Pressure Cooker Pot Roast

A tender, juicy pot roast cooks in the pressure cooker in less than half the time it would take in the oven or on the stove top. My mom cooked a delicious pot roast almost every Sunday, but by cooking a roast in the pressure cooker, we can have pot roast any night of the week.

Today I’m featuring a pot roast recipe from Cheryl, Kitchen Toys Make Cooking Fun. One of the kitchen toys she loves is her Cuisinart Electric Pressure Cooker. It’s one of my favorite kitchen toys too.


Well, actually this recipe is a combination of two of her posts. Her Down Home Pot Roast with Veggies and her Pot Roast & Mashed Potatoes. I liked her technique of laying the roast on top of the onions to add extra flavor to the meat. My roast was larger than the one Cheryl cooked, so I used the guideline on Preparedness Pro to cook the meat for 20 minutes per pound.

I like the dark sear Cheryl gets on the roasts in her posts. I chose to cook my roast in the Instant Pot because one of the features that I like on the Instant Pot is that it tells you when the pan is hot enough to saute. I’m sort of an impatient cook and often don’t wait for my pans to get hot enough before searing the meat.


One of my sons loves mashed potatoes, so I didn’t cook veggies with the roast. I cooked potatoes in my Cuisinart, then after making creamy mashed potatoes, I put them back in the pressure cooker on warm to keep warm until the pot roast was ready to serve. It worked perfectly.

Thanks Cheryl for sharing your pot roast recipes. I plan on making pot roast more often now.

Pressure Cooker Pot Roast


  • 3 1/2 lb. Beef Chuck or Rump Roast
  • 1 tablespoon vegetable oil
  • 1 large onion, roughly chopped
  • 1 1/2 cup water or beef broth (I used water with a Swanson Beef Flavor Boost packet.)
  • 2 bay leaves


Pat roast dry and season liberally with Lemon Pepper (or your favorite seasoning).

Put oil in the cooking pot and select browning (or Saute on the Instant Pot). When oil begins to sizzle, brown meat on both sides. Remove roast from the cooking pot and add onions, water and bay leaves. Put roast back in the cooking pot on top of the onions.

Select High Pressure. Set timer for 70 minutes. (Should reach high pressure in about 10 minutes.) When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approximately 20 minutes). You can also use a Natural Pressure for 10 minutes, followed by Quick Pressure Release. When valve drops carefully remove the lid.

Remove roast to a serving platter. Strain juices and discard onion and bay leaves. Thicken juices in cooking pot on simmer with a slurry of water and flour or cornstarch to make gravy.