Instant Pot Cranberry Beef Roast - Dump and Go Dinner
This freezer friendly Instant Pot roast is perfect for holiday family gatherings. Have leftover cranberry sauce you aren't sure what to do with? This Instant Pot Cranberry Beef Roast is the perfect recipe so it doesn't go to waste!
Ingredients
- 2 ½ pounds quarter Beef Roast
- 1 tablespoon Minced Onion, Dried
- 12 ounces Cranberries, Fresh
- ½ cups Orange Juice
- ½ cups Water
- ½ cups Brown Sugar
- ½ cups Sugar
- ¼ teaspoons Cinnamon
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide roast among the indicated number of gallon bags.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine the cranberries, orange juice, water, brown sugar, white sugar and cinnamon together in inner pot. Mix well.
- Saute for 5 minutes until cranberries start to burst.
- Add roast and dried onions.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 40 minutes.
- Release pressure naturally, about 15 minutes.
- Remove roast and cranberries with a slotted spoon.
11 Comments
Join the discussionThis doesn’t seem to call for any liquid in the cooker when cooking from frozen.. how does the cooker come to pressure with no liquid?
Hi Emiline,
The recipe calls for 1/2 cup each orange juice and water. Most pressure cookers require between 1 and 1-1/2 cups of liquid to come to pressure. Also, the roast and cranberries will release liquid as they cook.
Hope that helps!
That’s why we have you saute first when you cook from frozen! This will create enough liquid for your pot to come to pressure.
I just cooked a 2.6 lb sirloin roast on high pressure for 40 minutes and it was still nearly completely raw. It’s back in for an additional 25 minutes now. This is only my third time using my Instant Pot. Not sure where I went wrong? Did you cut up your roast into pieces first? Thanks!
Mariana, were you cooking from frozen or from fresh?
When cooking a large cut of meat, to keep the cook time to a minimum, be sure to cut the meat into smaller portions. This recipe calls for the roast to be quartered. That allows the meat to cook through.
I made this last night and one for the freezer. Personally once I use the one in the freezer I will not make again. It wasn’t something that intrigued our taste buds, although I’m sure others will find it delicious.
I am sorry that you did not like it. Just like with all foods – different tastes. Hopefully you can find some that you do like!
This seems like an awful lot of sugar, would cutting back the amount affect anything other than the flavor? I’m pretty sensitive to sweetness.
It would change the consistency of the sauce and, as you said, affect the flavor, but the cooking instructions shouldn’t be changed by cutting back the sugar. If you try the recipe the less sugar, please let us know how it goes!
I cut the sugar in half (brown & white both) and diluted the OJ slightly. Delicious! It does produce a thinner sauce, but the flavors are really good. I cooked a 3 lb bottom round roast, thawed and cut into 4 pieces following the cook time and 15 min natural release. Fall apart tender, definitely a keeper.