Mustard Beer Braised Beef
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 2lbs well-marbled beef chuck or rump roast
  • 2tsp salt
  • 1/2tsp pepper
  • 2tbsp olive oil
  • 1 onionfinely diced
  • 1 carrotdiced
  • 1 celery stalkdiced
  • 1/2tsp kosher salt
  • 1tbsp mustard powder
  • 1 1/2tsp tomato paste
  • 1 garlic cloveminced
  • 1/2cup stout beerlike Guiness
  • 3 sprigs fresh thyme
  • 2tbsp whole-grain mustard
  1. Season beef with salt and pepper.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  3. When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
  4. Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
  5. Add stout beer and thyme to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Nestle the beef into the vegetable mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
  11. Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
  12. Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
  13. Serve sliced beef roast topped with mustard sauce.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.