Pot Roast Beef

Instant Pot Roast Beef: A Quick and Delicious Family Favorite

ByJulia Child

If you’ve been craving a deliciously tender, juicy roast beef but don’t have the hours to slow-cook it in the oven, the Instant Pot Roast Beef is the perfect solution. With its magical pressure-cooking abilities, the Instant Pot can deliver the most flavorful roast beef in under two hours, saving you precious time without sacrificing taste. Whether you’re cooking for a family dinner, a special occasion, or just because you love roast beef, this recipe is simple, satisfying, and quick.

Ingredients for Instant Pot Roast Beef

Here’s what you’ll need for a mouth-watering Instant Pot Roast Beef:

  • 3 to 4 lb beef chuck roast (you can use brisket or round roast as alternatives)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/4 cup red wine (optional, but adds depth of flavor)
  • 2 tablespoons soy sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon rosemary (fresh or dried)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch (optional, for thickening the sauce)

Step-by-Step Instructions

Step 1: Sear the Beef

Start by setting your Instant Pot to “Sauté” mode. Once it’s hot, add 2 tablespoons of olive oil. Season your beef roast with salt and pepper, then place it into the Instant Pot. Sear the roast for about 4-5 minutes on each side until it develops a nice brown crust. This step is crucial for locking in the flavors.

Step 2: Sauté the Aromatics

Once the beef is seared, remove it from the Instant Pot and set it aside. In the same pot, add the chopped onions and minced garlic. Sauté them for about 2 minutes, stirring occasionally, until they soften and become fragrant.

Step 3: Deglaze the Pot

Now, pour in the beef broth and red wine (if using). Scrape the bottom of the pot with a wooden spoon to loosen all the browned bits that have stuck to the bottom. This step is known as deglazing, and those caramelized bits are packed with flavor!

Step 4: Pressure Cook the Roast

Return the seared beef to the pot. Add the soy sauce, tomato paste, thyme, and rosemary. Secure the lid of your Instant Pot, ensuring the valve is set to “Sealing”. Set the Instant Pot to “Manual” mode for 60 minutes on high pressure. The Instant Pot will take a few minutes to come to pressure before the cooking time starts.

Step 5: Release Pressure and Rest

Once the timer goes off, let the pressure release naturally for 10 minutes, then do a quick release to release the remaining pressure. Remove the beef from the pot and place it on a cutting board to rest for at least 10 minutes before slicing. This helps retain the juices within the meat.

Step 6: Make the Gravy (Optional)

While the beef rests, you can make a quick gravy using the drippings in the Instant Pot. Set the Instant Pot to “Sauté” mode again and let the liquid come to a gentle simmer. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir the mixture into the simmering liquid. Let it cook for 2-3 minutes, stirring constantly, until the gravy thickens.

Step 7: Serve and Enjoy!

Slice the roast beef against the grain, and serve it with the gravy poured over the top. It pairs wonderfully with mashed potatoes, roasted vegetables, or any side of your choice.

Recipe Notes

  • Beef Cuts: While a chuck roast is ideal for this recipe, you can use other cuts like brisket or round roast. Keep in mind that tougher cuts of beef benefit from the Instant Pot’s pressure cooking, while tender cuts may cook faster and be a bit more delicate.
  • Wine: Adding red wine is optional but highly recommended. It deepens the flavor and complements the beef beautifully.
  • Gravy Thickness: If you prefer a thicker gravy, increase the cornstarch by 1 tablespoon or reduce the liquid slightly during the cooking process.
  • Spices: Feel free to experiment with other herbs and spices, such as bay leaves, garlic powder, or smoked paprika, to customize the flavor to your taste.

Time and Serving

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Natural Pressure Release: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 6-8 servings

Storage Tips

  • Refrigeration: Leftover roast beef can be stored in an airtight container in the fridge for up to 3 days.
  • Freezing: To freeze, slice the roast beef and store it in a freezer-safe bag or container for up to 3 months. To reheat, you can use the microwave or simmer it gently on the stovetop with some beef broth for moisture.

Nutrition Breakdown (Per Serving)

  • Calories: 290
  • Carbohydrates: 4g
  • Protein: 30g
  • Fat: 16g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 850mg

(Note: Nutritional values are estimates and will vary depending on the cut of beef used and the specific ingredients.)

Extra Tips to Make the Recipe Perfect

  • Rest the Meat: Don’t skip the resting period after cooking. This allows the juices to redistribute, making the beef more tender and juicy.
  • Flavor Enhancements: Add a splash of balsamic vinegar or Worcestershire sauce to the gravy for an added depth of flavor.
  • Quick Vegetables: You can cook vegetables like carrots or potatoes in the Instant Pot at the same time as the roast. Simply add them around the roast before pressure cooking, and they’ll cook to perfection!

How to Serve Instant Pot Roast Beef

This Instant Pot Roast Beef is perfect for a classic Sunday dinner. Here are a few serving suggestions:

  • With mashed potatoes: Pour the rich gravy over a bed of creamy mashed potatoes for the ultimate comfort meal.
  • With roasted veggies: Roasted carrots, parsnips, or brussels sprouts make the perfect accompaniment.
  • In sandwiches: Leftovers can be sliced thin and served in a sandwich with some horseradish sauce for a quick and tasty meal.

Kitchen Tools Needed

  • Instant Pot (6-quart or 8-quart)
  • Wooden spoon or spatula for deglazing
  • Knife for slicing the roast
  • Cutting board
  • Measuring spoons and cups

FAQs

It’s best to thaw the beef before cooking it for even cooking. If you use frozen beef, you’ll need to adjust the cooking time, and the results may not be as tender.

Yes! You can add vegetables like carrots, potatoes, or onions around the roast before pressure cooking. They’ll cook along with the beef.

If you don’t have cornstarch, you can use flour to thicken the gravy. Mix 2 tablespoons of flour with a bit of water to create a slurry, and then add it to the sauce.

Yes, you can use cuts like brisket or round roast. The cooking time will remain the same, but be mindful of the texture, as leaner cuts may be less tender.

The roast beef should be cooked to an internal temperature of 165°F (74°C). For a rare roast, cook it to about 125°F (52°C), medium at 135°F (57°C), and well-done at 145°F (63°C).

Final Thoughts

Making Instant Pot Roast Beef has never been easier or faster. Whether you’re in a rush or want to spend more time with your family, this recipe provides all the flavor you love from a slow-roasted beef without the wait. The beauty of this Instant Pot roast beef is how it brings together speed, flavor, and comfort all in one dish. In just over an hour, you get tender, juicy beef that tastes like it’s been slow-cooked all day, paired with a rich, savory gravy that ties everything together. It’s versatile enough for a weeknight dinner yet special enough for holidays or family gatherings, and the leftovers are just as delicious in sandwiches or with simple sides. If you’re looking for a meal that saves time without cutting corners on taste, this Instant Pot roast beef is one of those recipes you’ll keep coming back to.

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