A cheaper version of “steak” bites using an economical cut of meat. The chunks of beef are tenderized by pressure cooking and then tossed in garlic, herbs and butter. So flavorful and delicious!
- 1 1/2 pounds chuck roast
- 1 cup beef broth
- 2 Tbsp butter
- 1 Tbsp minced garlic
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 to 1 tsp kosher salt
- Cut the chuck roast into small ¾ inch cubes. This is easier if the roast is partially frozen. Stick the roast in the freezer for 15-20 minutes before you’re ready to cook.
- Add the meat cubes into the Instant Pot. Pour the broth into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 17 minutes. When time is up let pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Drain the broth off and reserve.
- Turn Instant Pot to sauté setting. Add in the butter and let it melt. Stir in the garlic and sauté in the butter for about 30 seconds. Turn off Instant Pot. Toss in the thyme, rosemary, oregano and pepper and stir to coat the meat. Add in salt, start with ½ tsp kosher salt and taste test. Add more salt as needed.
- Serve and enjoy! Drizzle with some of the broth, if desired.
If you’d like you can pressure cook potatoes in a steamer basket at the same time you cook the meat. Place steamer basket with potatoes inside on top of the meat. I used medium sized yellow potatoes and they were soft and ready to be eaten like a baked potato.
I used my 6 quart Instant Pot Duo 60 7 in 1*. If you use an 8 quart pot use 1 ½ cups of broth.
- Category: Beef
- Method: Instant Pot