Instant Pot Roast Beef: an mouthwatering recipe for the classic dish

Roast beef is a traditional Sunday dinner in the UK that people all over the world enjoy. You can simplify the cooking process with the help of an instant pot. This instant pot roast beef recipe is easy enough to make during the week but impressive enough to serve to guests, plus it makes great leftovers! There's very little active cooking time for this instant pot roast beef recipe, so if you're big on flavor but not a fan of spending ages in the kitchen, this tender beef recipe is for you!

How to Make Instant Pot Roast Beef

Pat the meat dry and season generously with salt and pepper. Set your instant pot to Saute. Once it reads Hot, add a splash of olive oil. Brown the bottom of the beef for 4 minutes, the top for 3 minutes, then the sides for 2 minutes.

Remove from heat and set aside.

Add a tablespoon of olive oil to the instant pot. Saute the onions for about 3 minutes.

Add the bay leaf, rosemary, and garlic. Stir well, and cook until fragrant, about 45 seconds.

Pour the stock into the pot to deglaze. Scrap up browned bits off the bottom of the instant pot and stir to mix.

Stir in the soy sauce. Put your steamer rack in the instant pot, then place the beef on it. Shut the lid and turn the knob to Sealed. Cook the beef for 3 minutes, then allow 25 minutes of natural release, making sure that it's set to Keep Warm.

Check the temperature of the beef. It should read 120°F on your meat thermometer.

Remove the beef from the instant pot, loosely cover it with foil and allow it to rest about 10 minutes.

Switch your instant pot to Saute mode and bring the sauce in the pot to a gentle simmer. Use this opportunity to taste it and make any adjustments like adding in more pepper or soy sauce. Whisk in the flour and 1 to 2 tablespoons of water to thicken the gravy.

Once the roast has finished resting, slice it, making sure to cut against the grain of the meat.

What Cut of Beef is Best for Pot Roast?

To make the most meltingly delicious roast beef, choose eye of round or a top sirloin. Eye of round is a little less expensive but still tastes fantastic.

How Long do You Cook Beef in an Instant Pot?

Do you prefer your meat medium-rare? Aim for an internal temperature of 120°F. If you like your meat slightly more cooked through, keep the instant pot on the ‘keep warm' function for an extra 5 to 10 minutes. Just check the temperature from time to time.

You'll need to cook thicker cuts of beef a little longer. For cuts 3 ¼-inch thick, cook for 3 minutes, then allow 30 minutes of natural release time.

Tips for Making Instant Pot Roast Beef

Chicken stock is wonderful in this recipe, but you can also use beef or even vegetable stock.

Cuts of beef with lots of connective tissue like a chuck roast don't work as well with this particular recipe.

Don't be afraid to check on your roast as it's cooking.

Enjoy instant pot roast beef sliced thin, like you might get out of a deli, or cut thick like a steak.

Method

Pat the meat dry and season generously with salt and pepper. Set your instant pot to Saute. Once it reads Hot, add a splash of olive oil. Brown the bottom of the beef for 4 minutes, the top for 3 minutes, then the sides for 2 minutes. Remove from heat and set aside.

Add a tablespoon of olive oil to the instant pot. Saute the onions for about 3 minutes, then add the bay leaf, rosemary, and garlic. Stir well, and cook until fragrant, about 45 seconds.

Pour the stock into the pot to deglaze. Scrap up browned bits off the bottom of the instant pot and stir to mix.

Stir in the soy sauce. Put your steamer rack in the instant pot, then place the beef on it. Shut the lid and turn the knob to Sealed.

Cook the beef for 3 minutes, then allow 25 minutes of natural release, making sure that it's set to Keep Warm.

Check the temperature of the beef. It should read 120°F on your meat thermometer. Remove the beef from the instant pot, loosely cover it with foil and allow it to rest about 10 minutes.

Switch your instant pot to Saute mode and bring the sauce in the pot to a gentle simmer. Use this opportunity to taste it and make any adjustments like adding in more pepper or soy sauce. Whisk in the flour and 1 to 2 tablespoons of water to thicken the gravy.

Once the roast has finished resting, slice it, making sure to cut against the grain of the meat.

Notes

If you don't have one already, consider buying a meat thermometer – it makes checking internal temperatures a cinch.