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Pressure Cooker Beef Cutlets cooked in beef stock with vegetables. Mega soft, juicy and ripe schnitzels (cutlets) that will impress your family AND guests alike. Ultra easy way to immediately upgrade your cooking CV.

Pressure Cooker Beef Cutlets

5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Servings 6


  • 1.5 pounds beef cutlets round or loin, preferably baby beef, cut into 8-10 cutlets
  • Sea-salt and ground pepper to taste
  • Oil
  • 2 tablespoons butter
  • 1 onion large, minced
  • 3 garlic cloves minced
  • 2 carrots medium, grated
  • 2 ounces celery root grated, or 1-2 celery stalks minced
  • 1 red bell pepper or red bull's horn pepper, minced
  • 1 tablespoon seasoning mix Vegeta, or ½ crushed beef bouillon
  • 1 tablespoon paprika mild
  • 1 tablespoon flour
  • 3 cups beef broth
  • 1 tablespoon parsley minced
  • Optional mashed potatoes, rice or pasta for 6


  • Season each cutlet on both sides with sea-salt and ground pepper to taste.
  • In a deep skillet, warm up oil on high and then lower temperature to medium high. Fry cutlets about 3-4 minutes on each side and remove off heat.
  • In a pressure cooker heat up butter on medium. Add onion and garlic and simmer for a 2-3 of minutes, frequently stirring. Add carrots, celery root, pepper, seasonings and continue simmering and stirring for 8-10 minutes. Finally add beef broth and flour and stir again.
  • Place cutlets into the pressure cooker and close it. Cook for 20-25 minutes or until the meat is tender (follow your pressure cooker's instructions).
  • While the cutlets are cooking prepare your side.
  • Serve cutlets hot with a couple of scoops of sauce over the side.


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