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Export 8 ingredients for grocery delivery
Season roast with salt and pepper liberally.
Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, 3-4 minutes per side. Remove meat from inner pot.
Pour in beef broth and scrape up any browned bits on bottom of instant pot.
Add roast back into the pressure cooker, along with the onion powder, garlic, and horseradish.
Cook on high pressure for 20 minutes per pound.
When the cook time has elapsed, allow for pressure to release for 10-20 minutes.
Place roast, beef broth, salt, pepper, onion powder, garlic, and horseradish in the inner pot of pressure cooker.
Cook on high pressure for 30 minutes per pound.
When cook time has elapsed, allow for pressure to release for 10-20 minutes.
Sear roast as directed, if desired.
Add beef broth, salt, pepper, onion powder, garlic, and horseradish into the pressure cooker and cook for 20 minutes LESS than directions state (Cook for 40 minutes on high pressure for FRESH 3 pound Pot Roast or 70 minutes on high pressure for FROZEN 3 pound roast).
Once cook time has elapsed, allow the pressure to release naturally for 10 minutes.
Open the instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for 20 minutes, or for 10 minutes for less tender vegetables.
Allow the pressure cooker to naturally release pressure for 10-20 minutes before releasing any remaining pressure. Serve the pot roast.