Fall-Apart Pressure Cooker Pot Roast

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.

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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.

4.6 from 22 reviews
Fall-Apart Pressure Cooker Pot Roast
Prep time
Cook time
Total time
Serves: 12
  • 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.
Nutrition Information Per Serving

226 calories, 15 g fat, 7 g saturated fat, 6 g monounsaturated fat, 1 g polyunsaturated fat, 77 mg cholesterol, 1 g carbohydrate, 1 g NET carbs, 0 g sugar alcohols, 0.5 g sugar, 0.2 g fiber, 22 g protein, 387 mg potassium, 215 mg phosphorous, 479 mg sodium, 23 mg magnesium


Delicious 4 Ingredient Fall-Apart Pressure Cooker Pot Roast


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.

    • Therese Weisman says:

      Help! Just started up my power pressure cooker xl and I have no manual setting. Seared it on the range and then set pressure cooker on chicken/meat and tried to st manual time via cook time selector but no luck

  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.

    • Yes, they will add great flavor, but will be falling apart at the end of 70 mins. Maybe pull the roast at 70 mins, tent with foil, discard mushy veggies, throw in some new veggies, reseal and put it on manual for 5 more mins?

    • I have added large chunks or even whole potatoes (and or sweet potatoes) and whole carrots (fat ones) along with the onions and meat. The larger the chunks the better as they do cook faster than the meat, but even if they do get a little overcooked, they are delicious!

    • Janice M Woods says:

      You can add. Anything you want to it. I did

    • Adding potatoes, carrots, celery, etc. Whatever you like, I’d quick-release pressure after about 50 minutes, add your whatevers, then continue pressure cooking for another 15-20 minutes.

      • I agree. I cook onions and garlic & some celery with the meat for 50 minutes. Then remove the celery & roast, immersion blend the leftover garlic and onion. Add the roast back with potatoes, additional onion, carrots, fresh celery and turnip. To thicken the gravy I use Wondera.

  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.

    • Judy Cole says:

      How did it turn out? I am looking for a way to cook and eye round roast, also.

      • I have used the following recipe in my IP with success. I am not 100% sure of the cooking time, because I’ve done it with different sizes of eye of round. The recipe is from here (in Portuguese, I’ve used Google Translate for English): http://www.aquinacozinha.com/lagarto-feito-na-panela-de-pressao/
        1 piece of eye of round (~ 3lb)
        2 tablespoons oil
        1 onion sliced
        1 ripe tomato sliced
        2 cloves garlic, crushed
        1 tablespoon balsamic vinegar (or other vinegar)
        1 tablespoon of salt
        freshly ground black pepper (a pinch)
        1 and 1/2 cup of hot water

        – Heat the oil using the Sauté function in the Instant Pot.
        – Place the whole eye of round in the pot and let it brown on all sides.
        – Add the onion, the tomato, the garlic and let it sauté for a couple of minutes in the pot.
        – Add the balsamic vinegar, salt and pepper.
        – Add the hot water, close the lid and set the timer to “Manual” for 45 minutes.
        – Let the pressure out (quick or natural release), remove the roast, slice it and serve the slices with the sauce over them.
        * You can reduce the sauce in the pot using the Sauté function.

        • Thanks so much Marcia! My eye of round came out really good in the Instant Pot. There was just a touch of pink in the middle and I like mine on the rare side so next time I’ll lessen the cooking time a bit and do quick release.

      • Mine was a fail. Followed directions- simple recipe with 4 ingredients. Mine came out tough, tasteless, and kind of greasy. Veggies were mush. Going back to the crock for this meal.

    • I have a Butcher Box eye of round in my deep freezer that needs love. Any chance you’ve nailed a recipe for it after all this time?

  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.

    • There is no egg or tomato in the recipe. In the posted secondary recipe there is also no eggs. For that one, just leave out the tomato, or add a touch of celery for a different seasoning instead.

