Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!.
Cooking a beef roast in a pressure cooker is a great way to make incredibly tender, fall-apart meat in a fraction of the time it would take using traditional oven or stovetop methods. But to get the best results it’s important to know how long to cook a beef roast in the pressure cooker.
Factors That Affect Cooking Time
There are a few key factors that impact how long you should cook a beef roast in the Instant Pot or other electric pressure cooker
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Size of the Roast – Larger roasts need more time under pressure. A general rule of thumb is to allow 15-20 minutes per pound of meat.
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Type of Roast – Tougher cuts like chuck roast or rump roast will require longer cook times than more tender cuts like ribeye or tenderloin.
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Bone In or Boneless – Bone-in roasts may need slightly more time to become fully tender. The bones help retain moisture but can shield the meat so it cooks slower
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Frozen or Thawed – Always thaw roasts completely before pressure cooking. Cook times are based on thawed meat. Frozen roasts could undercook.
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Altitude – Food cooks slower at higher altitudes due to lower atmospheric pressure. You may need to add 5-15% more cook time if you live significantly above sea level.
Recommended Cook Times
Based on the above factors, here are some general cook time guidelines for beef roasts in the pressure cooker:
- 2 lb roast – 40 minutes (chuck roast or rump roast)
- 3 lb roast – 60 minutes
- 4 lb roast – 75-90 minutes
- 5 lb roast – 90-105 minutes
- 6 lb roast – 105-120 minutes
The times above are for thawed beef roasts like chuck roast or rump roast with natural pressure release. Tender cuts like rib roast may only need 12-15 minutes per pound. Make sure to check roasts early and continue cooking if needed until fork tender.
Always allow the pressure to release naturally when cooking beef roasts. This prevents overcooking and helps the meat retain moisture. After releasing pressure, baste the roast in the cooking juices for added flavor.
Helpful Tips for Cooking Beef Roast in the Pressure Cooker
Follow these tips for perfect pot roasts every time:
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Sear the roast first for added flavor – 2-3 minutes per side.
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Use aromatics like onions, garlic, herbs, and spices to flavor the cooking liquid.
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Deglaze the pot after searing with broth or wine to scrape up browned bits.
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Add root vegetables like carrots, potatoes, and celery the last 15-20 minutes.
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Let the pressure release naturally – don’t quick release.
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Check for doneness and continue cooking if needed before serving.
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Let the roast rest at least 10-15 minutes before slicing for juicy results.
Step-by-Step Instructions
Here is a basic step-by-step method for cooking pot roast in a pressure cooker:
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Choose a 3-4 pound chuck, rump, or bottom round roast. Trim excess fat.
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Season the roast liberally with salt and pepper.
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Select Sauté setting and brown roast on all sides in cooking pot, 2-3 minutes per side.
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Add aromatics – onions, carrots, garlic, herbs of choice. Sauté 1 minute.
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Deglaze pot with 1-2 cups broth, wine, or water, scraping up browned bits.
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Place roast back in pot and add more liquid if needed to come about 1/3 up the roast.
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Lock lid, select High Pressure, and set cook time based on roast size – see guidelines above.
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Allow pressure to release naturally, about 15-20 minutes.
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Carefully remove lid. Check roast is fork tender. If not, simmer uncovered on Sauté until tender.
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Transfer roast to cutting board and tent with foil. Let rest 10-15 minutes.
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Meanwhile, simmer cooking liquid to reduce to gravy consistency if desired.
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Slice roast against the grain. Serve drizzled with gravy.
Get Perfectly Tender, Juicy Results Every Time
Cooking beef roast in the pressure cooker results in incredibly tender, fall-apart meat when you follow the right cook times. For most 3-4 pound roasts, allow 60-75 minutes under high pressure with a natural release. Check for doneness and adjust time if needed. Resting the roast after cooking helps retain moisture. Follow the tips above for pot roasts packed with savory flavor.
Why Use an Instant Pot?
Have you joined the instant pot craze??
Like most people who buy new kitchen gadgets, I put it off because I thought it was just a cool trend that would go away. But after hearing friends rave about theirs nonstop, I finally gave in and bought one.
I’m obsessed! Where has this thing been all of my life?
Just so you know, I say “Instant Pot” because that’s the brand I own and the one most people are familiar with. But these recipes are in no way affiliated with the brand, and any pressure cooker will work. Get one right away, no matter what brand it is. It’s seriously takes one pot cooking to a whole new level of awesome.
Pot roast is one of my absolute favorite childhood meals.
Almost every Sunday, my mom made a beef pot roast with potatoes, carrots, and homemade gravy. I never got tired of it. It takes me back in so many ways, and it’s just plain good food. Sometimes I still ask for it when we go to my parents’ house for Sunday dinner.
When my mom baked her roast, she always used a huge black-speckled roasting pan with a lid. Every time, the roast turned out great—tender, flavorful, and easy to shred. It turned out just the way I hoped it would in my Instant Pot after I made some changes to her recipe.
That instant pot works some serious magic, you guys.
Instead of slow roasting your beef for days, this recipe only takes about an hour and a half to make from start to finish. I promise you that the meat will be just as juicy and tender as if it had been slow-roasted for days. That is the magic of pressure cooking at it’s finest!.
What is The Best Cut of Meat for This Recipe?
Every time I make pot roast, I choose one of three types of meat: chuck roast, brisket, or bottom or top round. Here’s why:
- When slow-cooked, a chuck roast is soft and falls apart easily. This is because the chuck roast has a lot of marbling, which is fat that you can see through it. This makes it juicy when it’s cooked down. This also makes it easy to shred. A chuck roast is melt-in-your-mouth delicious!.
- There is a lot of connective tissue in brisket, which makes it soft after being slowly cooked for a long time. However, brisket costs a bit more than chuck roast, so keep that in mind.
- You can get sliced roast beef at the deli. It’s made from a bottom or top round cut of beef. With less fat than brisket and chuck roast, it comes from the back of the cow. You might need to add a little extra fat while it’s cooking so it doesn’t dry out because it’s so lean. You can do this with oil or butter.
Instant Pot Classic Pot Roast Recipe
FAQ
Should roast be covered with liquid in pressure cooker?
Is it better to pressure cook or slow cook roast beef?
Can you pressure cook a roast too long?
How long does it take to soften beef in a pressure cooker?
How long do you cook beef in a pressure cooker?
Bring the pressure cooker up to full pressure and cook the beef for 30 minutes at low pressure. Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Use the quick-release method to lower the pressure after cooking in the Easy Pressure Cooker Pot Roast recipe from Allrecipes.
How long do you cook a roast in a pressure cooker?
Cook the roast in a pressure cooker for 4 minutes at high pressure. After quick-release of pressure, open the lid and switch to the sauté setting. Cook the cornstarch slurry in the pot until the desired consistency is achieved (2-3 minutes). Return the roast to the pot and pull apart the meat as desired.
How long do you pressure cook a chuck roast?
Pressure Cook a chuck roast at High Pressure for 45 minutes, then allow a Full Natural Release for 25 minutes. Open the lid carefully. Chuck roast is cooked for 45 minutes at high pressure. Pressure cook vegetables: Set aside the chuck roast, then cover it with aluminum foil. Let it rest as you pressure cook the vegetables. Submerge quartered potatoes into the sauce, then stack chopped carrots on top of the potatoes.
How long do you cook a pot roast in an Instant Pot?
To cook a pot roast in an Instant Pot, allow 20 minutes for every pound of meat. For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Note that frozen beef is not recommended for this recipe, as you cannot sear it.