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
Instant Pot 5-Ingredient Pot Roast Dinner
- Prep Time: 10 minutes
- Cook Time: 65 minutes (plus time to come to pressure and time to release pressure)
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
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.
- Method: Instant Pot
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This recipe was very written and easy to follow. I used a 2# frozen roast and cooked it for 70 minutes. The only change that I made was to use one packet of Lipton Dry Onion Soup mix in lieu of the Better Than Better Bouillon Beef. My family was impressed and pleased with the gravy. I will make this again! Thank you.
Sounds awesome! Thank you Debbie for the 5 stars.
Added onion, garlic, rutabaga; omitted steak seasoning, sprinkled with salt & pepper instead. was delicious!
Awesome! Thanks for the 5 stars!
Cathy Williams says
Our last meal of 2021! Found a small, thin cut chuck roast that was only a pound (perfect for hubby & me). Cut the cooking time back to 50 minutes and it was perfect! So easy and delicious.
Thanks so much for sharing your experience! Thanks for coming back to rate it and give it 5 stars!
Kaycie G Jones says
This was so simple to follow, and made my very first instant pot recipe a success!
Now, because I got mine for Christmas and all the stores were closed, I did have to alter a bit. I had zero broth or bullion on hand, so instead I did 1 1/2 cup beer, with 1/4 cup of soy sauce. When I opened it to add the veggies, I did a 1/8 cup of honey and rubbed it all over the roast before adding it back in (to lessen the sodiumin of the soy sauce and help tenderizethe meat).
Followed all other directions to a T, and it was surprisingly tasty! Even the gravy was good.
Thanks so much for sharing it. I can’t wait to try it with all the proper ingredients lol.
Good work on using your IP for the first time!!! I’m so glad it worked well for you.
First pot roast I ever made. Followed the directions exactly. It was tender with incredible flavor. Thank you so much for the recipe. I will definitely make again.
Good work Sue!!!
This was my first meal done in my instant pot, it came out delicious! Can’t wait to try more.
GOOD WORK MARIE!!!!
Brenda Rintoul says
Cooked a frozen 3 lb moose roast for 60 minutes. Was pretty red in the middle, and not as tender as,I would have thought. Will try again and hopefully have better results.
Maybe go up to 90 minutes with a full natural pressure release. I’m not familiar with moose but I bet it needs more time
Kai Frykman says
How would you adjust the timing for 1 lb roast. Thanks
I’d do a 50 minute pressure cooking time
OMG, excellent for frozen chuck roast ! Took out the roast and cut it up in bite size pieces and made one of the best stews of my life (and I’ve been cooking stew for over 30 years), will definitely be using this recipe again! Looking forward to more great recipes!!!
So glad to hear it Casey 😊
Amy McCormick says
Did you cook it longer because it was frozen? Also o don’t have a trivet will it still be ok with the frozen roast resting on the bottom?
Collene Waltz-Johnson says
Cooked it for about an hour, it had already started thawing but it was still hard frozen about half an inch in. I don’t think I’d want to try it without something keeping it off the bottom….maybe if you have a smallish baking rack, just a little bit of space is all it needs I think. We had a 2 cup bowl of leftovers, it’s always better when it’s reheated!
Deborah Kidd says
Balled up pieces of aluminum foil works in place of a trivet. 🙂
Addie Calvitt says
This recipe is fabulous! I made it tonight to rave reviews from my family!
Greetings to you! Do you know if a tri-tip roast can be substituted in this dish? Thank you.
I am not familiar with cooking a tri tip roast in the IP. This recipe calls for cooking a thawed, browned tri tip for 30 minutes: https://savorthebest.com/instant-pot-tri-tip-and-vegetables/
So if I were to guess I would cook a frozen tri tip for 45-50 minutes with a full Natural pressure release.
Frank Favorito says
I’ve done this dozens of times. I use an 8qt because I feed a lot of people. One tip, add a little cooking oil on top. Any braise can dry out the meat. It will be fall apart tender but can still taste dry. If you want more flavor, put a carrot, a celery stalk, half a medium onion and a tablespoon of garlic in a blender. Add your broth of choice (beef, chicken, vegetable) and puree. Season with either steak seasoning or just add paprika, chilli powder, and salt and pepper to taste. Want more spice? Blend in jalapenos or a little cayenne. Pour half in the bottom and half over the roast. Doesn’t matter if it’s frozen. Cook on high pressure for 45 to 60 min. Release pressure and remove the roast. Cut in half or quarters and return to pot. Add potatoes and carrots and onions and celery and whatever else. Even mushrooms will work, although a quick cook in a pan of butter helps them a lot. Cook another 10 min, quick release and ring the dinner bell.
