pressure cooker beef

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)

Instant Pot Mexican Shredded Beef

beef broth

salt

black pepper

cumin

chili powder

garlic powder

onion powder

paprika

oregano

red pepper flakes

olive oil

(2-1/2 chuck roast

salsa

Pour beef broth in a small bowl.  Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano and crushed red pepper flakes.  Whisk to combine and set aside.

Pour oil into your Instant Pot and set to saute.  When oil is heated, sear roast on all sides until browned.  Turn off Instant Pot.

Pour beef broth mixture and salsa over roast.

Place the lid on pressure cooker and lock.  Steam release knob should be set on “sealing”.  Cook on manual setting (high pressure) for 70 minutes.  Allow pressure to release naturally.

Remove beef from pressure cooker and shred with 2 forks, discarding any fat.  Allow fat to rise in liquid and skim off fat.  Return beef to liquid mixture.

This was such a flavorful recipe! We used it on nachos and everyone wanted seconds and asked me to make it again the next day! Thank you!

Absolutely delicious! My husband said whatever recipe you used to get this flavor, needs to be printed so we use it every time!  Thank you!!

very yummy recipe! used a 6 qt  instant pot and it worked perfectly. Thanks!

Great recipe! I made it for a second time last night exactly the same way as the recipe except at the end I put the beef under the broiler for a couple of minutes to crisp some of the beef a bit then mixed it with the juices and it was amazing. It adds a mid of super tender shredded beef with some crispy crunchy bits too. Combined with the juices it was a great way to switch it up. Thanks for the recipe, this is now my go to for taco night - So easy! (I bet this would be great with chicken or pork too!)

I also made some quick pickled slices of radishes. Perfect garnish for this! Throw a few on top to add some snap to the taco since these are very juicy and tender!

I’m making this for the second time because it was SO good. Not only did my husband love it, but my 5 year old son did also, and he’s super picky. So, so, so good.

Made this recipe tonight and it was wonderful! Followed everything to a T. The only change I made was I used venison round roast for the meat. For the salsa I used Margarita’s Mild. 10/10 recommend. Will definitely be making this again!

This easy Instant Pot Italian Beef is an amazing low carb (keto and paleo) pressure cooker beef recipe that doubles as a quick Italian beef sandwich recipe with pepperoncinis!

Instant Pot Italian Beef

beef chuck

butter ((pork fat

red onion,

garlic, (peeled and minced)

pepperoncini peppers ((mild

pepperoncini juices

Worcestershire sauce

brown sugar ((or palm sugar))

Italian seasoning

red pepper

Set the Instant Pot on Sauté. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften the onions.&nbsp;

Meanwhile, cut the beef chuck into 4 large chunks. Once the onions are soft, place the beef down in the bottom of the Instant Pot. Add the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper.

Lock the lid into place. Then set the Instant Pot on the Meat setting, or Pressure Cook High for 50 minutes.

Once the timer goes off, turn off the Instant Pot. Perform a Quick Release. Once the steam valve drops it's safe to open the lid.&nbsp;

Use tongs or forks to shred the beef into the juices. Taste, then salt and pepper as needed.

Serve as-is for a low carb meal, or serve on sub rolls with provolone cheese.

https://content.jwplatform.com/videos/DSsssFk9.mp4

This easy Instant Pot Italian Beef is an amazing low carb pressure cooker beef recipe that doubles as a quick Italian beef sandwich recipe with pepperoncinis!

Make this comforting Pressure Cooker Beef Stew in Instant Pot with juicy tender beef brisket. This ultimate comfort food is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or enjoy it as is.

Pressure Cooker Beef Stew

(680 grams) whole beef brisket

Kosher salt and pepper

(30 milliliters) olive oil (, divided)

onions (, finely chopped)

garlic (,

celery (, chopped)

carrots (, chopped)

sherry wine

(8 grams) flour

bay leaves

thyme

russet potatoes or Yukon gold potatoes (, cubed)

(15 milliliters) Worcestershire sauce

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium-high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Brown Beef Brisket: Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper. Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove beef brisket and set aside on a chopping board.

Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, regular soy sauce, fish sauce, and tomato paste in a medium bowl.

