Italian Potted Beef Pressure Cooker
Indulge in the rich flavors of Italy with this comforting Italian Potted Beef, made effortlessly in a pressure cooker. This recipe transforms a hearty beef chuck roast into fork-tender perfection, simmered in a savory medley of red wine, beef broth, diced tomatoes, and aromatic herbs like oregano and thyme. The pressure cooker locks in bold, robust flavors while significantly reducing cooking time to just 45 minutes. Sautéed onions, carrots, celery, and garlic add depth to the sauce, which can be thickened for an exquisite finishing touch. Serve it with crusty bread, creamy mashed potatoes, or al dente pasta to soak up every drop of the flavorful sauce. Perfect for family dinners or special occasions, this Italian potted beef will become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2.5 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Trim any excess fat from the beef chuck roast and season it generously with salt and black pepper on all sides.
Set your pressure cooker to the 'Sauté' mode. Add the olive oil and allow it to heat up.
Sear the beef in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the beef from the pressure cooker and place it on a plate.
In the same pressure cooker, add the diced onion, carrot, and celery. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.
Add the beef broth, diced tomatoes (with their juices), dried oregano, dried thyme, bay leaves, salt, and black pepper. Stir to combine.
Return the seared beef to the pressure cooker, nestling it into the liquid and vegetables.
Seal the pressure cooker lid and set it to 'Pressure Cook' on high for 45 minutes.
Allow the pressure to naturally release for 10 minutes, then carefully do a quick release to remove any remaining pressure.
Open the lid and remove the beef. Let it rest for 5 minutes before shredding or slicing.
While the beef rests, switch the pressure cooker back to 'Sauté' mode and simmer the sauce for 5-10 minutes to thicken, if desired.
Serve the beef topped with the sauce and garnish with fresh parsley. Pair with crusty bread, mashed potatoes, or pasta for a complete meal.
Nutrition Facts
Calories |
3649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.4 g | 344% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 29.6 g | ||
| Protein | 216.2 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 5504 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
