Ninja Foodi Pot Roast is the perfect family dinner recipe! This roast is tender, fall-apart beef covered in a delicious rich gravy. This dish is great for Sunday dinners and holidays alike. Get ready to impress your guest with this easy pressure cooker pot roast recipe!
Ninja Foodi Pot Roast
Pot roast is comfort food at it's finest! I just love the smell of a good pot roast cooking. Using your Ninja Foodi pressure cooker, you can have a delicious pot roast ready in half the time of your slow cooker.
This recipe will work in any pressure cooker, including the Instant Pot. The great thing about making this dish in your pressure cooker is that it makes for easy cleanup. Simply throw everything in the pot, and let it do its thing!
Pressure Cooker Pot Roast Cook Time
Pot roast takes 90 minutes to cook in a pressure cooker. A beef roast takes about 30 minutes to roast per pound. This cook time will make the pot roast nice and tender!
What You'll Need
- Ninja Foodi or any pressure cooker - I used the Ninja Foodi 8-in-1 6.5 qt pressure cooker. However, you can also use an Instant Pot.
- Pot Roast - You will want to use a chuck roast. When selecting a roast, be sure that it has nice marbling but not too much fat.
- Beef Base - I recommend using Better than bouillon beef base, however, any beef base will work. You can also use beef broth instead.
- Seasonings - The great thing about this recipe is that you can adjust the seasonings to your liking. The seasonings that I suggest are delicious, and make great flavor!
- Water - This will be mixed with the beef base.
- Worchestershire Sauce - This adds a nice additional layer of flavor to the roast.
- Vegetables - Any vegetables that you would like to make with your pot roast. I like to add carrots and celery as a great low carb option.
Step by step instructions
Step 1. Combine all of the seasonings in a small bowl, and season the pot roast with all of the seasonings. Be sure to rub the seasoning into the pot roast.
Step 2. Turn the Ninja Foodi to the saute setting on High, and sear the pot roast for 3 - 4 minutes on each side. Next, add the vegetables to the pot with the pot roast.
Step 3. In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the liquid mixture over the roast and vegetables.
Step 4. Turn the Ninja Foodi to the Pressure Cooker setting, cook for 90 minutes. Ensure that the valve on the pressure cooker is turned to the "seal" position. It should come to a natural release. If it does not, you may manually turn the valve to the vent position once the cooking timer goes off.
Step 5. Remove the roast and the vegetables from the pot, and transfer them to a serving plate.
Step 6. Optional - To thicken the gravy: Turn the pressure cooker to the "Saute" function. The gravy should begin to simmer. Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl. Then pour the slurry mixture into the gravy, and whisk everything together. Taste the gravy, and adjust the seasonings to your taste.
Spoon the desired amount of gravy over the pot roast, and vegetables. Serve, and enjoy!
What to serve with pot roast
Pot roast is great with carrots, celery, and other vegetables. Simply add the vegetables in the pressure cooker with the pot roast, and serve. Pot roast would also be great with Instant Pot Southern Style Green Beans!
Tips & Variations
- Feel free to switch up the seasonings to your liking. However, I highly recommend sticking to the seasoning blend in this recipe, as it is so delicious!
- To remove some of the grease/fat from the gravy, simply refrigerate the gravy for about 30 minutes. Once it cools down enough, the fat will begin to solidify. You can skim the fat off the top of the gravy and discard it. Reheat the gravy in the pressure cooker, and serve over the pot roast.
- You may substitute the beef base with beef broth or bouillon cubes. If using beef broth, you will not need to add water. Simply combine 1 cup of beef broth with the Worcestershire sauce. If using bouillon cubes, use three cubes in place of the beef base.
- To thicken the gravy, you can use a cornstarch slurry or your preferred thickener. I prefer cornstarch, as you only need a small amount to thicken the sauce. One tablespoon of cornstarch has 7 grams of carbs. However, when you divide this into 5 servings it is less than 1 carb per serving.
