Instant Pot Roast Beef

This fall-apart tender instant pot roast beef recipe is the epitome of comfort with hearty vegetables and an easy beef gravy!

Why this recipe works

Instant pot roast beef makes an impressive roast dinner in a fraction of the time it would take to slow roast it. Plus, the beef comes out melt-in-your-mouth tender along with perfectly cooked carrots and potatoes for a well-rounded, satisfying meal in just about 1 hour. We’ve also included a quick tip on how to make an easy beef gravy out of the juices to pour over the finished dish!

Making roast beef in the instant pot is great for those who didn’t have time to set up the slow cooker in the morning, however, we do have a crockpot roast beef recipe that is insanely popular amongst our readers if you would prefer to cook it throughout the day. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – Sirloin tip roast is lean, which eliminates the need to trim off any excess fat, yet it’s marbled enough to add plenty of flavor. You may also find sirloin tip labeled as round tip. You can substitute with round or chuck roast like we use in our crockpot roast beef if needed. Do note that we used 1 3/4 pounds of sirloin tip roast, any larger of a cut will require longer in the pressure cooker.

VEGETABLES – Onions, carrots, and baby potatoes are a staple alongside roast beef. You can substitute the chopped carrots with baby carrots if desired. Baby red or quartered Yukon gold potatoes will work. You can omit the vegetables and serve this instant pot roast beef over mashed potatoes with roasted veggies on the side if you prefer.

GRAVY – A gravy can be made from the juices in the pan by making a slurry of 1 tablespoon of cornstarch and about 1/2 cup of the juices. Combine well then add slurry to the remaining juices in the pot. Cook on saute function until bubbly and the mixture begins to thicken.

How to Make Instant Pot Roast Beef

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Pour half of the olive into the Instant Pot. Turn Instant Pot to the saute function.
2. Pour the remaining half of the olive into a bowl with the garlic salt and black pepper. Combine well.
3. Rub the oil mixture all over the roast. Place the prepared roast into the hot oil in the pot. Brown well on all sides. Remove the browned roast from the pot and set aside.
4. To the remaining juices and oil in the pot, add the minced garlic and saute for a minute or two. Add the chopped onion and cook for 2 minutes to soften.
5. Add rosemary, soy sauce, and beef broth.
6. Add the rack to the instant pot.
7. Add potatoes, carrots, and the roast on top of the rack. Nestle the bay leaves into the liquid in the pot.
8. Close vent and cook on high pressure for 35 minutes. Do a natural release.
   
   EXPERT TIP – A gravy can be made from the juices in the pan by making a slurry of 1 tablespoon of cornstarch and about 1/2 cup of the juices. Combine well then add slurry to the remaining juices in the pot. Cook on saute function until bubbly and mixture begins to thicken.
   
   
   

Frequently Asked Questions & Expert Tips

Serving Suggestions

This instant pot roast beef is a complete meal in itself with the carrots and potatoes. However, you can omit the veggies when cooking the roast and opt to serve it over mashed potatoes with roasted vegetables on the side if you prefer. 

Roast beef pairs well with chunks of crusty bread or dinner rolls as well as a fresh salad on the side.

Looking for a Dutch oven roast? Our Amish pot roast is packed with flavor and super easy to prepare!

More Instant Pot Recipes

• Instant Pot Ribs
• Instant Pot Chili
• Instant Pot Beef Stew
• Instant Pot Pulled Pork
• Instant Pot Beef Stroganoff
• Instant Pot Oxtail

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Instant Pot Roast Beef

Instant pot roast beef makes an impressive roast dinner in a fraction of the time it would take to slow roast it. Plus, the beef comes out melt-in-your-mouth tender!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 5 servings

1 hour hr 5 minutes mins

Calories: 323

Author: Amanda Davis

Ingredients

• ▢ 3 Tablespoons olive oil divided
• ▢ 1 Tablespoon garlic salt
• ▢ 2 teaspoons black pepper
• ▢ 1 ¾ pound sirloin tip roast
• ▢ 1 Tablespoon minced garlic
• ▢ 1 cup chopped onion
• ▢ 2 sprigs fresh rosemary
• ▢ 2 Tablespoons low sodium soy sauce
• ▢ 1 cup low sodium beef broth
• ▢ 2 cups halved baby red potatoes
• ▢ 1 cup chopped carrots
• ▢ 2 bay leaves

Things You’ll Need

• ▢
  Instant pot

Before You Begin

• Prep time includes the time it takes for your pressure cooker to begin cooking and time for your natural release.
• Store leftover instant pot roast beef in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave. 
• Do note that we used 1 3/4 pounds of sirloin tip roast, any larger of a cut will require longer in the pressure cooker.

Instructions

• Pour half of the olive into the Instant Pot. Turn Instant Pot to the saute function.
• Pour the remaining half of the olive into a bowl with the garlic salt and black pepper. Combine well.
• Rub the oil mixture all over the roast. Place the prepared roast into the hot oil in the pot. Brown well on all sides. Remove the browned roast from the pot and set aside.
• To the remaining juices and oil in the pot, add the minced garlic and saute for a minute or two. Add the chopped onion and cook for 2 minutes to soften.
• Add rosemary, soy sauce, and beef broth.
• Add the rack to the instant pot.
• Add potatoes, carrots, and the roast on top of the rack. Nestle the bay leaves into the liquid in the pot.
• Close vent and cook on high pressure for 35 minutes. Do a natural release.
• A gravy can be made from the juices in the pan by making a slurry of 1 tablespoon of cornstarch and about 1/2 cup of the juices. Combine well then add slurry to the remaining juices in the pot. Cook on saute function until bubbly and mixture begins to thicken.

Nutrition

Serving: 1serving | Calories: 323cal | Carbohydrates: 12g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 901mg | Potassium: 936mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4288IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3mg

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