Weeknights just got a whole lot tastier with these 20 Flavorful Instant Pot Beef Recipes! Whether you’re craving the comfort of a hearty stew or the quick fix of a savory stir-fry, we’ve got your back. Perfect for those busy evenings when time is tight but flavor can’t be compromised. Dive into our roundup and discover your next weeknight favorite—each recipe promises to deliver big taste with minimal fuss.
Instant Pot Beef Stew with Root Vegetables
Glistening under the soft glow of your kitchen lights, this Instant Pot Beef Stew with Root Vegetables transforms humble ingredients into a symphony of deep, comforting flavors, perfect for those crisp autumn evenings.
Ingredients
- For the stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- For the vegetables:
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 lb baby potatoes, halved
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the beef cubes in batches, searing each side for 2-3 minutes until browned. Remove and set aside.
- In the same pot, add the diced onion and minced garlic, sautéing for 2 minutes until fragrant.
- Stir in the tomato paste, Worcestershire sauce, thyme, smoked paprika, salt, and pepper, cooking for 1 minute to blend the flavors.
- Return the beef to the pot, add the beef broth, and stir to combine. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 35 minutes.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Add the carrots, parsnips, and baby potatoes to the pot. Secure the lid again and cook on ‘Manual’ high pressure for an additional 5 minutes.
- After cooking, quick release the pressure. Carefully remove the lid and stir the stew gently to combine.
Kaleidoscopic in its richness, this stew boasts tender beef and root vegetables that melt in your mouth, enveloped in a broth that’s both robust and nuanced. Serve it with a crusty loaf of bread to soak up every last drop of its savory goodness.
Instant Pot Korean Beef Bulgogi
Lusciously tender and bursting with the harmonious blend of sweet and savory, this Instant Pot Korean Beef Bulgogi is a testament to the magic of pressure cooking. Perfect for a weeknight dinner that doesn’t compromise on flavor, it’s a dish that promises to transport your senses straight to the streets of Seoul with every bite.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/2 Asian pear, grated
- For the beef:
- 1.5 lbs beef sirloin, thinly sliced
- 1 tbsp vegetable oil
- For garnishing:
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and grated Asian pear to create the marinade.
- Add the thinly sliced beef sirloin to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Set your Instant Pot to the ‘Sauté’ function and heat the vegetable oil. Add the marinated beef in batches, searing each side for about 2 minutes until lightly browned. Tip: Avoid overcrowding the pot to ensure even browning.
- Once all beef is seared, return it to the Instant Pot along with any remaining marinade. Secure the lid and set to ‘Pressure Cook’ on high for 10 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Tip: Natural release helps keep the beef tender.
- Garnish with sliced green onions and sesame seeds before serving. Tip: For an extra crunch, sprinkle with additional sesame seeds right before eating.
Tender and richly flavored, this beef bulgogi boasts a melt-in-your-mouth texture that pairs beautifully with steamed rice or crisp lettuce wraps. The caramelized edges of the beef offer a delightful contrast to the succulent interior, making each forkful a perfect balance of textures and tastes.
Instant Pot Beef and Broccoli
Craving a dish that marries the convenience of modern cooking with the timeless appeal of classic flavors? Our Instant Pot Beef and Broccoli delivers tender slices of beef and crisp broccoli in a rich, savory sauce, all achieved with minimal effort and maximum flavor.
Ingredients
- For the beef:
- 1.5 lbs flank steak, sliced thinly against the grain
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- For the broccoli:
- 3 cups broccoli florets
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the sliced flank steak and sauté for 2 minutes, just until the edges begin to brown. Tip: Slicing the beef against the grain ensures tenderness.
- Add the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger to the pot. Stir well to combine.
- Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure. Tip: Natural release helps the meat absorb more flavor.
- Add the broccoli florets to the pot. Set to ‘Sauté’ mode again and cook for 3 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp. Tip: For extra crispness, add the broccoli in the last minute of cooking.
