Instant Pot Roast Beef

Comforting beef dinner straight from the Instant Pot

5 from 1 vote

This Instant Pot Roast Beef is melt-in-your-mouth tender, cooked with carrots, potatoes, and aromatic spices for the ultimate one-pot comfort meal. A quick and easy pressure cooker recipe that’s perfect for family dinners or holidays.

Prep Time20

Cook Time2 30

Course: Main Course

Cuisine: American, British, French

Keyword: instant pot roast beef, roast beef, roast beef in instant pot

Servings: servings

Author: Lama

Equipment

Instant pot

Ingredients

6 lb Roast beef
6 tablespoons Olive oil (or avocado oil) divided
1 tablespoon White pepper
1 tablespoon 7‑Spice mix (or substitute Allspice)
1 tablespoon Garlic powder
1 tablespoon Paprika
1 teaspoon Black pepper
1 tablespoon Salt
3 Bouillon cubes optional
2 Cinnamon sticks small
5-6 Cloves whole
2 Anise Stars

Instructions

Pat the roast dry with paper towels. Rub 2–3 tablespoons of oil all over the roast to help the spices stick. Rub all the spices evenly over the oiled roast.
Turn the Instant Pot to Sauté/Sear mode. Add 1–2 tablespoons of oil. When hot, sear the roast on all sides until browned (3–5 minutes per side). Remove the roast and set it aside.
Add onions (and some carrots if desired) to the pot. Sauté 2–3 minutes until softened. Add cinnamon sticks, cloves, and anise stars. Stir briefly to release aroma. Pour in 1 cup of water or broth to deglaze, scraping up browned bits.
Return the roast to the pot. Add remaining carrots and potatoes around the roast. Pour in remaining water (or broth) and add bouillon cubes if using.
Close the lid and seal the valve. Set to High Pressure for 2½ hours (150minutes). After that, allow the pressure to release naturally for 15–20minutes, then carefully quick-release any remaining pressure.
Using tongs, remove the roast and place it neatly on a serving dish. Drizzle some broth over the meat for juiciness. Arrange cooked vegetables around the roast for serving.

Notes

Don’t skip searing. It locks in flavor and gives the roast a beautiful color.

Cut vegetables into large chunks. This prevents them from turning mushy during long cooking.

Use broth instead of water. It makes the flavor deeper and more savory.

Natural pressure release is key. It keeps the meat tender instead of tough.

Nutrition