Instant Pot Balsamic Roast Beef Recipe
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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 1/2 – 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn
Note: If you don’t have a pressure cooker, you may like my slow cooker version instead.
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
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 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.
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 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!
Hi Robin, Can hardly wait to cook this one. Use a pressure cooker frequently, mostly for beans and chicken. Love your recipes…..Susan
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.
Can I use a sirloin tip roast to make this. Want to do it today.
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.
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!