5 from 4 votes
Instant Pot Pot Roast
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Pot roast is classic hearty comfort food and this Instant Pot Pot Roast makes it attainable even on weeknights! In this low carb and keto version, radishes are a perfect substitute for starchy potatoes.

Course: Main Course
Cuisine: American
Keyword: instant pot pot roast
Servings: 10
Calories: 292 kcal
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
  1. 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.
  2. Add the water or broth, Worcestershire, Italian herb seasoning, salt, black pepper, onion, and garlic.
  3. Turn the pot on Manual, High Pressure for 45 minutes and let it do a natural pressure release.
  4. Add the radishes, mushrooms, and celery to the pot with the meat and liquid still in it.
  5. Turn the pot on Manual, High Pressure for 1 minute and let it do a natural pressure release.
  6. 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.
Nutrition Facts
Instant Pot Pot Roast
Amount Per Serving
Calories 292 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 402mg 17%
Potassium 700mg 20%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 27g 54%
Vitamin A 1.1%
Vitamin C 11%
Calcium 4.6%
Iron 18.5%
* Percent Daily Values are based on a 2000 calorie diet.