Chuck beef roast, olive oil, beef broth, French onion mix, yellow onion, baby carrots, and baby red potatoes.

There’s something about Instant Pot Roast that feels like a cold-night rescue meal. You know those days when everyone is hungry, the house feels a little too quiet or a little too chaotic, and you just want dinner to be warm, hearty, and not complicated? This is that kind of recipe.

This Instant Pot Roast is made with chuck beef roast, olive oil, beef broth, French onion mix, yellow onion, baby carrots, and baby red potatoes. It’s simple, cozy, and very much the kind of meal that makes the kitchen smell like you’ve been cooking all afternoon, even though the Instant Pot did most of the heavy lifting. We love a helpful kitchen gadget, don’t we?

I like this recipe because it gives you that classic pot roast feeling without needing to babysit a Dutch oven for hours. The beef gets seared, the vegetables get coated with that oniony seasoning, and everything cooks together until the roast is tender enough to shred. It’s hearty. It’s filling. It’s not fancy, but it feels like home. And honestly, some nights that’s exactly what I want.

I have a soft spot for pot roast because it reminds me of those family dinners where the food is simple, but everyone seems a little happier once it hits the table. Growing up, roast dinners always felt like “real dinner.” Not cereal-for-dinner dinner. Not standing-at-the-counter dinner. I mean the kind of dinner where someone actually sits down, passes the carrots, and maybe says, “This is good,” with their mouth half full. Which, let’s be honest, is often the highest family compliment.

Traditional roast has that slow-cooked charm, but it also asks for time. A lot of time. And sometimes I just don’t have the patience or the schedule for a roast that wants to spend half the day in the oven. That’s where this Instant Pot Roast recipe comes in. It gives you tender beef, potatoes, carrots, onion, and savory broth in a much shorter amount of time, and I appreciate that deeply. Especially on cool nights when I want comfort food but forgot to start dinner before lunch. Happens.

The first time I made a roast in the Instant Pot, I was a little skeptical. I kept thinking, Can pressure cooking really give me that cozy pot roast texture? I wasn’t fully convinced. Pot roast feels like it should be slow and old-school, like something made in a heavy pot while rain taps on the window and someone’s grandma is nearby. But then I opened the lid, and the smell of beef broth, onion, potatoes, and carrots came rolling out, and well… I changed my mind pretty quickly.

This homemade Instant Pot Roast also has that wonderfully practical thing going for it: everything cooks in one pot. The roast, the carrots, the red potatoes, the onion, the broth. All of it. That means fewer dishes and less fuss, which feels like a tiny gift at the end of a long day. Maybe that sounds dramatic, but if you’ve ever stared at a sink full of pans after cooking dinner, you get it.

And the leftovers? Honestly, maybe even better the next day. Shredded roast tucked into a sandwich, spooned over mashed potatoes, or warmed up with extra broth is the kind of leftover I do not complain about. Some meals age well. This one does.

Why you’ll Love this Instant Pot Roast?

• It gives you cozy pot roast flavor without the all-day wait. This Instant Pot Roast still takes some time because chuck roast needs time to become tender, but compared to a traditional oven roast or slow cooker version, it feels much quicker. The beef cooks on high pressure for 70 minutes, then rests through a short pressure release. You still get that comforting, fall-apart roast texture, but you don’t have to start cooking at breakfast. I mean, I respect people who plan that far ahead. I’m just not always one of them.
• It’s a full meal in one pot. One of my favorite things about this easy Instant Pot Roast recipe is that the beef, carrots, potatoes, onion, broth, and seasoning all cook together. The vegetables soak up the savory beef broth and French onion flavor, while the roast becomes tender and shreddable. It’s the kind of dinner that doesn’t make you stand there wondering, “Okay, but what else do I serve with it?” You can add rolls or a salad if you want, but you don’t have to. The meal is already mostly handled.
• The searing step adds real flavor. Searing the chuck roast in olive oil before pressure cooking might feel like one extra step, but I think it’s worth it. Browning the outside of the roast gives the meat a deeper, richer flavor. It also leaves those little browned bits on the bottom of the pot, and those bits are basically flavor confetti. Could you skip searing if you’re exhausted and hungry? Technically, yes. Would the roast still cook? Yes. But if you have those few extra minutes, sear it. Your future dinner plate will thank you.
• French onion mix makes seasoning easy. I know packet mixes can sometimes feel a little old-school, but honestly, they have their place. The French onion mix brings savory onion flavor, salt, and seasoning without making you pull out half the spice cabinet. It coats the vegetables and blends into the beef broth as everything pressure cooks. It’s convenient, flavorful, and very weeknight-friendly. Sometimes the shortcut is not the enemy. Sometimes the shortcut is the reason dinner happens at all.
• It’s great for family dinners and leftovers. This Instant Pot Roast uses a 4-pound chuck beef roast, plus potatoes, carrots, and onion, so it makes about 12 servings. That makes it perfect for feeding a family, hosting a casual dinner, or planning leftovers for the week. I love a meal that gives me tomorrow’s lunch without asking me to cook again. Shredded roast can become sandwiches, bowls, tacos, wraps, or a cozy plate with gravy. Leftovers with options? Yes, please.
• It feels like comfort food without being complicated. This recipe is hearty, warm, and satisfying. The beef gets tender, the carrots turn sweet, the potatoes soften, and the broth ties everything together. It’s not a flashy meal. It’s not trying to be trendy. It’s just good, reliable comfort food. And honestly, in a world where dinner can sometimes feel like one more decision to make, a simple Instant Pot Roast feels very welcome.

