Instant Pot Mongolian Beef - A Quick and Easy Recipe (2024)

FAQs

How many minutes per pound do you cook meat in an Instant Pot? ›

Cooking time: When cooking a pot roast in an Instant Pot, allow 20 minutes for every pound of meat. For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef.

Great Instant Pot steak recipes are created to turn tougher cuts of beef into tender deliciousness.

To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.

Many recipes, such as my Instant Pot Pot Roast, call for browning meat or sautéing vegetables before pressure cooking. Instead of dirtying another pan on the stove, you can do this right in your Instant Pot.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead. DO use fresh herbs.

They are the fastest way to cook delicious meals: beef roasts, chicken, rice, dry beans, you name it. Pressure-cooked foods are moist and have a much better texture than microwave-cooked foods and cook in a fraction of the time compared to using a slow cooker.

Traditionally cheaper cuts of meat always slow cook better. Slow cooking breaks down the connective collagen in meat, which turns into unctuous gelatine. This creates that soft and tender mouth feel we all crave.

Quick release does not necessarily make your meat tough. There are many recipes that have a longer cook time, so doing a quick release is better. It really just depends on what you are making. However, if the recipe calls for a natural release and you do a quick release, then yes your meat could come out tough.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

How do you keep meat moist in a pressure cooker? ›

The tightly sealed cooker creates a high-pressure environment that quickly and efficiently steams whatever is inside of it at an extra-high heat. This technique also forces moisture into the food quickly.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

After all of the beef is nicely browned and totally dry, then you can season it with salt or other seasonings. Sometimes it is difficult to season with dry spices and get them evenly distributed, you can add a small amount of water, wine or beef broth to help toss them on the browned meat.

Searing is the process of browning the surface of your ingredients at high heat. This caramelization creates complex flavors and enhances the overall taste of your dish. When using a pressure cooker, searing your ingredients before pressure cooking can help lock in flavor and create a rich, savory base for your meal.

Some people prefer a roast that has more substance, so if you do, the Instant Pot is the winner. I have tried cooking a roast for up to 120 minutes in the Instant Pot and the texture still didn't match a slow cooker, but every 10 minutes of added pressure cooking will definitely make the meat more tender.

Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.