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The Top View of an Instant Pot Filled with Shredded Meat, Celery, Carrots and Turnips.

Instant Pot Pot Roast

This easy Instant Pot Pot Roast is a tender, juicy and flavorful dish with hearty beef and vegetables covered in a delicious gravy. Everything comes together with just one pot in the pressure cooker!

Course Dinner
Cuisine American
Keyword best pot roast recipe, chuck roast, easy healthy dinners, easy instant pot pot roast, healthy dinner ideas for family, instant pot pot roast, instant pot roast beef
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 345 kcal
Author Kelly

Ingredients

  • 3 pound boneless beef chuck roast
  • 1 teaspoon Himalayan sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon avocado oil or ghee
  • 1 small onion chopped
  • 1/2 cup sliced mushrooms
  • 1 tablespoon tomato paste
  • 1 teaspoon keto compliant Worcestershire sauce , or compliant fish sauce like Red Boat
  • 2 teaspoons coconut aminos , (or low sodium soy sauce)
  • 2 cups beef broth or bone broth , (homemade or whole30 compliant)
  • 5-7 turnips , or baby potatoes if not low carb , cut into halves
  • 1 1/2 cups cauliflower florets , (leave out if preferred and now low carb)
  • 1/2 cup chopped celery
  • 1/3 cup zucchini rounds , (leave out if preferred and now low carb)
  • 1/4 cup sliced carrots , leave out if low carb or swap with orange bell pepper for color
  • 1 teaspoon xanthan gum , optional to thicken gravy (can also use a cornstarch slurry)
  • 2 sprigs fresh rosemary
  • fresh parsley for garnish

Instructions

SEASON

  1. Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
    A Seasoned Chuck Roast Sitting in an Instant Pot Bowl
  2. Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
    Chopped Mushrooms, Carrots, Celery and the Rest of the Pot Roast Veggies on a Cutting Board with a Knife

SEAR THE MEAT

  1. Turn on the Instant Pot and press the SAUTE button. Add the olive oil and once it gets hot, use tongs to gently lower the meat and allow it to sear and brown (undisturbed) for about 4 minutes on all sides.

    Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.

    Add the tomato paste & Worcestershire sauce.

    Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.

    Set the timer to 60 minutes.

    It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.

    A Seasoned Chuck Roast in the Bowl of an Instant Pot After it's Been Browned

ADD THE VEGETABLES

  1. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.

    Add the vegetables - we used radishes, celery, cauliflower, zucchini and bell peppers (if not low carb - you can add potatoes and carrots if desired) then cover with lid.

    Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.

    When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.

    The Bowl of an Instant Pot Containing Beef and Vegetables

SERVE

  1. Transfer the roast to a cutting board or a large platter. Use two forks to shred into chunks. Arrange vegetables around roast. Serve hot with gravy.
    Two Metal Forks Digging Into the Beef in an Instant Pot Roast

Recipe Notes

  • Please note that I use the Instant Pot 6 Quart DUO Plus and the cook times are accurate for this model.
  • To see if your roast is done, stick a fork into the pot roast and pull down. Check to see if the meat can be easily removed. If it shreds, then the roast is done. But if not, then stick it back in the Instant Pot or slow cooker and continue cooking.
Nutrition Facts
Instant Pot Pot Roast
Amount Per Serving (1 serving)
Calories 345 Calories from Fat 189
% Daily Value*
Fat 21g32%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.