Instant Pot Pot Roast

Instant Pot Pot Roast: An easy dump and cook recipe in the pressure cooker, using chuck roast, arm roast, or any type of beef roast that you like!
For years I’ve cooked roasts in the slow cooker but knew that once I had an Instant Pot, the way that I cook a roast may change forever. And with the juiciness, quickness, and deliciousness that came out of this cooking process… I think it did just change forever.

Instant Pot Pot Roast


  • 3 lb. frozen beef roast if thawed, reduce cook time
  • 1 cup broth beef, chicken, or veggie will work!
  • 1 packet ranch dressing or dips seasoning mix
  • 16 oz bottle of Italian dressing
  • 1 stick butter stick
  • salt to taste
  • pepper to taste

Optional Gravy

  • 3 tbsp cold water
  • 3 tbsp flour
  • juices from roast drippings


  • Pour broth in to pressure cooker pot, add roast and top with dressing, seasonings and stick of butter.
  • Place lid on and cook on high pressure for 90 minutes. 
  • Reduce the cook time if roast is thawed, for around 45-50 minutes.
  • Naturally or quick release the pressure.
  • Remove meat juices, on to platter or serving dish.

If making gravy:

  • In a small bowl, mix together cold water and flour. Stir until there are no lumps.
  • Leave juices in the pot and turn the "saute" setting on. 
  • Once meat juices are heated through and almost boiling (don't forget to stir so it doesn't burn) slowly add in and stir in the roux (flour and water mixture).
  • Stir and cook until juices thicken to a gravy. 
  • If it does not thicken to a gravy after a couple of minutes, try adding more of a roux. You could have more juices than I did.