Savory and tender Instant Pot Cubed Beef is the perfect dinner for a lazy night in because it only takes an hour to cook and tastes great. There are juicy chunks of beef and gravy that are perfect for serving over fluffy mashed potatoes.
Cooking beef cubes in a pressure cooker is a quick and easy way to make deliciously tender meat for stews curries pot roasts, and other dishes. With the intense heat and pressure environment inside a pressure cooker, tough cuts of beef transform into fall-apart tender morsels in a fraction of the time it would take with traditional cooking methods.
If you’re new to pressure cooking, you may be wondering exactly how long to cook beef cubes in a pressure cooker. The timing can vary based on a few factors, so read on for a complete guide to perfectly cooked beef cubes every time!
Benefits of Cooking Beef Cubes in a Pressure Cooker
There are several advantages to using a pressure cooker for cubed beef
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Saves time – Pressure cooking beef significantly reduces cooking time. Beef cubes that would need to braise or simmer for hours on the stovetop or in the oven can be ready in less than an hour with pressure cooking. This makes it an ideal method for weeknight meals.
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Intensifies flavor – The closed environment concentrates flavors and aromas. Cooking meat in liquid under pressure infuses the beef with seasoned broth or sauce for robust flavor in every bite.
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Tenderizes tough cuts – Pressure forces liquid into the meat, essentially braising it in a fraction of the time This tenderizes typically tough cuts like chuck roast into fall-apart tender morsels
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Retains juices – Quick cook times mean less time for moisture to evaporate. Beef cubes come out incredibly juicy and succulent after pressure cooking.
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Easy one-pot meals – Make an entire dish start to finish conveniently in the pressure cooker, with meat, veggies, and sauce all cooking together. Minimal cleanup too!
Factors That Affect Cook Time for Beef Cubes
Several key factors impact how long to cook cubed beef in a pressure cooker:
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Size of beef cubes – Smaller 1-inch cubes will cook faster than larger 2 to 3-inch chunks. Cut uniform sized cubes for even cooking.
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Quantity of beef – Cooking a larger quantity of beef cubes will increase pressurize time and require longer cook time. Don’t overfill the pressure cooker.
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Type of cut – Tougher cuts like chuck roast require longer under pressure than tenderloin or sirloin. Fattier cuts also take a bit longer.
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Amount of liquid – More liquid lengthens the pre-pressure time it takes for the pot to come up to pressure. Use the minimum amount as needed for your recipe.
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Bone-in or boneless – Meat with bones cooks slower, as the bones somewhat shield the meat. Boneless cubes cook slightly faster.
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Pressure cooker model – Older models may require longer cook times than new electric versions. Get to know your appliance.
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Altitude – At higher altitudes above sea level, pressure cookers require added cooking time.
Now that we’ve covered the factors that can determine cook time, let’s go over exactly how long to cook cubed beef based on cut, size, and quantity.
Cook Times for Beef Cubes
For 1-inch beef cubes from chuck roast or other stew meat, cook:
- 1 to 1 1/2 pounds bone-in beef cubes for 25-35 minutes
- 1 to 1 1/2 pounds boneless beef cubes for 20-25 minutes
- 1 1/2 to 2 pounds bone-in or boneless cubes for 30-35 minutes
For 2-inch beef cubes from chuck roast or other stew meat, cook:
- 1 to 1 1/2 pounds bone-in beef cubes for 35-40 minutes
- 1 to 1 1/2 pounds boneless beef cubes for 25-30 minutes
- 1 1/2 to 2 pounds bone-in or boneless cubes for 35-40 minutes
The times above are general guidelines for achieving perfectly tender beef after the pressure cooking time. Always check for doneness and adjust cook time if needed. You want the beef to be fall-apart tender but not dried out or mushy.
Step-by-Step Guide to Cooking Beef Cubes
Follow these simple steps for foolproof tender beef cubes every time:
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Cut the beef – Trim any excess fat from your chuck roast or stew meat. Cut into 1 to 2-inch cubes for even cooking. Pat the cubes dry for better browning.
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Season the beef – Generously season the cubes all over with salt and pepper or your favorite spice blend. This adds lots of flavor.
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Brown the beef – For the best flavor, it’s important to brown the cubes first. Select the Saute or Browning function on your pressure cooker and add oil. Working in batches, brown the cubes on all sides.
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Sauté aromatics – Next, saute the aromatics like onion, garlic, herbs, etc. to build a flavor base.
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Deglaze with liquid – Pour in broth, wine, or water and use a wooden spoon to lift any browned bits from the pot bottom.
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Add beef and remaining ingredients – Return the browned beef cubes and any other ingredients to the pot. Don’t overfill past the max fill line.
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Pressure cook – Lock the lid and set to High pressure for the recommended time based on cut, size, and quantity. Allow for natural release, if able based on recipe.
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Check doneness – Carefully open the pot. The beef should be very tender when pierced with a fork. If not, pressure cook for 5-10 more minutes.
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Let rest before serving – Gently stir in any aromatics or sauce ingredients after opening the pot. Let rest for 5-10 minutes to allow flavors to meld before serving.
And that’s it – perfectly cooked cubed beef ready to become the star of your next stew, curry, soup, or casserole! The intense pressure environment cuts cook time substantially without sacrificing any richness of flavor or tender texture.
