I keep it, and how long will it stay fresh. Fish is my least favorite food.
    So I’m on the fence about this ingredient.

    1. Hi Lynn,

      thank you for your kind words and trusting us enough to consider buying fish sauce 🙂

      It will stay fresh until the expiry date in a cool & dark cabinet.

      Give it a try. I think you will like it as you can’t really taste it in the final dishes.

      Take care & have fun cooking
      Jacky

  100. Hi there! What size Instant Pot do you use? I am using an 8qt one and would like to make this for 6 people. How should I adjust the recipe?

    1. Hi Jackie,

      thank you for your question 🙂

      We develop our recipes in 6qt pressure cookers, but our recipes will also work in the 8qt without any modifications.

      For 6 people, I would recommend adding more potatoes and carrots in step 8.

      If everyone is meat eater, get a thicker chuck steak and increase the cooking time accordingly. (About 12 – 15 minutes per inch thicker)

      Take care & have fun cooking
      Jacky

  101. I’ve made this before with beef and enjoyed it, but thought I’d give it a try with the Pork Sirloin Tip Roast (≈ 1.5lbs) available from Costco. It came out great too, but I may try some different spices next time. Any tips?

  102. My goodness this was absolutely fantastic!!! I’ve been doing one new recipe per day in my new instantpot and this is he second one from your site ( I did stroganoff last Sunday and it was superb!) thank you so much for this recipe. I am beyond impressed and my husband, who is a trained chef, absolutely loved this. So tender and amazing!
    Again, thank you! ❤️
    I totally give this full stars but my phone will only let me put four
    ⭐️ ⭐️⭐️⭐️⭐️

    1. Thank you so much for your kind words and using our recipes Leighton 🙂

      So happy we got a thumbs up from a trained chef!! You must have done a very good job!

      Thank you & Have a wonderful week
      Jacky

    1. So delighted to hear from you Kit 🙂

      hope you have been doing well!

      We will develop some recipes using gochujang in the future!

      Take care & have fun cooking
      Jacky

  103. This was the best pot roast I’ve had the pleasure of tasting. I made only slight changes to the original recipe due to what I had on-hand: I used ShaoSing wine as my “red wine”, I used dehydrated Shitake mushrooms instead of “white mushrooms” and I added a teaspoon more of both fish sauce and light soy to compensate for the dehydrated mushrooms. Umami Heaven.

    1. Thank you for your kind words on the recipe Droidimal 🙂

      Sounds like Umami Heaven for sure with the Shitake mushrooms!

      Take care & have fun cooking
      Jacky

  104. I’m going to make this for dinner tonight and would love to use the Pot in Pot method to cook rice with the pot roast in my Instant Pot. Your recipe says to add the bowl of rice and water in Step 7. Would I keep the rice bowl in the Instant Pot for the entire 45 minutes + 25 minutes for the natural release, which is essentially Step 7?

    Thanks for your help! I LOVE your site!

    1. Hi Laura,

      thank you for your kind words and question 🙂

      This recipe is a little too long for white rice as the rice will come out with a softer texture. It will still be okay if you don’t mind 🙂

      I would recommend using brown rice for this recipe. Plus it is kind of healthier.

      Take care & have fun cooking
      Jacky

  105. Hi, Amy Jacky.
    Great recipe! I made this twice, but got different results. I think it’s because of the type of meat.
    I used 5 lbs of chuck roast the first time. Cut into 3 pieces and standing up on its side. It was super flavorful and tender.
    I used 1.5lb of cross rib roast the second time because there was no chuck roast at the store for some reason. I cooked it laying flat like your video since it fits in the pot. It turned out tough and tasteless.

    Is this due to the type of meat?

    1. Hi AT,

      thank you for your question 🙂

      Yes, cross rib roast is quite lean and is more suitable for low temperature roasting in the oven.

      Take care & have fun cooking
      Jacky

  106. The meat is in the IP and cooking. I’m sure it will be amazing just like all your other recipes. I was wondering since we recently had potatoes I will substitute them for sweet peas and add them during the last step of thickening the gravy, since they are canned. I already decided on that change but wanted to check with you if you have any additional tips.

  107. Hello! I am wanting to do this but my grocery store does not have USDA choice chuck roast. The only choice roast they have is bone in ribeye roast. Will that alter the cooking time? How will this affect the recipe? Or would you suggest that I just go with the USDA select chuck roast?

    1. Hi Nicole,

      thank you for your question 🙂

      Chuck roast will be a better choice as ribeye roast is more suitable for the oven.
      I would look for the most marble piece of USDA select chuck roast.

      Take care & have fun cooking
      Jacky

  108. Hi there, I’m excited to try this as I LOVE your spaghetti sauce. I don’t love gravy with cornstarch instead of flour. Can I do a flour gravy in the instant pot and how would you tackle this? Thanks!

    1. Hi Lauren,

      So happy to hear from you. Thank you for your kind words 🙂

      Flour is a great thickener as well. You will want to mix the flour with some water beforehand to avoid lumps.

      Take care & have fun cooking
      Jacky

  109. Made this amazing meal today. My first try at the Instant Pot …..Thank you so much for the wonderful step by step and clear instructions. It is perfect as written and eaten!! The flavours…wow.

    1. Thank you so much for your kind review on the recipe Marianne 😀

      Congrats on your new Instant Pot and do let us know if you come across any question!

      Take care & have fun cooking
      Jacky

  110. Hi! I am really excited to be using this recipe. It is pressure cooking as we speak. One question I do have for you – when the pressure cooking stops at 45 minutes, do you leave it on “Keep Warm” or do you press “cancel” to stop any heating from occurring? Thanks in advance! I am looking forward to trying this in about an hour or so.

    1. Hi Annie,

      thank you for your question 🙂

      Both ways will work. The keep warm function will not kick in until the temperature reaches ~158F (70C)

      We usually keep it on to see how long it has been natural releasing.

      Take care & have fun cooking
      Jacky

  111. I’m a relatively new IP user. This recipe was my first at combining the saute/pressure cook function. I have the 6 quart IP so I cut the meat into two pieces (one piece would not have fit) and proceeded to sear each separately. The instructions said to sear on each side for 10 minutes. Unfortunately I didn’t have 40 minutes so I seared each side for 5 minutes. The meat was chewy and stringy. If I’d had the time, would the additional time for searing made a difference in the outcome? Thanks for your help.

    1. Hi Marilyn,

      thank you for your question 🙂

      Searing for another 5 minutes will not change the outcome too much. It will just intensify the flavor of the beef and the gravy.

      Do you recall which beef cut was used and was the IP natural released?

      Take care & have fun cooking!
      Jacky

    2. Thanks for the quick response!! It was a 2.38 lb Grade A Chuck roast 2″ thick and it was a natural release. I had trouble getting all of the setting right and forgot initially to set the valve properly. It finally went from “on” to the count down (45 min). Thanks again for your quick response. (Looking forward to finally having fun cooking with my IP)
      Marilyn

  112. Question – instapot newbie here – letting my daughter try making this for me and need to know… first step heating up pot to sauté lid on or off? When sautéing the roast. Lid on or off? I know sounds like a silly question but this is only the 2nd thing we have made in it. So not sure if it works without lid on etc….

    1. Hi Elisa,

      thank you for your question 🙂

      Not a silly question at all. The lid should always be off when sautéing and browning.

