Pressure Cooker Braised Beef

Name: Pressure Cooker Braised Beef
Prep time: 70 min
Total time: 70 min
Yield: 8 servings
Cuisine: Française
Ingredients: 2¼ lbs (1 kg) braising beef (chuck, shoulder, or silverside), cut into pieces; 1 large onion, sliced; 2 ripe tomatoes, diced; 3 garlic cloves, minced; 3 cups (750 ml) hot water; Fresh basil leaves to taste; ½ red bell pepper, sliced; 1 tsp sweet paprika; Freshly ground black pepper and salt to taste; 2 tbsp cooking oil; 2 tsp cornstarch (optional, to thicken)

By Marie Lefebvre · Updated October 21, 2026

A hearty, melt-in-your-mouth braised beef that comes together effortlessly in the pressure cooker. Affordable cuts turn incredibly tender in just 30 minutes, bathed in a rich herb-scented tomato sauce. This is pure weeknight comfort food at its best.

Prep⏱️ 70 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

2¼ lbs (1 kg) braising beef (chuck, shoulder, or silverside), cut into pieces
1 large onion, sliced
2 ripe tomatoes, diced
3 garlic cloves, minced
3 cups (750 ml) hot water
Fresh basil leaves to taste
½ red bell pepper, sliced
1 tsp sweet paprika
Freshly ground black pepper and salt to taste
2 tbsp cooking oil
2 tsp cornstarch (optional, to thicken)

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Heat the oil in the pressure cooker over high heat. Add garlic and onion, sauté for 3 minutes until softened and golden.
2
Add the beef pieces and brown on all sides for about 5 minutes until fully colored.
3
Add salt, bell pepper, diced tomatoes, basil, paprika, and hot water. Seal the pressure cooker and cook for 30 minutes from the moment pressure builds.
4
Release pressure carefully and check sauce consistency. If too thin, ladle some sauce into a cup, dissolve 2 tsp cornstarch in it, pour back into the pot, and simmer uncovered for 5 minutes.

💡 Chef's Tip

For extra depth of flavor, marinate the beef with garlic, paprika, and pepper for 30 minutes before cooking. Serve over steamed white rice or creamy mashed potatoes to soak up every drop of that rich sauce.