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.
This succulent beef dish is easy peasy!
Love to serve it to guests with a crusty French roll and sides!
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!
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!
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!
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
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!!
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
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.
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
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?