lunaticsinge.com - Instant Pot Beef Recipes

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Marinated Steak - (Makes 4 servings)

Ingredients:

2 lbs. flank steak

1/2 cup plus 1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup beef broth or water

1/4 cup apple cider vinegar

2 tablespoon soup mix, dried

1 tablespoon Worcestershire sauce

1. Select the SAUTE setting on the Instant Pot and heat 1 tablespoon of oil.

2. Add the flank steak to the pot and season with salt and pepper.

3. Saute on each side until start to brown.

4. Add the broth, vinegar, soup mix, Worcestershire sauce and 1/2 cup of oil. Stir well.

5. Press the CANCEL button to reset the cooking program. Close and secure the lid.

6. Select the MEAT / STEW setting and set the cooking time for 35 minutes.

7. Once cooking is complete, use a Natural Release for 5 minutes, then release any remaining pressure manually. Open the lid and serve.

Cheese Steak - (Makes 4 to 6 servings)

Ingredients:

3 lbs. beef chuck roast, cut into chunks ( 2 to 3-inch)

1 tablespoon oil

2 onions, sliced

2 tablespoon steak seasoning

2 green bell peppers, seeded & sliced

8 oz. mushrooms, sliced

1 cup beef stock

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup mozzarella cheese

1. Select the SAUTE setting on the Instant Pot and heat the oil.

2. Add the onion and sauté for 3 to 4 minutes, until softened.

3. Add the beef chunks and brown the meat for a few minutes on each side.

4. Add the steak seasoning, bell peppers, mushrooms, and stock.

5. Sprinkle with salt and pepper. Stir well.

6. Press the CANCEL button to stop the SAUTE function.

7. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 40 minutes.

8. When the timer beeps, use a Quick Release. Carefully open the lid.

9. Place the mozzarella cheese on top. Close the lid and let the dish sit for 15 minutes and serve.

Roast Beef - (Makes 6 to 8 servings)

Ingredients:

4 lbs. beef chuck roast, cut into cubes (2-inches)

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1 cup beef broth

1/2 cup soy sauce

5 cloves garlic, minced

1 Granny Smith apple, peeled & chopped

1 thumb of grated ginger

Juice of 1 large orange

1. Set the Instant Pot on SAUTE mode, add the oil and heat it up.

2. Season the roast with salt and pepper.

3. Add the roast to the pot and cook until the meat has turned light brown.

4. Transfer the meat to a plate.

5. Press the CANCEL button to stop the SAUTE function.

6. Add the beef broth and deglaze the pot by scraping to remove all of the brown bits.

7. Pour the soy sauce and stir. Return the roast to the pot.

8. Place the garlic, apple, and ginger on top. Pour over the orange juice.

9. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 45 minutes.

10. When the timer beeps, use a Quick Release. Carefully open the lid and serve.

Italian Roast Beef - (Makes 6 to 8 servings)

Ingredients:

2 lbs. boneless beef chuck roast

8 oz. bacon, diced

2 onions, chopped

6 cloves garlic, minced

1 package cremini mushrooms, sliced

1 cup chicken broth

1 teaspoon tomato paste

1 can crushed tomatoes

1/2 cup dry red wine

2 teaspoons oregano

2 bay leaves

1 1/2 tablespoon Italian seasoning

Salt & ground black pepper, to taste

Parsley, optional

1. To preheat the Instant Pot, select SAUTE.

2. Add the bacon to the pot and cook until lightly crispy and turn to cook the other side.

3. Remove the bacon from the pot. Add the onion and garlic then sauté until fragrant.

4. Add the beef, bacon, mushrooms, broth, tomato paste, tomatoes, red wine, oregano and bay leaves.

5. Sprinkle with Italian seasoning, salt and pepper to taste.

6. Press the CANCEL button to stop the SAUTE function.

7. Select the MEAT / STEW setting and set the cooking time for 60 minutes.

8. Once cooking is complete, use a Natural Release for 10 minutes, then release any remaining pressure manually. Open the lid and if desired, top with parsley and serve.

Beef Short Ribs - (Makes 6 to 8 servings)

Ingredients:

4 lbs. beef short ribs

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 tablespoons olive oil

3 cloves garlic, minced

4 to 6 carrots, peeled & cut into bite-sized pieces

2 cups onions, diced

1 tablespoon dried thyme

1 1/2 cups beef broth

1. Rinse and pat the ribs dry with paper towels.

2. Season the ribs with salt and pepper.

3. Set the Instant Pot on SAUTE mode, add the oil and heat it up.

4. Add the ribs to the pot and cook for 5 minutes on each side, until browned. Brown the short ribs in batches.

5. Transfer the browned ribs to a plate.

6. Add the garlic to the pot and cook for 1 minute.

7. Put the carrot, onion and thyme into the pot. Saute for another 5 minutes, until softened.

8. Add the broth and deglaze by scraping the bottom to remove all of the brown bits.

9. Put the beef ribs back into the pot.

10. Press the CANCEL button to reset the cooking program, then select the MANUAL setting and cook at HIGH pressure for 35 minutes.

