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  • Writer's pictureJenn Clayton

Instant Pot Pot Roast

Comfort food to the max!! This is such a YUMMY recipe and SO easy!

The PERFECT busy weeknight or weekend recipe! Set it and forget it! Amazing recipe!

Full recipe in video below!


  • 2-3 pound Beef Pot Roast

  • 1 teaspoon salt (more to taste – be generous)

  • ½ teaspoon black pepper (more to taste – be generous)

  • ½ teaspoon garlic salt (more or less to taste)

  • 2 cups beef broth divided

  • 1 pound baby carrots

  • 3 garlic cloves minced

  • 3 Tablespoons Worcestershire sauce

  • 2 Tablespoons balsamic vinegar

  • 1 Tablespoon soy sauce

  • 1 teaspoon dried thyme (more or less to taste)

  • 1 teaspoon dried rosemary leaves (more or less to taste)

  • Press the SAUTE button on your Instant Pot and allow it to heat up.

  • Spray the bottom of the Instant Pot with nonstick cooking spray.

  • Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.

  • Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.

  • Depending on the shape of your pot roast, you can sear the other sides if you choose. Press CANCEL button to turn off the saute feature.

  • Pour 1/2 cup beef broth into the bottom of the Instant Pot and with a wooden spatula, scrape the burnt brown bits off the bottom of the pot (this is called "deglazing" and will keep you from getting the burn notice when it cooks).

  • Add the carrots and spread all around the roast.

  • Add garlic on top of roast and vegetables.

  • Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.

  • Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.

  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 80 minutes (or 20 minutes per pound, depending on the size of your roast).

  • When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).

  • Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).

6 Servings:

310 Calories

Recipe inspiration from

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