Instant Pot Braciole

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This Instant Pot Braciole recipe is an Instant Pot instant classic! There is nothing about this dish that is not absolutely to love. The filling is so flavorful, and then the beef pressure cooked to perfection in a classic rustic tomato sauce.

Doesn’t get much better than this!

Instant Pot Braciole recipe

The ingredients are classic Italian for this authentic braciole recipe. This all comes together in just about an hour.

Be sure to get thinly sliced round steak. Ask your butcher to cut it thin, for braciole…he/she will know what to do.

Instant Pot Braciole recipe

The filling is a wonderful combination of Italian sausage, Parmesan cheese, parsley, Panko bread crumbs, fresh basil, and an egg.

All on top of thinly sliced prosciutto. Oh, yes indeed.


Instant Pot Braciole recipe

There is something about rolling all this goodness up that is just so satisfying. You begin to imagine what it’s going to look like and more importantly, taste like, with each turn of the steak.

So, so good!  Instant Pot Braciole is the best!

Instant Pot Braciole recipe

I use some kitchen twine to tie these loaded rolls of deliciousness into compact logs.

Tie once lengthwise, and then one or two ties around the body. They are easily clipped off with scissors once cooked.

Instant Pot Braciole recipe

Searing the meat for about 5 to 6 minutes helps to lock in the flavor, as well as give the meat a nice browned texture.

It all adds up to a perfect bite of yumminess.

Instant Pot Braciole recipe

After the braciole has pressure cooked in the Instant Pot, the braciole is so tender and just incredible smelling as you slice it!

Wow, aren’t you getting excited to make this amazing dish?

Instant Pot Braciole recipe


I know I say this a lot (and it’s always true) but this dish is just so delicious. The Loon said this is definitely one of his top 3 favorite dishes that I’ve made in the Instant Pot, maybe even in the top 2.

I have to agree, it’s that good.

Instant Pot Braciole recipe

Seriously, though. Take one more look at this and tell me with a straight face that you’re not really getting a major hankering for making this incredible Instant Pot Braciole recipe.

This dish is so impressive, and thanks to the Instant Pot…it is on the table in about an hour, even a little less!

Instant Pot Braciole: Yes! Yes! Yes!

Instant Pot Braciole recipe

Instant Pot Braciole on a white plate

Instant Pot Braciole

This Instant Pot Braciole is so incredibly flavorful, and is classic Italian cuisine. But made super simple in the Instant Pot. What normally takes hours of low and slow braising in the oven, comes together in just under an hour with your Instant Pot. So delicious!
4.86 from 7 votes
Print Pin Rate
Course: Entree
Cuisine: Italian
Keyword: Braciole, Instant Pot Italian recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 699kcal


  • Instant Pot


  • ¼ lb Italian sausage about 2 links, casings removed
  • cup Panko bread crumbs
  • 2 tbsp Parmesan cheese grated
  • 1 tbsp parsley fresh, chopped
  • 1 tbsp basil fresh, chopped
  • 1 large egg
  • 4 round steaks thinly sliced, pounded (if necessary) to about 1/4-inch thickness
  • Kosher salt and freshly ground black pepper
  • 3 oz prosciutto thinly sliced
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 carrot peeled and chopped
  • 1 rib celery chopped
  • 2 tbsp tomato paste
  • ½ cup dry red wine
  • 1 28 oz. can crushed tomatoes
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 2 tbsp fresh parsley chopped, for garnish


  • In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
  • Season the steaks on both sides with salt and pepper.
  • Arrange 1 to 2 slices of prosciutto over each steak.
  • Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
  • One steak at a time, starting at a short edge, roll each steak up.
  • Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
  • Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
  • Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
  • To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
  • Add the tomato paste and stir until well blended.
  • Add the wine and bring to a boil.
  • Stir in tomatoes, oregano and bay leaves.
  • Nestle the rolls into the sauce.
  • Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
  • When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
  • Carefully remove the rolls and transfer to a cutting board.
  • Taste the sauce, and add more salt and pepper, if desired.
  • Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
  • Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
  • Garnish with chopped parsley.  Serve at once!


Calories: 699kcal | Carbohydrates: 12g | Protein: 62g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 226mg | Sodium: 657mg | Potassium: 1152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3125IU | Vitamin C: 10mg | Calcium: 124mg | Iron: 6mg
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    • Hi Ginny, I haven’t done that, but there should be no problem at all freezing them after you’ve stuffed them and tied up. You could probably cook them frozen in your Instant Pot and they would turn out great, but, I’m sure about the timing. If you let them thaw first, you can follow the recipe and will have great results. Keep us posted!! xo Kris & Wesley

  • 4 stars
    A very good version of braciola. I used hot Italian sausage but think I would add some chili peppers to the sauce for a little more spice and up the other spices, i.e. basil and oregano. Turned out very tender. Great dish for a dinner party as the beef roll-ups could be done early in the day.

