Instant Pot Roast Beef - Russian Style

Ingredients

• 3 pounds (1 1/2 kg) Beef Roast (Chuck Roast is great for this)
• 1 large Onion
• 5 cloves Garlic Cloves
• 3 Carrots (cut into 2" pieces)
• 4 medium Potatoes (Cut in half or quartered)
• 8 oz (250 g) Mushrooms
• 1 Celery Stalk
• 2 cups (500ml) Beef Broth
• generous splash of Vodka
• 1/2 cup Pickle Brine
• 1 tablespoon Tomato Paste
• 2 Bay Leaves
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoon whole Allspice Berries (about 10)
• 2 tablespoons chopped fresh Dill (or 1 teaspoon Dried Dill)
• Fresh Dill ( for garnish and flavor)
• Sunflower Oil for frying (or Vegetable Oil)

Instructions

1. 1

   Season Beef - pat dry beef with paper towel and generously season with Salt and Black Pepper.

2. 2

   Sear - set Instant Pot to SAUTE and add Oil. Sear beef until it is browned on all sides, about 3 minutes per side. Remove and set aside on a plate.

3. 3

   Add Aromatics - cook sliced onions and garlic until softened and golden (about 4 minutes). Stir in Tomato Paste and cook for 1 minute.

4. 4

   Deglaze - add a generous splash of Vodka to deglaze the pot. Scraped browned bits with a wooden spoon. Mix through Pickle Brine.

5. 5

   Finish Base - add chopped Dill, Bay Leaves and Allspice Berries. Pour in Beef Broth.

6. 6

   Pressure Cook - return Beef Roast to Instant Pot and nestle into the broth. Lock lid, set valve to SEALING, and PRESSURE COOK on high for 1 hour and 15 minutes.

7. 7

   Natural Release - let pressure release naturally, takes about 20 minutes. Remove Beef and set aside.

8. 8

   Add Vegetables - add chopped Carrots, Potatoes, Mushrooms and Celery.

9. 9

   Pressure Cook - Return Beef on top of vegetables and PRESSURE COOK on high for 8-10 minutes. Carefully quick release, so vegetables don't over cook.

10. 10

    Prepare Beef - remove Beef and shred or slice into large bit size pieces. Return back into Instant Pot.

11. 11

    Serve - ladle Meat, Vegetables and Broth into bowls. Garnish with chopped fresh Dill. Serve with Dark Rye Bread, Buckwheat Kasha or Mashed Potatoes.