This Instant Pot Italian Beef Roast recipe has become a favorite because of how easy it is! Just dump it and go, my 5 favorite words in the English language (just kidding, but in the kitchen, for sure!).
When in doubt, pull out your Instant Pot! More like, when you forget to throw everything in the slow cooker in the morning, pull out your instant pot and have the same dinner ready in a few minutes vs a few hours. Yes, please!
We consider everything in this recipe one of our “pantry staples.” I typically buy all of these ingredients during my regular shopping trips just to have on hand.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
What is an Instant Pot?
Haven’t jumped on the Instant Pot bandwagon yet? Well, you may want to consider it just for this recipe alone!
Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.
Sounds a little too good to be true, but we promise it’s worth every penny! I haven’t used my slow cooker in weeks, which is saying a lot for this 3-4 times a week slow cooking girl!
Check out the reviews on the Instant Pot on Amazon and join the 1000’s of people who LOVE it! You can read about it HERE.
We have the perfect instant pot recipe for you – Be sure to try our easy Instant Pot Minestrone Soup. A delicious dinner in under 30 minutes.
How to Make the perfect Italian Beef Roast in your instant pot:
- Season your roast with desired flavor. We’re using a mix of Italian dressing, gravy mix, and ranch dressing mix to give this roast the ultimate flavor! We’ll also use some salt and pepper.
- Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the “saute” feature. Saute your roast on all sides for 2-3 minutes on each side, or until browned.
- Pour in 1 cup of beef broth and set Instant Pot to HIGH pressure. Set your knob to sealing and the timer to 60 minutes.
- Let your roast come to pressure and cook for 60 minutes. Then do a natural release for 10 minutes, followed by a quick release.
- Remove your roast and slice or shred with forks or these Meat Shredder Claws.
How to turn this into a freezer meal:
Place roast, dry onion soup mix, brown gravy mix, Italian dressing mix, and salt and pepper into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1 1/2 cups of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
Related Recipe: Try our Instant Pot Mississippi Chicken Sandwiches for an easy week night dinner!
More Instant Pot Recipes on Six Sisters’ Stuff:
Looking for more delicious instant pot recipes to try? Here are a few of our favorites!
- The BEST Instant Pot Chili
- Instant Pot Chicken Noodle Soup
- Instant Pot Easy Sesame Chicken
- Instant Pot Mississippi Pot Roast
Instant Pot Italian Beef Roast Recipe
Ingredients
- 2 Tablespoons olive oil
- 3 pounds beef chuck roast
- salt and pepper, to taste
- 1 ounce dry onion soup mix, 1 packet
- 1 ounce brown gravy mix, 1 packet
- 1 ounce Italian dressing mix
- 1½ cups beef broth
Equipment
Instructions
- Season roast with salt and pepper on all sides.
- Pour 1-2 Tablespoons of olive oil in the bottom of your Instant Pot and turn on the "saute" feature. Saute your roast on all sides for 2-3 minutes on each side, or until browned.
- In a bowl, mix together all three packets and 1 cup of beef broth.
- Pour broth mixture into your Instant Pot over your roast and seal the lid. Set pot to HIGH pressure. Set your knob to sealing and the timer to 60 minutes.
- Let your roast come to pressure and cook for 60 minutes. Then do a natural release for 10 minutes, followed by a quick release.
- Remove your roast and slice or shred with forks.
Notes
- If you have a lot of fat on the outside you could trim it off. Ours didn’t have a lot. You can really use any cut of roast beef. We will often buy what is on sale.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.This post was included in our 5 of the BEST Beef Recipes video – for more inexpensive and delicious recipes like this one, click here to check it out!
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I made this using the ranch, low sodium brown gravy and Italian packets and it was really good. Next time I will do the natural release. I didn’t have beef broth so I used 2 cups of water. I also browned it in olive oil on both sides first. Family loved it!
Made this for dinner tonight. So easy, and the most tasty, flavorful roast I’ve ever made. We’ll have this again and again.
Would this work as a freezer meal?
The written recipe doesn’t match the video recipe. Which one is best?
We usually post a video that is a different recipe so you have lots of options to choose from. They are both amazing!
Do you typically trim the fat from your roast before you make it! The picture doesn’t show much fat on the meat
It you have a lot of fat on the outside you could trim it off. Ours didn’t have a lot. You can really use any cut of roast beef. We will often buy what is on sale.
Do you cook the carrots at the same time? Or were those cooked separately?
We cooked them separately. The cooking time for the roast would be too long for the carrots. But you could do the veggies right after, they go pretty fast.
How long did you cook the carrots for? Sorry, I’m brand new to instant pot and am a horrible cook, I’m almost going blind, haha.
Hi Candy. Here is a link for simple instant pot carrots. https://pipingpotcurry.com/steamed-carrots-instant-pot/
Can you do this recipe with frozen meat?
Yes and no, I cooked it once frozen it wasn’t the same. You can mix it freeze it together and thaw it the night before.
I don’t have time to thaw the roast so do I have to add time to the cooking process or leave it the same?
Cook for 90 minutes if roast is frozen.
Hmm it looks like your blog ate my first comment (it was extremely long) so I guess I’ll just sum it up what I had written and say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to the whole thing. Do you have any tips for newbie blog writers? I’d genuinely appreciate it.
We have some blog posts just for you-
https://www.sixsistersstuff.com/how-to-start-a-blog/
https://www.sixsistersstuff.com/beginners-guide-to-starting-a-blog-20-of-our-best-tips/
https://www.sixsistersstuff.com/7-reasons-why-i-should-start-a-blog/
i could only use your recipe as a guide because i could not get most of the ingredients in australia
Can I convert this into a crockpot recipe?
Yes, this should be an easy recipe to cook all day in your slow cooker – low and slow and it would be delicious!
I froze with the dry seasoning only and added the broth when I stuck it in the slow cooker. Absolutely delicious. I added veggies too. Next time I’m adding carrots, celery, and potatoes.
I quartered smaller yellow and red potatoes and placed on top. The roast was wonderful but the potatoes were truly the best I’ve ever had. So flavorful!
If I wanted to cook carrots, potatoes, and celery afterwards, what time would I use??
Add them after your roast has cooked. You can cook them for about 3 minutes and they’ll turn out perfect.