Are you tired of spending hours cooking beef on the stove or in the oven? Look no further than your trusty pressure cooker!
With this versatile kitchen appliance, you can cook beef to perfection in a fraction of the time. Whether you prefer a classic roast or a hearty stew, the pressure cooker can handle it all.
In this article, we’ll explore different methods for cooking beef in a pressure cooker and provide step-by-step instructions for each. So grab your apron and let’s get cooking!
How To Cook Beef In Pressure Cooker?
There are several ways to cook beef in a pressure cooker, but we’ll focus on three popular methods: cubed beef, beef roast, and sliced beef.
Why Use A Pressure Cooker For Beef?
Using a pressure cooker for beef has several advantages. Firstly, the moist heat produced by the pressure cooker helps to soften the connective tissue in the meat, making it easier to fall apart. This makes it an ideal method for tougher cuts of beef that would normally require a long cooking time. Additionally, pressure cooking allows for faster cooking times, making it a great option for busy weeknights or when you want a meal on the table quickly.
Another benefit of using a pressure cooker is that it can help to retain the moisture in the meat. When cooking with dry heat methods such as roasting or grilling, there is a risk of overcooking the meat and causing it to become dry and tough. However, with pressure cooking, the proteins in the meat are less likely to overcook, resulting in a moist and tender end product.
Using a pressure cooker also allows for versatility in cooking methods. With some pressure cookers, you can sear and cook the beef in the same vessel, eliminating the need for multiple pots and pans. Additionally, many pressure cookers have a “keep warm” function, similar to a slow cooker, which allows you to tend to other tasks while your meal cooks.
Finally, using a pressure cooker can be a healthier option for cooking beef. Because it cooks quickly and retains moisture, there is less need for added fats and oils to keep the meat from drying out. This can result in a healthier end product without sacrificing flavor.
Choosing The Right Cut Of Beef
Choosing the right cut of beef is crucial when cooking in a pressure cooker. The pressure cooker is an excellent tool for preparing tough cuts of meat, but not all cuts are created equal. The best cuts of beef to use in a pressure cooker are those with a lot of fat and connective tissue, which break down and become tender during the cooking process.
Cuts from the chuck and round are ideal for pressure cooking as they take hours to prepare using other methods like braising and roasting. These cuts include chuck roast, round roast, brisket, and short ribs. They are perfect for dishes like pot roast, beef stew, and one-pot meals.
It’s important to note that leaner cuts of beef like eye of round and top sirloin can still be used in a pressure cooker but require some preparation beforehand. These cuts work best if they’ve been stuffed, shredded or rolled with other ingredients.
When choosing a cut of beef, it’s essential to consider the amount of fat and connective tissue present. Cuts with more marbling will produce more flavor and tenderness when cooked under pressure. It’s also helpful to know where the meat comes from on the carcass as certain parts of the animal are naturally more tender than others.
Preparing The Beef For Pressure Cooking
Before you start cooking your beef in a pressure cooker, it’s important to properly prepare the meat. For cubed beef, cut the top sirloin steak into bite-sized cubes. For beef roast, season the meat with salt, onion powder, and pepper, and sear it on all sides in hot oil until browned. For sliced beef, season the meat with salt and pepper, and brown it in batches for about 5 minutes per batch until all the meat is browned.
It’s important to note that browning or broiling the beef before pressure cooking is highly recommended. This step adds a beautiful finish and enhances the flavor of the meat. Additionally, using fresh herbs is also recommended as they infuse the flavor of every ingredient in the cooker together.
When it comes to adding liquid, it’s best to use just enough for the cooker to reach pressure. During pressure cooking, the meat will release its own juice and braise in that flavorful liquid. Adding thickeners like flour or starch should be done after pressure cooking to prevent scorching or preventing the cooker from reaching pressure altogether.
Finally, take your time when releasing pressure. Use natural release for most meat-centered pressure cooker recipes. It will slowly bring the temperature of the super-heated meat down and prevent all of the high-temperature-juice inside from evaporating away in an aromatic cloud and leaving behind a nearly inedible and definitely tasteless hunk of fibers that used to be meat.
Method 1: Pressure Cooking A Beef Roast
Pressure cooking a beef roast can be a great way to create a flavorful and tender meal in a short amount of time. To begin, start by patting the roast dry with paper towels and seasoning both sides with salt and pepper. Preheat the pressure cooking pot by selecting the Sauté function and adding vegetable oil.
Once the oil is hot, add the roast to the pot and cook until it is browned on all sides. Remove the roast from the pot and add onions, sautéing until tender and scraping up any browned bits from the bottom of the pot.
Next, add beef broth, Worcestershire sauce, and any additional seasonings you prefer. Return the roast to the pot and lock the lid in place. Select High Pressure and cook for 50 minutes.
