Mom’s Classic Instant Pot Pot Roast: Tender Beef with Onion Soup Mix, Potatoes & Carrots

Recreate the comforting taste of homemade with our incredibly easy Instant Pot Pot Roast recipe. Featuring succulent beef chuck roast infused with a savory onion soup mix, tender potatoes, and sweet carrots, this dish delivers melt-in-your-mouth perfection in a fraction of the time. It’s a timeless family favorite, updated for modern convenience, promising that beloved classic flavor your mom used to make, but ready for your table much faster thanks to the electric pressure cooker.

Why Instant Pot Pot Roast?

While many of us cherish memories of a traditional pot roast, slow-cooked in the oven for hours to achieve that incredible tenderness, today’s busy lifestyles often demand efficiency without sacrificing flavor. This Instant Pot Pot Roast with onion soup mix bridges that gap beautifully. Utilizing the magic of your electric pressure cooker, we transform a humble cut of beef chuck into a gloriously tender, juicy, and deeply flavorful roast in a fraction of the traditional cooking time. It’s the perfect solution for weeknight meals, yet impressive enough for a comforting Sunday supper.

This particular recipe draws inspiration from classic homemade pot roasts, focusing on simplicity and maximum flavor with minimal effort. While my blog features several Instant Pot chuck roast recipes, this rendition specifically aims to replicate that beloved “Mom’s taste” using the convenience of dry onion soup mix. For those who prefer a pot roast without onion soup mix, don’t worry, there are other fantastic Instant Pot pot roast recipes available. You might also enjoy a Slow Cooker Pot Roast with Potatoes and Carrots or a rich Crock-Pot Chuck Roast with Red Wine for different flavor profiles.

Essential Ingredients for a Perfect Pot Roast

Creating this incredibly satisfying pressure cooker pot roast requires just a few straightforward ingredients, most of which you likely already have on hand or can easily find at your local grocery store. The beauty lies in their simple combination, which yields a complex and hearty flavor.

• Beef Chuck Roast: For the best results, aim for a boneless beef chuck roast, ideally around 3 pounds. Chuck roast is renowned for its rich marbling and connective tissue, which breaks down beautifully under pressure, resulting in exceptionally tender, shreddable meat. While rump roast or bottom round roast can be used, chuck roast offers superior tenderness and flavor for pot roasts.
• Dry Onion Soup Mix: This is the secret weapon for that classic “Mom’s” flavor. Brands like Lipton’s are popular, but any dry onion soup mix will infuse your roast with incredible savory depth. It’s a convenient shortcut that delivers big on taste.
• Garlic Powder: A staple for enhancing savory dishes. You can substitute with fresh minced garlic for a more pungent flavor if preferred.
• Beef Broth: We typically opt for low-sodium beef broth to control the overall saltiness, especially since the onion soup mix already contributes sodium. Beef broth provides the necessary liquid for pressure cooking and forms the base for your delicious gravy.
• Worcestershire Sauce: A splash of Worcestershire sauce adds an extra layer of umami and complexity, deepening the beefy flavor of the roast.
• Baby Potatoes: These little gems are perfect for pot roast as they don’t require peeling or cutting, saving you precious prep time. They absorb all the wonderful flavors from the roast as they cook.
• Baby Carrots: Similar to baby potatoes, baby carrots are convenient and cook up wonderfully tender within the Instant Pot. If you prefer your carrots with a bit more bite, regular carrots cut into larger chunks are a great alternative.
• Celery: Adds a subtle aromatic flavor to the broth and contributes to the overall vegetable medley. Cut into large pieces so it doesn’t disintegrate during cooking.
• Salt and Black Pepper: Season to taste. It’s often best to add these at the end or allow individuals to season their portions, as the onion soup mix and broth already provide some salt.

Chef’s Note: While any tough cut of beef can be used for pot roast, boneless chuck roasts are consistently the top choice for their optimal balance of fat, marbling, and collagen, which guarantees a fall-apart tender result. Trust me, it makes all the difference!

How to Make Pot Roast with Onion Soup Mix in the Instant Pot

Preparing this hearty Instant Pot Pot Roast is wonderfully straightforward. Follow these steps for a perfect, flavorful meal every time.

1. Prepare the Chuck Roast: Begin by cutting your beef chuck roast into 3 large, manageable pieces. This technique is something I consistently apply when making any Instant Pot chuck roast, including Instant Pot Mississippi Roast. Dividing the meat not only reduces the overall cooking time but also makes it significantly easier to brown the meat evenly, maximizing flavor.
2. Optional Searing for Enhanced Flavor: For an extra layer of rich, deep flavor, you can sear the roast on all sides using the Instant Pot’s Sauté function before pressure cooking. While I typically include this step for maximum depth, I occasionally skip it on busy weeknights when I prioritize getting dinner on the table quickly. The dry onion soup mix and beef broth provide plenty of flavor even without searing, so use your best judgment based on your time and preference.
3. Layer the Ingredients: Place the cut-up chuck roast pieces directly onto the bottom of your Instant Pot. A 6-quart model works perfectly for a 3-pound roast. Evenly sprinkle about half of the dry onion soup mix and all of the garlic powder over the meat.
4. Add Liquids: Carefully pour the beef broth and Worcestershire sauce around the sides of the meat. Avoid pouring directly over the seasoned meat and vegetables to prevent washing off the seasoning.
5. Add Vegetables: Arrange the baby potatoes, baby carrots, and celery on top of the meat. Layering the vegetables this way helps to keep them slightly out of the direct liquid, preventing them from becoming overly soggy during the cooking process. Now, sprinkle the remaining dry onion soup mix evenly over the vegetables. This ensures every component of your pot roast is infused with flavor.

