1/2 ounce dried porcini mushrooms, rinsed and minced
2 cups beef broth
2 pounds small (1 to 3 inch) Yukon Gold potatoes
Instructions
Pat beef dry with paper towels and season with salt and pepper. Select Browning and add oil to the cooking pot. When hot, brown roast on all sides, 8 to 10 minutes. Remove to a platter when browned.
Add the chopped onions to the oil in the pot. Cook, stirring occasionally until softened, about 3 to 5 minutes. Stir in tomato paste and mushrooms and cook, stirring constantly, about 3 minutes. Stir in broth and simmer until slightly reduced about 3 minutes. Scrape up all the browned bits stuck on the bottom of the pot while broth is simmering.
Put the browned pot roast and any accumulated juices into the pressure cooking pot and place potatoes on top of the meat. Lock lid in place.
Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.
Carefully remove the lid. Transfer potatoes and beef to serving dishes. Tent beef loosely with aluminum foil, and let rest for 15 minutes before carving.
While beef is resting, strain juices and skim excess fat from the juices. Return juices to the pressure cooking pot, select Sauté and thicken juices as desired to make gravy. (I used about 1/4 cup of flour mixed with 1/4 cup of cold water to thicken the gravy.)
French Dip Sandwiches
Ingredients (Makes 6 Servings)
2.5-pound chuck roast
1 tablespoon of vegetable oil
2 teaspoons of kosher salt
freshly ground pepper to taste
1/2 teaspoon of garlic powder
1 onion, sliced
1/2 cup of red wine
1 14 oz can of low-sodium beef broth
1 dried bay leaf
6 soft rolls
3 tablespoons of butter, melted
1/4 teaspoon of garlic powder
pinch of kosher salt
6 slices of provolone cheese
Instructions
For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
Add vegetable oil to the Instant Pot and hit the sauté button.
Season chuck roast with 2 teaspoons of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all sides.
Using a pair of long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
Remove seared roast from Instant Pot and set aside.
Add onions to the pot and sauté just until they start to soften.
Add red wine to pot and let simmer until reduced by half.
Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
Once the wine has reduced, add low-sodium beef broth and bay leaf.
Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
Hit Meat/Stew function and increase the time to 100 minutes.
Let Instant Pot natural release for 25 minutes, then turn the valve to venting to release any excess pressure.
Remove lid and transfer roast to a serving plate and shred.
Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
Set oven to broil and place sandwich rolls on a baking sheet.
Combine melted butter, 1/4 teaspoon of garlic powder and a pinch of kosher salt in a small bowl.
Brush over rolls and toast 2-3 minutes, just until golden brown.
Pile the meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.
Mongolian Beef
Ingredients (Makes 6 Servings)
2 pounds flank steak, cut into 1/4″ strips
1 tablespoon vegetable oil
4 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces
Instructions
Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
