how to pressure cooker beef? (2024 Chef Guide)

how to pressure cooker beef?

• Step 1: Choose your beef cut:
• Step 2: Rub your chosen beef cut with your favorite seasonings
• Step 3: In batches, brown the beef on all sides until golden.
• Step 4: Set the browned beef aside.
• Step 5: Add onions, carrots, and celery to the pressure cooker and sauté until softened.
• Step 6: Pour in a little liquid (like wine or broth) to deglaze the pan, scraping up any browned bits.
• Step 7: Add the browned beef back to the pressure cooker.
• Step 9: Pour in enough liquid (broth, stock, or water) to cover the beef.
• Step 10: Ensure the lid is securely fastened according to your pressure cooker’s instructions.
• Step 11: Bring the pressure cooker to high pressure.
• Step 12: Cook according to the recommended time for your chosen beef cut.
• Step 13: Remove the pressure cooker from the heat source.
• Step 14: Let the pressure release naturally for 10-15 minutes.
• Step 15: If desired, thicken the cooking liquid for a gravy.
• Enjoy your tender and flavorful pressure cooked beef!

Now lets dive in detail,

Choosing the right cut of beef is crucial for pressure cooking.

Different cuts have varying textures and flavors.

The wrong cut can lead to tough or unappetizing results.

Recommended Size of Cut for beef

When pressure cooking beef, it’s best to cut larger pieces of meat into uniform chunks, typically about 2–3 inches in size.

This size allows for even and ensures that each piece becomes tender without drying out.

Additionally, cutting the beef helps it fit well in the pressure cooker, maximizing space and cooking efficiency.

In summary, choose tougher cuts of beef with good marbling and connective tissue, and cut them into 2–3 inch pieces for optimal results in your pressure cooker.

This approach will ensure that your dish is both tender and packed with flavor.

How Choose the Right Cut of Beef for Pressure Cooking

Selecting the appropriate cut of beef is crucial for achieving tender and flavorful results when using a pressure cooker.

Certain cuts are better suited for this cooking method due to their texture and fat content.

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choose tougher cuts of beef with good marbling and connective tissue, and cut them into 2–3 inch pieces for optimal results in your pressure cooker.

This approach will ensure that your dish is both tender and packed with flavor.

Recommended Cuts of Beef for pressure cooking

1. – Chuck Roast: This cut is well-marbled and remains tender when cooked under pressure.
2. It’s perfect for stews and pot roasts.
3. – Brisket: Ideal for recipes that call for long cooking times, brisket becomes incredibly tender and flavorful in a pressure cooker.
4. – Short Ribs: Rich in flavor and connective tissue, short ribs are perfect for pressure cooking, delivering a melt-in-your-mouth experience.
5. – Round Roast: Although leaner than chuck, round roast can still be a good choice for pressure cooking, especially when sliced into smaller pieces.

Understanding Beef Cuts/ Tough vs. Tender Cuts:

1. Tough vs. Tender Cuts: Pressure cooking is ideal for tougher cuts of meat, which become tender and juicy through the high-pressure cooking environment. In contrast, tender cuts of beef, such as filet mignon, can become overcooked and lose their delicate texture.
2. Fat Content: Look for cuts that have a good amount of marbling (intramuscular fat). This fat helps to keep the meat moist during cooking and enhances flavor. Cuts with connective tissue also perform well, as they break down during the pressure cooking process, resulting in a more succulent dish.

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Tender cuts, such as filet mignon or ribeye, cook quickly.

They are great for grilling or sautéing, but may not be ideal for pressure cooking.

Tough cuts, like chuck roast or brisket, benefit from the high heat and moisture of a pressure cooker.

They break down and become tender over time.

Essential tools and ingredients for pressure cooking beef

Pressure cooking beef is a rewarding experience that yields tender, flavorful dishes in a fraction of the time compared to traditional cooking methods.

To achieve the best results, it’s important to have the right tools and ingredients at your disposal.

