![Instant Pot Rare Roast Beef [Deli Style]](https://staging.thisoldgal.com/wp-content/uploads/2018/01/instant-pot-roast-beef-1-150x150.jpg)
Instant Pot Rare Roast Beef with my fool proof method cooks in the Pressure Cooker to yield rare, tender and juicy, deli style slices for sandwiches. Naturally Low Carb, Keto, Whole 30, Slimming World, Weight Watchers, Paleo.
Instant Pot Rare Roast Beef [Deli Style]Yes, folks, it can be done in an Instant Pot, Ninja Foodi or Pressure Cooker.
Look how the Roast is pink, end to end!! This very Rare Roast Beef is perfect for sandwiches, salads and snacks. No need to ever buy pre-sliced Roast Beef from the Delicatessen ever again, right? Here’s what happened. Many people in my This Old Gal Facebook Group, have asked me to test out cooking a Roast Prime Rib in the Instant Pot, Ninja Foodi or Pressure Cooker.
Perfect Roast Prime Rib
I have a fool proof method on how to cook a Perfect Roast Prime Rib using the Oven. My method for cooking a Perfect Roast Prime Rib outside on the Grill is pretty fabulous too. So, I started thinking.
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Can Eye of Round be Cooked in an Instant Pot or Pressure Cooker?
- Yes it can! Not wanting to ruin my favorite cut of Beef ever, I decided to start out with an Eye of Round Roast, which is a cheaper cut and great when cut thin, for Roast Beef Sandwiches.
- Very Rare Roast Beef Sandwiches are my thing, but buying Roast Beef from the Deli, is rather pricey and I only like very Rare Roast Beef!
- Start with an Eye of Round, top or bottom. All the cuts work! The shape is nice and you get an even ‘doneness’ throughout.
For someone like me who only likes rare beef, this is perfect; I won’t eat well done meat. If you do like well done meat, the Eye of Round is also perfect, for the same reason.
Cast of Ingredients for Instant Pot Rare Roast Beef
Ingredients for Instant Pot Rare Roast Beef
- Eye of Round or Bottom Round
- Beef Broth
- Shaoxing Wine
- Kosher Salt – will help to break down proteins, which in turn will ensure a very juice piece of meat.
- My Olive Oil Seasoned Rub – see recipe card below
- Fresh Garlic
- Bay Leaf
- Three Crabs Fish Sauce or Red Boat Fish Sauce
Dry Red Wine or Shaoxing Wine – This Chinese cooking liquid is far superior to any “cooking wine.” Cooking wine is never recommended. Shaoxing seems to work in the same manner as dry red wine and gives just as delicious flavor profile. Plus, it is much less expensive.
Prepare the Eye of Round Rub
As the salted and wrapped prepared beef roast should sit in the refrigerator overnight, this is a great prep ahead recipe. It won’t taste salty after cooking; I promise. The salt is used to tenderize the roast.
Olive Oil Rub
- Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- Granulated Garlic
- Ground Mustard
- TOG House Seasoning
- Beef Base – optional
As always, these ingredients are just a suggestion and a flavor combo that I personally enjoy. Be creative and use whatever you normally like to use on a Roast. The purpose of this Recipe Post is to show you the very best method of cooking Instant Pot Rare Roast Beef deli style in your Instant Pot, Ninja Foodi or Pressure Cooker.
Whisk together the Olive Oil Rub.
Coat the Eye of Round with Oil and Seasoning
Once unwrapped, your tenderized piece of beef is ready for the Olive Oil Seasoned Rub.
I like a Black Pepper Crust, so if you like Black Pepper, add more to the Olive Oil Seasoned Rub.
I like to use a little scoop of the Beef Base rubbed on the meat prior to searing as a flavor enhancer. Check out my Pressure Cooker Salisbury Steak for the best flavor you have ever had!
Sear All Sides in a Hot Cooking Pot
Before Searing your Instant Pot Rare Roast Beef, make sure to fully heat your Instant Pot, Ninja Foodi or Ninja Foodi.
Start with the Fat Cap side into a very hot cooking pot.
It is important to not over sear your beef!
Give the Beef a Quick Second Sear on all Sides
For multicookers like the Instant Pot, Ninja Foodi or Pressure Cooker the Saute or Browning button is used for browning and searing. For stand along Pressure Cookers or the Power Pressure Cooker XL, which do not have a saute or browning button, a preset button can be used in the same manner.
OXO Stainless Steel Tongs are great to use as a second pair of hands, but I’ve been finding it easier to just use my hands as the beef is rather slippery.
It is important not to over sear or brown the meat. The recipe card below has the full instructions.
