Pressure Cooker Picanha with Melted Onions

Name: Pressure Cooker Picanha with Melted Onions
Prep time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: Brésilienne
Ingredients: 1 picanha roast (approx. 2.5 lb / 1.2 kg); 4 medium yellow onions, sliced into rings; 2 beef bouillon cubes; Salt and freshly ground black pepper; 1 tbsp vegetable oil (optional, for searing)

By Marie Lefebvre · Updated October 25, 2026

Tender Brazilian picanha layered between sweet, melt-in-your-mouth onions and rich bouillon. The pressure cooker turns this premium cut into a deeply flavourful, fall-apart meal in under an hour — a true weeknight hero.

Prep⏱️ 45 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1 picanha roast (approx. 2.5 lb / 1.2 kg)
4 medium yellow onions, sliced into rings
2 beef bouillon cubes
Salt and freshly ground black pepper
1 tbsp vegetable oil (optional, for searing)

🛍️ Recommended tools

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

Amazon affiliate links

Directions

1
Peel and slice the onions into thick rings.
2
Layer half the onion rings on the bottom of the pressure cooker.
3
Place the picanha on top, fat cap facing up, and season well with salt and pepper.
4
Cover the meat with the remaining onion rings and crumble the bouillon cubes on top.
5
Lock the lid, bring to high pressure over medium-high heat, then reduce and cook for 30 minutes.
6
Release pressure naturally, open and check doneness with a knife.
7
Flip the picanha fat-side down and brown uncovered over medium heat for 15 minutes until golden and crispy.
8
Rest for 5 minutes, then slice and serve with the onion pan juices.

💡 Chef's Tip

Add a splash of water (about 1/3 cup) before sealing if your cooker needs minimum liquid. Picanha is best served medium — adjust the pressure time by a few minutes to your liking.