Instant Pot Sauerbraten with Tangy Gravy

Instant Pot sauerbraten is a pressure-cooked take on the German pot roast, made with beef, vinegar, warm spices, and a sweet-sour gravy. It skips the traditional multi-day marinade but keeps the dish’s signature tang, making a tender roast practical for a weeknight or Sunday dinner.

Ingredients

3½ lb (1.6 kg) boneless beef chuck roast, cut into 3 or 4 large pieces
1½ tsp (9 g) fine salt
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral oil
1 large yellow onion, sliced, about 2 cups (300 g)
1 large carrot, sliced, about 1 cup (130 g)
2 celery ribs, sliced, about 1 cup (100 g)
1 cup (240 ml) red wine vinegar
1 cup (240 ml) dry red wine, or additional beef broth
1 cup (240 ml) low-sodium beef broth
½ cup (120 ml) water
2 tbsp (30 ml) packed brown sugar
2 tbsp (30 ml) tomato paste
2 bay leaves
8 whole black peppercorns
6 whole cloves
6 juniper berries, lightly crushed (optional; use a pinch of crushed rosemary if unavailable, which gives a more herbal flavor)
2 tbsp (30 ml) Worcestershire sauce
12 gingersnap cookies, about 2 oz (57 g), finely crushed
1 tbsp (15 ml) cornstarch mixed with 1 tbsp (15 ml) cold water, as needed

Instructions

Pat the beef dry and season all over with salt and pepper. Select Sauté on the Instant Pot and heat the oil. Brown the beef in batches, turning to color several sides, about 8–10 minutes total. Transfer it to a plate. Avoid crowding the pot, or the meat will steam instead of brown.
Add the onion, carrot, and celery. Cook for 3 minutes, stirring and scraping up browned bits. Stir in the vinegar, wine, broth, water, brown sugar, tomato paste, bay leaves, peppercorns, cloves, juniper berries, and Worcestershire sauce. Scrape the bottom thoroughly so no browned pieces remain stuck, which can trigger a burn warning.
Return the beef and any juices to the pot. Lock the lid, set the valve to Sealing, and cook at High Pressure for 60 minutes. Allow a 15-minute natural pressure release, then carefully release any remaining pressure. The pressure-building and release time varies by appliance and is not included in the programmed cook time.
Check the thickest part of the beef with a food thermometer. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; for sauerbraten, continue cooking until the roast is fork-tender, usually around 190–205°F (88–96°C). If it is not tender, lock the lid and cook at High Pressure for another 10 minutes, then release pressure naturally for 10 minutes before checking again.
Move the beef to a serving plate and tent it loosely with foil. Remove the bay leaves and whole spices from the cooking liquid. For a smoother gravy, strain out the vegetables; for a more rustic sauce, leave them in. Select Sauté and bring the liquid to a simmer.
Stir the crushed gingersnaps into the simmering liquid and cook for 3–5 minutes, stirring often, until they dissolve and the gravy thickens. Taste and adjust the balance with a little more brown sugar for sweetness or a splash of vinegar for extra tang. If it is still thinner than you like, stir in a little cornstarch slurry and simmer briefly. Slice or pull apart the beef and serve with the gravy.

Tips

Chuck roast works well because its connective tissue becomes tender under pressure. Cut it into a few large pieces so it browns more easily and fits without being tightly packed.
Use a dry red wine for a rounded flavor, or replace it with the same amount of broth. The alcohol cooks down, but the finished gravy will taste less complex without wine.
Gingersnaps are a traditional-style thickener for many sauerbraten gravies. Choose plain cookies rather than chocolate-coated ones; if they are unavailable, use 1–2 tablespoons of cornstarch slurry instead, adding gradually because it thickens differently.
Do not skip scraping the pot after sautéing. A layer of stuck-on fond can interfere with pressure cooking, and the pot may display a burn warning.

Serving Suggestions

Serve the beef sliced or in large tender pieces, generously coated with gravy. Potato dumplings, mashed potatoes, boiled potatoes, or buttered egg noodles all catch the sweet-sour sauce. Add braised red cabbage, green beans, or a crisp green salad for a vegetable side. A spoonful of applesauce or cranberry sauce can complement the vinegar-rich gravy without making the whole meal overly sweet.

Variations

For a milder, less sharp sauce, replace up to ½ cup (120 ml) of the vinegar with additional broth. For a deeper spice profile, add a small strip of orange peel during pressure cooking and remove it with the whole spices before thickening. If you prefer a more traditional marinade, combine the beef with the vinegar, wine, aromatics, and spices in a covered nonreactive container and refrigerate for 2–3 days, turning once daily; then cook as directed, using the marinade as the pot liquid and adding broth as needed to meet your pressure cooker’s minimum liquid requirement. Keep raw beef refrigerated during marinating.

Storage and Reheating

Refrigerate the beef and gravy within 2 hours of cooking, preferably in shallow, covered containers. They keep for 3–4 days in the refrigerator. Reheat gently in a covered saucepan over low heat, adding a splash of broth or water if the gravy has thickened; heat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat portions in the microwave, stirring midway and checking the temperature in more than one spot. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked beef at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Does sauerbraten need to marinate for days?
This version does not; pressure cooking gives the beef time to absorb the seasoned cooking liquid. A refrigerated 2–3-day marinade adds a more developed, traditional tang, but it is optional.

Can I use a different cut of beef?
Beef shoulder or another well-marbled pot-roast cut can work. Lean cuts such as top round are more likely to turn dry or firm, so check tenderness and avoid extending pressure cooking unnecessarily.

Why is my beef not tender after 60 minutes?
Roast thickness, starting temperature, and appliance differences affect cooking. If the beef is safe but still tough, it needs more time to break down: pressure-cook in 10-minute increments and allow a 10-minute natural release each time.

Can I make it without wine?
Yes. Substitute an equal amount of beef broth. The sauce will still be tangy, though it will have less depth; taste before adding extra vinegar or sugar.

Can I make the gravy without gingersnaps?
Yes. Simmer the liquid to reduce it, or thicken it with a small amount of cornstarch slurry. Add the slurry gradually and simmer until the gravy reaches the consistency you want.

Can I cook the roast whole?
Yes, if it fits comfortably and does not exceed the Instant Pot’s fill line. Browning in pieces is easier, and a whole roast may need additional pressure-cooking time; use fork tenderness, not time alone, as the cue to finish.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).