Step 1

For the spice packet: Place pickling spices, juniper berries, and bay leaves into a cheesecloth bag and place into the inner liner of the Instant Pot or pressure cooker.

Step 2

Place the beef into the inner liner of the instant pot. Add onions, carrots, ginger, sugar, salt, and pepper. Pour over the red wine vinegar and chicken broth.

Step 3

Set the Instant Pot at High pressure for 40 minutes. When cook time is complete, let the pot sit undisturbed for 10 minutes, and then release all remaining pressure.

Step 4

Open the lid and remove the beef to a serving tray. Cover with foil and let it rest. Discard cheesecloth bag.

Step 5

Add in in crushed gingersnaps (if using), sour cream (if using)  and mustard. Use an immersion blender to blend the vegetables until a rough sauce forms. Pour over the meat and serve.