Pressure Cooker Roast Beef with Madeira Sauce2022-07-02
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(4 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat3.2 g
Trans Fat4 g
Unsaturated Fat0.8 g
Pressure cooker roast beef with Madeira sauce. This quick and easy pressure cooker roast beef recipe with Madeira sauce is classic comfort food for a cold winter day. It’s a super easy dish that only requires 10 minutes of prep time, and it’s ready in 30 minutes!
The Benefits of Using a Pressure Cooker for Your Meals
keywords: time-saving kitchen tools
Pressure cookers are the best kitchen tools that allow you to save time and energy when preparing meals. They cook food faster and retain more nutrients.
Pressure cookers are a time-saving kitchen tool that people can use for their meals. With the help of this tool, you can also make your food taste better than ever. It is also a great way to reduce your carbon footprint as it uses less energy and saves money on fuel costs.
How to Make the Best Madeira Sauce?
Madeira sauce is a traditional Portuguese sauce made of wine, sugar, and spices. It is usually served with meat or fish.
Madeira sauce has a rich and complex flavor that makes it perfect for meat or fish dishes. It can also be used as a condiment for vegetables, bread, and desserts.
Making the best Madeira sauce requires time to ensure that the flavors are well-blended and it’s not too thick or thin. The process of making the best Madeira sauce starts with a base of sugar, water, white wine vinegar, cinnamon sticks, cloves, and bay leaves. The cook next adds in the butter, then lets it come to a boil for about five minutes before adding in the flour. The cook stirs until the sauce has thickened and been removed from the heat.
Pressure Cooker Roast Beef with Madeira Sauce
- 3 pounds (1.44 kg) sirloin beef roast
- salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large white onion, peeled and sliced
- 4 oz (120 g) white mushrooms
- 1 ¼ cups (310 ml) dry white wine
- 1/2 cup (125 ml) low-sodium chicken broth
- Bouquet garni of 1 sprig fresh thyme, 1 bay leaf, fresh parsley
- 2-3 tablespoons Madeira wine
- 2 tablespoons cold unsalted butter
Pat dry the meat with paper towels. Season all over with salt and black pepper.
Heat the olive oil in an electric pressure cooker turned to sauté mode. Add seasoned beef and brown on all sides for 6-8 minutes total. Using tongs, transfer browned meat to a plate.
Add sliced onions and mushrooms to the pot and cook, stirring occasionally until lightly browned at the edges (for 3-5 minutes). Pour in dry white wine and broth, stirring to scrape up any brownies from the bottom of the pressure cooker. Bring to a boil. Return beef roast to the pot, pulling it down into the wine mixture. Place bouquet garni on the side of the meat.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, transfer cooked beef roast to a carving board and cover loosely with aluminum foil to keep warm.
Skim any fat from the top of the sauce. Bring to a simmer. Stir in Madeira wine and butter. Adjust seasoning if needed. Serve Madeira sauce over the sliced meat.