Pressure Cooker Roast Beef with Madeira Sauce
- Cuisine: French
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(4 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
499.6 -
Fat
29.9 g -
Saturated Fat
3.2 g -
Polyunsaturated Fat
0.8 g -
Cholesterol
80.5 mg -
Sodium
445.9 mg -
Potassium
965.4 mg -
Carbohydrate
12.4 g -
Fiber
2.7 g -
Sugars
5.1 g -
Protein
39.7 g
Pressure cooker roast beef with Madeira sauce. Beef pot roast with delicious homemade Madeira sauce cooked in a pressure cooker. Easy and delicious recipe. You may also like Pressure Cooker Easy Pork Goulash or Pressure Cooker Italian Sausages with Onions and Peppers
Pressure Cooker Roast Beef with Madeira Sauce
Ingredients
- 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
Method
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.
