How to Cook Beef to Perfection in a Pressure Cooker

Cooking beef in a pressure cooker is a great way to make flavorful, tender meat in a fraction of the normal cooking time. With the right cuts, seasoning, and cooking method, you can use a pressure cooker to make delicious pot roasts, stews, curries, and more.

In this comprehensive guide, I’ll walk you through everything you need to know to cook beef like a pro in your pressure cooker.

Benefits of Cooking Beef in a Pressure Cooker

Using a pressure cooker offers several advantages when cooking beef:

• Speeds up cooking time – The pressurized environment allows meat to cook up to 70% faster compared to conventional cooking. Tough cuts like chuck roast can be fall-apart tender in 1 hour instead of 3-4 hours.

• Intensifies flavor – The closed environment concentrates flavors and aromas Spices, herbs, and sauces deeply permeate the meat.

• Tenderizes tough cuts – Pressure breaks down collagen and connective tissue in tougher cuts like chuck and brisket. The meat turns out incredibly tender.

• Retains moisture – There’s minimal moisture loss during pressure cooking. Meat stays succulent compared to oven roasting.

• Adds convenience – You can cook and simmer meat in one pot. No need to dirty extra pans.

So if you want fast, flavorful beef dishes with minimal effort, a pressure cooker is just the ticket

Tips for Choosing Beef Cuts for the Pressure Cooker

You can cook almost any cut of beef in the pressure cooker. However to get the best results keep these tips in mind

• Use tough, collagen-rich cuts – Pressure cooking truly shines with cheaper, tougher cuts like chuck roast, brisket, round roasts, and short ribs. The meat easily becomes fork-tender.

• Go big – Choose larger, well-marbled roasts over smaller pieces or thin steaks. Thick cuts hold up better and have more connective tissue to break down.

• Trim excess fat – Too much external fat can prevent spices and sauces from penetrating the meat. Trim off any thick fat layers for best results.

• Avoid pre-cubed meat – Precut beef stew meat often overcooks and dries out. Opt for whole roasts or larger chunks you can cut yourself.

With the right beef cuts, you’ll get amazing texture and flavor every time.

Seasoning and Browning Beef for the Pressure Cooker

Properly seasoning and searing beef are key steps for pressure cooker success.

Season in advance – Rub roasts all over with salt, pepper, garlic powder, onion powder, herbs, and any other seasoning at least 1-2 hours before cooking. This allows time for flavors to penetrate deep into the meat.

Pat meat dry – Remove excess moisture from the beef’s surface so it browns properly when searing. Pat thoroughly with paper towels.

Sear for flavor – Quickly brown meat on all sides in a skillet with oil over medium-high heat before pressure cooking. This adds tons of flavor from the browned bits called fond.

Deglaze the pan – After searing, pour in broth, wine, or water to dissolve the flavorful fond on the bottom of the pan. Scrape it up and add to the pressure cooker.

With well-seasoned, nicely seared beef, you’ll get the most flavorful results every time.

Step-by-Step Guide to Cook Beef in a Pressure Cooker

Follow this simple process for cooking perfect beef in the pressure cooker:

1. Choose a suitable beef cut – Select a larger, well-marbled roast or chunks of chuck, brisket, round, or short ribs. Trim off excess fat.

2. Season the beef – Rub meat all over with salt, pepper, spices, herbs, etc. Refrigerate for 1-2 hours.

3. Sear the beef – Pat meat dry. Quickly brown on all sides in hot oil in a skillet. This seals in juices and adds flavor.

4. Deglaze the pan – Pour in broth, wine, or water to dissolve browned bits on pan bottom. Scrape it all up.

5. Add aromatics – Sauté onions, garlic, ginger, herbs, etc. to bloom flavors before pressure cooking.

6. Add liquids – Pour in broth, tomatoes, wine, coconut milk, etc. The liquid helps create steam inside the cooker.

7. Pressure cook – Add beef, vegetables, and liquid to cooker. Lock lid. Bring to high pressure and cook for recommended time.

8. Quick release pressure – Carefully quick release pressure according to your cooker’s instructions.

9. Check for doneness – Meat should be fall-apart tender when pierced with a fork. If not, pressure cook for 5-10 minutes more.

10. Let rest before serving – Let beef rest 5-10 minutes before slicing or shredding. This allows juices to reabsorb for moist, tender meat.

It may seem involved, but once you get the basic process down, you’ll be able to cook beef like a pro every time.

