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Instant Pots are a kitchen tool that can help you have a delicious nutritious meal on the table quickly without too much fuss. Our recipe for Instant Pot Balsamic Beef is tender, juicy, and deliciously flavorful. Add this recipe to your file of favorite Instant Pot recipes.
Do you feel too exhausted at the end of the day to even think about creating a tasty meal for your family? Or maybe you dislike cooking because standing in the kitchen for hours is boring, and you have other things that you’d rather do. When you have an Instant Pot and some great recipes, you can throw together tasty, nutritious meals in very little time without hours of cooking.
InstantPot Balsamic Beef Recipe
Our recipe for Instant Pot Balsamic Beef is one recipe that seems like it should take hours, but it comes together in less than an hour.
Equipment
- Small Dish
- Sharp knife
- Plate
- Instant Pot
- Wooden Spoon
- Chopping Board
- Wire whisk
Ingredients
- 3 tbsp Cooking Oil
- 2 lbs Chuck Roast
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 3 cloves Minced Galic
- 1 cup Beef Broth
- 2 tbsp Worcestershire Sauce
- ¼ cup Balsamic Vinegar
- ½ cup Brown Sugar
- 2 tbsp Corn Starch
- ¼ cup Water
- 2 teaspoons Italian Seasoning
Instructions
- In a small dish, stir together the salt, pepper, and Italian seasoning.
- Cut the roast into 6 roughly equal pieces, trimming away excess fat and connective tissue.
- Pour the cooking oil on a plate. Roll the beef pieces around in the oil on the plate and then sprinkle it all over with the seasoning mixture. Press the seasoning into the outer surface of the beef.
- Set your Instant Pot to sear. Add the beef pieces to the pot, browning them all over, turning as needed. They should be a dark brown when you have properly browned them. Add a bit of oil if needed. You may need to work in batches if your Instant Pot is too small to give all the pieces plenty of space.
- Remove the beef from the pot and then add the garlic. Cook it for just about a minute until it is golden brown and fragrant.
- Deglaze the pan by adding the beef broth to the pot and scraping the browned bits from the bottom of the pan with a wooden spoon or heatproof plastic spatula.
- Add the brown sugar, Worcestershire sauce, and balsamic vinegar. Stir to combine and then add the beef back to the pot.
- Lock the pressure-cooking lid in place and check to make sure that everything is sealed up, and the valve is properly adjusted for pressure-cooking.
- Select the High-Pressure setting and set the cooking time to 50 minutes. Start the Instant Pot.
- When the cooking time is complete, allow the pot to release the pressure naturally for about 15 minutes. Vent the valve and release the remaining pressure.
- Open the Instant Pot and remove the beef to a cutting board to shred it.
- Now you can move on to creating the sauce. Remove all but 1 ½ cups of liquid from the pot.
- To your ¼ cup of water, add the cornstarch and stir it with a fork.
- Set the Instant Pot to sear and add the cornstarch mixture to the pot. Whisk it and cook it until the sauce is thick and bubbly.
- Remove the sauce and serve the beef on its own or topped with the savory balsamic vinegar sauce.
Notes
Pressure-cooking is nothing new. In 1679, a French physicist, Denis Papin created the first pressure cooker. His hermetically sealed cooker reduced the cooking time of whatever he placed in it. This vessel took advantage of the idea that high pressure increases the boiling point of water.
Other inventors took advantage of Papin’s ideas and developed pressure canners for preserving food, an idea that Napoleon promoted to help his armies become better fed while on the move. Home canners were invented shortly afterward. Later, in the late 1930s, a pressure cooker pan for home use was developed and home cooks snapped them up.
Pressure cookers quickly grew in popularity, but during the years of World War 2, they were difficult to find since metal was reserved primarily for military use. After the war ended, demand exploded and manufacturers responded, flooding the market with pressure cookers, some of which were poorly made. These pressure cookers relied on a weighted valve rocking on the top of the pan, and many lacked safety features.
In 2009, the Instant Pot was released. These multi-cookers made pressure-cooking more accessible for many people across the world. There were no worries about exploding pots with the electronically controlled Instant Pot.
Great pressure-cooked meals were available at the push of a button. Additionally, the Instant Pot offers other settings all in one kitchen device. You can use it as a slow cooker or a skillet for browning things. Some of these appliances offer an air fryer setting.
Most Instant Pots and similar brands include a recipe guide with their cookers, which is a great place to start. However, if you are ready to branch out and experiment with cooking other foods in your Instant Pot, you need a few reliable recipes like ours for Instant Pot Balsamic Beef. This meat recipe cooks up nicely and is tender in your Instant Pot, and you can create a tasty sauce directly in the pot.
Serve the Balsamic Beef over a bed of mashed potatoes or white rice with the sauce over it all. Throw some frozen veggies in the microwave, and you will have a meal fit for a king!
One thing to keep in mind is to remember that for the Instant Pot to cook your beef correctly, you need to cut it into smaller pieces of similar size. Otherwise, the cooking time will not be adequate to tenderize and fully cook the meat.
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