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.😍
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.