Below, we detail the essential equipment and ingredients you’ll need for pressure cooking beef and how to use them effectively.

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Essential Tools/ Kitchen utensils:

Pressure Cooker

The heart of the operation, a pressure cooker creates a high-pressure environment that cooks meat quickly while retaining moisture and flavor.

You can choose between stovetop and electric pressure cookers.

Each has its advantages, but electric pressure cookers (like an Instant Pot) are user-friendly and offer additional functions like slow cooking and sautéing.

Cutting Board and Knife

A sturdy cutting board and a sharp knife are essential for preparing the beef.

You’ll need to trim excess fat, remove any silver skin, and cut the meat into uniform pieces (around 2–3 inches) for even cooking.

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Measuring Cups and Spoons

Accurate measurements of liquids and spices are crucial for flavoring the beef.

These tools ensure you follow recipes correctly, especially for liquids that contribute to the pressure cooking process.

Sauté Spoon or Spatula

If your pressure cooker has a sauté function, you’ll want a sturdy spoon or spatula for browning the meat before pressure cooking.

Browning develops depth of flavor and improves the final dish.

Trivet or Steamer Rack

A trivet allows you to elevate food above the liquid in the pressure cooker, preventing it becoming submerged, which can affect texture and taste.

This is especially useful for cooking large cuts or roasts.

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Meat Thermometer

A meat thermometer ensures that your beef reaches the safe internal temperature for consumption while allowing you to avoid overcooking.

Essential Ingredients for pressure cooking beef

Beef Cut

Select a suitable cut, such as chuck roast (about 2–3 pounds), brisket, short ribs, or round roast.

The weight can vary based on the number of servings you need.

Liquid

Beef broth, water, wine, or a combination are used to create steam for pressure cooking.

Use at least 1–2 cups of liquid, as this is necessary to generate steam and prevent burning.

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Aromatics

Onions, garlic, and possibly shallots enhance the flavor of the beef.

Use 1–2 onions (sliced or diced), 4–6 cloves of garlic (minced or whole), and 1-2 shallots for an aromatic base.

Vegetables

Carrots and celery are classic additions adding nutrition and flavor.

Use 2-3 medium carrots (sliced) and 2 stalks of celery (chopped).

Seasonings

Salt, pepper, and dried herbs like thyme, rosemary, or bay leaves.

Use 1-2 teaspoons of salt, 1 teaspoon of pepper, and 1-2 teaspoons of dried herbs, adjusting according to personal preference.

Optional Add-ins

For enhanced flavor, consider adding Worcestershire sauce, soy sauce, or BBQ sauce.

Use 2-4 tablespoons based on recipe requirements or taste preferences.

With the right tools, including a pressure cooker, a sharp knife, measuring utensils, and a meat thermometer, you can expediently prepare delicious beef dishes.

knowing the appropriate ingredients like a good cut of beef, aromatics, vegetables, and seasonings will enhance the overall flavor and texture.

Preparing the beef for cooking: Step by step guide

Pressure cooking beef can transform tougher cuts into tender, flavorful meals with minimal effort.

To ensure that you achieve perfect beef every time, follow this detailed step-by-step guide, including important preparation tips and seasoning ideas to enhance the flavor of your dish.

Step 1. Choose the Right Cut of Beef

Select a cut of beef that is suitable for pressure cooking.

Ideal choices include:

• – Chuck Roast: Well-marbled and perfect for slow cooking.
• – Brisket: Breaks down beautifully, offering rich flavors.
• – Short Ribs: Full of connective tissue, making them melt-in-your-mouth tender.
• – Round Roast: Leaner, but when cut properly, it can still yield great results.

Step 2: Prepare the Beef

Trim Excess Fat: While marbling is beneficial for flavor and moisture, trim any large, hard pieces of fat from the meat to prevent greasiness.

Cut into Uniform Pieces: To ensure even cooking, cut the beef into uniform pieces, typically 2–3 inches in size. This allows each piece to cook evenly and become tender.

