Instant Pot Roast Beef Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
• Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
• Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast, potatoes, carrots, and onions to a platter for serving.

Steps:

• Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
• Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes.
• Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables.

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

Steps:

• Pat roast dry and season liberally with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
• Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
• Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
• Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.

Steps:

• Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
• Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Steps:

• Add all the ingredients into the Instant Pot. Place the lid on top and move the knob to "sealing".
• Press the MEAT/STEW button for 60 minutes.
• Let the Instant Pot do a natural release (may take 15-20 minutes).
• Remove the roast and cut into slices (it should be very tender and fall apart easily).
• Serve roast with potatoes and carrots on the side.

Steps:

• Set Instant Pot to "Sauté".
• Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.
• Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
• Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.
• Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.
• Place the Instant Pot trivet over the vegetable/broth/wine mixture and set the Instant Pot to "Pressure Cook or Manual" on HIGH and set for 55 minutes.
• Place the roast in the Instant Pot on top of the trivet.
• Place the rosemary and thyme sprigs on the roast.
• If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.
• our the broth over the vegetables and roast.
• Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.
• When the cooking time (55 minutes on Manual High) is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.
• Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.
• Set the Instant Pot to "Sauté".
• To make the gravy, use an immersion (or hand) blender to purée the liquid and vegetables in the bottom of the pot. (If an immersion blender isn't available, carefully purée the mixture in a regular blender, in batches.) If needed, season the gravy with salt & pepper, and cook the gravy for 3-5 minutes or until it thickens a little.
• While the gravy thickens, use a fork to remove excess fat from the roast and the divide the roast into large chunks, for serving. Quarter the carrots.
• Serve the root vegetables and roast with the hot gravy.
• Enjoy!