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Instant Pot Rare Roast Beef

Instant Pot Rare Roast Beef

Instant Pot Rare Roast Beef is so easy to make in the Instant Pot! Use the drippings to create a fabulous gravy to enjoy with it.
4.89 from 9 votes
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Course: Dinner
Cuisine: American
Keyword: instant pot roast, pressure cooker rare roast beef recipe
Prep Time: 15 minutes
Cook Time: 13 minutes
Natural Release - variable: 20 minutes
Total Time: 28 minutes
Servings: 4 - 8
Calories: 225kcal
Author: Sandy Clifton

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

*This cook time will depend on the shape and thickness of your roast. A round shaped roast will be thicker and need 3 minutes. A 2 pound roast, or a flatter, thinner roast, may only need to have a 2 minute cook time.
**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.

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

Serving: 3oz | Calories: 225kcal