This Sauerbraten recipe is made quickly in the pressure cooker. Enjoy the robust flavors of this traditional German Pot Roast without having to marinade the meat for days! Your instant pot seals in the flavor in a fraction of the time!
Enjoy the distinct and delicious flavors of this German Pot Roast any day of the week with this simple and quick sauerbraten recipe. Make this delicious beef pot roast anytime you feel like having some German food. No need to wait for Oktoberfest festivities to enjoy this dish!
What is Sauerbraten?
- Sauerbraten is a German pot roast made usually from beef. Other meats like lamb, venison and pork are also use.
- Sauerbraten means “sour roast meat”. The name comes from the dish’s preparation, as the meat is marinated for several days in a mixture of vinegar, wine and spices before it is cooked.
What cut of Beef to Use to Make Sauerbraten?
- In this sauerbraten recipe I used Eye of Round Roast. Beef Chuck and Rump Roast can also be used.
Making Sauerbraten in the Instant Pot
This sauerbraten recipe is not made the “traditional” way. Although the taste and flavors are as close to authentic German sauerbraten as I can remember, the preparation is different.
- Season the meat with salt and ground black pepper.
- Turn the instant pot/pressure cooker to “saute”. Add some of the oil and when hot, brown the beef roast on all sides until golden brown. Transfer the roast to a plate and set aside.
- Heat up the remaining oil and saute the onions, carrots and celery.
- Add the red wine and vinegar and with a wooden spoon, scrape the bottom of the pot. This will help release any brown bits collected at the bottom.
- Add the broth, seasonings and spices.
- Press the cancel/warm button and return the meat and any collected juices to the pressure cooker.
- Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release.
- Remove the beef roast from the pressure cooker and add the ginger snap cookie crumbs into the sauce. Mix well.
- After removing the roast from the pressure cooker, I let it rest for 5 to 10 minutes before slicing it. During this time, I like to use an immersion blender to blend the sauce. I still like to leave a few vegetables whole. Blending is optional but I love the fact that makes the sauce a bit thicker.
- I turn the “saute” option on while I slice the meat (or for about 5 minutes) so the sauce absorbs the flavors of the ginger snaps.
- I slice the meat very thinly and return it to the pot to keep it warm.
Sauerbraten Recipe Tips
- When using the “Saute” function, if your pot is getting too hot and is “burning” your food instead of “browning” it – click the Cancel/Warm function. When the temperature drops, turn the “Saute” function back on!
- If you are looking for a more traditional Sauerbraten recipe, visit West Via Midwest where my friend Michele has a melt-in-your-mouth delicious Sauerbraten recipe! It’s seriously amazing!
Take a look at these tasty Oktoberfest recipes:
- Homemade German Pretzels
- Grilled Sauerkraut Stuffed Brats
- Cheddar Ale Soup (Beer and Cheese Soup!)
- German Onion Pie
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Instant Pot Sauerbraten Recipe (German Pot Roast)
This Sauerbraten recipe is made quickly in the pressure cooker. Enjoy the robust flavors of this traditional German Pot Roast without having to marinade the meat for days! Your instant pot seals in the flavor in a fraction of the time!
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Ingredients
- 3 thyme sprigs
- 1 tablespoon pickling spices
- 2 bay leaves
- 3-4 pounds eye of round roast or chuck roast (see notes)
- Salt and ground black pepper
- 3 tablespoons olive oil (divided)
- 1 large onion, sliced
- 2 carrots, peeled and cut into 1-inch chunks
- 2 celery ribs, cut into 1-inch chunks
- 8 garlic cloves, minced
- 1/2 cup red wine
- 1/2 cup red wine vinegar
- 1 cup beef broth
- 1/2 teaspoon bouillon granules (chicken or beef)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup gingersnap cookie crumbs (about 10 cookies)
Instructions
- Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag.
- Season the meat generously with salt and ground black pepper.
- Turn the instant pot/pressure cooker to “saute”. Add 2 tablespoons of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside.
- Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute.
- Deglaze the pot by adding the wine and the vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Cook for about 2 minutes.
- Stir in the broth, bouillon, 1/4 teaspoon of salt and 1/4 teaspoon of black ground pepper and the spice bag.
- Press the keep warm/cancel button on the instant pot. Return the meat to the pot with any collected juices. Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release.
- Carefully unlock and remove the the lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 – 10 minutes.
- In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs.
- Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). If you prefer a totally smooth sauce you can blend a bit longer. Turn the instant pot to “saute” for 5 minutes. (while you slice the meat).
- Slice the meat thinly.
- Press the cancel/warm function and taste the sauce. Adjust the seasoning to your taste.
- Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Serve or keep it warm in the pressure cooker until you are ready to serve.
Chef’s Tips
- I use eye of round roast for this recipe but chuck roast and rump roast can also be used.
