Instant Pot Balsamic Beef
Transform your weeknight dinners with this sweet and tangy Instant Pot Balsamic Beef recipe! Featuring 10 simple ingredients, this dish is juicy, flavorful and truly effortless to prepare. When time is tight, you can whip up fork tender beef in your Instant Pot in just over an hour! This Shredded Beef is made with our Grass Fed Beef Rump Roast, balsamic vinegar, bone broth, soy sauce, garlic, fresh rosemary and a tiny bit of honey to give that sweet finish. This one pot meal is guaranteed to be a hit with the entire family!
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Balsamic Beef Cooking Tip & Substitutions
Substitute Different Meat: This recipe is a great base and works well with either Beef Rump Roast or Beef Cross Rib Roast. We’ve also made this recipe using Beef Chuck Roast; however, the sauce was more flavorful using leaner roasts. Make sure the roast is cut into 2x2 square pieces so the meat gets tender and juicy while it cooks in the sauce.
Cook Time Variations: Depending on the size or type of roast (Rump, Cross or Chuck) time will vary when pressure cooking. For a 3lb Rump Roast (cut in pieces) it takes about 75 minutes to be fall-apart-tender; however, we've made some in 60 minutes that have a firmer texture. If you remove the lid and the meat isn't tender, just lock the lid again and pressure cook for another 15 minutes with a 10 minute natural release.
Beef or Chicken Bone Broth: When cooking beef we like to use beef bone broth. No matter what you have on hand either bone broth will work well.
Sauce Reduction: This is an optional step; however, it takes the sauce up to another level. Once thickened, drizzle this sweet and tangy sauce on the meat. So we urge you to take 5 minutes to reduce this sauce in the Instant Pot!
What to Eat with this Balsamic Shredded Beef?
Pair beef with jasmine rice, roasted potatoes or make lettuce cups. Our favorite way is to use this shredded beef in protein bowls or add it into sandwiches!
How to Reheat Shredded Beef?
Stovetop: In a small pot over medium-high heat add ¼ cup of leftover sauce and shredded balsamic beef. Turn down the heat to low when the sauce starts to simmer and cover with a lid. Stirring occasionally cook for about 5 minutes or hot.
Oven: Preheat the oven to 350°F. In an oven safe dish add ¼ cup of leftover sauce and shredded balsamic beef. Make sure to cover the dish. Depending on how much meat you’re reheating, the total time will vary. Cook for about 10 to 15 minutes or until fully hot.
How to Cook in the Slow Cooker?
You can also make this in a slow cooker. Make sure to brown the roast pieces in a cast iron skillet to build flavor. Turn the slow cooker on low for about 5 to 6 hours. Make sure most of the meat is covered in the liquid to keep it juicy and tender. Cover with the lid and cook until it shreds.
Instant Pot Balsamic Shredded Beef
Prep time: 15 minutes
Cook time: 75 minutes
Total time: 90 minutes
Serves: 4-6
Ingredients
2 1/2 - 3 lbs Rump Roast (cut into 2x2 inch squares) or Beef Cross Rib Roast
1/3 cup balsamic vinegar
1 tbsp soy sauce or coconut aminos
1 cup beef bone broth
4 garlic cloves, minced
1-2 tbsp honey
1 tsp salt
1 red onion (peeled & cut into quarters)
1 sprig fresh rosemary
1 bay leaf
Instructions
1. Open and remove the roast from the packaging. Place on a cutting board and pat dry with a paper towel. Let sit at room temperature for about 10 minutes before cutting.
2. Then cut the roast into 2 x 2 inch square pieces. Cutting the roast in squares helps it cook better!
3. In a glass measuring cup, mix together balsamic vinegar, soy sauce, beef bone broth, minced garlic, honey and salt.
4. Add the balsamic mixture, along with the onions, sprig of rosemary and bay leaf into the Instant Pot. Then add in the roast pieces. Using tongs make sure the pieces are about two thirds submerged in the liquid. If the meat is not submerged it can dry out during cooking and lead to tough meat. If more liquid is needed add more bone broth.
5. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 75 minutes.
6. When the 75 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid. If the pieces aren’t fork tender put the lid back on and pressure cook on high for another 15 minutes with a 10 minute natural release.
7. Remove the roast pieces and set on a cutting board. Let sit for about 10 minutes before using a fork to shred meat. Reserve the cooking liquid to pour on top of meat, if desired. Adjust seasoning as needed.
8. Optional sauce reduction but worth it: Press the ‘Saute’ function on the Instant Pot and start to reduce down the cooking liquid to thicken sauce for about 5 minutes. Continue to cook down until desired thickness has been reached. Taste and adjust seasoning as needed. Reserve the liquid to pour on top of meat or use as a dipping sauce, if desired.
9. Store leftover shredded meat and sauce separately in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.