instant pot beef

Wow your guests and make this Umami Instant Pot Beef Stroganoff! A satisfying mouthful sensation of tender beef in addictive umami sauce.&nbsp;Satisfying meal bursting with layers &amp; depths of bold flavors.

Instant Pot Beef Stroganoff

(937 grams) well marbled chuck roast

(226 grams) white button mushrooms (, sliced)

(253 grams) large onions (, sliced)

(11 grams) garlic (, sliced)

olive oil

paprika (, separated to ½ tsp (Optional))

Salt & black pepper

(8 grams) flour

(250 milliliters) sour cream

¾ cup (188 milliliters) unsalted chicken stock

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

(15 milliliters) Worcestershire sauce

(15 grams) dijon mustard

(18 grams) cornstarch

(30 milliliters) cold water

dry egg noodles

parsley

Prep: Heat up your Instant Pot (press Sauté button, then&nbsp;Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT).&nbsp;While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).

Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.

Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture, then brown for 7 mins on each side without constant flipping.&nbsp;Remove and set aside on a chopping board.*Pro Tip: The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine!

Make Chicken Stock Mixture: While chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.

Sauté Mushroom: Saute ½ lb (226g) sliced white button mushrooms until slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze the&nbsp;bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

Sauté Onions &amp; Garlic: Add in onion slices, then saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.

Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.

Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.

Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).*Note:&nbsp;We conducted 8+ tests with chuck roast using different cooking times in our Instant Pot to find the best cooking method for this beef stroganoff recipe. Read about Experiment + Results here.

Cook Dry Egg Noodles: While Instant Pot is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When Instant Pot is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package’s direction for a more accurate cooking time).

Temper &amp; Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of Sauce Mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in Instant Pot while mixing.

Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.

Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.

Learn how to cook Classic Instant Pot Roast Beef (Pressure Cooker Roast Beef) - Buttery Tender Medium Rare Beef Roast with Gravy or Deli-style Cold Cut Roast Beef. Deliciously great for special occasions, entertaining guests, holiday celebrations, and more! *Note: This method works great if you&#x27;re cooking a small roast.

Instant Pot Roast Beef

(26 grams) garlic (, minced)

(262 grams) onion (, sliced)

(250 milliliters) unsalted chicken stock stock

soy sauce

(0.5 grams) bay leaves

rosemary

Brown Beef Roast in Instant Pot: Press &quot;Saute&quot; button to &quot;Sauté More&quot; to heat up Instant Pot. Wait until it says &quot;HOT&quot; (~8 mins). Add 1 tbsp olive oil (15ml) in Instant Pot. Ensure the whole bottom is coated with oil. *Note: A beef roast has 6 sides, and we are only browning 4 sides excluding both ends. Pat dry the beef with a paper towel. Generously season one side of the beef with kosher salt and black pepper. Place the beef roast in Instant Pot (seasoned side face down), then brown for 4 mins. Generously season the other side with salt and black pepper, then brown this side for 3 mins and 30 secs. Finally, brown the other 2 sides for 2 mins and 30 secs (no need to add more seasoning). Set aside the browned beef roast.

Saute Onion and Garlic: Add 1 tbsp (15ml) olive oil in Instant Pot. Add in sliced onions, then saute for 3 mins. Add in 2 bay leaves, ¼ tsp (0.3g) dried rosemary, and minced garlic, then saute for 30 seconds until fragrant.

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken/beef stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Roast Beef: Add in 1 tbsp (15ml) regular soy sauce. Give it a quick mix. Place steamer rack in Instant Pot, then layer the browned beef on the steamer rack. Close lid, then turn Venting Knob to Sealing position.For 2.5&quot; Thick Beef: Pressure Cook at High Pressure for 3 minutes + 25 minutes Natural ReleaseFor 3.25&quot; Thick Beef: Pressure Cook at High Pressure for 3 minutes + 30 minutes Natural Release*Note: Make sure your Instant Pot is in the &quot;Keep Warm&quot; mode during Natural Release.Open the lid, then measure the temperature of the roast&#039;s thickest part with a meat thermometer.*Pro Tip: For medium-rare roast beef, aim for 120°F. If the temperature is too low, place the roast beef back in Instant Pot on the trivet, then close the lid. Use the &quot;Keep Warm&quot; mode to continue to slow roast the beef. The temperature should rise 7°F - 10°F per 5 minutes.*Note: The thicker your beef roast, the longer it takes for your roast beef to reach the desired temperature. Keep checking the temperature every 5 - 10 minutes depending on the size of your roast.