Zesty and satisfying, this Instant Pot Beef and Broccoli boasts a perfect harmony of textures—succulent beef, vibrant broccoli, and a glossy sauce that clings beautifully. Serve it over a bed of steamed rice or alongside noodles for a complete meal that’s as visually appealing as it is delicious.
Instant Pot Mississippi Pot Roast
Velvety and rich, this Instant Pot Mississippi Pot Roast transforms humble ingredients into a succulent masterpiece, marrying the deep flavors of beef with the tangy punch of pepperoncini and the creamy richness of butter.
Ingredients
- For the roast:
- 3 lbs chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- For the sauce:
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter, sliced
- 5-6 pepperoncini peppers
- 1/4 cup pepperoncini juice
Instructions
- Season the chuck roast evenly with salt and black pepper.
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Remove the roast and set aside. Deglaze the pot with 1/4 cup of water, scraping up any browned bits.
- Place the roast back into the pot. Sprinkle the ranch dressing mix and au jus gravy mix over the roast.
- Arrange the sliced butter and pepperoncini peppers on top of the roast. Pour the pepperoncini juice over everything.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 60 minutes.
- Once cooking is complete, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the roast and shred it with two forks. Return the shredded meat to the pot and mix with the juices.
Outstanding in its tenderness, the roast is perfectly complemented by the bold, creamy sauce. Serve it over mashed potatoes or in a crusty roll for a comforting meal that’s sure to impress.
Instant Pot Beef Barbacoa Tacos
On a bustling evening when time is of the essence yet the craving for something deeply flavorful and satisfyingly tender is undeniable, these Instant Pot Beef Barbacoa Tacos emerge as the perfect solution. Elegantly marrying convenience with gourmet taste, this dish promises to transport your senses to a festive street corner in Mexico with every bite.
Ingredients
- For the beef: 2 lbs chuck roast, trimmed and cut into 4-inch chunks, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 1/2 cup beef broth, 1/4 cup apple cider vinegar, 4 cloves garlic minced, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp ground cloves, 1 chipotle pepper in adobo sauce minced, 2 bay leaves
- For serving: Corn tortillas, 1/2 cup chopped cilantro, 1/2 cup diced white onion, 1 lime cut into wedges
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Season the beef chunks with salt and pepper, then brown them on all sides, about 3-4 minutes per side. Tip: Do not overcrowd the pot to ensure a good sear.
- Add the beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds depth to the sauce.
- Stir in the apple cider vinegar, garlic, cumin, oregano, cloves, chipotle pepper, and bay leaves. Ensure the beef is evenly coated with the sauce.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Tip: Natural release for 15 minutes before quick releasing any remaining pressure for tender meat.
- Remove the beef and shred it using two forks. Discard the bay leaves. Tip: For extra flavor, mix some of the cooking liquid back into the shredded beef.
- Serve the barbacoa on warmed corn tortillas, garnished with cilantro, onion, and a squeeze of lime.
Succulent and richly spiced, the beef barbacoa is a testament to the magic of pressure cooking, offering fall-apart tenderness and a complex flavor profile. For a creative twist, serve it over a bed of cilantro lime rice for a hearty bowl that’s as visually appealing as it is delicious.
Instant Pot Beef Bourguignon
Classic yet effortlessly modern, this Instant Pot Beef Bourguignon transforms the traditional French stew into a weeknight-friendly masterpiece, marrying tender beef with a rich, wine-infused sauce that’s both luxurious and deeply comforting.
Ingredients
- For the beef:
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- For the vegetables:
- 1 cup pearl onions, peeled
- 2 cups carrots, sliced
- 8 oz mushrooms, halved
- 2 cloves garlic, minced
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Season the beef with salt and pepper, then brown in batches, about 3 minutes per side, for a deep flavor foundation.
- Deglaze the pot with red wine, scraping up any browned bits, then stir in beef broth, tomato paste, thyme, and bay leaf for a robust sauce base.
- Return the beef to the pot, secure the lid, and cook on ‘Manual’ high pressure for 35 minutes, ensuring the meat becomes fork-tender.
- Quick release the pressure, then add pearl onions, carrots, mushrooms, and garlic, cooking on ‘Sauté’ for 10 minutes until vegetables are just tender.
