Health & Fitness

Immediate Pot Braised Beef

Instant Pot Braised beef, cooked with fragrant spices, cooks in a pressure cooker in a fraction of the time. Perfect for everything from rice bowls and tacos to enchiladas and pictured here with a quick coleslaw.

Instant Pot Braised Beef

I almost licked my plate clean, it was so good! Seasoned with just the right amount of chipotle, cinnamon and cumin, this Instant Pot Braised Beef has a balanced and delicious taste. Using an instant pot cuts the time it takes to bring the roast fodder to a buttery, moist texture by more than a third. After braising, the tender meat is easily chopped up, making it ideal for a wide variety of dishes. For more Instant Pot recipes, try Instant Pot Garlicky Cuban Pork, Instant Pot Corned Beef and Cabbage, Instant Pot Chipotle Chicken Bowls.


This beef is family friendly, we all love it! Leftovers can be frozen for up to 4 days and refrigerated for up to 6 months.

What kind of beef is used for braising?

The best type of beef to braise is chuck roast, beef shank, or brisket. You want large pieces of meat that become more tender the longer they cook in the liquid. The other good thing about these cuts is that they’re cheaper and not too lean.

How do you braise in an instant pot?

Braising meat in the Instant Pot is very easy. Most of the cooking time is free so you have time to prepare the rest of the dinner while the meat cooks.

Sear the chuck roast in the instant pot on the SAUTE function and then place it on a plate. Clean onions and garlic and add spices. Turn off the heating, then add any remaining ingredients. Return the beef to the saucepan and set on high for 60 minutes. Let go of the instant pot naturally for ten minutes, then release the valve. Take the meat out of the pot and then strain the cooking liquid over a bowl. Discard the solids and pour the strained liquid back into the saucepan. Set the instant pot to SAUTE and let the liquid boil for about ten minutes until it halves.

How to serve braised beef

This Instant Pot Braised Beef goes perfectly with tacos or rice and vegetable bowls. You can also make an enchilada casserole, roll the meat in corn tortillas, and then bake it with enchilada sauce.

Do you need a different serving idea? Top baked sweet potatoes with this beef, steamed broccoli, and grated cheese for a twist on the loaded baked potato. Don’t forget to drizzle some of the sauce on!

Braised beef with rice

More Instant Pot Recipes You’ll Love:

Instant Pot Braised Spiced Beef

255 Cals 36 protein 5.5 carbohydrates 10 Fats

Preparation time: 10 min

Cooking time: 1 hours 30th min

Total time: 1 hours 40 min

Instant Pot Braised beef flavored with fragrant spices cooks in a pressure cooker in a fraction of the time. Perfect for everything from rice bowls and tacos to enchiladas.

1 3 pounds Chuck roast, cut into 4 pieces1 1/2 teaspoon kosher salt1 teaspoon freshly ground pepperOlive oil cooking spray1 Cup finely chopped onion5 Garlic cloves, finely chopped2 teaspoon dried oregano1 teaspoon ground cumin2 Bay leaves1 14- ounce can diced tomatoes, drained (discard liquid or save for other use)3 Canned Chipotle Peppers in Adobo, finely chopped plus 1 tablespoon of Adobo sauce1 Cup beef broth1 Cinnamon stick

Season the beef pieces with salt and pepper.

Set the Instant Pot Multi Cooker to the SAUTÉ function (normal heat). Spray the inner pot with cooking spray.

Add beef in two batches and brown – about 3 minutes per side. Place on a plate and set aside.

Put onions and garlic in the pot; Cook for 2 minutes while stirring. Stir in oregano, cumin and bay leaves; Let cook for another minute.

Turn off the heat and add the remaining ingredients.

Return the beef and any accumulated juices to the pot.

Close the lid and set the pressure relief valve to SEAL. Cook under pressure for 60 minutes (on HIGH).

Release the pressure naturally (let the pot sit without interference) for 10 minutes, then turn the pressure relief valve to the VENTING position to release any remaining steam.

Open the lid and put the meat in a large shallow bowl. Put aside.

Remove as much fat as possible from the surface of the cooking liquid, then pour it over a bowl. Press on the solids to extract any juices.

Return the strained liquid to the pot. (Discard the solids.)

Set the stove to SAUTÉ and let the liquid boil for about 10 minutes until it is halved (about 1 1/2 cups).

As the liquid decreases, use two forks to pull the meat into pieces. Adjust the salt to taste.

Serve moistened with sauce.

Store meat and sauce separately in airtight container. Store in the refrigerator for up to 3 days (2 days for the sauce) or freeze both for 3 months.

Portion: 3Ounces of beef (about 3/4 cup) plus 3 1/2 tablespoons of juices, Calories: 255kcal, Carbohydrates: 5.5G, Protein: 36G, Fat: 10G, Saturated fatty acids: 3G, Cholesterol: 126mg, Sodium: 477mg, Fiber: 1G, Sugar: 2G

Blue Smart Points: 5

Green Smart Points: 5

Purple Smart Points: 5

Keywords: Instant Pot Beef, Instant Pot Stew, Instant Pot Recipes

Posted February 9, 2021 by Gina

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