Make Roast Beef Gravy: Once the roast beef has reached 120°F, remove and set aside on a chopping board. Loosely wrap the roast beef with aluminum foil &amp; let it rest for 8 - 10 minutes. While the roast beef is resting, bring the beef sauce to a simmering with “Saute” function. Taste the gravy and decide if you need to add another tbsp of soy sauce or not.Mix 1.5 tbsp (12g) all-purpose flour with 3 tbsp (45ml) water. Mix flour mixture into the beef gravy one third at a time until desired thickness. Taste and adjust seasoning with more salt and black pepper if necessary.

Serve Roast Beef: After resting, slice your roast beef against the grain.For Round of Eye Roast: slice it as thin as you can (deli-style roast beef). For Top Sirloin Roast: slice it into steak size. Serve this classic Instant Pot Roast Beef and Gravy with your favorite side dishes. Enjoy~

Instant Pot Meatballs (Pressure Cooker Meatballs): Make these delicious cheesy umami meatballs in tomato sauce with bursting smokey flavors. Perfect thrifty make ahead freezer meals your family will love!

Instant Pot Meatballs

(454 grams) lean ground beef

(~80 grams) bacon (, minced)

onion

garlic (, roughly minced)

(1.8 grams) dried oregano

(2 grams) fennel seed (, ground)

½ teaspoon (2.5 milliliters) Worcestershire sauce

(1.5 grams) kosher salt

¼ teaspoon (0.5 grams) black pepper

(31 grams) panko bread crumbs

¼ cup (62.5 milliliters) milk

Parmesan

(500 milliliters) unsalted chicken stock

tomato sauce

tomato paste

(1.4 grams) basil

Mix Meatballs Ingredients: Combine all the meatballs ingredients in a large mixing bowl.&nbsp;*Pro Tip: Add the dry ingredients first, then the wet ingredients. Mix well with your hands.&nbsp;Ensure the egg is beaten before&nbsp;adding it to the meatball mixture.

Make Tomato Sauce: Combine all the tomato sauce ingredients in your Instant Pot or pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce. Close lid and pressure cook at High&nbsp;Pressure for 5 minutes, then Quick Release.

Preheat Oven &amp; Test Seasoning: While the tomato sauce is cooking, preheat oven to 450°F. Test the seasoning by cooking a small portion of the meatballs mixture on a skillet over medium-high heat.

Make Meatballs: Gently roll the meatballs mixture with your hands into ball shapes.&nbsp;*Pro Tip: As shown in the video, we like to serve ours slightly bigger than the size of a golf ball. You should be able to create 8 – 12 meatballs with the listed amount of ingredients.

Brown in Oven: Place a piece of parchment paper on your baking tray and gently place the meatballs on it. Place the meatballs in the oven for roughly 12 – 16 minutes until the top is browned but not dried out.

Pressure Cook Meatballs: By now, the tomato sauce should be done cooking on the first cycle. Remove the meatballs from the oven and fully submerge the meatballs in tomato sauce in Instant Pot or pressure cooker. Close lid and pressure cook at High Pressure for another 5 minutes, then quick release.

Serve: Remove the meatballs from the tomato sauce. Confirm the internal temperature of the meatballs is at least 145°F.

Optional: Continue to reduce the tomato sauce until desired consistency. Taste the seasoning of the tomato sauce and add in more salt and pepper if desired. If you like, sprinkle more cheese on top of the meatballs when it's served.

https://www.youtube.com/watch?v=PuwLMURVMDI

How to make Instant Pot Meatballs in Easy Tomato Sauce are quick and easy to make. 

These Instant Pot Umami Meatballs are great with spaghetti, pasta, sliders, subs, pizza, polenta, or just enjoy them on its own.

You can make these Instant Pot Meatballs when you’re looking for something easy, fulfilling, and thrifty. These are definitely perfect as make ahead freezer meals for those busy weeknights, treating guests or make a big batch for potluck parties! 

Time to take out your Instant Pot pressure cooker to make these Instant Pot Meatballs in Easy Tomato Sauce with your Instant Pot Electric Pressure Cooker! Enjoy :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/pressure-cooker-meatballs-easy-tomato-sauce

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Instant Pot Umami Meatballs - Tested by @Amy & Jacky

egg (, beaten)

Jumbo pasta shells are stuffed with a beefy cheesy mixture and smothered in marinara sauce.

Instant Pot Stuffed Shells

(about 264 g) grated Mozzarella cheese

(about 76 g) shredded Parmesan cheese

454 g (about 2 cups) Lean ground beef

(about 3 g) Kosher salt

(about 3 g) Garlic powder

(about 2 g) Black pepper

(about 2 g) Dried basil

(about 3 g) Onion powder

oregano

(about 480 g) Water

(about 480 g) Cottage cheese

(about 50 g) Egg

340 g (about 340 ½) Pasta shells

738 g (about 3 cups) Marinara sauce

Tender, moist beef tongue only takes minutes to prep thanks to a pressure cooker. Learn how to cook beef tongue the easy way.

Instant Pot Beef Tongue

Beef Tongue

carrot

bay leaf

6-8 pepper corns

tbsp salt

Add the beef tongue to the pressure cooker, along with the salt, pepper, bay leaf, peeled onion and carrots. Then add enough water to over it by 1 inch, about 4 qts.

Cover the Instant Pot with a lid and turn the steam valve to &quot;sealing&quot;. Turn the pressure cooker to &quot;Manual&quot; and &quot;High&quot; pressure for 90 minutes. Once the time expires, allow the Instant Pot to naturally depressurize for about 20-30 minutes, then open the lid.

Remove the tongue out of the cooking liquid and run it under cold water to cool it down slightly. Then peel off the skin, cut into slices and serve.

How to Make Beef Tongue in the Instant Pot

If you do not have an Instant Pot, you can make this recipe by adding all ingredients to a large stockpot instead. Keep it at a slow simmer for about 2.5 hours with the lid vented open slightly.

How to Make Beef Tongue on the Stovetop

Pierce the tongue with a thin knife, if the knife goes in easy, remove the tongue, run it under cold water for a minute, then peel and serve. If the tongue is not easily pierced with a knife yet, continue cooking until it is easily pierced with a fork or a thin knife. Keep adding more water to the pot as needed to keep the tongue submerged at all times.

How to check for doneness?

A hearty meal of rice and beef all cooked in one pot at a fraction of the time. The rice is well infused with the flavor of beef and spices and makes the best rice you will ever have!

Instant Pot Beef Rice Pilaf (Beef Plov)

lb beef, chuck, cubed to 1 inches, fat trimmed

tbsp oil

onion,

carrot, medium size, cut to 1/2 inch

tomato sauce ((optional, can be replaced with beef stock

beef broth ((could be replaced with water))

tsp black ground pepper

garlic powder

tsp smoked paprika

beef

tsp salt

garlic,

Turn the Instant Pot to "Saute" function (30 min). When the display says "Hot" add 2 tbsp of oil and the 1 large diced onion and saute until lightly golden in color, about 5 minutes. Then add 2 cut up carrots, 1.5 lb of cubed beef  and stir.&nbsp;

Next, add  1 tsp of ground pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp beef seasoning (if using), 2 tsp salt, 1/2 cup tomato sauce, and 1 bay leaf and the 1.5 cups of beef stock.  Stir.&nbsp;

Cover the Instant Pot with a lid, turn the steam valve to "sealing". Turn the pressure cooker to "Manual" and "High" heat for 45 minutes. Then once the time expires, cover the steam valve with a kitchen towel and turn it to "venting" to release pressure. Open the lid when the pressure is down.

Remove the bay leaf. Sprinkle 1.5 cups of rice over the top (do not stir) and spread it evenly with a spoon (so all rice is covered with liquid).&nbsp;Press halved garlic head, cut side into the rice. Cover with lid, turn the steam valve to "sealing". Turn the Instant pot&nbsp;to "Manual" on "High" heat and set the timer to 15 minutes.

After the time expires turn the Instant Pot off and allow to depressurize naturally for 15-20 minutes (this step is important).&nbsp;Next, turn the steam valve to "venting" and allow the rest of the steam to escape. Now open the lid, remove the garlic and squeeze it back into the rice (optional), add the parsley and gently fluff the rice with a fork for the ingredients to be evenly distributed.&nbsp;

How to make Instant Pot Plov (One-Pot)

Your family will love&nbsp;this Umami&nbsp;Instant Pot French Dip (Pressure Cooker French Dip Sandwiches)! A mouthful of&nbsp;toasted crusty French Baguette, tender &amp; juicy beef bursting with umami flavors, topped with melted cheese, dipped into the hot beefy Au Jus.

Instant Pot French Dip

garlic (, minced)

(673 grams) onions (, sliced)

stock stock

(15 milliliters) fish sauce ((can substitute with regular soy sauce))

thyme

bay leaves

french bread

Swiss cheese

Brown Chuck Roast Steak: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the chuck roast steak and lightly season one side with salt + black pepper. Drizzle the inner pot with 1 tbsp olive oil. Then, place the seasoned side of chuck roast in Instant Pot. Lightly season the other side with more salt + black pepper.&nbsp;*Pro Tip: Brown each side for 10 minutes to develop some awesome deep flavors.&nbsp;*Note: If you prefer a "Dump-it-all-in" Recipe, you can skip the browning and saute steps.

