Instant Pot Rump Roast

Name: Instant Pot Rump Roast
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 3- pound rump roast; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1 celery stalk (chopped); 1 yellow onion (chopped); 1 cup beef broth; 1 tablespoon balsamic vinegar; 2 tablespoons soy sauce; ¼ cup all-purpose flour

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This recipe makes a delicious and tender rump roast in your Instant Pot, along with a simple and flavorful gravy. It’s perfect for a comforting family meal with minimal prep time.

Platter of sliced rump roast, carrots, mashed potatoes, and gravy.

I love cooking roasts, which is nice because my husband especially loves a good roast, like my popular pikes peak roast recipe. However, this Instant Pot version is a perfect choice for warmer weather when I want to avoid heating up the oven.

While I also have a delicious dutch oven rump roast recipe, I prefer the convenience of the Instant Pot, especially during warmer months.

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Table of Contents

Why you will love this recipe

You’ll be amazed at how effortlessly this Instant Pot rump roast comes together. With minimal prep and hands-on time, you’ll have a tender and flavorful meal ready to enjoy in no time.

This recipe is a perfect weeknight dinner solution. The rich gravy and tender meat make it a satisfying and comforting meal that the whole family will love.

Impress your guests without breaking a sweat. This Instant Pot rump roast is packed with flavor and looks impressive, but it’s incredibly easy to prepare.

Discover the magic of set-it-and-forget-it cooking. This recipe takes advantage of the Instant Pot’s convenience while not sacrificing flavor.

A rump roast sliced thin and stacked on a serving plate with mashed potatoes, carrots and gravy.

What goes into this recipe

Olive oil: Just a splash is all you’ll need to sear the roast to perfection.

Rump roast: This cut of beef is packed with flavor and becomes incredibly tender in the Instant Pot.

Salt and pepper: The classic duo that enhances every dish. Don’t be shy with the seasoning!

Celery and onion: These are essentially just to add flavor to our roast. If you don’t have these, no worries—it will still be delightfully delicious!

Beef broth: While this helps to add moisture to our roast, it’s also going to help us with our gravy!

Balsamic vinegar: Brings a touch of tanginess and richness to the sauce.

Soy sauce: Adds a savory umami flavor that complements the beef beautifully.

Beef drippings: In case you are wondering, these will be provided for us courtesy of the rump roast. So don’t go searching through the grocery store aisles for this item.

All-purpose flour: I like to use all-purpose flour, but if you prefer, cornstarch and arrowroot powder work well. You’ll just need to adjust the amounts.

Instant pot beef rump roast

Searing the rump roast in the instant pot.

Step 1: Season the rump roast generously with salt and pepper on all sides. Heat the olive oil in your Instant Pot on the “Sauté” setting. Once the oil is hot and shimmering, carefully add the roast and sear for 2-3 minutes per side, or until browned.

Placing the roast back on top of the vegetables and broth.

Step 2: Add the celery, onion, beef broth, balsamic vinegar, and soy sauce to the Instant Pot. Cook on high pressure for 45 minutes. (adjust time based on your roast’s size) Once done, allow the pressure to release naturally for at least 10 minutes.

Whisking the flour into the juice and drippings from the roast directly in the instant pot to make a gravy.

Step 3: Remove the roast and make the gravy by setting the Instant Pot to sauté mode, bringing the pan juices to a simmer, then whisking in flour until thickened.

Thinly slicing the rump roast with a sharp chefs knife.

Step 4: Slice the rested rump roast and serve with the gravy.

Serving suggestions

Slice the rested rump roast and serve with the delicious gravy. Enjoy with your favorite side dishes like mashed potatoes, roasted vegetables, or rice.

Instant pot round roast on a white plate.

Expert Tips

Adjust cook time as necessary: For a roast that is fully defrosted and set out for an hour ahead of time, I usually cook it for about 15 minutes a pound with a slow pressure release. You will need to check the internal temperature before consuming it.

Sear it right: Ensure a good sear on all sides of the roast for maximum flavor development. This creates a delicious crust and helps lock in juices.

Deglaze the pot: Scrape up all the browned bits from the bottom of the Instant Pot while you’re making the gravy. Trust me, your tastebuds will thank you!

Release pressure naturally: Always allow a natural pressure release for at least 10 minutes before quick releasing. This helps to ensure tender meat.

Rest the roast: Letting the roast rest before slicing allows the juices to redistribute, resulting in a more flavorful and tender cut.

Adjusting gravy thickness: For a richer gravy, consider using a cornstarch slurry instead of flour. This can prevent lumps and create a smoother texture.

Taste and adjust: Don’t be afraid to taste the gravy and adjust seasonings to your preference. A splash of red wine or Worcestershire sauce can do wonders for the flavor. Just remember, it’s going to be hot!

Serve immediately: Enjoy the rump roast while it’s still warm to savor the best flavor and texture.

Recipe FAQs

How long should I cook a rump roast in the Instant Pot?

Cooking time depends on the size of the roast, but generally, it’s around 15-20 minutes per pound on high pressure.

Can I use a different roast for this recipe?

While rump roast is a great choice, other cuts like chuck roast or round roast can also be used. Cooking times may vary.

Can I make this recipe in a slow cooker?

Yes, you can. Cooking times will be significantly longer, typically 8-10 hours on low or 4-6 hours on high.

What should the internal temperature of the rump roast be?

foodsafety.gov recommends a minimum internal temperature of 145°F for beef roasts.

Can I substitute the beef broth?

Yes! You can use chicken broth or vegetable broth as a substitute.