- For a glossy finish, let the stew sit for 5 minutes off heat; the sauce will thicken slightly as it cools.
Zesty with wine and aromatic herbs, this Beef Bourguignon boasts melt-in-your-mouth beef and vegetables in a velvety sauce. Serve over creamy mashed potatoes or with a crusty baguette to soak up every last drop of the decadent sauce.
Instant Pot Beef Chili with Beans
Brimming with rich flavors and hearty textures, this Instant Pot Beef Chili with Beans is a comforting classic reimagined for the modern kitchen. Perfect for cozy nights in or bustling weeknights, it promises a satisfying meal with minimal fuss.
Ingredients
- For the chili base:
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef
- For the seasoning:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- For the liquid and beans:
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add the ground beef to the pot, breaking it apart with a spoon. Cook until no pink remains, approximately 5 minutes. Tip: For deeper flavor, let the beef develop a slight crust before stirring.
- Stir in the chili powder, ground cumin, smoked paprika, and salt, coating the beef and onions evenly. Cook for 1 minute to toast the spices.
- Pour in the diced tomatoes, kidney beans, and beef broth, stirring to combine. Tip: For a thicker chili, mash a few beans against the side of the pot.
- Secure the lid on the Instant Pot and set to ‘Manual’ high pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Give the chili a final stir and adjust seasoning if necessary. Tip: Letting the chili sit for 5 minutes off heat allows flavors to meld beautifully.
Finished with a velvety texture and a smoky depth, this chili shines when served over a bed of fluffy rice or with a side of crusty bread for dipping. For a festive twist, top with a dollop of sour cream and a sprinkle of fresh cilantro.
Instant Pot Beef Ragu with Pappardelle
Just imagine tender strands of pappardelle pasta, perfectly coated in a rich, deeply flavorful beef ragu that’s been simmered to perfection in your Instant Pot. This dish is a testament to the magic of pressure cooking, transforming simple ingredients into a luxurious meal that feels both comforting and sophisticated.
Ingredients
- For the beef ragu:
- 2 tbsp olive oil
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 1/2 cup red wine
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- For serving:
- 12 oz pappardelle pasta
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add the onion, carrot, and celery. Sauté until softened, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
- Return the beef to the pot. Add the crushed tomatoes, beef broth, salt, pepper, thyme, and rosemary. Stir to combine.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- While the ragu is cooking, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Once the ragu is done, use two forks to shred the beef into smaller pieces directly in the pot. Stir to combine with the sauce.
- Serve the ragu over the cooked pappardelle, garnished with grated Parmesan and chopped parsley.
Tender beef that falls apart at the touch of a fork, enveloped in a sauce that’s both robust and velvety, makes this dish a standout. For an extra touch of elegance, serve with a glass of the same red wine used in the recipe, enhancing the flavors even further.
Instant Pot Mongolian Beef
Kickstart your culinary adventure with this Instant Pot Mongolian Beef, a dish that marries the bold flavors of the East with the convenience of modern cooking. Perfectly tender strips of beef are enveloped in a rich, savory-sweet sauce, offering a restaurant-quality meal right from your kitchen.
Ingredients
- For the beef:
- 1.5 lbs flank steak, sliced against the grain into 1/4-inch strips
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- For the sauce:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp red pepper flakes
- For garnish:
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- In a large bowl, toss the flank steak strips with cornstarch until evenly coated.
- Set the Instant Pot to ‘Saute’ mode and heat the vegetable oil. Add the beef in batches, searing each side for 1-2 minutes until lightly browned. Remove and set aside.
- In the same pot, combine soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes. Stir well to dissolve the sugar.
- Return the beef to the pot, stirring to coat with the sauce. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Garnish with sliced green onions and sesame seeds before serving.
Yielded to perfection, this Mongolian Beef boasts a melt-in-your-mouth texture with a harmonious blend of sweet and spicy notes. Serve it over a bed of steamed jasmine rice or alongside crisp vegetables for a complete meal that’s sure to impress.
