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!

Prep Time

20 minutes

Cook + Pressure Time

80 minutes

Total Time

120 minutes


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)


  1. Put Instant Pot onto Sauté. Add oil, bacon fat, or butter and brown meat on all sides.
  2. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.
  3. Return meat. Add liquids and bay leaved. Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper.
  4. Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes. 
  5. Do a 10 minutes natural pressure release and then a quick release.
  6. Remove meat and let rest, covered, while you make the gravy.
  7. 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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