Instant Pot Eye of Round Roast Beef

1 to 2 tablespoons kosher salt
2 teaspoons seasoning salt
Far, far far too much salt!!!
I can add salt if the finished product needs it but I can't take it away.

If you follow the recipe directions and check the roast with the thermometer, it should turn out beautifully. The first time I tried it, my family wanted it to be medium, so I did have to reseal the lid and turn the "keep warm" back on for the 8 minutes. It was absolutely delicious and tender (melts in your mouth). This time we will try medium rare for reheating purposes. Thank you.

That would be a big NO from me I'm afraid. My 3 lb eye of round roast wasn't rare - it was blue. And I cooked it on the longer side.

Just a suggestion in directions - were we to add anything [eg butter/oil/ghee] to the IP before putting the roast in? All the seasonings I guess rub into the roast? Newbie cooks may not know this as they read through the directions handy if you do put it in your instructions thank you

Followed recipe exactly, roast was 155 degrees, well done indeed, no pressure to release after 40 min on warm, top round roast was 2.98 lbs. Bummer

I have been making this recipe since getting my instant pot. It works great when you have complete directions. These are the missing Step 2 instructions from the recipe that I printed back then and are missing now.
Step 2: Stir together olive oil, pepper, granulated garlic seasoning salt, and dry mustard to form a paste. Rub all over roast. Next, you saute on high and brown on all sides.
This can be on the salty side, so I go easier on the seasoning salt in the rub. I used 1 tsp. Following the instructions with a 40 minute wait time, my 4-pound roast finished at 127 degrees.

I'll be honest, I don't usually follow recipes very closely, so the lack of instructions on this one doesn't phase me. I read the comments, and adjusted for taste and availability of ingredients. I had a much smaller portion of raw round roast, about 1lb, no seasoning salt, beef stock base, or beef broth. I liberally salted the roast, let sit for maybe 20 minutes, then seasoned all sides with the dry seasonings I did have, to taste. I seared all sides in the instant pot, set the roast on a plate, then used the sherry to deglaze the pot. I added the remaining ingredients, minus the stock base, placed the trivet in the pot, and put the roast back in. I set the timer for 20 minutes, and let it natural release completely, for about the same amount of time. I took out the roast to rest, removed the trivet, strained the juices into a cup, turned the saute function on, returned the juices and whisked in a Tablespoon of flour. I whisked til it thickened to somewhere between jus and gravy, then thinly sliced the roast, which turned out about medium, and served it on homemade sourdough hoagies, with mustard. It was delicious!!

Fantastic! Will make this on a regular basis now. We made in advance and sliced the next day. Directions are a bit lacking but with info from the previous comments and experience making other roasts helped.

Great method. The directions leave a bit to be desired. Use the 1-2 Tablespoons of salt to salt the meat for the hour to two ahead of time recommended in the introduction. Use the oil in the instant pot to brown the meat after you have patted it dry with paper towels and generously rubbed it with the dry ingredients listed immediately after the oil and up to but not including the liquid ingredients that should be added to the instant pot under the steamer rack.
I have an 8 qt instant pot and it needed 45 minutes of natural release before it was up to "rare" temperature. But it came rapidly to pressure even with the scant amount of liquid. I did let is rest overnight (actually 24 hours) before slicing and all my family raved and were very disappointed when it was gone. Didn't have time to make the Au Jus or the Horseradish Mayo, we just had it thinly sliced/shaved with cheese and bread!

It was terrible, like eating sole of a shoe. Still can't figure out what I was supposed to do with the dry mustard.

We found this recipe last minute after being too busy to cook the roast the traditional way. Love it, came out delicious, I did omit the fish sauce but added some Tamari instead. The roast was a bit small so it came out Medium-Medium well but the au jus that was created from the drippings was out of this world. We are using this recipe again! thanks so much!

The instructions were terrible. Half of the ingredients were not mentioned as to how to incorporate into the recipe. Very frustrating when you've shopped for these and then have no clue how or when to apply to recipe. I have no idea if the outcome will be decent. I gave this 1 star strictly based off of the lack of instructions.

I used this recipe for the cooking method. It worked beautifully for the eye round roast that we had. Added dry sherry and the jus was delicious!