Instant Pot Beef Pho
Savory and aromatic, this Instant Pot Beef Pho transforms the traditional Vietnamese noodle soup into a quick yet deeply flavorful weeknight dinner. The pressure cooker melds the spices and beef into a rich broth that’s both comforting and sophisticated.
Ingredients
- For the broth: 1 lb beef chuck, sliced thin; 1 onion, halved; 3 star anise pods; 1 cinnamon stick; 4 cups beef broth; 2 cups water; 1 tbsp fish sauce; 1 tsp sugar
- For serving: 8 oz rice noodles; 2 cups bean sprouts; 1/2 cup cilantro leaves; 1 lime, cut into wedges; 2 green onions, sliced; 1 jalapeño, sliced
Instructions
- Set the Instant Pot to ‘Sauté’ and add the beef chuck, browning on all sides for about 5 minutes.
- Add the onion halves, star anise, and cinnamon stick to the pot, sautéing for another 2 minutes until fragrant.
- Pour in the beef broth and water, then stir in the fish sauce and sugar. Secure the lid and set to ‘Manual’ for 15 minutes.
- Once done, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- While the broth cooks, prepare the rice noodles according to package instructions, then drain and set aside.
- Strain the broth to remove the solids, then return the liquid to the pot. Keep warm on ‘Keep Warm’ setting.
- Divide the noodles among bowls, then ladle the hot broth over them. Top with bean sprouts, cilantro, lime wedges, green onions, and jalapeño slices.
Kickstart your meal with this Instant Pot Beef Pho, where the tender beef and silky noodles swim in a spiced broth that’s both light and hearty. Serve with extra lime wedges and hoisin sauce on the side for a customizable touch.
Instant Pot Beef Stroganoff
Yearning for a comforting yet sophisticated dish that marries convenience with gourmet flavors? Our Instant Pot Beef Stroganoff transforms tender beef and earthy mushrooms into a creamy, dreamy sauce, all in under an hour. Perfect for weeknight dinners or impressing guests, this recipe promises depth of flavor with minimal fuss.
Ingredients
- For the beef: 1.5 lbs beef chuck, cut into 1-inch cubes, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tbsp tomato paste, 1/2 cup sour cream, 1/4 cup heavy cream
- For the mushrooms and onions: 8 oz cremini mushrooms, sliced, 1 medium onion, thinly sliced, 2 cloves garlic, minced, 1 tbsp butter
- For serving: 12 oz egg noodles, cooked al dente, chopped parsley for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Season the beef cubes with salt and pepper, then brown them in batches for 3-4 minutes per side. Remove and set aside.
- In the same pot, melt the butter and sauté the onions and mushrooms until softened, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Deglaze the pot with beef broth, scraping up any browned bits. Stir in the Worcestershire sauce, Dijon mustard, and tomato paste.
- Return the beef to the pot, secure the lid, and set to ‘Manual’ high pressure for 25 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
- Switch to ‘Sauté’ mode, stir in the sour cream and heavy cream, and simmer for 2-3 minutes until the sauce thickens slightly.
- Serve the stroganoff over cooked egg noodles, garnished with chopped parsley.
Every bite of this Instant Pot Beef Stroganoff offers a luxurious blend of tender beef, velvety sauce, and the subtle tang of sour cream. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad.
Instant Pot Corned Beef and Cabbage
Elevating the humble corned beef and cabbage to a dish worthy of any St. Patrick’s Day feast or cozy family dinner, this Instant Pot version delivers tender, flavorful meat and perfectly cooked vegetables in a fraction of the time.
Ingredients
- For the corned beef:
- 3 lbs corned beef brisket with spice packet
- 4 cups water
- 2 tbsp apple cider vinegar
- For the vegetables:
- 1 lb small red potatoes, halved
- 4 large carrots, peeled and cut into 3-inch pieces
- 1 small head cabbage, cut into wedges
Instructions
- Place the corned beef brisket in the Instant Pot, fat side up. Sprinkle the spice packet over the brisket.
- Add the water and apple cider vinegar to the pot, ensuring the brisket is fully submerged.
