German Sauerbraten in a Pressure Cooker
Make Oma's German sauerbraten in a pressure cooker in order to have this traditional German dinner on your table in 2 hours rather than 5 days!
In the photo here, I'm just about to seal the Instant Pot pressure cooker. The meat has been browned and is ready to become fork-tender in just about one hour. Serve this with some red cabbage on the side. YUM!
Cook + Pressure Time
Makes 4 - 6 servings
- 2 tablespoons oil, bacon fat, or butter
- approx 2 pounds bottom round beef roast
- 2 onions, diced
- 2 carrots, diced
- 1 rib celery, diced
- ½ cup red wine vinegar
- ½ cup red wine
- ½ cup beef broth
- 4 bay leaves
- salt and lots of freshly ground pepper
- 1 teaspoon granulate sugar (optional)
- Put Instant Pot onto Sauté. Add oil, bacon fat, or butter and brown meat on all sides.
- Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.
- Return meat. Add liquids and bay leaved. Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper.
- Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.
- Do a 10 minutes natural pressure release and then a quick release.
- Remove meat and let rest, covered, while you make the gravy.
- Use an immersion blender to blend the veggies into the cooking liquid. Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water)
- If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker. Whichever is easier for you.
- Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.
- If you have time, try the traditional German sauerbraten and see which you like better.
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