Instant Pot Sauerbraten | German Sauerbraten Recipe

Once again the Instant Pot saves the day! Make this Instant Pot Sauerbraten and you will never want to make it the traditional way ever again. It’s simple, tender, and absolutely delicious in a fraction of the time and effort of the traditional method of cooking.

Sauerbraten is a traditional German roast dish. It translates as sour roast because it’s made with pickling spices as well as traditional roast ingredients. It can be made with a variety of different meats, but for this recipe I use beef.

Traditionally, this dish would take anywhere from 3 days to marinate, and another 5 hours to prepare and cook. Using your Instant Pot you can shave hours off that time, making this dish much more accessible as a meal and not just a special occasion dish.

Instant Pot Sauerbraten Recipe

This Instant Pot Sauerbraten is definitely a roast recipe you will want to try. This comes out incredibly tender and has a flavor like no other roast dish you’ve had. The ginger snaps at the end give it such an aromatic and sweet quality that you will love!

So the first thing you’re going to ask me is, why did I not marinate the Sauerbraten for 3 days like any reasonable person would?

Well, I did. I marinated one batch for 3 days, another for 1.5 days and the third batch, I made with no marinating at all. And guess what?

They all tasted the same.

None of us four testers could pick out which Sauerbraten Recipe was which one. So of course, in the interests of #ruthlessefficiency, I have written the recipe so that you can slap it together on any day at all, with almost no pre-planning.

IF YOU LIKE THIS RECIPE, TRY MY INSTANT POT MALAYSIAN BEEF RENDANG RECIPE!

If you’re looking for more great German recipes, check out my Instant Pot German Red Cabbage. Make this delightfully sweet and sour side vegetarian dish right in your Instant Pot.

I love cooking this in the Instant Pot because it’s simple enough for a weeknight dinner, but also nice enough to present to guests. Serve it with mashed potatoes or spaetzle for the most traditional pairing. Or, if you are doing low carb, you could serve it with riced cauliflower, or steamed veggies.

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Instant Pot German Sauerbraten

Once again the Instant Pot saves the day! Make this Instant Pot Sauerbraten and you will never want to make it the traditional way ever again. It's simple, tender, and absolutely delicious in a fraction of the time and effort of the traditional method of cooking.

Print Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Time to Pressure and NPR: 20 minutes

Total Time: 1 hour 10 minutes

Course: Main Courses

Cuisine: German

Keyword: authentic German Sauerbraten, instant pot sauerbraten, sauerbraten, Sour bratten

Servings: 10

Calories: 332kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For the Spice Packet

• 3 tablespoons (3 tablespoons) pickling spices
• 1 teaspoon (1 teaspoon) juniper berries
• 2 (2 ) Bay Leaves

For the Meat

• 3 pounds (1.36 kg) beef rump roast, cut into 3 large pieces
• 2 cups (320 g) Sliced Onions
• 1 cup (128 g) large chopped carrots
• 1 cup (235 g) Chicken Broth
• 1/2 cup (119.5 ml) Red Wine Vinegar
• 1 tablespoon (1 tablespoon) minced ginger
• 1 tablespoon (1 tablespoon) Brown Sugar
• 1 teaspoon (1 teaspoon) Salt
• 1 teaspoon (1 teaspoon) Ground Black Pepper

For Finishing

• 1/2 cup (56.5 g) crushed gingersnaps
• 1/2 cup (115 g) sour cream, optional
• 2 tablespoons (2 tablespoons) coarse ground mustard

Instructions

• For the spice packet: Place pickling spices, juniper berries, and bay leaves into a cheesecloth bag and place into the inner liner of the Instant Pot or pressure cooker. 
• Place the beef into the inner liner of the instant pot. Add onions, carrots, ginger, sugar, salt, and pepper. Pour over the red wine vinegar and chicken broth.
  
• Set the Instant Pot at High pressure for 40 minutes. When cook time is complete, let the pot sit undisturbed for 10 minutes, and then release all remaining pressure.
  
• Open the lid and remove the beef to a serving tray. Cover with foil and let it rest. Discard cheesecloth bag.
  
• Add in in crushed gingersnaps (if using), sour cream (if using)  and mustard. Use an immersion blender to blend the vegetables until a rough sauce forms. Pour over the meat and serve.    
  

If you can't find pre-mixed pickling spices, it usually is a loose combination of mustard seeds, allspice berries, whole coriander seeds, bay leaves and cinnamon. Honestly, just throw some of those in there and call it a day.

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Nutrition

Calories: 332kcal | Carbohydrates: 12g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Fiber: 1g | Sugar: 4g

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Don’t forget to check out my Instant Pot Fast & Easy Cookbook! 

This book is full of all kinds of boldly flavored and internationally-themed recipes–Mexican, Thai, Moroccan, and more–with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.