Ladies! I am loving my instant pot!! I know I was scared when my IP came, I was making hard boiled eggs…but not much more! I decided as I delve into new recipes, I would share my experiences with you! Today I am sharing with you my adventure making a roast!

instant pot roast beef

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Have you invested in an Instant Pot yet? Here is a link to one on Amazon like the one I have. Truly, this appliance has become quite favored in my home! Time saver and such fun!!




Some lovely herbs! Basil, thyme and oregano. Of course, make this suit your tastes! This is just a trio my family loves. Don’t forget generous salt and pepper! Liberally season your beautiful roast, I have about a 3 pound cut here. If you would like you could brown the outside using the saute button and a little butter or coconut oil. I chose to skip that step this time. It’s up to you!

A little red wine, which is optional, adds a lovely depth of flavor! Just a splash, we will use this to deglaze the pan. 

Saute up 1/2 of an onion in some butter or coconut oil, when it is just starting to become golden add in about 2 Tablespoons (or MORE) chopped garlic and lightly saute. Gently pour in 1/4 cup of red wine to deglaze. Pour the wine over the onions and garlic, add 1/4 cup of water, allow the water/wine combo to loosen the wonderful flavorful bits stuck to the bottom of the IP to loosen up, scraping the bottom and combing all of those flavors! 

This recipe is really very simple, I think the part that makes people nervous is HOW to make the food! How much time, the new initials, HP, LP, NPR, QPR!! It’s like learning THM all over again! 



Before I continue, let’s talk to some IP (Instant Pot) lingo!! 
Let’s talk about some of these initials. HP = High pressure; LP = Low Pressure; NPR = Natural Pressure Release (which is allowing the pressure to leave the pot without flipping the valve, just waiting…patience); QPR = Quick Pressure Release (which is flipping the valve, which I do in short bursts with a towel or hot pad covering my hand so if anything spurts out I will no get burned!) Safety first!!

Now add your roast to the pan, place it gently right into the onion/wine/water. Now it’s time to cook! Choose manual setting, set timer for 70 minutes (YES seventy minutes) and you are done! Relax! Kick back! Enjoy the smells coming from your kitchen as your roast is cooking away becoming flavorful and tender! 

KEY TIP!! NEVER quick pressure release meat! This is how meat becomes tough!! Always natural pressure release! (NPR)  So important! Be patient and wait for the little silver pin to drop before you open! Give it about 10 minutes or so and check, it shouldn’t take too long. When the pin is back down in the lid, you are ready to open up and enjoy dinner!


Isn’t that beautiful? I was able to cut it with a fork! No knife needed!

For more Instant Pot help and recipes check out my frozen ground beef to spaghetti tutorial and my Mexican shredded beef recipe!

I made a nice salad to go along with our roast. Loaded with avocado, olives, tomatoes and pine nuts. It was a fantastically satisfying dinner! So easy, so delicious, so tender and my whole family was quite happy!

With joy ~ Tina 🙂

Instant Pot Roast Beef

Tina Roberts


  • approx a 3 pound roast of choice
  • 1/2 onion chopped
  • 2 Tablespoons garlic diced
  • coconut oil or butter approx 1 T
  • 1/4 cup red wine
  • 1/4 cup water
  • Thyme
  • Oregano
  • Basil
  • Salt
  • Pepper


  • Chop onion and begin to saute in butter or coconut oil on saute feature in the IP. While onions are cooking, liberally sprinkle your roast on both sides with seasonings. I used probably a Tablespoon of each of herbs, a teaspoon or two of pepper and a about a tablespoon of salt. Go with your gut!
  • When onions are nearly soft and beginning to get golden, add in your garlic. The garlic shouldn't get brown, just softened a bit. Feel free to add more garlic if you like!
  • When the garlic has softened after a minute or two, add in your wine and water. As it heats up, it will loosen anything stuck to the bottom of your IP pan, using a spatula or wood spoon to help scrape the bottom. This is deglazing.
  • Now place your well seasoned roast right into the pot. No need for a trivet, just place it right in the liquid. Put the lid on, make sure the valve is set to pressure. Press manual, hit the plus button to bring the time up to 70 minutes, making sure your pot is set for high pressure (which it should be unless you have changed it for some reason). Now walk away! Make your salad or veggies. Sit down, relax and enjoy the freedom your IP offers!
  • Enjoy!