Saute Onion &amp; Garlic: Set browned chuck roast aside. Add in sliced onions, then saute until softened (~3 - 4 mins). Set aside roughly ⅓ of the softened onions for later. Add in minced garlic, a pinch of dried rosemary, a pinch of thyme, and 2 bay leaves. Saute for another minute.&nbsp;*Pro Tip: Your Instant Pot will stop sauteeing after 30 minutes, turn it back on by pressing "Saute" button. :)

Deglaze Instant Pot: Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Chuck Roast: Add in 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, and 1 tbsp (15ml) Worcestershire sauce. Give it a quick mix. Place browned chuck roast back in Instant Pot and partially submerge it into the liquid as best as you can. Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release.

Simmer Au Jus Sauce &amp; Shred Beef: Set aside chuck roast in a mixing bowl, and shred the beef with 2 forks. While you are shredding the beef, bring Au Jus sauce back to a boil with the &quot;Saute&quot; function. Add in reserved onions, then let the Au Jus sauce reduce for 5 - 10 minutes. Taste &amp; adjust seasoning accordingly. *Pro Tip: Reducing the Au Jus sauce will naturally thicken it. If you find the Au Jus sauce to be too oily, you can use a Fat Separator to filter out the fat.

Assemble &amp; Serve Instant Pot French Dip: Optional Step - While the Au Jus sauce is reducing, preheat oven to 350°F. Layer 1 loaf of french bread with slices of Swiss cheese on top. Place it in the oven until the cheese begins to melt.&nbsp;Layer shredded beef and onions on top of the sandwich. Serve Instant Pot French Dip with savory umami Au Jus sauce on the side. Enjoy~ :)

Instant Pot Beef Tips with Rice

beef stew meat

garlic

tomatoes

mushrooms (sliced)

beef gravy

salt

pepper

beef broth

white rice (uncooked)

Turn Instant Pot on sauté-high

Once the pot is hot, add oil

Add beef and season with salt and pepper

Saute beef until browned on all sides

Move the beef over to half of the pot and add onions to the other half of the pot

Saute onions until tender- a little browning will add some great flavor!

Stir beef and onions together and add garlic

Add tomatoes, mushrooms, beef broth and canned gravy

Stir and close lid

Cook on high pressure with valve set to &quot;seal&quot; for 20 minutes

Once timer beeps, let pressure release naturally for 10 minutes

Quick release remaining pressure and then open lid and stir

Pour in uncooked white rice

Close pressure cooking lid and move valve to “seal” position.  Cook on high pressure for 4 minutes. 

When timer beeps, naturally release pressure for 5 minutes and then quick release any remaining pressure. 

Open lid and stir

Instant Pot Hamburgers are so easy to make, and reminiscent of those famous burger chains that make steamed burger patties. These pressure cooker burger patties are simple and fast to make, and you can make a big batch at one time.

Instant Pot Hamburgers

(about 41 g) finely chopped Onion

Cheese

Tomato

Water

454 g (about 2 cups) Ground beef

(about 6 g) Salt

(about 1 g) Black pepper

(about 2 g) Smoked paprika

(about 12 g) Worcestershire sauce

(about 140 g) Burger bun

Lettuce

Ketchup

Mustard

Quick and easy 10-minute Instant Pot steak tacos are a healthy and skinny meal. Tacos are loaded with fresh salsa, cilantro, and juicy steak.

Instant Pot 10-Minute Steak Tacos (Carne Asada)

oz Butcher Box sirloin steak (fat trimmed and

red onion (chopped)

tomatoes (chopped)

Mexican cheese (shredded)

tbsp crema or sour cream

tbsp authentic salsa (one tablespoon per taco)

cilantro (chopped)

Trader Joe's Taco Seasoning

McCormick's Grill Mates Steak Rub and pepper

Turn the Instant Pot on the saute' function. When the pot displays "Hot" add the olive oil to the pot.

Season the Butcher Box steak with the seasonings. Add the steak to the pot.&nbsp;

Cook both sides of the steak for 2-3 minutes until the steak turns brown.

Remove the steak from the pot. Top the steak with cheese immediately if you prefer melted cheese on your tacos.

Top 23 instant pot beef recipes from across the web

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Top 23 instant pot beef recipes from across the web

The most viewed instant pot beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Beef Stroganoff

Instant Pot Roast Beef

Instant Pot Meatballs

Instant Pot Meatballs

Instant Pot Stuffed Shells

Instant Pot Beef Tongue

Instant Pot Beef Rice Pilaf (Beef P...

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Instant Pot Beef Stroganoff

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The most viewed instant pot beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine