We’ve got both pressure cooker and slow cooker instructions for you here and either method turns out falling apart, melt in your mouth beef. This slow cooker might edge out the pressure cooker in texture, but the Instant Pot will get this done for you a couple of hours sooner and you can sear your beef and cook down your onions right in your pressure cooker. There are pros and cons to weigh, but you’re going to love the result no matter which cooking method you choose.
While you technically can skip searing the beef, it really does add a flavor that you can’t capture just with slow cooking, so I highly recommend taking the time to do it. (Maillard reaction for the win!) Once the beef is browned and the onions are soft, the real cooking starts and that only involves dumping sliced mushrooms, a few spices and seasonings (thyme, rosemary, a bouillon cube), beef stock, Worcestershire sauce, and pepperoncini into your cooking appliance of choice.
In the Instant Pot, this needs thirty-five minutes of cooking on high pressure. In the slow cooker, it needs about three hours on high or six hours on low. Either way, you end up with the most tender, succulent beef and a gravy so good that people will be begging you to make it again after just one bite.
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