This is the best Instant Pot pot roast recipe, and browning it with the air fryer lid at the end makes it crazy delicious.š
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Who already loves your Instant Pot? šš¼āāļø Has anyone sprung for one of those newfangled air fryer lids?š¤
Side note: if you have neither, you might want to check out my crock pot roast recipe instead. šš»
I have the Mealthy CrispLid, and I love it! You can read my full Mealthy CispLid review here. (Full disclosure: Mealthy provided me with the device for free to try out. I was not compensated for my review, and all opinions are my own.) Mealthy did give me a coupon code for y’all to get $10 off.
šš»šš»Purchase the CrispLid through this link, and be sure and enter the coupon code APINCHOFHEALTHY for your $10 offšš»šš»
I see Instant Pot now has their own air frying lid as well. Plus, there are devices such as the Ninja Foodi that do all the functions as well. Well! If you are the proud owner of any of those, I wrote this recipe for you.ššš» This recipe will work using any of those devices.
And if you have not sprung for one of those, yet, I would highly recommend it. You can replace your air fryer with it. Yay for two devices in one! šš» Plus, more storage space in the kitchen is always a good thing.
Or! As I will show you in this Instant Pot pot roast recipe, you can brown/ crisp up food that you pressure cooked right in the same pot. Is is super convenient. Plus it gives the food extra texture and flavor, making it even more delicious. I love how it crisped up the skins on my potatoes too.ššš»
What cut of meat to use for pot roast
I highly recommend chuck roast. These do have a higher fat content, and it is marbled throughout. The grass fed, grass finished ones tend to be a little less fatty, FYI. And they work great. It is actually what I am using for this recipe.
I love the ones from Butch Box, and that is what you see in these photos. We get one each month in our subscription box. I always recommend buying the best cut of meat you can afford. Great quality meats allow for a less-is-more approach, which I take here.
How to season pot roast
I use a suuuuper simple flavor profile here. It is the base recipe, if you will. Sometimes I will add fresh herbs, if I have them. A sprig of rosemary or fresh thyme are my favorites. But they are not necessary.
Today I am just using what Paula Deen calls her “house seasoning” – granulated garlic, salt and pepper. I don’t mix mine together like she does, I sprinkle on each, one at a time. That’s it! Yes, really.
How to make Instant Pot pot roast
I start with a cup of water in my inner stainless pot. Then I use the high legged trivet that came with my Mealthy CrispLid.
Then I place the chuck roast on top. I season both sides with the garlic, salt and pepper.
I cook on high pressure for 60 minutes, and quick release the pressure. Then I add in carrots and potatoes. The carrots fall down into the juices. I like to prop the potatoes on top, like this.
Then I cook another 7 minutes on high pressure, with 5 minutes of natural release. I quick release any remaining pressure. And then I switch out the pressure cooker lid for the air fryer lid, and I air fry on 450 degrees until everything gets brown, about 5 minutes.
And the result? The best, easiest Instant Pot pot roast you have every tasted!ššš»
Fork tender, y’all. Stupid easy! ā Crazy delicious! ā ā Y’all let me know if you try it.
Instant Pot Pot Roast Recipe
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Instant Pot Pot Roast (with air fryer lid)
This is the best Instant Pot pot roast recipe, and browning it with the air fryer lid at the end makes it crazy delicious.š
Ingredients
- 2.5 pound chuck roast
- 1.5 teaspoons garlic powder
- salt and pepper to taste - don' be shy! I used 1.5 teaspoons kosher salt and 1/2 teaspoon fresh ground black pepper
- 1.5 pounds baby potatoes (or larger potatoes cut into chunks, see notes)
- 1 pound baby carrots
- Optional: fresh herbs. I used 7 sprigs of fresh thyme and/ or 2 sprigs of rosemary
Instructions
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Add the water and roast to inner pot, using a high-legged trivet to keep the roast out of the liquid. (I am using the one that came with my Mealthy CrispLid)
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Cook on high pressure for 60 minutes.
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Quick release the pressure, add potatoes and carrots, and cook for another 7 minute high pressure.