Add Liquid and Deglaze Cooking Pot
The liquid which is added to the cooking pot infuses wonderful flavor into the meat.
More Flavor Profiles and Infusions
- Try using Country Bob’s Marinade all over the meat. The meat can be marinated overnight and then prepared in the same manner. It is truly delicious and highly recommended.
- Montreal Steak Seasoning is killer to use on an Instant Pot Rare Roast Beef as well. Whichever flavor profile you choose, make sure to mix it with some Olive Oil for your custom Olive Oil Seasoned Rub. That being said, I hope you do try this recipe using my suggested ingredients. It really is fabulous.
Place the Eye of Round on a Trivet
Please note: the directions and ingredients to this recipe have changed a bit from the original, so some photos will not match up exactly. For instance, I used mostly White Wine, added whole Garlic Cloves and a Bay Leaf prior to placing the Trivet.
It is best to use a Stainless Steel Short Legged Trivet, so that the liquid in the bottom will easily come in contact with the Eye of Round, while cooking. If you do not have the one that came with your Instant Pot, Ninja Foodi or Ninja Foodi, I suggest this Stainless Steel Trivet Set.
The garlic is best infused into the meat from the cooking liquid, as opposed to on top.
If you have a second Instant Pot or Pressure Cooker, you might want to make a batch of my Instant Pot Potato Salad, to go along with this Instant Pot Rare Roast Beef.
115 is Perfect
The Instant Pot Rare Roast Beef cooks slow and low.
To Get the Best Temperature
- Once the meat is removed from the Instant Pot, Ninja Foodi or Ninja Foodi, it will continue to cook.
- Pressure Cooker Roast Beef should be removed when it is about 5-10 degrees less than your desired preference.
You can see in the photo that we love very rare meat. In the recipe card below, you will find options to rare, medium rare and rare options. Remember, the Instant Pot Rare Roast Beef will continue to cook, after it has been removed from the Instant Pot, Ninja Foodi or Ninja Foodi.
Before slicing the roast, cover it and let it rest for at least 15 minutes. The juices will redistribute throughout the Beef.
![Instant Pot Rare Roast Beef [Deli Style]](https://staging.thisoldgal.com/wp-content/uploads/2018/01/Pressure-Cooker-Roast-Beef-Instant-Pot-16.jpg "Instant Pot Roast Beef Sandwiches Image")
Instant Pot Rare Roast Beef [Deli Style]
Chef’s Choice Food Slicer 615A
Plus, since I make Homemade Hokkaido Sandwich Bread, every few weeks, we can use it to slice the bread too! In addition, for those of you who make my Instant Pot Yogurt Whey Dutch Oven Crusty Bread, the Chef’s Choice Food Slicer will slice your bread perfectly!
More Instant Pot Beef Recipes to Make:
- Instant Pot Beef Stroganoff
- Instant Pot Beef Stew with Root Vegetables
- Pressure Cooker French Dip Sandwiches
- Instant Pot Classic Pot Roast
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels 8 inch Classic Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Stainless Steel Tall/Short Trivet & Egg Cooker Set
- Chef’s Choice Food Slicer 615A
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Here is the handy printable recipe:
Ingredients
- 4 pounds Eye of Round Beef Roast (top or bottom round)
- 1 Tablespoon Kosher Salt
- 1/2 cup Shaoxing Wine or Dry Sherry
- 1/4 cup Fresh Water
- 1 teaspoon Better Than Bouillon Beef Base
- 1 Tablespoon Premium Fish Sauce optional
- 2 cloves Fresh Garlic
- 1 Bay Leaves
Rub
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Freshly Ground Black Pepper
- 2 teaspoons Garlic Powder
- 2 teaspoons TOG House Seasoning
- 2 teaspoons Dry/Ground Mustard Seed
Recommended Products
Instructions
- Coat the Eye of Round with Kosher Salt and seal in plastic wrap. Place in refrigerator for at least an hour or up to 24 hours.
- Whisk together Rub ingredients of your choice. Remove Beef from plastic wrap and massage into Beef.
- Select Saute/Browning on Instant Pot, and allow to fully heat.
- Place Beef into cooking pot fat cap side down and sear for 20 seconds. Turn and sear each side for NOT MORE THAN 5 seconds and remove Roast to a plate.
- Pour dry sherry or shaoxing wine into cooking pot and deglaze pot.
- Add beef base, fish sauce, water, garlic, cloves and Bay leaf. Mix together.
- Place short legged Trivet into cooking pot and place Roast on top.