You just brought this to a whole new level! I want to come to dinner at your place!
Kathy Landrey says
Might be a dumb question, but can I use chicken broth instead. I never keep beef broth around.
Sure thing! Should be tasty.
My roast turned out great! Thanks for the tips on how to make the roast turn out so tender!
We’ve been in quarantine for over two months and are having fun cleaning out the freezer. Four years ago we bought half of an organic grass-fed cow that we shared, but we still had lots of delicious meat for us. Yesterday we found a “roast beef” which looked like a thick round steak, and I used it for this recipe. I started it as directed for a four-pound roast, 90 minutes. Then I sat down to read the comments, and found that since it had a bone, it should be longer. After 90 minutes I did a slow release under “keep warm” and then added carrots, celery, steak seasoning, onions, and garlic. Four more minutes under pressure, and then another slow release. I served it with leftover mashed potatoes and the gravy. Wow! Thank you so much for this recipe!
Wow the beef was still good after 4 years? That’s amazing! Glad that you liked the recipe 😊
This recipe is wonderful. However, I didn’t have beef broth so I substituted it with chicken broth and added a few tablespoons of lower sodium soy sauce to the chicken broth. Once adding the vegetables, I added 3 tablespoons of minced garlic, a full onion (2 inch thick slices), and 3 stems of celery cut in 2 inch pieces. I got stuck on the phone so the roast and vegetables sat until 31 minutes after pressure cooking and still had some crisp to them. Everything was amazing and the temperatures and timing were spot on. I’m a newbie to the instant pot but I love this and will definitely do it again. Definitely the most tender pot roast I’ve ever cooked.
So you cooked the veggies for another 4 mins and it was cooked? It’s so weird how 4 mins doesn’t seem enough but then I realize that’s why I bought the Instant pot 😂
Yum! So easy and great directions!!! I have a vineyard and make wine so I add wine to everything including this recipe. I substituted half the beef broth with Cabernet and the flavor was deep. Added an onion too because they’re delicious. Thanks and will look at your other recipes!
Wow! sounds like you had a great dinner Sonja!
I made this last night and it was delicious! Even my picky eater liked it. I started off with a bump in the road in making it as my 3.3lb. chuck roast would not fit in the InstantPot. So I ran it in the microwave on defrost for 1lb. That softened it enough so that with about 5 minutes of sawing I was able to cut it in half. Once that was out of the way it was smooth sailing. I put 2 cups of beef stock in the bottom on the pan. I sprinkled steak seasoning on both halves and set them on the trivet. I dropped a half of a large onion down the side of the beef. I ran it for 85 minutes on pressure and did a quick release and added 4 potatoes and a handful of baby carrots. Started it back up and ran for 8 more minutes on pressure. Did another quick release, removed the meat and veggies. Made a slurry of flour and water and using the saute function on medium heat poured the slurry in through a sieve. Whisked it for a few minutes and had a wonderful gravy. Did not need to add any seasonings because of the steak seasoning already in there. The beef was exactly the right level of tenderness and the gravy just topped it all off. I will cut my roasts in half before freezing them in the future. What an easy way to fix a roast right from the freezer. And it had a nice brown to it as if I had seared it before cooking. It’s hard to believe that anyone had less than a perfect outcome making this. Thanks for the great recipe!
Good idea on using the microwave! Glad it worked well for you 🙂
I, too, started with a frozen 4.0 lb chuck roast. However, I was able to get into our 6 quart pot standing diagonally and still close the lid. I cooked it this way and it was laying nice and flat on the trivet when I opened it to put in the vegetables. You may not need to cut in half unless you can’t close the lid on it.
Pattie Devlin says
Clearly a 5 star recipe! This was the best pot roast we ever had by far. We followed the recipe exactly but added a Lipton Onlon Soup fix to the beef broth in the beginning, and we had a beef roast seasoning from Penzey’s spices we used instead of the steak seasoning. It was melt in your mouth – and the flavor was thoughout. Did I mention this was a frozen pot roast with only a little thawing? Will be our go to recipe for pot roast from now on.
Nice Pattie! So glad to hear this!
Thank you for this recipe. I made it with the gravy and I didn’t peel the potatoes because I forgot. Loved it. So easy.
Awesome! I rarely peel my potatoes. more nutrition and easier 🙂
Robin B Summerlin says
I made this recipe and it turned out fantastic. I added celery and onions also simply because I didn’t want them to go to waste. Roasted garlic and herb was my steak rub of choice. Thank you for sharing this recipe. I look forward to trying more recipes.
Robin I like the sound of “Roasted garlic and herb”
Hi, I bought an 8qt IP on sale yesterday and have moose I want to try for this recipe for the first go and looking for advice/encouragement to stave off first time jitters, lol! My question is, being I bought the biggest size, will more liquid need to be added? Is my pot too big? Concerned about cooking time too. But maybe should just go for it. Thanks
Just go for it Mae! I have no idea how moose will work! Is it leaner? I would do 2 cups of liquid instead of 1 3/4 cups.
I’ve done a moose roast in the instant pot recently and was the most tender moose roast I’ve ever had…. definitely go for it
Thanks for sharing your experience!
I’ve done a moose roast in my 8 quart and it was the most tender moose roast I have ever had. I have read on most sites when using an 8 quart ip you should up the liquid to 2 cups so thats what I always do.
So delicious! Made this tonight for dinner and substituted chicken broth for beef (we didn’t have any on hand) and it turned out beautifully! I also added some garlic when we added in the potatoes and carrots which boosted the flavor even more! One of the best pot roast recipes I’ve ever had!
Nice Emily! Thanks for sharing your experience 🙂
Oh glad to hear about the chicken broth, wanted to try this tonight but that’s all I have on hand too! Perfect it’s going in now then!!
We had this for dinner tonight, and everyone loved it. Thanks for a great recipe–I will be making this again!
Glad you liked it Verna!!
We had it tonight. Turned out perfect. Cooked it frozen. The meat is just falling apart.
Glad to hear this Jerry!
New to IP! My normal roast recipe calls for 1/2 cup apple juice, 2 cans cream of chicken soup and 2 pkg dry onion soup! Can I use my recipe or does it need more liquid? I usually cook rump roast but am open to anything? Just curious! Thanks for all your lessons!
Hi Laura, I would use at least 1 cup of liquid. Make sure that you dump the chicken soup on top of the roast and not the bottom of the Instant Pot. It might burn if the soup gets on the bottom. I would use the same cooking times as stated in this recipe. Good luck!
This is now my go-to recipe for pot roast. When I first tried it, I couldn’t believe that it would cook so quickly from frozen. I’ve told many people about it because I was amazed that it was so tender and delicious after such a short time.
Yay! How fun to hear this. I’m so glad you liked it.
Found this by trying to see if I could cook my roast frozen. What a wonderful meal!!! The whole family loved it. Can’t wait to try more instant pot recipes. Thanks
Jessica Shank says
Absolutely amazing! I will be making this again!
Good to hear, thanks Jessica!
Came out great.
Absolutely delicious! This FROZEN chuck roast that I used, was done to perfection in less than two hours! For the thickening part I used Arrowroot starch/flour. This will be a staple dish in my house 🙂
Hi Felicia, I’m so glad you liked it and that it worked out for you! I love the fact that you can cook frozen meats in the Instant Pot.
I’m new to IP cooking and my 3.2 lb frozen pork roast was absolutely fall apart delicious at 95 min! Your directions and ingredients were easy to follow! My family loved it!! Thank you! This is definitely a keeper!
Nice! So happy to hear this 🙂
Made tonight for my 2nd IP recipe. We, and our company absolutely loved it! Only change was adding celery. And increasing the time to fully cook the veggies to 10 min. So delicious! TY for sharing!!!
So glad you enjoyed it Buffy!
linda l jakoubek says
enjoyed the recipe just now doing it and all the comments thankyou
Glad you liked it!
Can I use pork butt for this recipe?
I personally haven’t tried that but I bet you could!