Step 3: Season the Beef

Seasoning your beef enhances its flavor and brings out its natural richness.

Here are some ideas to consider:

1. Salt and Pepper: Simple yet classic; a good starting point. Use kosher salt and freshly ground black pepper for the best results.
2. Garlic Powder and Onion Powder: A sprinkle of both adds depth to the flavor.
3. Paprika: Adds a smokiness and a touch of sweetness. Use smoked paprika for an extra flavor dimension.
4. Dried Herbs: thyme, rosemary, or oregano. These herbs complement the richness of beef well.

For even more flavor, marinate the beef beforehand.

Here are a couple of simple marinades:

Soy Sauce Marinade: Combine soy sauce, minced garlic, ginger, and a teaspoon of brown sugar.

Marinate the beef for at least an hour or overnight for deeper flavor.

Balsamic Vinegar Marinade: Mix balsamic vinegar, olive oil, minced garlic, and freshly chopped herbs (like rosemary and thyme).

This provides a tangy bite and tenderizes the meat.

Step 4: Brown the Beef

Although optional, browning the beef before pressure cooking enhances the flavor of your dish:

• 1. Set your pressure cooker to the “Sauté” function.
• 2. Add a splash of oil (such as olive oil or vegetable oil).
• 3. Once hot, add the seasoned beef, searing each side for a few minutes until golden brown.

Step 5: Add Liquid for Pressure Cooking

To create pressure and flavor, you’ll need a liquid.

Common choices include:

• Broth or Stock: Beef or vegetable broth adds richness.
• Wine: Red wine can complement dishes like beef stew beautifully.
• Water: If using a flavorful marinade, you may not need much additional liquid.

Aim for around 1 to 1.5 cups of liquid, depending on the amount of beef and the cooker’s requirements.

Step 6: Set the Cooking Time

The cooking time will depend on the cut of beef and the size of the pieces:

1. Chuck Roast: 60-80 minutes.
2. Brisket: 70-90 minutes.
3. Short Ribs: 45-60 minutes.
4. Round Roast: 50-60 minutes.

Always refer to your specific pressure cooker manual for any based on your model.

Step 7: Release the Pressure

Once the cooking time is completed, allow the pressure to release naturally for about 10–15 minutes.

Afterward, perform a quick release for any remaining steam before opening the lid.

Step 8: Serve and Enjoy

Carefully remove the beef, allowing it to rest for a few minutes before slicing or shredding, depending on your recipe.

Serve alongside veggies, in sandwiches, or over rice to savor the delicious results of your efforts.

Enhanced Flavor Suggestions for Serving

Sautéed or Roasted Vegetables: Pair with seasonal vegetables for a complete meal.

Fresh Herbs: Garnish with chopped parsley or cilantro for a fresh finish.

With these steps and seasoning ideas, you’ll master the art of pressure cooking beef, ensuring perfectly cooked, flavorful dishes every time. Enjoy your culinary adventure!

Step-by-Step Guide for Making Pot Roast Beef

Pot roast is a comforting dish that transforms tougher cuts of beef melt-in-your-mouth meals with minimal effort.

Using a pressure cooker makes the process even simpler and quicker.

Follow these steps and enjoy a delicious pot roast in no time!

Ingredients You Will Need for cooking roast beef

• Beef Chuck Roast (3-4 pounds): A well-marbled cut that becomes tender under pressure.
• Vegetables: Typically, you’ll want carrots, potatoes, and onions. Feel free to add your favorites as well.
• Beef Broth: About 2 cups, or you can use water with beef bouillon.
• Olive Oil: For browning the meat.
• Salt and Pepper: To season the beef.
• Herbs: Fresh or dried thyme and bay leaves work wonderfully.
• Garlic: 2-4 cloves, minced or whole, for added flavor.

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. Cut the vegetables into large chunks; about 2-3 inches is ideal for even cooking.

Mince the garlic and set everything aside.

