Instant Pot Roast Fall Apart Tender With Potatoes And Carrots

Q: Does roast need to be covered in liquid in an instant pot?

No, the roast does not need to be fully submerged in liquid. The Instant Pot creates a high-pressure steam environment, so you only need enough liquid to meet your model's minimum requirement (usually 1 to 1.5 cups). This concentrates the flavor in the meat and the resulting gravy. Having the top of the roast exposed also helps it develop a better texture.

Q: How long do you cook a 2 lb roast in the Instant Pot?

For a 2 lb chuck roast in the Instant Pot, a good cooking time is 45-50 minutes at high pressure. This allows enough time for the connective tissues to break down properly. After the cooking cycle, be sure to let the pressure release naturally for at least 10-15 minutes to ensure the meat is juicy and tender.

Have you ever followed a pot roast recipe to the letter, only to lift the lid on a roast that’s disappointingly tough, dry, and chewy? You invested hours and good money into a beautiful cut of beef, dreaming of a fall-apart tender, comforting meal, but ended up with something that gives your jaw a serious workout. It’s a common kitchen heartbreak that leaves many home cooks feeling frustrated and wondering where they went wrong.

This struggle is real. You see pictures of succulent, shreddable pot roast and wonder what the secret is. Maybe you tried cooking it longer, or shorter, or with more liquid, but the result is always the same: a less-than-perfect roast. The fear of serving another tough dinner can make you want to give up on this classic comfort food altogether. But what if there was a foolproof method that guaranteed tender, juicy results every single time?

The key to a fall-apart tender Instant Pot pot roast is using a collagen-rich cut like chuck roast, searing it for flavor, pressure cooking it for 60-90 minutes, and using a natural pressure release. This specific process is designed to break down the tough connective tissues and transform them into rich, melty gelatin, creating the incredibly succulent and juicy meat you’ve been dreaming of. After testing countless cuts, timings, and release methods, we’ve perfected the science behind the perfect Instant Pot pot roast. This isn’t just a recipe; it’s a blueprint for success.

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Tired of Tough Pot Roast? Here’s the Secret to Fall-Apart Tender Results Every Time

The secret to achieving a fall-apart tender Instant Pot pot roast lies in a combination of the right cut of meat, the proper cooking technique, and patience during the pressure release phase. The pressure cooker excels at breaking down tough, collagen-rich cuts of meat, but only if the process is followed correctly. By understanding the “why” behind each step, you can say goodbye to tough, chewy meat forever and unlock the full potential of your pressure cooker for this classic comfort food. This easy instant pot dinner method is designed to be foolproof, ensuring a juicy instant pot chuck roast every time.

Why This Recipe Guarantees Success

This recipe guarantees success because it is built on three non-negotiable pillars: selecting the right cut of meat, creating a deep flavor base through searing, and using a two-stage cooking process for perfect vegetables. Understanding these core principles will give you the confidence to master this dish. For the most tender pot roast, always use a natural pressure release for at least 15 minutes. To prevent mushy vegetables, cook them in a separate, shorter pressure cooking cycle after the meat is finished.

Choosing the Right Cut (Chuck Roast is King): We exclusively recommend using a beef chuck roast. This cut comes from the shoulder and is rich in connective tissue and marbling (fat). During the long, high-pressure cook time, that collagen breaks down into gelatin, which is what makes the meat incredibly moist, tender, and flavorful. Leaner cuts, like an eye of round, will simply dry out and become tough.
The Power of the Sear & Deglaze: Searing the meat before pressure cooking is a non-negotiable step for flavor. This process creates the Maillard reaction, a chemical reaction that develops a deep, brown crust and hundreds of complex flavor compounds. Deglazing the pot with beef broth afterward lifts all those browned bits (the fond) off the bottom, incorporating them into your sauce and creating an incredibly rich gravy.
The Two-Stage Cook for Perfect Veggies: One of the biggest mistakes is cooking the potatoes and carrots for the entire duration with the roast. They turn to mush. Our two-stage method involves cooking the roast first, then removing it to rest while you pressure cook the vegetables in the flavorful cooking liquid for just a few minutes. This ensures the meat is tender, and the vegetables are perfectly cooked but still hold their shape.

