Get recipes in your inbox!Subscribe

Bucket o’ Gravy Instant Pot Roast

Site Index Beef Blade/chuck roast Instant Pot Pot roast Roast beef

This post may contain affiliate links. See my privacy policy for details.

OK. My new Bucket O’ Gravy Instant Pot Roast is seriously the best roast you will ever make. Don’t be sad if you don’t have an Instant Pot, you can also do this in the crockpot. The beauty of an Instant Pot roast however is that it can be done in 2 hours.

Instant Pot Roast
Instant Pot Roast

How to Cook an Instant Pot Roast

This whole high pressure cooking with the Instant Pot has saved my butt more than a few times.

We actually had this for lunch on Easter Monday and the four of us fell upon this like a pack of wolves. This roast makes a bucket of gravy, just like it says. Perfect for beef on a bun or beef dips, you name it, that bucket of gravy that cooks up at the same time as the roast comes in handy!

Bucket O'Gravy Instant Pot Roast! This shows you how to make the best roast and gravy in your Instant Pot!

I put it in the Instant Pot in the morning and it was ready BY NOON!

You guys, the magic of Instant Pot Roast high pressure cooking is something that you simply MUST EXPERIENCE! If you don’t have one, you can buy it here:

Bucket O'Gravy Instant Pot Roast! This shows you how to make the best roast and gravy in your Instant Pot!

I am actually part of a few Instant Pot groups on Facebook and the one thing that I have learned is that almost every recipe out there UNDER COOKS the roast.

I’ve been talking with fellow Instant Pot lovers and they are bemoaning that their chuck and blade roasts are always tough and terrible.


Listen. I get worked up about this. It’s our responsibility as food writers and recipe developers to ensure that we are teaching people properly.

Chuck and blade roasts need to be cooked until the fat melts and the fibers break down properly. This takes hours upon hours in a crock pot or low oven OR high pressure cooking for a few hours.

Bucket O'Gravy Instant Pot Roast! This shows you how to make the best roast and gravy in your Instant Pot!

I was SO SAD to hear that people in my Facebook groups had $20 roasts ruined! I knew that I had to write up this post right away to help everyone out with cooking a roast in their Instant Pot!

Peeps, I take my roasts seriously. If you SEE A RECIPE THAT HAS UNDER 120 MINUTES HIGH PRESSURE for a 3 or 4 lb roast, that is a crappy, terrible recipe.

I am sorry, the internet is full of hacks. And when those hacks cost YOU money, I get mad.

You need to cook the life out of a blade or chuck roast in order to break it down to a delicious pile of meat that melts in your mouth.

120 minutes for high pressure ensures that no matter the quality of roast, it will break down those 3 or 4 lbs properly, even if it’s very fibrous.

Add on another 20 minutes of high pressure cooking PER POUND when you cook something larger.

Don’t rush to ruin a $20 or $40 roast. Add on the time.High pressure doesn’t always mean super fast!

Happy cooking! If you have any questions, let me know in the comments below!

Also, check out this handy guide on 20 Simple Yet Effective Solutions for Instant Pot Problems.



Pin this to your dinners or Instant Pot boards and remember to Follow Me on Pinterest! 

Amazing Instant Pot Roast that cooks up perfectly every time! Oh, did I mention the BUCKET O' GRAVY that gets made with this pot roast every single time? It makes for the best Instant Pot Roast ever! #instantpot #roastbeef #potroast

Learn to cook like the Kitchen Magpie

Bucket O'Gravy Instant Pot Roast

Amazing Instant Pot Roast that cooks up perfectly every time! Oh, did I mention the BUCKET O' GRAVY that gets made with this pot roast every single time? It makes for the best Instant Pot Roast ever!

4.16 from 60 votes
Prep Time
1 minute
Cook Time
2 hours
Main Course
Karlynn Johnston
instant pot roast


  • one 3-4 lb chuck or blade roast, boned or boneless, string removed!
  • 1-2 tbsp olive oil
  • 2 25 gram packets of your favourite powdered gravy mix use low sodium if you want less salt, this is salty!
  • 25 gram '1 package of your favourite powdered au jus mix
  • 1 package of onion soup mix dry
  • 3 cups of water


  1. For the Instant Pot, set your pot to saute and sear the roast on both sides in olive oil.
  2. Add in all of the packages followed by the water.
  3. Close the lid and seal, and make sure that the value is set on SEALING.
  4. Use the manual button and then set for 120 minutes.
  5. Let it release naturally ( about 24-26 minutes)
  6. Remove and serve in the bucket of gravy!
  7. For a crockpot, follow instructions 1 and 2 and then cook on low for 8-10 hours.