Step 2: Season the Beef

Generously season the chuck roast with salt and pepper on all sides. This step enhances the flavor of the meat significantly.

Step 3: Sear the Beef

Heat the Pressure Cooker: Turn your pressure cooker to the sauté setting and add about 2 tablespoons of olive oil.

Brown the Meat: Once the oil is hot (it should shimmer), place the seasoned beef roast into the pot.

Sear each side for 3-4 until it has a nice brown crust.

This caramelization adds depth to the flavor of your pot roast.

Step 4: Add Aromatics

Once the beef is browned, remove it temporarily from the pressure cooker.

Add the chopped onions and garlic to the pot. Sauté them for about 2 minutes, or until the onions become translucent.

This step builds a flavorful base for your pot roast.

Step 5: Deglaze the Pot

After sautéing the aromatics, it’s important to deglaze the pot.

Pour in about 1 cup of beef broth and use a wooden spoon to scrape up any brown bits stuck to the bottom.

These bits are packed with flavor and should be included in your pot roast.

Step 6: Layer Ingredients

Place the beef back into the pot. Add the remaining 1 cup of beef broth (or water) around the roast.

Then, layer the carrots, potatoes, and any other vegetables you wish to include on top of the beef.

This arrangement allows the vegetables to cook perfectly without becoming mushy.

Step 7: Add Herbs

Tuck the thyme and bay leaves into the liquid.

If you’re using fresh herbs, you can either leave them whole or chop them for more flavor infusion during cooking.

Step 8: Pressure Cook

Lock the lid of your pressure cooker and ensure the valve is set to the sealing position.

Cook on high pressure for about 60-75 minutes, depending on the size of your roast.

The longer you cook, the more tender the meat will become.

Step 9: Natural Release

Once cooking time is up, allow the pressure to release naturally for about 15-20 minutes.

This step helps the meat retain moisture and enhances the flavors.

After that, you can safely switch the valve to venting to release any remaining pressure.

Step 10: Serve

Carefully remove the lid and take out the pot roast.

Let it rest for a few minutes. Slice the beef against the grain for maximum tenderness.

Serve it with the vegetables and pour some of the delicious cooking liquid over the top for added flavor.

Final Tip

For a thicker gravy, you can take a cup of the liquid from the pot and bring it to a simmer in a small saucepan.

Whisk in some cornstarch mixed with water to thicken it to your desired consistency.

Step-by-Step Guide for Making Beef Stew in a Pressure Cooker

Making stew in a pressure cooker is a simple yet rewarding way to create a rich and hearty dish.

Follow these steps to ensure a delicious outcome.

Ingredients Needed:

• – 2 pounds of beef (preferably chuck roast or brisket), cut into 2–3 inch pieces
• – 2 tablespoons of cooking oil (olive oil or vegetable oil)
• – 1 large onion, chopped
• – 3 cloves of garlic, minced
• – 4 medium carrots, sliced
• – 3 stalks of celery, chopped
• – 4 medium potatoes, diced
• – 4 cups of beef broth or stock
• – 2 tablespoons of tomato paste
• – 1 tablespoon of Worcestershire sauce
• – 1 teaspoon of dried thyme
• – 1 bay leaf
• – Salt and pepper to taste
• – Optional: fresh parsley for garnish

Step 1: Prepare the Ingredients

Begin by gathering all your ingredients and preparing them.

Cut the beef into uniform chunks, chop the onion, mince the garlic, slice the carrots, and dice the potatoes.

Having everything ready will make the cooking process smoother.

Step 2: Brown the Beef

Set your pressure cooker to the sauté function (or use the stovetop if you have a traditional pressure cooker).

Add the cooking oil and let it heat up. Once hot, add the beef pieces, making sure not to overcrowd the pot.

Brown the beef on all sides for about 5–7 minutes. This step develops flavor, so don’t skip it.

Once browned, remove the beef and set it aside.

Step 3: Sauté the Vegetables

In the same pot, add the chopped onion and sauté for about 3–4 minutes until it becomes translucent.

