How To Cook Frozen Pot Roast In An Instant Pot

It happens to the best of us. Running late for work, we grab a quick cup of coffee from the percolator and run out the door to work. Halfway through the day, perhaps at lunch, the thought arises in your mind and causes you to panic. “I forgot to thaw anything out for lunch.”

Fortunately, you have an Instant Pot in the cupboard and a pot roast in the freezer. You probably know you can make a delicious, fork-tender roast in the Instant Pot. You can also cook a frozen pot roast with the same results in a little longer cooking time. Let’s look at how to whip up a delicious roast without anybody knowing it was never thawed out. 

Jump to:

• Why You Will Love This Recipe
• Ingredient Notes & Substitutions
• Step By Step
• Expert Tips
• FAQS
• How To Cook Frozen Pot Roast In An Instant Pot

Why You Will Love This Recipe

• Time saver - The Instant Pot's increased pressure and even heating cook frozen roasts faster than cooking a thawed roast using the traditional method.
• One-pot dish - Although the roast and vegetables are cooked in separate batches, both are cooked in the Instant Pot, so there is only one dish to wash.
• Fork Tender roast and vegetables - The frozen roast comes out fork tender because it is submerged in a liquid and cooked under high pressure.
• Versatility - Mix and match vegetables, serve diced potatoes or mash them, and make gravy. The spices are fun to play with, too.

Ingredient Notes & Substitutions

• The classic ingredients for pot roast are meat, onions, potatoes, and celery. However, different ingredients are fun to experiment with, and different seasoning combinations add or take away certain flavors. 
• The meat used in a pot roast is chuck, round, or brisket. Chuck roast is the most tender option and the most common protein used.
• Horseradish is a great way to add a pungent flavor that cuts through rich, beefy flavors. The flavor helps balance the pot roast and serves as a palate refresher. A couple of tablespoons on top of the pot roast allows it to melt down the roast and permeate the protein better. 
• Minced garlic is also not part of the classic pork roast repertoire, but it adds a nuance and depth that is fun to experiment with. Like horseradish, it goes on top of the roast before cooking to allow it to permeate the protein.
• I cooked a small pot roast because I was only feeding one person. Just follow the timing rules per pound.

Step By Step

1. Set the Instant Pot to saute mode and add the butter.
2. While the Instant Pot is heating, season both sides of the pot roast with salt and pepper.
3. When the saute mode is finished heating, add the pot roast using tongs and sear all sides for three minutes. When you are done, turn off the Instant Pot.
4. Add ½ cup of the beef broth and deglaze the bottom of the inner liner with a flat wooden spatula until all the food bits are removed.
5. Place the pot roast into the liquid and sprinkle the remaining dry ingredients on top. Top with the horseradish and minced garlic.
6. Add the rest of the beef broth and secure the lid. Make sure the vent is sealed.
7. Pressure cook on high for 30 minutes per pound. Naturally release the pressure for 15 minutes. If there is pressure left, quick release it.
8. Remove the pot roast using tongs and place it on a plate or cutting board to rest. Make an aluminum tent and loosely cover it to retain the heat.
9. Peel and cut the vegetables in ½’ slices. Cook the vegetables on high pressure for 5-10 minutes, or more, depending on how soft you prefer. I cooked the vegetables for 8 minutes, and they were perfect. Quick release the pressure and serve with the liquid and pot roast.
10. If you are making gravy, pour the cooking liquid into a large bowl and turn the Instant Pot to saute mode. Add 2 tablespoons of butter to the inner liner. Once melted, add 2 tablespoons of flour and cook for 1 minute.  
11. Slowly whisk in 1-½ cup of cooking liquid and whisk constantly. Once the flour is incorporated (no chunks!) add the gravy to a small dish and serve over the pot roast and vegetables. 

Expert Tips

• Use the natural steam release option, or the roast will lock up and become tough. Allow the steam to release naturally for at least ten minutes. This also allows the meat to rest, an important step for tender roast.
• Do not skip the deglazing step. It not only adds extra flavor, but it also prevents the “burn notice” safety feature from coming on.
• Cook the roast separately from the vegetables. Pot roast, especially in an Instant Pot, takes longer to cook than the vegetables, so cook the vegetables after the roast is done.
• Cut the onions and potatoes into at least ½’ cubes. The onions will shrink during the cooking process, and cutting them a bit larger ensures you have good-sized bites in the finished roast. 
• Once you remove all the ingredients, you can make gravy by adding a flour and water mixture to the Instant Pot inner liner. You can easily make this gluten-free by using gluten-free flour.
• Pour the gravy into a measuring cup to make it easier to serve.
• After everything is cooked, you can place the whole meal, minus the gravy, back into the Instant Pot to keep everything warm. 

Also read: What Temperature Is the Low Yogurt Setting on Instant Pot?