Recipe Notes

  • Add on another 20 minutes of high pressure cooking AT LEAST per pound. The biggest mistake people make with blade and chuck roasts is that they under cook them, and then have a tough roast.
  • This used to be my go-to in the crockpot.

Nutrition Information

Calories: 291kcal, Protein: 28g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 103mg, Sodium: 142mg, Potassium: 498mg, Vitamin A: 0.4%, Calcium: 2.9%, Iron: 17.3%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Beef Blade/chuck roast Instant Pot Pot roast Roast beef

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. A Real Cook says

    Way too much salt in those packaged mixes. If you wanted to do the recipe “right” since every chef and cook out there is wrong according to you… then do it RIGHT. Packaged gravy and Au Jus mixes along with dry onion soup is a CRAPPY way to make the gravy. Make a rue and use the roast drippings. If you don’t know how to do that then here are the directions:

    6 tablespoons butter
    1/2 cup all-purpose flour
    3 to 4 cups juices/drippings from roast

    Melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly to remove the lumps, gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.

    • Lois says

      This person knows what they are talking about when talking about certain cuts of meat. That is you need to cook them longer. It will break them down and will slow the meat to be tender and scrumptious.

  2. Kathleen says

    Can I use beef stock instead of water? Will this help the flavor or overpower it? Thank you.

  3. Belinda says

    I used to do a similar roast, but the onion soup mixes (and sometimes the gravy/sauce mixes) have MSG, which I’m allergic to. Anyone know of any mixes that don’t have MSG?

    • Terri says

      It is not recommended to use a frozen roast. Stew meat cubes you can get by with but the cooking time tables I’ve seen don’t suggest cooking a frozen roast. Then after cooking time is up, use a slow release for a tender result.

  4. Ted says

    I get great roast in 55-60 minutes, very tender. By the time you pressurize and depressurize the total time in the pot is almost 2 hours anyway, but time under pressure is just fine at one hour. Not all meat needs to be shredded or pull apart. There are times that a nice sliced roast is better than a frayed pile of meat. You will never get a roast that can be sliced if it is cooked under pressure for two hours.

  5. Liz says

    Does the longer cook time help with the greasiness? I’ve all but given up on chuck roasts – yes they come out tender and easy to shed but they seem to always be greasy/slimy and there’s lots of yuck still there when shredding. I’m picky about texture and hate fat globs or anything gelatinous in my meat.

  6. Sheila says

    OMG. You are so right about the cooking times on meats – no matter what vessel you cook them in. You mention the online recipes etc. but what about the cooking shows and cooking channels and ‘Trained Chefs’? They too, have it all wrong. I thought I was the only one who felt this way. You have addressed a much needed correction on today’s ‘popular’ approach to cooking roasts. Your way/knowledge is how I was taught by my family, who learned how to cook in the early 1900s who learned from their family who learned in the mid 1800s, etc, etc.

    By the way, I am a fellow Prairie Girl from Moosomin, Sask. now a NE Alberta resident and I love both of my Instant Pots. I cook my roasts for a minimum of 1 hr. for a 2 lb roast, in the pressure cooker.

    You might want to try a cut-up turkey. I did a 16 lb turkey that I cut up into drumsticks, thighs, wings, the breast in one piece and the neck thrown in for added goodness for the both/stock (or liquid for gravy). As much as I love the crispy skin and the presentation of the whole bird on a platter, the IP turkey was ‘to-die-for’ and I may not be doing the oven roasted ever again. If I do, it will be for the presentation only. I cooked the 16 lb bird for 1 1/2 hours since it was cut into pieces and used my 8 qt IP. I also used a basket so the pieces would be easy to remove from the broth. Then all I had left in the pot was the liquid which I made into gravy – right in the IP. Easy. Peasy. I used my 6 qt IP for the potatoes (after making the stuffing in it) and the oven for the roasted brussel sprouts and the pumpkin pie. Does that sound easy (not to mention tasty) or what?

    • Karlynn Johnston says

      Hey Sheila!!! Thanks for popping by and I am so glad you found me! I am going to have to try the turkey, I have one in the freezer and I totally want to try that now! Thanks for the great idea!

  7. Tanya says

    Can I use a sirloin tip oven roast for this. Mine is 3.75lbs.

  8. Mary Ann Smith says

    This was awesome! I started when I left for work (I work nights). Hubby made mashed taters and green beans to go with I have 2 adult sons at home and all 3 said it’s a keeper. Hubby said lots of full bellies and empty plates at home tonight. One son mentioned food coma. Lol
    We did 120 for a just under 3 lb roast and it was perfectly done.

  9. Jeff says

    Do I need to use the trivet for this? I find that flat cuts of meat tend to overheat and kick off the IP if I don’t.