      Take care & have fun cooking
      Jacky

  113. I have made pot roast for years, in the oven and in stove top pressure cookers, but this is by far the best recipe I have ever used, and the only one I will use from now on. Thank you so much for your wonderful recipes.

  114. I can’t wait to try this recipe. Do you think I couTd use an eye round roast in place of the chuck? I already have a huge roast sitting in my refrigerator that I need to cook up! Thanks for your help!

    1. Hi Julie,

      thank you for your question 🙂

      Since Eye round roast is leaner, it will come out drier and tougher in the pressure cooker.

      Take care & have fun cooking
      Jacky

  115. Hello! I can’t wait to make this I’m a couple days. My meat is already cut into 2” chunks. Should I reduce the cook time to about 30 min?

    Thanks in advance!

    1. Hi Cortney,

      Thank you for your question 🙂
      Since pressure cooking is mostly dependent on thickness, the cooking time will be roughly the same.

      If they are more of a cube shape, I would reduce the time to 40 minutes + Natural release.

      Take care & have fun cooking
      Jacky

  116. I really like to try this pot roast recipe for a family dinner party in a couple of weeks. I’ll be using my Instant Pot. There will be 3 adults and 3 kids (ages 8-13). I’ll have to adjust the weight of the meat so there will be enough. What weight would you suggest and how will this effect the cooking time? Could I also double the sauce so there is more gravy?
    Thanks!

    1. Hi Karen,

      thank you for your question 🙂

      I would suggestion getting a chuck roast and cutting it into 2″ thick chuck steaks.

      The chuck steaks will have to be partially submerged in the cooking liquid.

      I would recommend 1.5x the liquid ingredients instead of 2x as quite a bit of juice will come out of the steaks too.

      The timing will stay the same!

      Take care & have fun cooking
      Jacky

  117. I did it!!! Whew!! Family loved it!! It took a little longer for me, being my first recipe with Instant Pot, but it was well worth the wait!! Will make it again! And look forward to all your other recipes and tips and advice and wisdom! Thank you!!

    1. Woohoo! Congrats on your first Instant Pot meal :)!!

      So happy to hear about the result.

      Do let us know if you come across any questions with your new pot.

      Take care & have a great week!
      Jacky

    1. Hi Linda,

      thank you for your question 🙂

      Frozen chuck roast will not come out as tender as thawed chuck roast, but it will work.

      Since the chuck roast is quite thick and only partially submerged into the liquid, I would add 5 more minutes to tenderize the meat better.

      Take care & have fun cooking
      Jacky

  118. Have my pot roast all ready to cook today. Am very happy with most of the items I have made in the IP.
    One question on boneless pork spareribs, I have tried cooking them like you have suggested for pork tenderloin. Low pressure for 0 mins. My tenderloin was overcooked and the pork spareribs were overcooked. Any suggestions are appreciated. Thanks for all you do. The flavors you get with the instant pot are amazing.

    1. Hi Robert,

      thank you for your comment & question 🙂

      Pork spare ribs will take longer in the Instant Pot to get tendered.

      Here is our pork spare ribs recipe

      As for pork tenderloin, was it cut into pork chops? Lean pork doesn’t do very well in the pressure cooker.

      Take care & have fun cooking
      Jacky

  119. Hi there! I just scored my first InstantPot on the Amazon Deal of the Day and I’m dying to make a pot roast tonight!!!!!!!!!!! Your recipe sounds a lot like my slow cooker recipe, so I decided to give it a try. My question is this: Does the 45 minute cooking time yield a roast texture that is intended to be for slicing? My family and I prefer our roast to have a super-tender, fall apart texture. Do you recommend cooking a bit longer to achieve this texture? Or, perhaps, leaving the meat in the pot to cook with the carrots and potatoes? Thanks so much!

    1. Hi Teresa,

      Congrats on your new Instant Pot & thank you for your question 🙂

      45 minutes cooking time will yield a very tender (you can pull the meat off with a fork) and juicy pot roast.

      Cooking longer will break down the connective tissue more, but it will be less juicy.

      Perhaps do a taste test before cooking the veggies. If you want the pot roast to be more tender, you can then cook the pot roast with the veggies as well.

      Take care & have fun cooking
      Jacky

  120. Since I’ve bought my IP, your recipes have been a savior for quick cooking yet absolutely great dinners for my family. Im again preparing the pot roast for thanksgiving dinner tonight but realized only this morning that my husband bought a standing rib roast ( he couldnt resist the promotional cheap price and decided to abandon the idea of roasting a turkey ). Is there a need to adjust the cooking time for a rib roast? Will soaking it in water for defrosting affect its taste? And lastly, if its still partially frozen, how long should I be cooking it? Thanks so much !

    1. Hi Aggie,

      thank you for your kind words & question 🙂

      Defrosting in water will affect the taste quite a bit.

      Prime rib is more suitable to slow roasting in a low temperature oven until the internal temperature reaches the desired temperature and then sear over high heat on a skillet at the end.

      Take care & have fun cooking
      Jacky

  121. I made this recipe tonight for tomorrow’s dinner. I had to try a taste and it is so good. I did have to cook it for 10 mins. longer because my roast was a little thicker than recommended. I also didn’t have fish sauce so used Worcestershire sauce. I will reheat it tomorrow and make the carrots and potatoes. I’m thrilled that basically tomorrow’s evening meal is ready now. Thanks for sharing this.

  122. I am so excited to make this for dinner but a quick question-the butcher was concerned about the roast fallling a part if it was cut to 2 inches, can i keep the roast whole? Does it affect the pressure cooking time (I have an instant pot)

    1. Hi Calli,

      thank you for your question 🙂

      Keeping the roast as a whole will affect the pressure cooking time.

      Pressure cooking is mostly dependent on thickness so you will have to increase the cooking time accordingly.

      Take care & have fun cooking
      Jacky

  123. Again, I extend accolades to you both! Made this as per my son’s pot roast birthday meal request. It was outstanding! Doubled everything for extra gravy for the potatoes (and we love our sauces). I did not adjust the cooking time or cut the roast into thick pieces (as per your response to my previous inquiry). It was spot on. You are officially my go to site for all things instant pot. (As a side note, I showed my son and his friend your website last night as we digested our amazing birthday meal. They were both impressed with the layout, photography, videos, script, precision, responsiveness. Good on you from an Art Director and IT guy!

    1. So happy to hear from you again Jane

      Please say Happy Birthday to your son for us!

      Thank you so much for your kind words and introducing us to your guests 🙂

      It’s our goal to make every meal a success so hopefully we can keep on improving!!

      Take care & have a great week
      Jacky

  124. Thanks so much for this recipe! My first tine was a success, not as much the second time (last night). I had a frozen roast given to us & no idea how many pounds. After searing (frozen) in a different pan I was able to cut it into 3 pieces to fit in my IP Duo60 Plus. The smallest piece was tender enough. The other 2 were too tough/chewey. *Should I cook it more today? (I assume it beads to be “broken down” more.) If so, only IP? Everything is still in the pot in the fridge. We did eat some yesterday but would like more today. Thank you so much!

    1. Hi Julie,

      thank you for using our recipe & your question 🙂

      It could be overcooked or undercooked (Most likely undercook in this case).

      If the meat is tough and dry, then it is overcooked.

      If the meat is tough, but juicy, then it is undercooked.

      I would suggest cooking it for another 5 minutes + Natural release to see how it is!

