Simple Instant Pot Pot Roast

This simple Instant Pot pot roast has been a staple in our home for the last 10 years.

Traditionally, for a pot roast to come out tender and flavorful, it has to slowly cook in the oven or a slow cooker for hours. With the pressure cooker, the cooking time is reduced to 90 minutes, even if the roast is frozen— and it still comes out just as tender and flavorful as expected.

This simple instant pot pot roast has been a staple in our home for the last 10 years.

Print Recipe

Cook Time:1 hour 30 minutes

2 1/2 pound to 4 pound boneless, beef rump roast
1 tablespoon black pepper
3 tablespoons grass fed butter or extra virgin olive oil
1 cup beef broth
1 large onion, thinly sliced
6 garlic cloves, minced
3 cups celery, diced approx. 6 stalks
3 cups carrots, roughly sliced approx. 4 large carrots
3 cups sweet potato, cubed approx. 2 medium potatoes
2 teasoons fine sea salt
2 teaspoons garlic powder
1 heaping tablespoon tomato paste

Preheat an electric pressure cooker using the SAUTE function. Rub the meat with the pepper. When the display panel reads HOT, add the butter and brown the roast on all sides, about 5 minutes per side.
Add the broth and stir to dissolve the meat bits on the bottom of the cooker. Toss in the onion and garlic.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button, then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/ – buttons until the display reads 60 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes-it’s hot.
Working quickly, open the lid and add the celery, carrots, and sweet potatoes, along with 1 teaspoon of sea salt and 1 teaspoon of garlic powder.
Place the lid back on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button, then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/ – buttons until the display reads 5 minutes.
When the cooker beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes-it’s hot.
Open the cooker and remove the vegetables and roast. Place them in a 5 quart+ Dutch oven or a 9×11 dish and and salt to taste. Cover and let the roast rest for about 15 minutes before cutting.
Using the display panel, press the CANCEL button, then select the SAUTE function. The liquid in the pot will begin to boil.
Add the tomato paste, the remaining teaspoon of sea salt, and remaining teaspoon of garlic salt. Let the sauce cook for about 10 minutes, and reduce by half.
Slice the roast and pour the sauce over the roast and veggies, then serve.

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