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1 hour hr 40 minutes mins
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I got an Instant Pot last week and have been cooking with it ever since! One of my favorite slow cooker recipes is with a Roast so I thought my first recipe needed to be Mama’s Pot Roast!
If you have never heard of a Instant Pot – they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Instead of cooking my roast for 8 to 10 hours in the slow cooker, It cooked for 60 minutes and was just as tender!
I also threw in some carrots and potatoes so I could have a side dish done all at one time!
Check out the reviews on the Instant Pot on Amazon and join the 1000’s of people who LOVE it! You can read about it HERE.
Related Recipe: Try our Slow Cooker Sunday Dinner Pot Roast!
How to turn this Instant Pot Beef Roast into a freezer meal:
Place roast, dry onion soup mix, onion, carrots, and potatoes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.
When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-120 minutes (or 30 minutes per pound of your roast).
Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Looking for more freezer meals just like this? Click here for our top100 Instant Pot Freezer Meals!
Serves: 8 people
INSTANT POT MAMA'S POT ROAST RECIPE
This simple pot roast cooks in record time in the Instant Pot!
Prep Time 5 minutes mins
Cook Time 1 hour hr 20 minutes mins
Pressure Time 15 minutes mins
Total Time 1 hour hr 40 minutes mins
PrintPin
Ingredients
- 3-4 lb Boneless beef chuck roast
- salt and pepper to taste
- 1 Tablespoon vegetable oil
- 1 onion chopped into large pieces
- 2 cups beef broth
- 1 lb yellow potatoes cut small
- 1 lb carrots chopped into large chunks
- 1 pkg dry onion soup mix
Instructions
SEASON ROAST WITH SALT AND PEPPER. SELECT SAUTE AND ADD OIL TO THE COOKING POT. WHEN HOT, BROWN ROAST ON ALL SIDES, 8 TO 10 MINUTES. PLACE INTO THE COOKING POT.
ADD THE CHOPPED ONIONS, CARROTS AND POTATOES TO THE POT. SPRINKLE ON THE LIPTON ONION SOUP MIX AND POUR ON THE BEEF BROTH.
SELECT HIGH PRESSURE AND SET THE TIMER FOR 80 MINUTES. WHEN BEEP SOUNDS, TURN OFF PRESSURE COOKER AND ALLOW PRESSURE TO RELEASE NATURALLY FOR 15 MINUTES. AFTER 15 MINUTES, USE A QUICK PRESSURE RELEASE TO RELEASE ANY REMAINING PRESSURE.
CAREFULLY REMOVE LID. TRANSFER POTATOES CARROTS AND BEEF TO SERVING DISHES.
IF YOU WANT GRAVY, MIX CORNSTARCH AND WATER (3T CORNSTARCH WITH 3T WATER) AND MIX IN THE JUICES IN THE POT. COOK WHILE STIRRING ON SAUTE UNTIL THICKENED.
Notes
IF YOU WANT TO COOK THIS IN THE SLOW COOKER. ADD ALL INGREDIENTS INTO THE SLOW COOKER AND COOK ON LOW 6 TO 8 HOURS.
How to turn this into a freezer meal:
Place roast, dry onion soup mix, onion, carrots, and potatoes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.
When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-120 minutes (or 30 minutes per pound of your roast).
Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Nutrition
Calories: 700 kcal · Carbohydrates: 17 g · Protein: 67 g · Fat: 41 g · Saturated Fat: 19 g · Trans Fat: 2 g · Cholesterol: 233 mg · Sodium: 550 mg · Potassium: 1594 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 9517 IU · Vitamin C: 16 mg · Calcium: 90 mg · Iron: 8 mg
Equipment
Instant Pot or Slow Cooker
Recipe Details
Course: Main Course
Cuisine: American
This post was included in our Top 18 Easy Freezer Meals video – for more inexpensive and delicious recipes like this one, click here to check it out!
More Instant Pot Recipes Coming Soon!
Join The Discussion
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Grace says:
My in-laws gave me an Instant Pot someone had given them and it honestly sat forgotten in a box in my laundry room for ages. Then I kept seeing Instant Pot recipes pop up on my favorite food blogs and I remembered that box. I wasn't even sure that's what I had, but praise be, it was! I love it! I'm so excited to try this (and the Instant Pot cheesecake recipe I found today!) and am looking forward to your upcoming Instant Pot recipes!!!
