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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. 
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5 from 1 vote

Instant Pot Honey Balsamic Beef with Buttermilk Mashed Potatoes

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. 
Prep Time30 minutes
Cook Time1 hour 15 minutes
Reach Pressure Time15 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: American
Keyword: Honey Balsamic Beef with Buttermilk Mashed Potatoes
Servings: 8 servings
Calories: 550kcal

Ingredients

Honey Balsamic Beef

  • ~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

Sauce

  • 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

Potatoes

  • 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

Instructions

Beef

  • 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.

Sauce

  • 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.

Honey Balsamic Beef

  • 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.

Potatoes

  • 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.

Notes

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. 

Nutrition

Calories: 550kcal | Carbohydrates: 39g | Protein: 38g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 1298mg | Potassium: 1244mg | Fiber: 1g | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 5.3mg