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

    • Kelley Herring says:

      Hi Darcy,
      Please check the Instant Pot Cooking Time Guide. I usually scale using that as my guide, erring on the side of caution (cooking longer).

    • Suzan Jordan says:

      You can add any veggies you like, just know they will be really well done. Carrots and green beans hold up fairly well. Rest them on top of the roast and they should be fine. Don’t cut your potatoes really small. Big chunks work best.

  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.

      • A tough beef roast is undercooked, not over cooked. Even in a slow cooker. Also, remember most IP are also slow cookers. Be bold. It’s worth it. It’s how we learn. 🙂

    • 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.

    • I followed the Instant Pot recipe, which said to cook the meat for 30 minutes with a 15-minute natural release. I took the meat out and then put the vegetables in for a 5 minutes pressure cook. The meat was done, but not as tender as I hoped. From what I read here, 30 minutes is too short of a time. I will try the longer cooking time. Thanks to Kelley for the recipe!

  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.

  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.

    • Charles Noska says:

      The longer in a pressure cooker the more tender. You need the time and pressure to break down and renderixe those tough fibers. You need liquid to create steam for the entire 70 minutes. The recipe does work.

    • Even in a dutch oven on top of the stove many roasts get soft (but they are not fully cooked yet) and then go to a tough stage and then after that they really start absorbing the liquid and get very tender. You have to get past that tough stage. The only way it will get tougher by cooking too long is by roasting in high oven or over fire until it just chars into leather.

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

  16. I realize this is a 2016 post, a bit old, but also that there has been a bit of traffic on this in 2017. Actually I’d like to repeat a question I didn’t see answered from January – why using the Manual setting rather than Meat?

    • I’m wondering the same thing. Hope someone answers the question.

      • Kelley Herring says:

        Hi Wendy & Ky,
        The manual setting just gives you more control. With manual, the default pressure is HIGH and you choose how much time you want. The Meat setting is pre-programmed for HIGH pressure and 35 minutes.


  17. I followed this recipe as suggested using a 2# roast….no change of cooking time. It turned out great! Husband commented several times how tasty this was and asked for more onions to be added next time.

  18. Rhonda Tenderholt says:

    Looks like a really good recipe. I’m having a hard time reading it, though, because of the ads on the side. I have to copy and paste it into a new document to read it fully. Thanks for the recipe. I can’t wait to try it.

    • Kelley Herring says:

      Hi Rhonda,
      You can just click the “Print” button on the recipe and it will give you a page with the recipe only. I hope you enjoy!

      Be Well,

  19. Kenneth Corley says:

    I added a rutabaga along with the onions, and they came out perfect! I’ve never managed to cook them to my satisfaction before…and, they had a good flavor from the stock.

  20. Trivet or no trivet?! I know in my slow cooker it scorches of I have it directly on the pot. Same for pressure cooker?

  21. Vanessa Turner says:

    This turned out SO delicious. I used none broth (as optional inthe recipe). This recipe is a keeper. Thank you!

  22. Delicious and simple! Thanks for the recipe. Best pot roast I have ever made. Whole family loved it. I used a 3.1 lb rump roast, used bone broth as the liquid, cooked for 80 minutes then natural pressure release. Meat was deliciously moist and tender.

  23. I have eight pounds of meat to cook. what would you suggest for time adjustment?

  24. I made my 3# chuck roast yesterday. Followed the recipe exactly. I was unsure about putting the meat on the rack (that came with the pot) or leaving the meat on the bottom of the pan. I chose the former (on the rack). It came out a little dry (70 min). So, if your recipe doesn’t mention the rack, does that mean that the rack isn’t used? Thank you.

    • Kelley Herring says:

      Hi PJ,
      No rack. You can see in my instructions (and in the photos) no rack was used. This will improve hydration. The rack is more for steaming (eggs, vegetables, cheesecakes, etc).

