Instant Pot Rump Roast

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.

👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Laura📖 castironskilletcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
cutting board
whisk

📝 Preparation Steps

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.

olive oil2 tablespoons

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)

beef broth1 cupbalsamic vinegar1 tablespoonsoy sauce2 tablespoons

Once it's done, allow the pressure to release naturally for at least ⏱️ 10 minutes. After ⏱️ 10 minutes, you can carefully release any remaining pressure manually.

Remove the roast and veggies from the Instant Pot and transfer it to a cutting board. Tent the roast with foil and let it rest while we make our gravy.

Set the pot to “Sauté” mode. Bring the remaining liquids in the pot to a simmer, scraping up any browned bits from the bottom. Slowly whisk the flour into the simmering liquid in the Instant Pot, continuing to whisk until the gravy thickens to your desired consistency.

Nutrition Facts

calories

2366 kcal

fat Content

97 g

serving Size

1 serving

fiber Content

3 g

sugar Content

8 g

sodium Content

6004 mg

protein Content

314 g

cholesterol Content

844 mg

carbohydrate Content

40 g

saturated Fat Content

27 g

unsaturated Fat Content

55 g

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