It’s so confusing! How long should we cook pot roast in the pressure cooker? 20 minutes, 45 minutes, 75 minutes, 90 minutes, or ??? Let’s discover the BEST Pot Roast cooking time through this pressure cooker experiment! 😀

Many thanks to readers who emailed us saying how they enjoyed our 1-minute Pressure Cooker Pork Chops experiment & Perfect Pressure Cooker Eggs eggsperiment. It means a lot to us! 🙂 We kept getting readers asking how long should they cook Pot Roast in the pressure cooker, as one recipe asked them to cook for 20 minutes, while another stated 90 minutes. With such a huge difference, which cooking time should we follow? Jump to Full Recipe: Instant Pot Pot Roast Time for another pressure cooker experiment!!

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Meat: USDA Choice Grade chuck roast/ Canada AAA Grade blade roast

Meat Thickness: roughly 2 inches thick

Meat Weight: 598 – 608 grams (1.3 pounds)

Liquid: 1 cup of chicken stock

Pressure: High Pressure (10.15~11.6 psi)

Cooking Time: 20 minutes, 45 minutes, 75 minutes

Release Method: Full Natural Release for 25 minutes Oh, look at this baby! So excited when we brought home this 5 pounds chuck roast!! First, we cut it into 3 nearly identical pieces of chuck steaks and made sure each piece was roughly 2 inches thick. Pressure cooking time is mostly dependent on the meat’s thickness, so regardless how much they weigh, as long as they’re 2 inches thick, results will be very similar. We also made sure each piece was similar in weight. They weigh from 598 grams to 608 grams (1.3 lbs). Close enough 😉 Again, weight is not the most important factor for determining the best cooking time, the thickness matters the most. To ensure the experiment is as accurate as possible, we repeated the exact same steps for each piece of chuck steak in the pressure cooker.

How We Cooked the Pressure Cooker Pot Roast Pat dry, season, and brown each piece of meat for 10 minutes on each side.

Sauté the onions, mushrooms and garlic, deglaze the pot, then pour in 1 cup of chicken stock.

Add in herbs. Place the chuck roast back into the pot and pour in all the meat juice.

Close lid and cook at High Pressure for 20 minutes, 45 minutes, and 75 minutes.

Full Natural Release for 25 minutes. Then, open lid and cover the chuck roast with aluminum foil on a chopping board, and rest the meat for 8 minutes prior to cutting. Ready for the results?! Here they are!! 🙂