Easy keto pot roast in the instant pot is the perfect addition to any menu. This pot roast only takes about an hour and a half total to make, and couldn’t get any simpler.

You can cook the pot roast and vegetables all in one pot, the perfect healthy family mid-week dinner.

Collage of four photos showing you how to make a low carb instant pot pot roast

What Is A Keto Pot Roast?

This keto pot roast recipe is one of my favourites. It is easy to use and full of delicious low-carb vegetables.

Pot roast is one of those meals that usually taste better the next day, but a pot roast made in the Instant Pot (pressure cooker) tastes amazing straight out of the Instant Pot.

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Yes, it is even more delicious the next day, but you don’t have to worry about eating flavourless meat when you cook it in the Instant Pot.

Since food cooks so quickly in the Instant Pot there are to main steps to this recipe. The first is seasoning and cooking the pot roast, and the second is adding the vegetables so that they can cook.

A plate of food with stew, with Pot roast and Beef

How To Cook A Keto Pot Roast in the Instant Pot

A good pot roast doesn’t need a lot of fancy seasonings. The staples from your pantry work wonderfully. For this recipe, you will need sea salt, pepper, garlic powder, onion powder, Italian seasoning blend, and coconut aminos.

When cooking pot keto pot roast I recommend using garlic powder and onion powder instead of fresh garlic and onions. The flavour is more concentrated in powder form, but if you want to use fresh use three cloves garlic and one large onion.

To cook the pot roast place the roast at the bottom of the Instant Pot insert, rub the seasonings over the roast, then pour the apple cider vinegar into the Instant Pot. You will want to cook the roast for an hour using the meat/stew setting, let the pressure release naturally for about 15 minutes then release the pressure by turning the nob.

A plate of food with stew, with Keto pot roast

How To Add Vegetables to A Pot Roast

Many low-carb vegetables do not hold up well when cooked under pressure for long periods of time. That is why the vegetables are added at the end. Once you have released the pressure from the Instant Pot, remove the lid and add the low-starch vegetables.

The low-carb vegetables you will use for the pot roast are mushrooms, zucchini, celery, turnips, and orange bell pepper. You will want to leave the mushrooms whole. The rest of the vegetables can be cut into large pieces.

For those of you who have never used turnips before, yes they are root vegetables, but at only 6g total carbs, 1.8g fibre (= 4.2g net carbs) per 100g. It is a great sturdy low-starch vegetable choice.

Dump the vegetables over the roast then close the lid. The vegetables only need to cook for two minutes on the manual or pressure cook setting.

When the vegetables are done let the pressure release naturally for a few minutes and then turn the valve to release the pressure.

A plate of food, with Keto pot roast

What To Serve With Pot Roast

When the vegetables are done cooking you will want to remove the vegetables and roast from the Instant Pot to rest. The roast will need to rest for about 10-15 minutes before you shred it. This will keep it from drying out.

To make a simple gravy from the roast drippings, you will want to pour the broth into a large jar to cool. When the broth is warm and no longer steaming, add 2-3 tablespoons of butter to the broth, and then blend it together with a stick blender or regular blender.

The broth will thicken into a light gravy that is more like Au Jus. After that, your pot roast is ready for dinner.

A plate of keto pot roast

How To Cook A Keto Pot Roast in the Slow Cooker

This recipe can easily be cooked in a slow cooker as well. The steps are very similar, add the roast to the slow cooker, cover with seasoning, and add the vinegar. Cover your slow cooker and cook on high heat for 4-6 hours or low heat for 8-10 hours.

During the last two hours of cooking, add the vegetables and finish cooking. The gravy can be made the same way as above. You can also add the vegetables at the beginning, but they may be overcooked at the end. If you love your vegetables extra soft, toss them in the slow cooker from the start.

Which Instant Pot Is Best?

  • Instant pot – 11 in 1, and it even comes with an air fryer lid.
  • Accessory pack – boil eggs, make muffins and cakes, steam vegetables etc.
  • Steam vent – direct the steam where you want it to go.

How To Use Pot Roast Leftovers

Once you pressure cook a pot roast, you will never go back. This is one meal that is perfect for leftovers. Pot roast meat can be used in so many different ways.

I love to stuff Keto Cheese Taco Shells with leftover meat for an easy beef taco dinner the next day. I hope you enjoy this pot roast. Comment below the type of vegetables you use when making pot roast.

Instant pot roast beef with vegetables served

Best keto side dishes to serve with beef

collage of the best side dishes for pork
The best low-carb side dishes to serve with beef

There are so many delicious low-carb and keto side dishes to serve with beef. Beef is a family-friendly dinner and so you need to choose easy healthy side dishes that the whole family will love.

