Instant Pot Roast Beef and Gravy

Introduction

Few meals are as comforting and universally loved as tender roast beef with rich, savory gravy. This Instant Pot Roast Beef and Gravy recipe transforms a classic Sunday supper into a weeknight-friendly dinner, thanks to the power of the pressure cooker. The result is fork-tender beef swimming in a deep, flavorful gravy that tastes like it simmered all day—ready in a fraction of the time.

Perfect for feeding family and guests, this roast beef is not only a robust centerpiece but also a guaranteed crowd-pleaser with every juicy, savory bite.

Why Make Instant Pot Roast Beef and Gravy?

The beauty of this recipe lies in its simplicity and consistent results. With just a handful of pantry staples, you get fall-apart roast beef and a luscious homemade gravy, all in one pot. By using the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart, even tough cuts of beef become meltingly tender—and the ‘Sauté’ function means you can brown, simmer, and pressure cook all in one vessel, minimizing cleanup and maximizing flavor. It’s a meal that delivers deep satisfaction with minimal effort.

Key Steps to Deeply Flavorful Beef and Gravy

The foundation of exceptional roast beef starts with a good sear. Browning the meat in the Instant Pot amplifies flavor by creating a beautiful fond on the bottom of the pot—those caramelized bits are the backbone of your gravy. Don’t skip this step! To keep your countertop neat while prepping vegetables, use a sturdy chopping surface like the Bamboo Cutting Boards for Kitchen, Set of 3. Chop onions, carrots, and celery uniformly with the help of the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for rapid prep and even cooking.

Add aromatics, herbs, and a splash of beef broth before sealing your Instant Pot and letting it do its magic. In just about an hour, even a budget-friendly roast becomes a centerpiece worthy of any get-together.

Perfecting the Gravy

After pressure cooking, remove your beef and let it rest. Meanwhile, turn the Instant Pot to ‘Sauté’ to reduce and enrich the cooking juices. For an ultra-smooth, lump-free gravy, mash any vegetables or bits remaining using the Farberware Professional Heat Resistant Nylon Meat and Potato Masher. Whisk in a cornstarch slurry and let the gravy bubble until thickened to your liking. Taste and adjust seasoning for deep, restaurant-quality flavor.

Serving Suggestions for a Memorable Meal

Serve slices of your beef doused in hot gravy alongside creamy mashed potatoes, classic roasted vegetables, or fluffy dinner rolls. For perfectly shredded beef, the Chicken Shredder Tool Twist for Kitchen makes easy work of pulling apart the roast for sandwiches or sliders the next day.

Leftovers reheat beautifully and can also be packed into a Bentgo Salad Container – 54 oz Bowl for a comforting lunch.

Nutritional Information and Serving Size

This recipe yields approximately 6 hearty servings. A typical portion contains about 400–450 calories, depending on the cut of beef and amount of gravy consumed. Rich in protein with moderate fat, it becomes more balanced when served with plenty of steamed or roasted vegetables.

Instant Pot Roast Beef and Gravy

This Instant Pot recipe delivers traditional roast beef with minimal hands-on time, thanks to the all-in-one capability of pressure cooking. Bold flavors, melt-in-your-mouth texture, and savory gravy make it a top-notch dish that’s simple enough for weeknights but impressive enough for company.

Ingredients
– 1 (3-4 lb) beef chuck roast, trimmed
– Kosher salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 1 large onion, roughly chopped
– 3 carrots, peeled and cut into chunks
– 2 stalks celery, cut into chunks
– 4 cloves garlic, minced
– 2 cups beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme or 3 sprigs fresh thyme
– 2 teaspoons dried rosemary or 2 sprigs fresh rosemary
– 2 tablespoons cornstarch mixed with 3 tablespoons cold water, for slurry
– Optional: chopped fresh parsley for garnish

Instructions

1. Season beef generously with salt and pepper. Select ‘Sauté’ on your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart; add olive oil. Brown the roast on all sides (about 3–4 minutes per side), then set aside.
2. Add chopped onion, carrots, celery, and garlic. Sauté for 3–4 minutes until they start to soften, scraping the bottom of the pot. (Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for speedy prep.)
3. Stir in beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Nestle the browned roast back into the pot with the veggies.
4. Lock the lid, set the valve to ‘Sealing,’ and select ‘Manual’ (or ‘Pressure Cook’) for 60 minutes. Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
5. Transfer roast to a cutting board and let rest for 10 minutes.
6. For the gravy: Discard herb stems. Turn the pot to ‘Sauté.’ Mash vegetables with the Farberware Professional Heat Resistant Nylon Meat and Potato Masher. Whisk in the cornstarch slurry and simmer, stirring, until gravy thickens. Season with additional salt and pepper if needed.
7. Slice or shred beef (try the Chicken Shredder Tool Twist for Kitchen for effortless shredding) and serve generously topped with gravy. Sprinkle with fresh parsley, if desired.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 60 minutes (plus 15 minutes natural release)

Total Time: 1 hour 30 minutes