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best instant pot beef

Best Instant Pot Beef

Steven Pennington
How to make honestly the moistest instant pot beef ever
5 from 1 vote
Prep Time 12 mins
Instant Pot Cooking Time 1 hr
Total Time 1 hr 12 mins
Course Main Course
Cuisine American
Servings 5 people

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
 

  • We will cover two ways of cooking the beef with the Instant Pot...
    1) High Pressure
    2) Slow Cook

Preparing The Instant Pot

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

  • 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.
  • 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

  • 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.
  • 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

  • Using a blender or food processor - add the cilantro and parsley and pulse a few times to get things started.
  • Then add in the red wine vinegar, garlic. Pulse a few times.
  • 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. 
  • TSA: Taste - Season - Adjust
    Add your salt and pepper
Keyword Moist Instant Pot Beef
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