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.😍

Note: This post contains affiliate links.

Who already loves your Instant Pot? 🙋🏼‍♀️ Has anyone sprung for one of those newfangled air fryer lids?🤓

Side note: if you have neither, you might want to check out my crock pot roast recipe instead. 👌🏻

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.

👉🏻👉🏻Purchase the CrispLid through this link, and be sure and enter the coupon code APINCHOFHEALTHY for your $10 off👈🏻👈🏻

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.😎👊🏻 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! 🙌🏻 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.😎👌🏻

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!😍🙌🏻

Fork tender, y’all. Stupid easy! ✅ Crazy delicious! ✅✅ Y’all let me know if you try it.

Instant Pot Pot Roast Recipe

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5 from 3 votes

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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.😍

Course Main Course

Cuisine American

Keyword Instant Pot pot roast

Prep Time 2 minutes

Cook Time 1 hour 17 minutes

Come to pressure time (combined) 20 minutes

Total Time 1 hour 39 minutes

Servings 6

Calories 456 kcal

Author Marjorie @APinchOfHealthy

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

1. 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)

2. Cook on high pressure for 60 minutes.

3. Quick release the pressure, add potatoes and carrots, and cook for another 7 minute high pressure.

4. Allow the pot to natural release for another 5 minutes, and quick release any remaining pressure.

5. Carefully remove the pressure cooking lid after the pot is fully depressurized. Replace it with the air fryer lid.

6. 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. 

Nutrition Facts

Instant Pot Pot Roast (with air fryer lid)

Amount Per Serving

Calories 456 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Cholesterol 130mg43%

Sodium 219mg10%

Potassium 1293mg37%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 5g6%

Protein 39g78%

Vitamin A 10450IU209%

Vitamin C 24mg29%

Calcium 70mg7%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.