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Instant Pot Roast With Potatoes and Carrots


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5 from 18 votes
Cook Time : 1 hr 30 mins
Total Time : 1 hr 45 mins
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Last Updated on October 7, 2022 by Corinne Schmitt

This Instant Pot Roast with Potatoes and Carrots is an easy and delicious way to get a healthy dinner on the table with minimal effort. Simply throw everything into your Instant Pot or pressure cooker and let it do its thing!

The beef roast is cooked to perfection in the Instant Pot, and the potatoes and carrots come out perfectly cooked as well. If you love pot roast you may also enjoy this Slow Cooker Asian Pot Roast recipe. 

Instant Pot Roast With Potatoes and Carrots on a serving plate, garnished with fresh thyme.

Pot Roast in the Instant Pot

This recipe is filled with hearty beef, carrots, and potatoes, plus it packs a tangy flavor punch. My favorite thing about using beef is that it’s full of nutrients such as protein and zinc, which are essential for a healthy diet. 

Why I Love This Recipe

How easy is this Instant Pot Roast with Potatoes and Carrots dish? You’ll be able to enjoy a healthy dinner on the table in no time at all thanks to your new favorite kitchen appliance!

  • Easy to make
  • Perfect for picky eaters
  • Fills the house with a delicious aroma

If you love Instant Pot recipes then you may also enjoy this Instant Pot Philly Cheesesteaks recipe.

Ingredients

ingredients needed to make instant pot roast with potatoes and carrots.

Making this pot roast only requires a few simple ingredients. All of these ingredients should be in your pantry and freezer. However, if you need to make a quick run to the grocery store you will be able to easily find these items. 

  • beef chuck roast – Chuck roast really works best in this recipe 
  • baby carrots – I like to use baby carrots because I don’t have to peel them.
  • russet potatoes – I use russet potatoes because they hold up best in the instant pot, however, you could also use an Idaho potato. 

The full list of ingredients needed can be found in the recipe card below. 

Substitutions

Beef broth: If you are out of beef broth you can use beef stock or even water instead. 

Beef: I really think that chuck roast is the most tender for a pot roast, but you can use different cuts of meat such as a sirloin roast, rump roast, or a round roast if you prefer. 

Variations / Options / Add-Ins

Here are a few ideas for how you can change up this recipe:

Sweet Potatoes: Substitute sweet potatoes for the white potatoes. 

Onion Soup Mix: Add in some onion soup mix for extra flavor.

Vegetables:  Mix up the veggies that you use. Try adding in green beans, corn, celery, or peas.

Equipment Needed / Helpful Tools

You only need a few simple kitchen tools to make this recipe. Grab your pressure cooker and be ready to make this comfort food recipe. 

  • Instant Pot – You will need at least a 6 quart or larger instant pot to make this recipe. 

How to Make Instant Pot Roast with Potatoes and Carrots

Making this instant pot pot roast is simple. Just follow the instructions below and you will have a family-friendly meal in no time at all. 

Step 1: Sear the roast in the pressure cooker 

Turn your instant pot onto sauté mode. Once it has heated up, add in your oil. Add the roast to your instant pot. Sear the roast on all sides. Once completed, remove and set aside.

Oil and beef roast in the pressure cooker.

Step 2: Saute the onions 

Without removing your oil, add in your onions. Caramelize your onions for about 3 to 4 minutes and then add in your garlic. Stir well, and then turn your instant pot off by pressing the “cancel” button.

Step 3: Make your sauce

Add to your onions and garlic your beef broth, worcestershire sauce, and tomato paste. Mix well.

The onions, garlic, worcestershire sauce, tomato paste added to the beef broth in the instant pot.

Step 4: Add the pot roast to the pressure cooker

Add your roast back to the pot on top of the broth mixture. Place one sprig on each roast and place another sprig in the broth.

broth and roast topped with a sprig in the instant pot.

Step 5: Put the lid on your pot 

Close the lid on your instant pot by twisting closed. Make sure that your sealing valve is pushed away from you to lock in your pressure.

Step 6: Pressure cook the roast

Set your instant pot to one hour on high pressure. Once the time is up, allow it to naturally release for about five minutes. After you have allowed it to naturally release, manually release by bringing the valve toward you to release the pressure.

roast and broth mixture in an instant pot next to potatoes and carrots in bowls.

Step 7: Add the carrots and potatoes 

Add to your pot the carrots and potatoes. Give a little stir in the broth trying to make sure that they are well coated in the liquid.

carrots and potatoes added to the roast and broth mixture in the instant pot.

Step 8: Pressure cook the meat and vegetables 

Close the lid on your instant pot one more time by twisting closed. Close your sealing valve. Set your instant pot on high pressure for 10 minutes. Once the timer is done, allow it to naturally release for another 10 minutes, then manually release.

the meat and vegetables being cooked in the instant pot.

Step 9: Shred the roast before serving

Remove the roast to a cutting board. Shred well. You can add the meat back to the instant pot and mix well with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately. Enjoy!

