Pressure Cooker Roast Beef with Madeira Sauce
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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- 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,sliced
- 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 meat with paper towels. Season all over with salt and black pepper.
In a pressure cooker,heat olive oil over medium-high heat. Add seasoned beef and brown on all sides for 6-8 minutes total. Using a tings,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 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.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When pressure cooker reaches high pressure,reduce the burner heat to low. Set timer to cook for 20 minutes.
Remove the pot from the heat. Carefully open pressure cooker. Using a 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 sauce. Bring to a simmer. Stir in Madeira wine and butter. Adjust seasoning if needed. Serve Madeira sauce over meat,sliced across the grain.