  10. Summer says

    I love this recipe!! I can’t find any 5lb chuck roast. If I put 2 of 2.5 lb chuck roast, should I do 90 min or 120 min On IP? Thank you in advance!

    • Tina says

      I would love to know the answer to this also! I usually cook a 2 – 2.5 pound chuck roast too

  11. Sandy says

    I am not a fan of onion soup mix, how would it change the recipe if I omitted it? Do you stir all the mixes and water before cooking?
    Many thanks in advance!

  12. Lori Brown says

    Best recipe I’ve made in my pressure cooker xl. The meat just fell apart and was so flavorful. I encourage people to try this because it’s amazing. Please share any other recipes if you have them!

  13. Deana Reynolds says

    Tried this for company and it was FAB!! All gone, will definitely do it again.

  14. Lori says

    This has been the best thing that I have ever cooked in my pressure cooker! My family loves it so much I buy a larger roast so we can have leftovers. Thanks for sharing on how to make it roast that does fall apart.

  15. Barbara says

    I have a IP mini 3 qt. Your recipe sounds great, but how do I adjust it to work in my IP?

    • Shannon says

      I have the 4qt size and i also would like to know. I want to make this for my husband. Im vegetarian but he is not.

    • Terri says

      Most recipes are for the 6-quart cooker. I have both the 6- and 3-quart cooker. If you cut the recipe in half, you’ll be fine. Temperature and cooking time remain the same.

  16. Drea says

    I am gluten free due to allergies any suggestions for substitute for the gravy packs?

    • Bonnie says

      McCormick makes good GF gravy mixes. There are also GF Onion soup mixes and aujus mixes (they are just harder to find, and I do not have any in my cabinet to tell you the brands).

  17. Cody says

    How long would I cook a 1.63 pound bottom round rump roast it’s just for one person I’m a college student and your recipe looks amazing!

  18. Diana says

    Karlynn, I read your blog with this recipe and decided to try the 120 minutes you suggest. I’ve tried roasts twice before but they were pretty tough. The 120 minutes worked!!! Thank you, thank you, thank you!!!

    • Kimberly Benfield says

      I put mine 6 qt instant pot on 120 minutes and it said burn. 120 minutes is 2 hours right?

  19. Allie says

    Could you please let me know the size of the gravy packets, the Au jus packets? I think you said above 3 tbsp of the dry pinion soup mix but there is no size of the packets in the recipe? And how come you don’t show the brand of the powder mixes? Can you show so o don’t have look through so many brands and guess which one is the best. No I don’t cook much and that’s why the dumb questions. Please help. The recipe looks really easy but missing some key info.

    • Karlynn Johnston says

      Hi Allie, no such thing as a dumb question when it comes to cooking! I don’t show the brand types because I’m Canadian and sometimes the brands aren’t available in the USA or vice versa. I use Club House for gravy like this one : . That size and they make an au jus as well. Most gravy mixes are good, you can even get low sodium or organic etc.

  20. Theresa says

    My husband told me last night that this was “seriously out of this world…” and “can I please always make this…” and “that was magical.” Thanks for the rockin recipe!

  21. Becky says

    Great recipe. Nice flavour but as stated very very salty. I couldn’t find low sodium ingredients so used regular. Next time will definitely hunt for the low sodium packages.

  22. Keith Evans says

    I clicked your recipe because I wanted to see how you achieved the gravy. The rest is similar to what I’ve already worked out via trial and error. Being an old butcher, I know how to pick the best chuck roasts, so I stuck with my time setting of 90 min. (there is only a saw blade thickness between a $4 chuck roast and a $10 rib roast, but the other end is mostly neck meat which should be ground IMHO). If you don’t know the difference by appearance, or your butcher isn’t willing to show you the rib end cut of the chuck, the 120 min setting is good advice. I also sear meat in my cast iron pan turned up much hotter than the pot will get. I deglaze the pan with the water before I add it to the pot to get the good stuff that would be washed away otherwise, but that’s another pan to wash.

    This is a good all purpose recipe for pot roasts, especially the tougher cuts. Love the gravy this makes also. Thanks for sharing your experience with us.

    • Karlynn Johnston says

      Thanks for the awesome tips and feedback! Yes, the 120 is good for everyone that really can’t tell what their roast is like quality-wise. That’s why so many people were ending up with tough roasts. If you have the PERFECT cut, you can get away with 90 minutes. Most people grab them from the grocery store and that means 120 with those kinds of cuts.

  23. SukeySky says

    Your thinking is the same as mine. IP recipes just don’t leave enough time under pressure to break down connective tissue to make the roasts (or stews) tender. My rule of thumb is if IP cooks 50% faster then I need to halve the timing on my regular pot roast recipe. Which would be about two hours! Thanks for the reality check!