      Take care & have fun cooking
      Jacky

  125. Hey there ! I have only read through some of the responses so I apologize if this has already been asked and answered. My question is regarding the fish sauce. I do not like any fish or shell fish. (Really nothing that has lived in the water, like frog legs) I do love food and I wish I loved fish as it’s healthy and my son and hubs loves it. They order it out because I can not stand the smell either. I do continue to take a bite of theirs, as I have for years. But no matter what it is or how “non fishy” anyone claims it is, I always get that fishy taste in my mouth either immediately or within seconds. When I order Chinese I always ask for mine to be prepared with no fish sauce. Does the fish sauce have anything to do with the way the meat cooks, such as tenderness? Or is it there for a depth of flavor only? Sorry so long but wanted to give back story before everyone insists it’s all in my head, I would like their fish, it only taste fishy because I know the sauce is in it , etc…

    1. Hi Karrie,

      thank you for your question 🙂

      The fish sauce is for depth of flavor only, but I promise you will not be able to taste it in this dish!

      If omitting the fish sauce is the only option, you can substitute it with light soy sauce.

      Take care & have fun cooking
      Jacky

  126. Hi Amy and Jacky,
    Is it ok to leave a 2.5lb blade roast whole and if so what modifications, if any, are required? I find it easier to carve when the roast is long and skinny (similar to an eye of the round) than short and fat.

    1. So happy to hear from you again Jane!

      thank you for for your question 🙂

      Since pressure cooking is mostly dependent on the thickness of the meat, it will depend on how thick is the blade roast. It will be okay to leave it whole.

      Take care & have fun cooking
      Jacky

  127. First of all, I loved the delicious umami flavors in this recipe. But, for some reason the pressure in my IP took a very long time to build and there for start counting down. I could hear the liquid bubbling and could smell the delicious aroma for at least 30-40 minutes before the 45 minutes appeared. I was so excited to open the lid, but sadly the liquid was gone, all the goodness at the bottom was nearly black and sticky and the meat was quite dry. It still tasted good, but I was SO SAD! Any ideas? Have you heard of this happening before? I really appreciated the detail in your directions and the fantastic recipe. I definitely want to try again!

    1. Hi Stacy,

      thank you for your kind words and question 🙂

      It sounds like the IP was not sealed properly so it was not able to get up to pressure.

      My guess is the silicone ring was not seated properly or the venting knob was at the venting position.

      Take care & have a great week
      Jacky

  128. Thank you for this recipe! I’m brand new to the IP world, and am wondering if there’s a way to cook this roast ahead and let it sit for a few hours on a warm setting? I’d like to make the roast in the morning, go to work, and do the veggies at night just before dinner.

    1. Hi Stacy,

      thank you for your question 🙂

      The keep warm setting will keep food for about 4 hours. I would recommend converting this recipe to a slow cook recipe instead of keeping it at the warm setting.

      Take care & have fun cooking
      Jacky

    1. Hi Justin,

      thank you for your question 🙂

      You don’t have to remove the veggies as making the gravy will be quick.

      Take care & Have an amazing weekend!
      Jacky

  129. Thank you for such thoroughly researched and fine-tuned recipes. My new favorite site by far!

    I’m hoping to make this amazing roast tonight, in my new 6-qt. Instant Pot. However, we have a large family, and I’m wondering if it will work to stand two roasts (totaling 6 lbs.) on end if they fit. I know that you’ve recomnended this method for smaller roasts, but this is a greater total weight. (They are still only 2″ thick, as you recommend.)

    Is this doable, and would you change other ingredient amounts or pressure cooking time?

    Thanks so much–I LOVE your site!!

    1. Hi Lisa,

      thank you for your question & kind words 🙂

      It will work! I would keep the cooking time and other liquid ingredients the same.

      You can add more vegetables if you like.

      Take care & have fun cooking
      Jacky

  130. This is a wonderful recipe! I would have to say it is the best pot roast I’ve ever cooked. I did have to make a few substitutions since I didn’t have everything. I used beef stock instead of chicken (I’m NEVER out of chicken stock) and I didn’t have any mushrooms. It still came out fabulous!

  131. This is by far my favorite pot roast recipe!!! I use Braggs liquid aminos in place of soy sauce, after trying it both ways, just a personal preference. (I have used braggs as soy sauce replacement since childhood, so I guess I am biased to the taste and prefer it). I think it gives that much more to this already awesome recipe.
    I was worried about the fish sauce at first (picky husband), but it marries in so nicely you can’t tell it’s there once cooked! I just don’t tell him it’s an ingredient lol. Now I can’t imagine leaving it out!
    Thank you guys for all your hard work coming up with these delicious meals of joy! Keep up the good work!

  132. I’m making this recipe as I type, but my Instant Pot says 65 min. instead of the 45 min. the recipe calls for. Forgive me if this is a silly question (The IP is still very new for me), but should I shut it off after 45 min., and let it naturally release? Or should I let it cook for the specified 65 min.?

    1. Hi Nicole,

      thank you for your question 🙂

      You can adjust the cooking time by using the + and – button.

      I would shut it off after 45 minutes then natural release.

      Take care & have fun cooking
      Jacky

    1. Hi Diane,

      Thank you for your question 🙂

      Arm roast is a little leaner than chuck roast so I would cook it a little shorter (fat keeps the meat more moist). About 3 – 4 minutes less.

      Take care & have fun cooking
      Jacky

  133. Amy, this is the best Pot Roast I have ever made in my life. Really and I have been on this earth a long time. Thank you so much for all that you do.

  134. Dear Amy and Jack,
    I’m a busy mom and work full time, usually arrive home at around 6pm everyday. Can I cook the beef the night before and cook the veg. before dinner so to save the time?

    1. Hi Jolly,

      thank you so much for your question 🙂

      I would recommend cooking the whole pot roast the night before and then heat it up to serve it to save time.

      Take care & have a wonderful week!
      Jacky

  135. This was absolutely delicious, family approved left out the mushrooms(daughter would not eat it with them) , and didn’t use fish sauce as I didn’t have it…hubby even asked for the leftovers for lunch that is saying a lot. Can’t wait to make more recipes as I am a newbie to the instant pot! This recipe make life easy! Thanks

  136. This was a fantastic recipe. I made it for my family of 7 in an 8 quart. However, there wasn’t enough meat to satisfy everyone. I was wondering if it would be possible to do two roasts in one Instant Pot at the same time if I put the second roast on a trivet above the first roast?

    1. Hi Susan,

      thank you so much for your kind words and question 🙂

      You can place the two roast side by side standing on their sides.

      As long as the two roasts are partially submerged in the cooking liquid, the cooking time can stay the same or reduce by ~2 minutes.

      Take care & have fun cooking
      Jacky

  137. I made this dish last night following your detailed instruction. The roast came out really tender. The touch of fish sauce was brilliant! I used baby potatoes and baby carrots. Both came out perfectly done and not mushy. Thanks again for the great recipe!

  138. i’ve only had my instant pot for a few weeks and after cooking in it exclusively since it arrived, it dawned on me that it’s about time i make pot roast. after browsing through a few recipes and being skeptical about cooking times, amount of liquid to add and when to add the veggies, i arrived at yours which seems to be just about right. even after only having had my instant pot a relatively short time, i’ve learned some important lessons, especially about avoiding ending up with vegetable mush, and your recipe is spot on with i’ve found out. i’ll be back in a few days to report on the result. thanks again for your great recipes!!!

  139. If I were to use 3 lbs of meat, would I triple the rest of ingredients? In the ingredient list it says you can use 1 pound to 3 pounds but there is no variation for the rest of the ingredients.