Here are some of my favorite keto beef side dishes.

In addition to the side dishes above, I love to serve this dish with a huge side salad and homemade 1-minute mayo or the Big Mac salad dressing.

A plate of food with keto pot roast stew

Keto Pot Roast Recipe (Instant Pot)

You will fall in love with this easy keto pot roast in the Instant Pot.
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Course: Dinner, Instant Pot, Slow Cooker
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Easy Keto Pot Roast in the Instant Pot
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 393kcal
Author: Thinlicious.com
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  • Instant Pot
  • Slow cooker


Pot Roast

  • 1.4 kg chuck pot roast
  • 1 tsp +/- salt and pepper
  • 1 tsp pepper
  • 1 tbsp garlic powder
  • 1/2 tbsp Italian Seasoning
  • 1 tbsp onion powder
  • 1 tbsp coconut aminos
  • 60 ml apple cider vinegar


  • 1 cup whole white mushrooms
  • 1 zucchini/ courgette cut into large pieces
  • 1 cup celery cut into large pieces
  • 1 turnip peeled and cut into large pieces
  • 1 orange bell pepper cut into large pieces

Light Gravy

  • 250 ml broth from roast warm, but not steaming anymore
  • 2-3 tbsp butter


Pot Roast

  • Add the roast to the Instant Pot. Sprinkle the seasoning over the roast and then rub them into the roast so that the roast is covered with the seasonings.
  • Add the vinegar and coconut aminos to the Instant Pot. Pour it to the side so that it doesn't wash the seasonings off the roast. Close the lid and turn the pressure valve to sealing.
  • Cook the pot roast on high pressure using the meat/stew option for one hour. When the timer goes off let the pressure release naturally for 15 minutes, then turn the valve to release the rest of the pressure. Remove the lid and add the vegetables. Close the lid again, turn the pressure valve back to sealing.
  • Cook the vegetables on high pressure for 2 minutes using the manual or pressure cook setting. Turn the valve to release the pressure. Open the lid and remove the vegetables and pot roast from Instant Pot. Let the roast rest for at least 10 minutes before shredding and serving.


  • To make a gravy with the dripping in the Instant Pot, add a cup of the broth to a large jar (or to a blender) The broth should still be warm, but not steaming.
  • Add 2-3 tbsp. of butter to the broth. Blend the broth and butter together by using a stick blender, or your regular blender. You will want to blend the broth for 30 second – 1 minute. The broth will thicken to a thin light gravy, the consistency will be more like Au Jus. Serve gravy over your pot roast and vegetables.



To lower the carbohydrates, simply omit some of the vegetables from the pot roast.


Serving: 1serving (serves 6)Calories: 393kcalCarbohydrates: 7gProtein: 53gFat: 16gSaturated Fat: 7gSodium: 704mgPotassium: 1022mgFiber: 2gSugar: 3gVitamin A: 880IUVitamin C: 36.8mgCalcium: 64mgIron: 5.3mg

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Recipe Rating


  1. 4 stars
    This came out fantastic! I loved having the veggies mixed with it because our go to is just some cauliflower mash.

    One thing I would suggest is adding to sear the sides before adding the pot roast to the IP.

    It helps hold all the juices in:)

    Definitely will be making this again!!

  2. Danielle Duvall says:

    5 stars
    We made this exactly as directed and it was delicious!! Neither my husband nor I had tried turnips before and they were so good! The roast was super tender and juicy and the meal as a whole was very filling. We heated up leftovers the next day and it was just as good warmed up!

  3. Do you use the trivet or just put it on the bottom of the IP?

  4. Stacey Tolbertson says:

    5 stars
    Hi Libby, thank you so much for all the wonderful recipes! I have tried many of them and followed your ingredients to a “T”. They are all fabulous! I recently purchased an 8 Qt. Instant Pot and now I am enjoying even more of your recipes. I really appreciate that you take the time to write these out and share them with us. It has really helped me to become low carb and sugar free. My husband is enjoying the benefits of my renewed love of cooking too! I can’t thank you enough. I made this pot roast the other night for our company and it was a big hit.

    1. Wow, Stacey how kind for you to take the time to write your wonderful comment today. I really appreciate it and I am super pleased that my recipes are helping. I must admit, I am in utter love with my Instant Pot, I rarely get out my slow cooker now (only for granola in the summer months).

