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Tender Frozen Roast in Instant Pot

03/12/2020 by The Typical Mom 47 Comments

11261shares

Cooking a frozen roast in Instant Pot is possible! You can still get a tender, flavorful, piece of beef even if it is not thawed out beforehand. Here’s how!

Frozen Roast in Instant Pot

Here we share how to cook a Frozen Roast in Instant Pot here! Yes sometimes I forget to defrost dinner so this is a helpful Instant Pot recipe hack to keep on hand. (affiliate links present)

If you need easy Ninja Foodi recipes, you can use that pot instead.

  • If this has never happened to you, bravo.
  • I of course have made a pressure cooker roast before, when I have bought it fresh, but straight out of the freezer requires different directions.
  • You can use the same recipe below if you’re using a Crockpot Express or as a easy Ninja Foodi recipe too.

If you’re staring at your rock hard piece of beef right now looking for a little guidance, do not fret!! Dinner will come out perfectly and nobody will know you had a forgetful moment. 😉

frozen roast

This is what you’ll need to make a perfectly cooked Instant Pot frozen roast

  1. 3 lb. beef roast is what was used here
    1. What is the best cut of roast? A boneless chuck roast is the best choice for pot roast, quite inexpensive too.
      1. It has outstanding marbling which makes the beef tender and juicy when cooked in any method really.
  2. Beef broth
  3. Onion
  4. Carrots
    1. quartered red potatoes could be added
  5. Minced garlic
  6. Salt and pepper
    1. onion powder and garlic powder could be added as well
frozen chuck roast instant pot

I actually wasn’t so sure this would even work and wondered can you cook a frozen roast and still have it come out tender? The answer was a resounding YES!

  • Beef, pork, and lamb roasts are safe to cook in the frozen state. The only real big difference is that the cooking time.
  • Frozen meats typically take 50 percent longer in the oven, but not in a pressure cooker.

That’s the game changer. Now you can cook an Instant Pot chuck roast from fresh or a frozen state and have it come out perfect! Of course if it’s already defrosted it is quicker to do. Follow our directions Instant Pot beef roast recipes if it’s fresh.

Instant Pot frozen roast

What is one of the most important steps when making an Instant Pot pot roast, or any large piece of meat?

  • When you cook a roast in a pressure cooker it is best to do a natural release of the pressure once the cook time is up.
  • Following this rule will keep your meat much more tender and almost fall apart when touched with a fork.
  • If you choose to quick release it instead a lot of the moisture inside will escape and you won’t achieve the outcome you want.

This step may take about 20 minutes to 30 minutes to complete, beyond the cooking time, but is well worth it.

instant pot chuck roast

These are the steps to follow when making this pot roast recipe here.

First of course you will want to unwrap your piece of protein. Since it is frozen you won’t be able to trim it at all but that is okay. For this type of meat you really want the fat in tact because it will make it more moist in the end.

  1. Place a trivet inside your pot with your frozen roast on top.
    1. remember that timing below is based on a 3 lb. piece
    2. if yours is much larger than that you may need to increase a few minutes on high
  2. Pour your broth or stock on top followed by a sprinkle of your sliced onion.
  3. Sprinkle any and all seasonings you like on top now.
    1. the ones we have are just suggestions, if you usually use your own mixture go right ahead and load it on.
    2. you can also just use these ready made roast seasonings in a packet. These were originally made for the slow cooker but work great using this method as well.
  4. Close lid and steam valve and set to high pressure for 90 minutes followed by a natural release.
  5. Lift meat out, allow to rest for 10 minutes before slicing or shredding.
  6. If you want to make a gravy out of the drippings, follow our Instant Pot gravy directions.
roast

Want to try this another time defrosted? How long does it take to thaw a frozen roast?

  • You can put your frozen roast in the refrigerator for one to three days to soften. If it is rather large it may take up to five days at the most.
  • A 4 pound piece takes about 24 hours to thaw, but sometimes longer so plan for a little over a day when you’re meal prepping.

How do you defrost meat? To defrost a piece of beef in cold water, do not remove the outside packaging. Be sure it is on there airtight or put it into a freezer bag free of leaks. –

  • Then, just submerge the meat into a bowl or sink full of cold water.
  • Make sure to change the water every 30 minutes so that it continues to thaw.
  • Small packages may defrost in an hour or less whereas a 3-4 pound roast may take 2 to 3 hours

Then you could follow one of our easy Instant Pot beef recipes.

pressure cooker chuck roast

Sliced or shredded it is always a great meal option because there is a multitude of ways it can be served like:

  1. Shredded beef inside slider buns
  2. Served over a bed of mashed potatoes
  3. With a side of carrots
  4. Made into soft tacos with small flour tortillas and lots of cheese

There are a lot of different chuck roast ideas out there you can try, most are not able to accommodate a frozen piece though. That is where these directions come in handy.