  140. Hi, I’m hesitant about the fish sauce. It just doesn’t sound appetizing. Can you tell me what it adds to the recipe? Does it blend with everything and just impart an interesting flavor, or does it actually have a fish flavor? Thanks.

    1. Hi Leslie,

      you won’t be able to taste the fish sauce as it blends in so well with the rest of the flavor.

      It will add a lot of savory taste to the dish.

      Take care & have fun cooking
      Jacky

  141. My second recipe to try and I followed it exactly as written, except for a couple ingredients I did not have or can not have at this time. So flavorful and delicious, I could have eaten the entire roast before the vegetables were cooked! I quartered the potatoes as called for and they came out absolutely perfect, everything was perfect! I am grateful to have leftovers today.

  142. Made this Pot Roast tonight and everyone loved it. My daughter said, “The potatoes are bomb.” The gravy was delicious and the roast was tender and moist. It is one of our favorites. There were hardly any leftovers which makes me happy because everyone loved the food. Thank you Amy Jacky for sharing this wonderful recipe with us! I’m trying to give it 5 stars, but it’s only letting me go up to 4.

  143. Hi Jamie,

    Congrats on your new IP. So happy to hear the recipe was a success for you.

    Do let us know if you come across any questions!

    Take care & have fun cooking
    Jacky

  144. Hey Amy & Jacky
    If I bought a 3.25# Chuck roast, should I cut these all to 2 inch pieces before browning and cooking?

    1. Hi Crystal,

      It’s nice to hear from you 🙂

      You can brown it as a whole to reduce moisture loss then cut it to 2 inches thickness steak to pressure cook.

      Take care & have fun cooking!
      Jacky

  145. I made this last night and it was the most delicious layering of flavors I have ever had in a pot roast! I didn’t have fish sauce so I used Umami Paste from Trader Joe’s instead. Since I am on a ketogenic diet (but my husband is not, so the potatoes and carrots were for him) I mixed 1/4tsp. of xanthan gum in some softened butter, strained out just the liquid in the pot, and used an immersion blender to emulsify the butter/xanthan gum into the gravy. It was delicious!

    1. Hi Carol,

      So happy to hear the result!

      thank you for sharing your cooking experience and substitutions with us 🙂

      Take care & have fun cooking
      Jacky

  146. sorry, I am new to all of this, and looking to try my first recipe!, how many 2 inch pieces can I put into my instant pot at one time? it’s the 8 quart. Thanks

    1. Hi Crystal,

      Congrats on your new Instant Pot and thank you for your question 🙂

      As long as the 2 inches pieces are not packed too tightly, you will be able to fill up to 3/4 full (It will be a lot of pot roast).

      Take care & have fun cooking
      Jacky

  147. Hey guys!
    First let me thank you for all the great patiently tested and delicious recipes you make so easy to do. Its been a life changer!
    Question, I accidentally added too much pepper in making this, is there any way to salvage it?
    In seasoning the meat, I went HAM 🙂 with the salt and pepper. Its not too bad but…. I tried a little cumin in the gravy and that’s delish but the meat is pretty over seasoned 🙁

    1. Hi Jenny,

      It’s great to hear from you again 🙂

      Thank you for your kind words!

      You can add some form of acid (Worcestershire sauce or more vinegar) to neutral the flavor.

      Take care & have fun cooking
      Jacky

  148. I love a good, succulent pot roast with a rich, beefy gravy. This one is the best one i’ve done yet. The meat was tender and flavorful and the gravy was just as it should be. One sub i made was i switched out the fish sauce for worcestershire sauce. Although i have fish sauce i am not a big fan — i do use it in asian inspired dishes, but for this i figured the worcestershire would help to give it the big, beefy flavor i was looking for. It was drool-worthy.

    Thank you for the great recipe – – i am just learning how to use the instant pot (have been using a stovetop pressure cooker for years, but the instant pot is so much easier). I really appreciate all of your great tips and advice for using it!

    1. Thank you so much for your kind words Kathleen 🙂

      So happy to hear you enjoy the recipe with the Worcestershire substitution.

      Take care & have fun cooking
      Jacky

  149. Trying a borrowed instant pot for the first time with this recipe. Can’t wait.
    I’m worried about cooking time tho, as the only store open only had a 4 inch bottom round roast. I have no idea if I should adjust the pressure cooking time.

    1. Hi Lisa,

      thank you for your question 🙂

      The best way to cook a bottom round roast is roasting in an oven with low temperature.

      If you must cook it in an Instant Pot, you may want to increase the timing by a few minutes.

      Take care & have fun cooking
      Jacky

  150. Several places I have read to always use the trivet for meats. But I do not see that you are using the trivet after browning the roast. What is the reason for using or not using the trivet? I have a 3# chuck roast about 2″ thick. Thanks for a great page.

    1. Hi Bonnie,

      thank you for your comment and question 🙂

      In general, more of the meat flavors will transfer over to the liquid when the roast is placed directly in the liquid mixture.

      I would recommend cooking the roast without trivet for a more balanced dish with awesome gravy and flavorful roast.

      I would recommend using a trivet if the cooking liquid is going to be discard.

      Have an awesome weekend Bonnie!!!

      Take care
      Jacky

  151. I love this recipe, but at the suggestion of Cooks Illustrated, I skipped the browning step, but added 1/4 teaspoon of baking soda to the saute step. They said the high temperature of the pressure cooker over the 45 minute cooking time has the same effect as searing. The baking soda helps by creating a more alkaline environment. I thought it worked wonderfully and eliminated the time and mess of searing.
    Has anyone else tried this?

    1. Hi Jim,

      thank you for your kind words and comment 🙂

      We have tried using baking soda to make caramelized onions in our Japanese Beef Curry recipe and it worked wonderfully as well.

      Flavor wise, I personally think the meat browning step will work better than using baking soda. I will have to do a side by side comparison to find out!

      Thank you for such a fun idea.

      Take care & have fun cooking
      Jacky

  152. This is the 3rd recipe I am making from your site. In fact, I am in the middle of making it right now and have a question! I love turnip and celery with my pot roast, in addition to potato and carrots. I know it sounds more like the beef stew – which I already made and loved. Anyway, if I am using turnip and celery, how do I layer them? I also am using more than the amounts you suggest. I love your recipes and I am fairly new to the Instant Pot and pressure cooking. Thank you so much for all you do for u. My taste buds appreciate it!!!

    1. Hi Trisha,

      thank you for your kind words and question 🙂

      The turnip and celery can be added on the “Pressure Cook the Vegetables” Step.

      I would still layer the potatoes on the bottom, then turnip, carrots, and celery.

      Take care & have fun cooking
      Jacky

  153. My husband is not a fan of the taste of rosemary. Is there another substitution for that? Also, if making for 6 people how much meat will I need and does the cooking time change? I have an 8qt IP. Will it all fit in one shot?
    Thanks!!

    1. Hi Zee,

      thank you for your question 🙂
      You can use more thyme as a substitution.

      For 6 people, I would use a 3 – 4 lb chuck steak. As long as it is 2″ in thickness, the cooking time will be the same!
      It will all fit in an 8 qt!

      Take care & have fun cooking
      Jacky

  154. Once again – a winner! I love, love, love your site. I have tried several pot roasts and this is by far the best! My husband HATES pot roast and yet said he liked this – or at least actually ate it! Seriously, I didn’t change anything. Although going forward I may separate the fat from the gravy first. But that’s just me.