- Secure the lid and set the Instant Pot to Manual High Pressure for 90 minutes. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Carefully remove the brisket from the pot and set aside on a cutting board. Cover loosely with foil to keep warm.
- Add the potatoes and carrots to the pot. Secure the lid and cook on Manual High Pressure for 3 minutes. Quick release the pressure.
- Add the cabbage wedges to the pot, submerging them in the liquid. Secure the lid and cook on Manual High Pressure for 2 minutes. Quick release the pressure.
- While the vegetables cook, slice the corned beef against the grain into 1/2-inch thick slices.
- Serve the sliced corned beef with the vegetables, ladling some of the cooking liquid over the top for extra flavor.
Outstanding in its simplicity, this dish boasts a melt-in-your-mouth texture and a harmonious blend of savory and slightly sweet flavors. For a creative twist, serve the corned beef and cabbage over a bed of creamy mashed potatoes or alongside a tangy mustard sauce for dipping.
Instant Pot Beef Birria
Whisking together tradition and convenience, this Instant Pot Beef Birria transforms a classic Mexican stew into a weeknight-friendly masterpiece, melding tender beef with a rich, aromatic sauce that’s as versatile as it is flavorful.
Ingredients
- For the beef:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 tbsp vegetable oil
- 1 tsp salt
- For the sauce:
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 cup beef broth
- 1/2 cup diced tomatoes
- 1/4 cup white vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 3 cloves garlic, minced
- For serving:
- Corn tortillas
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the vegetable oil. Add the beef cubes and salt, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- While the beef browns, soak the guajillo and ancho chilies in hot water for 10 minutes to soften. Drain and transfer to a blender.
- Add the beef broth, diced tomatoes, vinegar, cumin, oregano, cinnamon, and garlic to the blender with the chilies. Blend until smooth.
- Pour the sauce over the browned beef in the Instant Pot, ensuring all pieces are well coated.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 35 minutes. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure. Tip: Natural release helps keep the beef tender.
- Shred the beef directly in the pot using two forks, mixing it into the sauce.
- Serve the birria in warm corn tortillas, garnished with fresh cilantro and lime wedges. Tip: For an extra layer of flavor, dip the tortillas in the birria sauce before assembling.
Delightfully rich and complex, the birria boasts a melt-in-your-mouth texture with a sauce that’s perfectly balanced between spicy, tangy, and sweet. Elevate your taco night by serving it alongside a consommé for dipping, turning each bite into a decadent experience.
Instant Pot Beef Goulash
On a brisk evening, nothing comforts the soul quite like a bowl of Instant Pot Beef Goulash, a dish that marries the richness of tender beef with the deep, smoky flavors of paprika and tomatoes, all brought together in a fraction of the time thanks to modern pressure cooking.
Ingredients
- For the beef:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 red bell pepper, diced
- For serving:
- 1/2 cup sour cream
- Fresh parsley, chopped
Instructions
- Season the beef cubes with salt and pepper.
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Brown the beef in batches, about 3 minutes per side, then remove and set aside.
- In the same pot, add the onion and garlic, sautéing until translucent, about 2 minutes.
- Stir in the paprika, caraway seeds, and tomato paste, cooking for 1 minute to release their flavors.
- Pour in the beef broth, scraping the bottom to deglaze the pot.
- Return the beef to the pot, add the diced tomatoes and red bell pepper, and stir to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Serve the goulash hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Unbelievably tender, the beef melts in your mouth, while the sauce boasts a harmonious blend of smoky and sweet notes. For an extra touch of elegance, serve over a bed of buttered egg noodles or alongside a crisp, green salad.
Instant Pot Italian Beef Sandwiches
Amidst the hustle of modern life, the Instant Pot emerges as a culinary savior, transforming humble ingredients into a masterpiece of flavor and tenderness with minimal effort. Our Instant Pot Italian Beef Sandwiches are a testament to this, offering a symphony of savory, herbaceous notes wrapped in a tender, juicy embrace.
