This post may contain affiliate links. See my privacy policy for details.
I bet that many of you have an new Instant Pot and want to learn how to cook a roast in your Instant Pot! My favourite thing to cook in my Instant Pot is an excellent roast so read on to learn how and see some recipes!Ā
This is the BEST Way to Cook a Roast in your Instant Pot!
Raise your hand if a good blade or chuck roast is your favourite roast beef to make.
Me, me and me again.
There is nothing like a long, slow cooked chuck roast where the fat melts away and leaves you with tender, juicy bits of delicious beef. It also is fantastic that you can cook it for a good 9-10 hours in a crockpot.
Who bought themselves an Instant Pot this past year?
While they have been around for a while, I think that NOW they are really becoming mainstream, as in not only food bloggers have Instant Pots, that type of mainstream. I bought mine last summer when they were on for an incredibly cheap price on Prime Day and I swear that it hasn’t left my counter for more than three days since then.
The very first thing that you need to learn is how to make a blade/chuck roast in your Instant Pot. Seriously. You will thank me for this later.
If you use a slow cooker/crockpot, you need to own one of these. I kid you not, I can’t remember the last time I was so happy with an appliance. The ability to cook a blade/chuck roast in your instant pot in 120 minutes thanks to the high pressure option is incredible. I was running late that day and had these two roasts that I had picked up to make for supper. I put them on at 4 pm and we were eating by 6.
CRAZY AMAZING THIS INSTANT POT IS.
Sorry for the Yoda talk there briefly.
However, cooking those two blade / chuck roasts in the Instant Pot at the end of a very busy day was a lifesaver. I popped them in, threw some ingredients on top ( in the recipe below) and we were eating the best blade roast ever.
What usually takes a day in the slow cooker was achieved by the high pressure setting on my Instant Pot in two hours.
I usually make two roasts so that I have leftovers to eat all week, because there is nothing like leftover blade roast with eggs on top for a massive protein hit in the morning for breakfast.
Leftover blade roast is amazing on salads, in sandwiches and just by itself. I always make sure to make extra!
I honestly don’t know how I used to live without my Instant Pot. I use it for slow cooking, I use it for soup at least once a week ( the high pressure cooks soups in a SNAP! Love it!) and now this whole Best Blade Roast Ever in the Instant Pot? Ugh. In love. I’ve been trying to convince my mom and sister that they need an Instant Pot and I think after my mom saw how quickly it cooks a roast, she’s on board.
How to Cook a Roast in the Instant Pot Tips & Tricks
- You really do need to cook a blade or chuck roast for 120 minutes. Blade and chuck roasts are very tough and have fibers that absolutely need to be broken down by cooking, and cooking for a long time. Theses roasts take 8-10 hours in the crockpot, so 2 hours in the Instant Pot is definitely the way to go!
- You need liquid and not just liquid you need DELICIOUS liquid. Food can be a bit bland when pressure cooking so you need to spice up!
- If you have a roast that is from a quality butcher, you can try cooking it at 90 minutes. Grocery store roasts are generally lower quality. Play it by ear based on the meat quality of the roast you are cooking.
- Thick roasts may need to be cooked a little longer as it’s thickness that determines how those fibers are going to break down inside.
Just writing this post up makes me want to make this roast again. It’s similar to that Mississippi roast in the fact that I use a package of dry Ranch dressing in it, but there’s no peppers. Trust me, the dry Ranch dressing makes this delicious!
Happy cooking everyone!
Love,
Karlynn
How to Cook a Roast in Your Instant Pot
Ingredients
- 5 pounds blade or chuck roast – boneless
- 1 pack gravy mix
- 1 pack Ranch dressing mix
- 1 pack onion soup mix
- 1 cup water
Instructions
- Place the water in the bottom of the Instant Pot, the place the roast on top.
- Sprinkle the rest of the packages on top of the roast.
- Close the Instant Pot and seal it.
- Press the meat/stew button and set for a 120 minute cook time. Let it decompress. Remove and serve!
Notes
Nutrition
PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Jamie Wilson says
I have a question. I am new to the instant pot. My pot doesn’t have meat/stew…so I am wondering what should I use. Trying this tonight
Kristy says
Can I cook the potatoes and carrots with my boneless chuck or do I need to add vegetables at the end?
Patti says
The roast had so much flavor. My family loved it. This will be my go to for instant pot roast.
Victoria Ray says
5 stars from the family.my picky 17 year old daughter loved it. This is how I will make roast from now on!
Kimberly says
Perfection! Thank you for such easy instructions. The packets gave it such yummy flavor. So so so tender! Will definitely be using this one again!
Ahappymom says
I have never used the meat stew button. I closed the vent and an hour in I went to check instant pot and there was no pressure and liquid was all over my countertops. I wasnāt near max line. What happened!?
Ahappymom says
Nevermind. I forgot to put the plastic seal on the lid after I washed it. Totally ruined : (
Tracy says
Iām making this today, sure would like to see answers to all these questions! My chuck will probably still be somewhat frozen, do I put the roast directly into the pot or on the trivet? Would like to know how anyone reduced the sodium content or used non-processed seasonings.
Darcy says
I love the simplicity of this recipe, I’ve have the roast in the IP right now. Going to try it with a roast half the size. I agree with others, the sodium content is through the roof, I would love to see this reduced. Thanks for the post.
Darcy McLean says
UPDATE: The roast turned out incredibly well. So much so, that I’m making another one this week, the same way. This time though, I’m cutting out the gravy mix, I need to cut the sodium somehow. This time around, I’m going to rub the roast with the seasoning then put the remainder in the cup of water rather than simply having the mixes sit on top of the meat. It should come out just like the OP’s roast.