    1. Hi Sharyn! Hope you have been doing well 🙂

      Thank you for your feedback and we are so glad to hear your husband liked the pot roast as well!!!

      Take care & have fun cooking
      Jacky

  155. Made this pot roast for supper and once again, an outstanding recipe! Tender, moist, delicious roast beef with yummy gravy. I made mashed potatoes on the side. So good. The roast was not falling apart and is easily sliced just like we like it!!!! Thanks for taking out all the guesswork for us!

  156. Hi: I am loving the recipes I have been trying! I do have an area of concern however. Whenever I come to your webpage I get a “Not secure” notification which says my connection to this site is not secure. Per my chrome information:

    Info Info or Not secure
    The site isn’t using a private connection. Someone might be able to see or change the information you send or get through this site.

    You might see a “Login not secure” or “Payment not secure” message. We suggest that you don’t enter sensitive details, like passwords or credit cards.

    On some sites, you can visit a more secure version of the page:

    Select the address bar.
    Delete http://, and enter https:// instead.
    If that doesn’t work, contact the site owner to ask that they secure the site and your data with HTTPS.

    I tried the https:// but it does not come up with the website as I see it. Thank you for any information you can provide.

    1. Hi Kandy,

      thank you for your kind words and comment 🙂

      Secured connection is not a concern since we are not doing any payment transactions or require any login.

      However, we will be switching over to HTTPS soon 🙂

      Take care & have fun cooking
      Jacky

  157. Amazing recipe!!! My family loved it. The only issue I had was the potatoes were a little over done, but that was my fault for cutting them too small. The potatoes tasted great but had the texture of mashed potatoes in you mouth. This will be something that we will make a lot. Thank you so much Amy and Jacky!!!

    1. Hi Bryant,

      thank you for your kind words and feedback on the recipe 🙂

      Do let us know if you have any questions!!

      Take care & have fun cooking
      Jacky

  158. Thank you for experimenting with the cooking time. So many pressure cooker recipes are all over the map and many times will under or over cook the meat. I make home-made corned beef and we had to experiment with the time also to get it perfect.

    You are welcomed to come over tonight for our favorite chuck roast recipe, Ropa Vieja .

    1. Hi Bill,

      thank you so much for your kind words and comment 🙂
      Ropa Vieja sounds delicious!

      Do let us know if you come across any questions!

      Take care & have fun cooking
      Jacky

  159. I would like to make this with IP mashed potatoes rather than the vegetables in the recipe, would I have to first finish off the gravy and clean out the pot before starting the potatoes using your recipe?

    Thanks!
    Maria

    1. Hi Maria,

      thank you for your question 🙂

      You can cook the potatoes at the same time with the pot roast using the method shown in our Irish Beef stew recipe.

      I would recommend wrapping the stainless steel bowl tightly with aluminum foil to prevent overcooking the potatoes.

      Happy Easter!

      Take care & have fun cooking
      Jacky

    1. Hi Kit,

      thank you for your question 🙂

      Typically a piece of meat has to reach 400°F on the meat surface to start burning after tens of minutes.

      It will take a lot longer than 10 minutes to burn a piece of meat on the saute more function (338°F) as moisture will keep escaping from the surface of the meat and lower the temperature point.

      Take care & have fun cooking
      Jacky

  160. Would like to make this for Easter, but will need to double the amount of roast to feed anyone. Do I need to double all ingredients? Do I need to adjust the time?

    1. Hi Elena,

      thank you for your question. If you cut the bigger roast into 2″ steaks, the cooking time will stay the same 🙂

      You don’t have to increase the liquid ingredients.

      Take care & have fun cooking
      Jacky

  161. We used our IP for the first time with this recipe, and we are in love with our new IP and this food!!! Thank you for the delicious recipe.

    1. Hi Courtney,

      Congrats on your new Instant Pot and your first meal!!
      Thank you for your kind words on our recipe.

      Do let us know if you have any questions.

      Take care & have fun cooking
      Jacky

  162. Just made this. Had a larger 3.5 lbs chuck roast. Just fit into the 6 qt instant pot.
    I didnt use vegetables (beyond onions & garlic) and added 5 min of cooking time since it was a larger piece (not sure it was necessary). Did natural release for 10 min and then released (didnt have time to wait).
    Other than that did everything else. Came out great!!
    Thanks!

    1. Hi OB,

      thank you for your kind words and review on the recipe 🙂

      Do let us know if you come across any questions!!

      Take care & have fun cooking
      Jacky

  163. Hi,

    I just got my very first IP and want to try this recipe (fingers crossed)! I’m not sure if anyone has asked this question, but can I substitute the homemade chicken stock with store bought?

    Thank you,

    Debbie

    1. Hi Debbie,

      Congrats on your new Instant Pot and thank you for your question!

      Homemade chicken stock can be substituted with store-bought ones!

      Take care & have fun cooking
      JAcky

  164. I’m new to IP and this recipe is the first I’ve tried. THANK YOU for a delicious pot roast! I chose your recipe because you took the effort to test different cooking times, because you had fish sauce in it, and because your photos made the dish look delicious. I’m happily subscribed to your site and looking forward to more tasty new discoveries. Thank you again!

    1. Hi Marlene,

      Congrats on your new IP and thank you for using our pot roast recipe as your first meal!!

      Can’t wait to see what you will be making next 🙂

      Let us know if you come across any questions!

      Take care & have fun cooking
      Jacky

  165. I have tried just about EVERY IP pot roast recipe out there. This is by FAR the best one out there. Incredibly savory. My tastebuds tingle just thinking about it. I eat predominantly Paleo so I sub arrowroot/water for cornstarch/water.
    TY so much!

  166. This is a winner! The technique is simple and effective, allowing the Instant Pot to do it’s thing with ease. To be honest, I changed up some of the ingredients to allow for what I did, and didn’t, have on hand. Also, my roast was frozen solid! Didn’t matter. Your proportions and technique worked like a charm. I prefer mashed potatoes with pot roast, so I skipped the carrots and potatoes and moved on to thickening the gravy. The oniony, mushroomy gravy was divine on the meat & mash. This was my first Instant Pot roast, and I will be using this recipe as the base for many more. Thank you!

    1. Hi Debbie,

      Thank you for using our recipe for your first Instant Pot roast 🙂

      Let us know if you come across any questions!!

      Take care & have fun cooking
      Jacky

  167. We tried this pot roast recipe and it totally delivered as far as umami flavor!! However my meat came out dry and chewy. It wasn’t very marbled so wonder if I just had the wrong cut of beef? It was a chuck roast the size specified and other than having a super lean chunck of meat, I followed the recipe to a T. any advice would be appreciated!! thanks!

    1. Hi Courtney,

      thank you for your kind words and review 🙂

      The fat helps lubricate the meat while cooking so a super lean chunk of meat will come out more dry 🙁

      Take care & have fun cooking
      Jacky

  168. I am looking forward to making this recipe for a group of teenage foster boys, (teaching them cooking skills). I want to use 4.5 lbs of chuck roast. How would the cooking time vary and do i need to cut the roast at all?

    1. Hi Natalia,

      thank you for your question 🙂

      Pressure cooking time mostly depends on the thickness of the meat. If the chuck roast is thicker than 2″, I would recommend cutting it into 2″ steaks to avoid the outer layer of meat from overcooking.