Ingredients
- For the beef: 3 lbs chuck roast, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
- For the sauce: 1 cup beef broth, 1/2 cup pepperoncini juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried basil
- For serving: 6 hoagie rolls, 1 cup sliced pepperoncini, 1/2 cup grated provolone cheese
Instructions
- Season the chuck roast evenly with salt and black pepper.
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Add the beef broth, pepperoncini juice, garlic powder, onion powder, oregano, and basil to the pot, scraping the bottom to loosen any browned bits.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 60 minutes. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
- Remove the beef and shred it using two forks. Return the shredded beef to the pot and stir to coat with the juices.
- Toast the hoagie rolls lightly under a broiler for 1-2 minutes until golden.
- Pile the shredded beef onto the rolls, top with sliced pepperoncini and provolone cheese, and serve immediately.
Kick your sandwich game up a notch with these Instant Pot Italian Beef Sandwiches, where the beef is so tender it practically melts in your mouth, and the spicy, tangy pepperoncini cuts through the richness beautifully. For an extra indulgent twist, drizzle a bit of the cooking juices over the assembled sandwiches before serving.
Instant Pot Beef Curry with Coconut Milk
This Instant Pot Beef Curry with Coconut Milk is a harmonious blend of rich flavors and tender textures, perfect for a cozy dinner that promises to transport your senses to a world of culinary delight.
Ingredients
- For the beef: 2 lbs beef chuck, cut into 1-inch cubes
- For the curry base: 1 tbsp vegetable oil, 1 large onion (diced), 3 garlic cloves (minced), 1 tbsp ginger (minced), 2 tbsp curry powder, 1 tsp ground turmeric, 1 can (14 oz) coconut milk, 1 cup beef broth
- For finishing: 1 tbsp lime juice, 1/4 cup cilantro (chopped), salt to taste
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the vegetable oil. Add the beef cubes in batches, searing each side for 2-3 minutes until browned. Remove and set aside.
- In the same pot, add the diced onion, cooking for 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Sprinkle the curry powder and turmeric over the onions, stirring to coat evenly. Cook for 1 minute to toast the spices, releasing their aromas.
- Return the beef to the pot, pouring in the coconut milk and beef broth. Stir well to combine all ingredients.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Stir in the lime juice and chopped cilantro. Season with salt to taste, adjusting as needed for a perfect balance of flavors.
Unveil a dish where the beef melts in your mouth, enveloped in a creamy, aromatic curry that’s both comforting and exotic. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of the luscious sauce.
Instant Pot Beef Short Ribs
Hearty and succulent, these Instant Pot Beef Short Ribs are a testament to the magic of pressure cooking, transforming tough cuts into tender, fall-off-the-bone perfection with minimal effort. Infused with a rich, aromatic sauce, this dish promises to elevate your weeknight dinner into a gourmet experience.
Ingredients
- For the ribs:
- 3 lbs beef short ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, chopped
- 2 sprigs fresh thyme
Instructions
- Season the beef short ribs evenly with salt and black pepper.
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Sear the ribs on all sides until browned, about 3 minutes per side. Remove and set aside.
- In the same pot, add the diced onion, chopped carrots, and minced garlic. Sauté for 2 minutes until softened.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
- Add the beef broth, soy sauce, Worcestershire sauce, and thyme sprigs. Stir to combine.
- Return the seared ribs to the pot, ensuring they are submerged in the liquid. Secure the lid and set the Instant Pot to ‘Meat/Stew’ mode for 45 minutes at high pressure.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully remove the ribs and set aside. Strain the sauce and skim off any excess fat for a smoother texture.
Melt-in-your-mouth tender, these ribs are enveloped in a deeply flavorful sauce that pairs beautifully with creamy mashed potatoes or a rustic loaf of bread. The richness of the meat, balanced by the acidity of the wine and the umami depth of the soy sauce, creates a harmonious dish that’s both comforting and sophisticated.
