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Instant Pot Beef Recipes

Instant Pot Beef RecipesInstant Pot beef recipes use pressure cooking in order to maximize the flavor of the ingredients. From tender pot roast to juicy Swiss steak to tantalizing hot beef sandwich, it’s easy to find dishes that will appeal to the most finicky eaters.

Hearty one pot beef meals such as Minestrone soup or Boeuf Bourguignon are quick to satisfy the appetite and keep those taste buds happy. Cover a beef stew with a simple phylo dough crust, and you have a beef pot pie you can be proud to offer your guests.

Entertaining is a breeze when you can make quick and easy Instant Pot dinners!

Instant Pot Pot Roast

Serves 4-6

This tasty Instant Pot roast recipe is sure to earn you kudos, even though it is easy enough to make a beginner look like a pro. It is also super versatile: serve it with a mix of whichever seasonal vegetables happen to be available, an no one will notice it’s the same basic recipe yet again!

Instant Pot Pot Roast1 medium onion, sliced
1 tbsp oil
2 lb rump roast (or your preferred cut)
¼ cup water
1 packet Au Jus gravy mix
1 packet Dry Ranch Dressing
1 tbsp cornstarch mixed with 1 tbsp water

1. Turn pot on and set to sauté mode. Heat oil in pot, add onions and cook until caramelized.
2. Add water, scraping up any bits.
3. Place roast into pot. Sprinkle ranch dressing and Au Jus gravy mix over meat.
4. Cover pot, lock. Cook on high pressure for 15 minutes.
5. Natural or slow release.
6. Remove meat from pot and set to sauté mode. Stir in cornstarch mixture and let gravy come to a boil to thicken.
7. Return meat to pot; set to Keep Warm.

Instant Pot Steak Philly Cheese Sandwiches

Serves 4-6

Steak Philly Cheese Sandwich2 lbs thin sliced beef, cut into strips
1 large green bell pepper, sliced
1 large onion, sliced
¼ tsp pepper
½ tsp salt
1 tbsp oil
½ cup water
8oz shredded mozzarella cheese
8 rolls

1. Heat oil on Sauté mode. Stir in onions and peppers and cook until onions are caramelized.
2. Remove onions and peppers; set aside.
3. Add beef strips to pot along with salt and pepper; stir and let brown slightly. Do not fully cook beef.
4. Add water and cover pot. Set to cook on high pressure for 5 minutes.
5. Quick release; set pot to Sauté to cook down liquid. Once liquid is cooked down, add pepper and onions back into pot and stir.
6. Serve on rolls.
7. Top with shredded cheese and broil quickly to melt the cheese.

Swiss Steak

Serves 4-6

Swiss Steak2 lbs cube steak
1 can fire-roasted or diced tomatoes
1 medium onion, cubed
½ tsp salt
½ tsp paprika
½ tsp garlic powder
1 tsp pepper
1 tbsp oil

1. Mix dry ingredients together and sprinkle over both sides of steak.
2. Turn pot on to Sauté mode. Heat oil.
3. Once pot shows as hot, brown steak on both sides still in Sauté mode.
4. Remove steak; set aside.
5. Add onions to oil and cook until softened.
6. Add tomatoes, scraping up browned bits if any. Continue in Sauté mode to cook down liquid until tomato mixture is thick.
7. Return steaks to pot, covering meat with thickened tomato mixture.
8. Cover and cook on high pressure for 12 minutes.

Cube Steak & Mashed Potatoes

Making Instant Pot cube steak is so easy you will find yourself returning to this recipe over and over again. Though it is accompanied by potatoes here, you could serve it with rice, orzo, quinoa or any other sides you wish and vary veggies accordingly for a fresh new look! NOTE: This recipe requires one smaller stainless steel inner pot.

Cube Steak & Mashed PotatoesServes 4-6

2 lbs cube steak
1 pack McCormick Peppercorn & Garlic Marinade
¼ cup red wine vinegar
2 tbsp oil
1 cup water
1 tbsp dry Ranch seasoning
½ cup milk (add more for softer consistency)
4 medium potatoes, cubed
1 packet of brown gravy mix

1. Season steak with marinade and red wine vinegar at let sit least 30 minutes.
2. Heat oil in sauté mode.
3. Brown steak on both sides without cooking through. Remove and set aside.
4. Add water, scraping up browned bits. Return meat to pot.
5. Place cut potatoes into inner pot and then place inner pot on top of meat.
6. Cover pot and set to cook for 12 minutes on high pressure.
7. Once cooking process is finished, quick release, cancel Keep Warm mode. Remove potatoes and meat.
8. There will be liquid in the pot which will be used to make the gravy. Set pot to Sauté mode. Add gravy mix to liquid, stirring to dissolve. Let liquid mixture come to a boil and thicken.
9. While gravy is thickening, add Ranch seasoning and milk to potatoes and mash well.
10. Once gravy comes to a boil, pour into a gravy boat.
11. Serve steak with mashed potatoes and gravy over top, accompanied by peas or carrots if you wish.

