Roast Beef Instant Pot Recipes — Ultra Tender Low Stress

Weeknight-friendly roast beef flavor with holiday-level tenderness in about 90 minutes, minimal prep, and no stress.

You want big roast energy without babysitting an oven for half a day. Fair. This pressure-cooked version hits the same deep, beefy notes, but faster, bolder, and with gravy that makes you want to write a thank-you note. We stack flavors, leverage steam and pressure, and let science do the heavy lifting. The payoff: ultra-juicy slices or pull-apart strands, crispy-onion vibes, and vegetables that taste like they got invited to the main event.

Here’s the fun part: you can tailor it to your chaos. Sliceable Sunday roast for the in-laws? Done. Shreddable beef for sandwiches and bowls all week? Easy. Your oven can take the night off and no one will notice—except you, sipping while the Instant Pot hums.

What Makes This Special

Pressure cooking concentrates flavor while tenderizing tough cuts. Translation: big beef payoff in under 90 minutes, instead of the classic low-and-slow marathon. You’ll sear for crust, deglaze for depth, and finish with a glossy gravy that makes everything on the plate happier.

It’s also flexible. Prefer sliceable roast? Choose top round or eye of round and cook on the shorter end. Want shreddable, melt-in-your-mouth strands? Go with chuck and let it ride longer. Same method, different vibe.

Finally, this recipe respects weeknights. Minimal prep, pantry-friendly ingredients, and a set-it-and-forget-it cook cycle. No oven politics, no dry meat, no guesswork—just consistent, repeatable results.

Ingredients Breakdown

• 3–4 lb boneless beef roast (chuck for shredding; top round or eye of round for sliceable)
• 2–2½ tsp kosher salt (adjust if using low-sodium broth)
• 1½ tsp freshly ground black pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (sweet or smoked)
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 2 fresh sprigs)
• 1½–2 tbsp olive oil (for searing)
• 1½ cups beef broth or stock (never go below 1 cup in the pot)
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar (optional, for brightness)
• 1 tbsp tomato paste (optional, for body and umami)
• 2 bay leaves
• 1 large yellow onion, sliced
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 1 lb baby potatoes (optional, keep whole or halved)
• 1½ tbsp cornstarch + 1½ tbsp cold water (for gravy slurry)
• Optional boosts: ½ cup dry red wine (reduce broth by same), 1 tsp soy sauce, pinch of crushed red pepper

Let’s Get Cooking – Instructions

1. Season the beef: Pat the roast dry. Mix salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Rub all over the beef. Let it sit 10–15 minutes while you prep the veg.
2. Sear for flavor: Set Instant Pot to Sauté (High). Add olive oil. Sear the beef 3–4 minutes per side until browned. Don’t crowd; get real color. Remove to a plate.
3. Sweat the aromatics: Add onion to the pot. Sauté 3 minutes until translucent. Stir in tomato paste and cook 1 minute to caramelize.
4. Deglaze: Pour in broth (and wine, if using). Scrape up browned bits with a wooden spoon—this is flavor gold. Add Worcestershire and balsamic. Drop in bay leaves.
5. Layer veggies: Add carrots and celery. If using potatoes, add them now around the edges. Place the roast on top, ideally on a trivet if you want sliceable texture; nestle directly into the veg if you’re aiming to shred.
6. Pressure cook—choose your path: Lock the lid and set valve to Sealing.
   • Chuck roast (shreddable): Pressure Cook 60–70 minutes depending on thickness.
   • Top/eye of round (sliceable): Pressure Cook 45–55 minutes for tender slices.

   Thickness matters more than weight; thicker roasts need the longer end.

7. Natural release: Let pressure release naturally for 15 minutes, then switch to quick release. This step keeps juices where they belong.
8. Rest the meat: Transfer roast to a cutting board. Tent with foil and rest 10 minutes. This stops the juice stampede.
9. Slice or shred: Slice against the grain for round roasts. For chuck, shred with two forks into chunky strands.
10. Make the gravy: Remove bay leaves. Strain cooking liquid if you prefer smooth gravy. Set pot to Sauté and bring liquid to a simmer. Whisk cornstarch slurry into the pot in a thin stream. Cook 2–3 minutes until glossy and slightly thick. Season to taste.
11. Serve: Plate meat with the vegetables. Spoon over gravy like you mean it. Garnish with chopped parsley if you’re feeling fancy.
12. Adjust for next time: If you want even more tender, add 5–10 minutes next round. If you want firmer slices, shave off 5 minutes. Repeatable results are the goal.

Storage Instructions

• Cool fast: Spread slices or shreds on a tray to cool 20 minutes before refrigerating. This keeps texture tight.
• Refrigerate: Store meat and veggies in airtight containers with some gravy to keep things juicy. Good for up to 4 days.
• Freeze: Portion meat with gravy in freezer bags or deli containers. Freeze up to 3 months. Label the cut and date—future you will thank you.
• Reheat gently: Stovetop over low heat with a splash of broth or water until warmed through. Instant Pot “Steam” for 3–5 minutes also works.
• Gravy refresh: If gravy thickened in the fridge, whisk in a spoonful of water while reheating to your desired consistency.

