How to Cook Tongue in Pressure Cooker/Instant Pot
Tender beef tongue made easy in the Instant Pot (or pressure cooker). A simple, hands-off method that produces flavorful, melt-in-your-mouth results with easy peeling and minimal prep.
Equipment
- Instant Pot or pressure cooker
Ingredients
- 1 veal or beef tongue whole or part
- Salt generously (about 1 Tbsp for 2lb tongue)
- Optional aromatics: onion, carrot, garlic, bay leaf, peppercorns
- Water enough to cover ½ to ⅔ of the tongue
Instructions
- Rinse the tongue well under cold water. Place it in the pressure cooker with salt and optional aromatics.
- Add water until the tongue is covered halfway to two-thirds.
- Seal and cook for the amount of time specified in the chart below. Timing will vary depending on the weight and type of tongue. It usually takes around 45–60 minutes for veal tongue or 75–90 minutes for beef tongue to pressure cook.
- Allow pressure to release naturally for 15–20 minutes.
- Remove while warm and let cool just enough to handle safely.
- Peel the skin starting at the tip while still warm. The skin should slip off easily.
- Chill the peeled tongue in the refrigerator for several hours or overnight for easier slicing.
- Once well chilled, remove any rough or fatty bits. Slice very thinly for sandwiches or thicker for rustic meals like tacos and salads.
Notes
The perfect pressure cooking time for tongue depends on the size of the tongue, the type (veal or beef), and how you plan to use it. For deli-style sandwich meat, aim for the shorter end of the cooking range for a slightly firmer, easier-to-slice texture. All timings assume the tongue is cooked whole with the skin on, followed by a natural pressure release after cooking.
| Tongue Type | Weight | Tender for Slicing | Very Tender |
|---|---|---|---|
| Veal tongue | 0.5–1 kg | 40–50 min | 55–65 min |
| Beef tongue | 1–1.5 kg | 60–75 min | 80–90 min |
| Beef tongue | 1.5–2 kg | 75–90 min | 90–105 min |
| Large beef tongue | 2–3 kg | 90–105 min | 105–120 min |