My store didn’t have a chuck roast, so bought a rump roast. It was a bit tough, but still good. I added chopped onions, a bay leaf, 2 cloves of crushed garlic and some fresh thyme leaves in with the potatoes and carrots. It had excellent flavor.
I don’t know what I would do without your IP recipes! This one is no exception! The roast (fresh meat) and vegetables turned out amazing!! The meat was so tender and it was approved by my picky family ( twin college students back in town and dad). Thank you, thank you!
YAY!!! Those twins! come one you can’t be picky 🙂
Anu Shukla says
we love your skills,
Dianne Monaghan says
Karen: I don’t have steak seasoning. What do you recommend I use to mimic premixed seasoning?
Looking forward to making a chuck roast for the very first time. Your recipe sounds delicious!
I’d make a homemade steak seasoning. This recipe looks good: https://heygrillhey.com/steak-seasoning/
I always find that the best results are based on using the right ingredients. Thanks in advance for your help.
This was my first time using my new IP. The roast didn’t turn out quite as expected, but it was thoroughly cooked.
I started with a 2.15 lb frozen roast, followed the directions and set it to go. It seemed to take forever to pressurize, then It beeped and I assumed it was fine. (I didn’t actually check it) I went into the kitchen an hour later to prepare the veggies to find the word “burn” on my IP display and there was no pressure in the IP at all.
I opened the lid to find the roast cooked, but all the broth burned to the bottom. There was no liquid left at all inside. Since this was the first time I have used the IP, I have no idea what went wrong.
The roast was cooked and a little tougher than it might have been, but I just sliced it up and served it over rice and it was fine.
The first time I made this was one of my first times using the IP. I accidentally left it on Vent instead of Seal. Didn’t pressurize until I discovered my mistake. All the liquid burned up, roast turned out really well.
I have made this recipe a half dozen times since. It has turned out perfectly every time. Delicious!
I’ve been using Kansas City Steak Company Seasoning.
Oh shoot! that does happen sometimes.
Anu Shukla says
Love your skills,
keep sharing things like this.
Now for the recipe it says 1 3/4 cup of broth…this may be a stupid question but is that 1 and 3/4 or just 3/4.
1 and 3/4 (so almost 2)
Jen C says
This was my first instapot meal! Very easy to follow and super delicious. I opted for more broth and kind of did my own amounts of potatoes/carrots but it was delicious! I used a 2.29 lb chuck roast, frozen!
I am definitely going to try some more of your recipes! Thank you!
glad it worked!
This was great! I had 3.5lb completely frozen roast and cooked for 90 minutes and my family raved about it!
So great to hear!!
Oh man! Just made this recipe and the smell is permeating the whole house. Can’t wait for dinner tonight!
Doesnt quick releasing it to put the veggies in dry it out though?
Scott Petrovits says
The additional pressure cooking time for the veggies, and subsequent natural release, seems to fix this. My roast was not dry at all.
I also added several crushed garlic cloves, a couple sprigs of fresh thyme, and a couple bay leaves. Delicious!
Hi there. I was wondering if I used frozen veggies…a Normandy blend (broccoli, cauliflower, yellow & orange carrots), what would I cook the veggies at after adding to pot? Also I’m using a 4lb roast, so should I double the seasoning? I’m using organic no salt seasoning from Costco.
By the way I’m loving your recipes for my new pressure cooker! Thanks!!
I feel like frozen veggies are blanched and would need less time. Just add a minute of pressure cook time.
I had a 3.5 lb roast. I set it for 90 minutes, did a 20 minute NR, added veggies, cooked for 4 more minutes, then got distracted and ended up doing NR for about an hour (LOL). Nonetheless, it was absolutely PERFECT! Thank you!
Haha! that happens to me a lot!
I cooked a 5 lb Chuck roast with bone in it from frozen I had to cut it in half so it would fit in 6 quart lux I mixed a pack of beef stew seasoning and 2 cups of water and used rack cooked for 1 hour on manual high pressure the roast was tender and moist and flavorful I then put 4 large potatoes peeled and cut in chunks and 8 ounces raw baby carrots cooked again 8 minutes perfect so good thanks for recipe!!
I don’t have a the trivet for my Instant Pot and my roast is frozen. Should I not put it in without the trivet?
you can put it in, it will still be great.
