Beef chunks cooked in the Instant Pot are a game changer for anyone craving hearty, comforting meals without spending hours in the kitchen. The pressure cooker transforms tough cuts into tender, flavorful bites in a fraction of the time, making it ideal for busy weeknights or meal prepping. This recipe delivers savory, melt-in-your-mouth beef with a rich sauce—perfect for serving over mashed potatoes, rice, noodles, or even on its own.
Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch chunks
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into 1-inch pieces
- 3 celery stalks, sliced
- 2 cups low-sodium beef broth
- 1/2 cup dry red wine (optional; substitute more broth if desired)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp cornstarch (for thickening, optional)
- 2 tbsp cold water (for slurry, optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the beef: Pat beef chunks dry with paper towels and season them generously with 1 tsp salt and 1/2 tsp black pepper.
- Sear the beef: Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add half the beef chunks in a single layer. Sear for 2-3 minutes per side until browned. Transfer to a plate and repeat with the remaining beef. Browning adds flavor but can be skipped for speed.
- Sauté aromatics: Add diced onion to the pot (add more oil if needed). Sauté for 2-3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
- Deglaze: Pour in the red wine (or extra broth), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.
- Layer ingredients: Return beef (and any juices) to the pot. Add carrots, celery, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour in the beef broth. Stir to combine.
- Pressure cook: Lock the lid in place and set valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ mode at high pressure for 35 minutes.
- Natural release: Allow pressure to release naturally for 10-15 minutes, then carefully quick release any remaining pressure.
- Thicken the sauce (optional): Remove the bay leaf. If you prefer a thicker sauce, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Set the Instant Pot to ‘Sauté’ and stir in the slurry, simmering for 2-3 minutes until thickened.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Garnish with chopped parsley before serving.
Tips
- Choosing beef: Chuck roast is ideal for this recipe because it becomes tender under pressure. Stew meat or brisket also work well.
- Substitutions: Swap carrots and celery for potatoes, parsnips, or mushrooms for a different flavor profile. Omit the wine if preferred and use extra broth.
- Common mistakes: Avoid overfilling the Instant Pot. If doubling the recipe, do not exceed the ‘Max Fill’ line. Always deglaze the pot after sautéing to prevent a burn warning.
- Make ahead: This dish tastes even better the next day as flavors meld. Let it cool completely before refrigerating.
Serving Suggestions
This Instant Pot beef chunks recipe is incredibly versatile and pairs well with a variety of sides. Classic mashed potatoes are a favorite, soaking up the rich sauce beautifully. Steamed white or brown rice, buttered egg noodles, or creamy polenta also make excellent bases. For a lighter option, try serving over cauliflower mash or with crusty bread to mop up the gravy. A side of roasted vegetables or a simple green salad rounds out the meal for added freshness.
Variations
- Asian-style beef: Replace thyme and rosemary with 2 tbsp soy sauce, 1 tbsp ginger, and a splash of sesame oil. Add a handful of snap peas or bell peppers at the end.
- Mexican-inspired: Swap out the herbs for 1 tbsp chili powder, 1 tsp cumin, and a can of diced tomatoes with green chilies. Serve with rice, tortillas, and lime wedges.
- Hearty beef stew: Add 2 cups diced potatoes and 1 cup frozen peas in the last 5 minutes of pressure cooking for a classic stew.
- Low-carb version: Skip the carrots and use extra celery, mushrooms, or turnips to keep the dish lower in carbohydrates.
Storage and Reheating
Store leftover beef chunks and sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in sealed containers for up to 3 months. To reheat, transfer desired portions to a saucepan and warm over medium-low heat, stirring occasionally, until heated through (about 10 minutes). You can also microwave single servings on medium power for 2-3 minutes, stirring halfway through. If reheating from frozen, thaw overnight in the refrigerator for best texture and flavor.
Frequently Asked Questions
- Can I use frozen beef chunks in the Instant Pot?
Yes, you can cook beef chunks from frozen in the Instant Pot. Skip the searing step and increase the pressure cook time to 40 minutes. Note that the sauce may be thinner due to extra water released by the frozen meat, so you may want to thicken it at the end. - What is the best cut of beef for this recipe?
Beef chuck roast is the most popular and cost-effective choice for tender results in the Instant Pot. Stew meat (often a mix of tougher cuts) is also suitable. Brisket or round can work, but may require slightly longer cooking times to achieve the same tenderness. - How do I prevent the “burn” warning on my Instant Pot?
Always deglaze the pot thoroughly after sautéing by scraping up all browned bits with liquid. Avoid thickening the sauce before pressure cooking—wait until after the pressure cycle is complete. Make sure there is enough liquid (at least 1 cup) in the pot to build pressure. - Can I add potatoes to cook with the beef?
Yes, you can add potatoes (cut into 1.5-inch pieces) along with the other vegetables before pressure cooking. They will become tender and absorb the flavors. For firmer potatoes, add them after the pressure cycle and simmer on ‘Sauté’ until just cooked. - Is it necessary to sear the beef before pressure cooking?
Searing the beef builds deeper flavor by caramelizing the surface, but it’s not strictly necessary. If you’re short on time, you can skip this step and still get delicious, tender results. - Can I double the recipe in a 6-quart Instant Pot?
You can double the recipe as long as you do not exceed the Instant Pot’s ‘Max Fill’ line. Be sure to maintain enough liquid and allow extra time for the pot to come to pressure. Cooking time under pressure remains the same.
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