  • If you want to make Instant Pot carnitas, seen below, follow this recipe but the timing below if it’s frozen.
instant pot roast

What goes in a roast dinner? Well that is subjective depending on whom you ask really but typically the favorites remain the same.

  • Sunday roast typically consists of roast beef, potatoes, and a variety of steamed vegetables.
  • We add a TON of vegetables and onions in our Crockpot roast recipe here.
  • If it is defrosted you can marinate it like we did with our air fryer roast recipe and it comes out packed with flavor I tell you.

Want to try another method with a thawed out piece of meat? Try our marinated air fryer roast recipe and there’s another one below too.

teriyaki roast

I wasn’t so sure how good frozen roast in a slow cooker would be until I tried it. Yes that is totally possible too! If you want to try another method some day give this one a whirl with veggies and thick gravy.

How long is leftover roast beef good for?

If you store it properly in airtight containers or freezer bags, cooked beef roast will last for 3 to 4 days in the refrigerator. You can make an Instant Pot casserole with it, or dice it up into a batch of pressure cooker fried cabbage.

  • If you know you won’t eat it all before then, you should freeze it in covered containers free from leaks or wrap tightly with aluminum foil or freezer wrap.

Need instructions on how to cook frozen chicken in the Instant Pot too? We have it!

Frozen Chicken in the Instant Pot

Ready to take your pulled beef to the next level once it is defrosted? Make it into Instant Pot BBQ beef like we did here!

  • If you’re able to defrost it, here’s the recipe for a pressure cooker roast.

Either way they turn out fabulous paired with a vegetable and starch of some kind.

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Frozen Roast in Instant Pot

Cooking a frozen roast in Instant Pot is possible! You can still get a tender, flavorful, piece of beef even if it is not thawed out beforehand. Here's how!
Course Entree, Main Course
Cuisine American
Keyword beef, chuck roast, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 10
Calories 173kcal
Author The Typical Mom

Ingredients

  • 3 lbs roast
  • 3 c beef broth
  • 1 onion sliced
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Put trivet inside pressure cooker with your frozen roast on top.
  • Pour broth over the top, sprinkle in onions and put any and all seasonings you like on top of your meat.
  • Close lid and steam valve and set to high pressure for 90 minutes followed by a natural release.
  • If the weight of your roast differs, adjust by 10 minutes per pound.- 2 lbs = 80 minutes- 4 lbs = 100 minutes
  • Remove meat and allow to rest if slicing, or remove trivet and shred right in pot with liquid. If you want to thicken liquid, remove meat, set to saute and in a small bowl whisk a few tbsp of cornstarch with some of your hot liquid. Pour that in, stir and allow to thicken, pour this on top when serving.

Video

Nutrition Facts
Frozen Roast in Instant Pot
Amount Per Serving (3 oz)
Calories 173 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 78mg26%
Sodium 2549mg111%
Potassium 436mg12%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 30g60%
Vitamin C 62mg75%
Calcium 388mg39%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
11261shares

Filed Under: Instant Pot Recipes, Recipes Tagged With: chuck roast, garlic, onion

Reader Interactions

Comments

  1. Claire says

    01/31/2021 at 3:59 pm

    Amazing ! Thanks !

    Reply
    • The Typical Mom says

      02/01/2021 at 10:41 am

      You’re welcome

      Reply
  2. Brooke Hight says

    01/20/2021 at 10:52 am

    Did you put potatoes and carrots in with it? I normally do mine in crackpot with red potatoes and carrots…..

    Reply
    • The Typical Mom says

      01/21/2021 at 10:18 am

      No they were cooked separately, if put in together they will completely fall apart

      Reply
      • Wayne says

        03/23/2021 at 2:14 pm

        No cut the time by 15 min release the steam put veggies in reseal and cook for 15 min let it natural release enjoy

  3. Tiffany says

    01/11/2021 at 12:20 pm

    Can do have to use the insert with the frozen roast, or can I have it cook in the broth?

    Reply
    • Terri Denhof says

      01/20/2021 at 10:37 am

      I have the same question! I want it cooked in juices!

      Reply
  4. Jackie says

    01/10/2021 at 3:14 pm

    You have ruined my oven roast lol! My family all said no more roast in the oven cook it this way! So tender and juicy, thank you. My go to from now no defrosting and so quick.

