3 teaspoons olive oil 1 beef top sirloin steak (1 pound), cubed 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup dry red wine or beef broth 1/2 pound sliced baby portabello mushrooms 1 small onion, halved and sliced 2 cups beef broth 1 tablespoon Worcestershire sauce 3 to 4 tablespoons cornstarch 1/4 cup cold water Hot cooked mashed potatoes Electric pressure cooker and adjust for medium heat.
Return beef to cooker ; add the mushrooms, onion, broth and Worcestershire sauce. Select sauté setting and adjust for low heat; bring liquid to a boil.
Full of hearty potatoes and carrots, this dish will leave the family satisfied and happy. A quick toss and go recipe that’s a perfect weeknight dinner idea.
Really, I could sit here and name off recipes until the list was a mile long, and they all reduce dinner stress. When it comes down to it, a pressure cooker or Instant Pot makes life so much nicer when you’re cooking.
To warm out of the freezer, let the roast beef thaw before following the previous heating directions. However, if you want to add in even more sides, some great additions would be dinner rolls, mashed potatoes, a light salad, stuffing, etc.
Therefore, it’s important to cook the meat at the time suggested in the recipe to ensure you get the perfect outcome. For this instant pot beef roast recipe, as long as you follow the exact cooking time, you’ll be raving about the outcome of the meat.
1 2.5-pound chuck roast 3 large Yukon Gold potatoes 1 pound whole carrots 2 tablespoons garlic, minced 1 cup Water 1 lesson olive oil Salt & Pepper, to taste Slice the potatoes and carrots into large chunks, there’s no specific way you need to cut these.
Place the chuck roast in the bottom of the instant pot and coat it in more salt and pepper, along with the minced garlic. Pour in the water and set the Instant Pot to manual and cook for 45 minutes.
Then turn the valve to sealed and add a manual cooking time of 10 minutes. 05/25/2012 This is one of the best Beef Chili's I have encountered for a very long time.
09/01/2012 Too spicy for my hubby but the rest of us thought it was great! I used the beef broth that came from browning the meat in place of the water.
By the way I had to tweak the spice down because my dad can't handle hot food. I also increased the cumin and oregano just a touch to counteract the other missing chili powder flavors.
Note for others: The corn chips need to be ground to replace otherwise available corn “mass” (or wheat flour roux in AZ) The tomatoes are okay even trace amounts in Green Chile but I'd experiment reducing that. I concur with one cook who added more cumin and I'd make sure I used plenty of black pepper.
Of course even though it would drastically change the outcome this AZ guy'd add lots of chunked green Chile i.e. roasted & peeled green New Mexico's or Pompanos! Maybe we could experiment w/ canned red or green enchilada sauce too.
06/06/2013 Thinking about trying this recipe I don't have a pressure cooker would on top the stove be okay? 01/25/2017 the recipe was easy to follow but it was so spicy it was inedible.