The booklet for my IP says it needs at least 18 ounces of fluid for pressure cooking. Won’t it burn with just 1 3/4 cups of broth?
You can add more if you prefer. The meat puts off lots of liquid too so that helps the pot come to pressure.
I’m doing a chuck roast which weighs slightly over 2 lbs and was FROZEN SOLID. After the first 70 minutes the meat was very tender and ready to eat. Added all of the vegetables (I cut up a large onion too) and let it sit in instant pot for 20 minutes after the final pressure cooking of 7 minutes (I added a lot more vegetables than what the recipe called for so I did 7 minutes instead of 4 which the recipe calls for) and the roast was absolutely amazing. This recipe rocks!!
Nice! So glad you liked it 🙂
Why is ip better than roasting in oven? Doesnt electricity also cost more than using natural gas?
Alex – the idea is that you can cook a delicious pot roast in half the time. Nobody said it was better or worse. Are you trolling for an argument?
Forgot to do the stars!
My (frozen) rump roast was not done after 90 minutes, but I have no idea how big it is. We raise cattle and the locker does not list the weight when they package up the meat. I put it in for 15 more minutes. I hope that works so my husband can eat before he goes to work! I’m going to use Greek seasoning–the only kind we have. (In our opinion, if your steak needs seasoning, it’s not a good steak!) I’m giving the recipe 5 stars because of the easy-to-follow directions–it’s only my 2nd time using an Instant pot!
Wow I’m surprised it wasn’t done! It must have been a big hunk of meat. I hope it turned out for you.
Same issue here. Didn’t weigh it before cooking. Going to leave it in for 15 more minutes and see. I’m guessing it just needs to be in longer because it is a rather large hunk of meat.
Mia Real says
I am wanting to slow cook a frozen roast in my IP, How long do I cook it for??
Cook it on the highest slow cooker setting for 8-10 hours.
Just wondering, does it take more/less time to cook certain beef roasts than others? I have a 2.33 pound boneless beef sirloin tip roast. Would I follow the time listed in your recipe?
I have tried several of your soup recipes and haven’t been disappointed with any of them.
I am really unsure about this. I haven’t used a sirloin tip roast before in the instant or the slow cooker. This recipe: https://homepressurecooking.com/make-sirloin-tip-roast-instant-pot/
calls for a 50 minute time. If your roast is frozen I’d add 15 minutes to that time.
I’ve always cooked my pot roast in a cast iron pot on the stove with a can of beer. Can I sub the beef broth for the beer?
Hi, our frozen roast came out dry, using our ninja foodi. We cooked it on HI pressure, 70min. The ninja cooks at a higher pressure.
General question: would it be more tender if we cooked it 1. longer, 2. Slower (Low)
General time adjustment fur cooking frozen vs thawed meat??
Is there some general knowledge that will help me with cooking meats, both frozen and unfrozen?
Ninja Co is worthless for answering questions
I think it would have been dairy if i bought an Insta pot..
Ninja hasn’t even addressed my question of converting from a pressure Cooke cooking 1400 vs 1000 (most recipes based on)
A big thank you!!
Hi there, what size was the roast? What kind of roast was it?
Just made this tonight and it was utter perfection, the best roast beef I have ever made, in any device! I did 90 minutes for a roast that was 2.8 lbs (frozen). It was PERFECT, fall apart tender. I never thought about using Montreal Steak seasoning on a roast, but i really like it – exactly right amount of seasoning and made yummy gravy. I did allow a 10 minute natural release each time (no quick release at all because I’ve heard it dries out meat) and I used baby carrots and baby potatoes. Highly recommend!
Hi, when you said “natural release” means you don’t turn the bottom to evacuate?
You just let the pot sit there and do nothing until the pressure comes down on its own.
This was very good. I had a 2 lb. roast which I cooked for 70min. Will definitely make it again.
I have a manual button but I am not finding a high pressure setting. I recieved this instant pot for Christmas. I have a 6 quart IP-LUX model. Any input would be greatly appreciated
The lux model doesn’t have the ability to switch pressure from high to low. The default is high so you should be fine!
R. LEE says
Tried this recipe, frozen roast high for 1 hour. The instant pot put up the message burn…tried again for the remaining time…burn. all of my liquid, measured as the recipe calls for was gone.
Maybe less time for the roast next time.