      Thank you for doing what you are doing 🙂
      Have fun teaching the boys & take care!
      Jacky

  169. This was amaaaazing!! I’m so excited to finally have a pot roast recipe that is delicious without Campbell’s mushroom soup garbage! I used coconut aminos instead of soy sauce to keep Paleo, but everything else I followed to a T! Thanks for the recipe. I will be trying more of your stuff soon!

    1. Hi Amanda,

      thank you for your kind words & review on the recipe 🙂

      Looking forward to hearing what you think of our other recipes!!

      take care & have fun cooking
      Jacky

    1. Hi Alex,

      thank you for your question 🙂

      Beef bottom roast is leaner than chuck roast so it will come out drier than chuck roast when pressure cooked.
      It’s best to cut the roast into 2 2″ thick steak and go from there to avoid overcooking the outer layer meat too much.

      Take care & have fun cooking
      Jacky

  170. I bought an Instant Pot today and made this roast recipe for dinner tonight. It is the best pot roast I have ever made. Thanks for a great recipe!

    1. Hi Jennifer,

      Congrats on your new Instant Pot!
      thank you for your kind words and review on the recipe 🙂

      Let us know if you come across any questions.

      take care & have fun cooking
      Jacky

  171. Great recipe! My youngest one asks for seconds everything he eats it! He asked to add way more mushrooms next time… I guess he will have thirds then 🙂
    Thank you!

    1. Hi Elena,

      thank you so much for your kind words and review!

      Looking forward to hearing what your kids think of the Mac & Cheese :)!

      take care & have fun cooking
      Jacky

  172. Haven’t tried the recipe yet, but the ingredients are similar to other beef stews for getting the unami flavor, e.g. anchovies instead of fish sauce. Anyway, I was wondering between steps 8 and 9, do I remove the vegetables after they cooked before making the gravy, and can I do it together? The recipe did not seem clear about this. Does it matter?

    1. Hi John,

      thank you for your question.

      It will take about 1 minute to make the gravy so the vegetables can stay in the pot 🙂

      take care & have fun cooking!
      Jacky

  173. Thank you for this recipe! I love your spaghetti bolognese recipe and look forward to trying this one. I’m having a crowd over tomorrow night for dinner and I want to double the recipe. What advice would you give? Do I need to increase the cooking time? Any other thoughts? Thank you!

    1. Hi Dena,

      thank you for your kind words and question 🙂
      You don’t have to increase the cooking time as long as you cut the chuck roast in to 2 inches thick steaks!

      Take care & have fun cooking
      Jacky

  174. Made this tonight with a 2-lb boneless pork shoulder, and it was delicious! I never would have thought to add fish sauce and soy sauce to my gravy but we loved it! I had some hickory balsalmic vinegar and that really added something special. I also used crimini mushrooms instead of the white buttons, and I think that added additional flavor and meaty texture to the gravy. Next time I make this, I will cook the roast a little longer to make it more tender, and the vegetables for only about 3 minutes. 5 minutes made them too mushy, even though I cut them quite large. Other than that, this is one of the most flavorful roasts I have ever made. And so quick! Thank you for a great recipe.

  175. I made this recipe last night. Used 1.5 lb bison chuck roast with shallots and shiitake mushrooms, which is probably a more refined and reduced fat version. I used the full 45 minutes of pressure in the instant pot, but only natural released for 10 minutes as I had limited time. Also roasted the veggies at the same time as pressure cooking to save time, and since I planned to roast brussels sprouts anyway. Turned out fantastic. I have made a few beef stews this winter that use the same ingredients, but I liked that this had all the same flavor and texture without the extra work of cubing meat and browning individual pieces. Thank you!

  176. Puzzled about the ingredient listed as “chopped carrots.” Photo shows carrots cut in about 2-3″ lengths. Am planning to cook it tomorrow…as my first Instant Pot recipe! Thanks.

  177. Well I made my first roast in my new cooker and it was the best tasting roast I have ever made. It had so much flavor and the broth was better then any broth I have ever had. I cooked noodles in the broth and they were delicious. I will never slow cook a roast again. Thanks for the recipe. I have to go to the store and get me a chuck roast and try it with that cut. What I had was a top round roast so I can’t wait to see how it taste with a chuck roast. I still had broth left after cooking the noodles so I poured that in a pint jar and froze it to use it next time.
    So thanks for your help at learning how to use my pressure cooker!!!

    1. Hi John,
      It’s great to hear from you again 🙂
      So happy to hear the pot roast was a success!

      Thank you for your kind words and review!!

      take care & have fun cooking.
      Jacky

  178. OMG! So much awesomeness! Definitely the best pot roast I have ever made. And my hubby said it was probably the best pot roast he had ever eaten.

    We had bought a two-pack of chuck roasts at Costco, used the first one in the Beef Stew recipe, froze the second. Last Friday, I told hubby to get the second roast out of the freezer for pot roast. Now that’s what I call a real Two-Fer! ?

  179. We cooked a 1.5 pound roast as directed, but it came out way overcooked and incredibly dry. We bought a 3 pound roast from store and cut in half, two inch thick as directed. We cooked one 2-inch roast. I’d love to try again, maybe half the cooking time?

  180. Cooked this tonight. It wa delicious but total times been more like 2 hours 10 minutes. That’s even with cutting the searing time short.

    1. Hi Brittany,

      thank you for your review and comment. 🙂
      You are right. I just calculate the estimated time again and it should be longer.

      Thank you for pointing that out!

      Take care & have fun cooking
      Jacky

  181. Not only was the roast delicious but your instructions were easy to understand on how to use my instant pot at each cooking step. I made your recipe using almost all the exact ingredients except I left out fish sauce cause I had none and substituted corn starch and used arrow root powder (due to corn starch allergy). The pot roast came out perfectly. The sauce was just the right consistency (not too runny not too thick) and the roast itself was so juicy and tender. The vegetables came out just right (not too soft not too hard). I added a little extra teaspoon of pepper to give it a little kick. This recipe is a keeper. Thank you Amy + Jacky!

    1. Hi Mei Wah,

      Thank you so much for your kind words and review on the recipe 🙂
      I was reading this review to Amy and we are so happy to hear it!

      Happy New Year & Have Fun Cooking
      Jacky

  182. Hi. 🙂 I am making this tonight, and this is probably a stupid question, but when you say red wine or balsamic vinegar, do you mean actual red wine or red wine vinegar?

  183. Hello, I posted and asked this question a little while ago and saw it pop up on here immediately but somehow now it’s been deleted? I typed in “beef round tip roast” in Pinterest and came upon this recipe. I have an almost 9.5 lb beef round tip boneless roast. Even though it’s large, it’s boneless so it fits fine in the Instant Pot. Can you tell me how you would adjust the time and if you would cut the roast or put it in whole? Thanks in advance for your timely reply. Working on our dinner for tonight in Miami Beach! Thanks guys!

    1. Hi Barbara,

      thank you for your question!
      The question wasn’t deleted. It’s the spam protection in place that require us to approve the comment before it will appear on the site 🙂

      Beef round tip boneless roast is a roast more suitable in the oven, but if you must cook it in the Instant Pot,
      I would cut the roast into 2″ thick steaks and use the timing we have.

      Happy New Year & Have Fun Cooking!
      Jacky

  184. This recipe is floating around FB with RAVE REVIEWS and I am so excited to try it! My question is, if my husband has a severe allergy to fish/seafood, will omitting the fish sauce ruin the whole thing? Is there a substitute that I could use that would work almost as good? 🙂

    Thank you so much for all the helpful information you provide and share!! Do you all have a cook book that you have published?

