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Ribeye

Pressure Cooker Ribeye & Onions Meal - a Southern Hospitality Recipe

Ribeye & Onion pressure cooker meal with sweet potatoes and broccoli sides

Course Main Course
Cuisine American
Keyword ribeye
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 1000 kcal
Author Angie with Kitchen Southern Hospitality

Ingredients

Ribeye and Onions

Sweet Potato Slices

Steamed Broccoli

Instructions

  1. Turn the pressure cooker (mine is Farberware) on the Sear-Roast method.

  2. Slice two sweet onions.

  3. Leave the lid up.

  4. Put the onion slices into the pressure cooker.

  5. The pressure cooker will count from H:10 to H:01 for the searing (sauteeing) then will start roasting/cooking at H:00.

  6. While the onions are searing/sauteeing, sear all sides of the ribeye steaks in a preheated (on high) cast iron skillet.

  7. Place the lightly browned ribeyes on top of the onions in the pressure cooker.

  8. Close the lid and lock it.

  9. Check the ribeyes when the pressure cooker is at 0:45 by pressing “Off” (indicated in red on my Farberware pressure cooker), carefully pushing the pressure release button, then opening the lid.

  10. If your steaks are approximately 1/2” lb (and you are cooking 4), the steaks should be about well done and tender.

  11. Ribeye temperature will vary according to the type of pressure cooker you are using.

  12. At least cook your ribeyes for 5 minutes after the searing countdown ends and the actual roasting begins.

  13. Go through the process of turning off, releasing the pressure, and opening the lid.

  14. If the steaks are too rare, close the lid, lock it, and cook approximately 5 more minutes until they look right to you.

Fried Sweet Potatoes

  1. Cut the potatoes into thin slices.

  2. Heat a cast iron pan on high.

  3. Add spoonfuls of coconut oil to cover the bottom of the cast iron skillet and turn the heat to medium.

  4. Place the slices of potatoes into the hot oil.

  5. Flip the slices over with tongs, spatula, or a spoon - whichever works best for you.

  6. If the potato slices start looking too dark or burnt, turn the burner down to low.

  7. If your stove burner is still too high when set on low, turn the burner off for about two minutes.

  8. When you turn the burner back on, set it to low to finish cooking all the potato slices.

  9. Lightly sprinkle each batch of potato slices with kosher salt.

Steamed Broccoli

  1. Put a cup of water and the broccoli florets into a pot.

  2. Cover and heat to boiling.

  3. Turn the burner off and open the lid to put the butter on the broccoli.

Recipe Notes

The total amount of cooking time may vary, depending on what size pan you fry your sweet potato slices in. My cast iron skillet is medium size. You could fit several more slices of potatoes in a large pan. Another option would be to use two pans to fry the sweet potatoes (saves cooking time).