Instant Pot Asian Beef & Rice

Asian Beef & RiceThere is quite a bit of variation when it comes to cooking rice in an Instant Pot because the correct settings and cooking times vary from one type of rice to another. According to the manufacturer, the “Rice” setting is intended for white or parboiled rice only. For the long-grain brown rice used in this recipe, use the “Manual” setting on high and set the cooking time to 22-25 minutes, “depending on your preferences and any local issues, like high elevation.” TIP: For best results, marinate the beef the night before for the meat to develop more flavor.

This Instant Pot beef & rice recipe suggests 22 minutes as the active cooking time, but feel free to extend this time if you prefer softer rice. In addition, this version includes a little more liquid than the 1:1 ratio recommended by the manufacturer to account for the added ingredients.

Prep time: 10 minutes + time to marinade
Cook time: 32 minutes + time to come to pressure
Serves: 4

3 tablespoon gluten-free soy sauce or coconut amino
¼ cup sesame oil, divided
2 tablespoon honey
2 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon fresh ginger, finely minced
1 teaspoon crushed red pepper flakes
Sea salt and black pepper to taste
1½ lbs. stew beef, cubed
1¼ cup water or beef broth
1 cup long-grain brown rice, rinsed and drained
1 tablespoon sesame seeds
3 tablespoon fresh parsley, finely chopped

1. Combine soy sauce, 2 tablespoons sesame oil, honey, lime juice, garlic powder, onion powder, fresh ginger, and red pepper flakes in a glass or other non-reactive bowl. Season with salt and black pepper to taste, and stir to combine. Set aside.
2. Place the beef cubes into a sealable plastic bag and pour the marinade on top. Seal and gently turn the bag to thoroughly coat the beef. Marinate at room temperature for at least 30 minutes or place in the refrigerator overnight. Turn bag occasionally for even distribution of the marinade.
3. To prepare, add remaining 2 tablespoons sesame oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to high. Once hot, transfer the beef cubes to the Instant Pot and discard the remaining marinade. Brown the beef on all sides, approximately 3-4 minutes. Add the beef broth and scrape up the brown bits from the bottom of the container.
4. Turn off the Instant Pot and add the brown rice. Season with salt and black pepper to taste. Add lid and securely lock. Flip the pressure value to the “Sealing” position and press the “Manual” button. Adjust setting to high and set cook time for 22 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
5. When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
6. Carefully remove lid and fluff the rice with a fork. Taste and adjust seasonings, as desired. Transfer to a platter and sprinkle with toasted sesame seeds and chopped parsley if desired. Serve immediately with your favorite sides.

Mongolian Beef

For an out-of-the-ordinary dinner, why not serve Mongolian Beef? The Instant Pot makes it really easy to prepare, but get ready for repeat performances as it is guaranteed to become really popular fast. TIP: For a thicker sauce, remove beef and veggies after cooking and use the Sauté function to reduce the liquids by one half.

Prep time: 15 minutes
Active cook time: 20-25 minutes (+ time to come to pressure and 10″ natural release)
Serves: 4-6

Mongolian Beef1½ lbs flank steak, sliced thin against the grain
2 tablespoons non-GMO cornstarch
2-3 tablespoons extra virgin olive oil, divided
1 small yellow onion, diced
4 large carrots, cut into 3” matchsticks
1 tablespoon fresh ginger, minced
3-4 cloves garlic, minced
1-2 tablespoons Sriracha sauce (to taste)
2 tablespoons sesame oil
¾ cup tamari or coconut aminos
¾ cup warm water
¼ cup honey, preferably local
¼ cup maple syrup
3 cups long-grain brown rice, cooked
2 large green onions, cut on the diagonal
1 tablespoon toasted sesame seeds

1. Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.
2. Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads Hot, add beef, working in batches if necessary. Brown on both sides, approximately 3 minutes per side. Add additional olive oil as necessary to brown remaining beef.
3. Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger and garlic. Cook, stirring continually, until onion and carrots are soft and turn golden brown, about 4-5 minutes. Remove from Instant Pot® and set aside.
4. Return beef to cooking container and add Sriracha sauce, sesame oil, tamari, water, honey and maple syrup. Stir to combine. Add lid and set pressure valve to Sealing position. Select Manual option and set to High. Adjust cook time to 6 minutes.
5. When finished cooking, allow pressure to release naturally for 10 minutes, and then do a Quick Release for remaining pressure.
6. Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds.

