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The Moistest Instant Pot Beef Ever

I have become a huge fan of the Instant Pot. I find myself looking for new recipes and ideas to test out with the Instant Pot. I’ll report I’m never disappointed which is almost too hard to believe. Loving the Instant Pot so much that for Christmas we used the Instant Pot and made Authentic Texas Chili – Recipe Here traditional Texas red chili recipe

Pot Roast in the Instant Pot – So Super Moist

I have a “beef” to pick with pot roast. I find over the years tasting pot roast that about 80% of the time the finished dish is grainy in texture. I know you know what I’m talking about. Cooked low and slow in the crock pot, but still comes out with a grainy almost dry texture. Gross…

Things to consider when making pot roast

  • Sear the meat to help keep the juices inside #Key
  • Adding an acid like vinegar or citrus to help with tenderness
  • Allowing the meat to rest after cooking – temperature cool down before slicing
  • Picking a high-quality piece of beef. Not the time to cheap out – I look for USDA Prime beef with my slow cooker / high-pressure recipes
  • Allow the meat to come close to room temperature before cooking with using High-Pressure Cooking. Highly Overlooked & Critical
  • Taking your time while searing the piece of beef

instant pot control interface

Importance of Searing Beef For High Pressure / Slow Cooker Recipes

If you do not sear the beef, that does not mean your end product will not be good. It means you got lucky, lol. If you choose to not sear the beef you are allowing the flavors of the beef to release it’s moisture and flavor back into the cooking liquid.

All the beef pours in the meat are wide open if you do not sear the beef first. 

When you sear the beef your obviously helping keep the juices inside, but you are also creating deep flavor. Please take your time when searing the beef and watch how much better your recipe turns out. Remember, brown food tastes good ~ Anne Burrell  

 

 

Choose High-Quality Cuts Of Beef 

chart of beef cuts from a cow

Cuts Of Beef To Select From

  • Chuck Roast
  • Bottom Round
  • Brisket (Longer cooking times are needed)
  • Beef Shank
  • Beef Cheek

Here’s What I Used – Beef Chuck Roast

instant pot beef

Learn about USDA Cuts Of Beef Here

What’s UnderBlade Steak? Simply Amazing That’s What!
underblade steak
What is Sirloin Flap Beef And Why Is It So Great? Prep & Marinade Recipe

sirloin flap bavette

Can We Get I “Like” On The Live Instagram Post?

-Thank You

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5 from 1 vote
moist instant pot beef recipe
The Moistest Instant Pot Beef Ever
Prep Time
12 mins
Cook Time
6 hrs
Total Time
6 hrs 12 mins
 

How to make honestly the moistest instant pot beef ever

Course: Main Course
Cuisine: American
Keyword: Moist Instant Pot Beef
Servings: 5 people
Author: Steven Pennington
Ingredients
  • 3 pounds Chuck or Bottom Roast / look for marbling
  • 2 sticks Carrots / sliced into coins
  • 1 large Onion / medium dice
  • 2 stalks Celery / cut down the stock/coins
  • 1 1/2 cups Red Wine / what you like to drink)
  • 1 T Tomato Paste
  • 2 leaves Bay Leaf
  • 1 1/2 T Sea Salt
  • Black Pepper / to taste
  • 4 T Soy Sauce / use more if you like
  • 1 Pepper Poblano Pepper / sliced
  • pinch Cayenne Pepper / optional
Chimichurri Sauce
  • 1 bunch Cilantro / with stems
  • 1 bunch Parsley / with stems
  • 4 cloves Garlic
  • 3 T Olive Oil / might need more
  • 1/4 cup Red Wine Vinegar / to taste
  • Salt & Pepper / to taste
Instructions
  1. We will cover two ways of cooking the beef with the Instant Pot...

    1) High Pressure

    2) Slow Cook

Preparing The Instant Pot
  1. Season the beef with salt. Rub in the salt

    Turn of the instant pot on Saute on high - Be patient and allow the Instant Pot to get hot. Next sear the beef on all sides. Do not be in a hurry or your end product will not be as good as you can achieve. 

  2. Once seared on all sides add in the carrots, onion, poblano, celery and saute them for a few minutes. Look for the vegetable to release some of their water and take on a little bit of color.

  3. Next, add in the red wine and cook it with the vegetable until the alcohol has cooked off. About 2 minutes.

  4. Then add in the Tomato paste. This will bring a deep level of flavor to the recipe. I would not skip this setup. Cook the tomato paste with the vegetable for around a minute. Just looking for the tomato paste to incorporate into the vegetables. 

  5. Now add the beef back into the Instant Pot along with the 2 Bay Leaves, Salt, Pepper, Cayenne & Soy Sauce

Instant Pot Settings - High Pressure
  1. Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the lid. Once the lid is secured make sure the release valve is set to sealing/closed.

  2. Next press the high-pressure button - Make sure the pressure is set to normal - The middle option on Instant Pots. 

    The Cooking Times

    2 Pounds - Timer = 45 minutes - once the timer up allow 10 minutes before pressure release

    3 Pounds - Timer = 60 minutes - once the timer up allow 10 minutes before pressure release

Instant Pot Settings - Slow Cooker
  1. Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the lid. Once the lid is secured make sure the release valve is set to sealing/closed.

  2. Next press the "slow cook" button - Make sure the pressure is set to normal - The middle option on Instant Pots.

    The Cooking Times

    2 Pounds - Timer = 4 to 5 hours - once the timer up allow 10 minutes before pressure release

    3 Pounds - Timer = 5 to 6 hours - once the timer up allow 10 minutes before pressure release

Making the Chimichurri Sauce
  1. Using a blender or food processor - add the cilantro and parsley and pulse a few times to get things started.

  2. Then add in the red wine vinegar, garlic. Pulse a few times.

  3. Then start adding in the olive oil. Be careful to not use too much. Start small and see if you like the consistency. You can always add more, but taking away not so easy. 

  4. TSA: Taste - Season - Adjust

    Add your salt and pepper

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