Nutritional Perks

• High-quality protein: Beef delivers the muscle-friendly protein your gym playlist dreams about.
• Micronutrients for the win: Iron, zinc, and B12 keep energy, immunity, and focus on point.
• Collagen-rich broth: Pressure cooking extracts gelatin, giving the gravy a silkier mouthfeel and extra satiety.
• Veg support: Carrots, celery, and potatoes add fiber, potassium, and beta-carotene—your plate isn’t just meat and vibes.
• Smart sodium control: Use low-sodium broth and salt to taste; the technique doesn’t rely on a salt bomb to taste good.
• Ballpark macros: About 380–520 calories per serving (6 oz beef + veg + gravy), with 35–45g protein. Exact numbers depend on cut, fat trim, and how wild you get with potatoes.

Pitfalls to Watch Out For

• Skipping the sear: Don’t. Browning builds flavor and makes gravy sing.
• Too little liquid: Instant Pots need at least 1 cup liquid to pressurize. FYI: 1½ cups gives you better gravy volume.
• Quick release only: Hard venting right away can toughen meat. Always 15 minutes natural release before venting.
• Wrong cut for your goal: Chuck for shredding; top/eye of round for slices. Pick your lane and drive it.
• Not scraping the fond: Those browned bits aren’t “burn stuff,” they’re flavor. Deglaze like you mean it.
• Overpacking the pot: Pile too many veggies and you block steam. Keep it to a snug single layer.
• Guessing doneness: If unsure, pressure an extra 5–10 minutes. Undercooked tough equals sadness; slightly over is fixable.
• Slicing with the grain: That’s a one-way ticket to chew town. Always go against the grain for tender bites.

Mix It Up

• French Onion Roast: Double the onions, add 1 tsp Dijon and ½ cup wine. Finish with Gruyère broil on slices. IMO, elite.
• Italian Herb: Swap thyme/rosemary for oregano and basil. Add ¼ cup crushed tomatoes and a splash of red wine vinegar.
• Tex-Mex Shred: Rub with chili powder, cumin, and coriander. Finish with lime juice, cilantro, and serve in tortillas with pickled onions.
• Coffee-Chili Rub: Add 1 tbsp finely ground coffee to the rub for a smoky, deep crust. Trust the process.
• Keto-Friendly: Skip potatoes. Load up on low-carb veg like mushrooms and green beans after pressure cycle (sauté in gravy).
• Gluten-Free Gravy: Stick with cornstarch or arrowroot slurry and ensure broth and Worcestershire are certified GF.
• Low-Sodium: Use unsalted broth and no soy sauce. Liven up with garlic, herbs, vinegar, and pepper.
• Fall Feast: Add parsnips and turnips. Finish with a teaspoon of maple in the gravy for subtle sweetness.

FAQ

What’s the best cut for the Instant Pot?

For shreddable roast, choose chuck—it’s marbled and forgiving. For sliceable roast, pick top round or eye of round and stay on the shorter cook times. TBH, chuck is the most crowd-pleasing, but each cut has its lane.

How long should I cook per pound?

Use thickness as your guide. As a general starting point: about 45–55 minutes for round roasts and 60–70 minutes for chuck in the 3–4 lb range, plus 15 minutes natural release. Thicker roasts take the longer end.

Can I cook the roast from frozen?

Yes, but skip the sear and add 10–15 minutes to the pressure time. Season heavily before freezing for better flavor. You’ll still get tender results; the crust just won’t be as developed.

Do I really need to sear the meat first?

Searing builds a crust, deepens flavor, and supercharges the gravy. It’s a small step that pays off big. If time is tight, you can skip it, but you’ll miss that signature steakhouse depth.

Why is natural release so important?

Natural release lets pressure and temperature drop gradually, so the meat relaxes and retains juice. Quick venting can shock fibers and push moisture out—AKA drier beef. Give it 15 minutes; it’s worth it.

How do I prevent the “burn” warning?

Deglaze thoroughly after searing, use at least 1 cup of liquid, and avoid thickening agents before pressure cooking. If your pot is sensitive, set the roast on a trivet above the veggies and liquid.

Can I add potatoes without them turning mushy?

Yes—use baby potatoes whole or halved and keep them on the edges. They’ll cook tender but not fall apart. If you like firmer potatoes, pressure cook the meat alone, then add potatoes and cook 3–5 minutes more.

How do I make the gravy if I want it extra rich?

Use a mix of broth and dry red wine, caramelize tomato paste with onions, and whisk in a cornstarch slurry at a simmer. A teaspoon of butter at the end adds sheen and rounds out the flavor.

Wrapping Up

Roast night doesn’t have to be a four-hour saga. With smart seasoning, a proper sear, and the Instant Pot doing the heavy lifting, you get tender beef, silky gravy, and veggies that earn their spot on the plate.

Pick your cut, choose sliceable or shreddable, and own your schedule. This is dependable, delicious, and repeatable—the kind of dinner that turns weeknights into “wait, you made this?” moments. Game on.