Instant Pot Balsamic Roast Beef Recipe
This post may contain affiliate links. Please read my disclosure policy.
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 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
Sorry Robyn spell check changed the spelling to Robin!
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
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
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
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
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 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!
Hi I have done this recipe and it came out superb! However I did use Balsamic dressing instead of vinegar…
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!