This Instant Pot Roast Beef is fall apart tender and has the best sweet and savory gravy! It’s an easy pressure cooker roast beef recipe that is perfect for any night of the week!
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I want you all to know — I have not broken up with my Instant Pot.
We’ve just been taking a little break as I fell back in love with my slow cooker 😉
As this Instant Pot Pot Roast (the best recipe, if you ask me!) is getting more popular, I wanted to come up with another Instant Pot roast recipe that will take you right through the holiday season (and beyond).
And besides, I know that whoever didn’t get an Instant Pot on Black Friday is definitely getting one for Christmas, so I have a ton of new Instant Pot recipes up my sleeve for January (so, so excited about some of the fun things you’ll see!). I’ve got your back 😉
This pressure cooker roast beef is fall apart tender. You can try to slice it, but it’s probably not going to work that well 😉
It’s ridiculously moist and loaded with flavor, plus you can choose to sear before pressure cooking or just dump and go (we all have those days where we need to dump and go!).
This winter, I’ve been loving cranberry sauce and using it in pretty much everything.
It adds this great sweet and tangy flavor, plus a little thickness, to any sauce or gravy. And while I usually use it on pork (like this Crock Pot Pork Tenderloin with Cranberry Sauce — so good!), it is great on beef as well!
If you want to skip the cranberry and just make a traditional beef gravy for this Instant Pot Roast Beef, you definitely can. Just leave out the cranberry sauce!
Remove the roast beef to a cutting board to rest, turn the Instant Pot to saute and thicken the juices with a slurry of corn starch and water. Adjust the seasonings to taste as needed, and serve with your gorgeous, juicy pressure cooker roast beef.
If you want to make this pressure cooker roast beef into a traditional pot roast with potatoes and carrots, you can absolutely do that!
Add small potatoes (1-1.5″ in diameter), whole, and baby carrots or thick sliced carrots to the roast at the end of cook time. Seal the Instant Pot and select Manual or Pressure Cook for 3 minutes. Then let pressure release naturally for 7-10 minutes before opening the valve and removing the lid.
Whatever you do, resist the urge to add vegetables when you first start cooking your roast in the Instant Pot — they will be unappetizing mush!
Most people would swear by a chuck roast, but I think a variety of roasts work in this situation because the pressure cooker is a pro when it comes to tenderizing inexpensive cuts of meat.
Go ahead and use a chuck roast (I believe this is referred to as blade in Canada), round roast, or in my case I use a sirloin roast.
Here are a few side dishes that go perfectly with this pressure cooker roast!
- Cream Cheese Mashed Potatoes Recipe
- Instant Pot Mashed Potatoes Recipe
- Easy Creamed Peas
- Slow Cooker Honey Orange Glazed Carrots
- Garlic Parmesan Scalloped Potatoes and Carrots Recipe
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- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1.75 kg beef roast about 3.5lbs
- 2 tablespoons canola oil
- 1 cup low sodium beef broth
- 350 ml cranberry sauce (1 can)
- 1/4 cup brown sugar
- 1 teaspoon minced garlic
- 1 pinch red chili flakes
- salt and pepper
- In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast.
- Turn the Instant Pot to saute and add the oil. Sear the roast on all sides until golden brown and releases from the pan easily. *You can skip this step, but it does help to keep the juices in the meat and adds flavor.
- Add beef broth to Instant Pot and scrape the bottom of the pan if there are any bits stuck on — this prevents the burn method from appearing.
- Close the lid, turn the valve to sealing and select Manual or Pressure Cook for 80-90 minutes (depending on the size of your roast. If you cut it into two or three pieces, you can reduce the time slightly). The Instant Pot will take about 10 minutes to build pressure and begin counting down.
- After the cook time is up, allow the pressure to release naturally for 10 minutes. Open the lid, remove the roast to a cutting board and let rest.
- Drain all juices from the Instant Pot except for 1 1/2 cups. Add cranberry sauce, sugar, garlic and red chili flakes for a bit of spice if desired. Turn to saute and cook and whisk until bubbly and combined.
- Adjust salt and pepper to taste. Shred or pull beef and serve with cranberry gravy.
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