Important Vegetable Tip: If you desire firmer carrots in your final dish, use 4-5 regular carrots. Peel them and cut them into large, rustic chunks (about 1-2 inches). Baby carrots tend to become very soft when cooked under pressure for an extended period, which some people, including us, absolutely love!

6. Seal and Cook: Secure the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Some newer models automatically seal, but it’s always a good habit to double-check. Select the “Pressure Cook” (or “Manual”) setting and set the cooking time to 60 minutes on high pressure.

Mastering the Cooking Time for Tender Pot Roast

Understanding the pressure cooking time for a perfect pot roast is key to achieving that desired fork-tender result. While the Instant Pot speeds things up considerably, it’s not truly “instant”!

General Rule of Thumb: For beef chuck roast, a good guideline is to pressure cook for approximately 20 minutes per pound. This extended cooking time is crucial for breaking down the tough connective tissues in the chuck roast, rendering the meat incredibly tender and shreddable.

For a 3-Pound Roast: Following this rule, a 3-pound chuck roast requires 60 minutes of high-pressure cooking.

Pressure Build-Up: Before the cooking countdown begins, your Instant Pot will take about 10-15 minutes to come up to pressure, depending on the model and the quantity of ingredients.

Natural Pressure Release (NPR): After the 60-minute cooking cycle completes and the Instant Pot beeps, it’s essential to allow for a 15 to 20-minute Natural Pressure Release (NPR). This means you do nothing and let the pressure decrease gradually on its own. NPR is vital for a tender roast, as it allows the meat to rest and reabsorb juices, preventing it from drying out. After the natural release period, you can safely quick release any remaining pressure by carefully turning the steam release valve.

Total Time Estimate: Factoring in pressure build-up, active cooking, and natural pressure release, the total process from start to finish will be around 90 minutes. While quicker than conventional methods, planning this time into your meal prep is important.

Tip for Larger Roasts (5 pounds or more): If you’re cooking a significantly larger or thicker roast, the vegetables might become overly soft due to the extended cooking time. In such cases, consider pressure cooking the meat first, then carefully removing it (covered, to keep warm and rest) and adding the vegetables to the residual juices. Cook the vegetables for an additional 5-10 minutes on the Sauté setting or until they reach your desired tenderness.

Checking for Tenderness: Once the pressure has fully released, carefully remove the lid. The roast should be incredibly tender and easily shreddable with a fork. If it’s still tough, don’t despair! This sometimes happens with different cuts of meat. Simply remove the cooked vegetables, return the meat to the Instant Pot, and pressure cook for an additional 10-15 minutes. Then allow another 10-minute natural release before checking again.

Making the Gravy (Optional but Recommended!): For a thicker, luscious gravy, remove the cooked meat and vegetables to a serving platter. Switch the Instant Pot to the Sauté setting. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Once the juices in the Instant Pot come to a boil, slowly stir in the cornstarch slurry. Continue to boil and stir for a few minutes until the sauce thickens to your desired consistency. This rich gravy is fantastic poured over the roast and vegetables.

Serving Your Masterpiece: Transfer the tender, shredded beef to a large serving platter. Artfully arrange the perfectly cooked carrots, potatoes, and celery around the meat. Drizzle generously with the savory pan juices or the thickened gravy, and serve hot. This pot roast is truly one of the best – fork-tender, bursting with flavor, and profoundly comforting. It’s the kind of meal that brings back fond memories with every single bite.

Flavorful Variations & Customizations

While this classic Instant Pot Pot Roast recipe is perfect as is, it’s also wonderfully adaptable! Don’t hesitate to experiment with these variations to suit your taste and pantry.

• Creamier Roast: For an even richer, creamier sauce, consider adding a can of cream of mushroom, cream of celery, or cream of onion soup along with the dry onion soup mix. Simply spread it over the top of the meat and vegetables before pressure cooking; there’s no need to mix it in.
• Additional Gravy Enhancements: Feel free to drizzle a packet of brown gravy mix or a packet of au jus mix over the roast and veggies for an extra boost of savory flavor and to help thicken the sauce.
• Vegetable Medley: The beauty of pot roast is its flexibility with vegetables.
  • Instead of baby potatoes and carrots, use chopped whole potatoes (Russet, Yukon Gold, or red potatoes work well) and larger chunks of carrots for a heartier texture.
  • Add other root vegetables like parsnips, turnips, or sweet potatoes.
  • Include sliced mushrooms for an earthy depth or pearl onions for a sweeter, milder onion flavor.
  • You can even make the roast without any vegetables at all and serve the tender meat over Instant Pot mashed potatoes, noodles, or a side of steamed green beans.
• Herb Infusion: Add a few sprigs of fresh rosemary or thyme to the Instant Pot along with the beef broth for an aromatic twist.
• Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce can add a subtle warmth if you enjoy a little heat.
• Red Wine Boost: Replace half of the beef broth with a dry red wine (like Cabernet Sauvignon or Merlot) for a sophisticated, rich flavor often found in traditional braised beef dishes.