      Be Well,

  25. Hope Ryan says:

    I made this tonight for dinner. Fantastic. Used natural release which I read is best for beef roast so the meat doesn’t seize up. We ate it in tacos. Also, I seasoned the leftover juices and all saving for on soup. Delish.

  26. I had a 3.3 on bottom round roast. I added 10 minutes to the cooking time and because I was not at home, it naturally released for over 50 minutes. The meat was still tough on the inside And barely falling apart on the outside. My IP is new to me and I don’t see a “manual” button…is it called something else on the DUO 8qt? I used the meat/stew button, but if you push the button twice it changes to high pressure. What did I do wrong? Almost every recipe I’ve tried has required me to put the meat back in and cook for additional time. Aahhhhhh! I love to cook and am a good cook and I’m wondering if the IP wasn’t that great of a purchase…or I just need more time getting to know it? Help in Idaho!

    • Kelley Herring says:

      Hi Jo,
      Howdy neighbor! Help here from Utah. I bet I know what happened 🙂

      The “Manual” button allows you to control pressure (HIGH or LOW) and time. Since you say you don’t see a manual button, it sounds like you may have cooked it at LOW pressure. This is the only thing I can think of that would cause a tough result. Since many recipes will specifically call for HIGH or LOW pressure – for example, low pressure is wonderful for eggs and meatballs as they are delicate; high pressure is great for tough cuts of meat – you need to determine how to manipulate your pressure setting. I think this will fix your issue.

      Be Well,

      • Sara Warren says:

        I have the new ultra and my manual settings were on high pressure. I did 1 hr 20 minuets to make sure, but my 2.8 lb grass-fed roast is still tough.

    • Instead of manual, it just says “pressure cook.”

  27. Hi, I just got my instant pot and am still learning. Can you start with a frozen roast and if so, how does it affect cook time?

  28. Is it ok to use olive oil or another oil in place of the coconut oil/tallow?

    • Kelley Herring says:

      Yes, but please choose a stable fat like avocado oil. Olive oil is too delicate and has a low flash point which generates carcinogenic lipid oxidation byproducts (LOPs) when heated above its flash point.

  29. So…maybe it is a dumb question, but why call it a “pressure cooker” recipe, if it’s for Instant Pot? I don’t have an instant pot. I have a pressure cooker. Like, I understand that pressure cooking is something that the IP does, but it’s not a “pressure cooker.” And, again, maybe I’m just silly and I use the same time and cook on high for 70 minutes, but that seems really long to me. Ugh!

    • Kelley Herring says:

      Hi Hannah,
      The Instant Pot is definitely a pressure cooker.

      Most tough roasts take 3 hours of braising to get tender. With this method you get the results in roughly 1/3 the time.


    • Instant Pot is an “electric” pressure cooker, not the same thing as a stove top pressure cooker…

  30. Is it possible to cook a frozen roast in the instant pot or is it recommended to thaw first?

  31. My IP doesn’t have a “Manual” setting. What should I use instead? I have the IPDUO.

  32. Candace L says:

    I’m using a 2# usda chuck pot roast from Randall’s. Lucky for me it was marked down to $7 lol. I realized I didn’t have beef broth so I used chicken broth and Rosemount Shiraz. I also added some seared garlic l, fresh thyme and fresh rosemary. Lucky for me I still had 2 red potatoes.

  33. Marianne says:

    Can you make gravy out of the liquid after cooking? If so, how would I do that? Thanks

    • Kelley Herring says:

      Sure! Remove roast to a serving dish. Strain the broth and return to the pot. Add a little arrowroot – 1/2 tsp to 1 tsp. and whisk over heat (Saute function). It will continue to thicken when you remove from heat, so don’t add too much arrowroot.