Then, add the minced garlic and sauté for an additional minute, being careful not to let it burn.

The aroma will be delightful!

Step 4: Add Remaining Ingredients

Add the browned beef back to the pressure cooker.

Then, add in the sliced carrots, chopped celery, diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, and the bay leaf.

Season with salt and pepper to taste.

Stir everything to combine well.

Step 5: Pressure Cook

Seal the pressure cooker lid properly and set it to high pressure.

Cook the stew for about 35 minutes.

If using a stovetop pressure cooker, bring it up to pressure first before starting your timer.

For an electric pressure cooker, just hit the manual or pressure cook button and adjust the time.

Step 6: Natural Release

Once the cooking time is up, allow the pressure to release naturally for about 10–15 minutes before carefully releasing any remaining pressure manually.

This helps the flavors to set and also makes it easier to open the cooker.

Step 7: Serve and Enjoy

Remove the lid, take out the bay leaf, and give the stew a good stir.

Adjust seasoning if necessary.

Ladle the hearty beef stew into bowls, garnish with fresh parsley, and serve warm with crusty bread or over rice.

Step-by-Step Guide for Cooking Beef Tips in a Pressure cooker

Cooking beef tips in a pressure cooker is a quick and effective way to achieve tender, flavorful meat.

Here’s a step-by-step method to get you started:

Ingredients

• – 1.5 to 2 pounds of beef tips (cut from chuck or round)
• – 2 tablespoons of vegetable oil
• – 1 medium onion, chopped
• – 2-3 cloves of garlic, minced
• – 1 cup beef broth (or red wine for added flavor)
• – Salt and pepper, to taste
• – Optional: herbs and spices (such as thyme, rosemary, or bay leaves)

Equipment

• – Pressure cooker (electric or stovetop)
• – Wooden spoon or spatula
• – Measuring cups and spoons

Step 1: Prepare the Beef Tips

Start by trimming any excess fat from the beef tips and cutting them into uniform pieces, approximately 1–2 inches in size.

Season the beef generously with salt and pepper.

Step 2: Sauté the Beef

Heat the Pressure Cooker: Set your pressure cooker to the sauté function (if using an electric model) or place it over medium heat (if using a stovetop version).

Add Oil: Pour in the vegetable oil and let it heat for a minute.

Brown the Beef: In batches, add the beef tips to the hot oil. Sear on all sides until browned, about 3-4 minutes per batch. Remove the browned beef tips and set them aside.

Step 3: Sauté the Aromatics

Sauté Onions and Garlic: In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onions are translucent and fragrant.

Step 4: Deglaze the Pot

Pour in the beef broth or red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.

This adds flavor and prevents during pressure cooking.

Step 5: Add Beef and Seasonings

Return the Beef to the Pot: Add the browned beef tips back into the pressure cooker.

Add Herbs and Spices: If desired, sprinkle in any additional herbs or spices for enhanced flavor.

Step 6: Pressure Cook

Seal the Cooker: Secure the lid of the pressure cooker and make sure the steam valve is closed.

Set Cooking Time: Cook on high pressure for about 20 minutes. If using a stovetop model, bring to pressure and then lower the heat to maintain pressure.

Step 7: Release Pressure

Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes.

After that, carefully perform a quick release by turning the steam valve to let any remaining pressure escape.

Step 8: Thicken the Sauce (Optional)

If you’d like a thicker sauce, remove the beef tips and set them aside.

Turn the pressure cooker to sauté mode and bring the liquid to a boil.

Whisk in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) until desired thickness is achieved.

Step 9: Serve

Return the beef tips to the sauce, mixing well.

Serve the beef tips over rice, mashed potatoes, or noodles, garnished with fresh herbs if desired.

Cooking beef tips in a pressure cooker is a straightforward process that yields tender and flavorful meat in a fraction of the time compared to traditional methods.

