Pressure Cooker Balsamic Roast Beef Recipe

Balsamic Roast Beef makes a favorite, flavorful meal. This pressure cooker balsamic roast beef is ready and on the table in under an hour!

Pressure Cooker Balsamic Beef Recipe - Balsamic Roast Beef makes a favorite, flavorful meal. This pressure cooker balsamic roast beef is ready and on the table in under an hour! // addapinch.com

My family loves, loves, loves balsamic beef! It is a meal that has been in regular rotation on my meal plan for years! I’ve shared before that with my slow cooker balsamic beef, how I toss it all into the slow cooker, set the timer and at the end of the day have this tender, flavorful and amazing balsamic beef ready to go.

But, can I share something else with you?

If you have a pressure cooker, you can get the same results in under an hour!

Yes, you can. It makes for one more delicious pressure cooker roast beef!

Here’s how it works.

Toss your chuck roast into the pressure cooker, mix up the balsamic vinegar and other ingredients and pour those in, seal the lid and cook on high pressure for 30 minutes. If you are using an electric pressure cooker, just set the timer, if you are using a stovetop pressure cooker, I’ve found this to be over medium-high heat, but adjust as needed to maintain high pressure for the whole time. Then, after the 30 minutes has passed, allow to vent naturally for 15 minutes. Then, carefully use the quick release to release any additional pressure before removing the lid.

That’s it. You have balsamic beef that is so tender and practically falling apart that knives aren’t needed for this supper!

Like with my slow cooker balsamic beef, you can cook the drippings over medium heat until they have reduced by half for a delicious balsamic gravy to serve with your beef.

Here’s my Pressure Cooker Balsamic Roast Beef recipe. I hope you love it as much as we do!

Yield: 6

Pressure Cooker Balsamic Roast Beef Recipe

Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Pressure Cooker Balsamic Beef Recipe - Balsamic Roast Beef makes a favorite, flavorful meal. This pressure cooker balsamic roast beef is ready and on the table in under an hour!
4 from 9 votes
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Ingredients

  • 1 (2 1/2 - 3 pound) boneless roast beef (chuck roast)
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic chopped

Directions

  1. Place your roast beef into your pressure cooker. In a 2-cup measuring cup, whisk together beef broth, balsamic vinegar, worcestershire sauce, soy sauce, honey, red pepper flakes, and garlic. Seal the lid on your pressure cooker and close the vent to retain pressure. Cook on high pressure for 30 minutes. Once 30 minutes has passed, allow the pressure cooker to release pressure naturally for 15 minutes, then use the quick release to release any additional pressure before removing the lid.
  2. Remove roast from the liquid, reserving liquid to spoon over roast for serving.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn

Note: If you don’t have a pressure cooker, you may like my slow cooker version instead.

34 comments on “Pressure Cooker Balsamic Roast Beef Recipe”

  1. I have to admit that I am terrified of my pressure cooker – but Robyn, this gorgeous beef is making me work up my courage! I think I can, I think I can… 🙂

  2. I love my pc.,,just about worn mine out. I use it all winter as well as summer. Glad to see more pc recipes. I think that the food created in a pc is much more flavorful than a slow cooker, especially meats. Thanks for your site and your hard work.

  3. Can I use a sirloin tip roast to make this. Want to do it today.

  4. Sounds wonderful! I’ve done pot roast in the pressure cooker several times and they have turned out great. But I usually do a very simple seasoning of just garlic, salt, and pepper. This sounds like a really great way to change up the flavors – I’m definitely going to give it a try next time.

  5. Can you use a fresh hump

  6. Hi Robin, Can hardly wait to cook this one. Use a pressure cooker frequently, mostly for beans and chicken. Love your recipes…..Susan

  7. I found this recipe tonight and slightly tweaked it for what I had – we wanted beef wraps so I substituted beef roast for beef blade steak (cubed), (900gms)’ I only used half a cup of beef stock and only had white wine vinegar so used that, but all the rest I used as above … Placed in the Electric pressure cooker for 35 minutes and it was absolutely pull apart delicious! I made a double batch thinking we would have leftovers but it’s all gone! once cooked i pulled the meat apart and For the wraps we used multigrain and included avocado, carrot, homemade mayonnaise, spinach and Beetroot leaves, tomatoes and cucumbers….. Whole family loved it! Thanks so much for the inspiration!

  8. Yes I made this tonight for dinner and followed the directions as written. I must say, I have never been a fan of balsamic vinegar, I was a bit hesitant, but it turned out delicious! I will be making this again! Do save the juices to serve with the meat, as it is a tad dry, but the ‘sauce’ just adds more flavor to the meat! I served it with steamed broccoli.

  9. I made this recipe last week. My instinct was that it was too simple of a recipe to be any good. Boy was I wrong, it is now in my top 5! I did it pretty much as written. Meat was tender and flavorful…..just fantastic.

  10. It was fantastic, I added a generous pinch of mixed spice and a star aniseed, to enhance the sweetness. Delish!
    Thanks
    Venessa from Bundaberg, Australia.

