Pressure Cooker | August 7, 2016

Instant Pot {Frozen} Roast Beef and Potatoes

The pressure cooker. It can do wonders! Like take a frozen roast beef + potatoes and in just a couple of hours turn it into the most delicious pot roast meal you’ve ever had.  

A close up of instant pot roast beef and vegetables in a large white serving bowl sitting on a white surface

How To Choose The Right Cut Of Meat

Pot Roast isn’t a specific cut of meat – its more about the cooking method.  You basically take a large chunk of tough meat and cook it with liquid (often broth, red wine, or water) until it is falling apart tender.  A few cuts of meat that work great for Pot Roast are:

  1. Chuck – this cut is from the front part of the animal.
  2. Brisket – this cut is from the breast or lower chest of the animal.  Be sure to slice against the grain for tenderness.
  3. Round – this cut is from the rear leg of the animal.  This is often called a rump roast or a bottom round.

How to Make Instant Pot Roast Beef

  1. Start by taking your frozen roast beef and placing straight into the instant pot. Rub it with salt and pepper, garlic and herbs. Add onions around and on top. Place 3 cups of beef broth and seal lid, setting valve to close.
  2. Cook roast for 90 minutes high pressure, natural release. I always refrain from a quick release when cooking meat – a natural release is the only way to go with pressure cooking roast beef – it leaves it fork tender. This pressure cooker frozen roast beef came out perfectly pull apart tender.

A close up of instant pot roast beef in a large serving platter with vegetables and gravy getting poured over

How to make pressure cooker gravy

  1. After the roast has completed cooking set it aside. Remove onions and other solids from broth. Using  saute setting on your pressure cooker, bring liquid to boil. (You can also remove the broth/drippings and place in a sauce pan to make the gravy over the stove-top.)
  2. In a sperate bowl mix flour and cold water together and slowly whisk it into the boiling broth until it reaches desired consistency. Taste, and add salt and black pepper to your liking. This pressure cooker gravy is so tasty and delicious!

A power pressure cooker sitting on a work surface ready to make instant pot roast beef

How to make pressure cooker potatoes and carrots

  1. After roast and gravy are done you can make potatoes and carrots so fast also! Or you can purchase a second instant pot- I have a smaller 3 qt pot that I love to cook my side dishes in.
  2. Add potatoes and carrots to instant pot with 1 cup water and some salt. Cook for 4 minutes high and quick release! Don’t natural release these bad boys or they will be too soft. Drain water, separate if desired and mash the potatoes or serve them all up as is with the pressure cooker gravy!
  3. We have recipes more recipes for pressure cooker potatoes (mashed potatoes here and red potatoes here) and carrots too!

Either way pressure cooker potatoes and carrots with this pressure cooker frozen beef roast is fast and easy!

An overhead shot of instant pot Roast Beef and Potatoes in a large white serving platter

Keep In Touch!

Frozen solid roast beef dinner on the table in two hours. Comfort food at it’s best!

If you tried this Pot Roast or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. Thank you for sharing this recipe! You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

4.84 from 6 votes
Pressure Cooker {Frozen} Roast Beef and Potatoes | pressure cooker roast beef recipes | how to make roast beef in a pressure cooker | pressure cooker meal ideas | pressure cooker dinner recipes | pot roast recipes | homemade roast beef recipes | how to make homemade roast beef and potatoes | hearty dinner recipes | quick dinner recipes || Oh So Delicioso
Instant Pot Roast Beef and Potatoes
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

Make perfect pot roast from this recipe. Popular Los Angeles food blogger Oh So Delicioso shares her Instant Pot Roast Beef and Potatoes, made under 2 hours. Click here now for the full recipe!

Course: Main Course
Cuisine: American
Keyword: beef instant pot, quick roast beef
Servings: 6 adult servings
Calories: 289 kcal
Author: Desarae
Ingredients
  • 2.75 lbs beef roast
  • 3 cups broth
  • 2 onions sliced
  • 2 tbsp kosher salt
  • 1/4 freshly-ground pepper
  • 1 sprig fresh rosemary
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
mashed potatoes
  • 2 pounds russet potatoes washed and chopped into quarters
  • 1 t salt
  • 1/2 c sour cream
  • 3/4 c milk
  • 1/4 c butter
  • salt and pepper to taste
gravy
  • 3 c roast drippings
  • 3-4 T flour
  • 3-4 T water
  • salt and pepper to taste
Instructions
  1. Place frozen roast in inner pot of pressure cooker. Rub with salt, add onions, herbs, garlic and broth. Cook roast 90 minutes and let natural release. Remove roast and set in serving bowl, covered with foil. Reserve drippings for gravy.

  2. Make gravy by bringing roast drippings to boil on saute setting (can also do this in saucepan on stove). Dissolve 3 T flour in 3 T  cold water water. Slowly pour into boiling liquid, whisking constantly. Continue to boil, whisking until desired consistency is reached. Add another tablespoon of dissolved flour in T of water if more thickness is needed for gravy. Season to taste. Keep to a low simmer, stirring occasionally until ready to serve.

  3. Place quartered potatoes  and carrots into instant pot. Add 1 cup water, 1 tsp salt cook for 4 minutes and quick release. 

  4. When potatoes and carrots are done, drain from water set carrots aside. Return to instant pot or separate bowl. Add Sour cream, butter, and milk.  Mash with a potato masher or hand held beater. Season to taste.

  5. Serve roast with potatoes and gravy.
Recipe Notes

Cuts of meat that work will for pot roast:
Chuck – this cut is from the front part of the animal.
Brisket – this cut is from the breast or lower chest of the animal.  Be sure to slice against the grain for tenderness.
Round – this cut is from the rear leg of the animal.  This is often called a rump roast or a bottom round.

