Mastering Perfectly Cooked Gravy Beef Using a Pressure Cooker

For tender, flavorful gravy beef, a pressure cooker is the perfect tool. This time-saving appliance can turn even the toughest cuts of meat into fork-tender perfection in a fraction of the normal cooking time. But to unlock the best results, it’s key to understand exactly how long to cook gravy beef in a pressure cooker.

After much trial and error with my own pressure cooker I’ve honed the ideal process for cooking melt-in-your-mouth gravy beef every time. Follow these tips and you’ll be serving incredible gravy beef dishes before you know it.

Choosing the Right Gravy Beef

Not all cuts of beef work equally well for gravy beef in the pressure cooker. Here’s what to look for:

• Cut – Choose flavorful braising cuts like chuck, brisket, or round.
• Marbling – Moderate marbling provides moisture while leaner cuts get tough.
• Size – Opt for 2-3 inch chunks to allow sauce penetration.
• Uniformity – Similar sized pieces will cook evenly.

Seeking out properly marbled braising cuts cut into uniform chunks sets you up for pressure cooked perfection.

Proper Seasoning and Browning

Before pressure cooking, take steps to build deep flavor:

• Season – Generously season all sides with salt and pepper.
• Sear – Brown meat well on all sides in batches for caramelization.
• Sauté aromatics – Cook onions, garlic, and herbs to bloom flavors.
• Deglaze – Scrape up browned bits using wine or broth for extra flavor.

Thorough browning and sautéing is key for maximum gravy beef flavor

Configuring the Pressure Cooker

To ensure perfect results, set up your pressure cooker properly:

• Preheat if needed – Allow electric models to come to pressure.
• Use a trivet – Keep meat from scorching by placing on a rack.
• Add liquid – Use broth, wine or water to create steaming liquid.
• Secure lid – Lock lid in place according to manufacturer’s directions.
• Pressurize – Select high pressure setting and allow pot to pressurize.

Now relax while the pressure cooker does the hard work!

Determining Cook Times

The approximate cook time for gravy beef in a pressure cooker is:

• Smaller pieces: 20-30 minutes
• Larger chunks: 45-60 minutes

However, always use tenderness as your guide over cook times. Cook until a fork inserts easily or meat shreds apart easily. If still tough, continue cooking until tender.

Maintaining Moisture

A few tips for keeping gravy beef moist:

• Don’t peek – Resist opening lid before pressure fully releases.
• Use lower heat – Cook at lower pressure if concerned meat may dry out.
• Add liquid – Include braising liquids like wine, broth, beer.
• Reduce sauce – Simmer gravy after cooking to thicken.

Avoiding moisture loss is vital for luscious, fork-tender beef.

Developing Rich Flavor

Amp up gravy beef flavor with these tricks:

• Sear well – Brown meat properly before pressure cooking.
• Sauté aromatics – Cook onions, garlic, tomato to develop base flavors.
• Deglaze – Dissolve browned bits stuck to pot for added depth.
• Simmer sauce – Reduce braising liquid into a rich gravy after cooking.
• Season – Adjust salt, pepper and spices to taste after cooking.

Taking the time to build deep gravy beef flavor is worth the effort.

Serving Suggestions

Once your gravy beef is fall-apart tender, here are delicious ways to serve it:

• Piled high over creamy mashed potatoes.
• Ladled over buttered egg noodles or rice.
• Sandwiched between slices of crusty bread for French dip sandwiches.
• Spooned into roasted vegetables like carrots, parsnips and celery root.
• Topped with crispy fried onion strings for texture and crunch.

Incredibly tender, flavorful gravy beef is easily achievable using a pressure cooker. Follow these tips for seasoned, well-browned meat, proper pot configuration, adequate cook times, and flavor building techniques. Soon you’ll be crafting amazing gravy beef creations to impress any dinner guest. Now get cooking on your own signature gravy beef masterpiece!