You might also like these other family dinner recipes:
- The Best Baked Chicken Drumsticks
- Low Carb Bacon Cheeseburger Casserole
- Keto Meatloaf | Classic Southern Style
- Ham Casserole with Broccoli and Cauliflower Rice
Ninja Foodi Pot Roast
Tender and delicious pot roast made in the Ninja Foodi pressure cooker.
Ingredients
Seasonings
- 1/4 teaspoon seasoning salt (I used Lawry's)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon pepper
Pot Roast Ingredients
- 3 pound chuck roast
- 1 tablespoon vegetable or canola oil
- 3 stalks celery, cut in into large chunks
- 3 carrots, cut into large chunks
- 2 large cloves garlic, chopped
- 1 onion, roughly chopped
- 1 cup warm water
- 2 tablespoons of beef base, (I used Better Than Bouillon. You may substitute 3 beef bouillon cubes instead of using beef base)
- 1 tablespoon Worchestershire sauce
- Optional: 1 tablespoon cornstarch, (see notes for lower carb thickening option)
Instructions
- Combine all the seasonings in a small bowl and mix them together. Season the roast evenly with the seasoning mixture. Be sure to rub the seasoning into the roast.
- Turn the Ninja Foodi to the saute function. Add the oil to the pan, and sear the roast for about 3 minutes on each side. Next, add in the celery, carrots, garlic, and onions.
- In a cup, mix together the warm water, beef base, and Worcestershire sauce. Then, pour the mixture into the pot with the pot roast and vegetables.
- Turn the Ninja Foodi to the pressure cooker setting, and pressure cook on High for 90 minutes. Make sure that the pressure cooker valve is turned to the "Seal" position.
- Once the roast is done cooking, remove the roast and vegetables from the pot and transfer them to a serving plate.
- Optional. To thicken the gravy: Turn the pressure cooker to the saute function. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a cornstarch slurry. Wisk the slurry into the gravy. Taste the gravy, and adjust the seasonings to your liking if necessary. Spoon your desired amount of gravy over the pot roast and vegetables. See notes for lower carb thickening option.
Notes
- For a lower-carb option, mix 1/2 teaspoon xanthan gum with 1/2 teaspoon of water and whisk it into the gravy instead of the cornstarch slurry.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 709Total Fat: 45gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 230mgSodium: 1154mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 70g
Kay is passionate about living a healthy low carb lifestyle. She loves low carb comfort foods that are also family-friendly!
Merrilee
I am new to the Ninja Foodie and definitely making this recipe. Do you do a quick release with this recipe or a natural release once it is done pressure cooking?
I use the natural release for this one. I hope that you enjoy it!
Sally Still
I bought my Foodi multicooker today and had t try it out. I made the roast beef as directed except substituting ground ginger for seasoned salt. I added carrots, Brussels sprout, cauliflower and moon for veggies. The meat was delicious and the veggies were too much for my liking. So I am going to make a vegetable soup with the left overs. I would recommend this recipe to anyone.
Mike
Did you add potatoes or did you side dish those?
You can add potatoes right to the pot if you are serving them with those. I didn't add any to keep the dish low carb.
Deb Nieves
I made this recipe and it turned out perfect. Juicy pot roast, very flavorful. It is easy! Thank you for sharing this amazing recipe.
Jackie johnson
hi!! Going to try this later today, but i've been watching so many videos showing to do meat alone for hour or so,then add veggies for only 5 mins more???? doing your way, are veggies too mushy??? thanks!!
Hi, you can add the vegetables to the pot at the same time as the meat. Mine came out perfect. Thank you!
Marie
This was the first meal I made in my Ninja Foodie and it was a hit! This recipe will definitely be used every time I make a pot roast. I did change when I put my vegetables in, except for the onions I did put them in at the start. I waited till about half way through, but next time I’ll just give it about 20 minutes so that my carrots are not so mushy but are flavorful.
Thank you so much! I'm so happy that you enjoyed it.
Karen
My roast is 1.95 pounds. How long do you recommend I cook it? I’m adding in onions, celery, and potatoes with it. Thanks!
1 hour should work for 2 pounds of roast. Thank you!
