pressure cookerquickstewweeknight
Pressure Cooker Beef Shank Stew
1.5 hrs 4 servings Easy
This recipe uses Shank beef — specifically Cross-Cut Shank (12-16 oz per piece).
Learn more about all Shank cuts and cooking methods →
Prep
15 min
Cook
1.25 hrs
Total
1.5 hrs
A pressure cooker does in 90 minutes what a Dutch oven does in 3 hours. Beef shanks become meltingly tender, the marrow enriches the stew, and the collagen creates a velvety, stick-to-your-ribs broth.
What Ingredients Do You Need?
- 3 lbs Cross-cut beef shanks
- 1 lb Potatoes, cubed
- 3 Carrots, chunked
- 1 Onion, diced
- 4 cloves Garlic, minced
- 2 cups Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 3 sprigs Herbs (thyme, rosemary)
How Do You Make Pressure Cooker Beef Shank Stew?
- 1
Sear
Brown shanks on all sides using the sauté function.
- 2
Add aromatics
Sauté onion and garlic. Add tomato paste.
- 3
Pressure cook
Add broth, Worcestershire, and herbs. Cook on high pressure for 45 minutes. Natural release 15 minutes.
- 4
Add vegetables
Add potatoes and carrots. Pressure cook 8 more minutes. Quick release.
What Are the Pro Tips for This Recipe?
- 💡 Natural release is important — it continues the tenderizing process.
