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Pressure-cooked sautéed beef Calories
Rich in protein, iron, zinc, and vitamin B12
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pressure-cooked sautéed beef (150 g) has 375 calories. That works out to 250 calories per 100 g. It contains 0 g of carbs, 39.2 g of protein, 24.3 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 sautéed beef Nutrition Facts
Selected: 1 serving (medium) · 150 g
375
KCAL / 150G
Carbs
0g
· 0% DV
Protein
39.2g
· 78% DV
Fat
24.3g
· 31% 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 42% · Fat 58%
Pressure-cooked sautéed beef nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 375 kcal | |
| Total fat | 24.3 g | 31% |
| Saturated fat | 9.45 g | 47% |
| Trans fat | 1.05 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 39.2 g | 78% |
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 sautéed beef?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 375 kcal |
| 1 piece (small) | 60 g | 150 kcal |
| 100 g | 100 g | 250 kcal |
| 1 serving (small) | 100 g | 250 kcal |
| 1 cup (diced) | 170 g | 425 kcal |
| 1 serving (large) | 200 g | 500 kcal |
| 1 piece (large) | 250 g | 625 kcal |
| 1 serving (extra large) | 300 g | 750 kcal |
Calculated from 250 calories per 100 g.
Frequently Asked Questions About Pressure-cooked sautéed beef
How do you make pressure-cooked sautéed beef?
To make pressure-cooked sautéed beef, brown bite-size beef pieces in the cooker with a little oil, then add seasonings and the liquid required by your cooker. Seal the lid and cook under pressure until tender, following the cooker’s instructions.
How long does pressure-cooked sautéed beef take to cook?
Pressure-cooked sautéed beef needs different cooking times depending on the cut, cube size, and cooker model. Start timing only once pressure is reached, use a recipe suited to your cooker, and let pressure fall safely before opening the lid.
What cut of beef is best for pressure-cooked sautéed beef?
Chuck, brisket, or shank work well for pressure-cooked sautéed beef because their connective tissue softens during pressure cooking. Leaner cuts can also be used, but they may dry out if overcooked, so check tenderness rather than relying on one universal time.
Do you need to add water to pressure-cooked sautéed beef?
Yes, pressure-cooked sautéed beef needs enough liquid for the cooker to build pressure. Beef releases some juices as it cooks, but that may not meet the minimum required by your appliance; follow its instructions for the required liquid amount.
Why is pressure-cooked sautéed beef still tough?
Pressure-cooked sautéed beef is usually still tough because it needs more cooking, the pieces are large, or the cut is especially firm. Once pressure has safely dropped, check a piece and continue cooking with liquid if it has not softened.
Should you brown beef before making pressure-cooked sautéed beef?
No, browning is not essential for pressure-cooked sautéed beef. It adds a deeper roasted flavor and color, but the beef can go straight into the pressure cooker with the required liquid when convenience matters more.
Can you cook pressure-cooked sautéed beef with vegetables in the same pot?
Yes, you can add vegetables to pressure-cooked sautéed beef, but choose sturdy ones such as carrots or potatoes if they will cook for the full time. Add delicate vegetables later, since long pressure cooking can make them mushy.
Can you use frozen beef for pressure-cooked sautéed beef?
Yes, but thawing beef in the refrigerator first makes it easier to brown and helps the pieces cook evenly. Frozen pieces can clump together and may need longer cooking, so use a recipe designed for your cooker and check tenderness.
How should you store leftover pressure-cooked sautéed beef?
Store leftover pressure-cooked sautéed beef in a covered container in the refrigerator within two hours of cooking, and use it within three to four days. Reheat only the portion you plan to eat until it is hot throughout.
Can you freeze pressure-cooked sautéed beef?
Yes, pressure-cooked sautéed beef freezes well. Cool it promptly, pack it in an airtight freezer-safe container with some cooking liquid to help prevent drying, and thaw it in the refrigerator before reheating.
Pressure-cooked sautéed beef Vitamins & Minerals
Vitamins
B12
3.6µg · 150% DV
B3
8.1mg · 51% DV
B6
0.52mg · 31% DV
B2
0.3mg · 23% DV
Minerals
Zinc
7.8mg · 71% DV
Selenium
38µg · 69% DV
Phosphorus
308mg · 44% DV
Iron
3.9mg · 22% DV
Potassium ⭐
480mg · 14% DV
Sodium
108mg · 5% DV
Pressure-cooked sautéed beef Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pressure-cooked sautéed beef
To burn the 375 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 sautéed beef?
Pressure-cooked sautéed beef is made by browning beef in a little fat, then cooking it under pressure until tender. In Turkish home cooking, onions and seasonings are often added, though the exact ingredients vary from kitchen to kitchen.
The beef is usually served as a hearty main, alongside rice, bulgur or potatoes, with salad or vegetables to balance the plate. It has no carbohydrates and is rich in protein, iron, zinc and vitamin B12. For a lighter meal, choose a leaner cut, trim visible fat and use only a little oil for browning.
How Nutritious Is Pressure-cooked sautéed beef?
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 sautéed beef 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 sautéed beef Contain Allergens?
No known major allergens
Which Diets Is Pressure-cooked sautéed beef 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 sautéed beef Fat Profile
SATURATED
9.45g
MONOUNSATURATED
10.65g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.