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Pressure Cooker Beef Grillades and Grits
A hearty Southern-inspired meal featuring tender beef grillades cooked in a pressure cooker, served over creamy, cheesy hominy grits. Using a multicooker drastically cuts down the cooking time for the beef, while the stovetop grits simmer to a rich, comforting texture. The smoky chipotle chile powder and savory stewed tomatoes create a robust sauce that pairs perfectly with the sharp cheddar and heavy cream in the grits. It is an excellent choice for a cozy weekend dinner.
Ingredients
- 1 tsp. table salt
- ¾ tsp. chipotle chile powder
- 2 Tbsp. canola oil
- 2 lb. Milanesa-cut top round steak, cut into ½-inch-wide strips
- ¾ cup chopped onion
- ⅔ cup chopped green bell pepper
- ⅓ cup chopped celery
- ½ tsp. dried thyme
- 1 bay leaf
- 1 (14.5-oz.) can stewed tomatoes, undrained and chopped
- 2 Tbsp. all-purpose flour
- 3 Tbsp. water
- ¼ cup thinly sliced scallions (optional)
- 2 cups water
- 1 cup milk
- 1 cup drained canned yellow hominy
- ¾ cup regular yellow grits
- ½ tsp. table salt
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- 3 Tbsp. butter, cut into pieces
- 2 Tbsp. heavy cream
Instructions
- 1Mix the salt and chipotle chile powder together in a small bowl. Warm a large skillet over high heat and pour in half of the canola oil, swirling to coat the bottom.
- 2Place half of the sliced top round steak into the hot skillet and season with half of the chipotle mixture. Sear the meat for about three minutes, stirring occasionally until browned, then move it to a plate.
- 3Pour the remaining oil into the skillet and repeat the browning process with the rest of the beef and the remaining chipotle seasoning, transferring the second batch to the plate once browned.
- 4Add the chopped onion, green bell pepper, celery, dried thyme, bay leaf, and stewed tomatoes to the empty skillet. Scrape the bottom of the pan to release any browned bits, then transfer this vegetable mixture into the insert of your pressure cooker.
- 5Stir the first batch of browned beef into the pressure cooker.
- 6Secure the lid on the pressure cooker and set the valve to the sealing position. Cook on high pressure for eight minutes, then allow the machine to naturally release all of its pressure before opening.
- 7While the meat cooks, prepare the grits by combining two cups of water, the milk, drained hominy, yellow grits, and salt in a medium saucepan. Bring the mixture to a boil, stirring occasionally.
- 8Lower the heat, cover the saucepan, and simmer for 20 minutes until the grits are thick, stirring frequently. Take the pan off the heat and stir in the shredded sharp cheddar cheese and butter until fully melted, followed by the heavy cream.
- 9Place the lid back on the saucepan to keep the cheesy grits warm until serving.
- 10Once the pressure cooker has fully depressurized, turn the appliance off. Whisk the all-purpose flour and three tablespoons of water together in a small bowl until smooth, then stir this slurry into the beef mixture.
- 11Switch the pressure cooker to its saute function and bring the liquid to a boil. Cook for two minutes while stirring constantly to thicken the sauce, then turn the machine off.
- 12Allow the beef grillades to rest in the pot for three minutes so the sauce can continue to simmer and thicken slightly.
- 13Divide the warm hominy grits among large, shallow bowls and top generously with the beef grillades. Garnish with thinly sliced scallions before serving.