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!
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.