Instant Pot Pot Roast Recipe

A Good, Simple Start

My first pot roast was for my husband, Tom. I was so nervous. I thought it had to be a fancy, difficult thing. I learned it is quite the opposite. It is about simple, good food.

Start with your carrots and onions. Just peel and chop them into big pieces. They will cook for a long time. We want them to stay strong and not get mushy.

Why We Brown Everything First

This next step is my favorite. We brown the veggies and the meat. This is not just for color. It is for flavor. It makes the whole dish taste richer and deeper.

That sizzle when the meat hits the pot? It’s the sound of a good meal starting. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen. She taught me this trick.

The Magic of the Pot

Now, everything goes back into the pot with some water. You close the lid. The magic happens. The pressure cooker makes the meat so tender. It just falls apart with a fork.

Fun fact: This way of cooking under pressure is very old. It helps tough cuts of meat become soft and delicious. It’s why this recipe matters. It turns an affordable piece of meat into a special dinner.

A Little Patience Goes a Long Way

When the timer goes off, wait! Let the roast rest for a few minutes. I know it is hard to wait. But this is a very important step.

If you cut it right away, all the good juices will run out. Letting it rest keeps all that flavor inside. This is a good lesson for cooking, and for life. A little patience makes everything better.

Your Turn in the Kitchen

This recipe is a wonderful one to make your own. Do you like potatoes? You can add them in with the carrots. Do you use broth or water? I’d love to hear what you choose.

What is your favorite cozy meal to eat on a chilly day? Is it stew, or maybe soup? Tell me about it. I am always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
roast	2.5 – 3 lb
butter	3 tablespoons	divided
carrots	5 or 6 whole	cut in large chunks
onions	2 medium	peeled and cut in half
salt	1 teaspoon	divided
garlic powder	1/2 teaspoon
fresh black pepper	Several grindings
water or beef broth	2 cups
Fresh parsley	optional	for garnish

My Cozy Instant Pot Pot Roast

Nothing says home like the smell of a pot roast. It reminds me of Sunday dinners with my whole family. My grandkids think my Instant Pot is magic. I love how it makes this big meal so fast. Let’s make some cozy memories together.

Step 1: Turn your pot to the “sauté” setting. Let it get nice and warm. While it heats, peel your onions and chop the carrots into big pieces. We want them to stay firm. Doesn’t that butter smell amazing as it melts?

Step 2: Toss your onions and carrots into the pot. We just want to brown them a little. This gives them so much flavor. Once they have some color, scoop them into a bowl. (My hard-learned tip: Don’t skip this step! It makes the broth taste wonderful.)

Step 3: Now for the star, our roast! Dry it off with a paper towel. Then rub it all over with salt, garlic powder, and pepper. Sear it in the pot until it’s brown on all sides. I still laugh at the sizzle sound it makes.

Step 4: Put all your veggies back in the pot around the meat. Pour in your water or broth. Now, put the lid on and set it for 60 minutes on high pressure. Make sure the little knob is turned to “sealing.” What’s your favorite cozy meal to come home to? Share below!

Step 5: When the timer beeps, carefully turn the knob to “venting.” Let all the steam out. Take the roast out and let it sit for a few minutes. This keeps all the good juices inside. Then slice it up and enjoy!

Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists on a Classic

This recipe is like a good friend. It’s always there for you. But sometimes, it’s fun to dress it up a little. Here are a few ways I like to change things. They are all so simple and tasty.

Mushroom Magic: Add a big handful of mushrooms when you brown the carrots. They make the gravy so rich and earthy.

A Little Spicy Kick: Toss in a chopped jalapeño with the onions. It gives the whole dish a warm, happy feeling.

Sweet Potato Surprise: Use sweet potatoes instead of carrots. They get so soft and sweet, it’s like a hug in a bowl.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, the best part is eating it! I love to serve this roast over a big pile of creamy mashed potatoes. The gravy from the pot is just perfect for them. A simple green salad on the side is lovely, too. It adds a fresh crunch.

For a drink, a glass of red wine feels very grown-up and fancy. For the kids, or for me on a busy night, a cold glass of apple cider is just right. It’s a little sweet and a little tart. Which would you choose tonight?

Making Your Pot Roast Last

This pot roast makes the best leftovers. Let it cool completely first. Then store it in a sealed container in the fridge. It will stay tasty for about four days.

You can also freeze it for a later meal. I put the meat and gravy in one freezer bag. The carrots and onions go in another. This way, nothing gets mushy. It keeps for three months.

Reheating is simple. Use your microwave for a single plate. For the whole batch, use a pot on the stove. Add a splash of water or broth to keep it moist.

I remember my first big pot roast. I made so much food! Freezing it saved me on a busy week. Batch cooking matters because it gives you a ready-made meal. It is like a warm hug on a tired day.

Have you ever tried storing it this way? Share below!

Fixing Common Pot Roast Problems

Is your meat a little tough? It might need more time. Just put the lid back on. Cook it for another 10 minutes under pressure.

I once made a roast that was too salty. I had added all the salt at the start. Now I only use half the salt while cooking. You can always add more later. Getting the salt right matters because it makes all the flavors sing.

Are your vegetables too soft? Cut them into big, chunky pieces. Small pieces will cook down to nothing. Fixing this matters because you want veggies with a little bite. It makes the meal more interesting to eat.

Which of these problems have you run into before?

Your Pot Roast Questions Answered

Q: Is this recipe gluten-free?

A: Yes, it is! Just check your broth label to be sure.

Q: Can I make it ahead of time?

A: Absolutely. It tastes even better the next day.

Q: What if I don’t have onions?

A: You can use a tablespoon of onion powder instead.

Q: Can I make a bigger roast?

A: Yes, but add five more minutes per extra pound.

Q: Is the parsley important?

A: It is just for a pretty pop of green color. *Fun fact: Parsley can make a dish smell fresher!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as my family does. It is a simple, comforting meal. It always makes my kitchen smell wonderful.

I would be so happy to see your creation. Sharing food is a way of sharing joy. It connects us all.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.