Bourbon Pepper Beef

This dish is loosely based on bourbon chicken (the one with actual bourbon). The preparation in this recipe is intended for electric multi function pressure cookers. Stove top cookers or single function cookers may require adaptation.

Degree of Difficulty

Degree of Difficulty: Easy

Servings: 4

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 55 minutes


2 pounds Boneless Country Style Beef Ribs

2 teaspoons sesame cooking oil

1/4 cup bourbon

1/4 cup beef broth

2 tablespoons soy sauce

4 tablespoons brown sugar

2 teaspoons mustard powder

1/2 teaspoon black pepper

2 each medium carrots

10 each dried red chili peppers

3 each hot red chili pepper

3 each hot green chili peppers


Cut the beef into cubes and place in a bowl of cold water. Let stand 15 minutes then drain and rinse in cold water.

Pat the beef cubes dry with paper towel and place into the bowl, then add sesame oil and mix well.

Heat a skillet on high heat, add the beef cubes a few at a time, and sear on all sides. Repeat until all cubes are seared.

Cut the carrots into thick rounds.

Slice the fresh chili peppers on a diagonal and set aside for later.

Mix all other ingredients and place into the inner pot of your electric pressure cooker.

Add the beef, dried chilies, and carrot to the pot, close and lock, and make sure the pressure release is sealed (on models that have this feature).

Set the function to meat and select medium or well done (or set timer from 35 to 45 minutes) and start cooking.

At the function/timer end release steam according to your cooker’s instructions, then add the fresh chili pepper slices.

Close and lock your cooker, set manual timer for 10 minutes, and press start.

At the timer end, allow steam to release naturally, or rapidly according to your cooker’s instructions.

Serve with white rice, baked potatoes, or noodles.