Nutrition Facts
Instant Pot Roast Beef and Potatoes
Amount Per Serving (1 cup)
Calories 289 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 33mg 11%
Sodium 3740mg 156%
Potassium 830mg 24%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 7g 14%
Vitamin A 15.1%
Vitamin C 14.7%
Calcium 9.7%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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38 thoughts on “Instant Pot {Frozen} Roast Beef and Potatoes

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  1. We just got one a few weeks ago. Had an old one for years. Excited to do some canning. Nice job. Haven’t put anything frozen yet. Not a fan of what yours looked like a pulled (like pulled pork) Thanks for posting !!

  2. Thank you for all of your careful directions. Sure helped me when I made my first frozen roast today. Your roast needs some of that delicious gravy on the plate. Looking forward to trying some of your other recipes.

        1. press the manual button and cook it on high pressure! if you ever need us asap also try contacting us on facebook or instagram we are usually pretty fast there to respond. :)

      1. Tried recipe with 4 1/2 frozen bottom round snd its cold and raw in the middle after 90 minutes. Put it back in for addit 30 minutes.any Recommendations?

    1. Yes! I have a power pressure cooker, not an instant pot, and I can only set mine to a max of 60 minutes. But if the instant pot will do 90, go for it!

  3. I had prepared some potatoes;o cut into quarters. As it was frozen roast; I was making the gravy. I swelled all potatoes into the pressure cooker with water and salt for 8-10 minutes. Soft and mashed with plenty of butter, milk, and salt. WOWs it`s wonderful dishes ever I have a taste. You can visit our websites to get more and new recipes.

    1. The instant pot is a digital pressure cooker! There are many different brands out there making it now, like pressure cooker XL makes a quality pressure cooker too. These are different than the old version where you use the pressure cooker on the stove top and bring it to a whistle. The digital pressure cooker allows you to set a timer so your food/temp/recipe is more precise. They are awesome, we highly recommend them.

      1. My pressure cookeR not a instant pot,just a small brand BESTEK. Cook with pressure cooker is amazing!Healthy and quick..I use it to do potatoes, stews and lately I cut up a whole chicken with a carrot, onion and celery and cook it for about 30 mins, then I take out the chicken and pick off the chicken for a big curry or sweet and sour dish and use the liquid remaining as a chicken stock for soups or stews.Pressure Cooker is a good choice for those who don’t like to use pan to cook.

  4. I just bought an Instant Pot yesterday. I’m going to try the frozen pot roast today. I’m so exciTed to start cooking in my cooker!!! Thanks for the recipe and step by step instuctions!

  5. Used this recipe on a venison roast and it was tender, juicy and delicious. Venison roasts dry out so Easily but this approach made the most moist venison roadt ive ever had. Love the instant pot! Thanks for sharing this reCipe. . (Also loved the red pepper flakes and the little Extra that added).

  6. I got a power pressure cooker xl and have enjoyed it very much. I play around with different ingredients and settings. I am glad that i gave it a chance, as i am very satisfied. Thank you for sharing your reciepe. i tweaked it a bit. Always fun!!

  7. I used thIs recipe to cook a frozen 3# bottom round roast in my Instant Pot. Followed the recipe except for a COUPLE of changes. I seared all the sides of the roast first & cooked it for 50 minutes, did a qr, put my chunks of potato & carrots in with the roast, then cooked for another 20 minutes. Let it do a nr. The roast was done, tender & flavourable & the veggies were done perfectly as well. Using the onion soup mix along with the salt & pepper gave the gravy a fabulous taste. Thank you for providing a recipe with good directions. Its not easy finding a recipe for cooking with frozen meat.

  8. Made this last night and it was delicious! I was honestly nervous because I’ve always taken hours to make the chuck roast in the oven. I was short on time and the meat was still frozen so I took the chance on this recipe and I’m so glad I did! I used beef broth instead of water which made the gravy even tastier. I served this was mashed potatoes and then roasted green beans and carrot sticks. For the veggies i just peeled and cut carrots into sticks then put them in a bowl with the beans, drizzled/mixed with olive oil until lightly covered, sprinkled with sea salt, pepper, and a tiny garlic powder, then roasted in the oven (one layer) at 350 for about 20 mins!

    1. also, my cut was 2.7 lbs untrimmed. I probably put just a tad more liquid in there because the meat was just a bit more than half covered. I did the whole 90 mins and it came out perfect. lastly, unfortunately I am not a fan of onions..at all.. but being on a time crunch i WENT AHEAD AND USED THE MIX FOR THE FIRST TIME AND IT DID NOT HAVE A STRONG ONION TASTE AT ALL! it was just perfect! so for those of you like myself i suggest giving it a shot!

  9. Thank you SO much for This post. I just received my pot and there were no I instructions for starting frozen. The pot roast was delicious!

  10. I made this tonight……amazing! There was little CONVERSATION at the dinner table…..we were Too busy enjoying our meal!

  11. I started my insta pot and only put in 1 cup of liquid, then i found Your recipe. My roast is frozen. Do i need to qr and add more water, And then finish cookinG, or will i be fine? It is 2.72 pounds and i have it set for 99 minutes. The last few times it has taken longer to cook. Maybe its the amoUnt of liquid and The Qr release at the end that is making the difference. .

    1. If the roast is under 3 lbs, cooking it for 90 minutes with 1 cup of water) 1and letting it natural release will be good! Sometimes, depending on your altitude you might need to alter you cook times to longer.