INSTANT POT PERFECT BEEF

Craving a hearty, comforting beef dish but short on time? Let’s face it, nobody wants to spend hours slaving over a stove these days! That’s where the magic of the Instant Pot comes in. Get ready to discover how to make an Easy Beef Recipe Instant Pot – Tender & Quick!, promising fall-apart, melt-in-your-mouth goodness with minimal effort. We’re talking restaurant-quality results from your own kitchen, in a fraction of the time!

Gathering Your Beefy Ingredients

Here is everything you’ll need to create this masterpiece. Don’t worry if you need to make substitutions based on what’s in your pantry – we’ll cover that later!

For the Beef:

• 2-3 lbs Beef Chuck Roast (or similar cut like Brisket or Round Roast) – The star of the show!
• 2 tbsp Olive Oil (or other cooking oil) – For searing and flavor.
• 1 large Onion, chopped – Adds depth and sweetness.
• 2-3 cloves Garlic, minced – Can’t go wrong with garlic!
• 1 cup Beef Broth (low sodium) – The liquid base for pressure cooking.
• 1 tbsp Worcestershire Sauce – Secret weapon for umami!
• 1 tsp Dried Thyme – Earthy and aromatic.
• 1 tsp Dried Rosemary – Pairs perfectly with beef.
• 1/2 tsp Smoked Paprika – Adds a smoky richness.
• Salt and Pepper to taste – Don’t be shy!

Optional Add-ins (for Vegetables):

• 1 lb Potatoes, peeled and cubed – Yukon Gold or Russet work great.
• 1 lb Carrots, peeled and chopped – Adds sweetness and color.
• 1 cup Celery, chopped – Adds a savory note.
• 1/2 cup frozen peas – optional, for a touch of sweetness and color at the end

For Thickening (optional):

• 2 tbsp Cornstarch – to thicken the sauce at the end
• 2 tbsp Cold Water – to make a slurry

Step-by-Step to Tender, Juicy Beef

Let’s get down to the fun part! Follow these steps closely, and you’ll have a delicious meal on the table in no time.

Preparing the Beef:

1. Cut the beef into large chunks, about 2-3 inches in size. This helps it cook evenly and become incredibly tender.
2. Season the beef generously with salt, pepper, smoked paprika, dried thyme and dried rosemary. Don’t be afraid to really coat each piece!

Searing and Sautéing:

1. Turn on your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up.
2. Sear the beef in batches, browning on all sides. This step is crucial for developing flavor! Don’t overcrowd the pot; work in batches to get a good sear. Set the seared beef aside.
3. Add the chopped onion to the Instant Pot and sauté until softened, about 3-5 minutes.
4. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic!

Pressure Cooking:

1. Pour in the beef broth and deglaze the bottom of the Instant Pot, scraping up any browned bits (fond). This is where a ton of flavor lives!
2. Add the Worcestershire sauce and stir to combine.
3. Return the seared beef to the Instant Pot.
4. If adding potatoes, carrots, and celery, add them now on top of the beef.
5. Close the Instant Pot lid and set the valve to the “Sealing” position.
6. Cook on “Manual” or “Pressure Cook” setting for 45-60 minutes. The cooking time will depend on the size of your beef chunks and how tender you want it. For truly fall-apart beef, go for the longer time.
7. Let the Instant Pot release pressure naturally for 10-15 minutes, then quick release any remaining pressure.

Finishing Touches:

1. Carefully remove the beef from the Instant Pot and shred it with two forks. It should be incredibly tender!
2. If you added vegetables, remove them with a slotted spoon and set them aside.
3. If you want to thicken the sauce, turn the Instant Pot back on to the “Sauté” function.
4. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
5. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly, until it thickens to your desired consistency.
6. Return the shredded beef and vegetables to the Instant Pot and stir to combine.
7. If adding frozen peas, stir them in now and let them heat through for just a minute or two.
8. Serve hot and enjoy!

The Magic of the Instant Pot: Why It Works So Well

The Instant Pot is a game-changer for tough cuts of beef. The high pressure and controlled environment break down the connective tissues, resulting in incredibly tender and juicy meat in a fraction of the time compared to traditional cooking methods. It’s like a time machine for braising!

Variations and Substitutions: Making it Your Own!

One of the best things about this recipe is how easily you can customize it to your liking. Here are a few ideas:

• Beef Cut: While chuck roast is my go-to, you can also use brisket, round roast, or even stew meat. Just adjust the cooking time accordingly.
• Vegetables: Feel free to add other vegetables like mushrooms, parsnips, or sweet potatoes.
• Spices: Experiment with different spices to create your own unique flavor profile. Try adding a bay leaf, some chili powder, or a pinch of red pepper flakes.
• Wine: For a richer flavor, add 1/2 cup of red wine to the Instant Pot along with the beef broth. Let it simmer for a few minutes to reduce before adding the beef.
• Browning: You can use a little bit of flour to dredge the beef before searing it. This will help to create a thicker sauce and add even more flavor.