Instant Pot Roast With Potatoes and Carrots on a serving plate, garnished with fresh thyme.

Serving Suggestions

While this Instant Pot Roast with Carrots and Potatoes can be served on its own here are a few of my favorite recipes to serve with this hearty entree. 

a closeup of potatoes, carrots, and shredded roast on a glass plate.

Pro Tips

Here are a few tips to help make sure that your recipe turns out perfect every time that you make it. 

  • Make sure to sear your roast on all sides. This will help to lock in the juices and gives it a nice crust. 
  • I like to cut my carrots and potatoes into large chunks so that they don’t turn to mush during cooking. 
  • The tomato paste helps to thicken up the sauce and gives it a little bit of sweetness. 
  • Add salt and pepper to taste. My family likes extra pepper so I always add more. 
  • You can turn the drippings into gravy for mashed potatoes by making a cornstarch slurry and then pour it into the sauce, and whisk well while your pot is on saute until it thickens. Be sure to get the browned bits off the bottom for the best flavor. 
  • If you are using whole carrots instead of baby carrots be sure to peel them and chop them into pieces before adding them. 
  • Garnish this meal with some fresh parsley for color and flavor. 
  • Add more flavor by adding paprika, garlic powder, onion powder, and your favorite fresh herbs. 

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe. 

How to store

Store any leftovers in an airtight container in the refrigerator for up to three days. 

How to reheat

Leftovers can be reheated in the microwave or on the stove until warm all the way through.

Can you freeze?

You can freeze the beef from this recipe, however, I don’t recommend freezing the carrots and potatoes. 

More Instant Pot Recipes

If you like Instant Pot recipes, give these recipes a try:

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

Instant Pot Roast with Carrots and Potatoes

Corinne Schmitt
This Instant Pot Roast with Carrots and Potatoes is a delicious meal when you are craving something hearty but don't have a lot of time.
5 from 18 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 465 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1.5 pound beef chuck roast cut in half
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 large onion diced
  • 1 tablespoon garlic minced
  • 1/2 tablespoon tomato paste
  • 1/2 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 3 sprigs fresh thyme
  • 8.5 ounces baby carrots
  • 1 pound russet potatoes cubed

Instructions
 

  • Turn your instant pot onto sauté mode. Once it has heated up, add in your oil. Add the roast to your instant pot. Sear the roast on all sides. Once completed, remove and set aside.
  • Without removing your oil, add in your onions. Caramelize your onions for about 3 to 4 minutes and then add in your garlic. Stir well, and then turn your instant pot off by pressing the “cancel” button.
  • Add to your onions and garlic your beef broth, worcestershire sauce, and tomato paste. Mix well.
  • Add your roast back to the pot on top of the broth mixture. Place one sprig on each roast and place another sprig in the broth.
  • Close the lid on your instant pot by twisting closed. Make sure that your sealing valve is pushed away from you to lock in your pressure.
  • Set your instant pot to one hour on high pressure. Once the time is up, allow it to naturally release for about five minutes. After you have allowed it to naturally release, manually release by bringing the valve toward you to release the pressure.
  • Add to your pot the carrots and potatoes. Give a little stir in the broth trying to make sure that they are well coated in the liquid.
  • Close the lid on your instant pot one more time by twisting closed. Close your sealing valve. Set your instant pot on high pressure for 10 minutes. Once the timer is done, allow it to naturally release for another 10 minutes, then manually release.
  • Remove the roast to a cutting board. Shred well. You can add the meat back to the instant pot and mix well with your potatoes and carrots, or you can transfer your roast to a serving tray with the potatoes and carrots separately. Enjoy!

Video

Notes

  • Make sure to sear your roast on all sides. This will help to lock in the juices and gives it a nice crust. 
  • I like to cut my carrots and potatoes into large chunks so that they don’t turn to mush during cooking. 
  • The tomato paste helps to thicken up the sauce and gives it a little bit of sweetness. 
  • Add salt and pepper to taste. My family likes extra pepper so I always add more. 
  • You can turn the drippings into gravy for mashed potatoes by making a cornstarch slurry and then pour it into the sauce, and whisk well while your pot is on saute until it thickens. Be sure to get the browned bits off the bottom for the best flavor. 
  • If you are using whole carrots instead of baby carrots be sure to peel them and chop them into pieces before adding them. 
  • Garnish this meal with some fresh parsley for color and flavor. 
  • Add more flavor by adding paprika, garlic powder, onion powder, and your favorite fresh herbs. 

Nutrition

Serving: 1ServingCalories: 465kcalCarbohydrates: 28gProtein: 37gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 749mgPotassium: 1284mgFiber: 4gSugar: 5gVitamin A: 8400IUVitamin C: 12mgCalcium: 80mgIron: 6mg
Keyword Instant Pot Pot Roast, Instant Pot Roast with Carrots and Potatoes
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