  • 5 stars
    Easily one of the most delicious recipes I’ve made thanks to your precise measurements, steps and times. I substituted white vermouth for the wine but other than that stuck to your recipe and it is definitely a keeper! Thanks, fellas!

    • That is music to our ears, Dave! We are so so thrilled you had such great success with the braciole! That is one of our most favorite dishes of all time! Thank you for sharing and for the fabulous review! All the very best, Kris & Wesley

    • Hi Phil! So sorry for the delayed response! No need to brown the pork sausage first. The IP cooks it perfectly! Hope you enjoy the dish. It is honestly one of our all-time favorites! Let us know how it turns out. Best, Kris & Wesley

  • I am looking forward to recreating this for my clients! Is it possible to double this and cook all in one instant pot? Or would you recommend splicing it up?

    • Hi Natalie!! You should be able to double the recipe for your IP. Just fit the two pieces of prepared snuggly next to each other. Let us know if you make it and how it turns out! We think you and your clients will like it a lot!! We definitely do!! Best, Kris & Wesley

    • Thank you, Annie!! We have to say, that is absolutely one of our most favorite IP recipes! We are so happy you had success with it, and thank you so much for letting us know and for the wonderful review! That means so much to us. Stay in touch! All the best, Kris & Wesley

  • I have this in my pot cooking now. Wondering what you have served with this? I will let you know how it turns out.

    • Hi Debbie! We love serving it creamy mashed potatoes and some green beans cooked with a little salt pork or bacon. The sauce is amazing poured over the potatoes. Let us know how it turns out and what you think!

      • I got this reply after I served it. It was sooooo delicious!! My husband loved it!! I didn’t have prosciutto so I used some thin sliced deli ham and it turned out great. Next time I will make sure I have the prosciutto on hand. I served with rice and green beans. Next time mashed! Thanks so much

      • Pasta would be my pick for a side.

        Currently trying the recipe – with a side of penne. 🙂

      • Pasta is a WONDERFUL side for the braciole! How did it turn out? That’s one of our all-time favorite dishes to make! We hope you enjoyed it! Kris & Wesley

  • 5 stars
    I made this tonight and it is absolutely delicious. Thank you. I can’t wait for the one I put aside for my lunch tomorrow. ….

  • Thanks for sharing this easy and delicious recipe. I’m making it again tonight. It’s our new favorite. I even took pics and showed them to my local butcher. I will never make Braciole the old long drawn out way when this method tastes as good if not better.

    Jill Marie Groves

    • Hi there Jill Marie!! We are so glad you love this recipe! We just served it to family and friends the other night, and everyone RAVED about it! And thank you so much for letting us know. We appreciate that so so much! Stay in touch! All the best, Kris & Wesley

      • Got To try the pork tenderloin….awesome. I have made a similar recipe with beef before and loved it….but my favorite now is the pork tenderloin….awesome!

  • This looks delicious but definitely a weekend meal. Is the prosciutto a critical ingredient if I cannot find?

    • Hi Cathy! It really is incredibly delicious, and you’re right…makes a fun and yummy weekend meal! No, prosciutto is not necessary. You could substitute good ole bacon, or leave it out entirely, there is so much flavor in this dish, it will still be great with or without the prosciutto. Let us know how it turns out!! All the best, Kris & Wesley

  • Thanks for your prompt response. Wish me luck. I think my mother’s pressure cooker scarred me for life, so I am hoping this electric one will heal me. LOL

  • Your introduction says thinly sliced round steak. Your recipes calls for flank steak. Which is it, or are they interchangeable? Thanks, I am eagerly awaiting your response as I cannot wait to try this as my maiden voyage using the Instapot.

    • Hi Patricia! Thanks for pointing that out to us!! We’ve tried both round and flank steak, and they are both good. The Instant Pot gets the meat so tender, you won’t go wrong either way. But, sorry for the confusion! We’ve updated the recipe so it’s just round steak. Please let us know how it turns out! You’ve picked a good one for your IP Maiden Voyage!! Best, Kris & Wesley

    • Thank you, Sherri!! We are so glad you enjoyed the recipe and that really is one of our favorite IP recipes to make, too. Thanks again SO MUCH for letting us know. Really means the world to us. Stay in touch, and Happy New Year!! Best, Kris & Wesley

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