Instant Pot balsamic beef is a quick prep dinner that’s made with just 6 ingredients. This easy Instant Pot recipe makes tender roast with almost no work!
Instant Pot balsamic beef is a quick-prep dinner recipe that’s perfect for nights when you don’t feel like making dinner. This easy recipe makes tender beef complete with gravy.
The recipe is made with a few basic ingredients, but the beef is packed with flavor. It’s tasty comfort food that is so simple to make!
How to make Instant Pot balsamic beef
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Cut the chuck roast into 4 pieces.
Step 2: Place roast pieces in Instant Pot inner pot. I use a 6 quart.
Step 3: Sprinkle roast with salt.
Step 4: In a small bowl, stir together broth, vinegar, brown sugar, and Worcestershire sauce, and pour the vinegar mixture on top of the roast.
Step 5: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the time to 60 minutes.
Step 6: When the cooking time has ended, let the pressure release naturally for 20 minutes. Turn the pressure release valve to venting to release any remaining pressure.
Step 7: Unlock the lid, and remove the meat to a platter. Use two forks to carefully shred the meat.
Step 8: Optional: To thicken the sauce, mix 2-4 tablespoons of cornstarch with an equal amount of beef broth in a small dish.
Step 9: Press cancel and then press sauté.
Step 10: Stir in the cornstarch mixture and cook, stirring regularly, until the sauce has thickened.
Step 11: Serve the gravy over the shredded meat.
Tips
- Doubling the recipe: I’ve doubled this recipe in a 6 quart Instant Pot. The ingredients double, but the cooking time was the same.
- Serving: I like to serve the beef over mashed potatoes or with egg noodles. I serve either a green salad or steamed green beans on the side.
Storage
Store any leftover balsamic beef in an airtight container in the refrigerator. The beef will keep for up to 4 days when properly stored in the fridge.
Instant Pot Balsamic Beef
Equipment
Ingredients
- 3 pounds boneless chuck roast
- 1/2 teaspoon kosher salt
- 1 cup beef broth or stock
- 1/2 cup balsamic vinegar
- 2 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- Cornstarch optional
Instructions
- Cut the chuck roast into 4 pieces.
- Place roast pieces in Instant Pot inner pot. I use a 6 quart.
- Sprinkle roast with salt.
- In a small bowl, stir together broth, vinegar, brown sugar, and Worcestershire sauce.
- Pour the vinegar mixture on top of the roast.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the time to 60 minutes.
- When the cooking time has ended, let the pressure release naturally for 20 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Unlock the lid, and remove the meat to a platter.
- Use two forks to carefully shred the meat.
- Optional: To thicken the sauce, mix 2-4 tablespoons of cornstarch with an equal amount of beef broth in a small dish.
- Press cancel and then press sauté.
- Stir in the cornstarch mixture and cook, stirring regularly, until the sauce has thickened.
- Serve the gravy over the shredded meat.
Notes
- Chuck roast: Chuck roast works well because the fat helps to keep the meat tender as it cooks.
- Brown sugar: The sauce is lightly sweet, so feel free to adjust the sugar according to your taste.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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This is delicious and the second time in two weeks that I have made it. . I also added a little minced garlic and some red pepper chili flakes just for some heat. Great recipe and super easy to make!!!
Thank you! It sounds like you were able to make it your own, and that’s great!