Cooking a roast in the Instant Pot drastically reduces cooking time while keeping the meat moist and shreddable. If you’ve been wondering how to cook roast in instant pot, you’ve come to the right place. This guide will walk you through every step, from choosing the right cut to serving a perfect, tender meal.
The Instant Pot is a game changer for busy cooks. A pot roast that normally takes hours in the oven can be ready in under 90 minutes. The pressure locks in flavor and moisture, so you get fall-apart meat every time. No more dry, tough roasts.
Why Use An Instant Pot For Roast
Traditional roasting methods require long, slow cooking. The Instant Pot uses pressure to speed things up. This means you can have a Sunday-style dinner on a Tuesday night.
The sealed environment also intensifies flavors. The meat braises in its own juices and the aromatics you add. Plus, you can saute, pressure cook, and even make gravy all in one pot. Less cleanup is a huge bonus.
Choosing The Right Cut Of Meat
Not all roasts are created equal for the Instant Pot. You want a cut with good marbling and connective tissue. These break down under pressure, making the meat tender.
Best cuts for Instant Pot roast include:
- Chuck roast – the most popular choice, very flavorful
- Bottom round – leaner but still works well
- Brisket – excellent for shredding
- Rump roast – good if you slice it instead of shredding
Avoid very lean cuts like sirloin tip. They can turn out dry. Aim for a roast that is 3 to 4 pounds. This size fits most standard 6-quart Instant Pots perfectly.
Ingredients You Will Need
Here is a simple list for a classic pot roast. You can adjust seasonings to your taste.
- 3-4 pound chuck roast
- 1 tablespoon oil (avocado or vegetable)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 3 carrots, cut into chunks
- 3 potatoes, quartered
- 2 sprigs fresh rosemary or thyme
Feel free to add celery or mushrooms. The vegetables will cook in the broth and absorb the meaty flavors.
How To Cook Roast In Instant Pot
Now for 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. This helps it brown properly. Season generously on all sides with salt, pepper, and garlic powder. Let it sit at room temperature for 20 minutes while you prep other ingredients.
Step 2: Sear The Roast
Turn your Instant Pot to the Saute function on High. Add the oil. Once it shimmers, carefully place the roast in the pot. Sear for 3-4 minutes per side, until a deep brown crust forms. Do not rush this step. The crust adds huge flavor.
Remove the roast and set it on a plate. It is ok if it is not cooked through yet.
Step 3: Saute Aromatics
Add the sliced onion to the pot. Cook for 2 minutes, scraping up any browned bits from the bottom. This is called deglazing. Add the minced garlic and cook for 30 seconds until fragrant.
Step 4: Build The Cooking Liquid
Pour in the beef broth and Worcestershire sauce. Stir in the tomato paste until it dissolves. Bring the mixture to a simmer. This liquid is crucial for creating steam and pressure.
Step 5: Pressure Cook
Return the roast to the pot. It should be partially submerged in the liquid. Add the rosemary or thyme sprigs on top. Close the lid and set the valve to Sealing.
Select the Manual or Pressure Cook setting on High. Set the time to 60 minutes for a 3-pound roast. Add 10 minutes for each additional pound. For a 4-pound roast, cook for 70 minutes.
Step 6: Natural Pressure Release
When the cooking time ends, let the pressure release naturally for 15 minutes. Do not use the quick release valve. This resting time allows the meat fibers to relax and stay tender. After 15 minutes, carefully turn the valve to release any remaining steam.
Step 7: Add Vegetables
Open the lid. Remove the roast and set it on a cutting board. Add the carrots and potatoes to the pot. Close the lid again and set the valve to Sealing. Cook on High pressure for 5 minutes. Use quick release when done.
Step 8: Rest And Serve
Let the roast rest for 10 minutes before slicing or shredding. This keeps the juices inside. Slice against the grain for the most tender pieces. Serve with the vegetables and a ladle of the cooking liquid as au jus.
Tips For The Best Instant Pot Roast
These small adjustments can make a big difference in your final dish.
- Always sear the meat. It is non-negotiable for flavor.
- Do not skip the natural pressure release. Quick release can make the meat tough.
- Cut vegetables into large chunks. Small pieces turn to mush under pressure.
- Use a trivet if you want the roast elevated above the liquid. This works well for leaner cuts.
- Thicken the leftover liquid into gravy. Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the hot liquid and simmer until thickened.
Common Mistakes To Avoid
Even experienced cooks can run into issues. Here are pitfalls to watch for.
- Overcrowding the pot. The roast needs space to cook evenly.
- Using too little liquid. At least 1 cup is needed for pressure to build.
- Cutting the roast too small. Large roasts stay juicier than small chunks.
- Forgetting to deglaze. Burnt bits on the bottom can cause a Burn error.
- Overcooking. 60 minutes is plenty for a 3-pound roast. More time does not mean more tender.
Variations To Try
Once you master the basic method, experiment with different flavors.
Italian Style Roast
Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes. Use crushed tomatoes instead of tomato paste. Serve over pasta or polenta.
Mexican Shredded Beef
Replace the broth with 1 cup salsa. Add 1 teaspoon cumin and 1 teaspoon chili powder. Shred the meat and use it for tacos or burritos.
Asian Inspired Roast
Use 1/2 cup soy sauce, 1/4 cup rice vinegar, and 2 tablespoons brown sugar. Add ginger and star anise. Serve over rice with steamed bok choy.
How To Store And Reheat Leftovers
Leftover roast is even better the next day. Store the meat and vegetables in an airtight container. Keep the cooking liquid separate. It will keep in the fridge for 3-4 days.
To reheat, place the meat and a splash of liquid in a skillet over medium heat. Cover and warm for 5 minutes. You can also use the microwave, but the texture is better from the stovetop.
For longer storage, freeze the shredded meat in freezer bags. Squeeze out excess air. It will keep for 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I Cook A Frozen Roast In The Instant Pot?
Yes, but you need to adjust the time. Add 20-30 minutes to the cooking time. Do not sear a frozen roast. Just place it directly in the pot with the liquid. The texture will be slightly less tender than a thawed roast.
Why Is My Roast Tough After Pressure Cooking?
This usually means it was undercooked or you used a quick release. Tough meat needs more time to break down connective tissue. Try cooking for an additional 10-15 minutes. Also, always use natural release for at least 15 minutes.
Can I Use A Different Size Instant Pot?
Yes. The 6-quart is standard. For an 8-quart, you do not need to change the cooking time. Just ensure the roast fits without touching the sides. For a 3-quart, use a smaller roast, around 2 pounds, and reduce cooking time to 45 minutes.
How Do I Make Gravy From The Cooking Liquid?
After removing the roast and vegetables, switch the Instant Pot to Saute. Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Whisk into the simmering liquid. Cook for 2 minutes until thickened. Season with salt and pepper.
Can I Add Vegetables At The Same Time As The Roast?
It is not recommended. Vegetables cook faster than meat. If added at the start, they will become mushy. Cook the meat first, then add vegetables for a short pressure cook. This gives you perfectly tender meat and firm vegetables.
Final Thoughts On Instant Pot Roast
Learning how to cook roast in instant pot opens up a world of quick, comforting meals. The method is forgiving once you understand the basics. Searing, proper liquid, and natural release are the three pillars of success.
Do not be afraid to experiment with seasonings and vegetables. The Instant Pot handles most combinations well. Your family will love the deep, rich flavor that comes from pressure cooking.
One last tip: let the roast rest before serving. It makes a noticable difference in texture. Slice against the grain for the most tender bites. Enjoy your perfectly cooked roast with minimal effort and maximum flavor.