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Easy Pressure Cooker Beef Grillades & Grits
A staple of Southern Sunday suppers, this comforting dish pairs tender beef grillades with incredibly creamy hominy grits. Using a pressure cooker transforms the traditionally slow-braised beef into a melt-in-your-mouth meal in a fraction of the time. The smoky chipotle and savory tomato sauce cuts right through the rich, sharp cheddar grits. You'll love how the stovetop and multicooker work together to get this classic on the table without an all-day commitment.
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 1 tablespoon 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 3 minutes, stirring occasionally until browned, then move it to a plate. Pat the beef dry first if it has excess moisture so it sears instead of steams.
- 3Pour the remaining 1 tablespoon of oil into the skillet and repeat the browning process with the rest of the beef and the remaining chipotle seasoning. Transfer 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 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 8 minutes, then allow the machine to naturally release all of its pressure before opening.
- 7While the meat cooks, prepare the grits. Combine 2 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 or 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. Cover to keep warm.
- 9Once the pressure cooker has fully depressurized, turn the appliance off. Whisk the all-purpose flour and 3 tablespoons of water together in a small bowl until smooth, then stir this slurry into the beef mixture.
- 10Switch the pressure cooker to its saute function and bring the liquid to a boil. Cook for 2 minutes while stirring constantly to thicken the sauce, then turn the machine off. Stir constantly here so the flour doesn't clump or burn on the bottom.
- 11Allow the beef grillades to rest in the pot for 3 minutes so the sauce can continue to simmer and thicken slightly.
- 12Divide the warm hominy grits among large, shallow bowls and top generously with the beef grillades. Garnish with thinly sliced scallions.
Notes
- Cheese: Avoid using pre-shredded cheese for the grits. The anti-caking additives prevent it from melting smoothly.
- Safety: Always leave the lid off your pressure cooker when using the saute function to thicken the sauce.
- Make ahead: The beef grillades taste even better the next day as the flavors meld. Store the beef and grits in separate airtight containers in the fridge for up to 3 days.