Instant Pot Mustard Beer Braised Beef

I always knew the Instant Pot (get yours here: was good for soups and stews, but I never would have guessed you could get a gorgeous hunk of roast beef cooked perfectly tender. And the simple, bright sauce makes this a perfect choice, whether you’re looking to knock ‘em dead at dinner or for a holiday feast.

Mustard and beer in the cooking liquid work with the pressurized steam to impart both mellow flavor and amazing tenderness to this inexpensive cut of meat. The perfect blend of aromatics and herbs add a wonderful finish to this fantastic dish.

Serve alongside some bright and simple steamed vegetables or grilled potatoes for a dinner your family will love, whether it’s a simple weeknight meal or a big family get-together.

Pro Tip: If needed, mix 1 tbsp cornstarch with 1/4 cup cooking liquid to thicken the sauce at the end.

A gorgeous hunk of roast beef cooked perfectly tender.


  • 2 lbs well-marbled beef chuck or rump roast
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 tsp kosher salt
  • 1 tbsp mustard powder
  • 1 1/2 tsp tomato paste
  • 1 garlic clove, minced
  • 1/2 cup stout beer (like Guiness)
  • 3 sprigs fresh thyme
  • 2 tbsp 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 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.

*The MANUAL and PRESSURE COOK buttons are interchangeable.