95 min
Instant Pot Pot Roast with Carrots and Potatoes
Chuck roast becomes fork-tender in a savory gravy, then carrots and potatoes cook in a short second cycle so they stay intact.
Photo: Anagoria / Wikimedia Commons · CC BY-SA 4.0
Instant Pot Family Dinners
Instant Pot Greek Beef Stifado with Pearl Onions
Beef chuck, sweet pearl onions, red wine, tomato and warm cinnamon become a glossy Greek-style braise with a deliberate thin-liquid layer and a calm natural release.
Directions
Season the beef
Pat beef dry and toss with 1 1/2 teaspoons salt and black pepper. Keep chilled until the pot is hot, and wash hands and surfaces after contact with raw meat.
Brown the pearl onions
Select Sauté on High on a 6-quart electric pressure cooker. Heat 1 tablespoon oil and cook pearl onions for 5 minutes, turning until spotted brown. Transfer them to a bowl; they finish later without dissolving.
Brown the beef in batches
Add remaining oil and brown beef in three uncrowded batches, about 4 minutes per batch. Transfer each batch to a plate. Browning builds flavor; the centers remain raw.
Build and fully deglaze
Reduce Sauté to Normal. Cook chopped onion 4 minutes, then stir in garlic and tomato paste for 45 seconds. Pour in wine and scrape until the base is completely smooth; simmer 3 minutes. Add broth, 1 tablespoon vinegar, oregano, cinnamon and bay leaves.
Layer for pressure
Return beef and its juices and stir once. Pour crushed tomatoes over the top and do not stir them into the bottom. Lock the lid only after confirming the contents sit below the maximum-fill line.
Pressure-cook and release
Cook on High Pressure for 35 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 15 minutes, then vent the remainder in short controlled pulses. Open only after the float valve drops.
Finish the onions and sauce
Remove cinnamon and bay leaves. Stir in browned pearl onions and select Sauté Low for 8 to 10 minutes, until onions are tender and the sauce coats a spoon. Add honey, remaining vinegar and remaining 1/2 teaspoon salt to taste.
Verify and serve
Check several beef pieces for at least 145°F followed by a 3-minute rest; for a tender braise they should also yield easily to a fork, commonly near 195 to 205°F. If tough, simmer covered on Sauté Low with a splash of broth. Finish with parsley and offer crushed red pepper at the table.
Why this works
Why it worksWine and broth form a full two cups of thin liquid against the heating plate while crushed tomato stays safely on top.
Why it worksBrowning and pressure tenderize chuck, while pearl onions added after pressure keep their identity and gentle sweetness.
Why it worksVinegar added in two stages balances the beefy sauce without making the pressure liquid harsh.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe wine-and-broth base, layered tomato, 35-minute cycle and 15-minute natural release are calibrated for this capacity.See current options →
Compare on AmazonInstant-read thermometerConfirm beef clears 145°F with its three-minute rest, then use fork texture to judge the additional collagen breakdown needed for a braise.See current options →
Compare on AmazonSilicone-tipped kitchen tongsTurn pearl onions and beef batches cleanly without scratching the inner pot or crowding the browning surface.See current options →
Swaps & notes
Easy swaps
- Replace wine with 1 cup additional beef broth plus 2 teaspoons extra red wine vinegar added after pressure.
- Use 1-inch wedges from two medium red onions if pearl onions are unavailable; add them after pressure and simmer until tender.
- Serve over mashed potatoes instead of orzo, keeping starches outside the cooker so the pressure liquid stays thin.
Cook notes
- Total time includes batch browning, wine reduction, about 15 minutes to pressurize, the 35-minute cycle, a 15-minute natural release and final simmer.
- Written for a 6-quart electric pressure cooker. Follow the exact model manual for minimum liquid, maximum fill and venting, and never force the lid.
- Tomato stays on top during pressure cooking. Stirring it down can place thick sauce against the heating plate and trigger a burn warning.
- The braise is mild and aromatic. Put crushed red pepper on the table rather than in the shared pot.
Storage
Cool in shallow containers within 2 hours. Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight in the refrigerator and reheat the stew to 165°F on the stovetop, loosening with broth as needed. Store orzo separately so it does not absorb the sauce.
Questions
Why is my beef safe but still tough?
Safety and tenderness are separate. Beef is safe at 145°F with a three-minute rest, but chuck needs more collagen breakdown. Simmer gently or repressurize for 5 minutes if pieces do not yield to a fork.
Can I use fresh pearl onions?
Yes. Blanch them for 1 minute, slip off the skins, brown as directed and simmer after pressure until a knife slides through the center.
Does the wine cook away completely?
No method guarantees zero alcohol. The open simmer and later cooking reduce it, but use the broth-and-vinegar swap when avoiding alcohol is important.
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Instant Pot Greek Beef Stifado with Pearl Onions
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1. Season the beefPat beef dry and toss with 1 1/2 teaspoons salt and black pepper. Keep chilled until the pot is hot, and wash hands and surfaces after contact with raw meat.
2. Brown the pearl onionsSelect Sauté on High on a 6-quart electric pressure cooker. Heat 1 tablespoon oil and cook pearl onions for 5 minutes, turning until spotted brown. Transfer them to a bowl; they finish later without dissolving.
3. Brown the beef in batchesAdd remaining oil and brown beef in three uncrowded batches, about 4 minutes per batch. Transfer each batch to a plate. Browning builds flavor; the centers remain raw.
4. Build and fully deglazeReduce Sauté to Normal. Cook chopped onion 4 minutes, then stir in garlic and tomato paste for 45 seconds. Pour in wine and scrape until the base is completely smooth; simmer 3 minutes. Add broth, 1 tablespoon vinegar, oregano, cinnamon and bay leaves.
5. Layer for pressureReturn beef and its juices and stir once. Pour crushed tomatoes over the top and do not stir them into the bottom. Lock the lid only after confirming the contents sit below the maximum-fill line.
6. Pressure-cook and releaseCook on High Pressure for 35 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 15 minutes, then vent the remainder in short controlled pulses. Open only after the float valve drops.
7. Finish the onions and sauceRemove cinnamon and bay leaves. Stir in browned pearl onions and select Sauté Low for 8 to 10 minutes, until onions are tender and the sauce coats a spoon. Add honey, remaining vinegar and remaining 1/2 teaspoon salt to taste.
8. Verify and serveCheck several beef pieces for at least 145°F followed by a 3-minute rest; for a tender braise they should also yield easily to a fork, commonly near 195 to 205°F. If tough, simmer covered on Sauté Low with a splash of broth. Finish with parsley and offer crushed red pepper at the table.