This Honey Balsamic Beef with Buttermilk Mashed Potatoes (Instant Pot) has tender, shredded beef cooked in the Instant Pot, covered in a delicious honey balsamic sauce, and served over creamy buttermilk mashed potatoes.
First Time was Not a Charm
Time for honesty. The first time I attempted to make this recipe, it was a disaster. My parents were in town visiting and I wanted to make a good meal for the last night of their visit. I assumed that my meal idea was going to be good. And I assumed I was a general pro with the Instant Pot. Both assumptions were wrong.
The day before I attempted this recipe the first time, I took the sealing ring out of my Instant Pot lid to clean it. The day I went to make the recipe, I forgot to put the ring back. I thought it was a little strange that the pot would never reach the correct pressure, that it was steaming like crazy, and kept saying ‘burn’. But, I just kept adding broth and thinking, “this is kinda weird.” I went through about 10 cups of beef broth before I finally realized what was happening. It was not my best moment in the kitchen.
The beef spent so much time in the Instant Pot that it somehow cooked, so my parents and husband were encouraging that we should still eat it. However, since it hadn’t actually been pressure cooked, it was quite chewy. And, my sauce recipe hadn’t been tweaked so I didn’t think that was all that great either. Let’s just call the first attempt at this beef an all around fail.
My family tried to be supportive and said things like, “Well these mashed potatoes are great!” Because let’s be honest, no one was excited to eat the rubbery beef. My three year old son has no problem telling it like it is. He took a bite, started crying and said, “It’s too CHEWY!!!!” He wasn’t wrong. We were all trying to suppress laughs.
Honey Balsamic Beef with Buttermilk Mashed Potatoes
I was not willing to let the recipe get the best of me, so I decided it must be conquered. Plus the buttermilk mashed potatoes were just so tasty, creamy, and amazing (even the first time) that they needed beef that matched their deliciousness. It took a few tries, and obviously using a ring in the Instant Pot lid, but it finally happened. This beef is fall apart tender in a sweet and savory sauce, and it’s easy to make.
This honey balsamic beef with buttermilk mashed potatoes is a perfect meal for a weekday or weekend dinner!
Honey Balsamic Beef with Buttermilk Mashed Potatoes (Instant Pot). Tender, shredded beef cooked in the Instant Pot, covered in a delicious honey balsamic sauce, and served over creamy buttermilk mashed potatoes.
- ~3 pound chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tbsp olive oil divided
- 1 onion diced
- 4 cloves garlic
- 4 cups beef broth
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp reduced sodium soy sauce
- 1/2 cup chicken broth
- 2 tbsp Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried ground thyme
- 1 tbsp light brown sugar
- 1/4 teaspoon salt
- 1 tbsp corn starch
- 2 pounds russet potatoes do not need to be peeled
- 2 tbsp unsalted butter
- 1 cup buttermilk
- 4 cloves garlic
- 1 teaspoon salt
- chopped parsley for serving if desired
Evenly coat beef with salt and pepper.
Turn Instant Pot to saute mode and heat 1 tbsp olive oil. Sear beef for 1 minute on each side.
Remove beef from pot and add 1 tbsp olive oil. Add onion and saute for 4 minutes. Then, add garlic and saute for another minute. Turn off pot.
Return beef to pot and add beef broth. Cook on high pressure for 60 minutes. Let natural release for 15 minutes. Note: If you have a 2.5 pound roast, cut off 5 minutes of cooking time.
In a small sauce pan over medium heat, whisk together all of the sauce ingredients except for the corn starch. Very slowly sprinkle corn starch over mixture while constantly whisking. Bring to a simmer, then reduce to low and let simmer for 15 minutes. Remove from heat.
When beef is finished cooking, drain liquid from the beef, garlic and onions. Use two forks to shred beef. Mix sauce together with the shredded beef and cooked garlic and onions.
Wash and scrub potatoes. Cut off any eyes or other rough spots. You do not need to peel the potatoes. Cut potatoes into about 1 inch sized chunks.
Bring a large pot of salted water to a boil, add potatoes and boil until easily pierced with a fork, about 20 minutes.
Drain potatoes. Add butter, buttermilk, garlic cloves, and salt. Use a potato masher to mash until smooth, or desired consistency is reached. Serve with honey balsamic beef on top. May top with chopped parsley if desired.
For timing, I sear the beef and get it started in the Instant Pot. While the beef is cooking, I first make the sauce and set it aside (if it cools a bit, no problem, the beef warms it up). Finally, about 20 minutes before the Instant Pot is done with the pressure mode, I start the potatoes.
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