Why Is My Roast Tough in Instant Pot?

Have you ever sliced into your pot roast and wondered, why is my roast tough in Instant Pot? The truth is, it usually comes down to either cooking it too short for the collagen to break down or letting it go too long until the meat dries out.

I have had my share of chewy, disappointing roasts before learning that time, liquid, and the right cut matter more than anything. In this guide, I’ll walk you through the exact fixes and tips I’ve tested so your next roast comes out tender and flavorful.

Common Reasons a Roast Is Tough in the Instant Pot

Undercooking
One of the biggest answers to why is my roast tough in Instant Pot is undercooking. Tough cuts like chuck are full of collagen, and that needs time to break down. If you cut too early, the fibers stay chewy and hard to eat.
Takeaway: Cook long enough for collagen to turn into gelatin.

Overcooking
On the other side, overcooking can also ruin a roast. When meat stays under pressure too long, the fibers push out moisture and turn stringy. I’ve had roasts that fell apart but felt dry in the mouth—classic overcooked texture.
Takeaway: Too much time under pressure leaves meat dry and chewy.

Insufficient Liquid
Pressure cooking needs liquid to braise the meat. Without enough broth or water, the bottom dries out and the roast cooks unevenly. In my experience, at least one cup of liquid is the minimum for a tender pot roast.
Takeaway: Always add enough liquid to keep the roast moist.

Wrong Cut of Meat
Not all roasts work the same. Lean cuts like bottom round can dry out, even if you follow the timing. Cuts with marbling, like chuck or brisket, become tender after pressure cooking because the fat and collagen melt.
Takeaway: Choose collagen-rich cuts like chuck or brisket for best results.

Quick Release
Using quick release can make the meat seize up. The sudden drop in pressure tightens the fibers before they can relax. I’ve noticed my roasts always turn out better when I let the Instant Pot release pressure naturally.
Takeaway: Use natural release to keep the roast tender.

Trimming Too Much Fat
Fat is flavor, but it’s also moisture insurance. If you trim away every bit of fat, the roast won’t have protection while cooking. In the U.S., many people trim roasts for health reasons, but leaving some marbling gives you that melt-in-your-mouth bite.
Takeaway: Leave some fat on the roast to keep it juicy.

How to Fix a Tough Roast (If It Already Happened)

Test for Tenderness
First, grab a fork and check the roast. If it feels firm and doesn’t pull apart easily, it’s undercooked. I’ve made this mistake before—thinking the roast was ready when it really just needed more time.
Takeaway: If the roast resists a fork, it still needs cooking.

Cook a Little Longer
When people ask why is my roast tough in Instant Pot, most of the time it’s because they stopped cooking too soon. The fix is simple: put it back in for 10–20 more minutes on high pressure. Don’t forget to add a natural release afterward.
Takeaway: More time under pressure softens the meat.

Always Use Natural Release
Quick release can undo all your hard work. The sudden drop in pressure tightens the fibers and makes the roast chewy. Letting it sit for 15–30 minutes works like a gentle braise and relaxes the meat.
Takeaway: Natural release keeps the roast tender.

Add Extra Liquid if Needed
If the pot looks dry, pour in a bit more broth or water before re-cooking. I’ve saved many roasts this way—extra liquid helps the meat steam and braise back to life.
Takeaway: Liquid protects the roast and restores tenderness.