Pressure Cooker Eye of Round Steak w/ carmelized onions

This is the kind of meal Grandma would’ve made when she needed to stretch a good cut of beef and still put something hearty on the table.

Eye of round might be known as a lean, hardworking cut, but this pressure cooker recipe proves just how comforting it can be. By first searing the steaks and slowly caramelizing onions, then letting the pressure cooker do the heavy lifting, this dish transforms an affordable cut into tender, flavorful steak bathed in a rich onion gravy.

Pressure Cooker Eye of Round Steak w/ carmelized onions

Ingredients

• 2–3 large onions, sliced (I prefer vidalia)

• Oil or butter (for sautéing)

• Eye of round steaks

• Salt & pepper

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

Instructions

1. Sauté & Caramelize Onions

   Using the SAUTÉ setting, cook onions in oil or butter until caramelized, about 10–15 minutes.

   Remove onions and set aside. (This step is key for flavor.)

   
   

2. Sear the Steaks

   Season steaks with salt and pepper.

   Sear 1–2 minutes per side, then remove and set aside.

   
   

3. Deglaze & Load

   Pour in beef broth and Worcestershire sauce.

   Scrape up browned bits from the bottom of the pot.

   Add caramelized onions back in and nestle steaks into the sauce.

   
   

4. Pressure Cook

   Cook on HIGH PRESSURE for 20 minutes.

   Allow natural release for 10 minutes before opening.

Serve With

• Mashed potatoes

• Egg noodles

• Roasted vegetables

• Hearty sandwiches