Kathleen says
Wow! I made this as is but I added onions at the bottom of the insert and I only had a packet of brown sauce. We do not have ranch in powder form (inMontreal, never seen it) and I don’t have onion soup. I cooked for the 2 hours and it made a lot of liquid so I added a second packet of sauce I had after the pressure released. It is incredible, the roast just shreds itself, it is super tender and it is easy to remove the fat that remains. So much quicker than the crockpot!!
Annabella Fresquez says
Still not sure how much liquid to put on pot for a 3 pound roast-.don’t want it to burn!!!
Karlynn Johnston says
Hey, everything for the water and mixes remains the same with a smaller roast. It’s the ratio for the gravy and so that the instant pot comes to pressure with enough water. You just have more gravy!
Carrie says
I put 2 roasts in turned out nice and tender after 2 hrs. So happy with it. Saved the day today!
mark white says
can you cook it in a 3 qt .ty let me know.
Lisa says
My husband and I are at a cross roads on the cook time . His searches say 80 mins for a 5 lb roast. The 2 hours seems so much longer. It doesn’t over cook?
Danny Crawford says
the first roast I tried in my new InstaPot turned out just OK.. I wasn’t sure how much water to put in my 8 qt pot.. I got the roast with taters, onion etc all in one package . I put a good 3 cups of water,, it scorched and stuck to the pot. Like to never got it cleaned out. What did I do wrong. I followed the directions that came with the insta Pot booklet. almost afraid to try another…and advice would be nice..
June says
I always spray my pot and trivet that holds food off the bottom with pam. Use 1 cup water and mix a little cornstarch and better than boullion with seasoning to my taste salt, pepper, garlic & onion powder 1/2 to 1 tsp each. Hit meat button 20 minutes per pound. I also add some vegetables the last 15 minutes. Do quick release add veggies, cook 15 more minutes. Let stand 10 minutes with top off after slow release and drain juice into small sauce pan to make gravy. I don’t like to saute in instapot as I’m short and can’t really get to the bottom.
Heidi says
This sounds really good; but Iām a little concerned about the sodium content in all those packets. Is there any substitutions that can be made to cut down on the salt?
Ashley says
What size instant pot do you have?
Dave says
I have a 2 pound beef tenderloin. How do I cook a whole tenderloin in Instant Pot?
Martin says
So I just pour all the seasoning packs on top of the meat? And one cup of water on the bottom it seems like a lot of seasoning to pile on top of each other
Lisa says
that’s what i am thinking. regardless, i followed the instruction. Hope it turns out.
Tyran says
I am always trying to find the perfect roast. I have this in the IP right now. But am wondering how to make the gravy thick on the IP.
Susana Aguilar says
How would you incorporate cooking the potatoes and carrots?
Lori says
Add a can of cream of mushroom soup to it
Leah Perkins says
Turn it to salute after you take the roast out and I add a little cornstarch to thicken up the sauce to a gravy
Christine Facchina says
I’m sorry my comment has nothing to do with the roast but it looks fantastic. Those eggs on top of the roast in one of your pics are perfectly round and look poached. How or what did you use to get that? I’m always looking for ways to poach eggs other than the boiling water method cuz it’s more miss than hit for me lol.
Jd says
Excellent!!
jessica says
How long would you cook a 3lb roast? Would you keep the liquid the same?
Angie Kirkpatrick says
Would this work with sirloin tip roast?
Rhonda says
Can i cook potatoes and carrots with my chuck roast while its cooking or wait til it finishes and add them and cook for 10 or 20 min more?
Jay says
I gave this a try today. Had a three pound chuck roast, thawed. Had “Au Jus Gravy” mix so we went with that.
Set the cooker for 60 minutes. Checked the temperature afterwards and it was 180 degrees Fahrenheit. Put the lid back on until we were ready to eat, maybe 30 minutes.
It came out very juicy and delicious.
Chandra says
Would this be quick release or natural release for the end ? Making tonight and can’t wait !!
Karlynn Averil Nicole Johnston says
You can quick release this!
Gail Johnston says
how did you cook those eggs in the picture that are on top of the beef?
Denise says
What if my roast is smaller
Paul says
I can’t believe I read a 10 min post for about 30 seconds if information. Still, I will try this recipe. Thank you for sharing. Now if I could just finish this comment without another popup, that would be fantastic.
Wendy McBride says
I just have one question: What is the gravy mix you use? Brown Gravy?
Karlynn says
Brown but you could use a mushroom, beef or whatever tickles your fancy!
Ginny Thueson says
I have been cooking for my family for 36 years and have made more pot roasts than I can count! I recently bought an instant pot and have been searching for recipes that work well with it. Well this one is a solid winner!!! I would say that using my instant pot and this recipe (I did not make any changes or substitutions} gave me the BEST pot roast I have ever made!! Absolutely the most delicious and tender roast EVER!!!
Lorry says
The packets that she suggests to just put on top of the roast are they just a dry packets or do you add water to them
Ruby says
This was bomb diggity so tender and taste amazing
Dan says
Yes the same.
Helene says
Tried this recipe today and it was AMAZING. So moist and tender. Everyone loved it. This will be my go to recipe for roast beef in the Instapot. I stumbled on this doing a Google search. Thanks for sharing.
Benjamin Doaks says
Could I use a frozen roast? If so what would you suggest the cook time be?