Instant Pot Roast Beef Recipe (From Frozen)

Cooked from frozen, this instant pot roast beef from frozen cooks quickly and is still juicy and tender!

Want to use your Instant Pot to make roast beef, but haven’t planned ahead enough to thaw it? For that reason, I was skeptical to try it frozen too, after reading it would come out dry and wouldn’t taste as good. However, we had company over last minute and I didn’t have any other options. The instant pot roast beef from frozen recipe turned out juicy and, consequently, fell right apart on the cutting board, making slicing it a cinch.

The key to keeping it juicy? Luckily, I decided not to skip a step I so often skipped with my crock pot… browning the roast beef first! Even Livvy ate it, and she is notoriously picky when it comes to meat.

I chose to serve the instant pot roast beef from frozen with purple cabbage (it’s the kind that comes in a jar, pickled and oh so good) and over egg noodles. This is how my mother-in-law makes hers and I feel in love with it the first time. In fact, this whole recipe is inspired by her roast beef!

Important notes:

So, I read on another blog that it makes a big difference to use whole baby potatoes with the skin on than to chop regular potatoes, as they get mushy by the time the roast beef is done. Now, I  can’t attest to chopped potatoes, but I can say the baby potatoes were done perfectly, as were the baby carrots!

Also, you can easily add salt, pepper or any other seasonings. Although, I didn’t, and it was still very flavorful. Some people choose to use a packet of onion soup mix or broth instead of gravy. I may try the onion soup mix next, since I’ve had that one come out well in the crock pot.

Ingredients:

  • 2-3 lbs rump roast
  • 2 tbsp olive oil (for browning)
  • 1 lb baby potatoes
  • 1 bag baby carrots
  • 2-3 stalks celery, chopped (optional)
  • 1 white onion (I used frozen, 1 cup chopped onions instead)
  • 2 packages of brown gravy mix (I used McCormick)
  • 2 cups water

Directions:

  1. Add 2 tbsp olive oil to the instant pot and place the frozen roast in the pot. Set the Instant Pot to the Saute setting and then wait for the oil to heat up.
  2. Brown the roast for a few minutes on each side and turn off the Instant Pot.
  3. Mix the water and gravy packets and then add the mixture to the Instant Pot.
  4. Add the potatoes, carrots, celery, and onions to the Instant Pot. Also, make sure they are spread evenly around the roast.
  5. Close the lid and set the pressure valve to seal. Then, choose the manual setting and set it for 60-80 minutes on the HIGH setting. (You can adjust the time based on the size of your roast. Anywhere from 60-80 minutes should work. Mine was on the smaller side and hence 60 min was perfect.
  6. Allow the pressure to release naturally for at least 10 minutes then do a quick release if you want.
  7. Serve.

Optional Sides:

  • 1 package egg noodles
  • 1 jar purple cabbage

4.0 from 1 reviews
Instant Pot Roast Beef Recipe (From Frozen)
Author: 
Recipe type: Instant Pot
Prep time: 
Cook time: 
Total time: 
 
This Instant Pot roast beef can be cooked from frozen while still retaining it's flavor and juiciness!
Ingredients
  • 2-3 lbs rump roast
  • 2 tbsp olive oil (for browning)
  • 1 lb baby potatoes
  • 1 bag baby carrots
  • 2-3 stalks celery, chopped (optional)
  • 1 white onion (I used frozen, 1 cup chopped onions instead)
  • 2 packages of brown gravy mix (I used McCormick)
  • 2 cups water
Instructions
  1. Directions:
  2. Add 2 tbsp olive oil to the instant pot and place the frozen roast in the pot. Set the Instant Pot to the Saute setting and wait for the oil to heat up.
  3. Brown the roast for a few minutes on each side and turn off the Instant Pot.
  4. Mix the water and gravy packets and add the mixture to the Instant Pot.
  5. Add the potatoes, carrots, celery, and onions to the Instant Pot. Make sure they are spread evenly around the roast.
  6. Close the lid and set the pressure valve to seal. Choose the manual setting and set it for 60-80 minutes on the HIGH setting. (You can adjust the time based on the size of your roast. Anywhere from 60-80 minutes should work. Mine was on the smaller side and 60 min was perfect.
  7. Allow the pressure to release naturally for at least 10 minutes then do a quick release if you want.
  8. Serve.
Notes
I served this over egg noodles and with purple cabbage on the side.

 

In conclusion, this is such an easy Instant Pot roast beef recipe and it tastes even better than it does in the slow cooker, in my opinion. I’d love to hear your feedback and see photos. So, what sides do you usually serve your roast beef with? How did yours end up turning out?
This Instant Post roast beef from frozen is a great go-to on a weeknight and ready to eat in less than an hour (while still being juicy and tender)!

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Comments

  1. This looks delicious! I don’t have an instapot but my mom always raves about hers.

  2. This looks and sounds delicious! It reminds me that I need to start using my crock pot more often.

  3. What a nice hearty meal! I’ll have to save your recipe, it would be good for entertaining a bunch of people. I like how many things you used in this meal.

  4. This looks amazing! I have an Instapot I have yet to try out, I will definitely give this a go!

  5. This looks delicious. I keep telling my husband we need to buy an instant pot.

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