    1. Hi Jennifer,

      thank you for your kind words 🙂
      It will still be good without the fish sauce.
      You can omit the fish sauce and substitute it with another tablespoon of light soy sauce.

      We don’t have a cookbook yet!

      Happy New Year & Have Fun Cooking
      Jacky

    1. Hi Chris,

      thank you for your question 🙂

      No additional cooking time is needed for Frozen chuck roast as the get up to pressure time will increase.
      Try to brown the frozen chuck roast as much as you can, as the brown surface is what develops the amazing flavor in this recipe 🙂
      I would probably brown each side for a few extra minutes.

      Happy New Year & Have Fun Cooking!
      Jacky

  185. I made this roast recipie tonight and it was delicious. I could just drink the gravy it was so good. I used a 3 lb chuck roast that was thicker than 2″ and barely fit the bottom of my IP. It came out a little tough honestly. My question is would it be better to add a little more cook time or to slice it into two thinner steaks with the same cook time?

    Unfortunately I didn’t read the comments before just diving in, otherwise I would probably cut that thick roast in half. I’m in Colorado at high elevation, which can mess with cooking some things. I don’t think that should matter in a pressure cooker, but I wanted to give full information in case you think that might be a factor.

    1. Hi Marcus,

      thank you for your kind words and questions 🙂

      I used a 3 lb chuck roast that was thicker than 2″ and barely fit the bottom of my IP. It came out a little tough honestly. My question is would it be better to add a little more cook time or to slice it into two thinner steaks with the same cook time?
      Both methods will work. I personally prefer slicing them into two thinner steaks (~2″) as longer cooking time (in the first method) can overcook the meat on the outer layer.

      I’m in Colorado at high elevation, which can mess with cooking some things. I don’t think that should matter in a pressure cooker, but I wanted to give full information in case you think that might be a factor.
      The high altitude actually plays a factor even in the pressure cooker. Cooking time under pressure should be increased by 5 percent for every 1,000 feet after 2,000 feet above sea level.

      Please see here for the complete high altitude cooking time chart 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  186. I made this with 1lb of frozen grass-fed chuck (used less to save $). Added extra potatoes, added celery, and used shitake mushrooms. Seared frozen meat for 10 minutes on each side. Pressure cooked meat for 25 minutes with natural pressure release and it was a tiny bit overdone, next time I will do 20 minutes. Used a cup of beef bone broth, but next time I will use 2 so we can have more gravy (which was superb). Also next time will add shallots. Thank you so much! 2 adults and 3 kids loved it.

    1. Hi Sarah,

      thank you for your kind words and review on the recipe.

      So happy to hear everyone liked it 🙂

      I would recommend adding the beef bone broth after the pressure cooking cycle. As the additional liquid may overcook the meat as that also increases the go up to pressure time and the natural release time.

      Happy New Year & Have Fun Cooking!
      Jacky

  187. Fabulous recipe! I loved your precise timing and instant pot instructions. My potatoes and carrots were a little firmer than my hubby likes, but I liked the bite. I also cooked my roast when it was only partially thawed and it still turned out great using the same timing in the recipe. Who knew fish sauce and soy sauce could make a delicious pot roast.

  188. Wow! Made this tonight and I must say that it is the BEST roast I have ever made! The gravy was amazing. I tweaked it slightly for paleo by using arrowroot instead of cornstarch for the gravy-it thickened right up in about a minute. I also subbed coconut aminos for soy sauce to stay paleo. Didn’t have fish sauce. Really amazing and easy to follow instructions. Thank you!

    1. Hi Alisa,

      thank you for your question.
      Bottom round roast is more suitable for low temperature roasting in the oven.

      The recipe will work without any changes, but it will come out tougher than chuck roast.

      Have fun cooking
      Jacky

  189. Question. I am serving 4 adults and 2 kids on Sunday and want to make this. How much do you think I need and what improvisions do I have to make? My mouth is watering!

    1. Hi Corinne,

      Thank you for your question.
      I would double up on the meat portion. Get a larger piece of chuck roast and cut it into two pieces of 2″ thick chuck roast steak.
      I would also double up on the potatoes and carrots portion.

      The cooking time and other ingredients can stay the same as the extra piece of chuck roast will release quite a bit of liquid as well.

      As a result of the extra liquid from the extra piece of chuck roast steak, you may have to season with a bit more soy sauce and fish sauce when you are making the gravy on Step 9. Taste and adjust accordingly 🙂

      Have fun cooking and I hope everyone will enjoy the Pot roast on Sunday 🙂

      Jacky

  190. Hi,

    For step #9, would I just put it back to saute or keep it off? Probably a dumb question but the directions do not indicate a heat setting.

    Thanks for the recipe!

  191. Thanks so much for this fantastic recipe guys, it was my first meal in my Xmas present. The deglazing made the gravy taste just like grandmas did decades ago. I’ve saved this recipe and will use it many times again I’m sure. Happy cooking!

    Larry

  192. This is amazing!! I am still in the middle of making it – the meat is done and the veggies are in – but I can already tell it’s perfect!! (Ok, there may have been numerous samples pulled off the roast after it came out…It’s so good!) 🙂 This is the second roast I have made in my Instant Pot. The first was using a different recipe, and was, well, disappointing. I thoroughly read your post on the best way to make a roast in the IP, and today I decided to give it another go. I’m so glad this is the recipe I chose!
    I LOVE your website! I read your posts and watched your videos while waiting for my new IP to arrive, and could hardly wait to try them. I’m not an adventurous cook, so the first thing I started with was the hard boiled eggs (I will never make them any other way, now!! – they were the best!). Now that I have the roast recipe under my belt, I’m ready to try some of your other recipes, too.
    Thank you for all the time and love you put into developing your recipes. You guys are the best! 🙂

    1. Hi KR,

      thank you so much for your kind words and positive review on this pot roast recipe 🙂

      Let us know if you have any questions with your new IP!!

      See you around

      Happy New Year & Have fun cooking
      Jacky

  193. I once had a pot roast recipe (long lost) that used brisket instead of your recommended meat cuts and a stout or porter in lieu of wine or balsamic. Are these okay substitutions in your recipe?

    Thanx!

    1. Hi Sharon,

      those substitutions sound like a winner to me. Brisket will take about 25 – 35 more minutes (depending on the thickness) than chuck roast.

      Happy New Year & Have fun cooking!
      Jacky

    1. Hi Terry,

      Thank you for your question.

      They both have different characteristics.
      I personally like using red wine more. Perhaps you can give both a try 🙂

      Happy New Year & Have Fun Cooking
      Jacky

  194. Hi. This looks great. I’m new to the pressure cooker and a very novice cook, so I apologize for what may be silly question. Can you clarify the section about meat searing. The recipe calls for searing for ten minutes on each side (assuming top and bottom), but not flipping? Can you clarify? Can I assume that I only need to brown the top and bottom and not the sides? and finally, is this twenty minute/2-side searing process included in the total cooking time? Many thanks.

    1. Hi Adam,

      Not a silly question at all! Thank you for asking 🙂

      Yes, the recipe calls for searing for ten minutes on the top and bottom without constant flipping. Which means sear one side for 10 minutes then flip to the other side and sear for another 10 minutes. 20 minutes in total 🙂

      Have fun cooking!
      Jacky

  195. We tried this the other night. Takes about 2 hours to put together, as described by the authors here.

    I used a 3.5lb chuck roast (a little larger than recommended), Yukon gold potatoes (about 4-5 small ones), and fish sauce that you can buy in an American grocery store Asian food section. No special shop visit required, though I worry about the quality in the grocery store brand.

