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Photo of the Instant Pot Ox Cheeks in Stout seen from above served on a white plate with some green beans on the top left and also some broccoli top right

Instant Pot Ox Cheeks in Stout

Maria Bravo
Delicious, melt-in-the-mouth, fork-tender ox cheeks pressure cooked to perfection in the Instant Pot
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Instant Pot or pressure cooker

Ingredients
  

  • 1 teaspoon olive oil
  • 3 onions small - medium, chopped
  • 1 stalk celery chopped quite small
  • 3 carrots cut in biggish pieces
  • 830 g ox cheeks Waitrose, it was two cheeks and I attempted to dice one, left one whole, I wouldn’t bother dicing next time. You can of course buy more to cook this.
  • Salt
  • Milled black pepper
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 500 ml Guinness or stout
  • 1 Knorr Beef Stock Pot
  • 1 bay leaf
  • 40 g porcini or mixed dried mushrooms

Instructions
 

  • Press Sauté and add about 1 teaspoon of olive oil, when it’s starting to warm up (don’t wait until it says HOT), add the chopped onions, celery and carrots and stir. Let sauté for about 5 minutes.
    1 teaspoon olive oil, 3 onions, 1 stalk celery, 3 carrots
  • Add the ox cheeks, about a teaspoon of salt and a good few twists of the black pepper mill, let the meat get some colour (about 3-5 minutes) stirring every once in a while.
    830 g ox cheeks, Salt, Milled black pepper
  • Add the paprika and turmeric powder followed by a bit of the Guinness. Scrape the bottom of the pot with a wooden spoon with the help of the Guinness.
    1 teaspoon paprika, 1 teaspoon turmeric powder
  • Add the rest of the Guinness, the beef stock pot, the bay leaf, porcini, stir well.
    1 500 ml Guinness, 1 Knorr Beef Stock Pot, 1 bay leaf, 40 g porcini or mixed dried mushrooms
  • Lock the lid in. Steam set to Sealing. Pressure cook on high for 65 minutes. Let it do a natural release at the end, i.e. don’t do anything until the float valve pops back down and the lid is safe to open (if this hasn’t happened after 15 minutes and you’re super hungry, feel free to release the rest of the steam).
  • At the end, remove the lid, press Sauté and let it bubble with the lid off until the sauce has thickened / reduced, you could add a thickener but I don’t find it needs it.

Video

Notes

 
Serve with lovely creamy Instant Pot mash.
Keyword Instant Pot Ox Cheeks, Ox Cheeks, Pressure cooked cheeks
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