This Instant Pot pot roast is unbelievably delicious. It has melt-in-your-mouth tender beef and a gravy that’s out of this world. I cannot wait for you to try this easy recipe!.
I’ve fallen hard for this Instant Pot pot roast recipe. I use my 6-quart Instant Pot, but any electric pressure cooker works for this recipe.
The beef in this pot roast is so tender. I love to shred it and put it on top of mashed potatoes, which I make in the Instant Pot with fresh potatoes. Delicious!.
Cooking beef in a pressure cooker is one of the easiest, quickest and most foolproof ways to achieve amazingly tender and flavorful beef dishes every time. With the right techniques, cuts of beef and cooking times, your pressure cooker can transform even the toughest cuts into fall-apart tender masterpieces.
In this comprehensive guide, you’ll learn everything you need to know to start cooking high-quality beef meals in your pressure cooker regardless of your skill level.
Choosing the Right Cut of Beef
The first step to pressure cooker perfection is choosing the right cut of beef. The optimal cuts for pressure cooking are:
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Chuck roast – A budget-cut that becomes very tender. Great for stews and pot roasts.
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Brisket – Transforms from tough to tender with pressure cooking. Perfect for bbq dishes.
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Short ribs – Excellent for bone-in dishes with intense beef flavor,
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Oxtail – Gelatinous and flavorful Ideal for soups and stews.
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Round or rump roast – Leaner but still tenderizes beautifully.
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Beef shanks – Marrow bones add rich flavor to dishes like osso buco.
In general, opt for cuts that are naturally tougher with more connective tissue. The intense heat and pressure of the cooker will break down those tissues and yield supremely tender beef.
Prepping and Browning the Beef
Before cooking the beef, it’s important to prep it properly:
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Trim off any excess fat or silver skin. Leave about 1/8 inch of fat for flavor.
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Generously season all sides with salt and pepper. Other seasonings like garlic powder, onion powder or paprika can also be used.
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Pat the beef dry so it browns properly.
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Brown the beef in batches in a skillet with oil over medium-high heat. This adds a beautiful caramelized crust.
Browning is optional but highly recommended for better flavor. Skip this step if short on time.
Adding Flavorful Liquid
The liquid in the pressure cooker helps create steam and tenderize the beef. Good options include:
- Beef broth or stock
- Red wine or beer
- Tomatoes or tomato sauce
- Worcestershire sauce
- Balsamic vinegar
Use enough liquid to mostly cover the beef, about 1-2 cups. For stews, add more liquid.
Pressure Cooking Times for Beef
Cooking time will vary based on the cut of beef, amount and desired tenderness. Start checking beef at the lower end of these time ranges:
- Chuck roast: 60-90 minutes
- Brisket: 60-120 minutes
- Short ribs: 20-60 minutes
- Oxtail: 60-90 minutes
- Round/rump roast: 25-40 minutes
- Beef shanks: 20-30 minutes
Use the high pressure setting and allow for a natural release. This prevents overcooking.
Incorporating Flavorful Ingredients
Taking your pressure cooker beef to the next level is easy with bold, aromatic ingredients like:
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Onions, garlic, carrots – Build a flavor base.
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Herbs – Rosemary, thyme, oregano and bay leaves work well.
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Spices – Chili powder, cumin, paprika and cloves add warmth.
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Veggies – Potatoes, peas, green beans, etc for a complete meal.
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Vinegar and soy sauce – For acidity and umami.
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Tomato paste or sauce – For richness.
Finishing and Serving the Beef
Once cooked, here are some tips for finishing your beef:
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Check for tenderness. Cook longer if needed.
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Taste and adjust seasoning if necessary.
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If making a stew, mash some of the cooked veggies into the sauce to thicken it.
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For pot roast or brisket, tent with foil and let rest 10-15 minutes before slicing.
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Garnish with parsley or green onions for a pop of color.
Pair your pressure cooker beef with mashed potatoes, rice, noodles or roasted veggies for satisfying comfort food meals.
Handy Tips for Pressure Cooker Success
Follow these tips and tricks for the very best results:
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Use a trivet to elevate the beef – this prevents scorching.
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Don’t overfill the cooker – leave at least 1/2 of the pot empty.
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Allow the pressure to release naturally for tender beef (about 10-15 minutes).
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Turn beef during cooking for even exposure.
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Add veggies during the last 5-10 minutes to prevent overcooking.
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Use a meat thermometer to confirm doneness if concerned.
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Chill and skim the fat from stews and braises for cleaner flavor.
Common Questions
If you’re new to pressure cooking beef, here are answers to some frequently asked questions:
Can you pressure cook beef from frozen?
Yes, but add 5-10 extra minutes to the cook time. Thaw first for best results.
Why is my pressure cooked beef tough and dry?
This happens if cooked too long. Use the minimum cook times and do a natural pressure release.
Do you need liquid to pressure cook beef?
Yes, the liquid creates steam which is necessary for pressure cooking. Use 1-2 cups of broth, wine etc.
What’s the best cut of beef for the pressure cooker?
Chuck roast, brisket, short ribs and oxtail become very tender. Avoid expensive quick-cooking cuts.
The Takeaway on Cooking Beef Under Pressure
From pot roasts to bbq pulled brisket, the pressure cooker makes preparing fall-apart tender, flavor-packed beef dishes easy. With the right cut, prep, cook times and flavor additions, you can transform economical tougher cuts into 5-star restaurant worthy masterpieces.
Once you master the basics, you’ll be able to adapt recipes to this time-saving kitchen wonder. So grab your Instant Pot or stovetop cooker and get ready to enjoy tender, succulent beef any night of the week!
How to Make Instant Pot Pot Roast
This Instant Pot pot roast recipe calls for you to use your pressure cooker for everything. First, use the sauté function to brown the beef all over until it’s golden brown. Then, move the beef to a plate.
After sear the beef, there will be some rendered beef fat left over. We will use that to cook the vegetables (hello flavor!)
There will be a lot of browned bits stuck at the bottom of the Instant Pot. We need to scrape those up before adding the beef back in. Take out the vegetables and add the beef broth, bouillon, and apple cider vinegar. Simmer the mixture while scraping the bottom of the pot with a wooden spoon. This step is building even more flavor!.
It’s time to return the beef and veggies to the pot. Then add the fresh herbs and potatoes. Seal the Instant Pot and cook at high pressure.
The cooking time depends on how much beef you have. I like to assume 20 minutes for every pound of meat. So, for my 3-pound beef chuck, I will need to cook at high pressure for 1 hour. After the hour, I release the pressure and shred the tender beef.
When the beef is done, you can make our optional gravy. After taking the meat, vegetables, and herbs out of the pot, you’ll use the sauté function to slowly cook the liquid until it thins out a bit. Then, you’ll whisk in a simple mixture of cornstarch and water and a splash of cream.
