Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (2024)

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Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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This Rouladen recipe, akaRinderrouladen,is similar to the traditional Rouladen (beef rollups) made throughout Germany, however it calls for a pressure cooker. In my case, it's an Instant Pot.

Pressure cookers,Schnellkochtöpfe, are very commonly used in Germany, however, I haven't had one for years!

These German beef roulades are a great dinner idea for special occasions. Although they do take a bit of time to prepare, the pressure cooker helps speed up the cooking process.

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (4)

HOWEVER, if you want to have these same flavors in a less expensive and a much quicker recipe, then check out the Flatladen recipe I created.

It has all the flavor of a traditional rouladen recipe, especially the wonderful gravy ... but it's perfect for a week night meal! My family LOVES this!

Grab Oma's TOP 10 favorite German recipes using an Instant Pot (or other brand) inPressure Cooker Recipes:

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (5)

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

How to make Instant Pot Rouladen

Ready? Let's make some Rouladen...

Pound your meat thin, spread with mustard, and get the rest of the ingredients ready.

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (6)

I find setting things up in an assembly-line style makes everything go faster and easier. Top the thin slices of beef with slices of bacon, pickles, and veggies. Roll up each piece of meat.

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (7)

You can use either wooden picks or metal skewers to hold your rouladen together. Or, if you are blessed, you'll actually have metal rouladen clips available. Some people like to use a thin kitchen twine or thick thread to hold theirs together.

Whatever way you choose, just make sure you remove them before serving!

Now, you're ready to brown the rouladen in the Instant Pot pressure cooker (or whichever pressure cooker you have).

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (8)

Make sure you take the time to brown the beef roll-ups. Don't rush this step.

The browning will ensure a wonderful flavor, especially in the gravy. The little bits that stick to the bottom of the pot are the basis for the gravy. The more browned, without burning, the more intense the taste.

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (9)

Once the meat has browned, and you've added the rest of the ingredients according to the recipe, making sure you have scraped up all those lovely browned bits, you are ready to seal the pressure cooker and set it.

Make sure you always follow the manufacturer's requirements for sealing and setting your cooker. Safety first!

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (10)

Seal pressure cooker and set to Manual for 20 minutes and use Natural Release.

Yes, it only takes 20 minutes under pressure to cook the rouladen to fork-tenderness. However, for calculating the timing, you also need to add the time for the pressure cooker to come to pressure. Natural Release will also add extra time.

To figure out the total time, you'll need to know your cooker. Those coming-to-pressure times and the Natural-Release times are different depending on the make and model. Your pressure cooker (including the Instant Pot) manual will have those times available for you.

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (11)

Once the Natural Release has finished, open your pressure cooker, remove the rouladen and set them aside and keep warm. Make the gravy according to the recipe below.

Then you are ready to enjoy absolute fork-tender meat with the most amazing flavor... easy and quick. German perfection!

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (12)

What to Serve with Rouladen?

If you're wanting a traditional German beef rouladen dinner, there are several side dishes that are a MUST! Of course, there are other ones that also pair perfectly with rouladen and its fabulous gravy.

The Top 10 German Recipes to serve with Rouladen are:

  1. Potato Dumplings
  2. Red Cabbage
  3. Click to see the rest of theTop 10 Side Dishes to serve with Rouladen.

Ready to make this German Rouladen recipe?

Is the recipe below locked?Here'swhy.

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf

This classic German recipe made in the Instant Pot pressure cooker produces perfect Rouladen (beef rolls) every time.

This is one of our favorite German dishes that we love especially with potato dumplings and red cabbage. But sometimes, I'll make boiled potatoes and baby carrots or mixed veggies, when it needs to go fast. Either way, this is pure comfort food!

