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Instant Pot Cubed Beef


  • Prep Time:     10 minutes

  • Cook Time:     50 minutes

  • Total Time:     1 hour

  • Yield:     4 servings

  • Category:     Dinner

  • Method:     Instant Pot

  • Cuisine:     American

Description

Savory and tender Instant Pot Cubed Beef is the ultimate lazy dinner: little effort, huge flavor! Juicy chunks of beef and gravy is a straightforward recipe to make in the pressure cooker, perfect for serving over fluffy mashed potatoes.

Ingredients

  • 2 pounds beef sirloin roast, cut into 2-inch cubes
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 medium white onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 cup beef broth
  • 4–5 fresh sage leaves
  • 4–5 fresh thyme sprigs
  • 2 tablespoons cornstarch
  • 2 tablespoons warm water
  • 2 teaspoons dijon mustard
  • 2 teaspoons soy sauce
  • 2 tablespoons unsalted butter
  • chopped parsley

Instructions

  1. In a large bowl, toss the meat cubes in salt and pepper.
  2. Turn your Instant Pot on to saute mode. Add in the olive oil and warmth until it’s shimmering. When the olive oil is prepared, add half of the meat cubes and brown on all sides, about 2-3 minutes. Remove and set aside. Repeat with remaining beef.
  3. Add more olive oil to the Instant Pot if it has gone dry. Add onions and garlic, and stir sometimes until barely softened, about 1-2 minutes.
  4. Pour in the meat broth and scrape the bottom of the Instant Pot to release any browned bits. Add in the meat cubes, sage, and thyme. Close the lid and pressure cook on high pressure for 25 minutes. Once the time is up, allow to naturally release for one more 5 minutes. After the 5-minute natural release, open the valve to quickly release any additional pressure.
  5. Discard the sage and thyme, set aside the meat on a plate, and retain the liquid in the Instant Pot to make the gravy.
  6. Turn the Instant Pot to saute mode. Whisk together the cornstarch and warm water to create a slurry and add it in, together with the dijon mustard and soy sauce.
  7. Bring to a simmer and whisk often until the gravy thickens, about 2-3 minutes.
  8. Whisk in the butter until melted and the gravy is smooth and shimmering. Pour over the cubed beef, garnish with chopped parsley, and serve instantly.

Notes

Overcrowding in the Instant Pot during browning may cause the meat cubes to steam rather than brown.

Tamari can be used rather than soy sauce for a gluten-free option.

2-3 teaspoons each of dried sage and thyme can be substituted for fresh.

This dish can be stored in the fridge in an airtight container for up to 3-5 days.