American Beef Instant Pot Recipes Video

How To Make Pot Roast In Instant Pot | Tender & Juicy | Recipe For Holiday Cooking

Tender, fall apart & juicy pot roast cooked in the Instant Pot…

In the Instant Pot, it’s effortless to make the perfect pot roast. If you have an Instant Pot & thinking about what to make for holiday lunch or dinner, here is what you should make: the perfect pot roast, you’ll not be disappointed.

The best part is we can tweak the recipe however way we want, any kind of spices, seasonings, and dried herbs can be added for making the spice mix. Throw all the ingredients into the stainless steel pot, turn on the pressure cook mode & just walk away. Fork-tender & juicy pot roast will be ready along with a rich & flavorful gravy.

Cook the potatoes & carrots separately along with the gravy for just 4 minutes & then thicken the gravy with cornstarch slurry.

Pot roast is a complete meal to enjoy for holidays, special occasions, or literally any day. Give it a try & enjoy with your family & friends 🙂

Cooking Video

How To Make Pot Roast In Instant Pot | Tender & Juicy | Recipe For Holiday Cooking
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 6 People
For making the spice mix
  • Paprika- 2 tsp
  • Ground all spice- 1 tsp
  • Ground black pepper- ¼ to ½ tsp
  • Ground cumin- 1 tsp
  • Dried thyme, sprigs- 4 sprigs or 1 tbsp
  • Dried oregano- 2 tbsp
  • Salt- 1½ tsp
For pressure cooking
  • Olive oil- 2 tbsp
  • Top sirloin roast- 2.8 lbs or 1.3 kg (or use chuck, round or brisket cuts)
  • Garlic cloves, sliced- 4 large cloves
  • Dried bay leaves- 2
  • Shallots, diced- 3 (or use 1 onion)
  • Brown mushroom, halved- 1½ cups (or use white mushroom)
  • Balsamic vinegar- 2 tbsp
  • Light Soy sauce- 2 tbsp
  • Water- 1 cup (or add chicken or beef broth)
For cooking veggies
  • Potatoes, cut into chunks- 3 or 4
  • Carrots, cut into large round cuts- 2 or 3
  • Cornstarch- 1 tbsp, mixed in 2 tbsp cold water
For making refreshing salad
  • Balsamic vinegar- ¼ cup
  • Olive oil- 2 tbsp
  • Ground black pepper- a few pinches
  • Salt- ¼ tsp
  • Orange or pineapple juice- 2 tbsp
  • Spring mix
  • Dried cranberries- 2 to 3 tbsp
  • Feta cheese, crumbled- ¼ cup
  1. I've taken 2.8 lbs or 1.3 kg top sirloin roast. Chuck, round, or brisket cuts can be used for making the pot roast.
  2. To a bowl, add all the ingredients mentioned for 'making the spice mix', combine well.
  3. You can literally add any kind of spices, seasonings or dried herbs of your choice.
  4. Spread the spice mix all over the beef.
  5. Let marinate for 30 minutes to an hour. If you have more time, let marinate for 2 to 3 hours.
  6. Turn on the Instant Pot, select saute setting, temperature medium or high.
  7. Add oil to the hot stainless steel pot.
  8. Place the marinated beef in the oil, sear for 3 minutes let the bottom side turn golden brown in color.
  9. Flip over & let all the sides sear well.
  10. The pot will turn slightly brown.
  11. Add garlic, dried bay leaves, shallots & mushrooms, combine well.
  12. Add balsamic vinegar, soy sauce, combine well for a minute.
  13. Add water, combine well & deglaze the pot by scrapping well using a wooden spatula, ensure the bottom of the stainless steel pot isn't brown.
  14. Close the pot with the lid.
  15. Instant Pot Pro has an automatic seal lid.
  16. If using other Instant Pot models, turn the steam release valve to sealing.
  17. Cancel saute setting, select pressure cooking.
  18. Set the pressure to high, time 1 hour.
  19. For 2 to 3 lbs beef, pressure cooking time is an hour.
  20. For 1 lb or ½ kg beef, pressure cooking time is 45 minutes.
  21. After pressure cooking, let the pressure release naturally- will take 15 to 20 minutes.
  22. After the steam has completely released, open the lid.
  23. Fork-tender, juicy & tender pot roast will be ready along with rich & flavorful gravy.
  24. Using 2 wooden spatulas, take the pot roast out of the stainless steel pot & keep aside on a platter.
  25. Cover the platter with aluminum foil, will keep it warm.
  26. To the rich gravy, add potatoes & carrots, cut them into large chunks.
  27. Close the pot with the lid.
  28. Select pressure cooking.
  29. Set the pressure to high, time 4 minutes.
  30. After 4 minutes of pressure cooking, do a quick pressure release.
  31. Perfectly cooked potatoes & carrots.
  32. Let's thicken the gravy, turn on saute setting, medium or high temperature.
  33. In a bowl, combine 1 tbsp cornstarch with 2 tbsp cold water.
  34. Let the gravy come to a slight boil, add the cornstarch slurry & combine well.
  35. The gravy will thicken right away, cook for a minute.
  36. Take the stainless steel pot out of the main pot.
  37. Slice the pot roast & serve on plates.
  38. Top the pot roast with potatoes & carrots & pour some gravy over the pot roast.
  39. The gravy is incredibly flavorful, you'll be seen drinking the gravy.
  40. I also served a refreshing salad with balsamic vinaigrette dressing, super easy to make.
  41. For making the salad dressing: to a bowl, add balsamic vinegar, olive oil, ground pepper, salt & juice; adding juice is optional. Combine well.
  42. To a large salad bowl, add the spring mix, dried cranberries, feta cheese & pour the dressing over the salad, give it a good toss.
  43. Serve with the pot roast & enjoy this delicious complete meal. Absolutely YUM!



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...