This recipe for Pressure Cooker Pot Roast cannot get any easier…perfect for a busy mom! The Instant Pot is also perfect for a busy mom! Those super tender Instant Pot Ribs I made took 1 hour; that chili mac I made my kids took 10 minutes; this Whole Chicken took less than an hour, and this tender pot roast took an hour and a half. Perfect for when you forget to turn on the slow cooker. You can also cook meat from frozen! Seriously, the Instant Pot is my new BFF.
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So lets get to this pressure cooker pot roast, shall we. First things first is you want to brown your roast on both sides. Did I forget to tell you the Instant Pot has a sauté function? How cool is that! So to sauté your roast you just need to select the sauté button on the instant pot and add some fat to the pot. I like to use Avocado Oil. Get all sides nice and brown then hit Cancel. Remove the roast from the pot and add your beef both. You want to scrape any browned bits from the bottom of the pan or else the pot may have trouble coming to pressure.
Season your roast with the seasonings and then add your roast back to the pot and put the lid on it. Press the Manual button and set the time to 35 minutes. After the pot is brought up to pressure, the timer will start to count down. When the time is up, you want to let it release the pressure naturally. This takes about 15 minutes. After 15 minutes, you can release the rest of the pressure by flipping the knob.
If you want to use the juices to make a quick sauce, you can remove the pot roast, hit that sauté button again, and let your liquid come to a boil. Once reduced you can add a tsp of xanthan gum to thicken it up. I just recently started using xanthan gum to thicken sauces while keeping them low carb. I am definitely impressed! It is expensive at first but that bag will last you a very long time.
Serve up this delicious pressure cooker pot roast with some steamed broccolini or Microwave Cauliflower Rice.
You can have juicy and fall apart tender pot roast any day of the week with the help of an Instant Pot Pressure Cooker!
- 2 tabelspoons Avocado oil
- 1, 2-4 lb beef pot roast, cut into large chunks
- 1 cups beef broth
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Xanthum Gum (optional)
Using your electric pressure cooker and the HI sauté setting, brown the roast on both sides and remove from pan
- Add beef broth and scrape any browned bits from the bottom of the pot
Add the roast back to the pot and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
Lock the lid on the pot, press the "Meat" setting and adjust until the time reads 35 minutes.
When the time is up, let the pressure release naturally, about 15 minutes. If the pot hasn't released all of the pressure after 15 minutes, do a quick release to release the rest of the pressure.
Remove the roast from the pan and put the pot back on HI sauté. Bring to a boil
Sprinkle the xanthan gum on top and whisk to combine. Let simmer until thickened.
- Season with salt to taste
- You want to scrape any browned bits from the bottom of the Instant pot after you brown the meat or else the pot may have trouble coming to pressure.
⭐ Did you make this Pressure Cooker Pot Roast Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
How much time do you add if the roast is frozen?
I would add at least 10 minutes.
This was really good, tender and juicy pot roast. However, it was the first time using Psyllium husk powder and my gravy turned sort of gelatinous. Is that typical? Did I do something wrong? That is the only thing, but it may have been from my ineptness and not the recipe. It was still tasty, it just freaked out my kids a bit!
The recipe calls for Xanthan gum. Sometimes it can get thick like that but I would just whisk in a little broth to thin it out.
Hi Jennifer – don’t see any answer to the first question. Do you use the trivet when you pressured cook the roast?
I did use the trivet but it is not necessary
Hi. I am unable to see clearly but in one of the photos, is the mean raised on a metal rack in the instapot?
And another photo, is that juice drippings in the cup?
Thank you so much.
This recipe is even easier than making it in a slow cooker! Great recipe!
I bet you this is the best pot roast ever! So tender and flavorful. I’ll be giving it a try!
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I’ve never used xanthum gum before. Can you tell me where you purchase it?
I bought mine at Kroger. It’s made by Bobs redmill. You can also find it on Amazon.
Thank you! I shop at Kroger’s, but never having specifically looked for it, I never noticed it before.
Target carries xanthum gum also
I’ve never used a pressure cooker. Looks like I need to get one for Christmas. 🙂
Wow! Learned tons of stuff about the Instant Pot I wasn’t previously aware of.
I received a pressure cooker last year as a gift and have yet to use it. Definitely going to change that soon and this may be the first recipe I try! Yum! 🙂
It is so cool to know that the Instant Pot has a saute function! The recipe is so easy, I can’t wait to do it during the holiday. I’m going to try the xanthum gum too. Thanks for the share Jennifer! xx
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I’ve never used pressure cooker before, but I’ve heard great things about them. Didn’t know you could cook pot roast in one. Great post! Love learning new cooking techniques. 🙂
Remember when pressure cookers were only for the brace? Or when everyone has a story of a relative who blew the lid off- literally.
Thankfully those days are gone!
That looks like it would just melt in your mouth! My dad used to use a pressure cooker, I don’t have one but this has convinced me to get one!
Only 2 ingredients? This sounds interesting to me. Pinned!
I’m always looking for new recipes and am really impressed with this one too, will be pinning it so I can remember it.
I’ve never thought about cooking pot roast in the slow cooker, but what a great way to get a moist and tender product. Thanks for sharing
Thanks for all the information. You actually make me feel like getting one now you have demystified it.
Oh man! This looks so great. I’m definitely gonna have to save this recipe.