Cooking Beef Chuck Steak Instant Pot

Instant Pot Chuck Steak with Beer and Onions. Beer-braised steak and onions from the pressure level cooker.

Chuck steak and onions braised in beer…sounds great, doesn't information technology? Well, it is, and it'due south like shooting fish in a barrel if you have an Instant Pot or other pressure cooker. The force per unit area cooking tenderizes the tougher Chuck steaks, making them fall autonomously on the fork, and the beer, beefiness juices, and onions make a corking sauce to top the steaks, or to cascade over some mashed potatoes.

Instant Pot Chuck Steak with Beer and Onions

Jump to:

• 🥫Ingredients
• 🥘 Substitutions
• 🛠 Equipment
• 📏Scaling
• 💡Tips and Tricks
• 🔪Recipe
• ☃️ Storage
• 🤝 Related Posts

🥫Ingredients

• Vegetable oil
• Beef Chuck Steaks
• Fine sea salt
• Paprika
• Fresh basis black pepper
• Onions
• Dried Thyme
• Beer
• Chicken broth

See recipe carte du jour for quantities

🥘 Substitutions

• There are a agglomeration of different chuck steaks: chuck center steak, blade steak or top blade steak, flat fe steak, mock tender steak…the list goes on. If it'due south cut from the chuck, and near i-inch thick, it will work in this recipe.
• You can likewise apply round steaks, though I don't like the flavor of Round as much every bit I do chuck, so I tend to relieve Circular for beefiness stews.
• Finally, please don't use an bodily, good steak, similar ribeye, New York strip, sirloin, or (shudder) tenderloin in this recipe. This recipe is to braise a inexpensive steak, and will ruin a skilful i. Skillful steak cuts are besides lean to stand up upwardly to pressure cooking, and are best cooked to (at most) medium. (I dear a great grilled steak.)
• For the beer, I prefer a darker beer, to add together more flavour to the braise. Think amber ale, porter, or stout. That said, any beer will work, and if yous want to skip the beer, only replace it with chicken broth.

🛠 Equipment

A 6-quart pressure level cooker.

📏Scaling

This recipe can be scaled up or downwardly, just don't change the amount of cooking liquid. You lot demand 2 cups of liquid in the pot, no thing how many steaks you desire to cook. To scale the recipe down, halve all the ingredients except for the beer and chicken broth, and it will fit into a three-quart pressure cooker. Yous tin can double the recipe in a six-quart pressure cooker, but information technology'southward a tight fit, and I prefer to get out my viii-quart pressure cooker.

💡Tips and Tricks

• Why practice I brown the meat on only one side? Browning adds a lot of flavor to the recipe. Browning the meat itself adds flavour to the steaks, and the layer of caramelized brown $.25 left in the pot ("fond" in French) dissolve into the liquid, adding depth and trunk. That said, I merely brown the beefiness on one side, dissimilar traditional recipes; information technology takes too long to brown the meat on all sides - I do non have the patience. Browning i side gives me the all-time balance of flavour and speed.
• Can I skip the browning step? Well, yes, you can, but as I said above, yous're going to lose some of the season. I consider it an essential pace, merely if it's the deviation between making the recipe and not having time to make the recipe, get ahead and skip it.

Print

🔪Recipe

Description

Instant Pot Chuck Steak with Beer and Onions. Beer-braised steak and onions from the pressure cooker.

---

• ane teaspoon vegetable oil
• iii pounds beefiness chuck steaks, cut one-inch thick
• ane½ teaspoons fine sea salt
• ¾ teaspoon paprika (preferably smoked Castilian paprika)
• ¾ teaspoon fresh ground black pepper
• two medium onions, sliced thin
• 1 teaspoon dried thyme
• ½ teaspoon fine sea common salt
• one cup beer (preferably a brown ale, or substitute apple cider)
• one loving cup craven goop (preferably bootleg broth, or use store-bought depression sodium chicken broth, or water)

---

1. Dark-brown the chuck steaks on one side: Set an Instant Pot or other pressure level cooker to Saute mode adapted to high (medium-high heat in a stovetop PC.) Add the teaspoon of oil and estrus until shimmering. While the oil is heating, sprinkle the chuck steaks evenly with 1½ teaspoons fine sea common salt, ¾ teaspoon paprika, and ¾ teaspoon fresh ground blackness pepper. In one case the oil is heated, working in batches, brownish the chuck steaks on one side, about 3 minutes per batch. (My chuck steaks were big enough that I had to do them ii at a fourth dimension). Motility the browned steaks to a rimmed platter, and echo until all the chops are browned on one side. Pour off all only 1 tablespoon of the remaining fat in the pot.
2. Sauté the onions, simmer the beer: Add the onions to the pot and sprinkle with the dried thyme and ½ teaspoon of fine sea table salt. Sauté the onions, occasionally stirring and scraping the bottom of the pot with a apartment-edged wooden spoon, until the onions soften, well-nigh 5 minutes. Pour in the beer, bring to a simmer, and simmer for 1 minute to boil off some of the booze. While the beer is simmering, scrape the bottom of the pot one terminal time with a flat edged spoon to brand certain nothing is sticking. Pour in the chicken broth, and add the browned steaks and whatever beefiness juices in the platter.
3. Pressure cook for 30 minutes with a Natural Release: Lock the chapeau. Cook on high pressure level for 30 minutes in an Instant Pot or other electric PC, or for 24 minutes in a stovetop PC. (Use "Transmission" or "Pressure level Cook" mode in an Instant Pot.) Let the pressure level come down naturally, about xx more than minutes. (If you become impatient you lot can quick release the remaining pressure after 15 minutes of natural release.)
4. Transfer to a platter, defat the sauce, serve: Unlock the pressure cooker chapeau, tilting it away from you to avoid the hot steam. Gently scoop out the steaks and onions - they volition be autumn apart tender - and transfer to a serving platter. Pour the sauce into a fat separator and permit it settle, so cascade a little of the defatted sauce over the platter of steaks. Serve, passing the rest of the defatted sauce at the table. Savor!

• Prep Fourth dimension: 10 minutes
• Cook Fourth dimension: 65 minutes
• Category: Sunday Dinner
• Method: Pressure Cooker
• Cuisine: American

Keywords: Instant Pot Chuck Steak with Beer and Onions, Pressure Cooker Chuck Steak with Beer and Onions

☃️ Storage

This braise can be made a twenty-four hour period alee, refrigerated, and reheated - if anything, information technology tastes better this mode, thanks to a day of letting the flavors mingle. It as well lets the fat float to the top and solidify, so you tin can scrape it off with a spoon (and skip the defatting step).

To store for later, portion into 2-cup containers, add the sauce, and refrigerate for upward to 3 days, or freeze for up to six months. (This recipe freezes beautifully.)

Instant Pot Easy Braised Oxtail
Instant Pot BBQ Braised Short Ribs
Instant Pot Pork Shoulder Chops with Apples and Onions
My other Instant Pot and Force per unit area Cooker Recipes

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this postal service with your friends. Desire to contribute direct? Donate to my Tip Jar, or purchase something from Amazon.com through the links on this site. Thank you.

Reader Interactions

howellmaketter.blogspot.com

Source: https://www.dadcooksdinner.com/instant-pot-chuck-steak-with-beer-and-onions/

Share this post