What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 electric pressure cooker beef recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Electric Pressure Cooker Beef Recipes
Pressure-Cooker Beef Tips
Pressure Cooker Beef Stew
Easy Instant Pot Pot Roast (Tender and Juicy)
Easy Pressure Cooker Pot Roast
Pressure Cooker Beef Stew Recipe – (3.9/5)
Pressure Cooker Beef Bourguignon
Instant Pot Braised Spiced Beef
Instant Pot Beef Stew
Pressure Cooker Beef and Vegetable Stew Recipe
Instant Pot Roast Beef
How To Make the Absolute Best Instant Pot Beef Stew
Electric Pressure Cooker Beef Stew
Quick and Easy Instant Pot Beef Stew Recipe
Tender Beef Bourguignon in the Pressure Cooker
Pressure Cooker Beef Stew
How do you cook meat in an electric pressure cooker?
Season your meat as you normally would. Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks.
How long does beef cook in a pressure cooker?
As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
How do I cook a beef roast in a pressure cooker?
Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper. Pour in beef broth and Worcestershire sauce, add onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
What is the best meat to cook in a pressure cooker?
Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail. Trickier cuts of beef to use: Eye round, Bottom round, Top round, Sirloin steak.
Do you cover meat with liquid in pressure cooker?
While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it’s own juice and braise in that flavorful liquid, instead.
Does meat get more tender the longer you pressure cook it?
I sure do to. A while back I asked myself, “Does pressure cooking tenderize meat”? and this is what I found out. The pressure will in fact make your meat super tender, almost as if you slow cooked it for the better part of a day.
How much water do I put in pressure cooker for meat?
Do you need to brown meat before pressure cooking?
So, to recap, you don’t need to pre-brown vegetables or meats. You just place it all in the pressure cooker and if you don’t like the look when it’s cooked , you can do a bit of browning afterward.
Can you overcook meat in a pressure cooker?
Unfortunately, once you overcook a piece of meat in the pressure cooker, there’s no going back. You’ll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.
How long does a 3 lb roast take to cook?
Cook time is based on the weight of each roast and desired doneness. We suggest planning 30 additional minutes.
| Approx weight | Rare (125 °F) | Medium (145 °F) |
|---|---|---|
| 3 lb | 25 min | 37 min |
| 4 lb | 34 min | 48 min |
| 5 lb | 45 min | 1 hr |
| 6 lb | 57 min | 1 hr 11 min |
How long do you pressure cook per pound?
Cook Time Chart for: Beef, Pork, Lamb, Turkey and Chicken
| Meat, Poultry | Cook Time, (minutes) |
|---|---|
| Beef, pot roast, rump, round, chuck, or brisket, 3 to 4 lbs. (1.4 to 1.8 kg) | 45-60 (15 mins per pound) |
| Beef, ribs, short, for grilling | 15 |
| Beef, ribs, short, for stewing | 25 |
| Chicken breasts, with bones, 2 to 3 lbs. (0.9 to 1.4 kg) | 8-10 |
How long do you pressure cook?
This usually takes about 10 minutes and varies with the size of your Instant Pot, type and amount of food, and the temperature of the food and liquid in the pot. You also need to account for the time needed to release the pressure after the cooking cycle.