Simple and Quick Pressure Cooker Pot Roast

Prepare a flavorful pot roast in a fraction of the time compared to traditional oven methods with this highly rated pressure cooker recipe.

Ingredients for Pressure Cooker Pot Roast

Here’s a list of ingredients you'll need to prepare this quick and easy pressure cooker pot roast recipe:

• Oil: This easy recipe starts with two tablespoons of vegetable oil (for searing the meat).
• Roast: You’ll need a 3-pound boneless beef chuck roast, trimmed. 
• Seasonings: Season the chuck roast with seasoned salt, onion powder, and black pepper.
• Broth: Use store-bought or homemade beef broth. 
• Worcestershire sauce: Worcestershire sauce takes the savory flavor up a notch. 
• Vegetables: Cook the pot roast with an onion, potatoes, and carrots for a complete metal. 

How to Prepare Pot Roast in a Pressure Cooker

Below is the full recipe with detailed instructions, but here’s a quick overview of what you can expect when making pot roast in a pressure cooker:

1. Begin by heating oil in the pressure cooker and browning the meat on all sides.
2. Season the roast, then pour in the broth, sauce, and add the onion. Seal the lid.
3. Reduce heat to low and cook under full pressure for 30 minutes.
4. Release some pressure, add the carrots and potatoes, and reseal the lid.
5. Return to full pressure and cook for an additional 15 minutes.

Chef’s Tip

Best Side Dishes to Serve with Pressure Cooker Pot Roast

This pressure cooker pot roast already comes with tender meat and a mix of three vegetables, making it a complete meal. For an extra touch, serve it alongside some crusty bread to soak up all the savory, beefy juices.

How to Store Leftover Pressure Cooker Pot Roast

Keep any leftover pot roast in an airtight container in the fridge for up to four days. Be sure to store it with plenty of the cooking juices to maintain its moisture and tenderness. Reheat in the oven or microwave when ready to enjoy.

Dinogo Community Tips and Praise

“I’m thrilled!” says Jacqueline Strayve. “This is my first time making a roast from scratch, and it tastes just like the one my mom used to make.”

“So delicious!” exclaims LaVon. “It practically melts in your mouth! I didn't have potatoes, so I skipped them. The flavor was incredible, and it was so moist! The pressure cooker really sped up the process too!”

“It was fantastic,” shares Topaz. “The whole process, including prep, took just over an hour, but it tasted like it had been simmering for hours. The meat was super tender, juicy, and packed with flavor.”

Editorial contributions by Corey Williams

Ingredients

• 2 tablespoons vegetable oil

• 1 (3 pound) boneless beef chuck roast, trimmed

• 1 pinch seasoned salt, or to taste

• 1 pinch onion powder, or to taste

• ground black pepper to taste

• 1 (14.5 ounce) can beef broth

• 1 ½ tablespoons Worcestershire sauce

• 1 large onion, cut into 4 wedges

• 4 large potatoes, peeled and cut into bite-size pieces

• 4 carrots, peeled and cut into bite-size pieces

Instructions

Prepare all the ingredients before starting.

Heat oil in the pressure cooker over medium-high heat. Brown the roast on all sides, seasoning it with salt, onion powder, and pepper as it cooks.

Add beef broth and Worcestershire sauce, then toss in the onion and seal the lid. Bring the cooker to full pressure, then lower the heat to maintain it and cook for 30 minutes.

Use the quick-release method to reduce the pressure. Add potatoes and carrots, seal the lid, and bring the cooker back to full pressure. Cook for another 15 minutes.

Quick-release the pressure again and carefully transfer the roast and vegetables to a serving dish.

Nutrition Information (per serving)