Instant Pot Balsamic Beef Pot Roast | Keto-Friendly and Gluten-Free

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more affordable and still provides acidity.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin roast is leaner, while brisket is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Plug in your Instant Pot and push the sauté button, setting it to 'more' for 30 minutes.

Cut the chuck roast into 4 or 5 large chunks for better searing.

Season the meat with onion powder, garlic powder, Himalayan sea salt, and black pepper on both sides.

Once the Instant Pot is hot, add 2 tablespoons of avocado oil.

Add the chunks of meat in batches to avoid overcrowding and sear for about 4 minutes on each side until browned.

Remove the meat and set aside, noting that the bottom of the pot may be browned.

Deglaze the pot with 0.5 cups of beef broth, scraping the bottom to remove any stuck bits.

Add 1 pound of sliced white mushrooms to the pot and sauté for a few minutes, coating them in the broth and drippings.

Pour in 0.5 cups of balsamic vinegar and 2 tablespoons of Worcestershire sauce, stirring to combine.

Place the rack from the Instant Pot on top of the mushrooms and layer the chunks of meat on top of the rack.

Close the lid, ensuring it is locked and the valve is set to sealing.

Press cancel, then select the meat or pressure cook button and set the timer for 40 minutes.

After cooking, perform a quick release of the pressure by pushing the valve to venting.

Once the pin drops, carefully remove the lid and take out the trivet with the meat, leaving the mushrooms and sauce below.

Hit cancel and then the sauté button to warm the pot again for making the sauce.

Bring the sauce to a rapid boil and let it cook for about 10 minutes to reduce.

Add xanthan gum starting with 0.25 teaspoon, stirring to avoid clumps and allowing it to thicken.

After it thickens, add in 0.5 to 1 cup of sour cream to enrich the gravy and reduce the tartness of the balsamic vinegar.

Taste the gravy and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens