Pressure cooking a roast in an Instant Pot cuts hours off traditional braising while keeping the interior juicy. If you have been wondering how to cook a roast in an instant pot, you are in the right place. This guide covers everything from meat selection to perfect gravy.
Why Use An Instant Pot For Roast
Traditional oven roasting takes hours. An Instant Pot uses high pressure and steam to tenderize tough cuts in about an hour. The result is fork-tender meat with deep flavor. You also get a built-in browning function, so you can sear the roast right in the same pot. No extra pans to wash.
The sealed environment traps moisture. That means your roast stays juicy, not dried out. It is ideal for busy weeknights or when you forgot to start dinner early.
Best Cuts Of Meat For Instant Pot Roast
Not every roast works well under pressure. Tougher cuts with more connective tissue break down beautifully. Lean cuts like sirloin can become dry.
Top Choices
- Chuck roast – marbled, rich flavor, shreds perfectly
- Bottom round – leaner but still tender after pressure cooking
- Brisket – excellent for shredding or slicing
- Pot roast (arm or shoulder) – classic choice
Avoid eye of round or top round unless you slice them very thin after cooking. They lack enough fat to stay moist.
Ingredients You Will Need
Keep it simple. You do not need a long list of exotic spices.
- 3 to 4 pound roast (chuck or brisket)
- 1 tablespoon oil (avocado or vegetable)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth (low sodium)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- 2 bay leaves
- Optional: carrots, potatoes, celery for a one-pot meal
How To Cook A Roast In An Instant Pot
Now we get to the main event. Follow these steps exactly for a perfect roast every time.
Step 1: Prepare The Meat
Pat the roast dry with paper towels. Moisture on the surface prevents good browning. Season generously with salt and pepper on all sides. Let it sit at room temperature for 20 minutes.
Step 2: Sear The Roast
Turn your Instant Pot to the Saute function on high. Add the oil. When it shimmers, place the roast in the pot. Do not crowd it. Sear for 4-5 minutes per side until a deep brown crust forms. Use tongs to turn. This step adds huge flavor.
Remove the roast and set it on a plate. It is okay if it is not cooked through.
Step 3: Saute Aromatics
Add the chopped onion to the pot. Saute for 3 minutes, scraping up any browned bits from the bottom. Add the garlic and cook for 30 seconds. The deglazing prevents a burn warning later.
Step 4: Deglaze The Pot
Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape all the browned bits off the bottom. This is critical. If any bits stick, the pot will display “Burn” and stop cooking.
Step 5: Add Roast And Seasonings
Return the roast to the pot. Add the thyme, rosemary, and bay leaves. If using vegetables, arrange them around the roast, not on top. Do not stack them above the liquid line.
Step 6: Pressure Cook
Close the lid and set the valve to Sealing. Select Manual or Pressure Cook on High. Set the time based on your roast size:
- 2 to 3 pounds: 45 minutes
- 3 to 4 pounds: 60 minutes
- 4 to 5 pounds: 75 minutes
Natural release for 15 minutes after the timer ends. Then quick release any remaining pressure. Do not skip the natural release. It lets the meat relax and stay tender.
Step 7: Check Doneness
Use a meat thermometer. The internal temperature should be at least 190°F for shredded texture, or 145°F for medium-rare slices. For pot roast, aim for 200°F to 205°F for fall-apart tenderness.
Step 8: Rest And Serve
Transfer the roast to a cutting board. Tent with foil and let it rest for 10 minutes. This redistributes the juices. Slice against the grain or shred with two forks.
Making Gravy From The Juices
Do not waste the liquid in the pot. It is packed with flavor.
- Remove bay leaves and any large vegetable pieces.
- Skim off excess fat with a spoon.
- Turn on Saute mode. Whisk in 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
- Simmer for 2-3 minutes until thickened. Taste and adjust salt and pepper.
Common Mistakes And How To Avoid Them
Mistake 1: Not Searing Properly
Browning is not optional. It creates the Maillard reaction that gives deep flavor. A pale roast tastes bland.
Mistake 2: Too Much Liquid
You only need about 1 cup of liquid. The Instant Pot creates steam from that small amount. More liquid dilutes flavor and makes the meat soggy.
Mistake 3: Cutting Too Soon
Resting is essential. If you slice immediately, juices run out onto the board. The meat becomes dry.
Mistake 4: Overcooking Lean Cuts
Lean roasts like eye of round need shorter cook times. Check at 30 minutes for a 2-pound roast.
Variations And Flavor Twists
Italian Style
Add 1 teaspoon dried oregano, 1 teaspoon basil, and 1/2 cup tomato sauce. Use red wine instead of half the broth.
Mexican Style
Add 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 cup salsa verde. Serve with tortillas and cilantro.
Asian Style
Replace broth with 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons brown sugar, and 1 tablespoon grated ginger. Add star anise if you have it.
How To Store And Reheat Leftovers
Leftover roast stays good in the fridge for 4 days. Store it in the cooking liquid to keep it moist.
To reheat, place slices in a skillet with a splash of broth. Cover and warm over low heat for 5 minutes. Or microwave in 30-second bursts with a damp paper towel over the plate.
You can also freeze the cooked roast for up to 3 months. Wrap tightly in plastic wrap and foil, or use a freezer bag. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I Cook A Frozen Roast In An Instant Pot?
Yes, but you need to add 15-20 minutes to the cooking time. Do not sear a frozen roast. Just place it directly in the pot with liquid and seasonings. The texture will be slightly less tender than a thawed roast.
Why Did My Roast Come Out Tough?
It likely needed more time. Tough cuts require longer pressure cooking to break down collagen. Add 10-15 minutes and natural release fully. Also check that you cut against the grain when serving.
Can I Use A Pork Roast Instead Of Beef?
Absolutely. Pork shoulder or butt works great. Cook for 60 minutes for a 3-pound roast. The same steps apply. Adjust seasonings to complement pork, like apple cider vinegar and mustard.
Do I Need To Add Liquid To The Instant Pot?
Yes, at least 1/2 cup of liquid is required for the pot to come to pressure. Broth, wine, or water all work. The liquid also creates steam that cooks the meat.
How Do I Prevent The Burn Warning?
Always deglaze the pot after searing. Scrape up every browned bit. Also make sure the roast is not sitting directly on the bottom if you added tomato sauce or sugar-based ingredients. Those can scorch.
Final Tips For Perfect Results
Use a meat thermometer. It takes the guesswork out of doneness. Let the roast rest. Slice against the grain for tenderness. And do not be afraid to experiment with different herbs and spices.
Now you know exactly how to cook a roast in an instant pot. It is faster than the oven, easier than a slow cooker, and delivers consistently juicy, flavorful meat. Give it a try tonight. Your family will thank you.