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best instant pot beef

Instant Pot Beef Roast With Chimichurri Sauce

Steven Pennington
How to make the moistest instant pot beef roast ever, plus a herbaceous chimichurri sauce.
5 from 1 vote
Prep Time 12 mins
Cook Time 45 mins
Natural Release 15 mins
Total Time 1 hr 12 mins
Course Main Course
Cuisine American
Servings 5 people
Calories 482 kcal

Suggested Equipment

Instant Pot
Blender

Ingredients
  

  • 2 pound Chuck Roast / source USDA Prime beef
  • 2 Carrots / sliced into coins
  • 1 large Onion / medium dice
  • 2 stalks Celery / cut down the stock/coins
  • 1 medium Poblano Pepper / sliced
  • 1 cup Red Wine (Cabernet Sauvignon) / what you like to drink)
  • 2 Tablespoon Tomato Paste / add more if you like, will deepen the flavor
  • 2 leaves Bay Leaf
  • 2 Tablespoon Sea Salt / use enough to season meat on all sides
  • ½ teaspoon Black Pepper / to taste
  • cup Soy Sauce / use more if you like
  • teaspoon Cayenne Pepper / optional

Chimichurri Sauce

  • 1 bunch Cilantro / with stems
  • 1 bunch Parsley / with stems
  • 2 Tablespoon Garlic / minced
  • ¼ cup Red Wine Vinegar / or to taste
  • 1 ½ Tablespoon Pine Nuts / toasted
  • 3 T Olive Oil / might need more
  • 1 Tablespoon Oregano / dried herb
  • 2 teaspoon Salt / or to taste
  • 1 teaspoon Black Pepper / or to taste

Instructions
 

2 Methods - High-Pressure & Low-Pressure

  • We will cover two ways of using the Instant Pot to make the best moist beef an Instant Pot could dream up.;
    1) High Pressure Method
    2) Slow Cooker Method - Instant Pot has a slow cooker feature.

Beef Preparation

  • Season the beef with sea salt or kosher salt. Rub the salt into the meat. Allow sitting at room temperature for 10 minutes. The ingredient list states to use 2 Tablespoons, use enough to cover the entire piece of beef. Only use what you need.
  • First, turn ON the Instant Pot using the Sauté setting.
    The Instant Pot has multiple temperature settings.
    Make sure your on the high heat setting / (temperature - labeled as "MORE").
    - Be patient and allow the Instant Pot to get hot.
    Once hot, sear off the beef on all sides. Take your time and develop a nicely browned exterior.
    instant pot cooking timer settings for chicken tortilla soup
  • Once seared on all sides change the temperature to "Normal".
    Add in 2 chopped carrots, 1 chopped onion, 1 chopped poblano, 2 stalks of celery, and sauté them for a few minutes. Look for the vegetable to release some of the natural waters and take on a little bit of color.
  • Next, add in 1 cup of red wine. Cook the wine with the vegetables until the alcohol has cooked off. Around 2 minutes.
  • Then add in 2 Tablespoons of tomato paste. This will add a deep level of flavor to the recipe.
    - I would not skip this step.
    Cook the tomato paste with the vegetable for around a minute. Looking for the tomato paste to incorporate into the vegetables. 
  • Add in the 2 bay leaves, pinch of salt and pepper, soy sauce. Optional: add cayenne pepper.
    Then add the beef back into the Instant Pot on top of the vegetables.
  • Liquid levels differ from each method. Higher liquid for the slow cooker, lower liquid for high pressure method. Answered below...

Instant Pot Settings - High Pressure

  • Continuing from the last instruction above
    Add either, water, chicken, beef, vegetable stock/broth to Instant Pot. Add enough to cover all the vegetables and the bottom ⅓ of the beef roast.
    Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the underside of the lid. Once the lid is secured make sure the release valve is set to sealing/closed.
  • Next press the "Meat/Stew" button - Make sure the temperature is set to "Normal"- The middle option on Instant Pots. 
    The Cooking Times
    2 Pounds - Timer = 45 minutes - followed by 15 minutes natural release
    3 Pounds - Timer = 60 minutes- followed by 15 minutes natural release

Instant Pot Settings - Slow Cooker

  • Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the lid. Once the lid is secured make sure the release valve is set to sealing/closed.
  • Next press the "slow cook" button - Make sure the pressure is set to normal - The middle option on Instant Pots.
    The Cooking Times
    2 Pounds - Timer = 4 to 5 hours - once the timer is up allow 10 minutes before pressure release
    3 Pounds - Timer = 5 to 6 hours - once the timer is up allow 10 minutes before pressure release

How To Make Chimichurri Sauce

  • Using a blender or food processor - add the cilantro and parsley and pulse a few times to get things started.
  • Then add in the red wine vinegar, garlic. Pulse a few times.
  • Then start adding in the olive oil. Be careful to not use too much. Start small and see if you like the consistency. You can always add more, but taking away is not so easy. 
  • TSA: Taste - Season - Adjust
    Add your salt and pepper

Notes

Natural Release / Natural Pressure Release
- When the timer goes off, do nothing further.
- The exhaust valve will be set on "Sealing".
- The pressure will calm down on its own. The pressure pin will fall back into the lid and will be safe to open at that point.
safely opening the instant pot
Quick Release / Quick Pressure Release
- The process of moving the exhaust valve from "Sealing" over to "Venting". --- Take note, hot steam will be forced out of the valve. I use a long tool like a knife to move the valve.
- The steam will calm down and the valve pin will drop back into the lid.
Moving the release valve to the setting sealing on the instant pot lid to sealing.

Nutrition

Serving: 7ozCalories: 482kcalCarbohydrates: 13gProtein: 28.7gFat: 28.1gSaturated Fat: 8.4gPolyunsaturated Fat: 5.6gMonounsaturated Fat: 6.4gCholesterol: 135mgSodium: 574mgPotassium: 345mgFiber: 4gSugar: 5gVitamin A: 671IUVitamin C: 37mgCalcium: 108mgIron: 6mg
Keyword Chimichurri Sauce, Instant Pot Beef Roast, Moist Instant Pot Beef
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