Once the cook time ends, turn off the pressure cooker and allow it to release pressure naturally for 10 minutes before using the quick release method to fully release pressure. Carefully remove the lid and transfer the roast to a cutting board, covering it with aluminum foil.
If you would like to add potatoes and carrots to your meal, add them directly to the juices remaining in the cooking pot. Lock the lid in place and select High Pressure for an additional 3 minutes of cook time.
Afterward, use a quick pressure release method to release pressure, remove the lid, and check that your potatoes and carrots are cooked to your desired tenderness. Transfer them to a serving bowl and sprinkle with parsley.
To make gravy, pour the juices in the cooking pot through a mesh strainer into a fat separator. Skim off any excess fat before returning the juices to the cooking pot. In a small bowl, whisk together flour and cold water until smooth before adding hot cooking juices to create a slurry. Add this slurry to your cooking pot while stirring constantly.
Select Sauté function and bring your gravy to a boil while stirring constantly until it thickens. Season with salt and pepper as desired before serving alongside your beef roast and vegetables.
With this method, you can create a delicious beef roast dinner in just an hour without sacrificing flavor or tenderness.
Method 2: Making Beef Stew In A Pressure Cooker
Making beef stew in a pressure cooker is a great way to get a hearty and delicious meal on the table in no time. Here’s how to do it:
Ingredients:
– 2 pounds chuck roast, trimmed and cut into 2-inch cubes
– Salt and freshly ground black pepper, for seasoning
– 1 tablespoon vegetable oil
– 1 tablespoon butter
– 1 cup diced frozen onion
– 2 cans (14.5 ounces) reduced-sodium beef broth
– 1 can (14.5 ounces) crushed tomatoes
– 2 tablespoons dried parsley
– 2 bay leaves
– 10 small new potatoes, washed and quartered
– 3 large carrots, cut into 1/2-inch pieces
– 2 ribs celery, cut into 1/2-inch pieces
– 1/4 cup all-purpose flour
– 1/4 cup cold water
– 1 cup frozen corn*
– 1/2 cup frozen peas*
Instructions:
1. Start by searing the beef. Cut the chuck roast into 2-inch cubes and season with salt and pepper. Heat the vegetable oil in the bottom of your pressure cooker over medium-high heat. Add the beef and cook until browned on the outside. Remove the beef from the pot and set aside.
2. Add the butter to the pot and sauté the frozen onions until they are soft and translucent.
3. Add the beef broth, crushed tomatoes, dried parsley, and bay leaves to the pot. Stir to combine.
4. Return the beef to the pot along with the potatoes, carrots, and celery.
5. Lock the lid in place on your pressure cooker and set it to high pressure for 20 minutes.
6. While the stew is cooking, mix together the flour and cold water to create a slurry.
7. Once the cooking time is up, allow for a natural release of pressure for about 10 minutes. Then carefully release any remaining pressure.
8. Remove the lid from your pressure cooker and set it to sauté mode.
9. Stir in the corn and peas.
10. Add the slurry to thicken up the stew, stirring constantly until it reaches your desired consistency.
11. Serve hot with crusty bread or over rice.
Making beef stew in a pressure cooker is a quick and easy way to get a delicious meal on the table without spending hours in the kitchen. Give this recipe a try and enjoy!
Tips For Perfectly Cooked Beef In A Pressure Cooker
1. Brown the meat: To improve the flavor and texture of the beef, it’s important to brown it first in a little oil in the pressure cooker with the lid off before adding additional ingredients. This will also help seal in the juices.
2. Saute aromatic vegetables: Just like with browning the meat, it’s recommended to saute aromatic vegetables like onions, celery, and bell peppers in a little fat in the pressure cooker with the lid off before adding other ingredients and securing the lid. This will enhance the overall flavor of the dish.
3. Allow the pressure cooker to cool down: If you’ve sauteed veggies or browned meat in the pressure cooker, allow the cooker to cool down a bit before adding liquids. This will prevent any liquid from evaporating too quickly and potentially leaving you with less than enough liquid to cook the food and/or create a sauce.
4. Thin down thick sauces: If you’re using thick sauces like BBQ sauce, it’s recommended to thin them down with a little water so they don’t cake and burn to the bottom of the pot. You’ll need the extra moisture to vaporize and develop pressure in the pot. Likewise, thicken sauces after the food is completely cooked in the pressure cooker.
5. Add ingredients at different times: Add ingredients (e.g., vegetables) that cook faster than others (e.g., a roast) at the end of cooking; use the quick release valve to release vapor from the pressure cooker. This will ensure that all ingredients are cooked perfectly without overcooking or undercooking any of them.
By following these tips, you’ll be able to cook perfectly tender and juicy beef in your pressure cooker every time.