Wow really? That surprises me. What type of pressure cooker were you using?
Did you use the trivet first to cook the roast?
It is 100% not true that the cooking time does not need to be increased for frozen roast. You will waste a lot of time if you believe this. I have made the mistake now 3 times of believing these people who post these recipes who claim that you do not need to increase time and all you have to do it let the steam release naturally. Unless you want tough meat, you must increase the time by 20-30 minutes. A partially frozen 4.5 pound roast at 90 minutes, natural release was as hard as a rock. Had to put it back on for another 20 minutes. This is not the only page who give you bad advice. I don’t think anyone actually tests what they say or they need to reveal whatever their variables are that are allowing them to actually cook a roast to a “fall apart” state at these times.
Margaux S Milchen says
I roasted a pound-and-a-half roast at 60 minutes and it was from Frozen and it was perfect.
I tried this recipe followed the instructions to a tee and my roast was completely raw. 2lb roast at 70 minutes from frozen did not work at all I’m disappointed.
I just finished cooking a frozen 3.4lb roast for 80 mins and followed all other steps in this recipe and the meat was very slightly less than fall apart and was easy to pick apart with a fork.
Just cooked 3.5 chuck roast for 80 minutes starting from FROZEN SOLID. And its freakin perfect!
Lacey Parsadmehr says
I found out last minute that some family was coming over, and took a chuck roast out of the freezer, followed the directions perfectly and this turned out amazing!! This was better than being in the crockpot all day, i will just start freezing all my roasts now because this was amazing
So happy to hear Lacey! Thanks 🙂
Delicious, I made my pot roast from frozen, I need to cook it longer, but I adjust. And would definitely make again, husband and I both enjoyed.
So happy to hear this Ellen!
Ricki Nichols says
My roast came out amazing! I followed the basic cooking instructions. The potatoes were soft enough to make VERY creamy mashed potatoes. The roast was extremely tender and not dry. Loved it! Thank you!
Patricia Bobo says
I used a 2.5lb, partially thawed pork loin and set my IP on “Manual” for 75 minutes. I put the loin on the trivet because it was still a little frozen. I followed the directions to a T but the loin came out tough and dry. I will definitely be reducing the cook time next time. I still gave three stars because the flavor of everything was good and the gravy was good as well. I just think the cook time needs to be adjusted.
A pork loin has very little fat, and would not cook the same as a beef chuck roast which is what this recipe is for. I think it’s unfair to the author of the recipe to rate a recipe 3 stars when you didn’t follow the recipe.
While I agree that it’s unfair to rate a recipe that you didn’t follow, I have to wonder what kind of pork we’re talking about here. A pork *tenderloin* has very little fat, that’s true, but a pork *loin* roast has more than enough fat to cook well in an Instant Pot. That said, I’ve never cooked one from frozen, but I’ve cooked a couple in my new IP Ultra and they were delightfully tender.
This is only my second time using the Instant Pot. I had a roast i needed to use this weekend but it was frozen so searched for instructions. Found yours and followed the Instant Pot directions as best i could figure out for mine. (No “manual” button.)
I just opened it to put the veggies in and took a little taste of the falling-apart meat. 🙂 Very happy! I am now waiting the 10+ minutes before releasing the pressure and it will be done just in time for our dinner.
NICE!!! So happy you found this recipe.
Mary ann says
I have never been on your website before but I love reading all of the comments and replies. I’m not really good with the internet I’m just learning so when I make these comments or questions you say can I ask anything when I go on to your website just thought I’d ask thank you you sounded like you were just talking to a friend to help you out I thought that was really nice haven’t tried this recipe out I sure will.
Thanks Mary Ann!!! Good to have you here.
Was your roast boneless? Any idea on how much to increase time by for a roast with a bone? I have a 4 lb bone-in frozen roast.
It was a boneless roast that I used. I’d increase the time by 10 minutes.
Made this recipe tonight and it was perfect! So flavorful and the meat was cooked perfectly! Thank you!
Delish. From frozen to on table in less than 2 hours. My kids loved it.
RITA DAWSON says
This recipe is definitely a winner. I cooked a frozen 2.5 lb chuck roast and followed the recipe exactly as written. The cook time and seasoning was just right for us. Finally a recipe that all 3 of us really enjoyed. I’ve already called my daughter and told her how good it was. I emailed her the Web page so she can make it too.
