Beef Pressure Cooker Recipes

Instant Pot Braised Beef (Pressure Cooker) Skinnytaste

WebFeb 9, 2021 · Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray. Add beef, in two batches, and …

Rating: 4.8/5(52)
1. Season the beef pieces with the salt and pepper.
2. Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
3. Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
4. Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.

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Instant Pot Beef Bourguignon Pressure Cooking Today™

WebSep 30, 2021 · Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release …

Rating: 4.7/5(20)
1. Select Sauté and add 1 tablespoon butter to the pressure cooking pot. Season the beef with salt and pepper and add half of the beef to the pot. Brown for 3-4 minutes per side, until seared. Transfer the seared beef to a plate and add the remaining 1 tablespoon butter to the pot to brown the remaining beef.
2. Add the mushrooms to the pressure cooking pot and sear for 5 minutes, until browned. Add the tomato paste, garlic, thyme, and bay leaf and sauté for 1 minute, stirring constantly. Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer until reduced to about 1 cup.
3. Stir in the beef broth and return the browned beef along with any accumulated juices to the pot. Season with salt and pepper.
4. Lock the lid in place. Select High Pressure and a 20-minute cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.

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Instant Pot Beef Bourguignon EatingWell

WebSep 19, 2023 · Cook pearl onions according to package directions; drain. Release the remaining pressure in the multicooker manually. Select the …

Rating: 3.7/5(3)
1. Pat beef dry; sprinkle with 1/2 tsp. salt and pepper. Heat 2 tsp. oil in a large heavy skillet over medium-high heat. Add half the beef and cook, turning occasionally, until well browned, 4 to 6 minutes. Transfer to a plate. Add another 2 tsp. oil and brown the remaining beef; transfer to the plate. Add wine, stirring to scrape up any browned bits, and cook until reduced by half, 1 to 2 minutes.
2. Meanwhile, heat 2 tsp. oil in a multicooker using the Saute setting. Add chopped onion and carrots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, broth and bay leaf, along with the beef and any accumulated juices, and the reduced wine.
3. Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 40 minutes (or follow manufacturer's directions to pressure-cook for 40 minutes). When pressure-cooking is complete, let the pressure release naturally for 15 minutes.
4. Meanwhile, heat the remaining 2 tsp. oil in the skillet over medium-high heat. Add mushrooms and the remaining 1/4 tsp. salt; cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Cook pearl onions according to package directions; drain.

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