Beef Short Ribs

As you will see in the next two recipes, Instant Pot beef ribs are easy to make. Whether you choose to serve them straight from the Pot or finish them in the oven is up to you…

Instant Pot Beef Short RibsPrep time: 20 minutes
Active cook time: 60-65 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

3½-4lbs beef short rib
Sea salt and black pepper to taste
2-3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, chopped
2 large carrots, sliced into chunks
3-4 cloves garlic
½ cup beef broth, preferably organic
¼ cup balsamic vinegar
¼ cup dry red wine
2 tablespoons honey, preferably local
2 whole bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme

1. Remove short ribs from refrigerator at least 30 minutes but not more than 2 hours before cooking. Season generously with salt and black pepper to taste and set aside.
2. Select the Sauté function on the Instant Pot and, once hot, add one tablespoon olive oil. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side. Work in batches if necessary, adding more olive oil as needed. Transfer seared ribs to a plate and set aside.
3. Add remaining olive oil, yellow onion, and carrots to Instant Pot. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
4. Pour in broth, balsamic vinegar, red wine and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
5. Return seared short ribs to the pot and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to Sealing and set the Manual setting to 45 minutes.
6. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure if necessary.
7. Remove lid; discard bay leaves and woody stems from both rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
8. With an immersion blender, blend the pan sauces until smooth. Adjust seasonings to taste.
9. Serve short ribs and carrots over a bed of mashed potatoes or cauliflower. Drizzle with some of the sauce and serve immediately.

Baby Back Ribs with Dark Cherry BBQ Sauce

The Instant Pot makes these baby back ribs so tender and delicious you won’t believe how quick and easy they are to make. You can use your favorite barbecue sauce, but the cinnamon and rosemary in our dry rub complement the flavors in this savory Dark Cherry BBQ Sauce (recipe below) perfectly. TIP: For extra flavor, finish the ribs under a hot broiler for a mouth-watering, caramelized crust.

Instant Pot Baby Back RibsPrep time: 10 minutes
Cook time: 30 minutes + time to come to pressure
Serves: 4

2½-3 lbs baby back ribs
1 cup beef stock (or water)
Dark Cherry BBQ Sauce (make 2-3 days in advance for increased flavor)

Dry Rub:
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried rosemary
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
Salt and black pepper to taste

1. Combine ingredients for the dry rub in a small bowl and stir to combine. Set aside.
2. Carefully remove membrane from back of baby back ribs with a sharp knife if necessary. Cut ribs into 3 or 4 equal-sized parts and work the dry rub into each section on both sides. Set aside.
3. Add beef broth or water to Instant Pot and insert the metal rack. Place the seasoned ribs on their sides on top of the insert. Do NOT stack them flat on top of each other.
4. Lock the Instant Pot lid into place and flip the pressure valve to “Sealing”. Set the “Manual” setting to high for 30 minutes.
5. Line a large, rimmed baking sheet with aluminum foil and set aside.
6. Once cooking time is complete, do a quick release (QR) by flipping the sealing valve to the “Venting” position. Unlock and remove the Instant Pot lid and carefully transfer ribs to your prepared baking sheet. Brush ribs with a generous amount of BBQ sauce on each side.
7. Pre-heat broiler to high and broil the ribs for 3-5 minutes or until nicely browned. Remove from oven and cool slightly before cutting into individual portions. Serve immediately with extra BBQ sauce for dipping.

Dark Cherry BBQ Sauce

Homemade Dark Cherry BBQ SauceIn order to give the flavors a chance to fully develop, this homemade barbecue sauce is best prepared one or two days in advance. This flavor-packed BBQ sauce combines the natural sweetness of cherries and maple syrup with the warmth of ginger, cinnamon, and rosemary. It is a perfect complement to pork dishes – check out our Baby Back Ribs recipe!

Prep time: 5 minutes
Cook time: 10 minutes + time to come to pressure
Serves 6-8

2 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2½ cup fresh or frozen dark cherries, pitted
1 10-oz can diced tomatoes with green chilies, with liquid
3 tablespoon apple cider vinegar
2 teaspoon fresh ginger, finely minced
1½ teaspoon ground cinnamon
½ teaspoon smoked paprika
3 tablespoon maple syrup
1 tablespoon fresh rosemary, finely chopped
Sea salt and black pepper to taste
2 teaspoon liquid smoke (optional)

1. Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
2. Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper to taste.
3. Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
4. When finished cooking, do a quick release (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
5. Transfer the sauce to a blender or food processor and purée until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.

NOTE: For a thicker sauce, return to the Instant Pot and bring to a low boil using the “Sauté” function set to high. Heat, stirring frequently, until the excess liquid is reduced and the sauce reaches the desired consistency.

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