instant pot roast recipe
The Best instant pot roast recipe
The health benefits of this recipe are another reason I’m obsessed. It’s packed with protein and fiber from the vegetables, and the slow cooking process breaks down the meat so it stays moist without needing a ton of fat. My kids don’t even notice it’s healthy—they just love the taste, and that’s all that matters to me. Plus, it’s so versatile. You can adjust the seasonings to suit what you’re serving with—maybe some garlic and herbs for a simple meal, or a little extra spice if you’re feeling adventurous. And let’s be honest, there’s nothing better than a big, warm roast on the table, especially when the kids are excited to dig in. It’s that kind of meal that makes everyday life feel a little brighter.
Instant Pot Herb-Roasted Beef Tenderloin
A tender, flavorful beef tenderloin cooked in the Instant Pot with aromatic herbs and a rich beef broth for a restaurant-quality meal in minimal time. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs beef tenderloin
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 cup heavy cream or beef broth (for dilution)
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
👨🍳Directions
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1
Preheat Instant Pot by placing the trivet at the bottom and ensuring the valve is set to sealing. -
2
In a bowl, mix Dijon mustard, olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Rub this mixture all over the beef tenderloin. -
3
Place the beef tenderloin on the trivet in the Instant Pot. -
4
Pour beef broth and red wine (if using) into the Instant Pot, ensuring the liquid covers about half of the beef. -
5
Close the lid, set the valve to sealing, and cook on High Pressure for 25 minutes. -
6
Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. -
7
Remove the beef tenderloin from the Instant Pot and let it rest for 10 minutes before slicing. -
8
In a saucepan, heat heavy cream or beef broth, Worcestershire sauce, soy sauce, and balsamic vinegar. Simmer for 5 minutes, then pour over sliced beef. Mix gently.
🔧Equipment
- Instant Pot
- Cutting board
- Knife
- Mixing bowls
- Measuring cups
- Wooden spoon
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, trim excess fat from the beef before seasoning.
- Adjust cooking time based on beef thickness; thicker cuts may require up to 35 minutes.
- Use high-quality beef broth and wine for the best flavor.
- For a lighter sauce, reduce cream to ½ cup and add extra beef broth.
Watch Video Of How Instant Pot Herb-Roasted Beef Tenderloin Works
❓ Frequently Asked Questions About Instant Pot Herb-Roasted Beef Tenderloin
1. What is the best cut of beef for Instant Pot roast, and why?
The best cut for an Instant Pot roast is a chuck roast or round roast. These cuts are well-marbled, flavorful, and hold up well to slow cooking, making them ideal for tender, fall-apart meat. Chuck roasts are slightly tougher than other cuts but become incredibly tender when cooked low and slow, while round roasts are leaner but still delicious when properly prepared.
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2. How long should I cook the Instant Pot roast, and what pressure setting should I use?
For a 10–12 lb beef chuck roast, cook on high pressure for 60–75 minutes (or until internal temp reaches 195–203°F). For a 6–8 lb round roast, aim for 45–60 minutes on high pressure. Always check the meat’s internal temperature with a meat thermometer—it should reach 195°F (intermediate doneness) for juicy, fall-apart texture. After pressure cooking, let it rest for 10–15 minutes before slicing.
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3. Can I use bone-in or bone-in-instant-pot roast, and how does it differ from boneless?
Yes! Bone-in cuts (like chuck roast with bones) add rich, beefy flavor and extra tenderness because the bones release collagen and marrow during cooking. They also take slightly longer to cook than boneless cuts. If using a bone-in roast, reduce pressure time by 5–10 minutes (since the bones absorb heat). The bones can be removed before serving or used for broth.
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4. What’s the secret to making the Instant Pot roast fall apart?
The key to ultra-tender roast is low-and-slow cooking with proper techniques:
– Sear the meat (3–5 minutes per side) before pressure cooking for depth of flavor.
– Use a liquid base (beef broth, wine, or tomato sauce) to keep the meat moist.
– Don’t skip the rest time—letting the roast rest after pressure cooking allows juices to redistribute.
– Avoid overcrowding the pot—use a trivet or rack to prevent steam from breaking the meat.
– Check internal temp—195°F is ideal for fall-apart tenderness.
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5. Can I make this recipe ahead of time, and how should I store it?
Yes! You can pressure cook the roast ahead and reheat it later. Store it in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. To reheat:
– Reheat on high pressure for 10–15 minutes (add a splash of broth if dry).
– Stovetop method: Slice, cover with broth, and simmer on low heat for 20–30 minutes, stirring occasionally.
– Microwave: Thaw first, slice, and warm in a microwave-safe dish with a little liquid for even cooking.
