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Instant Pot Beef with Balsamic Sauce
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Slow Release
10
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
6
people
Ingredients
▢
3
lb
beef chuck roast
▢
1
teaspoon
House seasoning blend
▢
1
cup
beef broth
▢
¼
cup
light brown sugar
▢
¼
cup
balsamic vinegar
▢
1
tablespoon
soy sauce
▢
1
tablespoon
Worcestershire sauce
▢
3
cloves
garlic - minced
▢
¼
teaspoon
crushed red pepper
▢
1
tablespoon
corn starch
▢
1
tablespoon
water
▢
2
tablespoon
flour
▢
1
tablespoon
olive oil
Instructions
Season beef generously with house seasoning. Cover roast with flour.
Set pressure cooker to saute setting.
Add olive oil. Sear beef on all sides.
Meanwhile, whisk together broth, brown sugar, vinegar, soy sauce, Worcestershire sauce and garlic.
When beef is browned on all sides, add sauce mixture to the pressure cooker.
Attach lid and ensure that the vent is set to "sealing".
Set to cook on Manual (high) for 60 minutes. (Add 10 additional minutes for each extra pound of beef over 3.)
Manual release for 10 minutes.
Remove roast and set pressure cooker to Soup setting; bring sauce to a boil.
Mix cornstarch and water together and stir into sauce to thicken.
Pour sauce over beef to serve.
Notes
Use Good Vinegar:
Really good balsamic vinegar has a rich full bodied flavor that will really enhance this Instant Pot Beef.
Make it Keto:
Serve with riced cauliflower or a side of Spinach.
Freeze the Leftovers:
Freeze the meat for up to two months, defrost in the refrigerator and reheat anytime.