Recipe details are AI-generated from the video and may contain errors — for reference only.
Season 1360 g of beef chuck on all sides with 15 g of coarse salt, and set aside for 1 hour to come closer to room temperature.
Watch out
Season the meat generously on all sides because it is a thick cut and needs enough salt to penetrate the center.
Make a spice mixture by stirring together 4.5 g of onion powder, 3 g of garlic powder, and 3 g of ground black pepper in a small bowl.
Peel and cut 300 g of large onion into large chunks, slice 240 g of celery and 400 g of carrots into thick long sticks, and smash and peel 18 g of garlic cloves.
Watch out
Keep fingers curled inward when using a chef's knife to chop large vegetables to avoid accidental cuts.
After 1 hour, use paper towels to pat the salted beef chuck dry on all sides, then rub it thoroughly with the prepared spice mixture.
Watch out
Pat the meat thoroughly dry with paper towels
otherwise, surface moisture will prevent proper browning and create steam
Add 22.5 ml of vegetable oil to a 6-quart instant pot, select the sauté setting on high heat, and when the oil is hot and shimmering, add the seasoned beef and cook until well browned on all sides, about 4 minutes per side, until a deep brown crust forms.
local_fire_departmentHigh heat, about 4 minutes per sideWatch out
Do not move the beef prematurely while searing
let it form a natural crust so it releases easily from the pot
Transfer the browned beef to a plate, and add a little more oil to the pot if it looks dry.
Slide the chopped onion, celery, carrots, and smashed garlic into the pot, and cook, stirring occasionally, until they start to sweat and lightly brown in spots, then transfer the veggies to a plate.
local_fire_departmentSaute setting, high heatWatch out
Stir the vegetables frequently while sauteing to prevent them from burning on the hot spots of the pot.
Add 720 ml of beef broth, 5 g of bouillon mix, and 45 ml of apple cider vinegar into the pot, and use a wooden spoon to scrape the browned bits from the bottom of the pot until the bottom is smooth and clean.
Watch out
Scrape all browned bits thoroughly from the bottom
otherwise, the pressure cooker may trigger a burn notice
Turn off the sauté function, place the browned beef back into the pot, scatter the cooked vegetables around the beef, and add 3 g of fresh rosemary, 3 g of fresh thyme, 1 bay leaf, and 900 g of baby potatoes.
Cook on high pressure for 60 minutes. When the cooking time is up, wait 10 minutes and then release the remaining pressure using the quick release button.
local_fire_departmentHigh pressure for 60 minutes, then 10 minutes natural release followed by quick releaseWatch out
Stand clear of the steam valve when releasing pressure to avoid severe steam burns.
Transfer the beef to a cutting board, gently shred it with forks to your desired size, and place it onto a serving platter with the potatoes.
Watch out
Handle the hot cooked meat carefully with utensils to avoid burning hands from trapped steam.
Serve drizzled with 480 ml of some of the liquid left in the pot or make a quick gravy.
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