Ingredient Notes

The ingredients for this Instant Pot Roast are classic and easy to find. You’ve got chuck roast for tender shredded beef, olive oil for searing, beef broth for moisture and flavor, French onion mix for seasoning, and vegetables to make it a full meal. It’s not a long or complicated ingredient list, which I appreciate. Some recipes feel like they want you to open a grocery store in your kitchen. This one does not.

• Chuck Beef Roast: Chuck roast is the best choice for a tender Instant Pot Roast because it has enough marbling and connective tissue to become soft and shreddable under pressure. It’s the kind of cut that needs time and moisture, but when it gets both, it turns into beautiful comfort food. This recipe uses 4 pounds, which is great for a big family meal or leftovers. If your roast is extra thick or oddly shaped, you can cut it into large chunks so it cooks a bit more evenly. But if it fits comfortably in your Instant Pot, leaving it whole is fine too.
• Olive Oil: Olive oil helps brown the roast and coat the vegetables. You’ll use 2 tablespoons in the Instant Pot for searing the beef, then the rest goes with the carrots, potatoes, onion, and French onion mix. The oil helps the seasoning cling to the vegetables and adds a little richness. It’s not a fancy ingredient here, but it does important work. Like the quiet person at a family gathering who somehow keeps everything running smoothly.
• Beef Broth: Beef broth gives the Instant Pot the liquid it needs to build pressure, and it also adds deep savory flavor. As the roast cooks, the broth mixes with the onion, French onion seasoning, potatoes, carrots, and beef juices. It turns into a flavorful cooking liquid that you can spoon over the shredded roast when serving. If you want to make gravy, this broth is where you start. And I will never argue against gravy.
• French Onion Mix: French onion mix is the easy flavor booster in this Instant Pot Roast recipe. It adds oniony, savory flavor without making you measure a bunch of spices. Since these mixes can be salty, I’d avoid adding extra salt until after everything cooks and you can taste the broth. Some packets are louder than others, if that makes sense. Let the mix do its thing first, then adjust if needed.
• Yellow Onion: Chopped yellow onion adds sweetness and savory flavor as it cooks. It softens into the broth and makes the whole roast taste more homemade. If you love onion, cut it into bigger chunks. If you’re cooking for someone who says they “don’t like onion” but somehow likes onion flavor, chop it smaller so it melts into the background. We all have our little dinner strategies.
• Baby Carrots: Baby carrots are convenient and perfect for this hearty pressure cooker roast. They don’t need peeling or chopping, and they cook right alongside the beef. They become tender and absorb the broth and onion seasoning. They also add a little sweetness, which balances the rich beef flavor. If you prefer regular carrots, just peel them and cut them into thick chunks so they hold up during cooking.
• Baby Red Potatoes: Baby red potatoes make this Instant Pot Roast feel like a complete meal. They hold their shape pretty well and don’t need peeling, which is always good news. Quarter them so they cook evenly and soak up that savory broth. If your potatoes are very small, halving them is enough. If they’re larger, cut them into even chunks. Uneven potato pieces can lead to some being perfect and others turning into mashed potato surprises. Not terrible, but not always the plan.

How to Make Instant Pot Roast?