With this step-by-step guide, you can easily prepare a delicious meal that’s sure to impress Enjoy your hearty dish!

Understanding cooking times for different beef cuts

When it comes to cooking beef, not all cuts are created equal.

Each cut comes from various parts of the cow and has unique characteristics, including texture, flavor, and the amount of connective tissue.

This is essential in determining how they should be cooked and their total cooking times.

Here’s a detailed look at different beef cuts categorized by their size and recommended cooking times, along with an explanation of why beef often requires longer cooking times.

Why Does Beef Take Longer to Cook?

Beef takes longer to cook than some other meats due to several factors:

Connective Tissue:

Many cuts of beef have a significant amount of connective tissue.

This tissue needs to break down for the meat to become tender.

The process of breaking down collagen requires time and heat, which is why tougher cuts take longer to become tender.

Fat Content:

While some fat can cook down quickly, larger cuts of beef, especially those with more marbling, need time to render the fat properly.

This not only adds moisture but also enhances flavor.

Thickness of the Cut:

Thicker cuts naturally need more time to cook through.

The larger the chunk of meat, the longer it will take to reach the desired internal temperature.

Types of Beef Cuts and Cooking Times

Here’s a breakdown of popular beef cuts, categorized by their size and cooking times for pressure cooking:

Pressure Cooking Beef: Cooking Times

Understanding the different types of beef cuts, their sizes, and cooking times not only helps you choose the right cut for your meal but also ensures that you achieve the textures and flavors you desire.

By allowing tougher cuts time and the right conditions to break down, you can enjoy tender and delicious results every time.

Tips for achieving tenderness with pressure cooking

Cooking beef in a pressure cooker has a magical way of transforming tough cuts into tender, flavorful meals.

Here some detailed tips to help you achieve perfect tenderness every time you cook beef in your pressure cooker.

1. Use the Right Liquid

Example: Broth or Wine

The liquid you use in a pressure cooker is crucial.

It helps to create steam and pressure, but the right choice can also transfer flavor to your beef.

Try using beef broth, vegetable broth, or even red wine for added richness.

Pro Tip: Always use at least 1 cup of liquid—this is essential for the pressure cooker to function properly.

If you’re making a stew, don’t hesitate to add herbs and spices to the liquid for a flavor boost!

2. Season Generously

Example: Beef Rub

Before cooking, season your beef generously with salt, pepper, and any desired spices or rubs.

Marinating the beef overnight can also enhance the flavor and tenderness.

Pro Tip: Use a mix of garlic powder, onion powder, paprika, and a pinch of cayenne for a flavorful rub.

Letting it sit for at least an hour (or overnight) helps the seasoning penetrate the meat.

3. Cut Against the Grain

Example: Slicing Chuck Roast

When it’s time to serve, make sure you slice the beef against the grain.

This means cutting perpendicular to the direction of the muscle fibers.

For example, if you’re working with a chuck roast, observe the way the fibers run and slice across them for tender pieces.

Pro Tip: If unsure which way the grain runs, feel free to poke a fork into the meat.

The fibers are usually apparent when you pull it slightly apart.

Cutting against the grain significantly reduces chewiness.

4. Allow Natural Release

After the pressure cooking cycle is complete, let the pressure release naturally for 10-15 minutes before switching to a quick release.

This allows the beef to rest, making it easier for the juices to redistribute.

Pro Tip: If you’re not in a hurry, allowing for a full natural release (about 20 minutes) can yield even better results in terms of tenderness.

5. Don’t Overcrowd the Cooker

Example: Cooking in Batches

If you have a large cut of beef or multiple pieces, avoid cramming them all into the pressure cooker at once.

best results, cook in batches to ensure that each piece gets the steam and pressure it needs to become tender.

Pro Tip: If you have leftover beef after cooking in batches, it’s great for sandwiches, tacos, or as a topping for salads!

Conclusion By applying these tips

using the right liquids, seasoning generously, cutting against the grain, allowing natural pressure release, and avoiding overcrowding—you’ll achieve perfectly tender beef every time in your pressure cooker.

