Instant Pot Svíčková

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat vegetable oil in the Instant Pot on sauté mode until shimmering.

Season beef chuck with salt and black pepper, then sear on all sides until browned, about 4-5 minutes per side.

Remove beef and set aside. Add butter to the pot and melt.

Sauté chopped onion, carrots, and celery until softened, about 5-7 minutes.

Add minced garlic, bay leaves, thyme, and black pepper; cook for 1 minute until fragrant.

Return the beef to the pot and add enough water to cover the meat.

Seal the Instant Pot lid and set to high pressure for 60 minutes.

Once cooking is complete, allow natural release for 10 minutes, then quick release remaining pressure.

Remove beef and let rest; strain the sauce and return to the pot.

Blend the sauce until smooth, then stir in heavy cream and lemon juice; heat through.

Slice the beef and serve with the sauce, garnished with parsley and accompanied by bread dumplings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens