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Instant Pot Pressure Cooker Pot Roast Recipe

5 from 6 votes


  • 1 TBSP of Olive oil or any other oil you prefer
  • 1 Large Onion
  • 1.5-2 lbs Beef Roast
  • 1 Pound Carrots I prefer the organic rainbow carrots
  • 1 Pound Dutch Yellow Baby Potatoes
  • 24 Ounces of beef stock or vegetable stock
  • 1 TSP Garlic
  • 1 TSP Onion powder
  • 1 TSP Garlic powder
  • 1 TSP Worcestershire Sauce
  • 1 TSP Soy Sauce
  • Salt and Pepper to taste


  • Grab the knife and peeler and do all the prep work first!
  • Lay out the Beef Roast first so it can get close to room temperature.
  • Peel the carrots and dice into about 2-3'' pieces.
  • Slice the onion into rings and separate.
  • Measure all dry and wet ingredients. Once that is done, Rub the beef roast with salt and pepper.
  • Drizzle the oil into the pan and turn to sear.
  • Add the sliced onions to the pot and let them cook for about 5 minutes and toss them around, so they don't stick.
  • Remove the onions and place the beef roast into the pot and let it sit there for 3 minutes, then rotate and do the other side for 3 minutes. Stand it up and do each of the ends as well for about 3 minutes too. Once that is done add your carrots and potatoes.
  • Mix the broth, garlic, onion powder, garlic powder, worcestershire sauce, soy sauce and pour into the pot as well. Give one good stir then close the lid and press the manual button to cook for 1 hour.
  • Once it is done cooking, release the pressure and remove to a serving plate and bowl.
  • It was hard to keep together because it was so tender! You can easily shred and enjoy! If you like homemade gravy just take about a cup of the broth mixture and one tablespoon of flour, arrowroot or cassava flour and whisk well for a minute and serve!