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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
Keyword beef, instant pot
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 320kcal
Author Amee


  • Pressure Cooker


  • 2 lb boneless beef chuck shoulder roast trimmed of any fat
  • 3 tbsp all purpose flour can use gluten-free
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp dried oregano
  • 1 large onion finely chopped
  • 4 shallots sliced
  • 2 tbsp 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


  • 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


Calories: 320kcal | Carbohydrates: 8g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 283mg | Potassium: 538mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 28mg | Iron: 4mg