Instant Pot Roast Beef

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It’s easy to make, juicy, tender and absolutely delicious! Equally perfect for a weekend dinner or for a special occasion and holidays.

Whole roast beef cut into slices on black cutter board white garlic cloves on side

 

A restaurant-quality meal made from just a few simple ingredients: beef, garlic, soy sauce, beef broth, and spices.

Coriander and rosemary complement the taste of the meat, and thanks to your pressure cooker, it comes out tasty and juicy every time.

How to serve

This Instant Pot roast beef recipe has multiple purposes.

It’s great served as a roast with red potatoes, but it’s also perfect for sandwich meat.

Serve the roast beef alongside Instant Pot cilantro lime rice or jasmine rice and a vegetable side dish for a perfectly balanced dinner.

If you want more vegetables in the side dish, try the Instant Pot Rice Pilaf.

What Cut of Beef Should I Use?

For this recipe I used the round of eye roast. This is a great part, which is very juicy and full of flavor.

A rump roast is also a common choice for Instant Pot Roast Beef that works quite well.

Why Do You Saute the Beef First?

Sauteing the beef adds a deep brown crust that creates an appealing color and texture, and tastes great!

When we sauté the beef, it also creates a flavorful fond on the bottom of the pot. And once you add the beef broth, it dissolves all those brown bits into the liquid creating a more flavorful, fortified broth.

That’s why when you make this recipe, you’ll definitely want to reserve the liquid! Pour some liquid on top of the sliced roast to keep it hot and juicy, or serve it as an au jus (=with juice) accompanying leftover roast beef for sandwiches!

Is it Gluten Free?

Because this dish calls for a small amount of soy sauce, which is made from wheat and therefore contains gluten, it is not gluten free.

How to make gluten-free recipe

There’s an easy solution to make this a gluten free recipe. Tamari is very similar to soy sauce in terms of taste, texture, and color, and it’s gluten free since it’s made using only soybeans.

You could also just leave the soy sauce out to make this gluten free, but I think it adds great depth of flavor, even though only a small amount is used.

How do I reheat leftovers?

Just like the Instant Pot London broil, this roast beef can be prepared a day before and reheated to serve. You can return the meat and the juices to the Instant Pot and set to the keep-warm function to reheat.

Alternatively, this beef is also good cold, thinly sliced (similar to the Instant Pot Mississippi Pot Roast). Perfect for roast beef sandwiches! Just remember to serve with the cooking liquid...

How to make

Gather your ingredients:

Heat oil in Instant Pot on saute.  Season beef with salt and pepper. Sear beef on both sides.

Add garlic, rosemary, and soy sauce. Cook for 1 minute. Pour in beef broth. Lock the lid into place and cook on High pressure for 25 minutes.

When cooking time is complete, wait for a natural pressure release (or for at least 20 minutes).

Slice and serve.

How to serve?

This roast beef works great with:

Instant Pot Green Beans

Instant Pot Scalloped Potatoes

Instant Pot Israeli Couscous

Instant Pot Mashed Sweet Potatoes

Instant Pot Beef Recipes

Mongolian Beef

Steak Fajitas

French Dip

Korean Beef

Hawaiian Beef Stew

Instant Pot Roast Beef

Impress your guests with this Instant Pot Roast Beef. All you need is beef, garlic, soy sauce, beef broth, and spices. Serve with french fries for a complete dinner.
4.35 from 23 votes
Print Pin Rate
Course: Main Course
Cuisine: European
Keyword: beef, chuck roast
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Corrie

Ingredients

  • 2 pounds beef chuck roast
  • 4 garlic cloves minced
  • 2 tablespoon olive oil
  • 2 rosemary bunch
  • 2 tablespoon soy sauce
  • 1 cup beef broth
  • salt and pepper to taste

Instructions

  • Season the beef with salt, and black pepper.
  • Put the olive oil and beef in the Instant Pot and select “Saute”.
  • Saute on each side until brown.
  • Add rosemary, garlic and soy sauce and sauté for 1 more minute.
  • Add the beef broth.
  • Close the lid and cook on high pressure for 25 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Once done, open the lid and enjoy 🙂

Nutrition

Calories: 484kcal Carbohydrates: 2g Protein: 45g Fat: 33g Saturated Fat: 12g Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Trans Fat: 2g Cholesterol: 156mg Sodium: 910mg Potassium: 817mg Fiber: 1g Sugar: 1g Vitamin A: 31IU Vitamin C: 1mg Calcium: 50mg Iron: 5mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Instant Pot Appetizing Roast Beef

 

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13 thoughts on “Instant Pot Roast Beef

  1. I haven't tried this yet but I will. Instapot is the only way I have cooked any roast since I got mine. I do like your recipes, do you have a cookbook available? I would sure like to get one.

  2. Thank you for sharing this easy recipe! I’m waiting on the roast to cook. I’ll try to remember the update after eating!

  3. The chuck roast I will be cooking is 2.63 lbs. Should I cook it a bit longer since it is a bit bigger than 2 lbs. Is there a rule of thumb per pound, when cooking in a pressure cooker for a pot roast, with this cut of meat? I want to acheive a piece of meat as tender as possible without falling apart.

    1. Good question. It's not exact, but a good rule of thumb is approx 15 minutes per lb. So, in this case, I'd try 30 minutes instead of 25. Depends on your preferences too, but hope that helps!

  4. Hi,
    I can only eat meat when well done. Would it be better to slow cook in the instant pot? Otherwise how much longer would I cook on pressure cook please OR slow cooking?

    1. Either one would work. You can cook this recipe and set to 45 minutes and it's sure to come out well done. It will be very tender so may begin to shred and not hold the shape of the roast. Same thing with a slow cooker but it would take about 6-7 hours.

    1. True there's no coriander in the recipe, but it would be a great substitute or addition to the rosemary, as an option!

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