Rouladen in the Pressure Cooker

Rouladen Pressure Cooker Recipe

Thin slices of beef filled with bacon and onion, rolled up and braised until it’s fork tender then served in a rich gravy over noodles.

Rouladen is one of my sister’s family’s favorite meals. They often cook it for family get-togethers. Traditionally, she cooks it for several hours in the oven.

This year for Christmas my sister got an electric pressure cooker, and she’s been having fun making new recipes in it. I thought it would also be fun to get together and turn her favorite recipe in to a pressure cooker recipe.

Rouladen Pressure Cooker Recipe Collage

She shared some of her rouladen tips with me. She covers the counter with plastic wrap, so you can lay out all the pieces of beef at one time and divide the filling between them. Also, she folds in the edges of uneven beef pieces so you get more even rolls.

We used beef base (Better Than Bouillon) in this recipe. However, you could substitute a can of beef broth if you prefer.

Rouladen Pressure Cooker Recipe

Now instead of hours in the oven, my sister can cook rouladen in 20 minutes. So it’s perfect for any night of the week, not just a special occasion.

My sister serves her rouladin with homemade spätzle‏ noodles. I served mine with ramen noodles. Either way, it’s a great meal that may become favorite of your family too.

Rouladen in the Pressure Cooker

Rouladen in the Pressure Cooker


  • 6 thin slices of lean beef, trimmed*
  • salt and pepper
  • 6 tablespoons chopped onion
  • 6 tablespoons chopped bacon (I used Costco Hormel frozen fully cooked bacon)
  • 1 tablespoon vegetable oil
  • 1 1/2 cups water
  • 1 1/2 teaspoons beef base**
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Pound beef to tenderize if necessary. Sprinkle each piece of meat with salt and pepper. Place 1 tablespoon chopped onion and 1 tablespoon chopped bacon on each piece of meat. Roll up and secure with a toothpick.
  2. Select Browning and add 1 tablespoon oil to the cooking pot. When oil is hot, brown rolls on all sides. Work in batches so you don't crowd the pressure cooker. Remove to a plate when browned.
  3. After the meat is browned, add water to pressure cooking pot. Add browned beef rolls.
  4. Lock lid in place, select High Pressure and 20 minutes cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  5. In a small bowl, combine cornstarch and 1 tablespoon water. Add to juices in the pressure cooking pot. Select Saute and bring to a boil, stirring constantly until it thickens. Add additional salt and pepper to taste.


*I used a top round roast and the butcher sliced it in to 1/8 slices

**You could substitute a can of beef broth for the water and beef base.

More beef recipes you might like:

Smokey Beef Brisket
Classic Pot Roast and Potatoes
Pressure Cooker Beef and Broccoli

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    Leave a Comment:

  1. Valerie says

    I received an electric pressure cooker last week for my birthday and was very excited to find your website! A sweet friend from church recently had us over for dinner and made rouladen. She came from Germany to the US in the 1950’s and makes hers ‘just like mamma did’ — which apparently means a full strip of bacon in each roll. {grin} Hers were delicious, so I am geeked to try this version, too. Thank you for sharing!

    • Barbara Schieving says

      Hi Valerie – so glad you found my site too. Did her traditional version include a pickle? Enjoy your pressure cooker!

      • Valerie says

        Barbara, no, hers didn’t include the pickle so I’m wondering if that’s a regional thing or perhaps for the guests she was serving that night? I’ll have to ask! She married an American, so maybe Paul is the reason we didn’t get pickles. {grin}

  2. says

    So glad to have found your blog and look forward to trying this recipe. My husband’s mother was from Berlin and he had this as a child. Cooking it in the pressure cooker will make it tender for sure!

    Like your sister, I have an electric pressure cooker which I am more comfortable with.

    Thanks for the post.


    • Barbara Schieving says

      Hi Elaine – I’m glad you found me too. I hope this recipe brings back fond memories for your husband.

  3. Roy says

    Thank you for this technique. Being from Goa, India (Portuguese influenced), we have something very similar to Rouladen. The filling has bacon, tomato, jalapenos and the sauce is curry based. Normally, we just braise this, but when I saw that it could be made in a jiffy with the aid of the pressure cooker, I just had to try it. The bacon fat renders out and just adds incredible taste to the curry sauce.

  4. Carol says

    I’ve never made or eaten Rouladen.,,,it sure does look good. I’m sure Bob and I will enjoy it. Gotta check the freezer for some top round-if none is there, I’ll be picking some up. I’m really looking forward to making this.

    Thanks to you Barbara and to your sister!

    • Jane says

      I’m friends with a German lady who showed me how she makes this, and she spreads a little dijon mustard on the meat first and speads a little pickle relish on it and then some chopped cooked bacon…when I make this I will brown the roll ups in the bacon fat… :-)

  5. TJRBNN says

    Electric pressure cookers vary on their PSI by maker and within maker by model, could you please post what make/model you used or if the manual list the PSI or has the adjustment percent from a stove pressure cooker listed.

  6. says

    This recipe looks guuuuhhhhd, and I think I’m going to try this, Barbara! Do you crisp up your fully-cooked bacon or just chop it up and use it straight out of the package?

    • Barbara Schieving says

      Hi Deon – I didn’t crisp up the pre-cooked bacon in this recipe because I wanted the bacon fat to flavor the meat and gravy. Enjoy!