  5. 2 stars
    These directions are truly novice and I cringe at the future of America if this is truly what constitutes “cooking.”
    Omitting the obligatory lard in favor of butter is one thing… But there is no mention of searing the meat at all, be it in a traditional cast iron skillet/dutch oven or a modern day Instant Pot.
    There’s your meat and fat, keto folks.
    Add 1 1/2 C water per 3 lbs, high pressure for 30 mins.
    Toss desired veggies in and HP for an additional 15mins.
    This will take the better half of an hour if not more, but we’re talking about a pot roast here.
    Spoon out the drippings, add lard/butter then flour/fake flour and milk/coffee creamer to form a gravy.
    It’s not rocket science but adding butter to pan drippings will never, ever make a roux, gravy or an au jus – It’s just gonna be buttery mess.

    1. Thank you for your feedback and adaptation of my full instructions. What I cringe at is that most people do not make homemade dinners any more, most people live off microwave meals, most people live off take-outs and Uber Eats. I love helping those who need help the most, those who were never taught how to cook, those who think they do not have enough time. I like to make my recipes as easy and as simple to follow. That doesn’t mean any less in flavour or nutrition. So yes, there will be no flour or coffee creamer (who uses that?) in a gravy here, but what do I have? People around the world back in their kitchen cooking again with their children. People around the world trying new recipes where they once would have ordered a Uber Eats and people once again not being put off cooking because of lengthy unnecessary steps.

      Everyone should be congratulated for eating real food, cooked at home, with their loved ones. No one can argue with that.

    2. I thought that searing would have been obligatory but it didn’t make any difference.

      People are always going to find fault and then push their “professional chef” opinion.

    3. Mrs Happy says:

      5 stars
      Well Mr Grumpy, it’s very rude to rate someones recipe without even trying it. How do I know you did not try it? Because I made it exactly the way Libby wrote it. I have an 8 quart Instant Pot. I only added 1/4 cup apple cider vinegar and 1 tablespoon coconut amino’s. The roast was very juicy and there was a lot of broth left in the pot. I did make one change, I did not put butter in the broth, it was delicious just the way it was and we just spooned the broth over the cut up roast beef. I cringe at the thought of someone using Lard! Yuck!

      Thanks Libby! This is my first recipe that I made from your website. I will be making more. My family absolutely loved it!

  6. I noticed that you did not mention the Coconut Aminos into the procedure. Will I mix the coconut aminos into the dry seasoning? Thanks

    1. You add the vinegar and the coconut aminos at the same time to the pot. Thank-you for pointing this omission, I have updated the instructions to reflect this 🙂

  7. Jeanny House says:

    Is that 1/4 cup of vinegar and 1 tbsp of coconut aminos your only liquid? I’ve always read that you need at least a cup of liquid to build up enough pressure.

      1. I have an 8qt Instant Pot. Do I need to add more liquid?

          1. 4 stars
            This turned out really dry and hard. Definitely not enough liquid. Next time I will be adding some broth.

          2. 5 stars
            I’m sorry to hear this, adding more broth for your Instant Pot is a great idea to make the meat more tender. Usually, I have the opposite problem, too many juices rendered out and I drain them off and thicken them when necessary.

  8. Regina Maier says:

    5 stars
    Excellent recipe. Did not include any veggies or use the “gravy.” We simply ate the meat, which was divine, and I served it with Brussels sprouts – I steam those on the stovetopabd then toss them with some herb butter. I reserved a little herb butter to top the meat as well. This recipe for 6 servings fed 3 of us. We have no shame. Lol.

    1. Sandra Martin says:

      5 stars
      We loved this version of pot roast! Easy to put together, and the flavors were fantastic. Loved that it wasn’t too heavy/rich. Served it with cheesy cauliflower rice. Thank you!

  9. Ryan Kane says:

    5 stars
    Made this last night for the family but started late and had to go to a virtual meeting just as I finished making the gravy. The reaction when my meeting was over was surprising. I’ve made a lot of meals over the past few years, but I’ve never gotten a surprising positive reaction. Everyone was telling me how good it was, and that almost never happens. Finally, I had a chance to try it and the flavors were really amazing. In those years of meals, I’ve made multiple pot roasts, but never had one with flavor this enjoyable. It is good without the gravy, but the gravy elevates the whole thing.

  10. 5 stars
    This was amazing! My teenaged son wolfed it down then asked for seconds! It’s also great that the instant pot reduced the cooking time a bit. I used onion, mushrooms, and celery. Used the gravy and wanted to bathe in it. Think I liked it?

    Thanks for this recipe!