Pressure cookers are a busy home cook’s best friend when it comes to preparing delicious beef cubes in record time. With the ability to cook at higher temperatures, pressure cookers dramatically shorten cooking times while still producing fork-tender, flavorful beef. But exactly how long should you cook beef cubes in a pressure cooker to achieve the perfect texture? Let’s find out.
Factors That Affect Beef Cube Cook Times
Several key factors impact how long it takes to cook beef cubes in a pressure cooker
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Cut of beef – Tougher cuts with more connective tissue like chuck or brisket take longer than tender cuts like sirloin or tenderloin.
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Cube size – Smaller 1-inch cubes cook faster than larger 2-inch cubes.
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Amount of cubes – Cooking a fuller pot will increase cook time slightly
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Pressure cooker type – Electric pressure cookers heat faster than stovetop models.
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Release method – Quick release stops cooking immediately while natural release continues to cook the food.
Taking these factors into account will help you determine the ideal cook time for your beef cubes.
Cook Times for Common Cuts
Here are general pressure cooker cook times for popular cuts of beef cubed into 1-inch pieces:
- Chuck roast: 25-30 minutes
- Brisket: 30-35 minutes
- Round or sirloin tip: 15-20 minutes
- Tenderloin: 8-10 minutes
For 2-inch cubes, increase cook times by 5-10 minutes. Allow meat to natural release for at least 5 minutes before quick releasing pressure.
Always defer to recipe cook times if available, as cook times can vary based on the specific cut, marbling, and relative tenderness of the meat.
Step-by-Step Guide
Follow these simple steps for perfect pressure cooked beef cubes every time:
1. Cut beef into 1-inch cubes
Cut your beef roast or steak into uniform 1-inch cubes for even cooking. Trim excess fat and silverskin.
2. Season cubes generously
Season the cubes all over with salt, pepper, and any other spices or herbs. This adds tons of flavor.
3. Brown cubes in batches
In a hot skillet, brown the cubes in batches for 2-3 minutes per side to build flavor. Don’t crowd the pan.
4. Sauté aromatics
In the pressure cooker pot, sauté onions, garlic, etc. to add aromatic flavor. Deglaze with broth.
5. Add beef cubes and liquid
Place browned cubes in pot along with beef broth or stock. The liquid helps create steam.
6. Pressure cook
Lock the lid and pressure cook on high for recommended time based on cut of beef. Allow natural release.
7. Check for doneness
Beef should be fall-apart tender. If not quite done, pressure cook for 5 more minutes.
8. Finish with sauce
Make a flavorful sauce while beef cooks by reducing juices, broth and wine. Pour over beef before serving.
And that’s it! By following these simple steps and correct cook times, you’ll have tender, juicy beef cubes in almost no time thanks to the power of the pressure cooker.
Handy Time Chart
For easy reference, here are pressure cooker cook times for 1-inch and 2-inch beef cubes:
| Cut of Beef | 1-inch Cubes | 2-inch Cubes |
|---|---|---|
| Chuck roast | 25-30 minutes | 30-35 minutes |
| Brisket | 30-35 minutes | 35-40 minutes |
| Round roast | 20-25 minutes | 25-30 minutes |
| Sirloin tip | 15-20 minutes | 20-25 minutes |
| Tenderloin | 8-10 minutes | 12-15 minutes |
Tips for Maximizing Flavor
Beyond cooking beef cubes to the right tenderness, you’ll also want to make sure they’re packed with flavor. Here are some useful tips:
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Marinate cubes beforehand in a flavorful marinade or paste.
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Use bone broth or stock instead of water for cooking liquid.
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Season generously with salt, pepper and spices like garlic, rosemary, etc.
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Sear cubes well before pressure cooking to develop a nice crust.
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Reduce sauce after cooking to concentrate flavors.
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Finish with butter or gravy for added richness.
Taking the time to build deep, robust flavor will make a world of difference in your pressure cooked beef!
Common FAQs
Q: Can I double the recipe and cook time?
A: Yes, but add 5-10 extra minutes to ensure the center cooks through.
Q: Should I cook from frozen?
A: No, always thaw beef fully before pressure cooking for food safety.
Q: Is quick release or natural release better?
A: For beef cubes, do a quick release after 5 minutes of natural release.
Q: What liquids work best?
A: Beef broth, red wine and tomato products all add great flavor.
Q: What if my beef cubes turn out tough and dry?
A: This means they were likely overcooked. Next time, reduce cook time by 5 minutes.
The Takeaway
With the simple tips, times and steps above, you’ll be pressure cooking incredibly tender, delicious beef cubes in no time! Proper cook times based on cut, cube size and release method are key for perfect results every time.
