Mastering the Pressure Cooker: How Long to Cook Beef Tendon for Tender, Juicy Results

Beef tendon is an underappreciated cut of meat that can make a delicious addition to soups, stews, and Asian-style dishes when cooked properly However, beef tendon requires lengthy cooking times to break down the tough, collagen-rich meat This is where using a pressure cooker truly shines. The high-pressure environment allows beef tendon to become meltingly tender in a fraction of the normal time.

But exactly how long should you cook beef tendon in a pressure cooker? In this article, I’ll provide timing guidelines tips, and techniques to help you achieve pressure cooker beef tendon perfection. Whether you’re a novice or pro cook, you’ll learn how to make this often overlooked cut incredibly tender and mouthwateringly delicious. Let’s get cooking!

Key Factors That Impact Beef Tendon Cooking Time

Several variables affect the cooking time needed for beef tendon in a pressure cooker:

Cut size – Large chunks take longer than small 1-inch pieces.
Pressure cooker size – Time varies based on 3 qt, 6 qt, 8 qt models.
Desired texture – More tender tendon requires longer cooking.
Quantity – Cooking more tendon means extending the time.
Natural vs quick release – Natural release continues cooking.
Altitude – High altitude locations need adjusted timing.

Now let’s break down the approximate pressure cooking time for beef tendon based on these factors.

Recommended Cooking Time for Tender Beef Tendon

For 1-inch pieces of beef tendon in a 6 quart pressure cooker at sea level, here are the general cooking guidelines:

1 lb of tendon: Cook 15 minutes
2 lbs of tendon: Cook 30 minutes
3-4 lbs of tendon: Cook 45 minutes
5+ lbs of tendon: Cook 60 minutes

Use natural pressure release after the cooking time for best results. Increase cook times by 5-10 minutes for very tender and fall-apart texture.

Step-by-Step Guide to Pressure Cooking Beef Tendon

Follow these simple steps for flavorful, melt-in-your-mouth pressure cooked beef tendon:

Cut tendon into 1-inch pieces and rinse well.
Place tendon in pressure cooker pot along with broth, spices, herbs, garlic, etc.
Pressure cook on high for recommended time based on quantity.
Allow pressure to release naturally, about 15-20 minutes.
Open pressure cooker, check doneness and adjust if needed.
Use beef tendon in soups, stews, pho, etc. Enjoy!

Tips for Achieving Tender Pressure Cooked Tendon

Implement these tips for perfect pressure cooked beef tendon every time:

Cut tendon into uniform 1-inch pieces so it cooks evenly.
Use at least 1 cup broth per 1 lb of tendon to prevent scorching.
Layer aromatics like onion, garlic, ginger, and spices into the liquid.
Allow natural pressure release – don’t quick release or tendon may toughen up.
Check for tenderness and pressure cook longer if needed for very fork-tender meat.
Slice beef tendon across the grain after cooking for shorter muscle fibers.

Common Pressure Cooking Mistakes and Fixes

Having trouble getting tender results with your beef tendon? Here are some common pressure cooking mistakes and troubleshooting tips:

Undercooked, Chewy Tendon: Don’t open pressure cooker immediately after cooking. Allow natural release for 15+ minutes to finish cooking. Return to pressure if still tough after checking.

Bland, Boring Flavor: Be sure to add onions, garlic, broth, herbs and spices to the pot to infuse the tendon as it cooks. Brown the tendon first for extra flavor.

Burn Message: Use at least 1 cup broth per 1 lb of tendon. Don’t overfill pressure cooker. Make sure tendon isn’t touching the bottom of the insert.

Overcooked, Mushy Tendon: Avoid overcooking past fork-tender stage. Start with less time and check doneness before returning to pressure if needed.

Grey, Unappetizing Color: Browning the tendon before pressure cooking improves the color. Add tomatoes or red wine to the cooking liquid for a richer color.

By mastering the ideal cooking time and avoiding these common mistakes, you’ll achieve fork-tender beef tendon every time.

Incredible Beef Tendon Recipes to Try

Beef tendon’s mild flavor and tender texture after pressure cooking make it extremely versatile. Here are some tasty ways to enjoy it:

Beef tendon pho – Cooked tendon slices in Vietnamese noodle soup.
Spicy Chinese beef tendon stew – Chinese five spice, chili oil and oyster sauce.
Beef tendon tacos – Shredded pressure cooked tendon with salsa and lime.
Thai beef tendon salad – Chilled cooked tendon with tangy Thai dressing.
Italian beef tendon ragu – Rich red wine and tomato sauce over pasta.

The possibilities are endless for enjoying delicious beef tendon once you master the pressure cooking process. Give it a try in your next Asian or international-inspired dish!

Braised Beef Tendon cooked with Pressure Cooker【Recipe】

FAQ

How long does it take for beef to get tender in pressure cooker?

The cooking time depends on how much beef you have. I like to assume 20 minutes for every pound of meat. So, for my 3-pound beef chuck, I will need to cook at high pressure for 1 hour. After the hour, I release the pressure and shred the tender beef.

How long do you pressure cook beef for?

Meat, Poultry	Cook Time, (minutes)
Beef, pot roast, rump, round, chuck, or brisket, 3 to 4 lbs. (1.4 to 1.8 kg)	45-60 (15 mins per pound)
Beef, ribs, short, for grilling	15
Beef, ribs, short, for stewing	25
Chicken breasts, with bones, 2 to 3 lbs. (0.9 to 1.4 kg)	8-10

Can you fix tough meat in pressure cooker?

Both slow cookers and pressure cookers do a good job of tenderizing tough meat, but each makes meat more edible in a different way.

Can you pressure cook beef too long?

Unfortunately, once you overcook a piece of meat in the pressure cooker, there’s no going back. You’ll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

How do you cook beef tendons in a pressure cooker?

To cook beef tendons in a pressure cooker, set the steam release handle to “Sealing” and cook on High Pressure for 30 minutes. Allow for a natural pressure release, then remove the lid. Transfer the tendons into a bowl of ice water and let soak for 1 minute. Dry the tendons and store in the refrigerator until ready to use.

How do you cook uncooked beef tendons?

To cook raw beef tendons in an Instant Pot, pressure cook them with a cup of cold water at High Pressure for 1 hour and 15 minutes, followed by a Natural Release. Discard the cooking liquid, rinse the cooked tendons under cold running tap water, and cut them into smaller pieces. Remove any excess fat if desired.

How do you cook a beef tendon in a crock pot?

Bring a pot of water to a boil, then add the beef tendon and let it simmer for at least 2-3 hours until it becomes tender. You can also add aromatics such as ginger, garlic, and scallions to the water to infuse the tendon with extra flavor.

How long does it take to cook beef tendon?

Beef tendon takes 30 minutes of pressure cooking time in the Instant Pot. It is a popular ingredient in Asian cuisine, adding richness and crunchy gelatinous texture to dishes like Beef Stew (Bo Kho) or Beef Noodle Soup (Pho Bo). The conventional method of boiling the tendon takes hours.