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Easy beef recipe cooked in the Instant Pot for a tender and quick meal, showcasing its deliciousness.

Instant Pot Perfect Beef

Avatar photoAmelia 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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.