Tips and Tricks for Instant Pot Success

Even with a super easy recipe like this, a few helpful tips can make all the difference. Let’s ensure your beef is nothing short of perfect:

• Don’t skip the searing! This step is essential for developing flavor and creating a rich, delicious sauce.
• Deglaze thoroughly. Make sure to scrape up all the browned bits from the bottom of the Instant Pot after searing the beef.
• Don’t overfill the Instant Pot. This can prevent it from reaching pressure properly.
• Adjust cooking time based on your beef cut and desired tenderness. If you want the beef to be easily shredded with a fork, cook it for a longer time.
• Let the Instant Pot release pressure naturally for at least 10 minutes. This helps the beef retain its moisture and prevents it from becoming tough.
• Worried about a pot roast alternative? Try this similar recipe for POT ROAST.

Serving Suggestions: Completing the Meal

This Instant Pot beef is incredibly versatile and can be served in a variety of ways. Here are a few of my favorites:

• Over mashed potatoes: A classic combination!
• With rice or quinoa: A simple and healthy option.
• In sandwiches or sliders: Perfect for a casual lunch or dinner.
• Over noodles: Similar to a Beef and Noodles but quicker!
• As a filling for tacos or burritos: A fun and flavorful twist.
• Alongside cornbread: A delicious Southern comfort food pairing.

Storing Leftovers: Keeping the Flavor Alive

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 2-3 months. Reheat gently on the stovetop or in the microwave.

More Instant Pot Inspiration!

Once you’ve mastered this easy beef recipe, you’ll be hooked on the convenience and versatility of the Instant Pot! Why not try some of these other delicious and easy recipes?

• For a comforting and flavorful option, consider this BEEF STEW. Or if you prefer a really hearty, rich version, check out this BEEF STEW recipe.
• Looking for a spicy kick? My JAMBALAYA is a guaranteed crowd-pleaser.
• And of course, you can always find even more BEEF recipes to explore!

Final Thoughts: Ready to Dig In?

Congratulations! You’ve just unlocked the secret to incredibly tender and flavorful beef with minimal effort. This Easy Beef Recipe Instant Pot is a fantastic way to enjoy a comforting and satisfying meal any night of the week. So gather your ingredients, follow the steps, and prepare to be amazed by the results. Happy cooking!

Instant Pot Perfect Beef

Amelia Chen-Morrison

This Instant Pot Perfect Beef recipe delivers fall-apart tender and flavorful beef with minimal effort. Using the pressure cooker, tough cuts of beef transform into a comforting and satisfying meal in a fraction of the time of traditional braising methods.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 550 kcal

Equipment

• Instant Pot (6-quart or larger)
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Large bowl
• Tongs
• Slotted spoon
• Two forks (for shredding)
• Small bowl
• Whisk

Ingredients

  

• 2-3 lbs Beef Chuck Roast or Brisket, or Round Roast
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2-3 cloves Garlic, minced
• 1 cup Beef Broth low sodium
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• ½ tsp Smoked Paprika
• Salt and Pepper to taste
• 1 lb Potatoes, peeled and cubed Yukon Gold or Russet
• 1 lb Carrots, peeled and chopped
• 1 cup Celery, chopped
• ½ cup frozen peas optional
• 2 tbsp Cornstarch
• 2 tbsp Cold Water

Instructions

 

• Cut the beef into large chunks, about 2-3 inches in size.
• Season the beef generously with salt, pepper, smoked paprika, dried thyme, and dried rosemary.
• Turn on your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up.
• Sear the beef in batches, browning on all sides. Set the seared beef aside.
• Add the chopped onion to the Instant Pot and sauté until softened, about 3-5 minutes.
• Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic!
• Pour in the beef broth and deglaze the bottom of the Instant Pot, scraping up any browned bits (fond).
• Add the Worcestershire sauce and stir to combine.
• Return the seared beef to the Instant Pot.
• If adding potatoes, carrots, and celery, add them on top of the beef.
• Close the Instant Pot lid and set the valve to the “Sealing” position.
• Cook on “Manual” or “Pressure Cook” setting for 45-60 minutes. The cooking time will depend on the size of your beef chunks and how tender you want it.
• Let the Instant Pot release pressure naturally for 10-15 minutes, then quick release any remaining pressure.
• Carefully remove the beef from the Instant Pot and shred it with two forks.
• If you added vegetables, remove them with a slotted spoon and set them aside.
• If you want to thicken the sauce, turn the Instant Pot back on to the “Sauté” function.
• In a small bowl, whisk together the cornstarch and cold water to create a slurry.
• Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly, until it thickens to your desired consistency.
• Return the shredded beef and vegetables to the Instant Pot and stir to combine.
• If adding frozen peas, stir them in now and let them heat through for just a minute or two.
• Serve hot and enjoy!

Notes

For best results, don’t skip the searing step as it significantly enhances the flavor of the beef and the sauce. Ensure the Instant Pot is not overfilled to allow it to reach pressure effectively. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. To add a richer flavor, incorporate 1/2 cup of red wine to the Instant Pot with the beef broth, simmering briefly to reduce before adding the beef.