  11. I used a 2.5 lb. chuck bottom end from Kroger and mine did not come out fork tender. I used low sodium beef broth, regular soy sauce, W. sauce, balsamic vinegar, garlic, honey, some sea salt, and red pepper flakes. I added a little salt because of the half sodium beef broth. I set my pressure cooker on high pressure for 30 minutes as stated in recipe, then set it for 14 minutes turned off. There was no residual pressure before unlocking the top, yet there was a lot of steam coming out once the lid was off. The roast was next to being tough. It’s flavor IMO had a little too much vinegar taste, and I like some foods with vinegar. Your input is appreciated. I wasn’t impressed that the roast was well done. I would rather have it about medium rare to medium. Not sure if using regular beef broth would change the toughness, though I would want to reduce the vinegar to just over 1/3 cup instead of the 1/2 cup. Could changing the roast to a top round roast be better for the accelerated cooking in the pressure cooker? My cooker is a Cuisinart. Lately, it seems like the first time I try a recipe, it doesn’t look like the recipe pictures or the dish is either undercooked and then becomes overcooked, it doesn’t taste right.

    • Hi Robin,
      I’m sorry this didn’t turn out like you hoped for it to. Better cuts of meat are sometimes less tough. I’ve not had this problem you’ve described when cooking this recipe with a chuck roast. I’m not sure what happened, but it almost sounds like there could have been a lack of pressure since there was no residual pressure before unlocking the top as you described.
      Thank you so much! xo

  12. I have to agree with the last comment. I have an Instant Pot and followed your directions above. (I will admit I am new to pressure cooking). My roast also came out somewhat dry – I also used a slightly leaner cut of beef (hate any extra fat)…but one of my biggest problems is that 1/2 the roast was dark brown from sitting in the marinade while cooking while the top above the marinade was a noticeably lighter color. And, the meat was WAY to sour – and I only used 1/4 c balsamic vinegar.

    Oh well, smelled great while cooking. Live and learn.

    Thanks,
    Debby

    • I’m sorry your roast was a little dry, Debby! I’ve not had that problem when using the cut of meat called for in the recipe. I’m wondering if your pressure cooker functioned properly as the meat should be juicy and flavorful. The flavor is always delicious – I’ve never had it taste sour. Thanks!

  13. Good morning! Thanks for the recipe. I plan on trying it out this evening. I was curious- would it not be prudent to brown the roast before pressure cooking? In my experience, this helps the roast to become less dry. Or is that sort of a given with these types of recipes? Thanks for your time!

  14. Hi I have done this recipe and it came out superb! However I did use Balsamic dressing instead of vinegar…

  15. I just tried this for the first time last night and it was delicious! A few tips which might clear up some comments.
    1) I am a pressure cooker newbie, I made this twice in one night (once for dinner & to make sure we liked it, then threw a second one in for tomorrow night). The first time I put in for 30 min and it came out tough! So I cooked it a second 30 min and it was more tender. As I went to make the second batch for the next day, I realized I had been cooking on LOW pressure – not HIGH. That made all the difference. It was fall apart tender.
    2) Yes this has a vinegar taste, to cut the sourness if it has a bite, add sugar to the gravy slowly to taste. You will not be able to un-sweeten so only add a 1/2 teaspoon at a time. It turns it into a sweet/sour gravy like German Sauerbraten. So good!

  16. Hello
    I just got a stove top pressure cooker to play with. I remember mom using one all the time. I am single so I just cook for one. I bought a roast. It was a top round roast. What I have been reading most people say to use a chuck roast but I did not see that before I bought my roast. Will this cut be OK in a cooker and how much time should I cook just a 1 pound roast? Also should the roast be completely covered with liquid or should some of it be out of the liquid? Thanks for your help.

  17. I plan on doing this tomorrow in my PKP cooker – thank I will do it (1kg Beef Roast) for 55 mins on the MEAT function.

  18. I have made this recipe several times and it has turned out great! Tonight I am making it with a 1.5 lb chuck roast, should I reduce the amount of other ingredients accordingly? Also, should I keep the cooking time the same?

    Thanks!

    Richard

  19. This s is so good! It will be going on my favorite recipe list. I cooked it in my new pressure cooker and it is tender and juicy. Thank you!

  20. Delicious!! I love the flavor of the gravy and how tender the meat turned out. I did high pressure for 40 minutes and the kept it warm for 30 before I served it. I always use chuck roast and slow cook them in a cast iron dutch oven, but it usually takes 3 hours to get it this tender. I just bought the pressure cooker and this was my first time using it. I’m glad it was your recipe Robin! Thanks for sharing it!!

  21. Sorry Robyn spell check changed the spelling to Robin!

  22. I found it necessary to increase time to 60 min of pressure cooking on high. Actually two 30 min pressure cooking periods. Using an instant pot electric pressure cooker. Do electric pressure cookers tend to take more time than stove top pressure cookers?

    End results was worth the longer wait.

    Thanks

  23. Robyn- this may sound stupid but…I am new to the pressure cooking/instant pot scene. Your recipe does not say to pour the liquid in with the meat before cooking. I’m assuming we are to pour it in?

  24. Hi Robyn,

    This recipe is outstanding! The meat was fork-tender and juicy. The only thing I did differently, was take the leftover sauce and placed it in a small saucepan to reduce it a little bit. I added some flour to the saucepan to thicken it up. it was so good I am definitely making this recipe again
    I reserved some of the sauce to ne used another recipe. You rock!

    Angel

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