Instant Pot Mediterranean Beef

Instant Pot Mediterranean Beef is a tender and flavorful beef recipe made with chuck shoulder roast in a delicious balsamic wine sauce.

Course Main Course

Cuisine Beef, Mediterranean

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 320kcal

Author Amee

Equipment

Pressure Cooker

Ingredients

2 lb boneless beef chuck shoulder roast trimmed of any fat
3 tablespoon all purpose flour can use gluten-free
½ teaspoon salt
1 teaspoon black pepper
½ teaspoon dried oregano
1 large onion finely chopped
4 shallots sliced
2 tablespoon extra virgin olive oil
1 garlic clove minced
½ cup beef broth
¼ cup red wine Cabernet Sauvignon, Merlot or Pinot Noir works well here *if you don’t have wine, just use more beef broth
¼ cup good quality balsamic vinegar
½ cup chopped pitted Medjool dates
*optional: parsley or fresh oregano for garnish

Instructions

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 well 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

Notes

A note about the Instant Pot "food burning" message code: several things that can trigger this message. It's a safety code to prevent overheating. It can be from not enough liquid, but that wouldn't be an issue here since this recipe included plenty of liquid to create a sauce for the beef. Other things that can cause it are: steam release valve not being properly sealed, sealing ring improperly installed, food that got spilled onto the heating element, or browned bits of the meat weren't scraped up when the liquid was added so it didn't properly deglaze when it switched to pressure cook mode. Make sure to stir well before cooking.

Nutrition