This instant pot with air fryer lid the best Instant Pot pot roast recipe, and browning it with the air fryer lid at the end makes it crazy delicious. Note: This post contains affiliate links. Who already loves your Instant Pot?

Has anyone sprung for one of those newfangled air fryer lids? Side note: if you have neither, you might want to check out my crock pot roast recipe instead. Full disclosure: Mealthy provided me with the device for free to try out. I was not compensated for my review, and all opinions are my own. I see Instant Pot now has their own air frying lid as well. Plus, there are devices such as the Ninja Foodi that do all the functions as well.

If you are the proud owner of any of those, I wrote this recipe for you. This recipe will work using any of those devices. And if you have not sprung for one of those, yet, I would highly recommend it. You can replace your air fryer with it. Yay for two devices in one!

Plus, more storage space in the kitchen is always a good thing. Plus it gives the food extra texture and flavor, making it even more delicious. I love how it crisped up the skins on my potatoes too. What cut of meat to use for pot roast I highly recommend chuck roast. These do have a higher fat content, and it is marbled throughout. The grass fed, grass finished  ones tend to be a little less fatty, FYI. It is actually what I am using for this recipe.

I love the ones from Butch Box, and that is what you see in these photos. We get one each month in our subscription box. I always recommend buying the best cut of meat you can afford. Great quality meats allow for a less-is-more approach, which I take here. How to season pot roast I use a suuuuper simple flavor profile here. It is the base recipe, if you will.

Sometimes I will add fresh herbs, if I have them. A sprig of rosemary or fresh thyme are my favorites. I don’t mix mine together like she does, I sprinkle on each, one at a time. How to make Instant Pot pot roast I start with a cup of water in my inner stainless pot.

Then I place the chuck roast on top. I season both sides with the garlic, salt and pepper. I cook on high pressure for 60 minutes, and quick release the pressure. Then I add in carrots and potatoes. The carrots fall down into the juices. I like to prop the potatoes on top, like this.