Pressure cooked pot-roast style, this Instant Pot roast beef and gravy recipe is a go-to comfort dish for the family. You can use chuck or top side cut of beef which transforms into fork-tender, flavor-rich meat smothered in the most delicious, savory gravy.
3 lb / 1.4 kg beef such as topside, chuck or eye round roast cut (remove excess fat if you wish), cut in halves or three pieces
1 teaspoon salt
2/3 teaspoon pepper
1/2 large onion (yellow or red)
1/2 cup red wine (dry)
3 cloves garlic
1 teaspoon dried thyme or rosemary
About 1 oz (3 tablespoons) brown gravy mix (like this)
1.5 cups water
To finish the gravy:
1 tablespoon flour + 3-4 tbsp water
Sides: mashed potatoes, carrots and/or broccoli
- Prep. Cut the meat into two or three big chunks to fit inside the pot. Season with salt and pepper on each side.
- Saute. Set up the Instant Pot and press the Saute button multiple times until it shows More mode (the hotter setting). Add a couple of tablespoons of olive oil to heat up.
- Add pieces of beef, one at a time, and sear until browned, about 2 minutes on each side. Once the pot gets really hot, you can press the Saute button again to change the mode from More to Normal to reduce the heat. Add a little more oil if you need it.
- Remove the beef, and add a little more oil and the onions. Stir through for 30 seconds.
- Deglaze. Pour in the red wine to deglaze the pot. Press Cancel to stop the Saute function. Use a spatula to stir through the wine and onions, scraping the bottom of the pot until all stuck bits are incorporated into the liquid. This will stop the Burn error from happening.
- Make the gravy. Add garlic cloves and thyme and stir. Pour in 1.5 cups of water and stir through. Add and stir in the brown gravy mix until dissolved. The liquid will thicken slightly.
- Pressure Cook. Place pre-seared beef pieces in the gravy. Scoop some of the liquid over the top.
- Secure and lock the lid. Select Pressure Cook/Manual and adjust the time to 45 minutes on HIGH pressure. Now relax! Once the timer is done, release the pressure naturally. You can start preparing the sides while the pressure is released.
- Shred or slice meat. Open the lid and remove the cooked beef into a bowl. Cover with some foil or a lid to keep warm. Slice or shred the beef on a platter. Do this just before the gravy is finished.
- Reduce gravy broth. Press the Saute button again and set it to Normal mode. Allow the cooking broth to come to a simmering bubble and let it cook off for about 10 minutes, stirring a few times. This will reduce the gravy.
- Thicken gravy. Whisk together 1 tablespoon of flour with 3-4 tablespoons to make a slurry. Stir it into the gravy to thicken and press Cancel to stop the Saute process. Pour the thickened brown gravy over the beef or serve on the side.
Beef: you can use topside, chuck or round roast cut of beef for this recipe. Lamb leg or shoulder would also work if you don’t eat beef.
- Serving Size: 7 oz / 200 g of meat with gravy
- Calories: 303
- Sugar: 0.5 g
- Sodium: 629.1 mg
- Fat: 11.6 g
- Carbohydrates: 5.6 g
- Fiber: 0.6 g
- Protein: 38.9 g
- Cholesterol: 119.1 mg
Keywords: Pot Roast, Beef Roast, Roast Dinner, Shredded Roast Beef