Instant Pot Chuck Mock Tender Steak Recipes

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EASY INSTANT POT STEAK AND POTATOES



Easy Instant pot Steak and Potatoes image

Try this yummy Instant pot steak recipe for dinner tonight. This Pressure cooker steak recipe is incredibly simple and so delicious. The steak is packed with flavor and so tender. The foil pack potatoes and onions make the best side dish. Your entire family will love this recipe!

Provided by Eating on a Dime

Categories     Main Course

Time 25m

Number Of Ingredients 11

2 lbs Round steaks (or any cheap steak)
1/4 cup red wine vinegar (any vinegar would probably do)
2 tablespoons A-1 Sauce
1 onion sliced
1 tablespoon steak seasoning
1 cup beef stock
4 small red potatoes
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter

Steps:

  • Place the sliced onions in the bottom of the pressure cooker.
  • Top with the steaks.
  • In a small bowl wisk together the vinegar and A-1. Pour over steaks.
  • Season with steak seasoning.
  • Pour in the beef stock.
  • Dice up your red potatoes and place on a 12x12 sheet of foil.
  • Season with the minced garlic, salt, and pepper. top with butter.
  • Fold up the sides of the foil to make a foil pack.
  • Place on top of the steaks.
  • Add the lid and make sure the valve is set to sealing.
  • Press the manual button and set pressure for 20 minutes.
  • Once finished do a quick release to release the steam.
  • Remove the foil pack potatoes and toss to coat the potatoes in the butter and seasonings.
  • Serve with your favorite green side dish and top with the delicious onions (our favorite part)

Nutrition Facts : ServingSize 8 g, Calories 275 kcal, Carbohydrate 19 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 522 mg, Fiber 2 g, Sugar 2 g

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST



Pressure-Cooker Melt-in-Your-Mouth Chuck Roast image

My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.

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