How To Cook A Roast In An Instant Pot

ByLily

An Instant Pot speeds up roast cooking dramatically while still producing tender, flavorful results under pressure. If you want to learn how to cook a roast in an instant pot, this guide walks you through every step.

You do not need hours of oven time. A pressure cooker can turn a tough cut into a fork-tender meal in about 90 minutes.

This article covers choosing the right meat, browning, timing, and releasing pressure. Follow along and you will get a reliable roast every time.

Why Use An Instant Pot For Roast Beef

An Instant Pot uses steam and pressure to cook food fast. That high-pressure enviroment breaks down connective tissue in tough cuts like chuck or rump.

The result is meat that shreds easily with a fork. You also save energy compared to running an oven for hours.

  • Faster cooking: 60 to 90 minutes instead of 3 to 4 hours
  • Less heat in the kitchen during summer
  • Set-and-forget cooking with a timer
  • Tender meat without constant checking

One downside is you wont get a crispy crust unless you broil it after. But the trade-off in time is usually worth it.

How To Cook A Roast In An Instant Pot

This is the core method. Follow these steps closely for the best results.

Step 1: Choose The Right Cut Of Meat

Not every roast works well under pressure. You want cuts with lots of collagen, which turns into gelatin and makes the meat tender.

  • Beef chuck roast (best all-around choice)
  • Bottom round or rump roast
  • Brisket (flat or point)
  • Pork shoulder or butt

Avoid lean cuts like sirloin tip or tenderloin. They can turn dry and stringy in a pressure cooker.

Step 2: Season And Sear The Roast

Pat the meat dry with paper towels. Moisture prevents browning.

Season generously with salt, black pepper, and garlic powder. You can also use a simple rub of paprika, onion powder, and dried thyme.

Set your Instant Pot to Saute mode. Add two tablespoons of oil. Once hot, sear the roast for 3 to 4 minutes per side.

Remove the roast and set it aside. Do not skip this step. Searing adds deep flavor to the final dish.

Step 3: Deglaze The Pot

After searing, you will see brown bits stuck to the bottom. These are flavor gold, but they can cause a burn notice if left.

Pour in one cup of beef broth, stock, or water. Use a wooden spoon to scrape the bottom clean.

You can also add a splash of red wine or balsamic vinegar for extra depth.

Step 4: Add Aromatics And Liquid

Place the roast back into the pot. Add these around and on top:

  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • 2 carrots, cut into chunks
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 teaspoon dried rosemary

Pour in enough liquid so the roast is about halfway submerged. Usually 1 to 2 cups total. Do not fill above the max line.

Step 5: Set The Pressure Cooker

Lock the lid and make sure the steam release valve is set to Sealing.

Press the Meat/Stew button or Manual/Pressure Cook. Set the timer based on the size and cut:

  • 2 to 3 pound roast: 60 minutes
  • 3 to 4 pound roast: 75 minutes
  • 4 to 5 pound roast: 90 minutes

For pork shoulder, add 15 minutes to these times. For frozen roast, add 20 to 30 minutes.

Step 6: Natural Release Is Key

When the timer beeps, let the pressure release naturally for 15 to 20 minutes. Then turn the valve to Venting to release any remaining steam.

Quick release can make the meat tough. Patience here pays off.

Step 7: Rest, Slice, Or Shred

Remove the roast to a cutting board. Cover it loosely with foil and let it rest for 10 minutes.

Slice against the grain for firmer roasts. Shred with two forks for chuck or pork shoulder.

If you want a thicker gravy, switch to Saute mode. Mix one tablespoon cornstarch with two tablespoons cold water. Stir it into the liquid and simmer until thickened.

Common Mistakes To Avoid

Even good cooks run into problems. Here are the most common ones.

  • Not searing the meat first (less flavor)
  • Using too little liquid (burn notice)
  • Quick releasing instead of natural release (tough meat)
  • Overcooking lean cuts (dry, stringy results)
  • Forgetting to deglaze the pot (burnt taste)

Also, do not fill the pot more than two-thirds full. Pressure cookers need headspace for steam.

Tips For Better Flavor And Texture

You can do a few simple things to make your roast taste even better.

  • Add a tablespoon of Worcestershire sauce to the liquid
  • Use bone broth instead of water for richer gravy
  • Throw in a few whole peppercorns and a star anise pod
  • Let the roast sit in the fridge overnight in the seasoning
  • Broil the finished roast for 3 to 5 minutes for a crust

If you have leftovers, store them in the cooking liquid. This keeps the meat moist for days.

Serving Suggestions

This roast pairs well with many sides. Keep it simple.

  • Mashed potatoes or creamy polenta
  • Steamed green beans or roasted carrots
  • Egg noodles or crusty bread
  • Simple green salad with vinaigrette

You can also use the shredded meat for tacos, sandwiches, or hash the next morning.

Final Thoughts

Learning how to cook a roast in an instant pot takes one or two tries to master. But once you do, it becomes a weeknight staple.

Pick a chuck roast, sear it well, use enough liquid, and let the pressure do the work. Always natural release for at least 15 minutes.

With these steps, you will get tender, flavorful roast beef without spending your whole day in the kitchen. Give it a try this week and adjust the seasonings to your taste.

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