Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf

Method10 steps

1. 1

   Step 1: Gently pound the 4 top-round slices, about 1 lb in total, to⅛–¼ inch thick without making holes. Season with salt and freshly ground black pepper to taste and divide all 1 tsp paprika across them. Spread all 1 tbsp Dijon mustard thinly across the 4 slices. Keep the beef broth for step 7.

   Uses 4 thin beef top-round slices, about 1 lb total · 1 tsp paprika · 1 tbsp Dijon mustard · salt for beef seasoning, to taste · ground black pepper for beef seasoning, to taste

2. 2

   Step 2: Chop 1 of the 2 onions and cut 1 of the 3 carrots into filling strips. Halve both dill pickles (2) lengthwise and cut both bacon slices (2) into strips. Divide the chopped onion, carrot strips,4 pickle halves and all bacon strips across one end of the actual 4 seasoned mustard-coated beef slices from step 1. Keep the other onion and 2 carrots for step 6.

   Uses all 4 actual seasoned mustard-coated beef slices from step 1 · 1 onion chopped for filling · 1 carrot in strips for filling · 2 dill pickles, halved lengthwise · 2 bacon slices, cut into strips

3. 3

   Step 3: Roll each of the actual 4 filled beef slices from step 2 tightly, tucking in the ends. Secure with skewers, wooden picks or kitchen thread; remember to remove every fastener before serving.

   Uses all 4 actual beef slices with their divided filling from step 2

4. 4

   Step 4: Set the pressure cooker to sauté and let it heat according to its instructions. Add about 4 tbsp olive oil and brown the actual 4 secured rouladen from step 3 well on all sides, without burning the browned bits.

   Uses about 4 tbsp olive oil · all 4 actual assembled secured rouladen from step 3

5. 5

   Step 5: Move all 4 actual browned rouladen from step 4 to a plate and keep them ready to return in step 8. Remove most of the actual fat from the cooker, leaving the browned bits and only the remaining pan fat for step 6.

   Uses all 4 browned rouladen and actual pan drippings from step 4

6. 6

   Step 6: Slice the remaining 1 onion and chop the remaining 2 carrots. Add these and the cubed celery rib (1) to the actual remaining fat and browned bits from step 5. Lightly brown the vegetables, then add all 1 tbsp tomato paste. Keep the browned rouladen on their plate.

   Uses actual remaining pan fat and browned bits from step 5 · remaining 1 onion, sliced · remaining 2 carrots, chopped · 1 celery rib, cubed · 1 tbsp tomato paste

7. 7

   Step 7: Add all 1 cup ready beef broth to the actual browned vegetables and tomato paste from step 6. Scrape all browned bits free from the cooker bottom. Check the cooker’s own liquid requirements and add separate water only if needed to meet them. This selected version uses broth and no wine.

   Uses all actual browned gravy vegetables, tomato paste and pan drippings from step 6 · 1 cup ready beef broth · additional water only if required by this cooker’s liquid instructions

8. 8

   Step 8: Return all 4 actual browned rouladen held from step 5 to the actual broth-and-vegetable pot from step 7. Seal and use the author’s 20-minute Manual pressure-cooking setting according to your cooker’s operating instructions. The 20 minutes start once operating pressure is reached. Let pressure release naturally and open only when the cooker permits it. Check the rouladen are fork-tender and the filling is fully cooked; follow the cooker’s instructions for further cooking if needed.

   Pressure-cook rouladen once pressure is reached · 20 minUses all 4 actual browned rouladen held on their plate from step 5 · all actual deglazed vegetable-and-broth pot from step 7

9. 9

   Step 9: Lift all 4 actual cooked rouladen from step 8 onto a warm plate and keep warm. Leave the actual cooking liquid and cooked gravy vegetables in the pot. For this selected gravy route, blend that liquid and those vegetables until smooth, following the blender’s hot-liquid instructions. Set the cooker to sauté. Dissolve only the corn starch needed from the available 1–2 tbsp supply in a little separate cold slurry water. Stir the smooth slurry into the actual blended cooking liquid and bring to a simmer, stirring until thickened. Do not add another raw broth supply.

   Uses actual cooked rouladen, cooking liquid and gravy vegetables from step 8 · corn starch from the available 1–2 tbsp supply, only as needed · a little separate cold water for dissolving the chosen starch amount

10. 10

    Step 10: Taste the actual thickened gravy from step 9 and adjust with salt and freshly ground black pepper only as needed. Add sour cream to taste if using the optional finish. Remove every skewer, pick or thread from the 4 actual cooked rouladen kept warm in step 9. Serve them with the actual finished gravy as 4 servings; ready boiled potatoes and ready cooked red cabbage are optional sides. Refrigerate leftovers promptly.

    Uses all 4 actual cooked rouladen held warm after step 9 · all actual blended thickened cooking gravy from step 9 · additional gravy salt only as needed · additional ground black pepper only as needed · optional sour cream for finishing gravy, to taste · optional ready boiled potatoes for serving · optional ready cooked red cabbage for serving