Instant Pot 5-Ingredient Pot Roast Dinner–a chuck roast is cooked until moist and tender in an hour in your Instant Pot (mine was frozen!) along with seasoned vegetables. The meal is finished off with homemade gravy.
Instant Pot 5-Ingredient Pot Roast Dinner
This is one of those meals that just brings me back to Sunday dinner at Mom’s or Grandma’s house. The roast, potatoes and carrots all on my plate and then I cover them with a ladle-full of gravy.
My version is so so so easy because we use the Instant Pot and only 5 ingredients. And guess what else? I didn’t even thaw my roast. It was totally frozen. For people like me that NEVER remember to thaw meats the Instant Pot can be a lifesaver.
Because the meat takes a lot longer to cook than the vegetables I put it in the Instant Pot first. I let it cook for an hour and then I add it in the vegetables for a quick 5 minutes. This ensures that the veggies aren’t overcooked and mushy. Yes this is a little bit annoying but trust me you do not want your potatoes and carrots in there for an hour. They’d be like baby food.
Try these other Instant Pot beef recipes…
Instant Pot Beef Stroganoff
Instant Pot French Onion French Dip Sandwiches
Instant Pot 3 Packet Roast
Instant Pot Beef Gyros
Pressure Cooker Beef Curry from Pressure Cooking Today
Butternut Squash Beef Stew from Foodie Crush
What Pressure Cooker Did You Use?
For this Instant Pot 5-Ingredient Pot Roast Dinner I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
A chuck roast is cooked until moist and tender in an hour in your Instant Pot (mine was frozen!) along with seasoned vegetables. The meal is finished off with homemade gravy
- 1 3/4 cup beef broth (or 1 3/4 cup water plus 1 3/4 tsp Better than Bouillon Beef Base)
- 2–3 pounds of beef chuck roast (frozen or thawed)
- 4–5 medium russet potatoes, peeled and quartered
- 4 carrots, peeled and sliced (or you can use about 20 baby carrots)
- 1 Tbsp steak seasoning
- Optional: cornstarch and water for thickening the gravy
- Pour the broth into the bottom of your Instant Pot. If your roast is frozen, place the trivet in the bottom of the Instant Pot and then place the roast on top of the trivet. If your roast is thawed, you can place it directly in the bottom of the Instant Pot in the broth.
- Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button (high pressure) to 70 minutes for a 2 pound roast and 80 minutes for a 3 pound roast (add 10 minutes for each additional pound of roast). While the meat is cooking, prepare the vegetables. When the timer beeps perform a quick release, moving the valve from “sealing” to “venting.”
- Open the lid and remove the trivet. Place the meat in the bottom of the Instant Pot. Season it with half of the steak seasoning. Add in the potatoes and carrots and season them with the rest of the steak seasoning. Cover the pot and secure the lid. Make sure valve is on “sealing.” Cook on manual (high pressure) for another 4 minutes. Let the pot sit for at least 10 minutes (up to 20 minutes for ultimate roast tenderness) after the timer beeps before releasing the pressure. Release the pressure by moving the valve to “venting.”
- Scoop the vegetables and arrange on the sides of a platter. Slice or shred the meat and place on the middle of the platter. Salt and pepper to taste.
- Prepare the gravy by using the liquid left in the Instant Pot. Turn the Instant Pot to “saute.” Mix 2 Tbsp cornstarch and 2 Tbsp water in a small bowl and then stir the cornstarch slurry into the Instant Pot. Whisk the mixture until it’s smooth. Continue whisking until the gravy is thickened. Serve gravy with the roast, potatoes and carrots.
I used my 6 quart Instant Pot for this recipe.
- Method: Instant Pot
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