    Reply
    • The Typical Mom says

      01/11/2021 at 11:21 am

      Lol well I am happy it was a real hit

      Reply
  5. Lauren says

    01/09/2021 at 5:07 pm

    If I have a 2 lb chuck roast would the cooking time still be the same in a 6qt instant pot? Also, how long would I cook the roast for and then add the potatoes and carrots and how long to cook those for?

    Reply
  6. Rose Powers says

    01/07/2021 at 5:00 pm

    Second time making this recipe it’s great easy and love the fact I don’t have to start at 8 in the morning for crockpot and I seem to forget to remove the roast the night before so great recipe

    Reply
  7. Elvira says

    12/02/2020 at 11:23 am

    Hi, I’m new to instant pot cooking.
    What button am I supposed to use for this?
    Is the time ment for pressure cooking, roast or slow cooking?
    So many buttons and my instruction book sucks.
    Thanks in advance.

    Reply
    • Karen M Smith says

      12/31/2020 at 9:05 am

      Use the pressure cook button, or manual if you have that. Think pressure cook to cook and saute to fry.

      Reply
  8. Max says

    12/01/2020 at 9:41 am

    Worked great! My wife wanted what she calls- pot roast tacos and challenged me to put my CrockPot Express to the test. We had a 1.50 lb chuck roast in the freezer solid as a brick and she didn’t think it was possible to have tender, fall apart tacos in 90 mins or less. I’m happy to report that’s what I was able to pull off! Only changes I made was:
    I didn’t use a trivet. I seared both sides of the beef in my CPE on Saute/Brown feature 3 mins per side.
    Through in a cup of water, a can of diced toms, couple splashed of ACV, some S&P, garlic and sliced onions and pressed the Stew/Meat function on High for 90 mins. It was so tender I had to take the roast out in sections as it was falling apart lol. My wife even commented that she wouldn’t have tasted the difference if it had been slow cooking all day long. Thank you Justine!

    Reply
    • The Typical Mom says

      12/01/2020 at 11:04 am

      Yay so glad it was a hit for y’all

      Reply
      • Anne Marie says

        01/10/2021 at 11:00 am

        I was so worried my pot roast would come out tough BUT just the opposite!!!!! This is came out beyond tender the best pot roast ever!! Thank you….only one problem I started it too early, can I keep it on warm without ruining it until dinner ? Thank you again for this recipe!

      • The Typical Mom says

        01/11/2021 at 11:22 am

        Yay!!

  9. Holly says

    11/24/2020 at 7:38 pm

    Super great idea… cooking time.. far to long. Thanks for the idea though

    Reply
    • The Typical Mom says

      11/25/2020 at 11:49 am

      Did you try it? If yours was smaller yes it would take less time. Others below and myself have made this several times using weight recommended and it turns out absolutely perfect using the timing listed.

      Reply
      • Brenda says

        11/25/2020 at 2:43 pm

        I wonder if some are decreasing the cooking time a bit because they ( like I ) have a larger instapot? I’ve read to decrease time in my instapot which sound backwards but I guess it is because it takes longer to get the larger pots to pressure temp! Anyway- mine is in now so I’ll see what happens. Thanks so much for the recipe and saving me with a frozen roast!;)

  10. DH says

    11/24/2020 at 7:30 am

    Are the full 3 cups of liquid required for the meat to cook nicely, or is there extra involved in order to have enough to make a gravy? I am hoping to use as little liquid as possible. Thanks!

    Reply
    • The Typical Mom says

      11/25/2020 at 11:50 am

      You can make gravy just with the liquid left in the pot when done. There will actually be a bit more dripped off from the meat when it’s cooking too.

      Reply
  11. Kala says

    11/23/2020 at 7:47 pm

    Most succulent roast I’ve ever made in 2-3 hours from frozen. Delicious! Set my time for 15 minutes less (thank you previous commenter!) then manually released pressure. Put in halved carrots and potatoes to the fill line and set it for another 15 minutes then let it release on its own. The kids cut up too many carrots and potatoes, so I sliced them into a pan and rubbed olive oil on them. Baked at 400 degrees for about 20-30 minutes and we loved those more than the ones I threw in with the roast! Next time – bigger roast for IP and two pans of roasted veggies! Thanks for a phenomenal meal!

    Reply
    • The Typical Mom says

      11/25/2020 at 11:51 am

      Yay glad it was such a hit for you too.

