Go Back

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!