pressure cooker pot roast shred

Fall-Apart Pressure Cooker Pot Roast

Ever since we got our hands on the amazing Instant Pot pressure cooker, it hard to imagine returning to our oven-lovin’ or slow-cookin’ ways.  This indispensible kitchen tool has become our “go-to” for anything that would typically require an extended cooking time – from our popular whole Pressure Cooker Chicken… to soups, stews, vegetables and even large, tough cuts of meat.

This modern day pressure cooker operates with what seems to be magic: it speeds up the cooking process exponentially and yielding tender, flavorful gourmet results with the least amount of effort. Chicken is juicer… beans are the perfect al dente… and flavors pop like never before. We’ve taken a number of our favorite dishes – ones that we used to cook in the oven, on the stove or in a slow cooker – and tested them with unrivaled success.

Unlike the slow-cooker, a pressure cooker doesn’t let a smidge of tenderness or flavor escape. The combination of heat and pressure infuse meats with aromas that roasting could never do. This process also helps to gently break down the fibers in tougher cuts that typically take hours of cooking, making even the least expensive cuts buttery soft and fork-tender. The Instant Pot has even been proven to preserve nutrients that slow-roasting typically loses.

And it does it all in an hour or less. Whether window watching while you oven-roast or waiting the whole-day away for the slow-cooker, the deadline for dinner just became stress-free. Now the only pressure is under the lid.

Pressure Cooker Pot Roast: Tender Meat for Any Meal

In our quest to simplify the feat of getting a wide variety of delicious and healthy meals to your table (with the least amount of work, stress and cost), we recently put the pressure to the test with the iconic and oh-so-humble pot roast.

With standard methods of preparing this traditional meal, we found that the meat would often lack the depth of flavor we knew it was capable of. Sometimes, it just wasn’t as tender as it ought to be or the meat dried in the hours of heat. Finding that sweet spot between fork tender and flavorful meant watching the clock in hopes of catching it just in time.

With just a few trial runs adapting our favorite Slow Cooker Pot Roast recipe, we created the simplest, most flavorful and most tender pot roast we’ve ever enjoyed.

This recipe is perfect for a large family dinner. There are also plenty of ways to enjoy the leftovers throughout the week. This pot roast has found its way into Taco Tuesdays, over mashed garlic “fauxtatoes”, tucked into Paleo Keto Paleo Dinner Rolls for mini sliders, and quickly sautéed with broccoli and coconut aminos for Asian Beef and Broccoli. We’ve also folded this fork-tender beef into our make-ahead Paleo Egg Muffins for a protein packed personal quiche for those afternoon slumps or breakfast on the go.

Ok, enough talk… let’s get (pressure) cooking!

How to Master the Pressure Cooker Pot Roast (So Easy a 5 Year Old Could Do It!)

First, grab your ingredients. You’ll need a 3 pound grass-fed chuck roast, 1 medium onion, sliced, 2 tablespoons grass-fed tallow or coconut oil, a teaspoon of high quality sea salt and 2 cups water or bone broth. [Limited Time: Our Friends at Thrive Market are Offering a Free Package of Grass-Fed Bone Broth – Just Pay Shipping!]

Fall-Apart Pressure Cooker Pot Roast Ingredients

Like most pot roast recipes, searing the outside before cooking the roast will create what’s known as the Maillard reaction. This browning reaction between protein and sugar brings out those rich, caramel flavors that will soon be heightened by the pressure. It also helps to seal in the juicy goodness.

To do this, you’ll start by turning your Instant Pot to the “Sauté” option and adding the coconut oil or tallow. Once the fat is melted and up to heat, sear each side of the chuck roast just long enough until the meat is nicely browned.

Instant Pot with Oil for Pressure Cooker Pot RoastImage of Pressure Cooker Pot Roast in heated oil in the Instant Pot Cooked and flipped pressure cooker pot roast picture

Once all sides are golden, sprinkle in the salt…

Salted pressure cooker pot roast image

Add in your onion… 

Sliced onion photo for pressure cooker pot roast

Pour in the bone broth or water…

Image of onions and broth to the pressure cooker pot roast

Close and lock the lid, set the timer to “manual” for 70 minutes, and let that pot roast float on in to tender town.

Set Instant Pot timer to 70 minutes for pressure cooker pot roast

In a quick hands-off hour and ten minutes, you’ll open the lid to discover the richest, most shred-able pressure cooker pot roast with flavorful au jus for a classic home-style meal like never before.

tenderized pressure cooker pot roast picture

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Do you enjoy pot roast at your house? If so, we’d love to hear the many ways you enjoy it in your meals.

4.8 from 5 reviews
Fall-Apart Pressure Cooker Pot Roast
Prep time
Cook time
Total time
  • 3 lb grass-fed chuck roast
  • 1 medium onion, sliced
  • 2 Tbsp. coconut oil or grass-fed tallow
  • 1 tsp. sea salt
  • 2 cups water or bone broth
  1. Turn Instant Pot to Saute. Add the oil.
  2. When shimmering, add the pot roast. Cook 2-3 minutes to golden, then flip to sear other side.
  3. Sprinkle on the sea salt. Top with sliced onion. Pour in the water or broth.
  4. Close and lock the lid. Set Instant Pot to “Manual” and program for 70 minutes.
  5. You may do quick release or natural release.