Saute Vegetables: Add 1 tablespoon (15 ml) of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant.&nbsp;Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.

Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce.&nbsp;Add the Chicken Stock Mixture to the pot.

Cut Beef Brisket: Cut the beef brisket into 1 – 1.5 inches cube chunks, then toss with flour.

Pressure Cook Beef Stew: Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don’t stir the beef briskets as you don’t want too much flour to get into the stock mixture. Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top. Pressure Cook at:Electric Pressure Cooker: High Pressure for 70 minutes, then Natural ReleaseStovetop Pressure Cooker: High Pressure for 55 minutes, then Natural Release

Serve Pressure Cooker Beef Stew: Add salt and pepper to taste.&nbsp;Serve immediately with pasta, rice, or just eat it as is.

Optional step: For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.

The Pressure Cooker Beef Stew was very good.  Here are some of the changes I made in the process.  I used a little diluted AuJus for deglazing, added 1 tsp paprika to the flour, reduced tomato paste from 3 to 2 tablespoons.  The biggest change was to top the stew with all of the chopped celery and only one potato (to act as a natural thickener) before pressure cooking.  I reduced the time by 15 minutes and when time was up I did a quick release.  Then I gently stirred in the rest of the potatoes and all of the carrots, Reset the pressure to HIGH for 15 minutes.  Vegetables were a perfect texture!

Made Amy &amp; Jacky’s beef stew tonight!  Delicious!  (glad I read the footnote &amp; adjusted my cooking time to 15 min. instead of 70 since I used a top round roast instead of brisket). I made a double batch in my 8 qt.

I used the Ninja Foodi 6.5.  The stew came out great, searing the brisket first really gave a nice deep flavor.  Thank you,

I made this tonight for dinner. Was a five ⭐️ winner with my family ❤️  Thank you. So much fo helping me keep them all happy 😊

**i use a Pampered Chef Quick Cooker

Followed every detailed step and was rewarded with a terrific stew.  You can tell that Amy and Jacky have tested these recipes to perfection! Thank you!! Used a stovetop Fagor pressure cooker but also use Instant Pot.

This stew was the best stew I’ve ever made!!!!

I made the beef stew and it was amazing! I used chuck and cooked it for 35 minutes. I had left over sauce from your short rib recipe and added that to the stew when it was done. Everyone loved it! Your recipes are the best and the ones I turn to every time I use my instant pot! Thank you!

This was great, despite some substitutions: 
I had a cut of sirloin tip roast, so I used that instead. Used passata instead of tomato paste because that’s the only tomato product I have in my pantry. 
This tasted like a major brand canned beef soup, but much less sodium. Will make again!

Hi Amy &amp; Jacky, 

Its my first time making beef stew and its way easier and delicious than I thought!!! 

I used beef finger meat for the first time and cubed beef stew meat for the second time, both turnd out juicy and tender. (Definitely need at least 30 mins for cubed beef stew meat though)

Thank you so much for the recipe, this is definitely a keeper ❤️

This stew was delicious.  It was super easy to prepare and had easy cleanup.  I really enjoyed it.  I will make this again.  Thank you so much for all the great recipes.  Your instructions are sooo easy to follow.

https://www.youtube.com/watch?v=DIE3-stQV3I

Short recipe tutorial on how to make Pressure Cooker Beef Stew in Instant Pot. Beef Stew made with juicy tender brisket paired with rich tomato sauce. Yum!

Make this hearty pressure cooker beef stew with just 15 minutes prep. This ultimate comfort food is very easy to eat. You can either eat it with pasta, rice, or just simply eat it as is like a thick soup.

Time to take out your pressure cooker to make this Pressure Cooker Beef Stew recipe! Enjoy :)

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Top 5 pressure cooker beef recipes from across the web

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

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Instant Pot Meatballs

Instant Pot Meatballs

Instant Pot Mexican Shredded Beef

Instant Pot Italian Beef

Pressure Cooker Beef Stew

Top 5 pressure cooker beef recipes from across the web

The most viewed pressure cooker 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 Meatballs

Instant Pot Meatballs

Instant Pot Mexican Shredded Beef

Instant Pot Italian Beef

Pressure Cooker Beef Stew

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