![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!
success! add a little bbq sauce on top of this moist roast is super tasty!
Awesome, so glad you had a nice success. Jill
First time using the low pressure setting – came out great!
Wonderful, AV. Jill
My roast came out perfect!!! Do you have a recipe for a prime rib roast bone in for the instant pot??
Thank you!!
I am glad you enjoyed this recipe. For a prime rib, you can follow the very same method. I would just use salt, pepper and garlic though. Jill
Hi the recipe is for a 4 pound eye of round but the notes say the cooking time is for 3 pounds?
Want to clarify…pressure cook on LOW (not high) for only 4 min?
I followed her instructions (I made my own rub) and it came out perfect!!
I did an eye round and it was frigging amazing 🙂 It was so good I thought I’d do it again but pulled a chuck roast out instead 🙁 Can i do this with chuck roast and still get to same rare tender yummy out of it?
No, chuck roast takes much longer to cook. Jill
If I’m understanding the recipe correctly, there is only 3/4 cup of liquid. I thought you need at least 1 cup or more liquid for the IP to come to pressure.
The flavor on this recipe is amazing. Unfortunately I had trouble getting the meat to the right temp internally and in the end it was well done! I followed your instructions to the letter, until after #7 because the meat was only 84 degrees internally! Your instruction was that If Roast is not at 115-120 degrees (rare), replace Lid and let set for another 8 minutes. I did that and the temperature did not change much at all.
So, I added 8 minutes cooking time again and then the meat was up to 102, I waited 35 min again, but still no dice….so I added another 8 min cook time and I think that is where I really went wrong because then it was well done! We ended up eating dinner at 8:30 at night because of the 35 min waits and extra cook time! LOL I will have to try this recipe again because the flavor was amazing, so i can only imagine at a rare temp, the way we prefer our meat, it will blow me away! Looking forward to trying this again next week.. I found instructions after #7 were a little hard to follow for me. I was thinking to maybe take the meat out of the fridge 45 minutes prior to cooking, so it isn’t ice cold right out of the fridge? If you have any tips for me, please let me know- Thanks!
You should not have cooked the meat again. The recipe says to just let it sit on warm. That is why it was over cooked. Jill
The first paragraph says he did put it back in to sit for another 8 minutes but the temperature didn’t go up.
What next step would you suggest when this happens? I would really like to try this recipe with a medium-rare results, but would like to be prepared with any troubleshooting suggestions you might have…
You just leave it in the pot while on warm do not cook again.8 minute s on warm then check not pressure cook. Hope that helps
I had the same issue. I cooked it the 4 minutes, let rest 35 minutes (3 lb eye of round). Temp was barely over 100. Cooked again the 8 minutes, temp had barely moved. So I quit with this method and put my new air fryer lid on the Instant Pot and roasted it at 375 for about 6 minutes. Came out great then!
Hi Karen. Please review the recipe card at the bottom and I hope you will try again. Check to make sure the Keep Warm button is on. I make this weekly without issue. Jill
I had a similar issue making this tonight, 3.5 lb roast, and the internal temp was only about 83 deg after 4 min low pressure + 37 min “keep warm”. Ended up putting it along with the liquid into a covered baking dish and popping it in the oven for a bit to get it up to temp… Not sure why it was so far off.
The instructions give all the details and explains what to do if the roast it too rare. Pressure cooking it more will make it well done. If you follow the directions, you will be fine. The majority of the reviewers here did follow properly and ended up with a perfect roast. Jill
I’m wondering if you are at high altitude like me – I had this very problem. After pressure cooking, and letting sit on warm for 40 minutes, internal temp was only at 90 degrees. I have found with other recipes that they typically need more time because of the altitude difference.
Fish sauce is listed in the ingredients, but the steps don’t say when to use it?
Step 5
Great recipe. First time I ha e been able to make a roast to come out perfect.
Thank you, so good to hear. Jill
Hmmmm I followed the directions precisely… Had a 2.89 pound Angus round roast… And has been in for almost 50 minutes and it is not even 90° yet
Sounds like you missed a step as it should have been done in about 45 minutes. Jill
I am planning on trying this recipe with au jus sauce as the base. How many cups would you suggest for a 3 lb. roast?
First, thank you for this excellent recipe. Never knew how to get something so good out of an eye of round. Next, something to share: While I use both Shaoxing wine and fish sauce regularly (heck, fish sauce in just about everything for that umami boost), a while back I was out of any type of stock and rather water, used a four dollar bottle of Dry Vermouth from Trader Joe’s. The spice profile of the vermouth combined with everything I was cooking was delightful. I’ve since used both the dry and the sweet as the occasion called in many dishes and I recommend you, Jill, and any of your readers giving it a try to see if it works for you. It combined nicely here. Thanks again. Great site.
Thank you so much, Eric. Jill
Will this work if the roast is frozen or do you have to thaw the beef first?
The ingredients call for a 4 lb roast but in the notes you refer to a 3 lb roast with an extra 10 minutes per 1/2 lb. Therefore, is the keep warm time in the directions for the 3 lb. or the 4 lb.? Also if, for the 4 lb., would you subtract 20 minutes if you were cooking a 3 lb.?
The time really varies on the thickness of the roast, more so than the weight, so please check the time after 30 minutes and then go from there .Jill
Truly amazing. I cooked mine medium rare, but this had incredible flavor. Used Sherry and fish sauce. Used Canadian steak seasoning in place of TOG. After I chilled it in the frig, I sliced it with my Waring food slicer to get really thin.
My local market never has eye roasts as large as 4 lbs. How should I adjust cooking time for a smaller roast? I do the “blast-and-rest” method in the oven to get that great rare-ness, and I don’t want to overcook in the IP. Thanks for your help.
How would this be for prime rib roast?
Hi! I made this tonight using s 3.44 lb. sirloin tip roast (I had already purchased prior to finding your recipe) and it came out fantastic! Followed all of your directions, and was so pleased at how good a roast could be using an Instant Pot. Thank you very much for the great detailed instructions — so helpful for an IP newbie. ?
All I can say is “WOW”!!!! This is a fantastic recipe & the end result is delicious. Thank you for posting it. This was my first time making it using a pressure cooker and it came out great. Once I understood all the details of the recipe, it all made sense and worked flawlessly. This will become a staple recipe when only a great roast beef will do. Thanks again.
Thank you, Dale. I am so glad you enjoyed this recipe. Jill