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Fall-Apart Tender Pressure Cooker Beef with Potatoes

Fall-Apart Tender Pressure Cooker Beef with Potatoes

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Prep Time 15 minutes
Cook Time 15 minutes
Pressure Cook 1 hour 2 minutes
Total Time 1 hour 32 minutes
Servings: 4 people
Course: dinner
Cuisine: American, european
Ingredients Method Notes

Ingredients
  

  • 2 lb Chuck roast 2-inch chunks
  • 2 tbsp Flour + 1.5 tsp Salt + ¾ tsp Pepper + 1 tsp Paprika
  • 3-4 Medium Yukon Gold potatoes large 2-inch chunks
  • 2 Carrots thick rounds + 1 Onion (diced) + 2 Garlic cloves
  • 1 Bay leaf + 2 tsp Tomato paste + 1 tsp Soy sauce + ½ tsp Balsamic vinegar
  • ½ cup Beef broth or water

Method
 

Sear in a Skillet
  1. Toss beef chunks in the flour and spice mix. Heat oil in a large skillet over medium-high heat. Sear beef in batches until deeply browned on all sides. Transfer the browned beef directly into your clean pressure cooker.
Sauté Vegetables
  1. In the same skillet, sauté onions and carrots for 5 minutes. Add garlic and tomato paste for 1 minute. Pour a splash of the broth into the skillet and scrape up all the brown bits from the bottom. Transfer everything from the skillet into the pressure cooker.
First Cycle (Beef)
  1. Add the remaining broth, bay leaf, soy sauce, and balsamic vinegar to the pressure cooker.
  2. Cook: High Pressure for 55 minutes.
  3. Release: Natural Release for 15 minutes, then vent.
Second Cycle (Potatoes)
  1. Open the lid, add the large potato chunks, and submerge them slightly.
  2. Cook: High Pressure for 7 minutes.
  3. Release: Quick Release immediately.
Quick Tips
  1. Salt: 1.5 tsp is ideal since the soy sauce adds extra sodium.
  2. Potatoes: Stick to Yukon Gold; they are waxy enough not to turn into mush.
  3. Clean Pot: Using a skillet prevents the "Burn" error in the pressure cooker and makes cleanup easier if you prefer washing a pan over scrubbing the pot base.

Notes

Substitutions & Variations
  •  The Beef: If you don't have chuck roast, you can use stew meat or brisket, though chuck roast provides the best "fall-apart" texture.
  •  The Potatoes: If Yukon Gold is unavailable, use Red Potatoes. Avoid Russet potatoes, as they will likely crumble during the second pressure cycle.
  •  Liquid: You can substitute beef broth with red wine (like Cabernet) for half of the volume to get an even richer, French-style flavor.
  •  Vegetables: Feel free to add mushrooms or celery along with the onions and carrots for extra depth.

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