instant-pot ChartsDATASHEET // CT-IP-005
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pot Roast (Chuck Roast) in the instant pot
Specification: 3–4 lb chuck roast, quartered onion, carrots, potatoes, 1 cup beef broth
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
60–75 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
205°F (96°C)
USDA Safe Pull
Release: full natural release (75 min pressure + 15 min release)
3-Step Execution Protocol
1
Preheat & Prep
Add pot roast (chuck roast) (3–4 lb chuck roast, quartered onion, carrots, potatoes, 1 cup beef broth) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 60–75 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 60–75 mins. Use full natural release.
3
Check & Rest
Meat shreds effortlessly with a fork; collagen is fully rendered; vegetables are tender but not mushy. After full natural release, carefully open the lid away from you. Let stand 15 minutes before serving.
Verification Basis & Testing Rig
Instant Pot Duo 6-Qt (IP-DUO60); USDA beef collagen breakdown range 195–205°F; tested 3 batches with varying roast weights.
Pro Tip: Sear the roast on all sides using the Saute function before pressure cooking for deeper flavor and better fond in the gravy.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins
Dried Beans (No Soak, Pinto/Black)
High Pressure (239°F / 115°C)25–30 mins