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Top view of Instant Pot Pot Roast with shredded meat, celery, carrots and turnips.

Instant Pot Pot Roast

This Instant Pot Pot Roast cooks up tender, juicy and full of flavor with hearty vegetables covered in a delicious gravy. Everything comes together easily in the pressure cooker, and is the ideal one pot dish the whole family will love.

Course Main Course
Cuisine American
Keyword best beef recipes, best pot roast recipe, comfort food recipes, easy crockpot dinners, easy pot roast recipe, Instant Pot beef recipe, instant pot pot roast, keto dinner recipe, keto pot roast recipe, paleo dinner recipe, pot roast, pot roast recipe, whole30 pot roast recipe
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
  • Instant Pot I use a 6 Quart DUO Plus

Instructions

  1. Season the roast with salt, black pepper, garlic powder and Italian seasoning. Allow the roast to rest for about 30 minutes.
  2. Meanwhile, prepare your vegetables as necessary: peel, brush, wash, chop etc.
  3. 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.
  4. Toss in the chopped onions and mushrooms and allow them to cook for 1-2 minutes until fragrant.
  5. Add the tomato paste & Worcestershire sauce.

  6. Pour in the broth and cover with lid. Turn the valve to SEALING and press the PRESSURE COOK on high setting.
  7. Set the timer to 60 minutes.
  8. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time begins counting down.
  9. When the cook time is up, allow the pressure to release naturally for 10 minutes and then do a quick release.
  10. 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.
  11. Turn the valve to SEAL again and press the PRESSURE COOK once more on high setting for 2 minutes.
  12. When the cook time is over, allow the pressure to release naturally again for 10 minutes and then do a quick release.
  13. 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.

Recipe Notes

Please note that I use the Instant Pot 6 Quart DUO Plus and the cook times are accurate for this model.

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.