Instant Pot Beef and Mushroom Soup
Brimming with rich flavors and comforting warmth, this Instant Pot Beef and Mushroom Soup is a luxurious yet approachable dish that promises to delight the senses with its deep, savory notes and tender textures.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 lb beef chuck, cut into 1-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- For the mushrooms and finishing:
- 8 oz cremini mushrooms, sliced
- 1 tbsp butter
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the beef cubes and brown on all sides, about 5 minutes. Tip: Do not overcrowd the pot to ensure even browning.
- Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
- Pour in the beef broth, Worcestershire sauce, and dried thyme, stirring to combine. Secure the lid and set the Instant Pot to ‘Manual’ mode for 25 minutes at high pressure.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps tenderize the beef further.
- Remove the lid and set the Instant Pot back to ‘Sauté’ mode. Add the sliced mushrooms and butter, cooking until the mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving. Tip: For an extra touch of elegance, serve with a side of crusty bread to soak up the flavorful broth.
Generously ladled into bowls, this soup boasts a harmonious blend of umami-rich beef and earthy mushrooms, with a broth that’s both velvety and robust. Consider topping with a dollop of sour cream for a creamy contrast or a sprinkle of grated Parmesan for added depth.
Instant Pot Beef Enchilada Casserole
Brimming with layers of tender beef, melted cheese, and a rich, smoky enchilada sauce, this Instant Pot Beef Enchilada Casserole is a comforting dish that promises to deliver bold flavors with minimal effort.
Ingredients
- For the beef filling:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- For the enchilada sauce:
- 2 cups red enchilada sauce
- 1/2 cup water
- For assembling:
- 6 corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Stir in the cumin, chili powder, and salt, cooking for another minute until fragrant. Tip: For an extra depth of flavor, toast the spices with the beef.
- Pour in the enchilada sauce and water, stirring to combine. Tip: Deglaze the pot by scraping the bottom to ensure all the flavorful bits are incorporated.
- Layer half of the tortilla pieces over the beef mixture, followed by half of the cheese. Repeat the layers once more.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Tip: Allow a natural release for 10 minutes before quick releasing any remaining pressure.
- Garnish with fresh cilantro before serving. For a vibrant presentation, serve with a side of avocado slices and a dollop of sour cream.
Fluffy layers of tortillas soak up the savory sauce, while the cheese melts into gooey perfection, creating a dish that’s as visually appealing as it is delicious. Perfect for a weeknight dinner or a casual gathering, this casserole is sure to become a staple in your recipe repertoire.
Instant Pot Spicy Beef Ramen
Kickstart your culinary adventure with this Instant Pot Spicy Beef Ramen, a dish that marries the depth of rich, savory broth with the fiery kick of spice, all coming together in a harmonious bowl of comfort.
Ingredients
- For the broth:
- 1 tbsp vegetable oil
- 1 lb beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 2 cups water
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- For the ramen:
- 2 packs ramen noodles (discard seasoning packets)
- 2 soft-boiled eggs, halved
- 1/2 cup green onions, sliced
- 1/2 cup bean sprouts
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the vegetable oil. Add the beef cubes and sear until browned on all sides, about 3-4 minutes per side.
- Add the beef broth, water, soy sauce, sriracha, ginger, and garlic to the pot. Secure the lid and set to ‘Manual’ mode for 15 minutes at high pressure.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the beef from the broth and shred it using two forks. Return the shredded beef to the broth.
- Add the ramen noodles to the broth and submerge them. Set the Instant Pot to ‘Sauté’ mode and cook until the noodles are tender, about 3 minutes.
- Divide the ramen into bowls. Top each bowl with shredded beef, a halved soft-boiled egg, green onions, and bean sprouts.
With its tender beef, perfectly cooked noodles, and a broth that packs a punch, this ramen is a testament to the magic of the Instant Pot. Serve it with a side of kimchi for an extra layer of flavor and texture.
Summary
Variety is the spice of life, and our roundup of 20 Flavorful Instant Pot Beef Recipes offers just that for your busy weeknights! From hearty stews to tender roasts, there’s something for every palate. We’d love to hear which recipes become your go-to favorites—drop us a comment below. Loved this collection? Share the delicious inspiration with fellow home cooks by pinning this article on Pinterest!
