Instant Pot Beef Recipes. The ultimate list of the 29 best instant pot beef recipes. Featuring instant pot beef gluten free recipes, paleo recipes, healthy recipes, keto and so much more. Scroll through our list of beef recipes in the instant pot and decide what to cook for dinner tonight.
Instant Pot Beef Recipes
Welcome to instant pot beef recipes. Updated for 2020 and including lots of new beef ideas to make in your instant pot or other brand of electric pressure cooker.
After the success of our 101 Instant Pot for Beginners recipes post we were asked many times by our readers for specific collections of recipes based on various instant pot foods. We love doing these as it is a great chance to showcase a specific food in the instant pot.
Plus, it is fantastic if you are on a type of diet, or love a type of food.
Our favourite so far is the instant pot soup setting. Not only does it talk about how to use the soup function on the instant pot, but it also shares with you so many amazing instant pot soup recipes.
Last week we updated our instant pot chicken recipes and surprised even ourselves with how many great ways there are to enjoy chicken in the instant pot. As well as how many new chicken recipes in the instant pot that we have made since the original post.
Plus, if you have not read them yet we also have guides for weight watchers and slimming world with the following:
Slimming World Instant Pot Recipes
Weight Watchers Purple Plan Instant Pot Recipes
Weight Watchers Blue Plan Instant Pot Recipes
Weight Watchers Green Plan Instant Pot Recipes
Today though is all about instant pot beef. I love cooking beef in the instant pot and have cooked more beef in the instant pot than I can remember.
Top 10 Beef Recipes In Instant Pot
With lots of different instant pot beef recipes on Recipe This, I wanted to focus first on our top 10 beef recipes.
These are the beef recipes we cook the most and are the best for quick prep instant pot meals.
Though, of course this is personal choice and your idea of a favourite instant pot beef recipe may be different to my own.
Have a scroll and do let me know in the comments what is your favourite.
Instant Pot Frozen Steak – A new favourite in the Milner house and the steak is the most tender steak you have ever tried, yet it is cooked from frozen. Served with a delicious creamy sauce and potatoes, this is an amazing weeknight dinner.
Instant Pot Frozen Hamburgers – Hamburgers are cooked in silver foil and then loaded onto the trivet. The hamburgers are flavoursome and very easy to prep and cook.
Instant Pot Shredded Beef – Do you love beef tacos? Then you will love this technique of shredded beef in the instant pot. Easy to prep and then load it up with your favourite salsa.
Instant Pot Scottish Beef Stew – Beef stew lovers reunite for delicious old school Scottish beef stew and dumplings.
– The combo that everyone talks about. Meatloaf cooked at the same time as mashed potatoes. Perfect every time and instant pot simplicity at its best.
Instant Pot Egg Roll In A Bowl – If you have not tried egg roll in a bowl yet then you MUST. So yummy and perfect with minced beef.
Instant Pot Beef Roast – Yes you can cook your favourite roast beef in the instant pot, and it is so tender too.
Instant Pot Beef Pot Roast – Delicious classic beef pot roast in the instant pot. Load it all up and then serve it for Sunday lunch and have the best comforting dinner.
Instant Pot Beef Stroganoff – Delicious creamy beef stroganoff cooked in the instant pot. A meal I always want to enjoy seconds of.
Instant Pot Meat Sauce – Make your favourite Bolognese in the instant pot. Load it up with veggies and you have an amazing one pot meal cooked in the instant pot.
More Instant Pot Beef Recipes
Here at Recipe This we have even MORE instant pot beef recipes for you to try. Have a browse through these and bookmark for later.
For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.
The moist heat in a pressure cooker tends to turn connective tissue into gelatin. You need to let the meat cool down for a few minutes after cooking, to give time for moisture to be reabsorbed, before releasing the pressure. Otherwise, the meat will likely be tough.
Chuck roast, brisket and short ribs are the best cut because they contain a lot of connective tissue. During both slow & pressure cooking, that connective tissue breaks down and turns into gelatin giving the beef a rich, meaty flavour and a tender, juicy texture.
No, just enough to keep moist while cooking - add more if you need to but usually the meat releases liquid as it cooks and it is not necessary to add more liquid.
If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast. The temperature for a medium roast (pink all the way through) is 135°F - 145°F; the temperature for a medium well roast (tan with some pink) is 145°F - 155°F.
Brisket. Universally beloved by barbecue pitmasters, the brisket is the breast of the cow and one of the toughest cuts. The grains of brisket are much coarser than those of other parts of the animal, so the cut requires some seriously long cook time.
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.
Some people prefer a roast that has more substance, so if you do, the Instant Pot is the winner. I have tried cooking a roast for up to 120 minutes in the Instant Pot and the texture still didn't match a slow cooker, but every 10 minutes of added pressure cooking will definitely make the meat more tender.
DO brown or broil it. Either give your meat a quick all-around sauté before starting a braise or tumble pressure steamed or boiled meat on a heat-proof platter and slide it under the broiler for a few minutes to add a beautiful I-'ve-been-cooking-in-a-blasting-hot-oven-for-hours finish. DON'T drown it.
Pressure cookers cook with steam. No liquid = no steam. You can't and shouldn't use your pressure cooker unless you've added sufficient liquid. Instructions will let you know the minimum amount and some even tell you how much to use for different items.
Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes. Be sure to follow instructions carefully; at this speed, it's easy to overcook things in mere minutes.
Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer. Seal the lid and bring the cooker up to full pressure over high heat.
Let beef sit at room temperature for at least 45 minutes to 1 hour before beginning this recipe. If your roast is not at room temperature, the cook time will be longer. Regardless of the size of your roast, aim to cook at 375 degrees F (190 degrees C) for 20 minutes per pound.
The pre-crumbled steamer basket method was the one preferred in our Test Kitchen. Set pressure to high, and cook for about 6 minutes for one pound and about 10 minutes for two pounds. (To cook one pound of ground beef from frozen, set the timer to 30-40 minutes instead.)
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