Pressure cooker Spanish beef is tender, briny deliciousness! Easy for a weeknight meal or impressive enough for company!

Don’t know about you, but I love olives in a dish. Green, black it doesn’t really matter. I just love that salty, briny flavor it brings.

So I recently downloaded the book, Pressure Cooker Magic: 101 Fast & Fabulous Recipes by Alison DuBois, (which is really good by the way) and as soon as I saw the picture of Spanish beef included with those lovely green olives I knew I had to give it a test. Plus, there’s wine in there too!  Not a lot, which is great, because it means there’s more for me to drink.

Usually when I try a recipe I’ll fiddle with it some.  With this one, I cooked exactly as written.  I just couldn’t see any reason for change.  With that being said, next time I make this I won’t use sirloin, I’ll probably use chuck instead.  The sirloin, well it’s sirloin.  Enough said.

I think pork would be great too…chops or chunks of pork. And chicken!  You would have to adjust cooking time for chicken – bone in chicken reduce to 14 minutes.



½ cup flour
1 teaspoon salt, divided
1 teaspoon pepper, divided
2-pound chuck or sirloin steak, cut into 6–8 single-serving-sized pieces
2 tablespoons olive oil
2 tablespoons butter
1 large Spanish onion, cut into thin rings
2 cloves garlic
¼ cup diced Spanish chorizo
¼ cup red wine
2 14½-ounce cans diced tomatoes
¼ cup beef broth
1 bay leaf
½ teaspoon thyme
½ cup sliced pimento-stuffed Spanish green olives, small


In a zip-lock bag, combine flour, ½ teaspoon salt, and ½ teaspoon pepper. Add the steak pieces and toss to coat.

Set your pressure cooker on the brown setting, or saute´ if that’s what your unit has, add the oil. When the oil is hot, add the floured meat to the oil and brown on each side. No overcrowding! Work in batches. Add more oil as needed when browning.

Remove meat to a plate.

When the meat is browned, add the butter, onion, garlic, and chorizo to the pan. Sauté for 1–2 minutes or until sizzling. Add wine, tomatoes, beef broth, bay leaf, thyme, and remaining salt and pepper. Add the steak back to the mixture, including the lovely juices that have collected on the plate.

Secure lid, press the preprogrammed beef button if you have an InstantPot or high pressure setting for 30 minutes.

After 30 minutes, quickly release the pressure and carefully remove the lid. Use tongs to turn the steaks over and stir the mixture. Add the olives.
Reposition the lid and set the cook time for 5 minutes. After five minutes, quick release the pressure and serve with white or yellow rice, potatoes, or polenta.

**NOTE:  One quick reminder here, when I say chorizo, I’m not talking about the Mexican kind that comes raw.  I’m talking about the dried Spanish kind that you would get on a charcuterie board.

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Pressure Cooker Spanish beef is deliciously tender and full of flavor! Olives, wine, tomatoes and Spanish chorizo come together to make sweet music!

Pressure Cooker Spanish beef is a perfect, tender weeknight meal or impressive enough for company!

30 thoughts on “Pressure Cooker Spanish Beef”

  1. Made this for dinner in my new IP last night. Wonderful!!! Thanks so much for the recipe! Delicious meal in about an hour!

  2. Congratulations!
    Your post is featured on Full Plate Thursday this week & we have pinned it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate!
    Miz Helen

  3. I still haven’t used a pressure cookier, Jaxx, but this recipe is almost enough to convince me to buy one on it’s own. What a delicious, comforting dish for fall. Pinning and sharing. Thank you for bringing this recipe to the Hearth and Soul Hop Link Party. Hope you have had a lovely weekend!

  4. Sometimes I feel like the last person in the country that isn’t hopping on the pressure cooker trend. This recipe is quite tempting though. Thanks so much for sharing at the #happynowlinkup!

    1. I find it funny that it actually is a trend. People are screaming pressure cooker this and Instant Pot that when I’ve been riding this train my whole life. My mom cooked in her pressure cooker at least twice a week and then when I moved out she bought me one. Stove top but I got an electric one many years ago. That’s why I’m always putting up pressure cooker recipes, it’s just a part of my life. But, now I haven’t tried this, but I see no reason why you can’t pop this into a slow cooker. You’d have to add broth maybe or more wine. But seems like it would work and possibly tastier than a pressure cooker.

  5. Hi, this delicious and perfect for the cooler months. I shall be giving this a try. Thank you for sharing #TwinklyTuesday

  6. You have inspired me to dig out my Pressure Cooker, this looks delicious! Hope you are having a fantastic weekend and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen

  7. I used to love olives in pizzas only.? But I have just started to make dishes with olives and they were all good. Good thing I can add this recipe to my collection. What a lovey dish! Thanks for sharing at Fiesta Friday party!

  8. That does look so delicious Jaxx. Isn’t it amazing how something cooked in red wine always just seems to taste better. Can’t wait to try this

  9. WOW this recipe looks amazing Jaxx! I totally want an Instant pot now! I think that will be on my Christmas list:) Could I do this with a crockpot but just sautee it seperate before I put it in? Thanks so much…pinning:)

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