January 21, 2015 at 9:21 pm #19330
Instant Pot Rare Roast Beef
I love rare roast beef sliced thin for sandwiches and beef dips.
Cooking mostly for one, I buy smaller cuts of around two pounds and have always cooked them in the oven.
I thought I would try the Instant Pot Smart. Would have been a snap if I had the app of course.
Without the app it still was easier than the oven, and provided an amazingly excellent result.
• Brown the meat on all sides thoroughly to kill bacteria.
• Put Roast on trivet and add ½ cup water to Instant Pot.
• Cook at High pressure for 3 minutes.
• Cancel keep warm
• Set Keep Warm for 3 hours and 40 minutes.
• The Instant Pot keep warm is between 56 -75 degrees Celsius or 133-167 degrees Fahrenheit which is reasonably close to sous vide or slow roast oven temperatures for medium rare roast beef.
• I selected the cooking times a bit randomly. The 3 minutes of high pressure to ensure all bacteria was killed and was aiming for between 3-4 hours keep warm and that is where the button stopped.
• I could have tried sous vide, but was too lazy to get the vacuum sealer out.
• One of the big advantages of this method is that you get less shrinkage. I started with 908 grams raw and ended up with 728 grams of sliced beef. The other advantage is it is both moist and cut with fork tender after slicing.
• It turned out on the rare side of med-rare, pretty much the way I like it, but a longer cooking time would make it more well done without more shrinkage.
• I used only ½ cup of liquid because meat cooked this way in the oven releases very little liquid. I ended up with one cup liquid for gravy which is better than the oven method as all you get there is some dry brown splotches.January 22, 2015 at 6:07 am #19520Laura PazzagliaKeymaster
Wow Helen, that’s really beautiful – thanks for sharing the recipe!
How did you serve it and with what accompaniments?
LJanuary 22, 2015 at 12:05 pm #19550
Thanks for adding the pictures. I did do as your new post says, but it didn’t work. Oh well I shall try again shortly.
I made this for sandwiches mainly although I could now quickly whip up a reasonable roast beef dinner in a very short time.
Last night I had a beef dip, warmed beef in the dipping jus, sautéed some onions, put both in a lovely soft lightly grilled roll from the grocery store. Dipped and ate. Was delish.
Thanks againJanuary 23, 2015 at 9:01 am #19593rubiaParticipant
What cut of beef? Sirloin, rump?January 23, 2015 at 9:39 am #19596
I believe it was round but not really sure. Any boneless cut would work. Cheap is just as good as expensive this way.
HelenOctober 25, 2018 at 1:56 am #886464Dick CParticipant
New to the World of Insta Pot I am about to use my pot the first time. I am using this recipe but have a question. If my beef isn’t moving when you put it on my plate so this recipe is perfect.
I have some potatoes, onion, and carrots that I would like to add but not at the expense of a Rare Cross Rib Roast.
Is there a way to preserve the rare beef and still be able to add these veggies?
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