There’s truly no single “best” way to enjoy a good pot roast – the best way is your way!

How to Store and Reheat Leftover Pot Roast

One of the best things about pot roast is how fantastic the leftovers are – sometimes even better the next day! The flavors have more time to meld and deepen, making it a delicious encore meal.

• Refrigeration: Store any leftover pot roast, including the meat, vegetables, and gravy, in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days.
• Freezing for Longer Storage: If you have a larger quantity of leftovers or wish to prepare meals in advance, pot roast freezes exceptionally well. Transfer the cooled pot roast and gravy to a freezer-safe airtight container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Individual Portions: For quick reheating, individual servings can be warmed gently in the microwave until heated through.
• Reheating Larger Portions: For bigger batches, transfer the pot roast to an oven-safe dish, add a splash of extra beef broth or water to maintain moisture, cover tightly with foil, and reheat in a preheated oven at 300°F (150°C) for 20-30 minutes, or until thoroughly heated. Alternatively, you can reheat on the stovetop over low heat, stirring occasionally, until warm.

The convenience of having a delicious, homemade meal ready to go makes planning future dinners a breeze!

Mom’s Instant Pot Pot Roast

By: Dee

Mom’s Instant Pot Pot Roast with onion soup mix, potatoes and carrots is an easy recipe for beef chuck roast in the electric pressure cooker. This delicious beef roast is a family favorite and tastes just like Mom used to make!

Prep Time: 10 minutes
Cook Time: 1 hour
Pressure Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Equipment

• Instant Pot Pressure Cooker

Ingredients

• 3 pound beef chuck roast
• 1 envelope dry onion soup mix
• 1 teaspoon garlic powder
• 1 cup low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 pound baby potatoes
• 1 pound baby carrots
• 2 celery stalks, cut into large pieces
• salt and pepper, to taste

Instructions

1. Cut the chuck roast into 3 large pieces, and place them in the bottom of the Instant Pot.
2. Sprinkle about half of the onion soup mix and all of the garlic powder over the roast.
3. Pour the beef broth and Worcestershire sauce around the meat.
4. Add the potatoes, carrots, and celery on top of the roast. Sprinkle the remaining soup mix over the vegetables.
5. Place the lid on the pressure cooker, make sure the valve is set to sealing, and select “Pressure Cook” (or “Manual”) for 60 minutes on high pressure.
6. The pot will take several minutes to reach pressure, then it will begin counting down and cooking. When the pot beeps, allow a 15 to 20-minute natural pressure release. After the natural release, quick release any remaining pressure by carefully turning the pressure valve.
7. Once the pin drops, carefully remove the lid. The roast should be tender and easily shreddable with a fork. Remove the roast to a platter to shred, and serve with the cooked vegetables.
8. Optional Gravy: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until well combined. Select the “Sauté” setting on the Instant Pot. When the juices in the pot boil, stir in the cornstarch slurry and continue to boil for about 5 minutes or until the sauce thickens to your liking.

Notes

• This recipe can be made in a 6 or 8-quart pressure cooker.
• If the roast is not fork-tender after the initial cooking, remove the vegetables, add the roast back to the Instant Pot, and pressure cook for another 10 to 15 minutes or until tender. If it’s still not tender, it might be due to the specific cut of meat.
• For more flavor, you can sear the roast on the Sauté setting before pressure cooking, browning all sides.
• Baby carrots will become quite soft. If you prefer firmer carrots, use regular carrots cut into large chunks.

Nutrition

Calories: 389 kcal,
Carbohydrates: 19g,
Protein: 35g,
Fat: 20g,
Saturated Fat: 9g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 10g,
Trans Fat: 1g,
Cholesterol: 117mg,
Sodium: 664mg,
Potassium: 1058mg,
Fiber: 3g,
Sugar: 4g,
Vitamin A: 7849IU,
Vitamin C: 13mg,
Calcium: 64mg,
Iron: 5mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American

I genuinely hope you enjoy this delightful and straightforward Instant Pot pot roast recipe as much as we do! It’s consistently a hit, even with the pickiest eaters in my family. The beauty of a one-pot meal like this also means significantly easier clean-up, which is always a win for busy parents!

For me, easy meals with minimal clean-up are paramount. This simple yet hearty dinner is perfect for hectic weeknights and simultaneously robust enough to serve as a comforting centerpiece for a family Sunday supper. It’s truly a testament to the joy of home cooking without the fuss.

For more traditional dinner recipes and comforting family favorites, be sure to explore my other recipes. You can even search the blog using terms like “Mom” or “Grandma” to discover a treasure trove of cherished family recipes. I love sharing these timeless dishes!

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