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Allow the pot to natural release for another 5 minutes, and quick release any remaining pressure.
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Carefully remove the pressure cooking lid after the pot is fully depressurized. Replace it with the air fryer lid.
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Air fry for 5 minutes at 450 degrees F, until the top begins to brown.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I used a 2.5 pound chuck roast. If yours is a different size, you may need to adjust pressure cook time a little. I tested a 3 pound roast, and we did our high pressure cycle for 65 minutes, and that seemed to work well, FYI.
You can add more carrots or potatoes, if you like. Just be sure not to cover up the roast too much when you are placing them in the pot. You want that meat to get good and browned from the air frying cycle. You could put a few of the potatoes under the trivet, if you need to.
Cassie says
Pretty big disappointment using this recipe. I followed the recipe exactly and the roast was really dry and tough with some areas being tender. My brother was over for dinner and we both laughed at how bad it was. I just wanted to comment and say I wouldnāt recommend the recipe. It was pretty bland too and most likely because the meat was cooked separately instead of being submerged in the broth
Marjorie @APinchOfHealthy says
Sorry to hear this Cassie! What was the size of your roast? If it was on the smaller side (less then the 2.5 pounds mentioned), you likely need to adjust cook time. Also, make sure to use chuck roast cut. Other cuts would not yield as tender results. And you could cook it in the broth if you prefer next time. To me, it tends to kind of wash off/ water down the seasoning, but to each their own.
GordN says
The actual instructions don’t say when to add theseasings, I know it’s obvious, and included in the description (which I tend to skim over and “jump to the recipe”.
Just an FYI it has been omitted later.
Ken T says
I am loathe to quick release any meat. QR tends to dry and toughen meat.
How would you adjust the cooking time to allow for at least a ten minute natural release?
Mary Jude LaCerais says
I just got done making this, holy smokes, it is absolutely delicious. My husband and nephew are out right now, Iām going out to dinnerā¦ lolā¦ with some friends tonight, but itās made and here for them.
I had a few bites, and WOW.. the carrots and potatoes were perfect, I added onions as well, they came out perfect. I will come back after my husband and nephew have it for supper tonight, and give you their opinions. My pot roast is 3 and 1/2lbs., instead of cooking it for 65 min, I cooked it an extra 7 min., after the initial 7 min.
Thank you so very much for this recipe.
I also made gravy using the sautĆ© functionā¦ water and flour, and used a whisk. I saw a recipe for pressure cooker gravy for pot roast, and they suggested corn starch, but I used flour. The recipe also called for some 1/2 and 1/2, to make it creamyā¦ so I did itā¦ came out great. I had sent a comment earlier asking how much water to use, but I reread everything, and there it was, 1 cupā¦ lol
Marjorie @APinchOfHealthy says
Yay! I am so glad you enjoyed it.ā¤ļø And the gravy sounds delicious. Yum!
MARY JUDE LaCerais says
This sounds awesome. Iām sort of new at this. Iāve done top round roasts, and pork roasts but not a pot roast. I want to make this tomorrow. How much water do you put in the pot, and, can I use Lipton onion soup mix with the water, if so, would mixing it with beef broth instead of water be better? I will come back and let you know how I did. Canāt wait to do this.
Thank you
Julie says
Are the timing and settings the same if it is a frozen roast?
Marjorie @APinchOfHealthy says
Hi Julie! I have not been able to get consistent results using frozen roast. So I’d recommend thawing it first.
Monica says
Great recipe, awesome results! Passed the toddler test!
Marjorie @APinchOfHealthy says
Woo hoo! Toddlers can be the toughest customers, so I am so happy to hear it.ššš»
Anne Archibald says
Made this last night. Great success! I wondered about browning meat first but decided to do exactly as recipe and was delighted with the result. Thank you.
Marjorie @APinchOfHealthy says
Yay Anne! So glad that you enjoyed it.
Melody Hicks says
OMG! I used this recipe for my first time using a pressure cooker/ air fryer and let me say……..Absolutely Amazing! The roast is tender and juicy and falling apart. I say ” is ” because I just took a bite.. Thank you for sharing.