This post may contain affiliate links. Read our disclosure policy here.
Melt-in-your-mouth tender pot roast with potatoes, barley AND rich gravy, all cooked in ONE pot in less than 90 minutes! No magic here, just Instant Pot is doing its job! Hearty beef pot roast with potatoes and barley – a cold weather classic!!
To cut down on cooking time, we suggest cutting the roast into chunks. Although searing the meat is optional, we highly recommend it for richer flavor.
Craving delicious pot roast, but don’t have 3+ hours to braise it in the oven? Great news, if you own an Instant Pot.
Now you can enjoy absolutely mouth-watering, stick-to-your-ribs satisfying pot roast with potatoes, barley AND gravy, cooked all in ONE POT in less than 90 minutes!
TIP: To achieve that fall apart tender beef in minimum time, cut the roast into 4-5 pieces. Remember, whole chunk of meat takes longer, but if you cut it into smaller pieces, they’ll turn into juicy tender meat in just 35 minutes at high pressure!
WHAT IS THE BEST CUT FOR POT ROAST?
Chuck eye roast, beef arm roast are ideal cuts for slow braising, as well pressure cooking. These cuts of beef make rich and flavorful pot roast! You can also choose lean bottom round roasts, which are economical, yet still flavor.
HOW TO COOK POT ROAST IN AN INSTANT POT?
- First, we’ll cut the roast into a few chunks. This helps to cut down cooking time, because a whole large meat cooks longer.
- Then we sear them on high heat right in the Instant Pot. No need to dirty another skillet or anything. Don’t forget to deglaze the pan really well after searing the beef though. Or you’ll get that dreaded “BURN” notice, and no one has time for that! (Here’s how to prevent “BURN” notice on Instant Pot.)
Why should I sear the meat before pressure cooking?
- Searing the beef is optional, but we highly recommend it for richer flavor.
How long to cook a roast in Instant Pot?
- Since we’ve cut the beef roast into chunks, we’re cooking it for only 35 minutes on high pressure. TIP: Always let the pressure release naturally for at least 20 minutes when cooking meat in pressure cooker. Because when you quick release pressure by turning the valve, it dries out the meat.
Can I cook potatoes and carrots with pot roast in pressure cooker?
- Absolutely. If you’re adding carrots, make sure to cut them into bigger pieces, so they don’t turn into mush.
Including a bowl of barley is totally optional, but let me tell you, barley soaked in beef juice is simply amazing!
Instant Pot Pot Roast with Potatoes and Barley
- 2.5-3 lbs chuck roast, thawed (Note 1)
- 2 teaspoons coarse kosher salt
- 2 tablespoons bacon fat, Note 2
- 1 cup beef broth, or stock
- 1 lb baby potatoes, well scrubbed (Note 3)
- 1 cup hulled barley
- 2 cups chicken broth, or beef broth, or water
- 1 teaspoon coarse kosher salt
- To sear the beef, place inner pot in your Instant Pot and hit “sauté” button to thoroughly heat the pot.
- Meanwhile, cut the roast into 4-5 pieces, dry with paper towel and generously salt on all sides.
- Once the display reads “HOT”, add oil and heat it well.
- When oil is nice and hot, add prepared beef chunks and sear on all sides, 2-3 minutes per side. Then remove onto a plate.
- Hit “cancel” button and add broth. Deglaze the pan, scraping the bottom with a wooden spoon. (TIP: Make sure nothing is stuck to the bottom to prevent “burn” notice.)
- Put the beef back in along with potatoes.
- While beef is searing, rinse the barley in a sieve under cold water. Drain well and put it in a small pan that fits in your Instant Pot. (I used this 7.5-inch round insert pan.) Pour in broth, or water and salt.
- Place a tall trivet over the meat and potatoes, and put the pan with barley on it.
- Cover the lid and make sure the valve is set to “sealing”.
- To pressure cook, set the Instant Pot to Manual/Pressure Cook for 35 minutes on High. (Note: It took about 16min for my IP to come to pressure.)
- Once the time is up, allow the pressure to release naturally for at least 20 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
- Carefully remove the pan with barley. (These silicone mitts are convenient, as it’s super thin.) Fluff the barley with a wooden spoon, or fork.
- Transfer the meat onto a platter, shred the meat with forks, or slice against the grain, as pictured below. Run the cooking liquid through a fat separator, and pour the juice over the meat, potatoes and barley. And serve!
- If you tried this recipe, I’d love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!