Colin FosterBy Colin Foster

Updated November 2026

Instant Pot beef tongue turns a tough, muscular cut into meat that slices like soft pot roast. You will season and pressure-cook the tongue, then cool it enough to peel off the tough outer skin and slice it thin. The whole process takes a few hours, but most of that time is hands-off.

Prepare the Beef Tongue

Fresh beef tongue is often sold whole, sometimes still with its rough outer membrane. Rinse it under cold water and trim any gristle, fat pockets, or dark glands near the base. A tongue of about 3 pounds usually fits in a 6-quart or 8-quart Instant Pot, but check that it sits below the max fill line once you add liquid.

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Season the tongue generously with kosher salt and black pepper. Many cooks also add a bay leaf, a few smashed garlic cloves, a halved onion, and a few peppercorns. Pour in enough water or beef broth to cover the meat by about an inch.

Pressure Cook Until Fork-Tender

Close the lid and set the valve to sealing. Select Manual or Pressure Cook on High and set the time to about 50 to 60 minutes for a 3-pound tongue. Larger tongues may need up to 75 minutes. Let the pressure release naturally for at least 15 minutes, then quick-release any remaining steam.

The tongue is done when a fork or skewer slides in with almost no resistance. If it still feels firm near the thickest part, reseal and cook for another 10 minutes at high pressure. If you want more background, see Dutch Oven Pot Roast: A Step-by-Step Guide to Fall-Apart Tender Beef.

Cool and Peel

Move the tongue to a cutting board and let it rest for 15 to 20 minutes, until you can handle it comfortably. The outer skin should loosen easily at the thick end. Use a paring knife to start a cut at the base, then pull the skin away with your fingers or a clean kitchen towel. Peeling warm meat is much easier than peeling cold meat, so work while it is still warm but not scalding.

Slice and Serve

Once peeled, trim off any remaining small bones, cartilage, or tough tissue near the root. Slice the tongue across the grain into pieces about 1/4 inch thick for sandwiches or tacos, or slice it thicker for a plated dinner. Strain the cooking liquid and spoon a little over the slices to keep them moist.

Reheating Leftovers

Sliced tongue keeps well in the refrigerator for up to 4 days in an airtight container. Reheat it briefly in a skillet with a splash of broth or in the Instant Pot on Sauté until warm, rather than microwaving it at full power, which can make the edges tough.

Tools and Supplies Checklist

  1. Instant Pot or other electric pressure cooker with at least 6-quart capacity
  2. Paring knife and sharp slicing knife
  3. Cutting board with a juice groove
  4. Tongs or a fork for checking tenderness
  5. Fine-mesh strainer for the cooking liquid
  6. Kosher salt, black peppercorns, bay leaves, garlic, and onion

Common Mistakes

  • Overfilling the pot. Keep liquid and meat below the max line so the pressure cooker can build steam safely.
  • Quick-releasing too early. Natural release keeps the meat tender and prevents it from tightening up.
  • Peeling the tongue while cold. The skin pulls off best while the meat is warm.
  • Slicing with the grain. Cutting across the grain produces tender, easy-to-chew pieces.
  • Skipping the cooling step. Letting the meat rest keeps it juicy when sliced.
  • Instant Pot Duo 7-in-1 is a widely sold multicooker with a pressure setting suited to tongue and other tough cuts. View on Amazon
  • Victorinox Fibrox Pro chef’s knife offers a sharp, comfortable blade for trimming and slicing cooked tongue evenly. View on Amazon
  • Large bamboo cutting board with a deep juice groove catches drippings while you peel and slice. View on Amazon

FAQ

Do I need to soak beef tongue before cooking?

Soaking is optional. A few hours in cold, salted water can help draw out blood and make the tongue look cleaner, but the pressure cooking step handles most of the work.

How do I know when instant pot beef tongue is done?

A fork or skewer should slide into the thickest part with little resistance. If you feel firmness, seal the lid and cook another 10 minutes at high pressure.

Can I cook beef tongue without peeling it?

You can, but the outer skin is tough and unpleasant to eat. Peeling after cooking is the standard method and takes only a few minutes.

Conclusion

Pressure cooking beef tongue in the Instant Pot gives you tender, sliceable meat with far less effort than a long braise. Season well, cook it until a fork slides in easily, and peel while it is still warm. Consult a food safety resource or your butcher if you have questions about handling raw offal.

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Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our home cooking with appliances guides, checking product details against manufacturer specifications and owner feedback.