Instant Pot minced beef and onions were on our menu yesterday for tea so I thought I’d share how I make it with you.
My Slow Cooker Minced Beef and Onions blog post is one of my most popular posts and every Sunday, without fail, it will be in my top 5 viewed posts because people are no doubt making that for Sunday Dinner instead of a full-on roast dinner. I don’t blame them at all as it’s such an easy meal to make and tastes amazing for something with so little effort needed but a couple of weeks ago, I thought I’d try making it in the Instant Pot instead.
(When I say ‘decided to try making it in the Instant Pot’, I actually mean I had no choice as I’d forgotten to put everything in the slow cooker before I left for work, and the mince needed to be used up that day.)
It actually worked out really well and I think I might even prefer it to the slow cooker version of minced beef and onions.
I should say though that I know this isn’t a particularly pretty meal and I could probably have done more to make it look more blog-friendly but it’s a family meal that I cooked for tea for us, I didn’t make it to share on here and actually wasn’t going to as I didn’t have time to faff about with everything I would have needed to do to get a great photo at tea time on a grey day.
That’s stopped me from posting so many of our meals though lately so I thought I’d just get back to sharing without the faff of worrying too much about presentation and lighting etc.
This Instant Pot Minced Beef and onions recipe is super easy and super quick to make and most importantly - it tastes AMAZING!
- 1 large finely chopped onion
- 500g minced beef (I but the 5% fat kind)
- 2 beef stock cubes
- 6 tsp gravy granules
- 2 cups water
- Small amount of Olive Oil, Frylight or similar
- Set the Instant Pot to the saute function and fry the onions in the oil until they're softened.
- Add in the mince and gently brown it.
- Turn the saute function off and sprinkle over the stock cubes.
- Pour over the 2 cups of water and give it a good mix.
- Set the Instant pot lid to Sealing.
- Turn the pressure cooker function on and set it for 12 minutes.
- When the time is done. let the pressure release naturally in it's own time - usually about 10 minutes with this.
- Use the gravy granules to thicken it up and serve.
The last couple of times I've made this, I've added some chopped-up potatoes - today's dish had a 450g pack of baby Jersey Royal potatoes added in just after the stock. Even though the potatoes are small, I still cut them in half to make sure they cook lovely in the 12 minutes.
This is perfect for lunch the next day as the leftovers are even better reheated!
Also, if you’re interested – here’s my post about whether an Instant Pot is worth the money.
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