Tips for the Best Results
- Cut beef cubes about 1 to 2-inches in size for even cooking.
- Generously season the cubes with salt, pepper, herbs, and spices.
- Make sure to brown the cubes prior to pressure cooking for enhanced flavor.
- Avoid overcrowding the pressure cooker – cook cubes in batches for proper browning.
- Use the minimum amount of liquid needed, as extra liquid increases pressurize time.
- Allow the pressure to naturally release before opening the pot, if directed in the recipe.
- Check doneness and adjust cook time up or down as needed after first trial run.
- Let the cooked beef rest for 5-10 minutes in the cooking juices before serving for best texture.
With the simple guide above and a little trial and error, you’ll be able to perfectly calibrate the ideal cook times for your pressure cooker. Soon you’ll be turning out amazingly tender pressure cooked beef recipes on the regular. Cubed beef made in the pressure cooker is fast, flavorful, and meltingly tender.
FAQs About Cooking Beef Cubes in a Pressure Cooker
What cut of beef works best for cubes?
Chuck roast and stew meat are ideal cuts for pressure cooking into tender cubes. Other good options include sirloin, round, and brisket. Avoid expensive tender cuts like filet.
Can I double the recipe?
It’s not recommended to max out the capacity of the pressure cooker. Instead, cook batches to avoid impacting cook times.
Is it necessary to brown the cubes first?
Browning builds tremendous flavor. Skipping this step results in blander beef. Take the time to brown properly in batches.
Should the pressure release naturally or quick release?
Recipes will specify based on factors like size of cubes and cooking liquid. Quick releasing may cause cubes to overcook.
What if my beef cubes turn out under or overcooked?
If cubes are underdone, seal and pressure cook for a few more minutes. For overcooked meat, reduce cook time in the next batch.
The pressure cooker makes preparing incredibly tender and flavorful cubed beef fast, easy, and convenient on busy weeknights. In less time than it takes to order takeout, you can have a nourishing home-cooked beef meal ready to enjoy. Give cubed beef a try in your pressure cooker and enjoy how it transforms even the toughest cuts into fork-tender bites the whole family will request again and again.
Can I Freeze Instant Pot Beef Tips?
Yes, these tender beef tips freeze very well. Just make sure they’re completely cool before putting them in a freezer-safe bag or container. Keep the beef frozen for up to 2 months, and thaw it in the fridge overnight before reheating.
How to Make Instant Pot Steak Bites
This easy beef recipe can have dinner on the table in less than an hour! The Instant Pot makes the meat so juicy and tender that you’d think it was slow cooked for hours. Here’s how to make these easy cubed beef in the pressure cooker:
Brown: Give the beef cubes a generous sprinkle with salt and pepper, and toss to coat. Set your Instant Pot to sauté and brown the beef in a little olive oil. Remove the meat from the pot and set it aside for now.
Saute: If you need more olive oil, add it and cook the onions and garlic for one or two minutes until they soften.
Pour in the beef broth to deglaze the pot, and use a wooden spoon or spatula to scrape up all the tasty browned bits from the bottom. Next, add in the beef and herbs.
Cook: Seal the lid and set the Instant Pot to pressure cook on high. Once the time is up, you’ll need to let the pressure drop naturally for five more minutes before releasing the rest by hand.
To make the gravy, take the beef cubes and place them on a serving plate. Then, remove the sage and thyme sprigs. Set the Instant Pot back to sauté and add the remaining juices. Then, whisk in the cornstarch slurry, Dijon mustard, and soy sauce. Simmer the gravy to thicken.
Finish and serve: Add the butter and stir it into the gravy until it melts completely. The sauce should be smooth and shiny. Then, pour it over top of the beef, sprinkle over a garnish of chopped parsley and serve!.
- Don’t put too much in the Instant Pot; the best way to brown beef is to work in batches. If you put too many things in the pot, the beef might steam instead of sear.
- Plan the Cooking Time: Remember that your Instant Pot may need extra time to come to pressure on top of the cooking time and pressure release time. This Instant Pot recipe takes about 50 minutes all together, so plan ahead!
- If you don’t have an Instant Pot, don’t worry! You can still make my easy Slow Cooker Beef Tips!
There are many ways you can change things up with your Instant Pot cubed beef. Here are some ideas:
- Soy Alternatives: In this recipe, Worcestershire sauce works well in place of soy sauce. Tamari can also be used as a gluten-free option.
- There are two tablespoons of dried thyme and sage that can be used instead of fresh herbs. An Italian seasoning blend will also work!.
- Switch out a half cup of the beef broth for the same amount of dry red wine to make the flavor stronger.
- If you want the dish to taste more like a stew, add diced carrots and celery. This will also give the beef and sauce more flavor. For extra comfort, you can also add steamed broccoli or potatoes after you make the gravy.
- Add Mushrooms: Any kind of mushrooms will do! You can also go all out and make a gravy out of cream of mushroom soup.
These soft beef cubes are our favorite. They go great with homemade Parker House Dinner Rolls or over a bed of fluffy mashed potatoes. You can soak up all that tasty gravy with either of them. It’s a comfort food that always hits the spot.
Here are some more easy side dishes to serve with beef:
