Pressure Cooker Roast Beef with Madeira Sauce

Step 1

Pat dry meat with paper towels. Season all over with salt and black pepper.

Step 2

Heat the olive oil in an electric pressure cooker turned to the sauté mode. Add seasoned beef and brown on all sides for 6-8 minutes total. Using tongs, transfer browned meat to a plate.

Step 3

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 pressure cooker. Bring to a boil. Return beef roast to the pot, pulling it down into wine mixture. Place bouquet garni to the side of meat.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 5

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.

Step 6

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.