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image of instant pot red wine beef roast plated

Instant Pot Red Wine Beef Roast

Instant Pot Red Wine Beef Roast is made with beef, tenderized and seasoned in the pressure cooker. Simple and comforting, this dish is a show stopper dinner!
Course Main Course
Cuisine American
Keyword Instant Pot Red Wine Beef Roast
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 servings
Calories 794kcal
Author Catalina Castravet


  • 3- pound beef roast Eye of Round or Top Sirloin
  • 3 tablespoons olive oil
  • Kosher salt and ground black pepper
  • 8 medium-small red potatoes cut in half
  • 2 cups carrots cut into rounds
  • 4 cloves garlic minced
  • 2 onions quartered
  • 4 bay leaves
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ tablespoon dried rosemary
  • ½ tablespoon dried thyme
  • ½ tablespoon kosher salt
  • ½ tablespoon ground black pepper
  • 2 cups red wine or use beef broth
  • 2 cups beef broth
  • 5 sprigs fresh thyme


  • Fresh thyme
  • ¼ cup fresh parsley chopped


  • Season the meat with salt and pepper.
  • Using the Sauté function of the IP, once it reads Hot, add the oil and sear the meat until well browned.
  • Add the rest of the ingredients, then, close and lock the lid, seal the valve.
  • For under 3 inches thick beef: Pressure Cook at High Pressure for 15 minutes + 25 minutes Natural Release.
  • For over 3 inches thick beef: Pressure Cook at High Pressure for 20 minutes + 30 minutes Natural Release
  • Open the lid, then measure the temperature of the roast in the thickest part, aim for 120°F. If the temperature is too low, then close the lid. Use the "Keep Warm" mode to continue to slow cook the beef for about 10 minutes.
  • Next, do a natural pressure release for 10 minutes and vent.
  • Remove the roast and the veggies and arrange them on a platter. Slice the meat, serve with the vegetables.
  • Discard bay leaves and thyme.

Beef Roast Gravy:

  • Mix 2 tablespoons of cornstarch with 1/2 cup of water until dissolved.
  • Select Saute.
  • Add the slurry into the broth to thicken it into a gravy. Season with salt and pepper to taste.


Calories: 794kcal | Carbohydrates: 58g | Protein: 51g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1152mg | Potassium: 2428mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7440IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 8mg