Instant Pot Mediterranean Beef

Total Time 0:00


  • 2 lb boneless beef chuck shoulder roast, trimmed of any fat
  • 3 tbsp all purpose flour (can use gluten-free)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 large onion, finely chopped
  • 4 shallots, sliced
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 cup beef broth
  • 1/4 cup red wine (Cabernet Sauvignon, Merlot or Pinot Noir works well here) *if you don’t have wine, just use more beef broth
  • 1/4 cup good quality balsamic vinegar
  • 1/2 cup chopped, pitted Medjool dates
  • *optional: parsley or fresh oregano for garnish


Whisk together flour, salt, pepper and dried oregano
Chop roast (slicing against the grain) into 2" size cubes
Place roast cubes inside a plastic bag and add flour mixture
Seal bag and shake to coat the meat
Turn Instant Pot on to "Sauté" mode and add olive oil
When the pot is hot, add beef mixture, onions, shallots and garlic
Sauté for 4-5 minutes until lightly browned, stirring occasionally to prevent burning
Add broth, wine, balsamic vinegar and dates and gently stir to mix
Put the lid on top and lock to seal
Press "Cancel" to stop sauté, then press "Manual" and set the timer for 40 minutes on high pressure setting
When cooking time has finished, use the "Natural Release" and allow the pressure to release on it's own (takes about 15 minutes)
Serve over cauliflower rice, mashed potatoes, couscous or brown rice


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