Published: · Modified: by Deanne Frieders · This post may contain affiliate links · 5 Comments
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This Instant Pot Sauerbraten recipe is a German-style pot roast that cooks up tender beef with delicious warm and hearty flavors.
German food is one of my favorites, especially in the fall when we’re harvesting. It’s warm, hearty comfort food that our whole family enjoys. When we're having a down day on the farm, I know it's time to whip up something Octoberfest inspired.
Whether it's German potato salad or German style pot roast, these delicious recipes are sure to put a smile my farmer's faces.
Why you’ll love Instant Pot Sauerbraten
This flavorful recipe takes the flavors of a traditional sauerbraten and the pressure cooker makes the recipe it in a fraction of the time.
The pressure cooker yields a tender cut of meat with a sweet and sour gravy. If you haven’t tried it, just do it. It’s the ultimate flavor experience!
Ingredients
- Beef roast - you can use top round, rump roast, eye of round, or arm roast
- low sodium beef broth
- apple cider vinegar - red wine vinegar can be substituted
- brown sugar
- bay leaf
- spices: ground allspice, ground ginger, ground cloves - I use ground spices so I don’t have to mess with making a spice bag out of cheesecloth, kitchen string and anything else I don’t typically have hanging around in my kitchen.
onion
How to make Traditional German Sauerbraten in your Instant Pot:
Step 1: Brown meat:Set Instant Pot to the Saute setting. When it’s heated, add the oil.
Pat the roast dry. Sear the beef in the oil on both sides until browned, 4-5 minutes per side. Use a wooden spoon to scrape the brown bits from the bottom of the pot.
Add remaining ingredients except red cabbage and apples to the pot. Seal the instant pot lid and set on high pressure for 50 minutes on manual or pressure cook on high pressure. Make sure the vent is set to sealed.
Do a natural pressure release for 15-20 minutes (this means let the beef sit in the pot – don’t anything to it for 15-20 minutes). Then, move the vent to do a quick release. Remove the roast to a large bowl and slice or shred it. Add the sliced meat back into the pot and let the meat sit in the cooking liquid.
What should I serve with Instant Pot Sauerbraten
I like to serve this pot roast with store bought red cabbage and apples on the side. You could certainly make your own red cabbage and apples. This dish is also right at home with a side of egg noodles or roasted potatoes.
Other pot roast recipes
Instant Pot Pot Roast
13 Chuck Roast Recipes
Roast Beef Rollups
I hope you’ll give this Instant Pot Sauerbraten a try in your electric pressure cooker!
Instant Pot Sauerbraten
Deanne Frieders
This Instant Pot Sauerbraten recipe is a German-style pot roast that makes tender beef with delicious warm and hearty flavors.
4.23 from 9 votes
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Prep Time 15 minutes mins
Cook Time 50 minutes mins
Pressure Release Time 20 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main Dish Recipes
Cuisine American
Servings 8 servings
Calories 540 kcal
Ingredients
- 4 pound top round eye of round, or arm roast
- 1 Tablespoon olive oil
- ¾ cup low sodium beef broth
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ onion sliced
- 2 bay leaves
- 1 jar red cabbage and apples to serve alongside
Instructions
Set Instant Pot to the Saute setting. When it’s heated, add the oil.
Pat the roast dry. Sear the beef in the oil on both sides until browned, 4-5 minutes per side.
Add remaining ingredients except red cabbage and apples to the pot. Set for 50 minutes on manual OR use the Beef/Stew button. Make sure the vent is set to sealed.
Do a natural pressure release for 15-20 minutes (this means let the beef sit in the pot – don’t anything to it for 15-20 minutes). Then, move the vent to steam and let out the pressure. Remove the roast to a large bowl and shred it. Add back into the pot and cook with the juices.
Serve with jarred red cabbage and apples.
Notes
To make as a freezer meal:
Label a gallon sized freezer bag. Add to it the beef broth, apple cider vinegar, brown sugar, spices, and onion. Leave the roast separate. Remove air and lay flat to seal.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 11gProtein: 73gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 11gCholesterol: 212mgSodium: 154mgFiber: 1gSugar: 9g
Tried this recipe?Mention @ThisFarmGirlCooks or tag #thisfarmgirlcooks!
More Main Dishes for Weeknights
- Chile Rellenos Casserole
- Reuben Casserole
- Sausage Stuffed Mushrooms
- Dutch Oven Corned Beef and Cabbage
Reader Interactions
Comments
Claudia M Smigel
I let mine marinate for 6 days in red wine,red wine vinegar, pickling spices ,onions.
Reply
Jennifer
This looks delicious! I’m one of the last holdouts who don’t use an instant pot. Would you do a standard 8 hours or so on low in a slow cooker?
Reply
Deanne Frieders
Hi Jennifer,
Yes, you can totally make this in a slow cooker. I'll add that to my list of recipes to make!!!Reply
Rosemary
Please do add the conversion for a crock pot slow cooker. Thank you!
Reply
Deanne Frieders
I'll work on this, thanks for the suggestion!
Reply
