Instant Pot Roast Beef Recipe (Instant Pot and Oven) (2024)

FAQs

How long does it take to cook 2 pounds of beef in the Instant Pot? ›

For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.

Why is My Roast Tough? If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.

The Instant Pot won't come to pressure without a bit of liquid. We found 1 cup was just enough to avoid stewing the beef. Don't throw out the sauce at the end. It's amped up with flavor from cooking with the beef and is absolutely decadent spooned over medium-rare slices.

For a whole roast: Cook on high pressure for 20 minutes per pound of meat. For small chunks: Cook on high pressure for 15 minutes per pound of meat.

If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast. The temperature for a medium roast (pink all the way through) is 135°F - 145°F; the temperature for a medium well roast (tan with some pink) is 145°F - 155°F.

If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

Overcooking the meat would result in a very dry tasting pot roast. Undercooking it would result in a tough piece of meat. Unfortunately, this isn't much you can do if you overcook it, other than making sure to serve it with a lot of gravy.

No, because there is little to no evaporation of the cooking liquid when cooking in the instant pot, a roast does not need to be completely submerged. This recipe contains a bit of red wine, Worcestershire sauce, and olive oil, which is plenty of liquid.

If you want your corned beef in a fraction of the time it normally takes, I highly recommend cooking it in the Instant Pot or pressure cooker. A 3 1/2 – 4 1/2 corned beef will be perfectly tender in just 60 – 90 minutes as opposed to several hours in the slow cooker or on the stove top.

Slow cookers utilize long cooking times to develop these richer flavors, while pressure cookers use high heat and pressure to impart as much flavor as possible in a shorter time.

Is brisket better in slow cooker or pressure cooker? ›

Because pressure cookers utilise steam to cook food very quickly, they are the perfect choice for cooking meals such as beef brisket that can take a much longer time than slow cookers, yet provide almost identical results.

Let beef sit at room temperature for at least 45 minutes to 1 hour before beginning this recipe. If your roast is not at room temperature, the cook time will be longer. Regardless of the size of your roast, aim to cook at 375 degrees F (190 degrees C) for 20 minutes per pound.

The pre-crumbled steamer basket method was the one preferred in our Test Kitchen. Set pressure to high, and cook for about 6 minutes for one pound and about 10 minutes for two pounds. (To cook one pound of ground beef from frozen, set the timer to 30-40 minutes instead.)