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Pressure-cooked beef tenderloin Calories
Lean, high-protein red meat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pressure-cooked beef tenderloin (150 g) has 327 calories. That works out to 218 calories per 100 g. It contains 0 g of carbs, 45.8 g of protein, 15.6 g of fat and 0 g of fiber. Its 3.6 µg of B12 covers 150% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Pressure-cooked beef tenderloin Nutrition Facts
Selected: 1 serving (medium) · 150 g
327
KCAL / 150G
Carbs
0g
· 0% DV
Protein
45.8g
· 92% DV
Fat
15.6g
· 20% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 57% · Fat 43%
Pressure-cooked beef tenderloin nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 327 kcal | |
| Total fat | 15.6 g | 20% |
| Saturated fat | 6.15 g | 31% |
| Trans fat | 0.52 g | |
| Sodium | 86 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 45.8 g | 92% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Pressure-cooked beef tenderloin?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 327 kcal |
| 1 ounce (small) | 28.4 g | 62 kcal |
| 1 piece (small) | 75 g | 164 kcal |
| 100 g | 100 g | 218 kcal |
| 1 piece (medium) | 125 g | 273 kcal |
| 1 piece (large) | 200 g | 436 kcal |
| 1 serving (large) | 250 g | 545 kcal |
| 1 piece (extra large) | 300 g | 654 kcal |
Calculated from 218 calories per 100 g.
Frequently Asked Questions About Pressure-cooked beef tenderloin
Can you cook pressure-cooked beef tenderloin in a pressure cooker?
Yes, beef tenderloin can be cooked in a pressure cooker, but it needs much less time than tougher cuts such as chuck. Its lean, tender texture is easy to overcook under pressure, so use a short cooking cycle and check doneness promptly.
How long does pressure-cooked beef tenderloin take?
Pressure-cooked beef tenderloin slices often need about 3–5 minutes at high pressure, while a whole piece takes longer. Thickness and cooker model change the timing, so treat a recipe’s time as a starting point and check the center before serving.
Is pressure-cooked beef tenderloin likely to turn tough?
Yes, pressure-cooked beef tenderloin can turn dry and tough if it is cooked too long. Tenderloin has little connective tissue to break down, so unlike a pot roast it does not benefit from an extended pressure-cooking cycle.
How much liquid should you add for pressure-cooked beef tenderloin?
Add at least the minimum amount of thin liquid required by your pressure cooker; the meat does not need to be submerged. Stock adds flavor, while a small amount of liquid also helps the cooker build pressure and prevents scorching.
Should you sear beef tenderloin before pressure cooking it?
Searing beef tenderloin before pressure cooking is optional, but it adds browned flavor to the outside. Brown the meat using the cooker’s sauté function, then add the required liquid; searing does not seal in juices or make overcooking harmless.
Should pressure-cooked beef tenderloin be cut into steaks or cooked whole?
Either works, but steaks and a whole tenderloin need different cooking times. Cutting the meat into evenly thick pieces makes portions easier to cook consistently; keep a whole piece intact when you want to carve it into larger slices for serving.
Should you use a quick or natural release for pressure-cooked beef tenderloin?
A quick release helps stop pressure-cooked beef tenderloin from continuing to cook in the hot pot. Follow your cooker’s safety instructions, then check the meat promptly; a long natural release can carry over extra cooking and dry out this lean cut.
Can you cook vegetables with pressure-cooked beef tenderloin?
Yes, but tenderloin cooks faster than many vegetables, so adding everything at once can leave the meat overdone. Cook firm vegetables first or cut them small, then add the beef near the end of the cooking process.
Can you pressure-cook frozen beef tenderloin?
You can pressure-cook frozen beef tenderloin, but it is harder to season and brown evenly, and the center may cook differently from the outside. Thawing it in the refrigerator first gives more predictable results, especially when cooking tenderloin as steaks.
What should you serve with pressure-cooked beef tenderloin?
Serve pressure-cooked beef tenderloin with roasted potatoes, rice, or green vegetables. A sauce made from the cooking liquid, herbs, and sautéed onion complements the mild beef flavor and helps keep each serving moist.
Pressure-cooked beef tenderloin Vitamins & Minerals
Vitamins
B12
3.6µg · 150% DV
B3
11.85mg · 74% DV
B6
0.72mg · 42% DV
B2
0.3mg · 23% DV
Minerals
Selenium
47µg · 85% DV
Zinc
8.1mg · 74% DV
Phosphorus
345mg · 49% DV
Iron
4.05mg · 22% DV
Potassium ⭐
533mg · 16% DV
Sodium
86mg · 4% DV
Pressure-cooked beef tenderloin Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pressure-cooked beef tenderloin
To burn the 327 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pressure-cooked beef tenderloin?
Pressure-cooked beef tenderloin is made by cooking the tender, relatively lean cut of beef in a pressure cooker. It is more a practical home-cooking method than a dish tied to one particular region: aromatics and seasoning can add flavour, while the cooker helps the meat cook quickly. The final richness depends partly on how much oil or other ingredients are used.
Slice it and serve hot as a main course, with vegetables, potatoes, rice or a salad; accompaniments vary from one household to another. It is a protein-rich red meat with no carbohydrates. For a lighter plate, use oil sparingly and pair the beef with plenty of vegetables.
How Nutritious Is Pressure-cooked beef tenderloin?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pressure-cooked beef tenderloin Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pressure-cooked beef tenderloin Contain Allergens?
No known major allergens
Which Diets Is Pressure-cooked beef tenderloin Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Pressure-cooked beef tenderloin Fat Profile
SATURATED
6.15g
MONOUNSATURATED
6.9g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.