Instant Pot roast beef and gravy is an easy and delicious comfort food that is packed with flavor! The best part? Your Instant Pot will do most of the work for you, leaving you with a delicious and satisfying meal that the whole family will love.

A white bowl of instant pot roast beef and gravy topped with green onions

Instant Pot Roast Beef and Gravy is a warm and hearty dish that has tender juicy meat and flavorful gravy. This recipe is perfect for dinner and goes well with a simple side of mashed potatoes and vegetables. Slow cooked beef can take hours, but with the Instant Pot, it can be done much quicker with minimum effort. It is perfect for a quick weeknight meal!

While the terms “roast beef” and “pot roast” may refer to the same dish, there are small differences. In pot roast, the meat is submerged in the cooking broth that later becomes the gravy or sauce. In contrast, roast beef is usually cooked dry or out of any liquid and can sit in its cooking fat and juices. The Instant Pot roast beef recipe, however, is more like a pot roast but has plenty of browning. The cooking broth is made with the gravy mix that flavors the meat and becomes the serving sauce.

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A white bowl of instant pot pot roast and gravy topped with green onion.

FAQ Tips & Variations

What cut of beef is best for this Instant Pot roast beef?

When using a pressure cooker for pot roast, you can choose from a variety of cuts that cook beautifully! Using your instant pot helps create a juicy roast with most any cut of meat!

Chuck roast: Chuck roast is an excellent choice for a pressure cooker roast beef. It is a tough and flavorful cut that benefits from the pressure cooking process and results in tender roast beef. Pressure cooking helps to break down the connective tissue and tenderize the meat more quickly compared to traditional slow cooking methods. Before cooking you’ll want to trim off the larger pieces of fat so your gravy doesn’t turn out greasy.

Bottom round roast: If you prefer a leaner cut of meat, bottom round roast can work well in a pressure cooker. It is a lean cut from the back leg of the cow, and pressure cooking can help tenderize it effectively and result in tender beef.

An overhead view of a white bowl of instant pot roast beef and gravy topped with green onions.

Adjusting the recipe for larger cuts of meat-

If you have a large family to feed or want to plan for leftovers you might want to double this roast recipe. If you’re using a 3 pound piece of meat you’ll want to cut it into large chunks before rolling in flour and browning. You’ll want to double the rest of the ingredients, and increase the cooking time to 90 minutes.

What to serve with Instant Pot roast beef and gravy-

One of the reasons we love this pressure cooker pot roast is because it pairs well with so many side dishes. We love it with mashed potatoes, roasted potatoes or served over noodles or rice. It is delicious with roasted vegetables like broccoli, or a simple veggie like green beans.

How to store leftover Instant Pot roast beef-

Store leftover roast beef refrigerated in an airtight container for 3-4 days. This makes a great lunch the next day or you can use it in other leftover pot roast recipes for a different meal!

Ingredients for Instant Pot Roast Beef and Gravy

1 1/2 lbs Beef Roast

4 tbsp all-purpose flour

1 can of mushroom soup

1 cup beef broth or beef stock

1 chopped onion

2 garlic cloves chopped

2 tbsp cornstarch

2 bay leaves

3 tbsp Olive Oil

1/2 tsp salt

1/3 tsp pepper

A white bowl of instant pot roast beef and gravy.

How to make Instant Pot Roast Beef and Gravy

First mix flour with salt and pepper in a large bowl. Pat the beef dry with paper towels and coat on all sides in all-purpose flour. You can place it in the bowl or place the beef and flour mixture in a large zip top baggie and shake it until it is coated. Shake off any excess flour.

Set the Instant Pot on sauté and heat 2 tbsp olive oil. Add the beef and brown for 3-4 minutes on each side until the outside of the beef is a golden brown. Remove the beef from the Instant Pot. (If you prefer not to use your Instant Pot’s saute feature or if your Instant Pot doesn’t have that function you can place the roast in a skillet over high heat to brown it)

Add the remining olive to a skillet and sauté the onion and garlic, stirring, for 5 minutes.

Add mushroom soup, beef broth, and sautéed onion and garlic to the Instant pot and stir with a wooden spoon to deglaze the pot and release any of the beef juice on the bottom of the pot. Add in bay leaf.

A collage of four images. In the first panel is an uncooked beef roast coated in flour in a white bowl. In the second panel, the beef roast is being seared in a pan. In the third panel is a pan of diced garlic and onions being caramelized. In the last panel is cream of mushroom, beef broth, and bay leaves in the pot of an instant pot.

Place the beef roast back into the pot. Close the pressure cooker with a lid and set to high pressure for 60 minutes.

When the timer beeps, gently release the pressure and remove the beef. Place in a large dish or bowl and shred with two forks.

Whisk the corn starch in two tablespoons of water and pour into the pot. Set the Instant pot to saute and simmer stirring frequently for 5 minutes until the sauce thickens.

A collage of four images. In the first image is a beef roast in an instant pot pot with gravy. In the second image, the beef is being shredded with a fork on a wooden cutting board. In the third panel is an instant pot pot of gravy. In the last panel is a bowl of pot roast covered in gravy.

To serve you can place the meat back into the pot and stir it into the gravy or you can pour gravy over the roast beef as you’d like.