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    Home » Recipes » Instant Pot

    Published: Jan 30, 2018 · Modified: Nov 3, 2023 by Jennifer Banz· 34 Comments

    Pressure Cooker Pot Roast

    Servings: 6 Servings
    |
    Cals: 373
    |
    Fat: 28
    |
    Carbs: 1
    |
    Fiber:
    |
    Protein: 29
    |
    Time: 45 minutes mins
    Jump to Recipe Pin for Later

    You can have juicy and fall apart tender beef pot roast any day of the week with the help of an Electric Instant Pot Pressure Cooker! This easy pressure cooker pot roast with gravy will be a low carb family favorite!

    shredded pot roast with a measuring cup of gravy

    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.

    beef chuck roast browned in the instant pot

    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.

    chuck roast seasoned in the instant pot

    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 teaspoon 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.

    pressure cooker pot roast on a white serving platter

    pressure cooker pot roast shredded on a white plate

    Pressure Cooker Pot Roast

    You can have juicy and fall apart tender pot roast any day of the week with the help of an Instant Pot Pressure Cooker! 
    5 from 8 votes
    Course: dinner, Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6 Servings
    Calories: 373
    Author: Jennifer Banz

    This post may contain affiliate links

    Ingredients

    • 2 tablespoons avocado oil
    • 2 lb beef pot roast, cut into large chunks
    • 1 cups beef broth
    • ½ teaspoon Smoked paprika
    • ½ teaspoon Onion powder
    • ½ teaspoon Garlic powder
    • 1 teaspoon Kosher salt
    • ½ teaspoon Black pepper
    • 1 teaspoon Xanthum Gum, (optional)

    Instructions

    • 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

    Notes

    1. 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.
    Servings: 6 Servings

    Nutrition per serving

    Calories: 373 | Carbohydrates: 1g | Protein: 29g | Fat: 28g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :gluten free, recipe for pressure cooker pot roast

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      Recipe Reviews




    1. Josa says

      August 19, 2024 at 6:17 pm

      5 stars
      This was a thing of beauty. I didn't use salt and pepper I use Montreal steak seasoning and I didn't have beef broth so I used beef bouillon with water that I made into a broth. It turned out great it is outstanding.

      Reply
    2. Jeniffer says

      June 10, 2022 at 9:47 pm

      5 stars
      This was absolutely amazing! Just perfect!!! Wow!!! The sauce / gravy was delicious!!! Greatly enjoyed it with steamed broccoli and rudabaga mash. Awesome recipe!!!

      Reply
    3. Renee says

      February 09, 2021 at 8:27 pm

      5 stars
      Just made this tonight, so delicious, will be making it again and again. But it took almost 60 minutes for my 2 lb. chuck roast to be fork tender. The xanthan gum gravy took the flavor to another level! Thanks, looking forward to trying your other recipes!

      Reply
    4. martha beach says

      August 08, 2020 at 8:36 am

      what if you dont have an electric pressure cooker all i have is a stove top one

      Reply
      • jenniferbanz says

        August 13, 2020 at 3:35 pm

        You can use that, too!

        Reply
    5. David says

      July 08, 2020 at 10:51 pm

      5 stars
      Just found your site today... Needed a quick way to cook a pot roast and your website was one of the first that popped up on a Google search. This was beyond easy and the taste was exactly what I was looking for. Melt in your mouth awesomeness!!!!! Will be looking over your site for more inspirations... Love that this was an easy meal to add to my Carnivore diet repertoire.

      Reply
    6. Aliyah says

      April 21, 2019 at 6:07 pm

      Hi, I don't see a meat button but a meat stew button on my instapot. There is also poultry, thanks.

