After my mild success with my 1st Instant Pot recipe (Beef Stroganoff), I thought I’d keep going with these IP recipes. I figured if my mom could figure this thing out, so could I.

(PS – turns out this recipe is actually Gluten Free! Just double check your beef bouillon/broth ingredients.)


This isn’t particularly an expensive recipe – and depending how cheap you can get pot roast per pound, quite cheap at that. I’m usually not a fan of bouillon cubes, but carrying a large 3 lb pot roast in my purse didn’t give enough room for a liter or two of beef stock. Definitely recommend actual stock over cubes, but this is a cheap (and less heavy) substitute.


After patting the meat dry, I dump a shit-ton (accurate measurement) of dry seasonings such as salt, pepper, and garlic powder.


Put the Instant Pot on saute on high with some vegetable oil, and sear each and every side of the roast. Only needs a few minutes each side as long as the oil is hot. Don’t forget the end sides as well.


Turn IP off after that, and throw on all the chopped potatoes, onions, and whole garlic cloves. The garlic will cook down and sort of melt into the sauce, so just make sure your significant other eats it with you. As for the flavoring components to the dish, add 2 beef bouillon cubes (or equal amount beef stock), Worcestershire, and 3 or so cups of water to reach almost the top.


Need I remind you – this is my only second timing using my Instant Pot. I’m less scared of it as a death machine, but I still am not fully understanding how it works. After 50 minutes on High Pressure, I quick released and found the meat to be quite tough. Note to self: STOP quick releasing on meat!


I removed the meat, chopped it to more bite size pieces, and put it back into the IP. Since then, I’ve done other pot roasts around the same size and would suggest a longer cook time (60+ minutes) and definitely SLOW release so the moisture doesn’t pull out of the meat so quickly.


The chopped pieces went back into the IP for only 10 minutes more on High, with a very slow release. Granted it took a little longer than needed, and the potatoes slightly on the mushier side, but this is a pretty solid recipe to follow with lots of leeway.

You’ll notice that it’s a little on the liquid-side – pull out about a cup of the liquid and mix in a few tablespoons of cornstarch. Add back into the pot while still warm and it’s thicken up nicely.


So although this is only my second time using the IP, I still don’t consider this a fail. The recipe itself is a good foundation to follow for pot roasts, and luckily very forgiving. The meat itself was extremely tender and flavored well. Obviously the potatoes had better days, but it’s not a huge game changer.


But good news guys – I’m now slightly less worried about blowing up my apartment with this pressure cooker!



  • 2-3 lbs beef round (I used 2.6 lbs)
  • 2 lbs red potatoes, chopped into 1-2 inch dices
  • 2 medium onion, thickly chopped
  • Half a head of garlic, peeled, whole
  • 2 TB Worcestershire sauce
  • And either:
    4 cups beef broth
    4 cups water + 2 beef bouillon cubes
  • Around 2 TB each of salt, pepper, and garlic powder to taste
  • 2 TB cornstarch



  1. Pat the meat dry on all sides with paper towel. Liberally season with the salt, pepper, and garlic powder to taste. Leave to the side while waiting for the Instant Pot to heat up.
  2. Pour enough vegetable oil or other high smoke point oil to the bottom of the IP, just enough to coat the bottom. Turn Saute on High, and wait until oil is fully hot.
  3. Using tongs, sear each side of the roast for a few minutes each, just until it is browned. Don’t forget the small sides as well.
  4. Turn the IP off, and on top of the meat add the chopped potatoes, onion, whole garlic cloves, Worcestershire, and either the beef bouillon cubes or broth. If using cubes, add water to almost the top.
  5. Close lid and turn IP on High Pressure for 60 minutes. Once completed, slow release for at least 10 minutes.
  6. Turn IP off and pull out about a cup of the liquid. Add the cornstarch and stir until fully blended, then add the mixture back into the Instant Pot while its still warm. It should thicken up and be ready to serve as is.
Posted by:Talei Rukstad

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