The Ultimate Fall-Apart Instant Pot Pot Roast Recipe (Updated for 2025)

This is the only Instant Pot pot roast recipe you’ll ever need for a complete, one-pot meal. It delivers a perfectly tender beef chuck roast, flawlessly cooked potatoes and carrots, and a rich, savory gravy to tie it all together. Follow these distinct steps for a best-ever instant pot roast beef that will become a family favorite for Sunday dinner or any busy weeknight.

1. Prep the Roast and Vegetables

Proper preparation is the first step to ensuring your ingredients cook evenly and develop the best flavor. Patting the roast dry is crucial for a good sear, and cutting the vegetables into large, uniform pieces prevents them from turning to mush.

Ingredients:
- 1 (3-4 lb) beef chuck roast
- 2 tsp coarse salt
- 1 tsp black pepper
- 2 tbsp olive oil or avocado oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 1.5 lbs Yukon Gold or red potatoes, quartered
- 4 large carrots, peeled and cut into 2-inch chunks
- 2 cups low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch + 2 tbsp cold water (for gravy)
Step-by-Step Directions:
1. Pat the chuck roast completely dry with paper towels. This is crucial for getting a good sear.
2. Season generously on all sides with salt and pepper.
3. Prepare your vegetables: chop the onion, mince the garlic, and cut the potatoes and carrots into large, uniform pieces. Set the potatoes and carrots aside for later.

Pro-Tip: Don’t be shy with the salt and pepper. A large roast needs a good amount of seasoning to be flavorful all the way through.

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2. Sear for Maximum Flavor (The Non-Negotiable Step)

Searing the roast creates a deep brown crust through the Maillard reaction, which is essential for building a rich, beefy flavor in the final dish. This step is the foundation of a truly delicious pot roast and should never be skipped.

Step-by-Step Directions:
1. Set the Instant Pot to “Sauté” on high. Wait until the display reads “Hot.”
2. Add the oil to the inner pot.
3. Carefully place the seasoned roast in the hot pot. Let it sear, undisturbed, for 4-5 minutes per side, until a deep brown crust forms. Use tongs to sear all sides, including the edges.
4. Remove the seared roast and set it on a plate.

Lesson Learned: Don’t rush the searing process. That dark brown crust (the Maillard reaction) isn’t just for color; it’s where the deep, beefy flavor of a great pot roast is born.

Save this searing technique to your ‘Cooking Tips’ board!

3. Deglaze and Build the Flavor Base

Deglazing the pot involves using a liquid to scrape up the browned bits (fond) left from searing, which infuses your sauce with concentrated flavor and prevents the Instant Pot’s “Burn” error. This simple action transforms the base of your dish from good to incredible.

Step-by-Step Directions:
1. Add the chopped onion to the pot and sauté for 3-4 minutes until softened.
2. Stir in the minced garlic and tomato paste and cook for 1 minute more until fragrant.
3. Pour in about 1/2 cup of the beef broth. Use a wooden spoon to scrape all the browned bits (fond) from the bottom of the pot. This is crucial for flavor and preventing a burn error.
4. Press “Cancel” to turn off the Sauté function.

Pro-Tip: Scrape the bottom of that pot like you mean it! Every single browned bit is concentrated flavor that will make your final gravy taste incredible.

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4. Pressure Cook the Roast to Perfection

The key to a tender roast is pressure cooking on high for the correct amount of time followed by a natural pressure release. A 3 lb roast needs 60 minutes, and the natural release allows the muscle fibers to relax and reabsorb moisture, which is the magic step for tenderness.

