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cooking under pressure: frozen beef & taters

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is a quick dinner that you can have on the table in about 90 minutes, and you are starting it with a frozen hunk of beef. I have three dedicated pressure cookers, but last month Instant Pot sent me one of their new machines to test out and I fell in love. This is just something I threw together to test the pressure feature of the pot, and it turned out better than planned. As a matter of fact, it was our dinner a few evenings ago. So, you ready… Let’s get into the kitchen.

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yield 4 serving(s)
prep time 5 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot

Ingredients For cooking under pressure: frozen beef & taters

  • PLAN/PURCHASE
  • 1 lb
    frozen roast, chuck, round, just about anything you have on hand
  • 8 - 10 sm
    small golden or red potatoes, cut in half
  • 1 c
    beef stock, not broth
  • 1 Tbsp
    tamari sauce or liquid aminos
  • 1 Tbsp
    smooth brown mustard, i prefer grey poupon
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • OPTIONAL ITEMS
  • additional spices to taste
  • more fresh veggies
  • crusty fresh bread
  • small side salad

How To Make cooking under pressure: frozen beef & taters

  • 1
    PREP/PREPARE
  • 2
    I do not have a lot of photos for this recipe, because I really had not planned to post it. However, after I served it to my lockdown house guests and they cleaned their plates, I thought I would throw it out here. The thing I like is that is everything gets tossed into a single pot, you set it and forget it, then 80 minutes later… dinner is served.
  • 3
    You will need a dedicated pressure cooked or Instant Pot to make this awesome recipe.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add the frozen roast and taters to the bowl of your pressure cooker, then whisk together the stock, tamari sauce and mustard, season to taste, and pour over the roast and veggies.
  • 6
    Set the pressure cooker to high, and cook for 60 minutes, then let it do a natural release for about 20 minutes.
  • 7
    After 20 minutes, I released any additional steam, and this is how I plated it. I removed the roast and shredded it using 2 forks. Then, I removed all but 2 of the potato halves and mashed them into the gravy, to make it thicker. Finally, I took the remaining taters and mashed them with a bit of the gravy.
  • 8
    PLATE/PRESENT
  • So Yummy
    9
    I served the mashed taters with the beef on top, and gravy on the side. Enjoy.
  • Stud Muffin
    10
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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