How to Cook Beef Tongue in Instant Pot
Learn how to cook cow tongue for tender meat, perfect texture, easy skin peeling, and quick cleanup.
Servings 12 servings
Equipment
Ingredients
- 3 pounds beef tongue
- 1 yellow onion
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon sea salt
- enough water to cover the beef tongue
Instructions
- Peel the onion and cut it into quarters. Add beef tongue, quartered onions, bay leaves, peppercorns, and salt to the Instant Pot inner pot. Pour enough water to cover the beef tongue and the rest of the ingredients.
- Place the inner pot in the Instant Pot, cover, and set the safety valve to sealing position. Cook on manual for 90 minutes. Then allow natural pressure release until the safety pin is down.
- When safe to open the Instant Pot, carefully remove beef tongue and transfer to a rimmed baking sheet or platter. Let the cow tongue rest for a 5-10 minutes.
- Using a pair of tongs, carefully pull away the skin, starting with the base of the tongue and working your way towards the tip. The skin should release easily from the meat but it may help to use a paring knife if you come across some parts that are difficult.
- Discard the skin from the cleaned beef tongue. You can discard the liquid the tongue was cooked in or use it in recipes to replace broth. When completely cooled, transfer beef tongue to an airtight container.
Notes
Storage: Store cooked beef tongue in an airtight container in the fridge for up to 5 days. You can also freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in an oiled skillet.
Helpful Tips:
- Cooking time: This will depend on the size of the beef tongue. But generally, you want to cook it in the pressure cooker for 30 minutes per pound of beef tongue. I usually cook it for at least 60-90 minutes to ensure it comes out fork-tender and easy to peel.
- Excess fat: Trim visible fat or gristle with a knife or kitchen shears, or incorporate them into your recipe as desired.
- Skin doesn’t peel off? When cooked sufficiently, the skin on the beef tongue should easily be released from the meat. Some parts may require the use of a paring knife, but there should be little to no resistance.
Nutrition
Calories: 261kcal | Carbohydrates: 5g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Cholesterol: 100mg | Sodium: 662mg | Potassium: 374mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 3mg