  24. Risa says

    Just started cooking the roast. It’s on sauté and I’ve put all ingredients in. It will not let me choose the manual button or set the timer. ??

    • Terri says

      When you’re finished sautéing, hit the cancel button before choosing the pressure setting and time.

  25. Shannon says

    Hi! How long does it take your instant pot to get to pressure for something like this?

  26. Bob Maurer says

    On this bucket of gravy pot roast do you cook it in the gravy or use a trivit to place the roast on? I wondered if you got grease in the gravy?

  27. Diana says

    We love this recipe. We use it for beef dip, so I leave some of the gravy with the roast and separate some for au jus. This is a great and quick weekday recipe!

  28. Dianne says

    Hi Karlynn! I have a 3-pound chuck roast in the freezer. I saw somewhere that cooking a roast in the IP from frozen is not a good idea. Is that your experience? If so, I’ll thaw it out and try tomorrow.

  29. Belle Burnthorn says

    I always cook for 80 minutes and never have an issue, mine always fall apart. Perhaps because my roasts are under 3 pounds? Would that be the difference? Thanks for the recipe … maybe I’ll try a larger roast.

    • Karlynn Johnston says

      A smaller roast would cook faster. You could also be getting a great cut of meat. Usually with grocery store cuts they have tough parts and aren’t the cream of the crop.

  30. Traci says

    I was planning to cook a roast from frozen in instant pot, how can I sear it and how much extra time from frozen?

  31. Laura says

    Hi! I absolutely LOVED this recipe and previously made a 2.5 pound roast. Now I want to repeat the recipe for a big crowd coming over and I have two roasts equaling 5.3 pounds…. I was thinking maybe a good three hours? Would that kill it? Also do I need to double the liquid mix that goes with it? Thank you your time and this amazing recipe!

    • Karlynn Johnston says

      With two roasts I would leave it the same because they aren’t one huge thick roast, they are in two pieces so the pressure will cook them properly, does that make sense?

  32. D C says

    The family rated this roast BEST EVER and they are quite particular about their roasts. Absolutely perfect recipe. I did add fresh garlic but it’s a requirement in our household. Thanks for a timeless roast recipe and your invaluable info about time required in the instant pot. Much appreciated!!!

  33. Butch Dahl says

    Fantastic flavor! I will be doing all my roasts this way from now on.

  34. Robert Maurer says

    In the bucket o gravy roast could you put red potatoes and baby carrots in with it?

  35. Angie says

    My roast is 2.63 lbs. Should I decrease the cooking time?

  36. April says

    Ok. You have saved my sanity! I thought I was ruining roasts by cooking them too long and now it turns out that I haven’t been cooking them long enough! We had this for late Sunday lunch today and my mind is blown.

    FIVE OUT OF FIVE thumbs up from my family!!!!!

    Thank you for posting a Instant Pot roast recipe that ACTUALLY WORKS! Ugh, the money I have wasted!

    • Karlynn says

      You are exactly why I wrote up this recipe and made the video! There is so much bad cooking advice out there. So many people on my Instant Pot group were ruining $25, $40 roasts! That should NOT happen!

      I am so happy you had a great lunch! <3 <3

  37. Kristyn says

    Just wondering what size of onion soup mix you use? I bought the single package and it’s 55grams. Is that too much?
    Thanks! Looking forward to supper! ?

  38. Dottie says

    Hi Karlynn,

    Do you know what the total cook time in the instant pot would be if I cooked the roast, removed it, added potatoes and carrots to the gravy and cooked those? Can I assume it would be around 3 1/2 hours total (with release time included: 2 1/2 hrs for the roast plus 1 hr for the veggies?). I have a hubby that loves his veggies cooked with the roast (in a regular crock pot anyway). Speaking from prior experience, he would walk away with a wounded puppy dog look if I don’t cook them in the gravy. lol

    I’m picking up my instant pot today, got it reserved at BB! I love my pressure canners so I’m sure I’ll love the electric cooker even more 😀

    • Karlynn Johnston says

      I would add in the veggies after 90 minutes and use the manual release and then cook for 45 minutes high pressure. They shouldn’t add that much more time! I am going to experiment myself and see!

      • Dottie says

        thanks 🙂 I’m going to give it a try this weekend. I’ll let you know how adding the veggies go.

      • Dottie says

        I added veggies (baby potatoes and baby carrots) at 1.5 hours using the quick release, put it back on for 30 minutes and it turned out perfectly.

  39. julie says

    One question for you…..which way do you prefer the roast to be cooked? I have both the crock pot and instant pot and I’m cooking it on a Sunday, so time isn’t an issue!

    I can’t wait to try this!

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.