Thank you for this scrumptious and easy recipe. It will be my “GO TO” recipe for roast in the Instant Pot. ♥♥
Rita, this is so great to hear! Thanks for sharing 🙂
Just made it and I will be making it again! Thanks for sharing. I cooked my 2.3 pd roast for 60 minutes, check it and it was rare, so I cooked again 20 more minutes before adding the vegetable. I should have stuck to your recipe has I found it a bit too cooked, (my fault!) . The gravy is very very good. Thank you!
Have to give props. Just got my new Instant Pot this week (Amazon Prime Day), had a frozen chuck roast, looked up a recipe to be the first using my new toy and yours looked the best. I (and family) were skeptical at first but…
WOW it exceeded expectations. Super tender and flavorful. Only things I changed, bumped up time to 1 hour 15 min. Didn’t have veggies, but added some dried apricots and prunes (I like a little sweet with savory) for that step. Then for gravy, after removing meat (but leaving in fruit) I added the cornstarch slurry, a can of golden mushroom soup, and a packet of french onion soup (and plenty of black pepper).
Served with garlic mashed potatoes. This will not be the last time. Thanks a bunch!
Congrats on the new IP! So fun!
Should we have hit the meat button first? Our roast was so tough and dry and was a good one. 🙁 Everything else was great.
Oh no! Sad day. I use manual/pressure cook button. What kind of roast?
I’ve been really afraid to use my Instant Pot since I made terrible chicken mush in an attempt to make soup.
This recipe really made me want to try, since I had a frozen roast. I used a pork roast on accident (I don’t make it often), and used a slurry of butter and flour because I was totally out of cornstarch. I hate when people have to make a ton of substitutions and they’re like “… And it was horrible!!!” Those people should have their keyboards taken away.
Anyhow, not only did this work amazingly, but my son, who won’t eat roast, DEVOURED it. Your instructions were great and easy to follow, and the meat totally fell apart (and tasted great with the gravy)! My husband had two helpings.
I’ve never made a successful roast before (as you may have been able to gather from the pork vs beef thing), but it was incredible! I’m definitely trying out more if your recipes!!! Thank you for making sense of my Instant Pot!!!! It seems easier to use now that I’ve made something!!!
HOORAY!!!!! This is great news, Jeri.
Karen, this recipe gets to christen our brand new Instant Pot Lux60 3v! Will post to tell how our ‘straight from freezer’ sirloin roast turns out with its veg friends. Mouths have been watering here in eager anticipation.😁
How do you add the veggies for 5 minutes? Once you open to put them in it has to come to pressure again, no? what am I missing? Thanks!
yes, it has to come to pressure again.
What store bought steak seasoning would you suggest? I always find that the best results are based on using the right ingredients. Thanks in advance for your help.
Hi Rose, I used Montreal Steak seasoning https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-montreal-steak-seasoning
I followed the recipe as written. The chuck roast was almost 3 lbs, it had been defrosted and I used Montreal Steak Seasoning. From start to finish it took approximately 2 hours, which is substantialy less than the time it takes in a crockpot. The roast was tender and flavorful. My husband loved it. I definitely would make this recipe again.
Thanks Rose, so glad you liked it!
Holly Hall says
If I don’t have a trivet, do I season the roast with half the seasonings, cook it and then put the veggies in with the other half of seasonings for 5 min?
That would work. If your roast is frozen I like to get it off the bottom of the instant pot. Try using canning rings.
I don’t have a trivet either. trying this out tonight with canning rings. Thanks for the suggestion!
Okay good luck!
In the middle of making this now. My roast was frozen, barely over 3 lbs, and 5,780 ft elevation.
After the hour, (I used the meat/stew setting) the roast is not ready. There was visible pink at the top. I added another 45 minutes with manual setting. I like roast to be fall apart tender. We will see how this goes.
hope it worked well for you! You are at a high elevation!!
At 9pm I decided I was craving roast. I used a 1.5 lb frozen solid tri tip roast. I set 60 min and by 10:30pm I was eating a tender falling apart roast! It was delicious! My teenage daughter and husband came to investigate and both had 2nd dinner with me!
Good to know you can make tri tip in the instant pot!!