Kuulei
Did you pressure cook on high or low?
It should be set to High. Thank you!
KAREN DATSKO
This turned out so wonderful. I did use beef broth and at the end I used my favorite Pioneer gravy mix and the broth from the roast.
Thank you for the share.
Nancy
I'm brand new to this.My son bought this for me and I feel a little bit intimidated.This looks like I can't fail ive made plenty of them in my slow cooker with no problem but this thing is something new.Im just gonna stick to everything you said in your receipe.Wish me luck!!!!
I'm sure you will do great! Let me know how it turns out!
Holly Bray
How’d you do??
Lisa
This was both:
1) my first time making a roast, and
2) my first time using my Ninja Foodi
And it turned out AMAZING! I was nervous about it not turning out but it was SO. GOOD!!!!!!!
Julie
90 minutes seems so long. Is this correct?
Yes, that is correct. Thank you!
Alexa
Used a 2.15lb roast and did 1 hour and 15 minutes with a quick release. The meat was perfect! My vegetables however were quite mushy other than the potatoes I added. I used small potatoes and they cooked up excellent. Recommend cutting large chucks of other vegetables to even out cooking time from start. Used beef broth, and also opted to add the slurry mix to gravy. Fantastic! I’m using my Ninja Foodi more and more!
Kathi
I have made roasts in other instant pots and have had good/bad results. Trying this today in my Foodie. We just got it when we went to Gabe's, and it was marked down to $39.99. We knew that we had found a diamond in a pile of rocks. Anyway, today I am making this recipe, and it's the maiden voyage for my Foodi. One little trick I would like to pass on is, instead of cutting up potatoes, which can cook to mush in a pressure, try the little potatoes. They are just the right size and are delicious with the skins on. Just rinse and throw them in.
Kelle K.
Making this for the second time in the last month. My husband said it was one of the best meals that I’ve ever made, wow! I did add 3 potatoes cut into large chunks and it was fabulous.
Connie mcmahan
If the roast is only 1.5 lbs do I still cook 90 min?
Hi, you should be able to reduce the cooking time to 1 hour.
Sherri Allen
I apologize if I missed this but is the roast from frozen or thawed?
The roast should be thawed. Thank you!
Jennifer Lopez
I made this last night...what a great recipe! Definitely a keeper : ) I can't believe we had a delicious, juicy pot roast in 100 minutes! This is our new family pot roast recipe. Thank you!
I love to hear that! It's amazing how the pressure cooker can save so much time. Thank you!
K Lewis
Great recipe. Thank you for sharing.❤️
Thank you so much!
Wendy Rossiter
Hi! I can’t wait to make this. On the opening page it reads that this roast can be made from fresh or frozen. If using a frozen roast is there anything that needs to change…time? Thank you!
The cooking time will remain about the same. I recommend cooking 20 minutes per pound. Thank you!
Nichole
I just got an Instant Pot and was craving pot roast so this was my very first meal AND time using the IP! I had a 1.89 roast, seared it inside the pot then threw in the garlic and boilers onions, whole small yukons and 3 carrots cut in half. I ended up adding 10 more minutes as the meat needed just a bit more cook time. This is 10x more accurate, easy and delicious than a crockpot! SOLD!! Great recipe, will be my go-to!
I'm glad to hear that you enjoyed the recipe. Thank you!
Andy
My roast came out great and so did the gravy! I rub my meat ahead of time and keep it in the fridge until ready to cook. I usually do additional carrots on the stovetop as the vegetables in the cooker come out mushy. I add a half cup red wine in the broth, too. Yummy recipe.
Tammi Tolley
I made this tonight for my boyfriend (I am a chicken only eater) and he LOVED it! I cooked it for the 90 minutes and none of the veggies were mushy! This made enough he froze leftovers and will have plenty in the future!
I'm so happy to hear that he enjoyed it! Thank you!
Brit
Love this roast! Could we use already cut stew meat for a shorter amount of time?
Lori Young
Fantastic!!!! I cut the veggies into big chunks and they turned out perfect.
Great recipe!