Coat roast beef in salt pepper and Italian seasoning. Wrap in plastic wrap and place in fridge at least an hour or best overnight to let flavors get into roast beef.

Press sauté on instant pot and set to normal setting. Wait for instant pot screen to says “HOT.”

Put Olive oil in bottom of Instant Pot.

Place roast beef and bottom of instant pot fat side down. Sear for no longer than 20 seconds. Then sauté all other sides of roast beef for 5 seconds. follow these steps exactly. When this is complete remove roast beef and set aside.

Pour beef or chicken broth into bottom of instant pot and add Worcestershire sauce and the Bay Leaf. Put trivet in bottom of instant pot and Place roast beef on top of trivet.

Put lid on top of instant pot and move valve to “Seal” And place instant pot on “LOW PRESSURE” for a Cook Time of 4 MINUTES. Make sure “Keep Warm” setting is on and on “Normal” setting.

Once cooking time is complete let roast beef sit in Instant pot for about 25 minutes on the “Keep Warm” setting. Then chick meat temperature. We are looking for RARE temperature of 115 degrees. If beef is not yet at that temperature put lid back on and leave in KEEP WARM mode and let roast beef sit in there longer. DO NOT PRESSURE COOK THE ROAST BEEF MORE. Just simply leave in pressure cooker longer. I find it is around 10 minute per 10 degrees.

Once you reach the 115 degrees cooking temperature remove roast beef and wrap in foil and let sit 20 minutes. Then put in a storage bag in the fridge for a couple hours. This will make it much easier to slice into thin slices.

You can use any seasoning on the roast beef that you like. The step of seasoning it beforehand with the salt, pepper and seasoning does make a difference in flavor but not mandatory.