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Balsamic Roast Beef makes a favorite, flavorful meal. This Instant Pot 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!
Instant Pot Balsamic Beef Recipe
This easy recipe makes for a delicious Instant Pot recipe.
Here’s how it works.
Ingredients for Instant Pot Balsamic Beef Recipe
- Chuck Roast
- Beef Broth
- Balsamic Vinegar
- Worcestershire Sauce or Coconut Aminos
- Soy Sauce or Coconut Aminos
- Honey
- Red Pepper Flakes
- Garlic
How to Make Instant Pot Balsamic Beef Recipe
- Place chuck roast into the Instant Pot. Mix together the beef broth, balsamic vinegar, Worcestershire sauce (or coconut aminos), soy sauce (or coconut aminos), honey, red pepper flakes, and garlic. Pour the beef broth mixture over the chuck roast.
- Seal the Instant Pot lid and set to HIGH pressure for 30 minutes.
- Allow to vent naturally for 15 minutes. Then, use the quick release method to release additional pressure before removing the Instant Pot lid.
How to Make with a Stove Top Pressure Cooker
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.
That’s it. You have balsamic beef that is so tender and practically falling apart that knives aren’t needed for this supper!
Balsamic Beef Gravy
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. To do so, simply remove the beef from the Instant Pot and then set the Instant Pot to SAUTE. Bring the liquid to a boil and allow to boil until the liquid has reduced by half.
Here’s my Instant Pot Balsamic Roast Beef recipe. I hope you love it as much as we do!
Instant Pot Balsamic Roast Beef Recipe
Ingredients
- 1 (2 ½ – 3 pound) boneless roast beef (chuck or round roast)
- 1 cup beef stock or 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
Instructions
- Place your roast beef into your Instant Pot. 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 Instant Pot 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.
Nutritional Information
Enjoy!
Robyn
Note: If you don’t have a pressure cooker, you may like my slow cooker version instead.
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… 🙂
You can. You can! 🙂
I’m giving it a try right now for the first time. I will report back. Any error will be with me; I’m sure. We love all of your recipes!
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.
Can I use a sirloin tip roast to make this. Want to do it today.
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.
Hi Robin, Can hardly wait to cook this one. Use a pressure cooker frequently, mostly for beans and chicken. Love your recipes…..Susan
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!
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.
Can I add potato, carrots, parsnips, onion, mushrooms to make more of a pot roast? At what point would I add them in the pressure cooking process? Should I use double the liquid as well? Trying to make this tonight. Anyone who has knowledgeable, quick advice would be greatly appreciated. Thanks!
Samantha, you might want to check my Pot Roast Recipe for the instructions for Instant Pot Classice Pot Roast. I would use this recipe to determine how to make this in the Instant Pot.
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.
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.
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
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!
Hi Hannah –
I don’t brown my roast prior to putting it in the pressure cooker. I hope you enjoy it! Thanks!
Hi I have done this recipe and it came out superb! However I did use Balsamic dressing instead of vinegar…
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!
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.
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.
I hope you enjoy it, Debbie! Thanks so much! xo
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
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!
I’m thrilled you liked it so much, Tammy! It’s one of our family faves too – so full of flavor and so easy to make! Thanks! xo
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!!
Dang spell check… I mean Robyn
I’m so glad you tried this and enjoyed it so much, Lisa! It’s one of our family favorites!
Thank you so much! xo
Sorry Robyn spell check changed the spelling to Robin!
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
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?
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
So glad to hear you liked it, Angel! Thanks so much! xo
Thanks for the recipe! I had to cook it for an hour in my InstantPot in order to break down the meat enough so it would shred. Great flavour, will definitely make again.
Just made this for dinner and it was sooooo good! I also layered the steaks in the electric pressure cooker with cut up red skin potatoes. Meat and a side, one pot, done. Also carmelized an onion and some mushrooms to serve on top, plated and then poured the reduced sauce on the whole sh-bang. Awesome, husband loved it! Thanks!
Julie! That all sounds amazing! I’m so glad you and your husband loved it! xo
Question: In this pressure cooking, if the cut of meat is larger/heavier do you adjust the cooking time? For example, if the meat is double your amount, would you double the time?
Thanks for your great recipes!!
Hi Robyn! Your recipe looks delicious! I have an 8qt PC. Do you think it would be alright to double the ingredients?
Thank you!!
Hi John,
I haven’t tried doubling the recipe. I made this roast beef recipe in a 6 qt. pressure cooker. Thanks
I have made this twice with great results both times. The first time, I followed the recipe exactly. This time, I made it a pot-in-pot dinner. The chuck roast I had was small–only 1.5 pounds. I first sauteed 8 oz of shiitake mushrooms in a little olive oil in the Instant Pot. Then I added a package of baby red potatoes, cut in half if they were larger. I put the roast in and surrounded it with the potatoes and then added the juice. I didn’t change the cooking time since my roast was so much smaller and everything was perfectly done. You do have to like balsamic vinegar to really enjoy this recipe. The sauce is full of flavor because of it and it gives the other ingredients a great flavor.
Your pot-in-pot dinner sounds amazing, Jeanie. Thanks!
I put the meat on a toasted bun with provolone cheese and put the open sammie under the broiler for a few to melt the cheese.
That sounds great, Amber!
Hi Robyn, I just have a question on the flavor profile. I have not cooked with balsamic vinegar, in fact I rarely use it. Does the roast take on a vinegary taste? Appreciate any feedback before I proceed. Your roast looks amazing!
Gale, the balsamic vinegar helps tenderize the beef but does not add a vinegar taste. I hope you enjoy!
This succulent beef dish is easy peasy!
Love to serve it to guests with a crusty French roll and sides!
Really easy to follow recipe. Just did this for Christmas Dinner – beautiful. I did it on for an extra 10 mins on high as when I checked it, it was still pretty rare (which I love, but not sure of my guest preference).
My Instant Pot is one of the larger ones, so the only downside was only half it was effectively “glazed” but it was so tender and tasted beautiful. A winner from me.
Thanks, Katie. I’m glad this balsamic roast beef was a hit for your Christmas dinner.