This Instant Pot rump roast is an easy and delicious recipe for a perfectly cooked beef roast in your pressure cooker. Toss in some veggies to make a heartier meal, or slice and serve your roast with your favorite side dishes. With only four ingredients and minimal effort, you can have a tender and juicy roast on the table in no time!
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If you're looking for an easy, delicious way to make a roast that will have your family asking for seconds, then the Instant Pot is the perfect solution. With the right pot roast seasoning and a few simple ingredients, you'll have a juicy roast beef dinner in no time.
The roast is quickly seared and then cooked in the Instant Pot, so you never even have to get out a pan. That means you have plenty of time to relax or make your favorite side dishes as dinner cooks itself!
🥘 Ingredients
You only need a few simple ingredients to make a fall-apart-tender rump roast in your Instant Pot. My pot roast seasoning is super easy to make from scratch, so I highly recommend it for the best flavor!
- Beef Tallow - 1 tablespoon of beef tallow (or coconut oil or extra virgin olive oil) for searing the roast.
- Rump Roast - A 2.5-3 pound rump roast. If desired, leave the fat on for flavor and trim it off after cooking.
- Beef Broth - 2 cups of beef broth or stock.
- Pot Roast Seasoning - 2 tablespoons of my pot roast seasoning, or you can use your preferred roast seasoning.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Instant Pot Rump Roast
For the most part, you can sit back and let your Instant Pot do all the work. Grab your Instant Pot or pressure cooker, measuring utensils, and some tongs to get started.
A 3-pound roast will serve 6-8 people, maybe even more if you have some hearty side dishes.
- Set to saute. Add 1 tablespoon of beef tallow (or coconut oil or EVOO) to your Instant Pot and set it to saute.
- Dry and season. While the Instant Pot heats up, pat your 2.5 to 3-pound rump roast dry with paper towels and season it liberally on all sides with 2 tablespoons of pot roast seasoning.
- Sear. Once your Instant Pot is hot, add the roast. Use kitchen tongs and sear on all sides for 2-3 minutes (end pieces too)!
- Cook. Place the trivet in your Instant Pot and pour 2 cups of beef broth into the Instant Pot and set it to pressure cook on high for 80 minutes with an NPR (natural pressure release) of 15 minutes. Close the lid and seal the steam vent then let it cook.
- Rest and serve. Once the NPR is complete, carefully open your Instant Pot and transfer the roast to a cutting board or plate. Cover it loosely with foil and let rest for 5 minutes before slicing or serving.
Try pairing your rump roast with some oven-baked potatoes, or you could even try some creamy colcannon. Candied carrots are always a family favorite, too. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- I found my roast was tender, juicy, and sliced easily when cooked for 80 minutes. For a more shreddable consistency, cook for 10 minutes longer (90 minutes total) on high pressure.
- If desired, you can quickly cook some chopped carrots, potato, celery, and onion to serve with your roast. Remove the roast, then add the chopped veggies to the Instant Pot and cook for 5 minutes on the manual high setting. Then, natural pressure release and remove the veggies with a slotted spoon to serve.
- This rump roast is excellent with gravy! Try my quick and easy pot roast gravy recipe here.
🥡 Storing & Reheating
Let the roast cool, place leftovers in an airtight container, and refrigerate for up to 4 days.
You can also wrap it in plastic wrap, then put it in a heavy-duty freezer bag, squeeze out the air, and freeze it for up to 4 months.
Reheating
Defrost the frozen leftovers in the fridge overnight before reheating. You can reheat the roast in your Instant Pot on high pressure for 5 minutes or in the oven. To reheat in the oven, wrap it in foil with a splash of broth and bake at 300°F (150°C) for 15-20 minutes or until warmed through.
❓ Recipe FAQs
I find on high pressure for 80 minutes (with a 15-minute pressure release) makes for a wonderfully tender and succulent 3-pound rump roast. If I plan to shred the meat, I'll let it cook for 10 minutes longer.
A rump roast is a lean cut of meat, so it is most tender when cooked for a long period of time. It should be cooked to a minimum internal temperature of 145°F (63°C), though for shredding, an internal temperature of 190°F (88°C).
Absolutely! Rump roast freezes well, like most beef. Wrap it tightly in plastic, then foil (or place it in a freezer bag), and freeze for up to 3 months.
😋 More Instant Pot Recipes
- Instant Pot Minestrone - An easy way to make this classic Italian vegetable and pasta soup.
- Instant Pot Long Grain White Rice - Learn to make perfectly soft and fluffy white rice in your Instant Pot!
- Instant Pot Mac and Cheese - Rich, creamy, and wonderfully cheesy mac and cheese you can make in your pressure cooker.
- Instant Pot Jumbalaya - You'll want to whip up this classic Cajun one-pot meal every week once you see how easy it is!
- Instant Pot Collard Greens - The easiest and most delicious way to make this signature savory Southern side dish.
- Instant Pot Shredded Chicken - A versatile recipe for shredded chicken that can be used in sandwiches, salads, dips, and so much more.
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📖 Recipe Card
Instant Pot Rump Roast
Ingredients
- 1 tablespoon beef tallow (or coconut oil, or extra virgin olive oil)
- 2.5-3 lb rump roast
- 2 cups beef broth
- 2 tablespoon pot roast seasoning
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add 1 tablespoon of beef tallow (or coconut oil or EVOO) to your Instant Pot and set it to saute.
- While the Instant Pot heats up, pat your rump roast dry with paper towels and season it liberally on all sides with the pot roast seasoning.
- Once your Instant Pot is hot, add the roast. Use kitchen tongs and sear for 2-3 minutes on all sides (end pieces too)!
- Place the trivet in your Instant Pot and pour 2 cups of beef broth into the Instant Pot and set it to pressure cook on high for 80 minutes with an NPR (natural pressure release) of 15 minutes. Close the lid and seal the steam vent then let it cook.
- Once the NPR is complete, carefully open your Instant Pot and transfer the roast to a cutting board or plate. Cover it loosely with foil and let rest for 5 minutes before slicing or serving.
Notes
- I found my roast was tender, juicy, and sliced easily when cooked for 80 minutes. For a more shreddable consistency, cook for 10 minutes longer (90 minutes total) on high pressure.
- If desired, you can quickly cook chopped carrots, potato, celery, and onion to serve with your roast. Remove the roast, add the chopped veggies to the Instant Pot, and cook for 4-5 minutes on the manual high setting. Then, natural pressure release and remove the veggies with a slotted spoon to serve.
- This rump roast is excellent with gravy! Try my quick and easy pot roast gravy recipe here.
- To store: Let the roast cool, place leftovers in an airtight container, and refrigerate for up to 4 days. You can also put it in a heavy-duty freezer bag, squeeze out the air, and freeze it for up to 4 months.
- To reheat: Defrost frozen roast in the fridge overnight before reheating. You can reheat the roast in your Instant Pot on high pressure for 5 minutes or in the oven. To reheat in the oven, wrap it in foil with a splash of broth and bake at 300°F (150°C) for 15-20 minutes or until warmed through.
Anonymous says
Finally, a recipe without cruddy ingredients 🙂 well done!
Tried them all says
This is the one! So easy and a great tender roast. I couldn’t find my recipe because I forgot to save it. Found it! Printed it this time. I’ve shared this recipe several times. I have lots of roast recipes but none compare to this one. Spices perfect. Gravy perfect.
Doreen Trombley says
It turned out perfectly! It was sooooo delicious!
Samantha B says
The juiciest and fastest pot roast I've ever made, yay!