Beef Under Pressure Recipes

COOKING UNDER PRESSURE: BEEF TOP ROUND ROAST

Steps:

• 1. PREP/PREPARE
• 2. I selected a top-round roast for this recipe, because I like the flavor it produces, and it holds up nicely to the rigors of pressure cooking. In addition, it has little fat, so the recipe comes out with less grease.
• 3. I slice the onions so thin, that they basically melt into the sauce as it cooks.
• 4. Cento, is one of my favorite brands of tomatoes; however, Hunts does a pretty good job too. In addition, you might want to use fire-roasted tomatoes... just to give it an extra kick.
• 5. Gather your Ingredients (mise en place).
• 6. Add the grapeseed oil to a heavy-bottomed pan over medium-high heat.
• 7. Salt and pepper the beef, and place into the pan.
• 8. Brown on all sides, about 2 - 3 minutes per side.
• 9. Remove the beef, and add to the bowl of your pressure cooker.
• 10. Add the beef stock to the pan, and scrape up all the brown bits.
• 11. Add the beef stock, and the remainder of the ingredients to the bowl of the pressure cooker.
• 12. Set the pressure to high, and cook for 60 minutes.
• 13. While the roast is cooking, add the butter to a pot, over medium heat.
• 14. Add the mushrooms, and cook until softened, and beginning to brown, about 30 minutes.
• 15. Chef's Note: I quartered the mushrooms; however, if you prefer, you could just as easily slice them.
• 16. After 60 minutes, release the pressure on the cooker, and remove the roast, and potatoes.
• 17. Add the liquid to the pot with the mushrooms.
• 18. If the sauce has a lot of grease, then use a de-fatter to remove it before adding to the pot with the mushrooms.
• 19. Bring to the boil, and reduce until the sauce begins to thicken, about 8 - 10 minutes.
• 20. Chef's Note: If you want a thicker sauce, then create a slurry with 2 or 3 tablespoons of flour, and add it to the sauce, while it is cooking down.
• 21. PLATE/PRESENT
• 22. Slice the beef, against the grain, then serve with the potatoes, and that yummy mushroom sauce.
• 23. Keep the faith, and keep cooking.

COOKING UNDER PRESSURE: BEEF AND TATERS

Steps:

• PREP/PREPARE
• You will need a pressure cooker/Instant Pot to make this recipe.
• Gather your ingredients (mise en place).
• Add the butter to a skillet over medium-high heat.
• While the butter is melting sprinkle the steak with the paprika, onion powder, garlic powder, cayenne pepper, and salt and black pepper, to taste.
• Add to the hot pan.
• Sear on both sides, about 2 - 3 minutes per side.
• Remove the steak and throw in the onions.
• Toss until beginning to soften, about 1 - 2 minutes, then whisk the flour into the beef stock, and add to the pan. Use a wooden spoon to scrape the bottom of the pan.
• Simmer for 5 minutes.
• Add the roast to the bowl of your pressure cooker, and then stock, onions, and taters.
• Set to cook on high for 14 minutes, then allow to rest for 10 minutes, before releasing the remaining pressure.
• PLATE/PRESENT
• Slice and serve with the potatoes (I like to smash them), and drizzle with the yummy gravy. Enjoy.
• Keep the faith, and keep cooking.

COOKING UNDER PRESSURE: STEAK, TATERS & GRAVY

Steps:

• PREP/PREPARE
• You will need a pressure cooker, or an Instant Pot, to make this recipe.
• Since we are pressure cooking this dish, almost any cut of beef will work. However, top four choices would be: flank steak, charcoal steak, chuck steak, or a London broil.
• Gather your ingredients (mise en place).
• Grind all the dry spices together, and reserve.
• Cut the steak into bite-size pieces, about 1-inch (2.5cm) thick.
• Add the melted butter, warm chicken stock, and wine to the bowl of your pressure cooker. Then toss in the dry spices and whisk to combine.
• Add the beef and place the wire riser into the bowl.
• Cut the potatoes in half, add them to the steamer basket, and place into the bowl.
• If you do not cut the potatoes in half, they will explode in the cooker... And, we do not want that to happen, do we :-)
• Seal the pressure cooker, set to high, and cook for 20 minutes.
• Allow to sit for 10 minutes, then release what is left of the pressure, and open.
• Remove the taters, and mash with a bit of milk, salt and pepper.
• My taters were so moist I did not need the milk; just a bit of spice.
• Use a spatula or wooden spoon to mix the gravy to an even consistency.
• Do a final tasting of the gravy for proper seasoning.
• Because of the pressure cooking, the bottom of the bowl will have some thickened bits; these need to be incorporated into the rest of the gravy.
• Add the mashed taters to a plate.
• Place the beef on top.
• PLATE/PRESENT
• Drizzle more of the gravy on top and serve with some nice crusty bread. Enjoy.
• Keep the faith, and keep cooking.

