My new Instant Pot has quickly become the best addition to my kitchen counter. I’ve been testing larger cuts of meat, and this round roast recipe is a clear winner. It’s remarkably simple to make and consistently delivers tender meat and perfectly cooked vegetables. I cooked onions, mushrooms and potatoes alongside the roast and they absorbed the juices, coming out flavorful every time I tested the method.
I plan to try making gravy in the Instant Pot soon, but for now let’s focus on this round roast. The first time I made it I mistakenly bought a round roast when I thought I had grabbed a plain beef roast. When it didn’t shred the way I expected, I finally checked the package and realized the round roast is different from a chuck roast. That surprised me because I don’t cook beef often—chuck roast (pot roast) comes from the shoulder while round roast comes from the hind leg. A quick lookup taught me the difference, and the result was still delicious.
Other Instant Pot Recipes You’ll Love:
Instant Pot Taco Meat
Mexican Shredded Chicken
Honey Lime Chicken Wings
Potato and Bacon Chowder
Even though I mixed up the cut the first time, the roast still turned out great. On subsequent tries I used the same cut and got consistent results. If you prefer a classic pot roast, use a chuck roast, but this round roast method works well and produces a satisfying meal with minimal effort.
In short: this is a simple, delicious Instant Pot recipe. Try it and tell me which beef cuts you like to cook in your Instant Pot.
Instant Pot Round Roast and Veggies: A Complete Meal in 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 3 pound round roast (top or bottom)
- 1 large white onion, sliced or diced
- 2–3 cups sliced mushrooms
- 1 pound potatoes, quartered or cubed
- 3 cups vegetable or beef broth
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 tablespoon thyme
- Generous pinch of salt and pepper
- 2 tablespoons honey (omit for Whole30)
Instructions
- Add the broth, olive oil, garlic, thyme, honey (if using), and a generous pinch of salt and pepper to the Instant Pot and stir to combine.
- Add the roast, onions and mushrooms to the pot. Do not add the potatoes yet.
- Seal the Instant Pot and set it to low pressure for 20 minutes.
- When the cook time finishes, perform a quick release and carefully open the lid. Add the potatoes to the pot.
- Seal the pot again and cook on low pressure for an additional 5 minutes, then allow a natural release when finished.
- Remove the roast and vegetables, slice or shred the meat as preferred, and serve.
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