Making Instant Pot Roast is simple when you take it step by step. First, you sear the beef for flavor. Then you add broth, coat the vegetables with seasoning, place everything into the pot, and pressure cook until the roast is tender. The Instant Pot handles the hard part, which is exactly why we keep it around, right?

1. Heat the oil in the Instant Pot. Pour 2 tablespoons of olive oil into the Instant Pot and turn on the Sauté setting. Let the oil heat until it looks shiny and moves easily across the bottom. This helps the roast brown properly instead of just steaming. It’s a small step, but it sets up the flavor for the whole meal. I always feel like searing is where dinner starts smelling serious.
2. Sear the chuck roast. Add the chuck beef roast to the hot oil and sear it for about 5 minutes on each side. Try not to move it around too much while it browns. Let it sit and develop that nice crust. The roast will not be cooked through at this point, and that’s okay. You’re just building flavor on the outside before the pressure cooker takes over. Think of it as giving the roast a head start.
3. Add the beef broth. Pour the beef broth into the Instant Pot after the roast is seared. If there are browned bits stuck to the bottom, scrape them up gently with a wooden spoon. Those bits add a lot of flavor to the broth, and scraping them also helps prevent a burn notice. Instant Pots can be a little dramatic about stuck bits, so it’s better to make peace with the bottom of the pot early.
4. Coat the vegetables. In a ziplock bag, combine the baby carrots, chopped onion, quartered baby red potatoes, French onion mix, and remaining olive oil. Seal the bag and shake until the vegetables are coated. This step is quick, easy, and oddly satisfying. It’s like giving the vegetables a little seasoning tumble. If you don’t want to use a bag, a large bowl works too. Fewer plastic bags, more dishes. Pick your battle.
5. Add the vegetables around the roast. Place the coated vegetables evenly around the meat in the Instant Pot. Try to spread them out instead of packing everything too tightly. This helps the broth move around the roast and vegetables as they cook. The carrots and potatoes will soften and soak up the savory beef and onion flavors, which is basically the whole point of a good Instant Pot Roast.
6. Seal the lid. Close the Instant Pot lid and make sure the steam valve is set to the sealed position. This is one of those tiny steps that matters more than it seems. If the valve is open, the pot will not pressure cook correctly. I have forgotten this before, and the loud hissing sound eventually told on me. So yes, check the valve. Future-you will appreciate it.
7. Pressure cook the roast. Use the manual or pressure cook setting and cook on high pressure for 70 minutes. The Instant Pot will take time to come to pressure before the timer starts, so don’t panic if it doesn’t begin counting down immediately. That’s normal. It’s just warming up, building pressure, and preparing to turn a tough roast into tender shredded beef. Very dramatic little machine.
8. Release the pressure safely. When the timer goes off, let the Instant Pot naturally release for 10 minutes. After that, carefully do a quick release to let out the remaining steam. Keep your hands and face away from the steam valve because that steam is no joke. Once the pressure pin drops, you can open the lid. This is the part where the kitchen suddenly smells amazing, and everyone magically appears.
9. Remove and shred the roast. Carefully remove the roast from the Instant Pot and place it on a cutting board or serving platter. Use two forks to shred the beef. If it is cooked well, it should pull apart easily. If it still feels tough, it probably needs a little more pressure cooking time. That can happen, especially with thicker roasts. Don’t take it personally. Beef has moods too, apparently.
10. Serve with the vegetables. Serve the shredded Instant Pot Roast with the carrots, potatoes, and onion. Spoon some of the cooking liquid over the top to keep everything juicy and flavorful. You can serve it as-is, or add rolls, green beans, salad, mashed potatoes, or gravy if you want a bigger meal. Either way, it’s cozy, filling, and very much the kind of dinner that makes people quiet for a minute while they eat.

Storage Options

This Instant Pot Roast stores really well, which makes it a great meal-prep recipe. The shredded beef stays tender if you store it with a little cooking liquid, and the vegetables reheat nicely too. The potatoes may get softer over time, but honestly, that’s not always a bad thing. Soft potatoes with roast juices? I’m not mad at it.

