Perfect Pressure-Cooked Beef

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The day I purchased a pressure cooker it became incredibly more feasible to do the Autoimmune Protocol. All of a sudden I was making bone broth in a few hours (instead of 12) and roast beef in 40 minutes (instead of 2 hours). I went from feeling like I was scrambling to keep up with this diet to really getting into the groove and still being able to live my life. My original draw to the pressure cooker was its ability to transform cheap, tough cuts of meat into amazingly tender morsels. The only way I can afford local, grass-fed beef is to buy the cheaper cuts in bulk from my farmer. Pressure cooking isn’t simple however – since you can’t check-in on your meat when it is under pressure, adhering to a chart of cooking times based on the size and cut of your meat is crucial.

Perfect Pressure-Cooked Beef
Prep time
Cook time
Total time
Serves: 6-8
  1. Heat the coconut oil in the pressure cooker and brown the meat.
  2. Add the bone broth, vinegar, cider vinegar, herbs, and salt. Make sure the liquid comes up to ⅓ of the level of the meat; if not, add some water until it does. Close the lid and bring the cooker to full pressure. Cook for 35 minutes at pressure.
  3. When it is finished, it is best to let the pressure release naturally (if you release pressure too quickly it may toughen the meat). The meat should be able to be shredded easily with a fork. You can serve as-is or shred and add seasonings to put on salads, lettuce tacos, etc.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • […] go-to way to cook a roast has been in a pressure cooker as of late, mostly because it is a quick way to transform a cheap hunk of meat into a delicious […]

  • […] go-to way to cook a roast has been in a pressure cooker as of late, mostly because it is a quick way to transform a cheap hunk of meat into a delicious […]

  • Maybe I missed the post, but I’m curious as to how to make bone broth in the pressure cooker??

    • Mickey says

      Hi Christina, I don’t have a post up, but the way I do it is fill the pot with as many bones as it will hold, add 1 tbsp cider vinegar, a bay leaf, and water until the fill line, and cook 2-3 hours on high pressure. Strain and enjoy!


  • […] go-to way to cook a roast has been in a pressure cooker as of late, mostly because it is a quick way to transform a cheap […]

  • Randi Kraus says

    I’m a novice. How do you brown the meat? In a pan on the stove or directly in the pressure cooker? How do you brown meat…just briefly cook on each side but not throughout? Thanks! Note: I recently bought an Instant Pot…but haven’t used it yet!!

    • Mickey Trescott says

      Hi Randi!
      You can brown meat directly in your pressure cooker or in a skillet–I like doing it in the pressure cooker because it makes one less dish. The instant pot is going to make cooking super easy, you will love it!

  • norma rose says

    There is a suggested portion size to have, example the breakfast sausages, and is that the only thing to eat with the sausage?

    • Mickey Trescott says

      Hi Norma! I like to aim for about 4 ounces of meat per meal, but there would be situations where a person would eat more or less. In the case of breakfast sausages, I usually have one as well as a ton of leftover vegetables on my plate, as well as a big scoop of fermented vegetables and occasionally a piece of fruit. A nutrient-dense breakfast is the best way to start the day, in my opinion!

  • Naomi says

    I know that grassfed beef should be cooked differently than conventional beef, but I don’t see any mention of this in your recipe here. Should I been concerned about cooking too long in the pressure cooker? I, too, can’t afford to waste my precious dollars spent on grassfed by overcooking.

    • Mickey Trescott says

      Hey Naomi! Good question, and I have found that while grass and grain fed beef cook a little different for steaks, roasts are the same. You should be fine here!

  • Veronica says

    I do not have a pressure cooker. How long and at what temperature can I cook this in the oven? Also covered the entire time or do I remove foil at the end and how soon?
    All of your recipes sound so good and not complicated! I love it & will be trying most of them real soon!

    • Mickey Trescott says

      Hey Veronica! This recipe isn’t adapted for the oven, but if you have my cookbook (The Autoimmune Paleo Cookbook) the recipe for shredded roast beef should work great. It is cooked at 275. Hope it helps!

  • Kristen says

    Would this work in an instant pot?

  • iva says

    I just tried this recipe in my instant-pot (35 mins, high pressure, normal, natural release) and my roast came out tough. Is there a way to salvage it? Did I overcook it? Or maybe it needs to cook for longer?

    • Mickey Trescott says

      Hi Iva, the Instant Pot cooks at a lower pressure than a regular pressure cooker, so I am guessing your roast would need to cook longer. I usually do mine in the IP at least 45, sometimes up to an hour. Sorry it didn’t turn out for you!

  • Conny says

    Question about: “Make sure the liquid comes up to ⅓ of the level of the meat“ Does it mean 1/3 above the meat or only 1/3 of the meat covered with liquid?

    • Mickey Trescott says

      Hi Conny! Just 1/3 of the meat covered with liquid!

  • Olivia says

    I don’t own a slow cooker nor do I own a pressure cooker. How do I adjust the liquid on a stove top and for how long do I cook it on the stove top?

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