Nutrition
Calories: 430kcal (22%)Carbohydrates: 11g (4%)Protein: 47g (94%)Fat: 19g (29%)Saturated Fat: 5g (31%)Cholesterol: 132mg (44%)Sodium: 333mg (14%)Potassium: 565mg (16%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 2610IU (52%)Vitamin C: 4.5mg (5%)Calcium: 43mg (4%)Iron: 5mg (28%)
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Jade says
Such a good recipe! All the flavor is there, but mine came out a little tough 🙁 we don’t have a roast setting on our instant pot though so I pressure cooked it on high for 55 minutes, I’m wondering if I needed to adjust the setting at all to a get a tender roast?
Kathy says
Hi Jade! I am glad you liked the flavor of the roast. It amazes me that one can make this dish quickly with delicious results as if you followed a 2-day process recipe! Regarding the roast been tough, I don’t think the setting has a lot to do with it. My IP doesn’t have a roast setting either (actually the only setting I ever use is high pressure + timer). I have made this dish a few times and one time my beef was a bit tough for my taste. The difference was in the quality of the beef. Eye of round is a tough cut! I suggest you purchase the best possible quality of beef and if possible, humanly raised. I know it may sound silly to some but the way the animal is raised and slaughtered makes a difference. You can also try adding 4-5 minutes to the cooking time with a 30 minutes of natural pressure release. I hope this helps! Thanks for the feedback!!
Eric Martin says
My first try at Sauerbraten, made it for company. It was excellent‼️ I served this delicious dish with German cabbage, German beer bread and garlic mashed potatoes. My wife loved it, which was a miracle, my guest ate so much he almost burst. He took a doggie bag home. Thank you for sharing a very authentic recipe made in a unconventional way. Perfect in every way.
Kathy says
Thank you Eric. I am so glad everyone loved it.
Maureen says
I have a 2 pound eye of round roast and a 3 qt. InstaPot. Since your recipe calls for 3-4 pound of meat, should I half the liquid ingredients, veggies and spices, or use full amount to cook the meat. I don’t want to dilute the flavor of the gravy by using too much liquid, but have no experience with doing something like this.
Stacey S says
This was a fabulous recipe!
We never had Sauerbraten before and it was suggested to serve with gnocchi on another website. I knew I didn’t have days to prepare it traditionally, so I was happy to find this recipe for the Instant Pot.
I was very skeptical of the gingersnaps, but it really worked!
Delicious meal and will definitely make it again. Thank you.
Kathy says
Hi Stacey, I am so happy you like the recipe. The first time a chef showed me the ginger snap trick I was skeptical too. I was surprised as well, it really works well. Thanks for the feedback. xo
Helen says
This is by far the best dish I have made in my Instant pot so far! I love Sauerbraten but always hate the long wait while it marinades but this tasted exactly as if it had been in the marinade for days. It was super easy to make and my whole family enjoyed it. Will definitely be on our favourites list
Kathy says
Thank you Hele. Glad you enjoyed it!
Don Bowes says
I’ve been searching for a recipe just like this (pressure cooker sauerbraten). I am anxious to make it. A few questions for you:
– no Juniper berries? I see them often in traditional recipes.
– beef bouillon granules. Can I use Better than Beef Bouillon?
Kathy says
Hi Don, You can add Juniper berries if you wish. Better Than Bouillon works too! I use it often. Thank you!
Kelly Brosky says
I’m a Ninja Foodi newbie and want to try Sauerbraten in it soon. I’m wondering why the roast wasn’t marinated beforehand? If I marinate mine, will that make the flavors too strong?
Kathy says
Hi Kelly! You can marinate the meat if you prefer. The beauty of cooking in a pressure cooker is that the flavors get sealed in and are intensified. That doesn’t mean it overpowers . It just means that most dishes don’t need long marinating times or extra seasonings when cooked in a pressure cooker. Hope that helps!
Megan says
Is this a more savory or Sour tasting sauerbraten? The one I was introduced to (and love) at the German restaurant I worked at is more sour/vinegary. But other once I try have always been more savory. And I love the sour/vinegary way better
Kathy says
It has a bit of a sourdough taste.
Diane says
Soooo good. The only thing I left out was the celery by choice. Thank you so much for sharing this recipe. It’s delicious. It tastes just like the roasts you have to marinate in brine for three days then spend hours braising on the stove. If you love sauerbraten, try this recipe. It doesn’t disappoint!!
Kathy says
Thank you!!
Anita says
Made very different then the Sauerbraten I grew up with but the taste was what I remembered. The instant pot really makes this so easy.
Thank you for this recipe. Will be making quite often!
Kathy says
Thank you!
Josie Leonardo says
Did this recipe last week and my boyfriend and my roommate loved it!! I serve it with some homemade Spaetzle and apple sauce and it was a total hit,now they want me to make it at least once a month.!! Super easy to make and super tasty. I blended all the veggies and the cookie crumbs for a smooth gravy and it turned out way better than the one we had at our favorite German restaurant. Thanks for this recipe!
Kathy says
Thank you Josie! So glad you guys enjoyed it so much! A smooth gravy sounds good! Great idea!
Phoebe says
This was so easy compared to a more traditional recipe. I work full time so making sauerbraten was never possible with my schedule. That’s until I found this recipe. Turned out super tasty!