- Lock on Lid and close Pressure Valve. Cook at Low Pressure (most machines default to high pressure) for 4 minutes.*
- When Beep sounds, wait 35 minutes (pot should remain on Keep Warm). Quickly remove lid and check temperature with digital thermometer.
- If roast is not at 115-120 degrees (rare), replace Lid and let set for another 8 minutes until desired temperature is reached.
- Remove Roast from cooking pot and place onto a plate. Cover with foil for at 15-20 minutes to allow the juices to redistribute, before slicing.
- For optimal results, place in refrigerator overnight before slicing. Slice paper thin and use for sandwiches.
Notes
Meat Doneness
- 115 degrees for rare
- 125 degrees for medium rare
- 130 degrees for medium
*Instant Pot LUX Models and Models without a Low Pressure Option
Set pressure cook time for 2 minutes High Pressure. All other instructions are the same.Alternative Recipe
- 1/2 cup Country Bob's Marinade
- 2-3 Tablespoons Kosher Salt
- 1/4 cup Shaoxing Wine
- 1/4 cup Water
- 2 cloves Garlic, smashed
For Sandwiches
- If you cut the Roast Beef right away, much of the juice will pour right out. Make sure to use a very good quality Chef's Knife that is very sharp. We sharpen our Henckels Knives with this J.A. Henckels International Fine Edge Pro 9-Inch Honing Steel.
- Serve it on my incredible soft and delicious Hokkaido Milk Sandwich Loaf or my Country Artisan Sourdough Bread, both of which are Sourdough and many people who feel they are Gluten Intolerant can digest without issue.
- If you have some Whey leftover from my Instant Pot Greek Yogurt Recipe, use it to make some Instant Pot Yogurt Whey Dutch Oven Crusty Bread. Toss in some Dried Rosemary and Sun Dried Tomatoes for a very flavorful Loaf of Bread. Hint, you can just use Fresh Water for that recipe too.
Nutrition
PIN this Pressure Cooker Roast Beef!
Can this be done with a turkey breast for Deli style lunch meat? I did the roast beef and it turned out perfect. Love saving all that money by not buying expensive deli meat. I’ve found how to cook a turkey breast but those seem to be for a family dinner not for thin slicing. The turkey I cook doesn’t stay together like deli sliced meat. Is there a technique for the IP?
There is a turkey recipe on the blog. I am thrilled that you enjoy the deli roast beef. Jill
I’m on of those people that can not stomach any pink in meat. It has to be well done. Can you give me an idea of how to cook this in an Instant Pot for well done?
Hi Heidi. I give alternate times in the recipe, but not for well done as it’s just not something I recommend. 🙂 Jill
I have a question. I purchased a small 2.1 lb eye of round to make a different IP recipe that called for slicing the beef 2” thick before cooking it in the instant pot. Before freezing my small roast, I cut it in half—unfortunately! I I longer want to try that recipe that will cook the meat very well done for shredding. Instead, I want to try your recipe for RARE roast beef. Do you think I can still do it , even though it it cut into 2 halves? And what time would you suggest since it’s just slightly over 2 lb?
Check the temperature of the meat after 20 minutes. Jill
I am new to the Instant Pot and am just learning how versatile it is. I made an eye of round yesterday for dinner and was ecstatic at the results — rare roast beef! My husband and grandson loved it. It was tasty and tender. Sadly, I do not have a meat slicer to shave the leftovers for sandwiches, but that may be a purchase in the near future. Thank you for this fool proof recipe!
I am so glad you enjoyed the recipe! Jill
This came out ever so perfect .
I made this tonight. Wow ! It was delicious. I only used Montreal steak spice and let it marinate for 1 hour . Boullon in the bottom of the instant pot .Garlic on top of the roast. I browned my roast on saute setting and then cooked on low pressure for 6 minutes. My roast was partially frozen. I took it out at 60 minutes @ 120′ and let it rest for 15-20 .
Amazing! I am thrilled. I actually tried this because I had just cleaned my oven yesterday and did not want to dirty it !! Thanks for a great recipe!
This turned out exactly like the photo! We had a steak and feta salad for dinner, and tomorrow my husband will have amazing roast beef sandwiches. This is a lean cut of meat and perfect for sandwiches. I cut it very thin on my meat slicer. The juice left behind was a little salty, but I think it would have flavored the meat wonderfully if I had tossed all of the sliced meat in it.
Glad you enjoy the roast beef. Packaging up the beef with a bit of the liquid, does add some nice flavor. Jill
Hi Kim, I have 1.5 lb eye round of beef. Your recipe calls for a 3-5 lb beef. Should I lower the cooking time? If so, by how much? Thanks!