Delicious 4 Ingredient Fall-Apart Pressure Cooker Pot Roast


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Nutrient Information Per Batch

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Maria M Calderon says:

    Great recipe.

  2. Could you add carrots & potatoes to the pot as well? I ordered my Instapot on Friday and it’s coming today! I’m so excited!

    • Cool as directed. Cool potatoes in with meat for 70 minutes, then add carrots (and mushrooms, in my house), then cook for 10 minutes. Enjoy.

  3. I have a grass fed Eye of Round… ugh…
    I am going to try this recipe in my new IP-Duo 60. Trivet or not? Hope it comes out as tender. I know chuck can be fork tender because of all the fat. Eye of round is great but pretty impossible to get tender. I have a subscription to Butcher Box, which I love, BUT they tend to send tough pieces of meat regularly. Hoping the Instant Pot can help. Flavors are great in these cuts… tenderness hit or miss for me. Happy to have found your site.

  4. Christina says:

    If I wanted to add potatoes and carrots to this what would I do? I’ve only used my IP once and it was to cook rice!

    • I would set the timer for 15 minutes less than the recipe says. Do a quick release, add the vegetables and get the lid back on as quickly as possible. Then set for 15 minutes.
      Don’t cut your carrots as small as you want them. Cut them about the same size as the potatoes and then you can cut them up more after cooking.
      I have started a document to let me know how long to cook things in my IP. If you vegetables are overdone, cut down on cooking time the next time or cut them larger. Also, my potatoes and carrots were room temperature.

    • I add my potatoes and carrots, on top of the meat, close the lid , and they come out great.

  5. Fabulous recipe!! I needed one that did not include the veggies in the pot and this was amazing. I’ve tried a few other electric pressure cooker pot roast recipes and they just didn’t pass muster with my family, but this one is a winner. Thank you!

  6. I’ll be moving to AIP very soon and won’t be able to do eggs. I wonder if anyone has tried using an egg substitute such as a gelatin egg for this and if it worked out the same? Sure wish I could do the tomatoes, too, as I love and miss them so much, but tomatoes aren’t so fond of me! I was very glad to hear of everyone’s different combinations as its given me different ideas to try out instead of the tomato.

  7. How about a 2 lb roast, what is the rule of thumb for different sizes?

  8. Nancy Brooks says:

    I cooked my beef bottom round roast for 40 minutes, slow released pressure and it’s soooo tough! Like leather. Should I put it back in for 20 more minutes or more? Help. I want to like the Instapot but, right now, don’t love it!!

    • I’ve had the same issue with my IP. I can’t remember the size of my roast, but I followed the instructions according to the weight of the roast. And the meat was tough. Idk what the issue is; I’ve read elevation effects pressure cooking BUT I live way below sea level so pressure cooking should actually be quicker for me. Anyhow I’ve found that 1 to 2 hours (usually 2) on manual has worked best for me no matter the size or even type of protein. I know kinda late, but hope that helps.

    • 40 minutes is not long enough for bottom round. At least 60 for small roast and up to 90 for larger. Then I leave on keep warm for an hour or moreThey turn out very tender. Remember with this cut cut you can’t overcook but you can undercook.

  9. Thanks for this great recipe! Just out of curiosity, what is the difference between the “Meat/Stew” setting and “Manual”? I am bookmarking your page.

  10. Char Trainer says:

    You can also take whole potatoes, prick with a fork, rub skin with butter & sprinkle with kosher salt. Wrap in foil & place on top of roast. Perfect, delicious baked potatoes.

  11. I am recovering from abdominal surgery and could not lift my two (one within the other) heavy cast iron Dutch ovens. Decided to try this recipe and the meat is fall-apart-tender as promised. I just put five large peeled, cut-up, carrots and 7 smallish potatoes into the broth and will now pressure cook those for 15 minutes.

  12. Irene Marie says:

    I think your picture shows 7 hours instead of 70 minutes.

  13. frank weir says:

    Its my understanding that quick release almost guarantees tough meat. Always use natural release when cooking meat in a pressure cooker.

    • Kelley Herring says:

      Helpful tip, thanks Frank! I will do a back to back experiment on two cuts of the same meat and see what “tenderness score” we get for each.

  14. So far I haven’t had very good luck with my instant pot. The first roast I cooked was 3 lb chuck roast, 2c broth, natural release, after 45 minutes it was 200 degrees and basically leather 😩 I’m very nervous to leave it in for 70 after seeing the results of the first or will the longer time help the meat to fall apart? Thanks in advance for your help! I’m still a novice cook and instant pot is a whole new ball game.

  15. Thanks for the recipe! Is there a particular reason you season (with salt) the chuck roast *after* searing it rather than beforehand?

  16. Kelley Herring says:

    Thanks for including us in your list, Ashley!


  1. […] Served over mashed cauliflower, this roast is amazing. Add a little side salad and it’s a whole meal. You can find the recipe on Healing Gourmet. […]

  2. […] Fall-apart pressure cooker pot roast from Healing Gourmet […]

  3. […] Instapot Pot Roast – a tender, fall apart piece of meat […]

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