Instant Pot Prime Rib Roast Recipe

Name: Instant Pot Prime Rib Roast
Prep time: 5 min
Cook time: 55 min
Total time: 205 min
Yield: 6
Ingredients: 4 pounds beef prime rib roast (boneless); Kosher salt; Black pepper (coarsely ground); 1 cup beef stock (unsalted); 1/3 cup dry red wine (cabernet sauvignon, merlot, shiraz, or pinot noir); Optional: sprigs of fresh herbs (rosemary, thyme, dill, basil, or parsley); 2 tablespoons vegetable oil; 3 tablespoons all-purpose flour

Prep: 5 mins

Cook: 55 mins

Rest Time: 2 hrs 25 mins

Total: 3 hrs 25 mins

Servings: 4 to 6 servings

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This succulent boneless prime rib roast and gravy are cooked in record time in an Instant Pot. Ready in just over an hour, it's the perfect solution for home cooks with a busy schedule. For much of the "cook time," the prime rib sits in the pressure cooker as the pressure is released and the "keep warm" setting turns on. This ensures the roast won't overcook.

Although coming from the same cut, prime rib roast and rib eye (or simply prime rib) are slightly different. The prime rib is the whole cut, with or without bones, and the rib eye is the resulting steak-looking piece that is cut before the meat is cooked. Both are wonderfully delicious and great cuts but are only truly prime as designated by the USDA if the package says so.

This tender, flavorful Instant Pot prime rib is an excellent choice for special occasions or holiday meals, as it serves four generous portions. Serve it with gravy, roasted garlic mashed potatoes, and steamed green beans.

Instant Pot Prime Rib Roast — The Spruce / Kristina Vanni

"An Instant Pot shortcuts the cooking time dramatically with great results. I generously salted and peppered the meat and added sprigs of thyme and rosemary. Searing it in a cast-iron skillet created a nice, dark crust. The meat was very tender, flavorful, and perfectly cooked. The gravy was delicious and peppery." —Danielle Centoni

Instant Pot Prime Rib Roast Tester Image

4 pounds boneless beef prime rib roast
Kosher salt
Coarsely ground black pepper
1 cup beef stock (unsalted)
1/3 cup dry red wine (Cabernet Sauvignon, Merlot, Shiraz, or Pinot Noir)
Sprigs of fresh herbs (rosemary, thyme, dill, basil, or parsley), optional
2 tablespoons vegetable oil
3 tablespoons all-purpose flour

Gather the ingredients.

The Spruce / Kristina Vanni
Take the roast out of the refrigerator and let come to room temperature for 1 to 2 hours. Season the roast on all sides with kosher salt and coarsely ground black pepper.

The Spruce / Kristina Vanni
Place the trivet in the Instant Pot. Add the beef stock and red wine, or simply 1/3 cup more beef broth if you don't cook with wine. If desired, toss a few sprigs of fresh herbs into the pot.

The Spruce / Kristina Vanni
Place the roast on the trivet. Lock the lid in place and ensure the vent is in the "sealing" position. Choose the manual setting, high pressure, and set the time for 5 minutes.

The Spruce / Kristina Vanni
When the time is up, do not remove the lid or release the pressure. Leave the roast in the pot for 35 more minutes. The pot automatically switches its mode to the "keep warm" setting.

The Spruce / Kristina Vanni
Once the 35 minutes have passed, open the pot and measure the inner temperature of the meat at the thickest part. It should register approximately 115 F. If the temperature is still too low, put the lid back on, and leave it on warm for 5 to 10 minutes longer and then check it again. The temperature will go up about 8 degrees every 10 minutes on warm. The goal of 115 F may seem low, but when searing, the temperature will increase by about 10 to 15 degrees, and when resting, the temperature will increase by about 5 to 10 degrees, resulting in a medium-rare roast measuring 130 F to 135 F. If your roast is smaller than a 4-pound cut, check the temperature 5 to 10 minutes earlier.

The Spruce / Kristina Vanni
Remove the roast to a plate. Strain the liquids into a cup and set aside.

The Spruce / Kristina Vanni
Remove the trivet, select the highest sauté setting on the pot, then add the vegetable oil. Once hot, add the roast and sear it until brown on all sides, approximately 10 minutes. Alternatively, brown the roast in a heavy skillet on the stovetop. Remove the roast to a platter, tent with foil, and let it rest for 25 minutes.

The Spruce / Kristina Vanni
With the pot still on the sauté setting, add the flour to the drippings. Continue to cook the roux mixture for 2 minutes. Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste for salt and adjust the seasonings.

The Spruce / Kristina Vanni
Transfer the gravy to a bowl and serve it alongside the roast. Carve the roast and enjoy your meal.

The Spruce / Kristina Vanni

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Nutrition Facts (per serving)
1100	Calories
87g	Fat
4g	Carbs
69g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	1100
% Daily Value*
Total Fat 87g	111%
Saturated Fat 33g	167%
Cholesterol 251mg	84%
Sodium 326mg	14%
Total Carbohydrate 4g	1%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 69g
Vitamin C 0mg	0%
Calcium 44mg	3%
Iron 8mg	42%
Potassium 1013mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.