Marie Saba

From My Kitchen To Yours

Instant Pot Balsamic Beef

Balsamic beef just sounds good, doesn’t it? I thought so when I saw a recipe for it on Pinterest . . . but then I tried it and was very unimpressed.

So I decided to come up with my own recipe for Instant Pot Balsamic Beef. I wanted something that was really different flavor-wise from standard beef stew. More specifically, here’s what I was going for:

1. A LOT of balsamic flavor;

2. Fall-off-the-bone beef;

3. Mushrooms and onions to serve with the beef;

4. Deep flavor, the kind you can only get from cooking beef with bones; and

5. An easy recipe with a short ingredient list and minimal chopping.

After a few tries, I’m excited to share the finished recipe for Balsamic Beef! Although this version is for the Instant Pot, I also include instructions for the oven and slow cooker methods below. Hope you get to try it!

Instant Pot Balsamic Beef

Ingredients

4-6 bone-in beef short ribs (about 2 to 2 1/2 lbs.)
1/2 cup dry red wine
1/3 cup balsamic glaze
1 Tablespoon whole grain mustard
1 Tablespoon brown sugar
1 yellow onion, halved and sliced
1 (8 – 10 oz.) package sliced mushrooms
2 cloves garlic, peeled and smashed
1 dried bay leaf
Salt and pepper, to taste

For garnish: fresh flat-leaf parsley

Instructions

Using the sauté function on the Instant Pot, brown the short ribs on each side. Work in batches of 2-3 short ribs so as not to overcrowd the pan.
While the ribs are browning, in a medium bowl whisk together the red wine, balsamic glaze, whole grain mustard and brown sugar.
When the ribs are done browning, place them all in the Instant Pot, cancel the sauté function and pour the balsamic mixture over the ribs. Add the sliced onion and mushrooms, garlic and bay leaf. Season with salt and pepper. Stir a few times so that everything gets some balsamic mixture on it.
Lock lid on Instant Pot and turn the top knob to sealing. Cook ribs on high pressure on the manual setting for 45 minutes. When finished, release pressure immediately (careful, steam will be hot!) and remove lid. Transfer ribs to a serving dish, garnish with parsley if desired, and enjoy!

TO COOK ON THE STOVE-TOP & IN THE OVEN: Sear beef in an oven-proof Dutch oven over medium-high heat and follow instructions above through step 3, except keep the ribs in the Dutch oven instead of the Instant Pot. Cover Dutch oven with a lid and bake in the oven at 300 degrees for 4 hours or until beef is very, very tender (it should fall right off the bone if you pull it with a fork). Let rest 10-15 minutes; season with additional salt and pepper if needed. Garnish with parsley if desired and enjoy!

TO COOK IN THE SLOW COOKER: Sear beef in a pan on the stove over medium-high heat and follow instructions above through step 3, except place ribs in the slow cooker instead of the Instant Pot. Cover slow cooker with lid and cook for four hours on high or until beef is very, very tender (it should fall right off the bone if you pull it with a fork). Let rest 10-15 minutes; season with additional salt and pepper if needed. Garnish with parsley if desired and enjoy!

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