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

60 minutes

Servings:

Makes 4 servings

Ingredients:

  • 4 slices top round, about 1 pound (see hints below)
  • 1 teaspoon paprika
  • 1 tablespoon Dijon mustard or German mustard
  • 2 slices bacon, cut into strips
  • 2 onions
  • 2 dill pickles or German pickles
  • salt and black pepper
  • olive oil or butter for frying
  • 3 carrots
  • 1 celery rib, cubed
  • 1 tablespoon tomato paste
  • 1 cup beef broth or water (see hints below)

Instructions:

  1. Season beef slices with salt, paprika, and freshly ground pepper. Thinly spread mustard on top of each slice.
  2. Chop one onion. Cut one carrot into strips. Cut pickle in half lengthwise. Divide chopped onion, carrot strips, pickles, and bacon strips on one end of each roulade.
  3. Roll up slices (think 'burrito'), tucking the ends in and securing with skewers, wooden cocktail picks, or thread.
  4. Set Instant Pot (IP) to sauté. Once hot, add butter (or oil), about 4 tablespoons. Brown beef well on all sides.
  5. Once the rouladen are browned, remove to a plate. Remove most of the fat from IP.
  6. Slice remaining onion. Add to the IP. Add carrots and celery. Lightly brown vegetables. Add tomato paste.
  7. Add beef broth or water (and wine, see below), stir to scrape up brown bits from bottom of IP.
  8. Return rouladen to IP. Seal pressure cooker and set to Manual for 20 minutes and use Natural Release.
  9. Remove rouladen and keep warm. Set IP to sauté. Make gravy by either blending the cooking liquid with hand blender and thickening with about 1 to 2 tablespoons corn starch dissolved in a bit of water. Alternatively, sieve out vegetables and thicken. Or just thicken as is.
  10. Season gravy to taste with additional salt and freshly ground black pepper. If you wish, add sour cream to gravy.
  11. Remove skewers, picks, or thread to serve rouladen with their gravy.

Notes/Hints:

  • Have your local butcher cut beef top round into thin slices, about ⅜ inch thick. Each roulade should measure at least 6 inches by 4 inches. Gently pound meat until it is about ⅛ to ¼ inch thick. Be careful not to put holes in meat. The larger the roulade, the easier it is to roll up.
  • Replace ½ cup of the water or broth with red wine.
  • For my traditional rouladen recipe, check outGerman Beef Rouladen.
  • Or, make this slow cooker roast beef that tastes just like rouladen. Use the slow cooker feature on your Instant Pot for this.
  • Take a look at What to Serve with Rouladen.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

04.27.2022 revision update

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Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf * (2024)

FAQs

Best Instant Pot Rouladen Recipe – Oma's Rouladen im Schnellkochtopf *? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide. Mustard: I've found really great German Mustard at Wold Market.

What is the best cut of meat for rouladen? ›

Beef for Rouladen: Use top round roast (sometimes called topside or beef round roast) beef for Rouladen, and more importantly, ask your butcher to cut it for you! You want long thin slices about ¼ inches thick and 6-10 inches long and 4-5 inches wide. Mustard: I've found really great German Mustard at Wold Market.

Do you use top or bottom round for rouladen? ›

Top round is perfect for this. It's not the toughest piece of meat, but it has some collagen that will enrich our sauce and lend tenderness to the finished meat roll. You can often find top round thinly sliced and sometimes sold as “beef roulade meat,” but if not, ask your butcher to slice it for you, about 1/8″ thick.

Where does Rouladen meat come from? ›

Beef or veal is typically used, though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century.

What cut of beef is best for velveting? ›

Beef steak – I use rump steak, sliced into strips, against the grain. You can also use sizzler steak, stewing steak or ready-sliced stir-fry steak. Other cuts of beef to use that are more well known outside of the UK include: top round, bottom round, flank, hanger, skirt, chuck, blade or denver.

What meat is the most popular in German cooking? ›

The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

What is a traditional German meat? ›

Schweinebraten (German Roast Pork Shoulder)

This classic German recipe is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds.

What's the difference between roulade and Rouladen? ›

The meat is usually a very thinly cut beef that has been rolled around a filling, seared, and simmered for a long time in a gravy. In French it is referred to as a Roulade which is also the German name for a singular roll. We call them Rouladen, like the German plural, as we never make just one.

What wine to serve with rouladen? ›

Pairing wines with Beef Rouladen involves balancing its rich, layered flavors. Recommended choices include German Pinot Noir, Margaux, Amarone, and Corbieres.

Which cuts of meat are the most tender? ›

Key findings:
  • Tenderloin steak and top blade steaks ranked first and second.
  • Top round steak ranked last.
  • Roasts were more tender than steak counterparts.

What is the best cut of beef for roast beef rolls? ›

A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

What is the best cut of beef for schnitzel? ›

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

What is the tastiest cut of beef for roasting? ›

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

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