Instant Pot Sauerbraten

This Instant Pot Sauerbraten delivers the deep, tangy flavor of the traditional German classic through a long, spice-infused marinade and slow pressure cooking. The beef becomes fork-tender and is finished with a rich, gingersnap-thickened gravy that balances sweet and sour notes for a hearty, comforting meal.

Total time: 49 hours 15 minutesPrep: 48 hoursCook: 75 minutesServes: 6

Ingredients

  • ■
    3–4 lbbeef chuck roast

Marinade

  • ■
    1 ½ cupsbeef broth
  • ■
    1 cupred wine vinegar
  • ■
    1 cupdry red wine (optional; replace with broth if skipping)
  • ■
    1onion, sliced
  • ■
    2carrots, chunked
  • ■
    3celery ribs, chunked
  • ■
    4 clovesgarlic, smashed
  • ■
    2bay leaves
  • ■
    8-10whole peppercorns
  • ■
    6whole cloves
  • ■
    1 tbspbrown sugar
  • ■
    6juniper berries (optional, but traditional)

Gravy (to finish)

  • ■
    3-4gingersnap cookies
  • ■
    1-2 tbspdijon mustard
  • ■
    4 tbspcornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water)

Instructions

  1. Combine all marinade ingredients in a bowl.

  2. Place beef + marinade in a nonreactive container or zip bag. Refrigerate 36-48 hours, turning once or twice.

  3. Remove beef; pat very dry. Strain marinade (reserve liquid + vegetables).

  4. Season beef with salt + pepper. Sear in pressure cooker on sauté in oil, 3–5 min/side until browned.

  5. Add reserved vegetables to the pot, then pour in reserved marinade liquid.

  6. Pressure cook for 60 minutes on high pressure, 15 minutes natural release.

  7. Check tenderness. If the beef doesn't shred/fork easily, cook 10–15 minutes more

  8. Remove beef and tent loosely with foil. Set aside vegetables.

  9. Set pot to sauté. Stir in crushed gingersnaps and simmer 2–3 minutes until dissolved. Stir in Dijon if using.

  10. Add cornstarch slurry gradually until gravy coats the back of a spoon. Adjust seasoning.

  11. Slice or shred beef, and serve atop vegetables. Serve with gravy.