Instant Pot Pot Roast Roast with Carrots & Potatoes is a really great way to make pot roast on a weeknight, because it takes half the time of regular pot roast. Best of all, this pot roast is so tender you’ll be able to shred it with a fork!instant pot pot roast

Instant Pot Pot Roast

Happy Monday, everybody! And to bring in the new week right, I’d like to share with you the easiest recipe I could think of. Because let’s face it, nobody comes home from a Monday at work full of energy. I don’t know about you, but I’m still shaking off the weekend. So, here it is! You literally throw it all into the instant pot, set the timer, and find something else to do while the pot roast does its magic. Sounds like a pretty good deal, right?

instant pot pot roast

I think I have officially gotten the hang of the instant pot. And I can officially say, without a doubt, that I am in love with it. Not only does it take my usual recipes and make them faster (like my instant pot whole chicken), but it also delivers meat so tender you can literally cut it with a fork. Seriously. Does it get any better than that?

So to recap, less time, more tender. All at the push of a button.

instant pot pot roast

I like to throw some veggies under this instant pot pot roast, so it makes a more complete meal. Today I used a really basic combo of carrots, celery, onion, and potato. But I’m also thinking about trying sweet potato, parsnips, and turnips. Any root vegetable would do really well in this. I don’t think softer veggies like broccoli would work all that well, maybe if you had a really small cut of meat and didn’t cook as long.

But my point is, you have options here. Don’t be afraid to get creative.

instant pot pot roast

I’m already planning what to do with the leftovers here, too. Instant Pot Pot Roast sandwiches, morning eggs and hash, and more. This does give you a fairly big plate of meat and veggies here, so there’s a good chance of leftovers depending on how many people you have to feed. instant pot pot roast

3 More Instant Pot Recipes Like Instant Pot Pot Roast

  1. Instant Pot Steel Cut Oats in 20 minutes – Here’s a really filling breakfast idea for your instant pot. Just make sure to get gluten free certified oats.
  2. Instant Pot Potato Leek Soup – A classic soup made easy in the instant pot. Really delicious!
  3. Instant Pot Beef Stew – Another classic soup, but this one will pleasantly surprise you. It tastes just like it’s been sitting in the slow cooker all day, it’s that good!

instant pot pot roast

instant pot pot roast

Instant Pot Pot Roast with Carrots & Potatoes

Instant Pot Pot Roast Roast with Carrots & Potatoes is a really great way to make pot roast on a weeknight, because it takes half the time of regular pot roast. Best of all, this pot roast is so tender you'll be able to shred it with a fork!
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Course: Dinner, Main Course
Cuisine: American
Author: Jacqui
Yield: 6 servings


  • 3 lb boneless chuck roast
  • 1 cup mushrooms, sliced
  • 1 cup beef broth, gluten free
  • 5 medium Yukon gold potatoes, cut into 1-inch pieces
  • 4 medium carrots, peeled and chopped
  • 3 medium stalks celery, chopped
  • 1 medium yellow onion, sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper


  • Instant Pot


  • Turn Instant Pot on saute mode and add olive oil. Add salt and pepper to each side of the roast, then brown roast on each side, about 4-5 minutes per side.
  • Add pot roast, potatoes, and broth to the instant pot. Set Instant Pot on high pressure for 50 minutes, with steam valve closed. 
  • When time is up, quick release the pressure. Once done, add all other vegetables to the instant pot, close the pressure valve, and set on high for 10 minutes. Once done, quick release pressure.
  • Remove the veggies and beef from the instant pot. Shred the beef with two forks and serve.


Click on the time in the instructions to start a timer!
The roast should shred easily. If it doesn't, you can try cooking it in the instant pot for an additional 5-10 minutes. 


Calories: 590kcal (30%)Carbohydrates: 31g (10%)Protein: 48g (96%)Fat: 31g (48%)Saturated Fat: 12g (75%)Cholesterol: 156mg (52%)Sodium: 760mg (33%)Potassium: 1579mg (45%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 6832IU (137%)Vitamin C: 32mg (39%)Calcium: 76mg (8%)Iron: 6mg (33%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!

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