Although the dark lager used in this recipe lends an incredibly rich flavor, you can and should feel free to change this recipe to suit your personal tastes. If you’d prefer, try using one of the many gluten-free beers available. If cooking with alcohol isn’t your thing, beef broth with a dash of Worcestershire sauce will do the trick nicely.
• Hands-On Time: 15 minutes
• Cook Time: 65 minutes
1 In a small bowl, combine the mustard, salt, pepper, and paprika. Cover all sides of the meat with the mustard mixture.
2 Press the Sauté button. Heat oil. Sear meat on all sides, about 5 minutes. Remove the meat and set aside.
3 Add beer and deglaze the Instant Pot® by stirring and scraping bottom and sides of Instant Pot® to loosen any browned bits.
4 Whisk in the tomato paste. Add the meat back into the pot along with the broth, Worcestershire sauce, onion, carrots, celery, and mushrooms. Lock lid.
5 Press the Manual button and adjust time to 60 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
6 Remove the meat to a serving platter. Let rest for 5 minutes. Slice. If desired, use an immersion blender to purée the juices in the Instant Pot®. Pour juices over the sliced meat. Serve warm.
INSTANT POT® OPTIONS
This is a dish where you can have fun with the many flavors and types of mustard available today. Dijon is a fan favorite, but horseradish mustard is another excellent pairing with beef dishes. Branch out and explore.