11. Once cooking is complete, use a Natural Release for 15 minutes, then release any remaining pressure manually. Open the lid carefully.

12. Serve with cooked rice, potato or veggies.

Asian Beef Short Ribs - (Makes 6 to 8 servings)

Ingredients:

12 beef short ribs

2 tablespoons olive oil

1 teaspoon salt

1/2 cup soy sauce

1 cup tomato paste

2 tablespoons apple cider vinegar

4 cloves garlic, mince

1/4 cup ginger, diced

2 teaspoon sriracha sauce

1/4 cup raw honey

1. Set the Instant Pot on SAUTE mode, and heat the oil.

2. Season the ribs with salt. Add to the pot and cook for 5 minutes on each side, until browned. Brown the short ribs in batches.

3. Transfer the browned ribs to a plate.

4. Add the soy sauce, tomato paste, apple cider, garlic, ginger, sriracha and honey to the pot.

5. Stir the mixture well, at the same time, deglaze the pot by scraping the bottom to remove all of the brown bits.

6. Return the ribs to the pot.

7. Press the CANCEL button to stop the SAUTE function.

8. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 35 minutes.

9. Once the timer beeps, use a Natural Release for 10 to 15 minutes, then release any remaining pressure manually. Open the lid. Serve with gravy.

Beef Sandwiches - (Makes 8 servings)

Ingredients:

4 lbs. beef roast, cut into small chunks (2-3-inch)

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons brown sugar

2 1/2 teaspoon garlic powder

2 teaspoon mustard powder

2 teaspoon paprika

2teaspoon onion flakes

3 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

4 tablespoons butter, softened

8 hoagie rolls

8 slices provolone cheese

1. Add the beef roast to the Instant Pot.

2. Season the meat with salt, pepper, sugar, garlic powder, mustard powder, paprika and onion flakes. Mix well.

3. Pour in he stock, Worcestershire sauce, and balsamic vinegar. Stir well.

4. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 40 minutes.

5. Once the timer beeps, use a Natural Release for 10 minutes, then release any remaining pressure manually. Open the lid.

6. Remove the meat from the pot and shred it. Strain the sauce and keep 1 cup for serving.

7. Butter the hoagie rolls and add the provolone cheese.

8. Load up the rolls with some shredded roast and close the sandwich up.

9. Serve each sandwich with the sauce in a ramekin.

Red Wine Braised Beef Brisket - (Makes 4 to 6 servings)

Ingredients:

3 lbs. beef brisket, flat cut

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 large onion, sliced

1 carrot, peeled & chopped

1 stalk celery, diced

1 tablespoon tomato paste

2 cloves garlic, minced

1 cup beef broth

1 cup red wine

2 sprigs fresh thyme

1 bay leaf

1. Set the Instant Pot on SAUTE mode, and heat the oil (2 tablespoons).

2. Rub all sides of the beef brisket with salt and pepper.

3. Put the beef in the pot and brown the meat for 4 to 5 minutes on each side.

4. Transfer the meat to a plate.

5. Pour in 1 tablespoon of oil and add onion, carrot, celery, and tomato paste. Saute for 4 to 5 minutes.

6. Add the garlic and cook for another 30 to 45 seconds.

7. Pour in the broth and red wine and deglaze the pot by scraping the bottom to remove all the brown bits.

8. Return the meat to the pot and add the thyme and bay leaf.

9. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 60 minutes.

10. Once the timer beeps, use a Natural Release for 10 minutes, then release any remaining pressure manually. Open the lid.

11. Transfer the brisket to a serving plate and slice the meat.

12. Press the SAUTE button and simmer until the sauce thickens. Serve the brisket with sauce.

Beef Bourguignon - (Makes 4 to 6 servings)

Ingredients:

1 lb. flank steak

1 tablespoon olive oil

1 large red onion, sliced

3 cloves garlic, minced

1 1.2 cups shiitake mushroom caps

4 medium-sized carrots, sliced

8 oz. bacon slices

1 cup beef broth

1 cup red wine

1 teaspoon sea salt

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon maple syrup

1. To preheat the Instant Pot, select SAUTE. Add the oil.

2. Add the steak and cook for 3 to 4 minutes on each side, until browned.

3. Transfer the beef to a plate.

4. Add the onion, garlic, mushroom caps, carrots, and bacon. Stir and cook for 4 to 5 minutes, until the onion is translucent.

5. Pour in the broth and wine, stir. Return the steak to the pot.

6. Add the salt, parsley and thyme, stir. Pour in the maple syrup.

7. Press the CANCEL button to stop the SAUTE function.

8. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 30 minutes.

9. Once the timer beeps, use a Natural Release for 10 minutes, then release any remaining pressure manually. Open the lid carefully and serve.