Tiffany Haney
Cooking roast beef in an Instapot is a quick and easy way to make a delicious meal. It's a simple, hands-off recipe that is perfect for busy weeknights and can be served as a main dish or used for meal prepping. The best cuts of beef to use are chuck, brisket, or round, and you can cook the beef from frozen, although it's recommended to thaw it first so you can sear the meat for added flavour. To cook, simply season the beef, sear in oil or butter, add vegetables and beef broth, pressure cook, and finish with a natural release.
| Characteristics | Values |
|---|---|
| Cut of beef | Bottom or top round, chuck, brisket, rump, eye of round, top sirloin |
| Weight of beef | 2-5 pounds |
| Thawed or frozen | Thawed or frozen, but preferably thawed |
| Seasoning | Salt, pepper, garlic powder, onion powder, smoked paprika, thyme, soy sauce |
| Vegetables | Onions, carrots, celery, potatoes |
| Gravy | Cornstarch slurry, beef broth, cream |
| Cooking time | 20 minutes per pound of beef, or 60-80 minutes for 3-5 pounds |
| Cooking setting | Saute, Pressure Cook or Meat |
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What You'll Learn
Choosing the right cut of beef
When selecting a cut of beef for your roast, opt for tougher cuts such as chuck, brisket, or round. These cuts contain more connective tissue, which breaks down during the long, slow cook of an instant pot meal, resulting in tender, melt-in-your-mouth meat. Specifically, the eye of round roast is a good choice, as it is a cheaper cut that works well for this purpose. Top sirloin roast is another option, falling in the mid-price range and suitable for making medium-rare steak-sized slices.
If you prefer a leaner cut of beef, consider a bottom or top round cut. This type of roast comes from the rear of the cow and is leaner than brisket or chuck. However, due to its leanness, you may need to add extra fat during cooking to prevent it from drying out. You can easily do this by adding a little oil or butter to the instant pot.
For a classic, tender pot roast, a boneless beef chuck roast is an excellent option. The marbling in a chuck roast contributes to a juicy, tender roast. If you're looking for a leaner option that's still suitable for pot roast, a rump roast is a good alternative.
Remember to bring your roast beef to room temperature before cooking, which can take about 30-60 minutes, depending on the size of the roast. This step ensures a more even cook. Additionally, consider the size of your instant pot when choosing the size of the roast. A large roast may not fit in a smaller instant pot, so opt for a smaller roast or cut it into pieces to fit if necessary.
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Seasoning the meat
Pat the beef dry: Use a paper towel to pat the surface of the beef dry. This will help the seasonings stick to the meat and ensure a crispier exterior when cooked.
Prepare a spice blend: In a small bowl, mix together your chosen spices. A classic combination includes salt, pepper, garlic powder, onion powder, and smoked paprika. You can adjust the quantities of each spice to suit your taste preferences. Be generous with the seasonings, as they will also flavour the gravy that you can make with the cooking juices.
Season the meat: Sprinkle the spice blend all over the beef roast, ensuring that it is evenly coated on all sides. You may want to start with one side, rubbing the spices into the meat, before seasoning the other side. Don't forget the sides and edges of the roast!
Let it rest: After seasoning, let the roast beef rest at room temperature for about 30 to 60 minutes. This step helps to bring the meat to room temperature, ensuring more even cooking. It also allows the seasonings to truly flavour the meat.
Now your roast beef is seasoned and ready for the next steps in your Instant Pot cooking process!
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Searing the meat
Firstly, ensure your roast beef is at room temperature before cooking. This will ensure even cooking throughout the meat. Depending on the size of your roast, this step can take anywhere from 30 to 60 minutes. For a bottom or top round cut of beef, you may want to add some extra fat, such as oil or butter, to prevent the meat from drying out during cooking.
Next, turn on your instant pot and set it to ""sauté" mode. If your instant pot has a ""sauté more" function, use that to get the pot extra hot. Wait until the display says "HOT" or wait for about 8 minutes. Add a tablespoon of olive oil or butter to the pot and ensure the entire bottom is coated.
