26 Comments

  1. 4 stars
    You specify setting roast to manual for 40 min, but at what temp Fahrenheit? I’m looking for rare-med rare. Looks great!

    1. Hi Crystal,

      With an instant pot pressure cooker there is no temperature it is just low pressure or high pressure in which case you need high pressure. The time is most important and so is the type of release at the end. We cooked our joint for exactly 40 minutes with a quick release and it turned out rare to medium which is perfect for us.

      Kind regards

      Sam
      X

  2. Hello. When cooking a smaller roast do you reduce the cooking time? (My roast is between 2 and 3 lbs.) Thank you.

    1. Hi Patty,

      Yes, We used a 3kg (6.6lbs i think) rib of beef and after the 40 minutes it was cooked to just how we liked it which is medium rare. So with yours been smaller i would always take the time down to 25 minutes depending on how you like your roast cooked. We always work with the rule that you can add more cooking time if it is not ready but you can never take it away 🙂

      Hope this helps.

      Kind Regards

      Sam
      X

    1. Hi Liz

      When i click on it it takes me to my print now page, are you waiting until the page loads fully as this can sometimes have an effect on if the button works or not.

      Kind Regards

      Sam

    1. Hi Kate,

      We have not tried to cook yorkshire pudding in the instant pot and we think it could turn out just like a steamed pudding instead of the crispy yorlshire puddings we love. They need dry heat to rise like a cooker or we love to use our air fryer for them as they are very quick to cook.

      Hope this helps.

      Kind Regards

      Sam

    1. Hi Jennifer,

      To get that colour on the beef you can use the saute setting on your instant pot before you cook it. Add some oil to your instant pot and place the beef topside down and leave for 5-10 minutes to brown on the top. Then just add the water and cook the beef for the specified amount of time.

      Kind Regards

      Sam

    1. Hi karling,

      I would personally take 10 minutes of off the cooking time because when you have a bone in there is less meat to cook and when the bone heats up it cooks the meat as well.

      Hope this helps.

      Kind Regards

      Sam

    1. Hi Stacey,

      I would not recommend cooking any roasting joint from frozen as they would not reach the required temperature inside the joint. But if you wanted to try may be doubling the cooking time but I wouldn’t recommend it ?

      Kind regards

      Dom

  3. The past 2 months I have been learning to use an instant pot. Still learning! Thank you for the boneless rib roast recipe. I covered it with a mix of herbs, used the saute setting to brown it, placed it on the rack & set the slow cook setting on LOW for 40 mins. I allowed it to release the pressure on its own as my husband does not care for med rare beef. It came out perfect AND very delicious!

    1. Hi Brett,

      Ours was 2.5 kg yours is 3.6 kg, i would take the time up to 1 hour so you are increasing the time by a third 🙂 Ours was cooked to how we like it which is medium rare!

    1. Hi Phylis

      With the roast been cooked for so long the vegetables will become overcooked and mushy if you cook with the beef roast. Taking them out or adding them will effect the cooking of the joint of meat also so i would not recommend doing that 🙂

  4. 5 stars
    When you say: “place warm water into the bottom of the inner pot, then place the roast on top” do you mean on the rack/tricket (sp?), or in the water?

  5. 5 stars
    Made this, it was well received. i would lessen the liquid just a skosh. I added mushrooms to the pot and yams. all were ready when the meat was. i will also add a little more garlic, and some rosemary to the pot.
    was good texture and good heat.

    thank you.

    1. Hi Mary Ann,

      If you have the same size rib roast as we did i would add another 5 mins onto the cook time 🙂

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