Instant Pot Roast Beef - Russian

I'll bet you've never tried an Instant Pot Roast Beef inspired by the flavors of Russia. Hearty and rustic, just like braised Тушёнка (Тушеная говядина) translates as Tushonka, but I promise you this tastes even better. The Instant Pot makes it taste like it's been simmering on the stove all day, deeply flavored with Onions, Bay Leaves, Dill and Allspice, and a splash of Pickle Brine (and Vodka) for brightness.

Why You'll Love This Recipe

• Comforting and Hearty - the flavor will take you back to babushka's house, remembering her tasty and flavorful meals
• Faster than Braising - using the Instant Pot gives you the impact of braising, in just over an hour
• Serving Versatility - enjoy with slices of Dark Rye Bread and Smetana (sour cream), alongside Buckwheat Kasha or over Mashed Potatoes
• Great for Leftovers - tastes even better the next day, and meal prep friendly

Ingredients

• Beef Roast (Chuck is great - about 3 pounds or 1½ kg)
• Vegetables - Large Onion, Garlic Cloves, Carrots, Potatoes, Mushrooms, Celery Stalk
• Beef Broth
• Vodka (optional)
• Pickle Brine
• Tomato Paste
• Herbs - Bay Leaves and Fresh Dill (or dried dill)
• Spices - Allspice Berries, Salt and Pepper
• Oil for Frying - Sunflower or Vegetable oil

Equipment

• Instant Pot or Pressure Cooker (6 quart or 8 quart)
• Tongs
• Wooden Spoon
• Knife and Cutting Board
• Plate

How to Make Instant Pot Roast Beef

1. Season Beef - pat dry beef with paper towel and generously season with Salt and Black Pepper.
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. Add Aromatics - cook sliced onions and garlic until softened and golden (about 4 minutes). Stir in Tomato Paste and cook for 1 minute.
4. Deglaze - add a generous splash of Vodka to deglaze the pot. Scraped browned bits with a wooden spoon. Mix through Pickle Brine.
5. Finish Base - add chopped Dill, Bay Leaves and Allspice Berries. Pour in Beef Broth.
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. Natural Release - let pressure release naturally, takes about 20 minutes. Remove Beef and set aside.
8. Add Vegetables - add chopped Carrots, Potatoes, Mushrooms and Celery.
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. Prepare Beef - remove Beef and shred or slice into large bit size pieces. Return back into Instant Pot.
11. Serve - ladle Meat, Vegetables and Broth into bowls. Garnish with chopped fresh Dill. Serve with Dark Rye Bread, Buckwheat Kasha or Mashed Potatoes.

Variations

• Cabbage - add Cabbage wedges when adding Potatoes, for a tasty farmers style dish
• Sour Cream - serve with a dollop of Sour Cream
• Barley - add ½ cup of Pearl Barley to broth before pressure cooking for a heartier stew
• Thicken Broth - make a slurry by adding 1 teaspoon of Potato Starch with 1 teaspoon of water, then add to broth to thicken before serving.

Recipe Tips and FAQs

• Change the Meat - while Beef is most common, you can substitute with Pork Shoulder or even with Lamb just like real тушёнка (tushonka)
• Extra Dill - Russians and Eastern Europeans love cooking with Dill, so don't be shy. If using less during the cooking part, feel free to add extra fresh dill as garnish
• Chop Beef - before cooking, you can roughly chop the Beef into large pieces. This ensures it's fully tender and shreddable. Alternatively, if using a traditional rounder roast, slicing in half lengthways also makes shredding easier.
• Cut Veggies Large - especially the potatoes, keep vegetables large. This ensures they don't fall apart in the cooking process.
• Broth - if you don't have pre-made liquid Broth, you can substitute with bullion cubes and water

What is Tushonka? (тушёнка)

Tushonka comes from the Russian word 'to braise' or 'stew'. Traditionally refers to slow braised meat preserved in jars (like a meaty Russian Spam but not as processed). Many homes also refer Tushonka as any slow cooked meat (braised) and vegetables, even if not preserved in jars, but served for dinner.

Best Cuts of Meat for Tushonka

• Chuck Roast - great for marbling and flavor
• Beef Brisket - rich and fatty
• Beef Short Ribs - boneless or bone-in
• Beef Round Roast - leaner cut, but still works
• Pork Shoulder - Boston Butt
• Lamb Shoulder or Boneless Lamb Leg
• Avoid Sirloin or Tenderloin - as they will dry out

Do I Have to Use Vodka?

No. You can skip the Vodka and only use Pickle Brine to deglaze. However, for the full Russian experience..... definitely recommend.

Why Add Pickle Brine?

This is an old Slavic trick, not only does it add that signature flavor and tang famous in Russian cooking, it also balances the richness of the flavors.

Storage and Reheating

• Fridge - place in an airtight container and keep refrigerated for 4 to 5 days.
• Freezer - freeze in broth to preserve moisture. Enjoy within 3 months. Defrost in the fridge overnight before warming.
• Reheating - place leftover Beef Stew in a Saucepan or Frying Pan. Heat over medium heat stirring occasionally. Heat for about 10 minutes until hot.

Russian Recipes You'll Love

• Solyanka - Russian Hangover Soup
• Garlic Grenki - Garlic Rye Crouton Sticks
• Russian Pickles - Malosolniye
• Horseradish Vodka - to build appetite
• Russian Fried Potatoes
• Olivier - Russian Potato Salad
• Cabbage Piroshki
• Homemade Mustard
• Not Russian But Georgian Chakhokhbili (Чахохбили)

This Russian inspired Instant Pot Roast Beef has simple ingredients and big flavor. Comforting and hearty in every bite. Rustic and soulful, Russian Тушеная говядина might become your new favorite way to make Instant Pot Beef. A tasty timesaver that your whole family will enjoy. Bon Appetit! Приятного аппетита!

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