Instant Pot Rare Roast Beef is a sliceable roast that you can make as rare as you like. This easy method of cooking a beef roast yields a juicy, delicious result. You can have a pressure cooker rare roast beef ready in about an hour! How to make a beef roast in the Instant Pot pressure cooker.
Instant Pot Rare Roast Beef
As much as a fork tender beef pot roast is nice for dinner, sometimes a roast beef that I can slice is what I want. Medium rare is my favorite.
We usually use our Instant Pots to make meat, especially pot roasts, that are falling apart. Did you know that you can make your roast rare or medium rare in your pressure cooker?
It's very simple, and I use this method with any meat that I don't want to overcook, such as pork tenderloin.
What is the Best Cut of Beef for a Rare Roast?
• A Top Loin roast is my favorite cut of beef for this method. It has lots of flavor. Slice it thin for amazing roast beef sandwiches!
• The roast pictured is an Eye of Round roast, which is a little less expensive, and still produces excellent results.
• You could also try a Bottom Round roast, and have a wonderful, sliceable beef roast.
You will get the best results from a thicker roast. This roast is about 2.5 pounds, and just 3 inches thick. I won't cook this one as long as a larger, thicker roast.
Here are the steps to make a nice rare or medium rare beef roast in the Instant Pot:
When you trim the fat, don't take all of it off. Leave some for flavor!
When you add the roast back into the pot to pressure cook it, use the metal trivet/rack and set the roast on it.
You don't HAVE to do this, but I like the results a little better as the sear stays a little crisper.
Sometimes I forget the trivet, as I did below, and the results are still awesome!
If you are making the roast to have slices for roast beef sandwiches, you can skip the gravy making steps.
Maybe save the juices and make some French Dip sandwiches? Strain the jus before serving so it is nice and clear of bits.
If you don't want your roast to be rare, but you still want it to be sliceable, just let it cook an extra minute or two. Then let it Naturally release a little longer.
Take the temperature, and for Medium you want 140° F, and for Medium-Well you want 150° F. Anything higher than about 155° F will be Well Done.
Crisp Up the Outside
If you have an Air Fryer Lid, you can air fry the roast for a few minutes on each side to crisp up the outside. Keep track of the roast temperature so it doesn't get overcooked!
You could also set your oven to broil and crisp it that way.
You Might Also Like
Instant Pot Beef Stew
Instant Pot Beef Stroganoff
Classic Pot Roast
Slow Cooker Sour Cream Onion Mashed Potatoes
If you make this delicious pressure cooker rare roast beef recipe, please leave a comment with a star rating below. I would like to know how you liked it!
Instant Pot Rare Roast Beef
Equipment
- Electric Pressure Cooker
Ingredients
- 2-4 lb Beef Roast eye of round, rump roast, etc. Not chuck
- Salt and Pepper
- 1 Tablespoon Cooking Oil
- 1 Onion, thickly sliced (optional)
- 1 cup Beef Broth
- ½ cup Red Wine or more beef broth
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons Soy Sauce
- 4 cloves Garlic, minced
- 1 teaspoon Fresh Thyme Leaves
- 1 teaspoon Fresh Rosemary Leaves, minced
- 4 Tablespoons Flour
- ¼ cup Water
Instructions
- Season the roast with salt and pepper on both sides.
- Turn on the Sauté setting. When the pot is hot, add the oil. Then place the roast in the pot and brown on all sides.
- Remove the roast to a plate.
- Add the onion (if using), broth, wine, Worcestershire sauce, and soy sauce to the pot. Use a wooden spoon to scrape up all of the browned bits from the bottom of the pot (called deglazing).
- Add the garlic and the thyme and rosemary leaves.
- Put the trivet/rack in the pot and set the roast on it.
- Cancel the sauté function. Close the lid and set the steam vent knob to the Sealing position.
- Press the Pressure Cook/Manual button, then press the +/- button to select 3 minutes* (See Notes about cook time). High Pressure. Also, be sure that the Keep Warm setting is ON.
- When the cook time is finished, let the pot sit undisturbed for a 20 to 45 minute Natural Release. This time is important as it will determine how rare your roast ends up** (Please see the Notes).
