Balsamic Roast Beef makes a favorite, flavorful meal. This pressure cooker balsamic roast beef is ready and on the table in under an hour!
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!
- 1 (2½ - 3 pound) boneless roast beef (chuck roast)
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, chopped
- 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.
- Remove roast from the liquid, reserving liquid to spoon over roast for serving.
Note: If you don’t have a pressure cooker, you may like my slow cooker version instead.