Instant Pot® Pot Roast

Dinner, InstaPot, Main Dish


1 teaspoon salt

1 teaspoon dried marjoram

1 teaspoon dried rosemary

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground black pepper

½ teaspoon paprika

1 tablespoon vegetable oil

1 (3 pound) beef chuck roast, or more to taste

1 pound baby red potatoes

4 large carrots, chopped into large chunks

1 large yellow onion, sliced

4 cups beef broth

2 tablespoons Worcestershire sauce


Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Step 2
Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.

Step 3
Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.

Step 4
Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.

Step 5
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 6
Transfer roast, potatoes, carrots, and onions to a platter for serving.


233 calories; protein 15.3g 31% DV; carbohydrates 10.6g 3% DV; fat 14.2g 22% DV; cholesterol 51.7mg 17% DV; sodium 536mg 21% DV. Full Nutrition