Made this today. Had a 3lb roast. Let it sit for the full 80minutes. Came out absolutely perfect. Mel rare and super tender. Made some horseradish sauce and toasted buns for sandwiches. Thank you for another amazing recipe
This was so good! Very tender and tasty, and so easy to make! I used a 3# eye of the round, and followed the directions. Keep warm time of 60 minutes and it was PERFECT!
I prepared an eye of the round roast exactly per your directions (before revision) and it came out perfectly. A great way to have roast beef slices for sandwiches without the high prices at the deli. Next time I will be using some Montreal Steak seasoning as you suggest. Great recipe!
Thanks, Barb. I am glad you enjoyed this recipe. Jill
Hi Jill-Am looking forward to trying your beef recipe. But, because we cannot have any alcohol, can you suggest a substitute I can use in place of the wine?
Thanks.
Arlene
Great recipe and tis will be my third time doing it. First time was the day BEFORE your revision was posted and my roast was medium well after 80 minutes…edible but NOT what i was shooting for…2nd attempt was after the revision and i stuck the thermometer after 60 minutes and the temp was already 132º, so now THS time I’ll jump in after 50 minutes and see where I am. Trust me, I’m following directions to a T…so very grateful for ALL your recipes, and I’m thinking I may just have a HOT IP!
You posted so many fabulous sounding recipes. I’d love to try more of them. Thanks for your ingenious recipes.
Jill, I’m kind of heart broken. I love your recipes and especially this one! Unfortunately, I do not own an Instant Pot brand pressure cooker and I have no option on mine for low or high pressure. I think it’s always on high. Can you please tell me how I might be able to do this under those circumstances?
The rice setting is usually low pressure and may work.
On the power cooker XL the vegetable or soup setting is low pressure. I needed 6 min pressure for this recipe BTW
I’d still do just the four minutes and then if you want it cooked more, leave it on warm. This way the same color is from end to end, without a thick rim of brown. Jill
Made this last night and it came out perfect – better than the last oven roast I made. This is a keeper!
I bought eye of round roast by mistake, I wanted Chuck for pot roast. You recipe was easy, the meat came out rare the way we like it. I sliced it very thin as it was tough. My fear of cooking roast beef is now gone. Next time a better cut of beef and I’ll use the oven. Thank you, love your recipes
Turned out fantastic!
Thank you so much!
Yay, Jutta. So glad this was such a nice success for you. Jill
I’m so glad to see this and can’t wait to try! Question: Why fish sauce? Does the roast have an Asian flavor?It’s a little unexpected. Thanks!
No Asian flavor, just a bump of flavor. Jill
Hello. I am new to your site but I’m enjoying it already. Thank you for a clear detailed recipe, especially about how long to cook on “keep warm” per pound. I prepare eye of round quite often but never in PC…looking forward to trying this method. And I agree it you that it must be rare…120 is perfect.
Question: How do you slice your roast so thin? I have trouble with this and would enjoy any suggestions. I do have a wonderful meat carving knife that does a pretty good job, but have thought about purchasing a meat slicing machine. Also do you freeze a portion of your cooked beef, and if so, is it sliced or whole piece when you freeze it?
Thanks for your response.
I usually leave the leftover roast in the fridge til the next day and then slice it. The key is to have a very sharp knife. Also I have a cheap slicing machine. It has never worked well for anything. The good ones are pricey and probably not worth it.
I was wondering the same thing. My husband used an electric knife and it didn’t get thin enough and so was chewy. We need a good knife!
The electric slicer works best for us, as it gets the meat very thin. We usually slice the next day, after the juices have redistributed. Jill
Well I finally made your recipe today ( got put on hold due to circumstances beyond my control) and this is what happened. Followed your directions but it took almost about 50 minutes on keep warm to come to temp. I’m thinking because I’m at altitude, dry & cold that I should have increased PC time from 4 to 5 minutes. I will try it next time because I assure you this is how I will cook roast beef from now on. Also I did purchase the meat slicer awhile back mostly for jerkey…it’s a great tool for the kitchen.
I used Montreal smoke seasoning and also added some liquid smoke to the liquid in the pot. We love smoke taste in our beef.
Thank you again for developing this recipe.
PattiAnn
Hi PattiAnn. Thank you so much. I am so glad you enjoyed this recipe so much. I would be concerned with the adjustment in pressure cook time, however, as you want to make sure the roast does not cook more than it should. However, very high altitudes could make a difference. Using the keep warm longer works too, as you discovered. Enjoy your deli slices. Jill
I’ve read to increase cooking time 15% for high altitude.