Tender Pressure Cooker Beef Flank with Onions and Potatoes
This pressure cooker beef flank delivers melt-in-your-mouth results in just 40 minutes — no water needed. Onions and potatoes release their own natural juices, creating a rich, effortless gravy. A hearty, crowd-pleasing dinner that's surprisingly hands-off.
🛒 Ingredients
4 servings
- 1.3 kg (about 3 lbs) beef flank steak
- 3 garlic cloves, finely minced
- 3 large onions
- 2 medium potatoes
- 4 tablespoons olive oil
- Fine salt, to taste
- Ground black pepper, to taste
- Red chili flakes, to taste
- Fresh chives, to taste
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Directions
- 1
Rub the beef flank generously with fine salt on all sides and let it rest for 10 minutes at room temperature.
- 2
Peel and slice the onions and potatoes into thick rounds, about 1 cm each.
- 3
Heat a drizzle of olive oil in the pressure cooker over medium heat. Place the beef fat-side down and sear for 2–3 minutes until golden.
- 4
Layer the onion and potato rounds over the meat, covering it completely.
- 5
Sprinkle with minced garlic, black pepper, chili flakes, and the remaining olive oil. Season with a pinch of salt.
- 6
Seal the pressure cooker and cook over medium heat for 40 minutes. No water is needed — the vegetables release their own natural juices.
- 7
Turn off the heat and allow the pressure to release naturally before opening the lid.
- 8
Scatter fresh chives over the top.
- 9
Transfer the beef to a serving dish, spoon over the cooking juices, and serve immediately.
💡 Chef's Tip
For extra tenderness, take the beef out of the fridge 30 minutes before cooking. Placing the fat side down at the start helps the meat baste itself — resist adding water and trust the process.
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