Pressure Cooking Times for Beef

Cooking time can vary based on the cut, size, and thickness of the beef as well as your pressure cooker model. Use these general pressure cooking times as a starting point:

• Chuck roast – 25-40 minutes per 1 pound
• Brisket – 20-30 minutes per 1 pound
• Beef short ribs – 25 minutes
• Beef shanks – 20 minutes
• Stewing beef chunks – 8-12 minutes
• Meatballs – 8 minutes
• Corned beef – 45-60 minutes

Always check beef for tenderness after the minimum recommended time. It’s easy to cook more if needed but you can’t reverse overcooking.

For best results, choose the high pressure setting and allow for a 10 minute natural pressure release before quick releasing any remaining pressure.

7 Delicious Pressure Cooker Beef Recipes to Try

Here are some mouthwatering pressure cooker beef recipes to add to your repertoire:

• Pot roast – Classic chuck roast turns fall-apart tender in just an hour. Potatoes and carrots cook right in the gravy.

• Beef stew – Cubed beef simmers with potatoes, carrots and peas in a savory, herb-filled broth.

• Short ribs – Braised until tender and glazed with a zesty barbecue sauce.

• Beef curry – Flavorful chunks of beef slowly simmered in an aromatic coconut curry sauce.

• Beef chili – Fiery ancho and jalapeno chiles add heat to this easy weeknight chili.

• Brisket – Slow cooked with onions, chili sauce and Dr Pepper until super tender.

• Swiss steak – Chuck roast smothered in a tomato, onion and mushroom gravy.

With the right cut, seasoning, timing, and recipe, you can make restaurant-quality beef dishes easily at home with your pressure cooker.

Handy Tips for Maximizing Flavor

Use these tips for packing the most flavor into your pressure cooker beef recipes:

• Sauté aromatics like onions, garlic, and spices in the pot before adding meat.

• Deglaze the pan after searing meat to dissolve flavorful browned bits into the sauce.

• Add an acid like tomato paste, wine, vinegar, or citrus juice to balance and brighten flavors.

• Use umami-rich ingredients like soy sauce, Worcestershire, fish sauce, mushrooms, and tomatoes.

• Include fresh herbs like rosemary, thyme, cilantro, and parsley near the end.

• Finish with a drizzle of flavorful fat like olive oil or butter before serving.

With the right ingredients, your pressure cooked beef will taste like it’s been slow simmering all day.

Common Mistakes to Avoid

It takes some practice to master cooking beef in the pressure cooker. Steer clear of these common mistakes:

• Not allowing a natural pressure release – This can cause meat to overcook and turn dry.

• Cooking without enough liquid – Beef needs moisture to build steam and pressure. Use at least 1 cup broth or water.

• Overcrowding – Meat pieces shouldn’t be piled on top of each other. This can lead to uneven cooking.

• Using the quick release too soon – Letting pressure drop naturally prevents overcooking.

• Cutting meat into too small pieces – Larger pieces withstand pressure cooking better.

• Not letting meat rest – Juices need time to reabsorb into the meat fibers after cooking.

• Forgetting to deglaze – Don’t miss this key step for picking up flavorful browned bits after searing.

With practice, you’ll learn how to avoid these pitfalls for perfect results every time.

FAQs

Got questions about cooking beef in the pressure cooker? Here are some common questions answered:

What’s the minimum amount of liquid needed?

Use at least 1 cup of water, broth, wine, sauce, etc. Thicker cuts may need more. The liquid creates steam to build pressure.

Is it necessary to sear the meat first?

Browning beef before pressure cooking isn’t mandatory but highly recommended. It adds tons of flavor.

Should the pressure cooker be full for meat to cook properly?

No, the pot doesn’t need to be packed full. Just make sure meat pieces aren’t piled on top of each other.

Is it safe to cook frozen meat in a pressure cooker?

Only cook fully thawed beef. Partially frozen meat won’t cook evenly and may harbor bacteria.

How can I thicken the cooking liquid into a gravy?

Simmer the liquid after cooking to reduce it. Whisk in a slurry of cornstarch and water. Add cream or butter too.

The Takeaway

Cooking beef in a pressure cooker may seem intimidating to beginners but it’s easy once you know the basics. Choosing the right cut, properly browning the meat, seasoning generously, and using the correct cook times are keys for success. In no time, you’ll be turning out restaurant-worthy pot roasts, stews, curries, chili and more from the convenience of your pressure cooker.