Melt-in-Your-Mouth Pressure Cooker Beef with Onions
A no-fuss, budget-friendly recipe where the meat braises entirely in its own juices, surrounded by sweet caramelized onions. No water needed — just layer, lock, and cook for a deeply flavorful result every time.
🛒 Ingredients
5 servings
- 2.2 lbs (1 kg) braising beef (chuck roast, round, or pork shoulder)
- 8 large yellow onions, sliced into rings
- 3 to 4 beef bouillon cubes
- Freshly ground black pepper, to taste
- 1 bay leaf (optional)
- 3 medium potatoes, sliced into rounds (optional)
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Directions
- 1
Peel and slice all onions into even rings. Cover the bottom of the pressure cooker with half the onion rings.
- 2
Crumble one bouillon cube over the onions, place the meat on top, crumble another bouillon cube over the meat, then cover everything with the remaining onions. Season with black pepper and add the bay leaf if using.
- 3
Seal the pressure cooker without adding any water — the onions release plenty of moisture on their own. Bring to pressure over medium-high heat, then reduce to low and cook for 25 minutes.
- 4
Allow the pressure to release naturally before opening the lid. If adding potatoes, place them in now, reseal, and cook for an additional 10 minutes.
- 5
Shred the meat directly in the pot and serve with crusty bread, rice, or mashed potatoes.
💡 Chef's Tip
The onions act as both the cooking liquid and the sauce — don't skip them or reduce the quantity. Leftovers reheat beautifully and taste even better the next day.
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