This Instant Pot rump roast is an easy and delicious recipe for making 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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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.