Bring on the Roast Beast!
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Bring on the Roast Beast!

Instant Pot Roast Beef

Course: Main Course
Cuisine: American


  • 1 Pressure Cooker


  • 2-3 lbs Roast Beef
  • 1 Tbs olive oil
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder You know my policy on garlic
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 lb potatoes
  • 1 onion
  • 1 lb carrots
  • 4 cups beef broth
  • 2 Tbs Worcestershire sauce
  • 2 Tbs corn starch (if doing the gravy)


  • Set the instant pot to saute, high temp
  • Peel the carrots and potatoes, then chop the carrots, onion, and potatoes into bite size pieces.
  • Cut the roast beef into pieces that will fit in your pot, but as few pieces as possible.
  • While it warms up, mix the salt, pepper, onion, garlic, and paprika together and rub it on to your roast beef
  • Drizzle oil in the instant pot, wait 30 seconds, then sear each side of each piece of the beef for 3-4 minutes each. You may have to increase the timer on the saute time, that's fine. Just keep it hot until done. Then turn it off
  • Place a small layer of the veggies in the bottom of the pot, then the trivet, then the beef, then the rest of the veggies tuck around and between the beef. Remember not to go over the marker.
  • Place the lid on the instant pot and pressure cook for 70 minutes. Natural release for 10 minutes, then vent to remove the rest of the steam
  • Remove the beef, and place the vegetables in a separate serving bowl.
  • Beef is going to be tender, but you can try to use a sharp butcher knife to approximate slices. Don't worry if it falls apart, people just wanna eat beef anyway.


  • If you want to make gravy, use a handheld strainer to remove all the bits from the remaining liquid. Set the pot to soup and bring the broth to a boil
  • Mix the corn starch into a small amount of water (2 - 4 Tbs) then add it to the broth.
  • At salt, pepper, and garlic to taste.
  • Stir until thickened, then serve on or alongside the beef and veggies

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