Print Recipe
5 from 6 votes

Instant Pot Beef Roast

Pot roast is classic hearty comfort food and this Instant Pot Beef Roast makes it attainable even on weeknights! In this low carb and keto version, radishes are a perfect substitute for starchy potatoes.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 10
Calories: 292kcal
Author: Taryn


  • 2 tbsp avocado oil
  • 3 lb chuck roast
  • 1 cup water or beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian herb seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium onion quartered
  • 4 cloves garlic crushed
  • 16 oz radishes stem and root ends trimmed off and halved
  • 8 oz button mushrooms
  • 3 medium stalks celery cut into 3-4 inch pieces
  • 1 tbsp fresh minced parsley for garnish


  • Turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and roast and cook until browned, about 3 to 4 minutes per side, flipping once. Press “Cancel” to stop sautéing.
  • Add the water or broth, Worcestershire, Italian herb seasoning, salt, black pepper, onion, and garlic.
  • Turn the pot on Manual, High Pressure for 45 minutes and let it do a natural pressure release.
  • Add the radishes, mushrooms, and celery to the pot with the meat and liquid still in it.
  • Turn the pot on Manual, High Pressure for 1 minute and let it do a natural pressure release.
  • Remove the vegetables and roast, arrange them on a serving platter, and sprinkle the parsley on top. Strain the liquid and serve it alongside the roast and vegetables for drizzling on top.


Calories: 292kcal | Carbohydrates: 4g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 402mg | Potassium: 700mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 9.1mg | Calcium: 46mg | Iron: 3.3mg