Can I use chicken broth instead of beef broth? I only have chicken broth on hand. Also, can I use A1 seasoning for “steak seasoning”? That’s all I have too.
You could definitely try it out. Maybe instead of the A1 use a homemade steak seasoning of paprika, pepper, salt, garlic powder, onion powder, coriander, dill and red pepper flakes.
My instant pot does not have a button that says “manual” I’m wondering if that’s because mine is newer? So am I supposed to push the button that says pressure cooker ?
I found the answe to my own question 🙂 the new instant pots “pressure cook” button instead of “manual”
Oh great! I wish they would keep it the same. It makes it hard to write recipes since the buttons on everyone’s cooker says something different!
Dani Bastian says
Thanks for posting this. I always assumed I just needed to push ‘meat’ for anything meat related. Now I know to hit ‘Pressure Cook’ instead. Very helpful! Thank you!
Hi Dani, I hardly use any button besides the “manual” button!
I’m def going to try this. My only question is…..I have a 3 qt IP, so I’m assuming to cut all of these great recipes in 1/2, but the cooking time is the same right?
PLEASE correct me if I’m wrong! lol
You are right Mary!
Gena Calhoun says
Trying this recipe now. I couldn’t find the “manual” option so I used the Meat setting. Is this ok? Only 10 mins left and I noticed a comment saying that Pressure Cook was the same as manual so I changed it to manual for the last 10 minutes. Can you tell me what the difference is between Meat and Pressure Cook? Cooking frozen 4.3 lb roast for 95 minutes. Do you think that is enough time?
yes I think that is enough time. The manual button is also called pressure cook button sometimes. The meat button will work very similar to manual button…so no worries!
Does the cooking time change if the roast is thawed?
Nope, keep the time the same.
First off, this recipe is absolutely delicious, even the gravy. We love it. But one big confusion is the cooking time. I’ve made it twice (from frozen) and both times it needed a lot more than 60 minutes for the roast to cook. I checked the temp both times at 1 hour and each time the center of the roast was only a few degrees above freezing! So thawed but no where near cooked. The first time I put it in another 30 minutes and it was cooked. I was convinced I did something wrong which is why when I made it again tonight (for company) I tried 60 minutes. Sure enough I needed to add more time. I did 20 minutes extra and it was enough, then the extra 5 for the veggie. So all told, with having to bring up to pressure and release 3 times, the meal took hours and my poor company didn’t eat until 8 when I had planned to eat for 6:30!
Interestingly, both my attempts were in two different pressure cookers! The first was the Power Pressure XL ( the as seen on TV one). I returned it after this meal cuz I thought it had a fault and I bought the Instant Pot! Lol! But both performed identically!
Any advice? I think I’ll thaw it from now on but I sure love the idea of frozen. The first time my roast was 3lbs exactly. The second time I forgot to weigh it, but it wouldn’t have been far off that mark. Perhaps it was 4lbs at most.
Wow! This is a great question that I don’t know the answer to. It’s so weird because my roast was totally cooked. I’m not sure what the difference would be. Did you use the trivet??
Your recipe says to, “Season it (the meat) with half of the steak seasoning.” Where does the other half go?
As to Tara’s comment – your recipe calls for a 2-3 lb. chuck roast. I’m betting her roast was closer to 3 lbs. than 2 – hence the additional cook time. I’m either going to check with a meat thermometer or just go ahead and add 20 minutes.
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.
Good point on Tara’s comment 🙂
I did a frozen 3pd roast for 90 mins…it was perfect…so pleased with the IP for sure..
Fat guy says
What is your elevation where you live? The way I understand it is that it takes like 15 to 20 percent more time if you’re up at 3 to 5 thousand feet. This could be wrong but thats what I understand… I’m at a little over 4000 feet here. I’m just starting so I don’t have much experience to speak from.
Carole Westby says
I had the same experience. LOVE making a roast from frozen cuz half the time I don’t remember to take it out the night before. I cooked it according to recipe- it was done but not fall apart tender like when I’ve used the crockpot on low for 8 hours- SO next time I’m going to do it for 2 hours ( if I can + that much time on manual?) and the potatoes and carrots were a bit crunchy after 6 minutes so I’ll do them for 10 I think.
I know my instant pot ( pressure cooker) only goes up to 99 minutes.