Pot Roast for Instant Pot Recipe (Whole30, Paleo) - Wellness Becomes Her (2024)

Soon after I married, I discovered my husband’s very favorite meal was pot roast. I had never in my adult life cooked one, but I set out to make the best pot roast ever. Thanks to the Pioneer Woman, I have been a successful pot roast maker for many years now.

When I first bought my Instant Pot, I didn’t even take it out of the box for 9 months. I was so afraid of blowing it up or something. When I did finally use it for the first time, I made hard-boiled eggs. And for about another year, hard-boiled eggs were all I made in it.

One day, I was looking around on Pinterest for some recipes I could try and happened upon a pot roast for instant pot recipe. I nervously prepared the roast, sealed up the pot, and prayed it wouldn’t come out either tough or burnt. Surprisingly, it came out moist and tender. Now, it’s how I always make pot roast. I love that in just a little over an hour, I can have what it used to take several hours to make. Now I don’t really even have to plan very far ahead, where I used to have to be very intentional.

This is a modification of the first recipe I tried (I made some tweaks so it would be Whole30 compliant and Paleo). I hope you enjoy it.

Pot Roast for Instant Pot Recipe

Ingredients:

2-3 lb chuck roast (well marbled — this is my favorite type of roast for the Instant Pot)

4 large carrots, scrubbed and cut into chunks

4 medium potatoes, scrubbed and cut into chunks

1 large onion, diced

2 cups beef broth

1 tbsp Italian seasoning

2 tsp minced garlic

2 tbsp olive oil

salt & pepper to taste

Directions:

Add the olive oil to the bottom of the instant pot and turn on the saute function. Salt & pepper and brown both sides of the roast.

Once the roast has browned, removed from the Instant Pot.

Place the carrots, potatoes, and onion in the bottom of the Instant Pot.

Lay the beef roast on top of the vegetables.

Pour the 2 cups of beef broth over the beef roast and vegetables.

Add extra onion on top of the beef roast (this is optional).

Place the lid on the Instant Pot and seal shut.

Press manual and set the Instant Pot timer for 1 hour. Make sure the vent is closed.

Let the roast cook and vent naturally.

Serves 4.

Note: If you prefer, you can cook the pot roast without the potatoes and carrots. After cooking, remove the pot roast to a cutting board and loosely cover with tinfoil to rest. Add the potatoes and carrots to the Instant Pot. Close the lid and vent and bring to pressure again, cooking for 4 minutes. Do a manual pressure release.

To serve:

Slice the pot roast against the grain and serve with vegetables and the aujus left in the Instant Pot.

You might also enjoy:

• Easy Instant Pot Salsa Chicken Over Cauliflower Rice (Paleo, Whole30)
• One Pan Garlic Orange Chicken (Paleo, Whole30)
• Spicy Turkey Meatballs over Spaghetti Squash (Paleo, Whole30, Keto)