    Everything turned out perfectly, though the gravy was a problem. I’m not sure what I did wrong, but there was way too much liquid in the bottom of the cooker when I was done. I suspect that I didn’t cook down the two onions enough beforehand. It took about 15 minute so of sautée mode simmering to cook down the gravy to a thinkness worthy of pouring over the roast and veggies.

    Bottom line… another great recipe from Amy and Jacky. This gets bookmarked and used for future meals. Thanks!

    1. Hi Michael,

      It’s great to hear from you again 🙂
      I didn’t realize it was you on Instagram!!

      Thank you for taking the time to write such a positive feedback!

      Was cornstarch mixture mixed in to thicken the gravy?

      Happy New Year!
      Jacky

    1. Hi Ruth,

      Fish sauce is a secret ingredient used in many restaurants 😛
      It is made with mostly Anchovies and they are usually hidden in Asian markets.

      Happy New Year & Have fun cooking!
      Jacky

  196. I chose this as my first Instant Pot recipe. It was the best roast I’ve ever had. Can’t wait to try more of your recipes.

  197. I have a pot roast recipe that I want to try with the Instant Pot (which I just bought) and want to use your recipe as a cooking guide (it sounds perfect!). When cooking it stovetop, I put onion, garlic, celery, mushrooms, carrots & crushed tomatoes in the pot for the entire cooking time, which helps to flavor the roast as well as the sauce. Do you think that would be ok here, or is it sill best to cook the carrots & veggies after the meat?

    Thank you in advance for your advice!

    1. Hi Stephanie,

      thank you for your question. Yes, it will be perfectly okay!!

      We actually develop a new technique recently and I think it will take this older recipe up a notch.

      The technique is to cook all the vegetable first. You can see the new technique in this Instant Pot Beef Stew recipe

      Let me know if you have any question!

      Have fun cooking
      Jacky

  198. I would like to try this with a 6-7lb chuck roast. How much time should I add and will it all fit into the 6 qt. instant pot (including all the broth and veggies)?

    1. Hi Grace,

      Thank you for your question.

      the best way is to cut them into 2 inches chuck roast steak to avoid the outer layer from being overcooked while the internal are not cooked properly.
      You will not have to add any time if you cook them into 2 inches thick 🙂

      It may be a tight fit in the 6qt. Please let us know the result!

      Have fun cooking
      Jacky

  199. This was delicious! I have never liked pot roast made in a slow cooker or oven, but this was amazing!! I will definitely make this again. This was the second thing i have made in my instant pot and i’m so glad i did!!

    I cannot seem to click 5 stars, but that is what it should be!

  200. Hi Amy and Jacky, Just love the two of you and thank you so much for all your work you do for us. Okay, today I tried your “pot roast” recipe, and let me just say “OUTSTANDING”!!!! Oh my gosh was this ever good. I did do the potatoes and carrots, just the roast, as did mashed potatoes on the stove to go with that yummy gravy this roast made. Sheer perfection, the roast was so tender and the gravy was so tasty. I want to thank you for the video as well as the step by step instructions and tips. You make it so easy for all of us Instant Pot users. I love my Instant Pot and my husband is thrilled with all the things I now make. My daughter just bought her first pressure cooker, the Instant Pot and I have sent her your website to use for her to learn with. Thank you again and Happy Holidays to both of you. Will let you know my next recipe from you soon…..Hugs to you both. Claudia

    1. Hi Claudia,

      thank you so much for such a positive feedback!!
      Looking forward to seeing what you will try next 🙂

      Merry Christmas to you and your family

      Have fun cooking
      Jacky

  201. I’ve had my instant pot for going on a year, but I’ve been hesitant to use it for meat because there are so many varying times and I’m wary of overcooking it. I love your testing of the cook times. This recipe was great! I had a 3.5 lb roast, which I cut into three sections and added a few minutes of extra cook time to. It was perfect and delicious. Thanks for helping me get over my fear!

    1. Hi Lisa,
      Glad you took the leap of faith and tried it out.
      We’re really happy to hear that you’ve overcome your fear!
      This means that there will be lots more delicious food to come. 🙂
      Have fun cooking!
      Amy

  202. Can you make this with frozen roast? I just ordered my first istapot. The thought of cooking meat/chicken from frozen is what sold me because I never plan ahead enough to thaw the food in the morning.

    1. Hi Valerie,

      thank you for your comment and congrats on your new IP! 🙂

      If you must cook the roast from frozen, it will work. 🙂

      With that said, for a larger piece of meat like roast, I would not recommend cooking it straight from frozen.
      As you would want to brown the surface very well to develop that amazing flavor.

      Cooking from frozen works a lot better for smaller piece of meat like chicken drumsticks, breasts, wings…etc

      Have fun cooking!
      Jacky

  203. Loved this! The only change I made was to roast my veggies (I did potatoes, sweet potatoes and carrots) in the oven while the roast was cooking. We just prefer them roasted instead of in the pressure cooker. The gravy was so delicious. Thanks!!

  204. I made this recipe exactly as it was written but used a 3lb roast that I cut into 3 sections. Absolutely perfect. THIS is how I made pot roast now. No more oven for me!

  205. Thanks for all the research you are doing around best cooking times. I was wondering about the fat in the gravy. When I make a pot roast I want to pour the liquids off and separate the fat out, especially with the cuts of beef used for pot roast (usually more fat). I gather you don’t do this and don’t find the gravy too oily? Thanks!

    1. Hi Susan,
      Thank you for your kind words 🙂

      Pressure cooking separates the fat from the gravy really well due to less movement in the pressure cooker. We usually mix it back in if it is not too excessive.
      If we are using a particular fatty cut of meat and the gravy is too oily, we use a 4 cups fat separator to quickly separate the fat/oil from the gravy.

      We have a fat separator in our recommended kitchen tool section. Perhaps you will find that link useful 🙂

      Have fun cooking!
      Jacky

  206. That’s amazing how quickly a pot roast dinner can be cooked in a pressure cooker. Thanks for linking up your delicious recipe at the #HomeMattersParty

  207. I have followed numbers of recipes with my fairly new electric pressure cooker and the times for cooking were consistently not good. The meat would be under or over cooked and other ingredients just seemed off. Both the ingredients, timing and procedure were so right on with this recipe. Everything cooked just right and the flavor was very good! It’s in my favorites 🙂

    1. Hi Carol,
      Thank you for your comment and question 🙂
      Pressure cooking time will have to be increased for roast that are thicker than 2″.
      If you cut them into 2″ pieces, the timing will stay the same as in the recipe 🙂

      Have fun cooking!
      Jacky

  208. Thank you for the delicious recipe. I will definitely try it out. I’m still relatively new to the IP and pressure cooking. If I wanted to double
    the recipe by putting two 2″ pieces of meat would you think the timing would be the same?

    1. Hi Keith, thank you for your question. The timing will be the same for two pieces of 2″ meat. Everything can stay the same in this pot roast recipe 🙂

      – Jacky

  209. My mother used a pressure cooker when I was growing up, but I haven’t seen one in years. I don’t know of any of my friends who has one. I will share this post with the head chef and see if he thinks he needs to buy a pressure cooker.

    Thanks for sharing with SYC.

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