• Refrigerator: Store leftover Instant Pot Roast in an airtight container in the refrigerator for up to 4 days. I recommend storing the shredded beef with a little broth or cooking liquid so it stays moist. You can keep the carrots, potatoes, and onion in the same container or separate them if you prefer. If you’re packing lunches, portion everything into meal-prep containers. It makes future meals feel almost too easy, which is a lovely feeling.
• Freezer: The shredded roast freezes well for up to 3 months. Let it cool completely, then place it in freezer-safe bags or containers with a little cooking liquid. The vegetables can be frozen too, but potatoes may change texture after thawing. They can become a little grainy or softer. If that bothers you, freeze the beef by itself and make fresh potatoes or vegetables later. The roast is the freezer star here.
• Reheating on the Stove: Reheat the shredded beef in a saucepan over medium-low heat with a splash of broth or cooking liquid. Stir gently until warmed through. Add the vegetables near the end so they warm without falling apart too much. This method gives you more control and keeps the beef from drying out. It’s my favorite method when I have a few extra minutes.
• Reheating in the Microwave: Place a serving of Instant Pot Roast and vegetables in a microwave-safe dish. Add a spoonful of broth or cooking liquid, cover loosely, and heat in short intervals until warm. Stir between intervals so everything heats evenly. The microwave is great for quick lunches, but don’t skip the liquid. Dry leftover roast is a tiny tragedy, and we can avoid it.
• Meal Prep Tip: Portion the shredded beef, carrots, potatoes, onion, and some cooking liquid into containers for easy meals during the week. You can also store the beef separately and use it in sandwiches, sliders, tacos, rice bowls, quesadillas, soups, or mashed potato bowls. Leftover roast is one of those ingredients that quietly becomes three different meals if you let it. Very useful. Very appreciated.

Variations & Substitutions

This Instant Pot Roast is flexible, which is one reason it works so well for real-life cooking. You can change the cut of beef, switch up the vegetables, skip the packet mix, make a quick gravy, or turn the leftovers into a totally different meal. The base is simple and hearty, so there’s plenty of room to adjust based on what you have.

• Use a different cut of beef. Chuck roast is usually the best choice for tender shredded Instant Pot Roast, but shoulder roast, arm roast, or rump roast can work too. The texture may vary, especially with leaner cuts. Chuck has more fat and connective tissue, which helps it become soft under pressure. If you use a leaner roast and it feels a little dry, serving it with extra cooking liquid or gravy helps. Gravy fixes many things. Not all things, but many.
• Add more vegetables. You can add celery, mushrooms, parsnips, turnips, or sweet potatoes to this pressure cooker roast. Just keep in mind that some vegetables become softer than others under pressure. If you want firmer vegetables, cut them larger or cook them separately. Mushrooms can add savory depth, celery gives classic pot roast flavor, and sweet potatoes bring a little sweetness. It depends on the mood you’re going for.
• Make it without French onion mix. If you prefer not to use packet seasoning, you can season the roast with onion powder, garlic powder, dried parsley, salt, pepper, and a splash of Worcestershire sauce. Add extra sliced onions for more natural onion flavor. This gives you more control over the sodium and flavor. I like the packet version for convenience, but the homemade seasoning route is nice when you want to tweak things yourself.
• Make gravy from the cooking liquid. After removing the roast and vegetables, turn the Instant Pot to Sauté. Mix cornstarch with cold water to make a slurry, then whisk it into the hot cooking liquid. Let it simmer until thickened. This turns the broth into a simple gravy you can spoon over the shredded roast and vegetables. It’s optional, but if you’re a gravy person, it feels very necessary. I am usually a gravy person.
• Use different potatoes. Baby red potatoes are great because they hold their shape, but Yukon gold potatoes also work beautifully. Russet potatoes can be used, though they may break down more during cooking. Cut the potatoes into even pieces so they cook at the same rate. If you want potatoes that stay firmer, keep the chunks larger. If you like them very soft, smaller pieces are fine. Potato preference is personal.
• Make it lower sodium. Use low-sodium beef broth and a lower-sodium French onion mix if you can find one. You can also skip the packet mix and use your own seasonings to better control the salt. Since broth and seasoning packets can both be salty, taste the cooking liquid before adding anything extra. It’s much easier to add salt than to fix a roast that tastes like it took a swim in the ocean.
• Turn leftovers into new meals. Leftover Instant Pot Roast is fantastic in sandwiches, sliders, tacos, quesadillas, rice bowls, soups, hash, or served over mashed potatoes. Add barbecue sauce for sandwiches, salsa for tacos, or gravy for a classic comfort plate. This is one of those meals where leftovers don’t feel like leftovers. They feel like a head start, and I love that.

What to Serve With Instant Pot Roast?