      Reply
  12. Joanne says

    10/25/2020 at 6:50 pm

    Soooo good, especially when it was 12 degrees outside today and snowing. I decided to roast Yukon potatoes and carrots in the oven my husband and I were so happy eating, we didn’t talk much..:) thank you!

    Reply
    • The Typical Mom says

      10/26/2020 at 9:04 am

      OH Yay glad it was a hit, it is really cold here too!

      Reply
  13. Emily Broyles says

    10/24/2020 at 2:19 pm

    I don’t have a trivet. Will this still work? Thanks!

    Reply
    • The Typical Mom says

      10/25/2020 at 3:54 pm

      You need to keep it off of the bottom. Alternatively you can put 4 small red potatoes at the bottom and use that as a “trivet”

      Reply
    • Dawn says

      11/15/2020 at 6:18 pm

      Yum! I’m glad I found this. I am notoriously bad at remembering to defrost meat, so this was a life saver. I wondered how I would cook the carrots and potatoes that naturally go with a pot roast, but I found a recipe to roast them in the oven. Perfect!

      Reply
      • The Typical Mom says

        11/17/2020 at 4:14 pm

        Glad I could help

  14. June says

    10/23/2020 at 3:13 pm

    Wow wow wow. Followed the directions and everything cooked to perfection. Would definitely cook a roast frozen and add the potatoes and carrots. Perfection.

    Reply
  15. Jim R. says

    09/23/2020 at 5:42 pm

    Good simple recipe. I know how to cook but (probably my age) have to check on cooking times and temp. times.
    Tip to ladies above about the veggies. Cook them separately unless you want everything to taste the same. Start potatoes about half way through and other veggies later according to taste.
    Question….. How do you feed 10 people with a three pound pot roast? There must be a loaves and fishes thing going on here.
    Thanks for posting this recipe. I don’t use a pressure cooker very often and this was helpful.

    Reply
  16. Stephanie says

    06/18/2020 at 2:44 pm

    Do you add the vegetables to the 90 minutes or do you cook them differently??

    Reply
    • Chel says

      07/18/2020 at 5:16 pm

      Would like to know this as well. Gut tells me not the full 90…

      Reply
      • Jennifer Williams says

        07/20/2020 at 3:11 pm

        I definitely wouldn’t put the veggies in for 90 min, I noticed she did not include veggies in her recipe but served steamed veggies on the side. I don’t know if you can cut your interup the cooking time to add veggies or not, I have done this before in other chicken breast recipes about 3 min before cooking time is up add veggies then turn back on.

      • Kimberly A Fuentes says

        09/26/2020 at 11:37 am

        I add them the last 15 minutes of cook time. They really don’t take that long in the pressure cooker. I do a quick release and add them

  17. Linda K Grant says

    06/17/2020 at 3:29 pm

    loved the recipe….

    Reply
    • The Typical Mom says

      06/18/2020 at 2:44 pm

      So glad!

      Reply
  18. Kristin says

    06/10/2020 at 10:46 am

    What size InstantPot did you use? I have an 8qt, but I know that adjustments need to be madeif a recipe is for a 6qt InstantPot. Thank you – I think this is how I’m going to save dinner tonight!

    Reply
  19. sheena says

    05/17/2020 at 9:45 am

    Ugh duh how much broth bad recipe!!!

    Reply
    • justine says

      05/17/2020 at 9:52 am

      Ummmm it’s listed right there in the recipe card.

      Reply
    • Jen says

      06/04/2020 at 2:39 pm

      3 cups like the recipe lists, you rude moron. Reading is fundamental!

      Reply
    • MAURENE says

      06/23/2020 at 11:36 pm

      Sheena, you are rude and unappreciative.

      Reply
    • Duhde says

      03/08/2021 at 1:32 pm

      It states in in the recipe…just read before you complain

      Reply
  20. Austin says

    05/12/2020 at 2:35 pm

    Thanks! I just put this in, so here’s to 90 minutes!!

    Reply
  21. Ashley says

    04/20/2020 at 11:56 am

    I love using my Instant Pot and this roast was so good. Thanks for the great recipe!

    Reply
  22. Jen says

    04/16/2020 at 6:15 pm

    I’m so glad I found this! I made a rock-solid frozen 2.5 lb roast and it turned out great! First time I’ve ever used a pressure cooker. I have to admit I was super skeptical that it would turn out as good as slow cooking for 8-10 hours like I usually do but I’m so glad I was wrong. The only thing I would do different next time is add a little more cook time as the center wasn’t as soft as the edges. I let the pressure naturally decrease for 30 minutes. Pretty pleased! Thank you!

    Reply

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