      • I also just bought an Instapot and am having trouble with the meat getting tender in time recommended.
        I tried a 3lb pork shoulder last week and ended up eating 2 hours past dinner because I had to double the time to get it tender enough. I tried last night with 4 lbs of grassfed beef short ribs. Recipe said 45 min on high and natural release for 15 min. Again the meat was tough so I cooked for another 25 min. Should have done another 45 min as they were not as tender as I would have liked, but we ate them. I’ve also tried chicken breasts and they were perfect with the amount of time suggested. I bought a lot of grassfed beef and my 3lb chuck roast is next. Your recipe is the first time I’ve seen a 70 minute cook time. I hope that does the trick.

        • Kelley Herring says:

          Hi Jane,
          I’ve tried lots of recipes that haven’t gone long enough, leaving me with a tough cut. I test my recipes at least two times to ensure I get the right tenderness (not tough, but not mushy either). I’ve found 70 minutes is the perfect time for this dish. I hope you enjoy!

  34. I added radishes to this recipe (Keto) and it was delicious!! The radishes actually tasted a lot like potatoes. Making this again as I type. Added more radishes and onions this time.

    • Kelley Herring says:

      LOVE this idea! Thanks for sharing Carman.

      • SARAH RAMIREZ says:

        This is a stupid question but what is the natural release. I have an ip also and I just release the pressure through the valve. Is there another way?

        • As the pot cools, the pressure will start to go down naturally, without you touching the valve at all. Depending on what you’re cooking and how much liquid you have, natural release time can vary. Can be as little as 5-10 mins, or as much as 25-30. I’ve seen people have it take even longer. A good rule of thumb I’ve heard and have had success with, is let your meat natural release for like 15 mins or so – it’s like when you let it rest after cooking on the stove. Releasing all the pressure right after cooking can cause your meat to get tough. After that time you should be ok to vent the rest of the pressure yourself, if there’s any left.

  35. Best pot roast I’ve had in years! Used a 3.5 lb rump roast and followed instructions exactly with a natural release (about 25 minutes)
    I also put carrots in but cooked the potatoes on the stovetop separately. I will definitely use this recipe again. Thanks so much!

  36. Cindy S. says:

    I’m making this as we speak, smells wonderful! Definitely, definitely use the natural release at the end! It totally changes the texture of the meat. I have been using pressure cookers for years but was never really happy with beef or pork textures. I recently read about making sure to use NR, and it changed my world. I will never use any other release technique for my beef and pork! See, old dogs can learn new tricks (or at least old chicks can).

  37. Aaron Schoenecke says:

    I have a Cosori Pressure Cooker. I’m not a pro at using this, but I think when I use the manual mode, in addition to adjusting the time, I can either choose to adjust the pressure, or the temperature. Not both though. We will see how it turns out.

  38. I love the instant pot, could i use cooking wine or any red instead of broth or water?…maybe throw some celery in it?…

    • Kelley Herring says:

      I like the way you think! A nice red wine would be wonderful in this, I think.

      If you add celery, it will add flavor, but after the cooking it will likely be green mush. Dried herbs are my go-to.

  39. No one ever tells how long you should cook roast per pound, and it is defiantly different as you increase the weight. Can you give that number?

  40. I Made this Tonight for dinner…I didn’t have bone broth So I used Low Sodium Beef broth. It was Absolutely Wonderful. Tender & Juicy.
    I Will Definitely Be making it Again.

  41. Great Recipe!!

  42. Jennifer Bradford says:

    Excited to try this as my first IP recipe (2 weeks on Keto diet and excited to try Keto friendly recipes). Can you tell me how many servings this made?

    • Kelley Herring says:

      Hi Jennifer!
      Thanks so much for your comment and interest in our recipe.

      The nutrition is for 12 servings (each with 4 oz).

      Please let us know how it goes!

  43. Your site is obnoxious to try to pay attention to with the “Featured Recipes” and “Popular Articles” columns zipping by the right-hand side. I hated it enough to tell you before looking for a recipe elsewhere.

    • Kelley Herring says:

      Hi Joy,
      Ironic name. Are you always so negative about petty things… on websites that provide valuable, 100% free content to you? “Hate” and “obnoxious” are very strong words.