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Grace says:
Update: We had company over last night and I made this. It was so easy and turned out great!
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Kris says:
I'm so glad you liked it!!!!
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Cat says:
I got an Instant Pot for Christmas and finally got up the nerve to try it. This was the first recipe I made and it was delicious!
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Angie says:
Tried this a couple weeks ago and it was amazing. Fall apart roast finally! I'm making it again today!
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Kim says:
I am excited to try this recipe tonight!! Love my Instant Pot!!
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JB says:
This is an awesome recipe! P.s the ads making this page run slow and there is no way to click them awayfy
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Sasha says:
Is High Pressure the Manual button?
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Cyd says:
Here is some information I found for you on Instant Pots - On older Instant Pots, the Manual button means pressure cooking. On newer pots, there is an actual Pressure Cook button. (Hooray!) The default for both of those buttons is High Pressure. Press the manual or pressure cook button, use the plus and minus buttons to adjust the cooking time, then leave the cooker alone for ten seconds and it will beep and start cooking. (Hit cancel if you need to change something.)
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Hope says:
I have a small roast it's like .75lbs. It's only for my husband & I. How long would I cook that with the vegetables in the Instant Pot?
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Cyd says:
With a roast that small it's not going to take very long. Maybe 15 minutes. You should have received a cooking booklet with your instant pot that will help you determine the cooking time on different sizes of meat. This website might be helpful too. http://instantpot.com/cooking-time/
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Debbie says:
I'm a newbie with the Instant Pot.. When u say add the oil n brown both side. .Do I put the oil in and cook it on all sides with the lid on or off?? When do i add the veggies?
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Evan says:
I’m going to use this recipe for dinner tomorrow; however, I want to use your recipe for twice baked potatoe casserole as well. Therefore, I’m going to leave out the potatoes in this recipe. How should I alter the ingredients if I leave the potatoes out? Thanks in advance!
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Cheri R Campbell says:
Made the roast today. 2.9 lb roast. Seared, dumped as instructed. The only thing is about 60 minutes or so would have been good. However even at 80 mins it saw like my mom liked it and meat was so tender, veggies a little soft. It was awesome. My first pot roast in IP but won't be my last. I did add a can of drained Rotel tomatoes. SOOOOOO good. Thanks
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Tonya Turbville says:
When browning meat, no top is needed on the pot.
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Tonya Turbville says:
After browning your roast, put your veggies over the meat, then add the liquid.
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Madonna says:
I have the same recipe for pot roast except my recipe calls for 1 can of cream of mushroom soup to be added with the other ingredients, do I need to alter the recipe by cutting back on the liquid?
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Nancy says:
No one ever says what side instant pot that they are using!I have a 3 qt and it would be good to know if I need to half this recipe or not.
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Robbo says:
Daddy (that's me) made Momma's Pot Roast in our newish InstaPot for dinner with Momma. Didn't have the potatoes, but put in lots of green beans. Had only chicken broth, so... what the heck. Followed all other instructions and WaaLaa! It turned out great! This is a pretty can't miss dish. Thanks lots!
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Cyd says:
So glad you are using your new Instant Pot. Sounds like with all of the substitutions it all worked our great! We love this! Have a great week and stay safe!!
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Debbie says:
I would like to know how to buy those things that you shred the roast with?
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Cyd says:
They are called Bear Claws. Here is the Amazon link - https://amzn.to/3a1fVWI
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Shayla Webb says:
Can you put it in frozen? If so how would I do that?
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Cyd says:
You can put it in frozen, but it will take longer to cook. Cook for about 90 minutes. Let it do a natural release instead of a quick release. That will give it some extra cooking time.
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Carol says:
Making this for dinner tonight! Can hardly wait!
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Jo M says:
Made this tonight. Absolutely delicious! Thank you!
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Doris Forrest says:
this recipes was very good and easy
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Kim says:
Do you have to brown it?
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Momma Cyd says:
No, you don't need to brown it.
About The Author:
Kristen Hills
Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.
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