Pressure Cooker Beef Cheeks in Red Wine

Pressure Cooker Beef Cheeks in Red Wine

By Jo Graeme
0:15 To Prep
0:50 To Cook
5 Servings
Average Rating
Difficulty Easy

This is a wonderful Winter Warmer Dish for the whole family that cooks in under 1 hour. If you want to keep it Low Carb serve with Cauliflower Puree instead of Mashed Potato.


  • 1 Whole Large Brown Onion (diced)
  • 4 Stalks Celery (diced)
  • 4 Cloves Garlic (minced)
  • 4 Carrots (Cut into Large Chunks)
  • 2 Cups Red Wine (Cabernet Sauvignon)
  • 1/4 Cup balsamic vinegar
  • 2 Massel Beef Stock Cubes
  • 5 Beef Cheeks
  • 3 sprigs fresh thyme or 1 tsp dried thyme
  • 4 bay leaves

Step 1

Place the Onion, Bay Leaves, Celery, Garlic, Thyme and Stock Cubes into the Pressure Cooker.

Step 2

Pour over the Red Wine and Balsamic Vinegar and give a quick mix.

Step 3

Arrange the Beef Cheeks so that they overlap and place the chunks of Carrot on top.

Step 4

Lock on the Lid and put on High Heat, Setting 2.

Step 5

Once at Pressure turn the heat to Low and cook for 50 minutes.

Step 6

Quick Release and Serve (including the large chunks or whole medium size carrots).

Chef's Tips

To make this a Low Carb option serve with Cauliflower Puree.



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