This Instant Pot Roast already includes beef, carrots, potatoes, and onion, so it can absolutely stand alone as a full meal. But if you want to round it out, simple sides work best. Think warm rolls, something green, maybe a salad, maybe extra potatoes because we are not here to judge. The roast is rich and savory, so sides that soak up broth or add freshness are perfect.

• Dinner Rolls: Soft dinner rolls are perfect with Instant Pot Roast because they soak up the savory broth beautifully. Serve them warm with butter, and they become the kind of side everyone reaches for. If you make gravy from the cooking liquid, rolls become even more important. Bread and gravy are basically a cozy little friendship on a plate.
• Mashed Potatoes: Yes, the recipe already includes baby red potatoes. And yes, mashed potatoes are still a great side. Shredded roast over creamy mashed potatoes with broth or gravy on top is pure comfort food. Is it potato-on-potato? Technically. Is it delicious? Absolutely. Some food choices do not need defending.
• Green Beans: Green beans add freshness and color next to the rich roast. You can steam them, sauté them with garlic, or roast them with olive oil and pepper. Their crisp-tender texture balances the soft beef and vegetables nicely. A green side makes the meal feel complete without requiring much effort.
• Side Salad: A simple salad with lettuce, cucumber, tomatoes, and a tangy vinaigrette is a nice pairing for this Instant Pot Roast recipe. The roast is hearty, so something crisp and fresh helps lighten the plate. This is the side dish that says, “Look, we made balance happen.” And honestly, good for us.
• Cornbread: Cornbread pairs beautifully with pot roast because it’s slightly sweet, soft, and great for soaking up broth. Serve it warm with butter for a cozy side. It gives the meal a rustic, family-dinner feel. I especially like cornbread with roast on cold nights when everyone wants something filling and warm.
• Roasted Brussels Sprouts: Roasted Brussels sprouts add a caramelized, slightly crispy side that works well with beef. Toss them with olive oil, salt, and pepper, then roast until browned. A little Parmesan or balsamic glaze can make them extra tasty. Brussels sprouts have had a real glow-up over the years, haven’t they? No longer the sad boiled vegetable of childhood nightmares.
• Egg Noodles: Shredded Instant Pot Roast over buttered egg noodles is a wonderful way to stretch the meal or use leftovers. The noodles soak up the broth or gravy and turn the roast into a cozy bowl-style dinner. It’s especially good the next day when you want leftovers to feel new without doing much work. Low effort, high reward.

FAQ

What cut of beef is best for Instant Pot Roast?

Chuck roast is usually the best cut for Instant Pot Roast because it becomes tender and easy to shred under pressure. It has enough fat and connective tissue to stay juicy and flavorful. Shoulder roast, arm roast, or rump roast can also work, but they may be leaner and slightly less tender. If you want that classic pull-apart texture, chuck roast is the safest bet.

Do I have to sear the roast first?

You don’t absolutely have to sear the roast, but I really recommend it. Searing adds flavor and gives the roast a richer taste. It also creates browned bits in the bottom of the pot that flavor the broth. If you’re tired and just need dinner started, you can skip it, and the Instant Pot Roast will still cook. But if you have those extra few minutes, it’s worth doing.

Why is my Instant Pot Roast tough?

If your roast is tough, it probably needs more cooking time. Chuck roast becomes tender when the connective tissue breaks down, and sometimes that takes a bit longer depending on the thickness of the meat. Put the roast back in the Instant Pot and cook for another 10 to 15 minutes on high pressure, then check again. It’s not ruined. It’s just not done relaxing yet.

Can I cook the vegetables separately?

Yes, you can cook the vegetables separately if you prefer them firmer. Cooking the potatoes and carrots with the roast makes them soft and flavorful, but they can get very tender. If you like vegetables with more bite, cook the roast first, then add the vegetables to the broth and pressure cook them for a shorter time. Or roast them separately in the oven. More steps, but more control.

This Instant Pot Roast is hearty, tender, savory, and perfect for cool nights, Sunday dinners, meal prep, or busy family evenings. With chuck beef roast, olive oil, beef broth, French onion mix, yellow onion, baby carrots, and baby red potatoes, it gives you a complete comfort food meal without spending the whole day in the kitchen.

Serve your homemade Instant Pot Roast with the vegetables, spoon extra broth or gravy over the top, and enjoy that cozy, classic pot roast feeling with a lot less waiting. Would you serve yours with dinner rolls, mashed potatoes, green beans, egg noodles, or just extra gravy and no apologies? Can’t wait to hear what you think!