      Reply
      • jenniferbanz says

        April 24, 2019 at 5:52 pm

        Any of those would work as long as it is high pressure, then set the time for the right amount

        Reply
    7. Kate says

      January 30, 2019 at 5:23 pm

      5 stars
      Just started keto 2 weeks ago and trying to transition it to a long time commitment lifestyle, subscribed, and this is dinner tonight! 🙂

      Reply
    8. Kristi Main says

      December 26, 2018 at 2:40 pm

      How much time do you add if the roast is frozen?

      Reply
      • jenniferbanz says

        December 26, 2018 at 4:19 pm

        I would add at least 10 minutes.

        Reply
    9. Karen K says

      December 01, 2018 at 7:25 pm

      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!

      Reply
      • jenniferbanz says

        December 02, 2018 at 12:24 pm

        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.

        Reply
    10. Jacquie says

      October 09, 2018 at 5:28 am

      Hi Jennifer - don’t see any answer to the first question. Do you use the trivet when you pressured cook the roast?

      Reply
      • jenniferbanz says

        October 09, 2018 at 4:14 pm

        I did use the trivet but it is not necessary

        Reply
    11. Zia says

      July 18, 2018 at 3:40 pm

      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.

      Reply
    12. Christina says

      March 07, 2018 at 3:27 pm

      5 stars
      This recipe is even easier than making it in a slow cooker! Great recipe!

      Reply
    13. Jessica says

      March 07, 2018 at 11:49 am

      5 stars
      I bet you this is the best pot roast ever! So tender and flavorful. I'll be giving it a try!

      Reply
    14. Renna Hanlon says

      May 09, 2017 at 3:18 pm

      I've never used xanthum gum before. Can you tell me where you purchase it?

      Reply
      • jenniferbanz says

        May 09, 2017 at 3:49 pm

        I bought mine at Kroger. It's made by Bobs redmill. You can also find it on Amazon.

        Reply
        • Renna Hanlon says

          May 13, 2017 at 4:45 pm

          Thank you! I shop at Kroger's, but never having specifically looked for it, I never noticed it before.

      • Evelyn reyna says

        December 08, 2018 at 2:04 pm

        Target carries xanthum gum also

        Reply
    15. Maggie Unzueta says

      November 24, 2016 at 1:29 pm

      I've never used a pressure cooker. Looks like I need to get one for Christmas. 🙂

      Reply
    16. Rachel says

      November 23, 2016 at 5:41 am

      Wow! Learned tons of stuff about the Instant Pot I wasn't previously aware of.

      Reply
    17. cara says

      November 23, 2016 at 2:25 am

      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! 🙂

      Reply
    18. Kandja Sylla says

      November 23, 2016 at 1:53 am

      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

      http://www.prettyweirdbombshell.com/super-easy-trout-recipe/

      Reply
    19. Kimberly @ Berly's Kitchen says

      November 22, 2016 at 11:30 pm

      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. 🙂

      Reply
    20. Bianca says

      November 22, 2016 at 11:16 pm

      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!

      Reply
    21. Welsh Cakes and Wellies says

      November 22, 2016 at 9:32 pm

      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!

      Reply
    22. Kushi says

      November 22, 2016 at 9:10 pm

      Only 2 ingredients? This sounds interesting to me. Pinned!

      Reply
    23. Mummy Times Two says

      November 22, 2016 at 8:52 pm

      I'm always looking for new recipes and am really impressed with this one too, will be pinning it so I can remember it.

      Reply
    24. karyl henry says

      November 22, 2016 at 8:47 pm

      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

      Reply
    25. thepretendchef says

      November 22, 2016 at 8:12 pm

      Thanks for all the information. You actually make me feel like getting one now you have demystified it.

      Reply
    26. Alysa Villelli says

      November 22, 2016 at 8:11 pm

      Oh man! This looks so great. I'm definitely gonna have to save this recipe.

      Reply

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    Hey there, I'm Jennifer Banz! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

    I've been cooking and developing low carb and keto recipes for the past 13 years and it is my goal to bring you the best quality recipes and cooking tutorials possible.

    My recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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