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50
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Recipes Recipes
Directions:
1. Rub 1 tablespoon olive oil onto roast and coat with salt and pepper.
2. Press “sear”, set to 10 minutes, then press “start/stop”.
3. Add remaining oil to pressure cooker and brown roast on all sides for about
6 minutes total. Once meat is browned, transfer to plate and set aside.
4. Add onions, carrots, celery and garlic to Pressure Cooker and sauté for 4 minutes.
5. Add rosemary, oregano and sage and stir for 1 minute.
6. Add red wine and tomatoes and stir well.
7. Add bay leaf and return roast to cooker.
8. Close lid and lock.
9. Press “meat/stew” set to 55 minutes, then press “start/stop”.
10. When done, press the “Pressure Release Button” until all pressure has
been released. Carefully remove lid.
11. Transfer roast to serving platter and cover with foil to keep warm.
12. Add potatoes and close lid and lock.
13. Press “time”, and set to 8 minutes.
14. Press “start/stop”.
15. Once nished, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally.
16. Return roast to pressure cooker and stir until coated with sauce.
17. Season with salt and pepper, stir in basil. Serve.
Tip: Use beef stock in place of red wine.
Pot Roast Serves: 6-8
Ingredients:
1 (3½-4-pound) boneless chuck roast
Salt and freshly ground black pepper
to taste
2 tablespoon olive oil, divided
1 onion, chopped
3 carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
½ teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried sage
1 cup red wine
1 (28-ounce) can crushed tomatoes
1 bay leaf
4 large red potatoes, skin on,
roughly chopped
¼ cup fresh basil, chopped
Directions:
1. Coat beef with 1 tablespoon olive oil and season with salt and pepper.
2. Press “sear”, set timer to 10 minutes, then press “start/stop”.
3. Add remaining oil, add beef, and brown on all sides.
4. Pour ½ cup broth and add celery, carrots, onions, garlic, horseradish,
tomato sauce and bay leaf.
5. Close lid and lock.
6. Press “meat/stew”, set to 25 minutes, then press “start/stop”.
7. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally.
8. Open lid and transfer meat to covered dish and set aside.
9. Press “sear”, set to 10 minutes, then press “start/stop” to
simmer sauce.
10. In small dish, combine remaining oil and our to make slurry.
11. Add slurry to simmering sauce and stir until thickened.
12. Return meat to cooker and heat for 2 minutes, spooning gravy over meat.
13. Serve meat over egg noodles or rice and garnish with fresh parsley.
Swiss Steak Serves: 4-6
Ingredients:
1 lb beef top round, cut into
½-inch chunks
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
to taste.
¾ cup beef broth, divided
3 ribs celery, julienned
3 medium carrots, julienned
1 medium onion, julienned
1 clove garlic, minced
1 teaspoon prepared horseradish
1 (8-ounce) can tomato sauce
1 bay leaf
¼ cup our
¼ cup chopped fresh parsley
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