Instant Pot 4-Minute Beef (2024)

Recipe updated with how to make this delicious meal on plan for Slimming World readers – less than 1 Syn per serving :O

Roast beef is a magnificent feast of a meal. It always seems very special, mostly because I cook it only when at my parents as it hardly seemed worth the effort and expense for just the two of us.

When Hungry Hubby and I needed a beef fix, I cook one large ribeye steak and cut into thin rags to share between us.

Well, I did do. Before I discovered this incredible piece of culinary magic that is my Instant Pot 4-Minute Beef!

This is such a splendid way to cook a joint of beef, I can’t imagine I will ever go back to attempting to get it right in the oven.

Thanks to the magic marinade which helps to break down this relatively tough and certainly very lean cut of beef (topside in the UK, round in the US) before it even hits the heat for a brief sear and an even briefer pressure cook, you are practically guaranteed a succulent and tender piece of beef to preside over your Sunday lunch table.

What you can’t see clearly as it’s an unappetising colour, is the gravy that you make with the juices from the beef and the flavourings you add into the marinade.

My secret ingredient in a good gravy is to purée the onions that you use to sit the meat on as it cooks. It gives a silky unctuousness and helps thicken it up without the need for much cornflour. I love my Bamix as it’s super powerful and easy to clean after puréeing my onions:

If there are just two of you eating, I still encourage you to use the same amount of topside and even make the full amount of gravy – the beef is divine sliced cold into sandwiches or salads and the gravy can be frozen. That is if you aren’t married to a gravy guzzling monster 😉

A couple of serving suggestions for those of you like Hungry Hubby who isn’t a big fan of Yorkshire puddings (I know, don’t start…) – try my method for perfect roast potatoes, maple glazed carrots and parsnips, plus a big bowl of buttered marrowfat peas. A jar of mustard on the side won’t go amiss either:

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Like this post? Then why not try these related recipes:

1. Penny Edwards28th October 2017 at 12:24 pm

   Do you include the onions and olive oil in the marinade? Or is the oil for searing the beef after it’s been marinaded and the onions used as a trivet?

   • Just Jo28th October 2017 at 1:23 pm

     Hi Penny. You shouldn’t need any extra oil – that from the marinade should be just enough (but you can trickle in a little marinade if it’s catching or sticking). And yes, you use the onions as a trivet x

     • Penny Edwards28th October 2017 at 6:40 pm

       But do you put the onions in the marinade at the beginning.

       • Just Jo28th October 2017 at 7:11 pm

         Yes, they go in with all the marinade ingredients and the beef x

2. Jennifer Kelly8th February 2018 at 6:56 pm

   Do you know how long it takes in the instant pot begging to end, the meat is marinating now. I need to have dinner on the table at 6:00 sharp. What time should I start?? Still a beginner w the instant pot.

   • Just Jo8th February 2018 at 7:25 pm

     Hi Jennifer, you would be best to start it 2 hours before you want to eat it so it can rest and finish cooking through. It wouldn’t hurt to do start it three hours before, unless you want it very rare x

     See Also

     Panda Express Broccoli Beef Recipe and Video - CopyKat Recipes

3. Valerie21st March 2018 at 11:55 am

   My eye of round is 5 pounds and I have an 8 quart instant pot. Would you adjust liquid amount, cooking time or resting time as a result of this? I’m making it tonight and will make the marinade right now so any advice would be appreciated!

   • Just Jo22nd March 2018 at 9:20 am

     Hi Valerie, you could give it 6-7 minutes cooking time being a bigger joint but keep everything else the same. The other alternative I do for larger joints is to leave them for 90 minutes in the pot before removing to rest them, keeping the recipe the same. I hope that helps and enjoy your beef x

4. cat bryant24th April 2018 at 4:40 pm

   I have to say, my beef was really overcooked and I didn’t leave it for an hour to rest. I wish I’d taken it out at the end of the 4 minutes. The marinade was really good though and the gravy was good.

   • Just Jo27th April 2018 at 9:57 am

     Oh how disappointing for you Cat. There are a few variables to play around with to tweak this to your favoured degree of “doneness” like how a big a joint, whether it is fridge cold or not, how long you sear for, and how long you leave it in the pot for. I encourage you to experiment and find your perfect way of doing it! I am delighted that you loved the marinade and flavour, that means a lot! Thanks for your comment x

5. Terri30th April 2018 at 12:51 am

   I used you recipe for a guide for making a small beef tenderloin. Well sort of, decided to rub the meat and let it warm in my room for about 2 hours – marinade can make a tenderloin mushy. Browned the meat on all 4 sides. Removed and covered the bottom of the pot with large chunks of onions. Put the meat on the onions, and added about a cup of water. I cooked for 4 minutes, rested for 4 and then let sit outside the pot for 20 minutes. Normally the beef in my part of Mexico is tough and flavorless. This was quite rare, sliced beautifully and was delicious. I know, not your recipe – but I did use your recipe for courage, since there are few beef roasts recipes online. thanks.

6. Laura30th September 2018 at 12:49 am

   Hi,

   What length of time would you recommend so that the joint is cooked through fully (not pink)? My Grandma is coming for dinner and doesn’t like her meat pink. I also omitted the garlic (for my Grandma and accidentally used thyme instead of rosemary so hoping it turns out ok tomorrow.

   • Just Jo1st October 2018 at 10:15 am

     Hi Laura, I hope this comment reaches you in time. I would usually give it 8 minutes if I need to be sure it is cooked through and you can leave it for longer to rest in the pot before taking it out, which will allow for extra cooking. No problem about the garlic and herb subs, you really can make this recipe your own. Don’t be worried about experimenting to find how you like a recipe best x

     • Laura15th October 2018 at 9:41 pm

       Thanks for your reply! I just went with what I thought in the end as I was making it that day (can’t remember time I did) but worked well. I will go with 12 next time I make it! Grandma enjoyed it anyway which is no mean feat!

7. John Oxley7th October 2018 at 5:54 am

   Hello Jo, I tried clicking on the picture of your ‘maple glazed carrots’, it just enlarged the picture, I wanted the recipie! I inputted ‘maple glazed carrots’ into your search panel, just asked me to try again?
   Regards John Oxley.

   • Just Jo7th October 2018 at 10:16 am

     I’m sorry about that John, I think you fell victim to a glitch on the blog overnight! The post has been updated and here is the link for your convenience. Enjoy your carrots!https://www.everynookandcranny.net/maple-thyme-roast-carrots-parsnips/

8. Henrik6th January 2019 at 7:30 pm

   Hello! What a revelation! I tried this for Sunday lunch today and it turned out pretty well. I don’t have an Instant Pot but a Pressure King Pro. The joint of beef was top rump weighing 1.4 kg. I used the meat function for 4 minutes and then left it for 40 minutes; I was worrid that it would be too well done otherwise. It didn’t turn out quick as pink as in your photo but it was delicious. The gravy was lovely and much milder than I expected.

   Thanks for posting this. I’ll tell my friends.

   A.

9. Christine A.28th June 2019 at 7:40 pm

   Are you letting the pot “natural release” the steam/pressure when you leave it after the 4 minutes?
   Or are you quick-releasing the steam/pressure and then just keeping warm in the pot for an hour?