Step-by-Step Directions:
1. Return the seared roast to the pot.
2. Pour the remaining beef broth over the roast.
3. Add the dried thyme, rosemary, and bay leaves.
4. Secure the lid, set the steam valve to “Sealing.”
5. Select “Pressure Cook” (or “Manual”) and set the timer to 60 minutes on high pressure for a 3 lb roast. (Add 15-20 minutes per additional pound).
6. Once the cooking cycle is complete, let the pressure release naturally for at least 15 minutes. Then, you can manually release any remaining pressure.

Pro-Tip: Don’t be tempted to quick release the pressure right away. The natural release time is when the magic happens—the muscle fibers relax and reabsorb moisture, making the meat incredibly tender.

Pin this for the perfect roast every time!

5. Cook the Potatoes and Carrots (The Two-Stage Method)

To get perfectly cooked vegetables that are not mushy, you must cook them in a separate, shorter pressure cooking cycle after the meat is done. This two-stage method takes an extra few minutes but is the only way to guarantee a perfect texture for your potatoes and carrots.

Step-by-Step Directions:
1. Carefully remove the tender roast from the pot and place it on a cutting board or serving dish. Tent with foil to keep warm. Remove the bay leaves.
2. Add the prepared potatoes and carrots to the cooking liquid in the pot.
3. Secure the lid, set the valve to “Sealing.”
4. Select “Pressure Cook” (or “Manual”) and set the timer to 5 minutes on high pressure.
5. When the timer beeps, perform a Quick Release by carefully moving the valve to “Venting.”

Lesson Learned: Cooking the veggies separately is the only way to guarantee perfect texture. If you cook them with the roast for the full time, you’ll end up with vegetable puree. This extra step is worth it.

Never have mushy veggies again! Save this tip.

6. Make the Rich, Flavorful Gravy

Making a delicious gravy is as simple as thickening the flavorful cooking liquid with a cornstarch slurry. Using the “Sauté” function to simmer the liquid while whisking in the slurry creates a smooth, rich gravy in just a few minutes, right in the same pot.

Step-by-Step Directions:
1. Remove the cooked vegetables from the pot.
2. Set the Instant Pot to “Sauté” on high.
3. In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water to create a slurry.
4. Once the liquid in the pot is simmering, slowly whisk in the cornstarch slurry.
5. Continue to simmer, stirring constantly, for 2-3 minutes until the gravy has thickened to your desired consistency.
6. Serve the shredded pot roast with the vegetables and drizzle generously with the hot gravy.

Pro-Tip: For a silky smooth gravy, you can strain the cooking liquid through a fine-mesh sieve before thickening it to remove any small bits of onion or meat.

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Key Takeaways: Your Quick Guide to Perfect Instant Pot Roast

Here are the most critical points to remember for a flawless, fall-apart tender Instant Pot pot roast every time.

Best Meat: Use a 3-4 lb chuck roast for its marbling and collagen content.
Sear First: Always sear the meat on all sides for deep flavor. Don’t skip this!
Meat Cook Time: Pressure cook on high for 60-90 minutes (approx. 20 min/lb).
Release Method: Use a Natural Pressure Release for at least 15 minutes for maximum tenderness.
Vegetable Cook Time: Cook potatoes and carrots separately on high pressure for 5 minutes with a Quick Release to prevent mushiness.

Final Thoughts

Making a delicious, fall-apart tender pot roast doesn’t have to be intimidating or an all-day affair. The Instant Pot truly revolutionizes this classic comfort food, making it accessible for any night of the week without sacrificing a single drop of flavor or tenderness. By following these key principles—choosing the right cut, searing for flavor, and using a two-stage cook for the vegetables—you are now equipped to create a perfect pot roast meal that will impress your family and friends.

What’s your favorite comfort food to make in the Instant Pot? Let us know in the comments below

Instant Pot Roast Fall Apart Tender With Potatoes And Carrots