COOKING UNDER PRESSURE: AWESOME STEAK & MARINADE

Steps:

• 1. PREP/PREPARE
• 2. You will need a pressure cooker, or instant pot to make this recipe.
• 3. You can use just about any cut of beef with the marinade. I choose a flat-iron steak because of its great marbling, and it holds up well under pressure.
• 4. Gather your ingredients (mise en place).
• 5. Cut up your steak against the grain into 1/2-inch (1.3cm) strips.
• 6. Combine all the marinade ingredients in a bowl and add the beef.
• 7. Cover and place into the fridge for about an hour.
• 8. If you are cooking this in the oven or stovetop, then I would recommend leaving the beef in the marinade for 5 - 6 hours. The pressure cooker gives us tender beef in a matter of minutes, and that "pressure" helps to infuse the marinade into the beef as it cooks. That is why we only need to marinate it for an hour.
• 9. Add the beef and marinade to the bowl of your pressure cooker.
• 10. I added some red potatoes (cut in half) and placed them on a rack over the beef. Then I took them out and mashed them with some milk, butter, salt, and pepper... Brilliant.
• 11. Secure the top to your cooker, set it to high, and cook for 12 minutes. After that time, allow it to do a natural release, about 15 minutes.
• 12. PLATE/PRESENT
• 13. My favorite way to serve this is over a steaming plate of mashed taters and drizzled with some of the amazing marinade sauce. And, some crusty bread would not be amiss. Enjoy.
• 14. Keep the faith, and keep cooking.

BEEF UNDER PRESSURE

Steps:

• Place all ingredients in a pressure cooker. Cook on high until it becomes pressurized (starts steaming). Turn to medium for 45 minutes.
• **Remember to turn off stove, DO NOT REMOVE THE LID. Place pan in sink and run cool water over side of pan and where the steam releases, put a wooden spoon in to help release pressure. After steam has stopped. Turn off water, and remove lid.**
• Beef should be fork tender and fall apart upon removal from pan. You may use the broth as is or thicken with a little flour and water.

COOKING UNDER PRESSURE: FROZEN BEEF & TATERS

Steps:

• 1. PREP/PREPARE
• 2. I do not have a lot of photos for this recipe, because I really had not planned to post it. However, after I served it to my lockdown house guests and they cleaned their plates, I thought I would throw it out here. The thing I like is that is everything gets tossed into a single pot, you set it and forget it, then 80 minutes later... dinner is served.
• 3. You will need a dedicated pressure cooked or Instant Pot to make this awesome recipe.
• 4. Gather your ingredients (mise en place).
• 5. Add the frozen roast and taters to the bowl of your pressure cooker, then whisk together the stock, tamari sauce and mustard, season to taste, and pour over the roast and veggies.
• 6. Set the pressure cooker to high, and cook for 60 minutes, then let it do a natural release for about 20 minutes.
• 7. After 20 minutes, I released any additional steam, and this is how I plated it. I removed the roast and shredded it using 2 forks. Then, I removed all but 2 of the potato halves and mashed them into the gravy, to make it thicker. Finally, I took the remaining taters and mashed them with a bit of the gravy.
• 8. PLATE/PRESENT
• 9. I served the mashed taters with the beef on top, and gravy on the side. Enjoy.
• 10. Keep the faith, and keep cooking.

PRESSURE COOKER CORNED BEEF AND CABBAGE

Steps:

• Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
• Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
• Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
• Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
• Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.