Instant Pot Prime Rib Roast

Instant Pot Prime Rib Roast

The Spruce / Kristina Vanni

Prep: 5 mins
Cook: 55 mins
Rest Time: 2 hrs 25 mins
Total: 3 hrs 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1100 Calories
87g Fat
4g Carbs
69g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


Click Play to See This Instant Pot Prime Rib Come Together

"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
A Note From Our Recipe Tester


  • 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

Steps to Make It

  1. Gather the ingredients.

    Instant Pot prime rib roast ingredients

    The Spruce / Kristina Vanni

  2. 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.

    Season the roast with salt and pepper on a cutting board

    The Spruce / Kristina Vanni

  3. 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.

    Beef stock, fresh herbs and red wine in the Instant Pot

    The Spruce / Kristina Vanni

  4. 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.

    Prime rib on the trivet in the Instant Pot

    The Spruce / Kristina Vanni

  5. 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.

    rib roast cooking in an instant pot

    The Spruce / Kristina Vanni

  6. 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.

    prime rib roast cooking in an instant pot

    The Spruce / Kristina Vanni

  7. Remove the roast to a plate. Strain the liquids into a cup and set aside.

    roast on a plate, strained roast liquid in a measuring cup

    The Spruce / Kristina Vanni

  8. 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.

    Prime rib searing in the Instant Pot

    The Spruce / Kristina Vanni

  9. 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.

    gravy cooking in an instant pot

    The Spruce / Kristina Vanni

  10. Transfer the gravy to a bowl and serve it alongside the roast. Carve the roast and enjoy your meal.

    Instant Pot Prime Rib Roast served with gravy in a bowl

    The Spruce / Kristina Vanni

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