Now it's time to season the meat. Generously sprinkle kosher salt, black pepper, and any other desired spices onto one side of the beef roast. You can also make a spice blend by mixing onion powder, garlic powder, and black pepper in a small bowl and rubbing it onto the meat.
Once the instant pot is hot and the bottom is coated with oil or butter, it's time to sear the meat. Place the beef roast into the pot with the seasoned side facing down. Allow the meat to sear for about 4 minutes, until it is nicely browned. Then, season the other side generously and sear for an additional 3 to 4 minutes. Use tongs to turn the roast onto its other sides and repeat the process until all sides are browned.
After searing, remove the meat from the instant pot and set it aside. If desired, you can now sauté some onions and garlic in the pot to add extra flavour and prevent burning during pressure cooking. Deglaze the pot by adding liquids such as tomato paste, Worcestershire sauce, and beef broth, stirring to loosen any browned bits from the bottom.
Finally, return the seared meat to the instant pot, along with any vegetables and herbs. Close the lid and proceed to pressure cook your roast beef to perfection!
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Cooking the vegetables
When it comes to cooking vegetables in an instant pot with your roast beef, there are several options to consider. The classic vegetables to include are onions, carrots, celery, and potatoes. You can also add garlic for extra flavor. If you're short on time, you can skip cooking the vegetables in a separate pan and instead cook them in the instant pot with the beef.
To cook the vegetables in the instant pot, start by preparing the veggies. Peel and cut the onions into large chunks, and chop the carrots into similar-sized pieces. If you're using celery, you can also chop it into large chunks. For potatoes, baby potatoes are a good option, and you can choose to serve them whole or mash them before serving.
Next, heat up your instant pot by pressing the "Saute" or "Saute More" function button. Add butter or oil to the instant pot—you'll need enough to coat the bottom of the pot. Once the butter or oil is hot, add the vegetables. Cook the vegetables until they have a nice browned color, then set them aside in a separate bowl.
After searing your beef and adding it back into the instant pot, you can add the vegetables back on top and around the meat. They will continue to cook and absorb the flavors from the beef and its juices. If you prefer your carrots and celery to have more bite, you can add them towards the end of the cooking process.
When your roast beef is done, you can remove the vegetables and use the saute function to make a gravy. Simply simmer the liquid until it reduces, then whisk in a mixture of cornstarch and water, along with a splash of cream if desired. The vegetables will have infused flavor into the dish, and you can choose to blend some of them into the gravy or serve them as a side dish.
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Making the gravy
Making gravy to go with your roast beef is optional, but it's a great way to add extra flavour to your dish. To make the gravy, you'll first need to remove the roast beef and any vegetables from the Instant Pot. Place the beef on a separate plate and cover it with foil to keep it warm.
Next, turn on the Instant Pot's sauté function. Stir together a mixture of cornstarch and water, and add this to the juices in the pressure cooker. You can also add a splash of cream to finish the gravy. Simmer the mixture for a few minutes, stirring occasionally, until the gravy has thickened.
If you want to add extra flavour to your gravy, you can cook some vegetables in the Instant Pot before adding the beef. Onions, carrots, and celery are great options, as they will soften and release their flavour into the gravy. You can blend some of these vegetables into the gravy at the end if you like.
Once your gravy is thickened and flavourful, you can serve it alongside your roast beef and vegetables. Enjoy!
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Frequently asked questions
The cooking time depends on the size of your roast. For a thawed 3-5 pound roast, cook for 60-80 minutes on high. For a frozen roast of the same size, add 20-30 minutes to the cooking time.
Tougher cuts of beef such as chuck, brisket, or round are best as they become tender in the pressure cooker.
You will need butter or oil, salt, pepper, garlic powder, onion powder, and smoked paprika. You can also add vegetables such as onions, carrots, celery, and potatoes.