- Take the temperature with an instant read thermometer. For a Rare roast, you want 115-120° F. For Medium Rare, you want about 125° F. Medium=140°, Medium Well=150 (add a minute to cook time).
- Remove the roast to a plate and loosely cover with foil.
Make the Gravy
- Remove the trivet from the pot and turn on the Sauté setting.
- Whisk together the flour and water, then stir into the simmering liquid. Keep stirring until the gravy thickens. Then turn off the pot.
- Serve the roast sliced with some of the gravy, if desired.
Notes
Larger roasts will need longer, so start checking at 30 minutes. If you take the temperature and it's not quite ready, just put the lid back on quickly and let it sit longer. Then check the temperature again. You will need an instant read thermometer.
Crisp the Outside of the Roast
If you have an Air Fryer Lid, you can air fry the roast for a few minutes on each side to crisp up the outside. Keep track of the roast temperature so it doesn't get overcooked! You could also set your oven to broil and crisp it that way.Nutrition
Pin This Recipe
Beverly Ahlstedt says
I don’t understand this part of recipe. Once the natural release starts, it won’t let you remove lid to check temp of roast. How do I do this step?
**The Natural Release time for a 3 lb roast is 20-30 minutes (start checking at 20 minutes). Larger roasts will need longer, so start checking at 30 minutes. If you take the temperature and it's not quite ready, just put the lid back on quickly and let it sit longer. Then check the temperature again. You will need an instant read thermometer.
Sandy says
Sorry, what I mean is that you will check the temp at 20 minutes for a 3-lb roast, or check at 30 minutes for a larger roast. You may not need to release the pressure as it may have all dissipated in the time it sat. But if there is some, just manually release it and check the temp. If it needs a little more time, quickly put the lid back on and let it sit a little longer.
Mrspepperpot says
Can I point out that "au jus" is the French for "with juice(s)". It's not a noun phrase. So you can't "strain the au jus". You strain the jus.
It really is off putting when looking for a recipe or timings if basic foodie terms are misused.
Sandy says
Thank you for the French correction!
Jennifer West says
Delicious even though I didn’t have the Rosemary and Thyme! ❤️
Katrina Roberts says
Thank you for the great information. Our roast was perfect and so easy.
Sandy says
Great! I'm so glad to know this!
Karen says
Recipe sounds great, but have a question before I cook it. The photos show onion in the pictures and dialogue below them; however, the printable recipe makes no mention of onions. Should they be included, and if so, yellow onions? Looking forward to your response as I am extremely anxious to make this! 🙂
Sandy says
Hi Karen, the onion is optional, but I really like it. I fixed the instructions to be clearer on the recipe card. I hope you like this recipe!
Susan Dillard says
Very easy and was able to achieve a nice medium rare roast. Thanks for sharing.
Dawn says
I made this and it was awesome! My husband likes his roast beef rare and it worked amazingly well! I had a 2 lb roast, I think it was a sirloin.
I cooked it on high pressure 2 minutes and let it rest for 20 minutes still under pressure with the warm function on. I also added chopped onion with the garlic, deglazed with the broth then cooked the roast on the trivet.
We had mashed potatoes, carrots with apple jelly and bought Yorkshire pudding and gravy made with the roast juices.
Ann says
I have a 4 lb eye of round roast, approximately 3.5” thick. Would the cook time still be 3 minutes but rest longer?
Thank you!! Can’t wait to try it!
Sandy says
I would try it this way.
Laurinda says
This was fabulous and flavourful! The gravy was the best we have ever made or eaten! We probably should have pressure cooked the roast a bit more, or let it depressurize longer than 20 minutes. The meat was very rare., which was our mistake, as we are new with the Instapot! We will definitely use this recipe and add to our favourites!
TERRI says
I will toy with this one a bit I think. Hubby said he thought the roast didn't have must flavor...but that gravy was fantastic on a big mound of mashed potatoes! Thanks for a jumping off point!
Margie Knox says
Oh my goodness. I’ve never been able to get a roast to do what I want. This recipe was so easy and absolutely fabulous. We like our beef rare and that’s what I got. The center of the roast was like prime rib. Make the “gravy”. You get all the flavors of the spices. I used a very lean bottom round because I had it on hand. My new favorite beef recipe!! P.S. I think Bernaise sauce would also be a nice touch.