Enjoy the delicious, melt-in-your-mouth results!

Techniques for thickening sauces in the pressure cooker

Thickening sauces can enhance the texture and richness of your meal.

Here are some practical tips and techniques for thickening sauces in the pressure cooker:

Use Cornstarch or Arrowroot Slurry

One of the quickest ways to thicken a sauce is to create a slurry using cornstarch or arrowroot.

Simply mix equal parts of cornstarch or arrowroot with cold water until smooth.

After the pressure cooking cycle is complete, stir the slurry into the sauce and simmer on the sauté setting until it thickens.

Incorporate Flour

Another traditional method is to use flour.

Create a roux by cooking equal parts flour and fat (like butter or oil) in a separate pan until golden brown.

Then, whisk this mixture into the sauce after pressure cooking.

This will not only thicken but also add depth of flavor.

Reduce the Sauce After Cooking

After the pressure cooking is complete, you can reduce the sauce by simulating a simmer using the sauté function.

This method evaporates excess liquid and concentrates the flavors without the need for additional thickeners.

Add leafy Vegetables

For a nutritious alternative, blend some of the cooked vegetables from your dish and stir them back into the sauce.

This not only thickens the sauce but also enhances its flavor and nutritional profile.

Use Tomato Paste or Other Thickeners

In recipes that benefit from tomato flavor, adding a few tablespoons of tomato paste can both thicken and enrich the sauce.

Similarly, ingredients like peanut butter or cream can add creaminess help thicken up the dish.

Utilize Beans or Lentils

If your recipe allows, consider adding cooked beans or lentils to your sauce.

They naturally thicken the sauce and add substance, making for a heartier dish.

how to pressure cooker beef? (2024 Chef Guide)

Recipe by Samantha TrumpCourse: MainCuisine: asianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

400

kcal

This savory beef recipe uses an Instant Pot to create tender, flavorful beef with a rich gravy. The beef is cooked with onions, garlic, and a blend of herbs and spices, making it a perfect hearty meal with minimal effort.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
  2 tbsp olive oil

• 1 large onion, chopped
  4 cloves garlic, minced

• 1 cup beef broth
  1 cup carrots, sliced

• 1 cup potatoes, diced
  1 tbsp tomato paste

• 1 tbsp Worcestershire sauce
  1 tsp dried thyme

• 1 tsp dried rosemary
  1 tsp paprika
  1 bay leaf
  Salt and pepper, to taste
  2 tbsp all-purpose flour (optional, for thickening)

Directions

• Sear the Beef:
  Turn the Instant Pot to “Sauté” mode. Add olive oil.
  Once hot, add beef chunks. Sear on all sides until browned. Remove beef and set aside.
• Sauté Aromatics:
  Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
• Deglaze the Pot:
  Pour a splash of beef broth into the pot. Scrape up any browned bits from the bottom with a wooden spoon.
• Add Ingredients:
  Return the seared beef to the pot. Add carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, bay leaf, salt, and pepper.
  Pour in the remaining beef broth.
• Pressure Cook:
  Close the lid of the Instant Pot. Set to “Manual” or “Pressure Cook” mode on high for 45 minutes.
  Allow the pot to naturally release pressure for 10 minutes, then perform a quick release.
• Optional – Thicken the Gravy:
  Remove beef and vegetables from the pot and set aside.
  Turn the Instant Pot to “Sauté” mode. Mix flour with a little water to make a slurry. Stir the slurry into the liquid in the pot.
  Simmer until thickened, then return beef and vegetables to the pot.
• Serve:
  Adjust seasoning if needed. Serve hot.

Recipe Video

Notes

• For extra flavor, marinate the beef in a mixture of Worcestershire sauce and spices overnight. This enhances the beef’s richness and ensures it’s flavorful throughout. If you prefer a thicker gravy, add a cornstarch slurry at the end and simmer until desired thickness is reached.