      I’m sorry that you don’t like the sticky sidebar that provides our visitors with an easy way to access our most popular content.

      Health begins with a positive attitude. We all have so much for which to be grateful. While feedback is always appreciated, negativity isn’t tolerated. I’m glad you went elsewhere. And, if you change your attitude, you’re more than welcome to come back and visit us here at Healing Gourmet.

      Kelley Herring

      • Kelly,
        I loved your response enough to take the time to let you know. Trying your recipe tonight. I’m sure it will be fantastic.
        Happy New Year!

  44. Mike Bradley says:

    How long would you cook a 5 lb roast?
    And is there a reason you season after searing?

    • Kelley Herring says:

      You can check Instant Pot tables by pound to determine 5 lb cooking time. Adding salt first can cause meat to lose juices; also if other seasonings (spices, herbs) are added prior to the sear, they can burn.

  45. Jennifer Hulett says:

    Wow, some people can’t find “joy” in anything!

    I am so excited to try this! I just got an IP for Christmas and I think this will be my first meal made in it! Thank you for sharing all of your tips! I’m definitely going to cook it for the full time you suggested and thanks to others’ helpful comments, I’m going to use natural release to ensure a great texture. (fingers crossed!)

  46. I used a 3-lb beef blade roast and it came out amazing! It was the best beef I have ever eaten – tender and full of flavour. After the roast was done (70 minutes then natural release for 30 minutes) I took it out and put a head of sliced green cabbage in the broth with the onions. I pressure cooked it for 10 minutes with immediate quick release, and I ended up with a mouth-watering dish: gorgeous meat served over flavourful, tender cabbage and red onions in a rich broth. Thank you for sharing this recipe – I don’t think I’ll be making roast beef any other way again!

  47. I was so excited to try this recipe after trying several others that did not leave the meat as tender as I’d have liked. I followed it exactly as written, but forgot to turn the knob to venting, since I’m still so new to using the IP. I was hoping for a perfect dinner after returning from church and found the message “burn” waiting for me! So the meat was tough, but tasty and the parsnips and carrots were perfect. I had to cut off the burned part of the meat. I cooked a jar of savory beef gravy and poured it over the meat. I was pleased that my mistake did not mean we had to resort to hotdogs. I’ll try it again later. Thanks for the free downloads of cookbooks you provided.

  48. Hi. I know this is kind of an opld post, but i see it’s still active as of Dec of last year.

    That being said, I have a rump roast available to try, do you suggest a different cooking time with this cut of meat?


    • Kelley Herring says:

      Hi Caroline,
      We are still active with this!

      I have used a rump roast and it turned out great. Key thing is size – if your rump roast is larger than 3 lbs. you may want to extend cooking time a bit. The Instant Pot guide suggests 20 minutes per pound.

      Hope you enjoy!

    • Kelley Herring says:

      Hi Caroline,
      We are still active with this!

      I have used a rump roast and it turned out great. Key thing is size – if your rump roast is larger than 3 lbs. you may want to extend cooking time a bit. The Instant Pot guide suggests 20 minutes per pound.

      Hope you enjoy!

  49. Great idea

  50. I had a 2.5lb sirloin tip roast. I set manual setting for 50min and did a full natural release. Roast was dry.

    • Kelley Herring says:

      Hi Kim,
      Sirloin tip roast is not the same as pot roast. Each cut of meat is a bit different with regards to its fat content, toughness, etc . This recipe was designed for “pot roast” and also works well with “bottom round roast” and similar cuts.

  51. Chloe Barker says:

    Sooo.. the printed recipe tells us how many calories, etc this has per serving, but doesn’t tell us how many servings this makes? Can someone let me know?

    • Kelley Herring says:

      Hi Chloe,
      I typically do portions of 4 ounces, so 12 servings total. I’ll add that to the printable recipe card too. Thanks for catching that!


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