Instapot Recipes - Pot Roast

This pot roast is one of the instant pot recipes you will want to know, it's super basic and the best part is that you can cook it from frozen.  Yay for instapot recipes!
Course Main Course
Cuisine American
Keyword instapot recipes
Prep Time 5 minutes
Cook Time 1 hour
pressure build 15 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 252kcal
Author April Woods


  • 3 pounds beef chuck roast can be frozen
  • 1 packet onion soup mix
  • 1 cup water
  • OPTIONAL: root vegetables, as desired carrot, potato, etc.
  • 2 tablespoons OPTIONAL: corn starch


  • Optional: Turn instant pot to saute mode and with a small amount of oil, sear all sides of chuck roast.  Skip this step if in a hurry or if roast is frozen. 
  • Add vegetables (if using), and chuck roast to inner pot of instant pot. 
  • Mix onion soup mix with one cup of water and pour over meat and vegetables. 
  • Cover, lock, and set pot to 'sealing'. 
  • Turn on manual for 40 minutes if seared, 45 minutes if thawed but not seared, and 60 minutes if frozen. Meat should be tender when finished.  If meat is not cooked to tender, turn back on to manual for an additional 5 minutes. 


  • Remove meat and vegetable from instant pot and place on a serving tray.  In a small cup or bowl combine 2 tablespoons cornstarch with 1 tablespoon cold water and mix well. 

Turn instant pot to saute mode and bring to a simmer. Pour in corn starch slurry and stir well.

    Continue stirring until sauce thickens.


      calories are calculated for meat. 


      Serving: 3oz | Calories: 252kcal