Sauerbraten is a traditional German pot roast built on vinegar, wine, and spice, usually requiring days of marinating. This Instant Pot version delivers the same robust, tangy-sweet flavor in 55 minutes of cooking.
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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.
Refrigerate in an airtight container for up to 3 days. Reheat gently on sauté mode or in a 325°F oven. Freezes well for up to 3 months; thaw overnight before reheating.
Instant Pot or electric pressure cooker · Immersion blender · Cheesecloth (for spice bag)
Yes, you can braise it in a covered Dutch oven in a 325°F oven for 3–4 hours until the meat is tender, using the same ingredients and deglazing method.
They thicken the sauce and add subtle sweetness and spice, which is traditional in sauerbraten and balances the vinegar's acidity.
Eye of round is leaner and slices more cleanly; chuck roast has more marbling and becomes more tender. Both work; chuck will be slightly more forgiving.
No—natural release for 10 minutes prevents the meat from drying out. Quick release alone can toughen the roast.
After 55 minutes at pressure, the roast should shred easily with a fork. If still firm, close the lid and cook under pressure for an additional 10 minutes.
