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Square photo of the instant pot bottom round roast on a plate

Instant Pot Bottom Round Roast

This easy meal is perfect. The instant pot does most of the work for you and leaves the meat moist and delicious!
Course Dinner
Cuisine American
Keyword bottom round roast, instant pot roast
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Natural Release of Pressure 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 387.1kcal



  • 2 tablespoons olive oil
  • 2.25 pounds bottom round roast (see notes for alternatives)
  • 1 tablespoon Kosher salt (this is for seasoning the meat - if you don't have kosher salt, decrease salt to 1.5 teaspoons)
  • teaspoon ground pepper (use as much as you like)
  • .50 cup red wine
  • 4 cups beef broth
  • 1 medium onion (cut in half and then in slices)
  • 1 pound carrots (washed and cut in chunks
  • 5 medium potatoes (Yukon gold, washed and cut in chunks)
  • 1 stalk celery (washed and cut in half lengthwise and then sliced)
  • 1 large sprig roasemary
  • 1 large sage leaf
  • 1 teaspoon oregano (dried)


  • Open meat package and pat it dry with a paper towel. Salt and pepper both sides of the roast
  • Plug Instant pot in and press the sauté button. Let the IP heat up (the display will display "hot") and add olive oil and once that heats up add the roast fat side down. Sauté for 3 minutes and flip to the other side for another 3 minutes. Remove and set aside
  • Add wine and use a wooden spoon to scrape the bottom of the IP insert to deglaze. Make sure to get all the flavor crystals
  • Add the meat back into the IP, then add broth, onions, rosemary, sage and oregano
  • Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 60 minutes. Make sure the mode is normal and the pressure is high
  • Once the IP beeps, let it release the pressure naturally (this can take up to 30 minutes). The float valve or silver button will drop on the lid
  • Add carrots, potatoes and celery. Seal IP and make sure the venting knob is sealed the mode is normal and the pressure is high. Press pressure cook button and set timer for 10 minutes - the IP won't take as long to come to pressure this time
  • Wait 10 minutes before doing a quick release (see notes at how to do this)
  • Remove meat to a platter and take the vegetables out of the broth. Let the meat rest for 10 minutes before shredding or cutting into it
  • Take two forks and shred the meat however large or small you want it
  • Plate some meat and veggies and ladle on some gravy
  • Eat
  • Smile
  • Enjoy


Helpful Tips
  • According to this awesome guide from the people who made the Instant pot, allow 20 - 25 minutes of cooking time for your roast per pound. (This is for a roast that hasn't been cut into chunks).
  • The Instant pot takes a good 15 - 20 minutes to come to pressure. I do not include that time in the recipe timing but know that the meal will usually take 30 minutes longer than stated. The reason I don't add the time is because each recipe is different and it depends on how full the IP is.
  • After the meat has cooked for 60 minutes, you are going to let the IP release the pressure naturally. You won't have to don the oven mitt but make sure the silver pressure button has dropped down to its resting position before you remove the lid.
  • After the vegetables have been cooked, after 10 minutes, you can do a quick release on the IP. Make sure you stay safe by putting on an oven mitt before moving the venting knob from the sealed to venting position. Keep your hands and face away from the steam as it will scald you.
  • If your cut of beef is especially fatty, make sure to cut off as much fat as you can so you don't finish with overly fatty gravy.
  • I don't make a traditional 'gravy' with a flour slurry - so I call the juice and broth that is cooked with the meat 'gravy'. I prefer that over making a flour based gravy.
  • The meat and gravy freeze well. Just make sure to store them in airtight containers and mark the date when they go into the freezer.
  • Got a frozen roast? You can add 20 - 30 minutes to the initial cooking time.


Serving: 1serving | Calories: 387.1kcal | Carbohydrates: 33.2g | Protein: 45.21g | Fat: 13.86g | Saturated Fat: 3.81g | Cholesterol: 105.46mg | Sodium: 650.86mg | Potassium: 1764.9mg | Fiber: 7.12g | Sugar: 4.88g | Vitamin A: 12659.45IU | Vitamin C: 26.26mg | Calcium: 137.32mg | Iron: 10.2mg